PTEETSA Recipe Reviews (Pg. 1) - Allrecipes.com (1214510)

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Lamb Chops with Balsamic Reduction

Reviewed: Jan. 9, 2011
The reduction sauce is worth five stars alone - delicious! The chops also came out very good. I only sort of knew what a shallot was, so I used diced onions instead, but next time I will try using shallots. I also broiled the chops instead of pan-frying them because every time I pan-fry meat, it comes out tough. We dipped our bread in the leftover sauce - so good. I will definitely make this recipe again. Thank you!
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2 users found this review helpful

Slow Cooker Lemon Garlic Chicken II

Reviewed: Jan. 9, 2011
This recipe is delicious and pretty easy. I usually brown the chicken and mix everything up the night before, and then slow cook it the next day. I followed the recipe exactly the first time, but I didn't think it was lemony enough, so since then I have added more lemon, between 4-5 tablespoons. We have added this recipe to our regular rotation; I've made it several times now. I always seem to forget the fresh parsley at the end. One of these days, I will remember. But it is delicious without.
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4 users found this review helpful

Grilled Lamb with Brown Sugar Glaze

Reviewed: Jan. 9, 2011
This is very good - even if you accidentally burn the chops a little. Whoops! Seriously, this is a great recipe. My boyfriend told me to put it in regular rotation. I was a little worried by some of the reviews saying it was too sweet, but I did not find it too sweet at all. The flavor is very subtle (even after marinating it for more than two days). I cooked five chops, and there was more than enough rub/marinade. I broiled it instead of grilling, too. Definitely a different mix of spices, but it works well. Thanks, Debra!
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13 users found this review helpful

Traditional Lamb Stew

Reviewed: Nov. 7, 2010
This is very good! My bf said this was the best dish I have ever made! I didn't change very much - I used dried herbs instead of fresh (I Googled substitution equivalents) and used only about a pound of lamb but the same amount of vegetables and spices per my bf's preference. I didn't think it was very hard to make; I just followed along the directions. Thanks, Margery.
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10 users found this review helpful

Date Filled Cookie Bars

Reviewed: Nov. 16, 2006
These cookies are SO good! I wish I could give them 10 stars. And not too hard to make! A spatula works best for spreading the layers. Thank you!
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14 users found this review helpful

Taco Bake I

Reviewed: Oct. 3, 2005
This is very good and so easy to make. I'm not sure why other reviews say it's "runny", because I had the opposite problem: mine turned out very substantial. The changes I made were using very lean ground beef and cheddar cheese. Next time I think it would be good to add a layer of chopped fresh tomatoes or diced canned tomatoes. I would make this again. Thank you!
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3 users found this review helpful

Chicken Suiza Cornbread Bake

Reviewed: Apr. 25, 2005
This is really good and pretty easy. I halved it successfully. Some reviews complained it was not spicy or flavorful enough, so I used the Louis Rich brand Southwestern chicken. I wouldn't change anything, except maybe to use a little more sour cream. I think the cornbread and chicken went together really well. Will make it again. Thank you.
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2 users found this review helpful

Sonora Chicken Pasta

Reviewed: Apr. 12, 2005
This is pretty good. I don't recommend substituting plain yogurt for sour cream in this case; heating it up to make the sauce did something funny to the texture. Next time I will use more cheese, sour cream, and more black beans, and then it will be 5 stars! I also added some chipotle salsa to it at the end. Thank you.
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1 user found this review helpful

Salmon Pie I

Reviewed: Mar. 28, 2005
I'm sorry to rain on the parade, but I thought this was a little weird. It's entirely possible that I messed it up. I used instant mashed potatoes instead of rice (mashed potatoes mixed with cream of mushroom soup is pretty good). If it sounds good to you, then by all means, listen to the other 15 reviewers! Thanks anyway.
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3 users found this review helpful

Restaurant-Style Hashbrown Casserole

Reviewed: Mar. 14, 2005
Very good! I used pepper jack cheese because I didn't have any Cheddar, so it had a little kick to it. And I added some ham, too. I think it doesn't need the extra salt. I also had to bake it for about 45 minutes so the potatoes got done. My coworker and I really enjoyed it. Thank you.
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1 user found this review helpful

Mama's Best Broiled Tomato Sandwich

Reviewed: Apr. 12, 2004
Delicious! One of my favorites now. I use plain yogurt instead of mayonnaise, which makes it a little tangy. I tend to eat it for breakfast; very filling.
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2 users found this review helpful

