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

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ARMY WIFE

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Sonoran Tilapia

Reviewed: Apr. 2, 2014
We really liked this. I used about 1 pound of fish and had plenty of sauce. I took the advice of others and did not salt the fish after the creole seasoning but I did salt the sauce. I also left out half of the red pepper flakes as others suggested. It was still plenty spicy. I did not have any wine so I used a tablespoon or so of sherry. After 20 minutes I felt my sauce was still too thin so I used a bit of corn starch to thicken it. Worked great and the sauce stayed on top of the fish instead of running onto the plate. I'll make this again.
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Chicken Tortilla Soup IV

Reviewed: Feb. 4, 2010
This was very good. I didn't fry tortillas but made my own flour tortilla chips to serve on the side with guacamole. I sauteed a bit of onion and jalapeno pepper at the very beginning b/c I never cook without some onion. :) I had 2 cups shredded chicken to begin with so I had to use more broth. I also subbed Rotel for the salsa and added some cayenne pepper for some more kick. I also subbed an 11oz. can of corn with green and red peppers. This soup was very yummy and will be on permanent rotation.
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Artichoke Chicken

Reviewed: Feb. 3, 2010
Very yummy. I cut my chicken breasts into strips/chunks and browned them very quickly in a pan. I then stirred them into the artichoke mixture, then baked in a casserole dish. I also did 1/2 mayo, 1/2 sour cream I served it over egg noodles so really could have used more sauce. The fam told me to put it on permanent rotation.
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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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Smokey Chipotle Meatloaf

Reviewed: Oct. 12, 2010
This was very good! We are not usually meatloafers but I happened to have all the ingredients on hand and gave it try. I did not use a loaf pan but formed a loaf on a foil lined pan. Worked great! It even sat in the oven an extra hour covered with foil (with the oven off) waiting for the DH to get home. Still hot and yummy! Really good flavor. Lots of kick. Served it with some cheesy rice. Can't wait to try it with elk meat.
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Feta and Sun-Dried Tomato Stuffed Chicken

Reviewed: Oct. 18, 2010
This was very tasty. Instead of making the marinade I used Greek salad dressing which I always keep on hand. I left out the olives b/c they aren't my fave. The chicken was a little messy to fold up and secure and it didn't want to brown. I stuck it under the broiler and boy, it messed up my oven. But it tasted good!
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Kale and Feta Salad

Reviewed: Mar. 24, 2014
I can't believe what a difference the kale massage makes! Fantastic! The fam said that I could have used less vinegar. I subbed dried cranberries and walnuts. Kale is cheap here so I'm sure we will be eating this all summer.
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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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Balsamic Roasted Red Potatoes

Reviewed: Dec. 23, 2010
I too was a bit skeptical about these taters but made them anyway. They were delicious! Making them again for Christmas dinner with our prime rib. The directions don't really say to stir the vinegar into the potatoes. Maybe that should be obvious but maybe not to some people. I baked mine on foil and then used the foil corners to pick up and turn the potatoes. Then sprinkled with salt.
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Big Al's K.C. Bar-B-Q Sauce

Reviewed: Aug. 31, 2011
We enjoyed this sauce very much! Good balance between sweet and spicy but very easy to make sweeter or spicier as you like. I like to make my own, no high fructose corn syrup!
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Sopapilla Cheesecake Pie

Reviewed: Jan. 8, 2012
This was really good! I baked the first crescent roll layer (I used the sheets) for about 6 minutes before layering. I used 3/4 cup sugar in the filling, 1/4 cup butter, and 1/2 cup sugar in the topping. I got the butter soft in the microwave and spread it on top of the top layer, then put the sugar and the cinnamon on top. The butter did not pool like others stated. I baked it for 30 more minutes but probably could have subtracted a couple minutes.
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Tasty Lentil Tacos

Reviewed: Feb. 5, 2010
Made this for the fam and doubled it. It took much longer than the 6-8 minutes to thicken up. I won't quite double the broth next time. I used an immersion blender to mash up the lentils. I had to add more spice b/c we like spicy food. I didn't put the salsa in the lentils but served it on the side with fresh guac. It was funny to see all the skeptical faces turn to smiles as they realized how tasty, healthy, and inexpensive this meal is. My DH is planning to take lentils on camping trips. I can't wait to share this recipe with friends who are very budget conscience lately. Thanks! Update: I made this again, doubling it, and used 4 cups of beef broth. It makes sense to use beef if you are trying to make it taste like beef! It was even better! I also put a can of diced green chilis in with the lentils.
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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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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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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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Simple Beef Pot Roast

Reviewed: Mar. 2, 2014
After years of making the cream of mushroom/onion soup mix slow cooker pot roast I needed something new. This was simple and delicious. I didn't have any celery so I threw in some celery seed with the rosemary. I cooked it for 3 hours and it came out tender with lots of flavor. I was hoping to have leftovers for tomorrow but alas, there isn't enough left. I could make this every month! Thanks!
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Sweet and Sour Pork III

Reviewed: Mar. 18, 2014
This was my first try at sweet and sour anything. I had grilled two Asian marinated pork tenderloins the night before so I chopped one up into bite-sized pieces instead of deep frying the pork. I also used fresh pineapple so for the juice I put a few pieces in the Nutri-bullet with a bit of water and pulverized them. Everything else was just as written. It was delicious. Served it over rice. I am so glad to make it fresh and not rely on bottled sauces.
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