ARMY WIFE Recipe Reviews (Pg. 2) - Allrecipes.com (1190830)

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ARMY WIFE

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Balsamic Glazed Salmon

Reviewed: Oct. 21, 2009
Well, I don't see what is so great about this. It made WAY too much and barely had any flavor. I'm thinking the 1 3/4 cups broth needed to be maybe 3/4 cup. It didn't ruin the fish but what was the point in such a mild flavor? Won't bother with again. Waste of $10 worth of salmon that could have been better.
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Taqueria Style Tacos - Carne Asada

Reviewed: May 5, 2009
I found this recipe when I was searching for a flank steak marinade for fajitas. I only used the marinade part of this recipe and it was delcious! Will use again!
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Photo by ARMY WIFE

Foolproof Rib Roast

Reviewed: Apr. 12, 2009
I had to read through all the reviews to find someone who had cooked a smaller roast this way. I had a 2.78 pound roast. I seasoned it with Montreal Steak Seasoning as others did. I added extra pepper, salt, and garlic powder. You CANNOT salt the roast until right before you cook it!! Salt draws out moisture if it sits on the meat. Since the Steak Seasoning has salt in it do not use it too early! I put mine in a dish resting on its side on onion halves but next time I'll use a rack. I cooked mine for 30 minutes, then turned the oven off for 2 hours. I decided to check the temp and it was 138. I knew it was almost done but I had othr stuff to prepare so I let it sit almost another 45 minutes (I turned the oven on for about 4 minutes to replace the heat I let out), then turned the oven on again for about 10-15 minutes as everything else was getting finished. I have a big toaster oven to do other stuff. For au jus I put about 1/2 cup beef broth in the dish at the beginning and then added another 1/2 cup for that last 10 minutes. It was yummy. It turned out a perfect medium rare--pink but no running blood. Oh, I did have the oven light on the whole time so that might have kept the oven warmer and it is a brand new oven so it is well insulated.
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Vinegar Based BBQ Sauce

Reviewed: Apr. 11, 2009
Awesome! Made it as is. I cooked a 4lb. pork sirloin roast all day in the crock-pot in a can of consomme. I cooked this sauce on the stove to dissolve the sugar. About an hour before serving I took out the meat and shredded it with 2 forks, tossing out the fat and grissle. Then I poured out the juices from the crock-pot, replaced the meat, and poured on the sauce and mixed it in real good. I kept it on low until time to eat. Yummy! Just like home! Serve with some grilled buttered texas toast!
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Ricotta Gnocchi

Reviewed: Mar. 21, 2009
I had high hopes but was not real crazy about this. I doubled the recipe for the gnocchi and used my own sauce. I couldn't taste the gnocchi, they were just bland dumplings in sauce. Kids and DH liked it but I won't go to the trouble to make these again.
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Lobster Newburg

Reviewed: Jan. 16, 2009
This was very good even though I made it with imitation crab meat. Our fav local restaurant has a salmon or steak newburg that is delicious so I replicated it with this and put it over grilled salmon filets. Yummy. I didn't have heavy cream so I used half and half and it was still very creamy and thick. I do wish the recipe said how long to expect to cook it until it thickens. I had to guess at the timing of all my other food. I think it is missing something but can't put my finger on it yet. I'll definitely make this again!
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Delicious Black Bean Burritos

Reviewed: Jan. 8, 2009
These were very good. I doubled the recipe for us and the kids. I used 1 can of black beans and one of pinto beans for a little variety. I followed the recipe but something is missing. I can't put my finger on it. We ended up putting salsa on them. I love pepper jack cheese so next time I'll use some of that for some of the cream cheese. A very good meatless (inexpensive) dinner that I could usually whip up in an emergency.
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Black-Eyed Pea Gumbo

Reviewed: Jan. 1, 2009
This really is more of a jambalaya because there is no roux and the rice is cooked in it. That said, it is delicious. I halved the recipe using a can of diced tomatoes with jalapenos instead of the 2 cans called for. I also added a 1/2 pound of diced smoked sausage. I cooked it first, removed it from the pan, then proceeded putting the sausage back in with the peas, etc. I also rinsed and drained the peas, ICK! I added some salt to taste and some tabasco. I used white rice only cooking for 20 minutes and it was great! Thanks, this will be a winter staple.
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Alaska Salmon Bake with Pecan Crunch Coating

Reviewed: Dec. 22, 2008
YUMMY! I used some of the reviews and used 2 T. butter, 2 T. mustard (spicy brown), and the 5 t. honey. I didn't measure the crumbs but used 2 slices of bread and a couple small handfuls of pecans. I didn't have fresh parsley so used dried. I also refrigerated the mustard mix first so it was thick. Very yummy--will be a staple of my salmon repertoire.
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Quick and Easy Alfredo Sauce

Reviewed: Dec. 9, 2008
This just didn't have much flavor to me. I used some half and half with the milk because I had only skim milk and I thought it would make it better. We ate it but it was a waste of butter, cream cheese, milk, parmesan cheese and the expensive tortellini I bought. Not to mention the calories!!! I've had better alfredo sauce from a powder in a packet.
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Pecan Pie Bars II

