pindy4176 Recipe Reviews (Pg. 1) - Allrecipes.com (12138358)

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pindy4176

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Homemade Baking Mix

Reviewed: Jan. 26, 2013
This mix rose beautifully, and my son, Mr. Pickypants, certainly enjoyed the delicious result! Thanks so much for sharing this recipe!
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13 users found this review helpful

Winter Fruit Salad with Lemon Poppyseed Dressing

Reviewed: Feb. 9, 2011
I made one change, which was to use toasted pecans (on hand) in place of the cashews. This salad is the perfect mixture of sweet, mellow, and tart - "fierce," as one friend described it. I took a 12-serving batch to a dinner party for 6 people, and we polished it off!
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11 users found this review helpful

Chicken Taco Casserole

Reviewed: Feb. 12, 2014
The first time I made this casserole, I used half a 12-oz. jar of chicken gravy in place of the second can of cream of chicken soup, because that's what was on hand. Yesterday, I made the recipe with the two cans of soup -- and it wasn't as good! The gravy seems to impart more chicken flavor than does that second can of soup. So four stars as written. (P.S. I don't add any beans because my son, Mr. Pickypants, doesn't like them.) That said, this recipe is awfully good and awfully easy; you should definitely try it!
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6 users found this review helpful

Pinto Bean Dip

Reviewed: Dec. 7, 2013
My son is addicted to the Restaurant Style Chicken Nachos recipe on this site, so I always have tortilla chips on hand. I was looking for something else to go with the chips -- I love nachos, but unlike Mr. Pickypants, I get tired of them -- and found this recipe. I followed the recipe almost exactly -- I have no tolerance for heat in my food, so I omitted the jalapenos (and indeed, that mere 1/8 t. of cayenne was at my threshold!). This dip is light and flavorful, nothing like the heavy, pasty stuff that comes in a can; and it took just a few minutes to make! Thanks, PresidentJim; you have my vote! 3/10/2014: Just a couple of notes: If you drain the beans well, you will get a thicker dip. And although you will think it needs salt, don't do it! You'll get plenty of salt from the chips.
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6 users found this review helpful

House Fried Rice

Reviewed: Nov. 24, 2013
I used about the same amount of meat and vegetables, but different ones. I first sauteed onion and cabbage in the sesame oil until just until they were translucent. Then I added half a bag of thawed salad shrimp, and let those warm up. Next, I added about 1-1/2 cups of frozen mixed vegetables, and sauteed until they were warm. Next came the egg. Last, I added 1-1/2 cups of cold, leftover rice, again sauteing until warm, after which I added the soy sauce and let everything heat through. I followed the order of the recipe and didn't have any problems with things being over- or undercooked, and it was ready in about 20 minutes, start to finish. Thanks for sharing this versatile recipe!
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5 users found this review helpful

Shredded Brussels Sprouts

Reviewed: Sep. 15, 2013
If you typically steam or boil Brussels sprouts, you are going to love this recipe! I usually season them and saute in a butter/olive oil mixture; and for me, I didn't feel the extra time to crisp bacon, toast pine nuts, and chop onion added a significant dimension to the flavor, compared to that method. I enjoyed trying this recipe - thank you so much for sharing it!
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5 users found this review helpful

Carol's Arroz Con Pollo

Reviewed: Jul. 30, 2011
Even though I had to improvise a little, since I didn't have the exact ingredients on hand, this meal was delicious! Mr. PickyPants pronounced it "yummy." We love rice, so this recipe will stay in my rotation. P.S. Like most other reviewers, I didn't have saffron on hand. I used about 1/4 t. cumin instead -- I like cumin, and didn't mind if the rice wasn't yellow.
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5 users found this review helpful

Guacamole

Reviewed: Mar. 9, 2014
I followed the recipe exactly the first time I made it (except for the cilantro, which I think tastes like soap). I love the flavor overall, and it's super-easy to make! I've made it several times since then, personalizing a bit each time: 1) I add the garlic using a press, so there's no danger of anyone biting into a chunk of raw garlic. 2) I add the lime juice a little at time, because the amount of juice in "one lime" varies (and I ruined a batch by not tasting.) 3)I use less tomato and onion, because I prefer a smoother texture with less "stuff" in it. (Maybe the small avocados I buy are not what was used in the original recipe?) Also, when I made this guacamole today, the avocados had large pits and less fruit, so I also cut back on the salt a little.
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3 users found this review helpful

Cream Corn Like No Other

Reviewed: Sep. 18, 2013
I love creamed corn, but not the mangled-kernel kind that comes in a can. I tried this recipe because I liked that it didn't use cream cheese. I halved the recipe, since I am cooking for just two of us; and I used all whole milk, no cream, because that's what I had. I grated real Parmesan cheese, which I think makes a huge difference in flavor. After the corn had finished cooking, I ended up adding just over 1/2 t. sugar, and achieved near-perfection! I learned to make a creamed corn that starts with a sugar-butter roux; your recipe is way faster and easier, and is really delicious! Thanks for sharing your recipe.
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2 users found this review helpful

