Helene Recipe Reviews (Pg. 1) - Allrecipes.com (12055845)

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Garlic Cheddar Chicken

Reviewed: Jan. 10, 2011
Made this recipe last night at my husband's urging. Usually he doesn't care for cheese and chicken, except parmigiana. He asked me to make this. I only had shredded mozzarella cheese and exchanged 1 tblspn of extra virgin olive oil, rather than butter. Never added salt because of health issues. I made it using 6 breasts which were already pretty flat. Used panko whole wheat crumbs. I served it with leftover rice pilaf to which I added about 1 cup of frozen peas, which I steamed for the 30 minutes that the chicken baked. I didn't believe that the chicken would be ready in just 30 minutes, but I found that it was true. Great dish, great leftovers and very easy.
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3 users found this review helpful

Prairie Meat Loaf

Reviewed: Jan. 21, 2011
Made this with 2 lbs ground buffalo, omitted the broth, split whole wheat panko crumbs and oatmeal. Baked 1-1/2 hrs at 350 with a large baked sweet potato to which I added a tsp of Smucker's All Fruit apricot preserves and crisp steamed broccolli florets. Husband loved it. Less calories in buffalo, which we eat all the time. Great leftovers.
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2 users found this review helpful

Fairuzah's Chili

Reviewed: Jan. 21, 2011
Made this chili with 2 lbs of ground turkey; added 2 green peppers and a can of jalapenos; used light and dark kidney beans, as well as black beans. Added lots of chili powder and green tabasco to make it even spicier; omitted mushrooms. Guests loved it and after making in a large pot, placed in crockpot for 4 hrs on high. Best chili in a long time. Served with homemade spanish rice and great cornbreads.
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13 users found this review helpful

Turkey Bean Chili

Reviewed: Jan. 21, 2011
Made a few slight adjustments regarding beans and loved, loved, loved this chili. Would have browned the turkey first and removed from pan and then do the onions and peppers. That way the onions and peppers would have their own delicious flavors. Great recipe. Thanks.
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10 users found this review helpful

Teriyaki and Pineapple Chicken

Reviewed: Apr. 7, 2011
I made this recipe tonight and adusted it down to 4 servings. To cut down the sodium I used a No Sodium Marinade by Lawry with a ginger flavor, because teriyaki has too much salt in it. I used all of the other ingredients in the correct proportion and it was fantastic! I also had some fresh pineapple leftover and cut it into bite size pieces. I made fresh sesame green beans to serve with it. Didn't need a starch and there was great flavor. Thanks for posting this recipe.
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6 users found this review helpful

Greek Chicken Burgers with Feta

Reviewed: Apr. 27, 2011
Have had his recipe for a while in my box, but today I decided on ground chicken burgers. Changed this a little bit. Added egg, Panko crumbs, lemon jce and had some roasted red peppers w/garlic so added instead of sun-dried tomatoes. Very moist & delish. Added dried oregano and basil and dried cumin, coriander, ginger, tarragon, curry powder & garlic powder. Skipped salt & pepper. Had some fat free feta and put that into the ground chicken. Heated my favorite non-stick pan w/light olive oil and made the burgers in about 15 minutes. Great flavor and exremely moist & flavorful. Could use sun-dried tomatoes next time but this was great. Served with a simple salad and homemade honey mustard dressing. WOW!
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3 users found this review helpful

Pork Steaks

Reviewed: May 16, 2011
I did what a previous writer did and put the three boneless loin chops that I had in seasoned flour before putting them in the pan. I did not use butter, I used light olive oil only. I followed the rest of the directions and they were very good. The amount of soy sauce was too much for my husband, so I used less of the low sodium brand and put in more Worcestershire which made it taste very "beefy". Probably won't make this too often.
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1 user found this review helpful

Spicy Rapid Roast Chicken

Reviewed: May 17, 2011
Love to do chicken this way, but here's a little hint. I spray a baking sheet with Pam and add parchment paper to the whole sheet; spray Pam on the parchment as well. Take away the backbone of the chicken and spread it out on the parchment. No sticking; no smoke, just great flavors. Wash and DRY the chicken and then sprinkle some light olive oil all over it. Season as you like. Preheat oven to 425 and bake for 15 minutes; lower heat, without opening the oven, to 350 and bake for 45 minutes. Perfect chicken in one hour. I seasoned it with some Indian spices that we like and it's fantastic. Enjoy!
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2 users found this review helpful

Pineapple Grilled Pork Chops

Reviewed: Jul. 30, 2011
Made this tonight, although I prepared the marinade two nights ago. Put frozen pork chops into the marinade and didn't use it until today. Because we can't use real sugar, I used brown sugar substitute. It didn't matter. Grilled the chops on medium in my grill pan; then grilled the pineapple slices. Served it over a Pad Thai using fresh scallions and portabello mushrooms. YUM, YUM, YUM.
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4 users found this review helpful

Oven Fresh Seasoned Potato Wedges

Reviewed: Aug. 8, 2011
Made this and didn't even use the 1/4 tsp of salt. It was too salty for us. I don't use salt for health reasons to do with my husband, but he couldn't eat it. I imagine the amount of cheese was the cause of the extra salty flavor. Next time, if I make it again, I would use half of the cheese and still no salt. I did use red potatoes and scallions, because that's what I had. They took almost 1 hour, so the timing may have been different with russet potatoes.
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1 user found this review helpful