Reviewed: Nov. 29, 2008
I only wanted a small pan of pecan pie bars so I cut this recipe in half and baked it in a 8 x 8 glass dish. In place of 2 T. of butter/margarine I used 6 T. of flaxseed meal. I baked the crust a little longer than called for because it just didn't seem to be baking fast enough. I don't know if that was from the flaxseed meal or what. I only used 2 eggs and added a splash of bourbon. I doubled, chopped and toasted the pecans first. I baked the bars at 275 in a convection oven for about 35 minutes. They are chewy and delicious. I only gave them 4 stars because I don't know if they are the "best" pecan pie bars or not. The flaxseed meal was good and added a little nuttier flavor plus made them a tiny bit healthier. I'll make these again.
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Pizza Pasta

Reviewed: Nov. 24, 2008
This recipe is a goood starting point. I wanted it to make two dinners so I used 12 oz. pasta and 1.25 pounds ground beef. It really needed some extra oomph so I added quite a bit of italian seasoning and garlic powder. I kept tasting the mix before baking it to get the spices right. At the very end I realized it needed crushed red pepper! Definitely add that. A good basic dinner. Mushrooms would have been a good addition. I'll make it or some variation again and again. A good potluck or dish to take to a family needing a meal.
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Spicy Grilled Shrimp

Reviewed: Oct. 3, 2008
This was great. I used 1.25 pounds of shrimp so I basically eyeballed the seasonings but used 2 cloves of garlic since I love it. Easy to make and the whole family loved it. Served with grilled asparagus. YUM!
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Pork Chops Stuffed with Smoked Gouda and Bacon

Reviewed: Oct. 3, 2008
This was very good. I had to judge the amount of filling to make. I used probably 8 or 9 slices of bacon and at least 1/4 pound of cheese. My pork chops were about 1.5 inches thick and there was barely enough filling for the 2 pounds I had. I'll make this again and make more. I forgot to put the pepper in the filling but just salted and peppered the chops. I seared the chops in some bacon grease and then put the skillet in the oven at 350 until there was no more pink. I had to keep checking them but don't remember how long it took. The family loved it but wanted MORE FILLING! Thanks for the recipe!
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Ratatouille Pasta

Reviewed: Jun. 16, 2008
This was very good! I made this with a medium sized eggplant and 2 medium zucchini. I added about 6 mushrooms. I used 6 oz. penne pasta. I had 1 can of the fire roasted tomatoes and added about 1/3 jar of pasta sauce since I didn't have any paste. I stirred the cooked pasta into the veggie mixture and put into 9x13 dish. It filled it up! I put the mozz. cheese on top and some parmesan. Then I took about a 1/2 cup of italian bread crumbs, melted a tablespoon or so margarine in them, stirred and topped the casserole. Watch it so it doesn't burn. If you have other things to prepare just put it in a 350 oven until everything else is ready. Delcious, kids loved it. Serves more like 6 adults or 8 with kids.
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Creolized Stuffed Chicken Breasts

Reviewed: Apr. 17, 2008
OMG! This was fabulous! I used Conecuh brand smoked sausage from Alabama. The best! I made up some of the Creole Seasoning Blend from this site to use as the seasoning. Otherwise I kept the recipe as is. Cutting the chicken breasts to stuff was a snap! I used Marie's Chunky Bleu Cheese dressing. I covered the dish with foil lightly for the whole cooking time. The dressing started to look curd-ly so I thought it better to keep it on there so it wouldn't look dry and cracked. You could always slightly warm some dressing and put it on at the end. Fantastic!!
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Spinach Tomato Tortellini

Reviewed: Apr. 15, 2008
This was good. I changed a couple things. I used a can of tomatoes with basil, garlic, and oregano. I used 1/2 a box of frozen spinach. I also didn't add as much milk and cream. I had skim milk and 1/2 and 1/2 on hand. I mixed the flour and some milk in a bowl, mixed that into the tomato mixture, then added 1/2 and 1/2 until I liked the consistency. I also used a package of dried cheese and spinach tortellini, so I was only making enough sauce for 4 people. Family loved it so I'll make it again.
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Holiday Chicken Salad

Reviewed: Feb. 7, 2008
Very, very good! I pretty much stuck to the recipe but probably had closer to 5 cups of chicken so had to use more mayo. I made sandwiches with mini-kaiser rolls from the bakery section. 1/3 cup was the perfect amount and it made 14 sandwiches. I served them at a ladies' board meeting. It was a hit. This will be my standard from now on. Thanks for the recipe.
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Kentucky Style Fried Green Tomatoes

Reviewed: Jan. 16, 2008
I made this a few months ago when I had a ton of green 'maters in my garden. I'd never had nor made Fried Green Tomatoes. We really enjoyed them and I think this recipe probably makes THE best FGT's but it will not be one of our regular things. Maybe once a year to say we did it. The green tomato taste was strange to us.
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Crustless Spinach Quiche

Reviewed: Jan. 16, 2008
The flavors were yummy. I added mushrooms in with the onions and then chopped cooked ham with the spinach. I used 8 oz. of colby jack cheese because I couldn't find Muenster (I probably didn't look hard enough). I saved some of the cheese for the top. I used 5 jumbo eggs but 6 would have been better with the extra stuff I added. Next time I will add some crushed red pepper or use some pepper jack cheese for some kick. The family LOVED it. This is a recipe you can do anything with. Bacon would have been fabulous in it. It is a keeper.
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