Cheeseburger and Fries Casserole

Reviewed: Apr. 12, 2004
Yes, I can see how kids would like this casserole; it does taste very much like a cheeseburger, especially if served with ketchup and pickles. However, as an adult woman, not my favorite thing to make. I needed to use up a bag of french fries languishing in my freezer. I don't mean to diminish it, it's not bad. But I probably wouldn't make it again.
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0 users found this review helpful

Filled Strawberry Bread

Reviewed: Apr. 12, 2004
This is pretty good; it's kind of tangy and cinnamony. I expected it to be much sweeter, but I preferred the result. I only made one loaf, but the same amount of filling, so it worked out well since many reviewers mentioned there wasn't enough filling. The filling came in handy, too, when the loaf cracked in half, and I had to cement it back together. I used fresh mashed-up strawberries, and I also added some sugar to the filling, about two small teaspoons. Good, but messy. I will have to eat mine with a fork. Thank you.
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1 user found this review helpful

Paximade

Reviewed: Apr. 12, 2004
This bread is great! It is subtly sweet, and not sticky like most quick breads. I guess it does have a more cake-like texture. It's kind of unassuming, but I think that's what I like about it. The anise flavor is not strong, unless you happen to bite down on one of the seeds. I suppose if you wanted a strong anise flavor, you could try crushing the seeds to release the aroma. A friend suggested that it wants some kind of topping, but myself, I think it's good as is. Great with hot tea. Will definitely be making this again. Thank you.
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7 users found this review helpful

BUSH'S® Tuna and Cannellini Bean Salad

Reviewed: Mar. 30, 2004
I made some minor changes to this recipe: I used two 4 oz. cans of albacore, white onions instead of red, and added one more tablespoon of red wine vinegar. It's good, but somewhat bland. I think it could use more spices or a stronger vinegar, like balsamic. I'm not sure; I will experiment with it. But very easy and good for lunch.
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1 user found this review helpful

Easy Spinach Lasagna with White Sauce

Reviewed: Mar. 30, 2004
Very good and a nice variation on traditional tomato-based lasagna. Mine came out a little soupy. I used Classico Alfredo, which seemed to be rather thin, so I think now the 1/2 cup of milk was unnecessary. The author recommends the Five Brothers brand, so I'll make an effort to use that next time. I added cubes of cooked chicken to the spinach mixture. Next time, I'll add sun-dried tomatoes, maybe instead of the shredded carrots, as another reviewer suggested. And a layer of shredded Parmesan cheese would probably be really good, too.
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4 users found this review helpful

Goulash Supreme

Reviewed: Feb. 27, 2004
I combined this recipe with the Goulash I recipe on this site. I used egg noodles and added kidney beans; that's where the other recipe came in. This is very hearty and filling. The kidney beans made it a little like chili. My mom doesn't make it that way, but I find that it is a good flavor and texture addition. This seems like a pretty flexible dish, and great for making a big batch and freezing for lunches. Maybe it could use a little more spicing.
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3 users found this review helpful

Goulash I

Reviewed: Feb. 27, 2004
I combined this recipe with the Goulash Supreme recipe on this site. I didn't use corn or tomato soup (personal preference); that's where the other recipe came in. This is very hearty and filling. The kidney beans make it a little like chili. My mom doesn't make it that way, but I find that it is a good flavor and texture addition. This seems like a pretty flexible dish, and great for making a big batch and freezing for lunches.
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1 user found this review helpful

Lamb Cobbler

Reviewed: Feb. 20, 2004
I had high hopes for this recipe, but I'm sorry I can't recommend it. One disclaimer: I had to stop halfway through, and resume cooking the next day as I did not have many of the ingredients that I thought I did. Instead of scones, I used refrigerated biscuits for the topping, and they were really good with the Parmesan cheese sprinkled on top. But the lamb filling was lacking something, and tasted very gamey. Also, after baking, it turned out very greasy. Both of these are possibly due to the quality of the ground lamb. Even so, I would probably not make this again, as much of it seemed off. I'd sooner make a standard shepherd's pie, maybe with that biscuit topping.
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3 users found this review helpful

Artichoke Spinach Lasagna

Reviewed: Feb. 19, 2004
This is very good. I gave a piece of it to a co-worker for lunch, and she said it was delicious. I'm not sure about the artichokes, but I think that is a personal issue, and not reflective of the dish. I didn't use marinated artichokes. Definitely use more than one bottle of sauce. I used about 3/4 of a jar of Classico Spicy Red Pepper (one reviewer's suggestion) and 3/4 jar of Classico Sun Dried Tomato, but it could have used a whole two jars. Next time I will try adding ricotta cheese, as several other reviewers have done.
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2 users found this review helpful

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