Honey Apricot Pork Chops

Reviewed: Aug. 8, 2011
I made this tonight with just 2 boneless pork chops. Hubby and I loved the flavor. Made some changes, because I didn't have fresh apricots. Used a handful of dried apricots cut into pieces and a tbls of sugar free apricot preserves and 1 tbls of agave (hubby is diabetic). Should have used less olive oil, but the flavors were great. This will also go great with chicken (bnls thighs or breasts). Served with tomato, corn, onion salad from this site; great compliment. Terrific dinner. Hubby had offered to go out, but said that this could be served in a great restaurant. I'm smiling.
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10 users found this review helpful

Corn, Sweet Onion, and Tomato Salad

Reviewed: Aug. 8, 2011
Made this tonight as I had all the ingredients and some leftover grilled corn, instead of canned corn. 3 ears of corn for 2 people worked out fine. Used a tube of cilantro, just because I had it. Used red wine vinegar; should have only used 1 tbls as the vinegar taste was a little strong. Hubby loved it and so did I. Made this with an apricot pork chop dish, also from this site.
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1 user found this review helpful

Stephanie's Freezer Spaghetti Sauce

Reviewed: Aug. 15, 2011
Someone gave me about 40 beefsteak tomatoes and I blanched them, removed the peel, and squeezed them to break them up. I followed the recipe except I didn't use a green pepper and I used fresh basil. I substituted Splenda for the white sugar and sauteed the onions and garlic on top of the stove. When the onion were translucent, I transferred them into my crock pot. I have a huge crock pot and it was filled to the top. I cooked it on high for 2 hours and on low for about 4 hours. I let it sit overnight until it was completely cooled down and loaded them into quart and gallon bags to freeze. I will add tomato paste when they're defrosted and I hope to have enough sauce for most of the winter. I tasted it all along and it was great. I even made a quart of tomato juice before even putting the tomatoes into the crock pot. Thanks for this great recipe, Stephanie.
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13 users found this review helpful

Italian Stewed Tomatoes

Reviewed: Aug. 15, 2011
Made this recipe from about 40 roma tomatoes that a friend gave me. Instead of cooking this with celery and onion, I roasted the tomatoes at 300 for about 1 hour, just drizzled some olive oil, garlic and one medium sized green pepper. I put the entire mixture into my crock pot on low for about 4 hours; I added about 2 tbls of tomato paste. The sauce thickened nicely and my husband asked me if I would make some meat sauce out of it. I browned an onion and about 1 cup of sliced portabello mushrooms in olive oil; I also browned 1 lb. of ground buffalo meat and seasoned with a small amount of salt and ground black pepper and 2 tbls of Agave. My husband has some health issues and I can't use salt and sugar, so I substitute all the time. I've used buffalo many times before and it has a sweeter flavor than beef and is also much healthier. It has a better texture than ground turkey. I moved the tomato mixture from the crock pot to the big stew pot on the top of the stove and warmed them up for about 20 minutes. Served it over penne and made steamed broccoli as a side dish. We loved our dinner and I have two more frozen. It was a good recipe and I appreciate it.
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12 users found this review helpful

Cream of Cauliflower Soup II

Reviewed: Nov. 10, 2011
Made this recipe the way it was written and used my immersion blender. Instead of using milk, I used fat free evaporated milk (1 can) and 1 tbls Marsala Wine, because that's what I had on hand. Don't love parsley, so I used 1 tblsp. of dry tarragon. It was perfect. Thanks for this recipe.
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2 users found this review helpful

Baked Squash and Maple Syrup

Reviewed: Feb. 3, 2012
Had a large squash in the frig and have made butternut squash with maple syrup before and loved it. Didn't add the onion, because I didn't like the way it sounded. Added dried ginger (1/2 tsp); about 1/2 tsp of fresh grated ginger; 1/2 tsp of crystallized ginger; dash of cinnamon; grind of black pepper; 1/3 cup sugar free maple syrup and 2 tblspns of melted butter and mashed with potato masher; but left some chunks. Sprinkled Splenda on the top and baked in 350 oven until warm. Great!
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4 users found this review helpful

Master Pizza Dough

Reviewed: Feb. 10, 2012
This is the ONLY recipe I've used for pizza. It's fantastic. I only use whole wheat flour and I make it in my food processor. From start to finish it's 10 minutes and then think of all the toppings you can put on from your pantry. Enjoy!
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1 user found this review helpful

Roasted Red Pepper Tapenade

Reviewed: Mar. 25, 2012
Just made this and it's amazing. I added about 1/2 cup of pitted Kalamata olives and eliminated the olive oil. Didn't even notice. I added about 2 tsps of capers and a squirt of the juice from the bottle. Used 2 tsps of minced garlic. Everything else was as written, except I didn't feel the necessity for salt and pepper. Great recipe, thanks for posting. Yummy
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4 users found this review helpful

Chicken Marsala

Reviewed: Apr. 29, 2012
I've made this before using a different recipe, but the basic flavor of this was great. It had too much butter for my taste and I would use only the 4 tbls of olive oil and maybe put one pat of butter in to finish the sauce. I used baby bellos and made it with Broccoil with Garlic Butter Nuts from this site. Great dinner. Thanks for posting it.
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1 user found this review helpful

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