Stir-Fried Vegetables

Reviewed: Aug. 29, 2013
I made this recipe to go with a teriyaki chicken recipe from this site. It turned out I didn't have enough soy sauce on hand, so I rounded out with some oyster sauce; and I didn't have four bell peppers on hand, so I filled in with yellow squash and red onion. The recipe is flavorful, and the finished dish was both colorful and delicious! Very versatile - definitely a keeper! Thanks for sharing this recipe.
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2 users found this review helpful

Baked Asparagus with Balsamic Butter Sauce

Reviewed: Feb. 9, 2012
The sauce is a beautiful mixture of flavers! I changed the cooking method, because I wanted the asparagus to have a chance to absorb more of the sauce's flavor. So I melted the butter in a saucepan, made the sauce, and then sauteed the asparagus in it. I will definitely make this dish again, and I hope to find other uses for this delicious sauce!
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2 users found this review helpful

Easy Meatloaf

Reviewed: Jan. 21, 2012
The meatloaf itself is a good basic recipe, and the topping was delicious! Thanks for sharing this recipe.
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2 users found this review helpful

Southern Baked Yellow Squash

Reviewed: Nov. 4, 2013
This recipe is identical to one I have from the old Dixie House restaurant in Dallas, which I've been making for nearly 30 years. When I make this recipe, I cut the squash into bite-sized pieces, so it isn't overly chunky. I like it best with plain bread crumbs in the squash, and no butter or crumbs on top; though sometimes, for a change of pace, I'll put some grated Cheddar or Colby cheese on top.
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1 user found this review helpful

Country Breakfast Casserole

Reviewed: Sep. 26, 2013
I chose this recipe for a fundraiser at work because it didn't have the ubiquitous hash browns; I wanted something a little different, and was intrigued by the use of green onion and country gravy mix. I followed the recipe exactly, using sage sausage and homemade country gravy mix. I cut the slices of bread in half widthwise, buttered them, and arranged them on top, so it would be easy to tell what a serving size was. I also reserved a little of the shredded cheese and sprinkled it on top of the bread. It looked beautiful when it came out of the oven, and it is delicious! Thanks for sharing this terrific recipe!
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1 user found this review helpful

Hot Chicken Salad Casserole

Reviewed: Sep. 15, 2013
A friend raved about this recipe, so I wanted to give it a try. I started off making the recipe as directed, but there wasn't enough sauce, and it tasted a little bland. So before I put it in the baking dish, I added some basil, thyme, marjoram, and summer savory; and, not liking the idea of a ton of hot mayonnaise, I added a can of cream of chicken soup for additional liquid. My son, Mr. Pickypants, really liked it; but me, not so much. Sorry! It was an intriguing idea.
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1 user found this review helpful

Roast Pork with Maple and Mustard Glaze

Reviewed: Sep. 15, 2013
I rubbed a maple-spice blend on the pork roast, then poured on some glaze and baked. (My roast was 3.5 lbs, so I baked it longer than the recipe indicated.) The flavor was glorious! I didn't use even half the glaze, so I kept it and drizzled it over the mashed potatoes I made to go with the roast, and the leftovers. Thank you for a fabulous recipe!
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1 user found this review helpful

Cherry Chutney Grilled Chops

Reviewed: Oct. 12, 2012
I was skeptical about marinating the pork chops in straight vinegar, without any water or oil. I thought they would turn out sour, and they did. The sauce was more like cherries in syrup, not chutney. It was delicious, however, and the juice neutralized the vinegar taste of the meat. I really enjoyed the cherries and pork together, but will definitely make some changes to both the marinade and the sauce next time -- oil and much less vinegar in the marinade, and maybe all-fruit cherry preserves instead of water for the chutney. Thanks for sharing, and sparking my imagination!
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1 user found this review helpful

Slow-Cooker Pepper Steak

Reviewed: Jul. 29, 2012
I made minor modifications in cut of meat and color of bell pepper, based on what I had on hand. This is the BEST pepper steak I have ever had. What a wonderful flavor!
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1 user found this review helpful

Spicy Oven Fried Chicken

Reviewed: Jul. 8, 2014
The coating mixture was delicious, and the chicken was tender and tasty! I had two minor issues with the recipe, though. One is that it didn't make sense to me to dirty both a frying pan and a baking dish. So I put the chicken breasts directly into a baking dish and sprayed them with oil, and was happy with how they browned. The other issue is simply that neither Mr. Pickypants nor I are "heat people." So I cut the hot sauce in half, and did not marinate the chicken in it. I don't know if it was the remaining hot sauce, the cayenne, or both, but these were still on the hot side for us. I will definitely make this recipe again, but will work on reducing the heat while retaining those flavors.
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0 users found this review helpful

Oven Baked Garlic and Parmesan Fries

Reviewed: Mar. 9, 2014
My fries had good flavor, but they were soooo greasy. The flipping and reseasoning and cooking some more was annoying; and an hour to produce these fries makes them impractical during the work/school week. I will keep looking, but thank you for sharing!
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0 users found this review helpful

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