ARMY WIFE Recipe Reviews (Pg. 1) - Allrecipes.com (1190830)

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Broccoli Chicken Divan

Reviewed: Aug. 30, 2005
This was very good after I made some changes based on other reviews. I steamed a 14 oz. bag of frozen broccoli florets instead of fresh. My chicken was well seasoned when I boiled it. I used the 98% FF soup. I added about 1/2+ cup sour cream, chicken boullion granules, salt, pepper, garlic powder. I put at least 1/2 cup cheese in the casserole itself then another 1/2 cup on top. I ended up just stirring the broccoli, chicken, cheese and soup mixture all up together before putting it in the dish. I used buttered Ritz crackers on top. It was yummy and still very easy and fast since I keep chopped, cooked chicken in the freezer all the time. I'll make it again!!
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Pecan Snack

Reviewed: Dec. 29, 2005
Oh my gosh, these are so good and so easy! I went with the advice of one reviewer and upped the sugar to 1 cup and the cinnamon to 1 tablespoon and they were fantastic. I can't stop eating them. These will make great gifts for teachers, kids' bus driver, mail person, etc.... Thanks!!!!
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Cajun Chicken Pasta

Reviewed: Mar. 16, 2006
This was very, very good. I made it for my in-laws last night. They love cajun food so I was hoping for the best. I made it for 5 people so I used 2 large chicken breasts and a couple tenders plus a pound of medium shrimp. I cut the chicken into thin strips to cook faster. I did not double the peppers but I did double the green onion and seasonings. I kept adding Tony's cajun seasoning so I probably used way more than called-for. We love spicy food. I cooked the chicken, removed it from the pan, cooked the peppers a little longer than called-for cause I don't like them super crunchy. When they were almost the way I like them I threw in the shrimp. When the shrimp was almost done I put the chicken back in and then the cream. I heated it through then threw all that in the big pot with the drained pasta. I used 10 ounces of bowties. I used 1 cup heavy cream and another cup of half and half. It was a little runny but I tossed in a bunch of parmesan at the end which kind of thickened it up. Even after we all had seconds I ended up with some leftovers which is better than not enough. Next time I'm going to experiment with fat-free half and half and maybe not use so much or find some way to thicken it first. I served it with salad and french bread. The sauce was so good we all "sopped" it up with our bread! SUPER DELICIOUS!!
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Oatmeal Chocolate Chip Cookies III

Reviewed: Apr. 12, 2007
I tried these hoping that they would be better than my other oatmeal cookie recipes but I had the same problem with this one. (It's not my oven, I've moved 7 times and always have this problem). They spread so thin on the pan that I end up with flat, crisp oatmeal cookies with chips and raisins clumped in the middle. They fell apart terribly. After the first two pan fulls I added some more oatmeal to the dough. The next two pans were a little better but they got so brown on the bottom after 9 minutes. I guess I'll keep trying, I want a little more dough in my chips and raisins. I also think it may help to let the dough sit a while before baking them to allow the oatmeal to absorb some of the water. The dough on the first pan-full was watery which probably made them spread too fast.
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Cajun Style Stuffed Peppers

Reviewed: Sep. 1, 2007
Theses were delicious. I have a bumper crop of green, red and yellow bell peppers so this was a tasty way to use them. Each had its own flavor. I used more sausage just cause it is better than rice. I used about 1/2 to 3/4 of the rice and adjusted the liquids. We all loved it, even my 10 and 8 year olds. Will definitely make again. Thanks!
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Garlicky Baked Butternut Squash

Reviewed: Nov. 17, 2007
OMIGOSH! I love this stuff! My kids even love it. It is growing on my husband. I followed the recipe pretty much. I peeled and cut the squash, put the pieces in a plastic bag with olive oil, garlic, and added a little sage and nutmeg and shook it up. Then I poured it onto a foil lined baking sheet and salted and peppered it. I baked it at 400 with no problems. Every 10-15 minutes I took it out and picked up the ends of the foil to help me "stir" it without tearing the foil. It only took about 35 minutes though. I forgot to add the parmesan but I'm not sure it would be better with it. This is awesome with Brussel Sprouts Lardons. It is so nice to have another yellow/orange veggie to serve. You gotta try it.
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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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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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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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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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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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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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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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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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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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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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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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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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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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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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