Quida Cooke Recipe Reviews (Pg. 1) - Allrecipes.com (12233386)

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Out of this World Pasta Salad

Reviewed: Sep. 1, 2011
This is one of those perfect for unexpected guests or for a crowd or a pot luck dishes - made quickly and served with crusty French bread and butter. Can also be made using balsamic vinegar dressing (Paul Newman's if store bought) and Feta cheese. It's a standard around our house.
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4 users found this review helpful

Beef and Mushroom Stroganoff, Aussie Style

Reviewed: Oct. 29, 2011
Suggestion: The photo shows something green which was not included in the recipe. I'd use FRESH Italian flat parsley or chopped FRESH baby spinach for the green touch. For those uncertain about adding curry, extract a bit of the sauce and add a tiny pinch of curry and give it a taste.If you like the flavor then go for it. Curry can add amazing flavor to a recipe. I'm also a fan of red wine and sour cream. For an economical variation that's equally delicious use a low fat ground beef.
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10 users found this review helpful

Easy Honey Mustard Mozzarella Chicken

Reviewed: Nov. 5, 2011
Suggestions: Serve with noodles on a bed of fresh baby spinach (gently sautee or simply fresh as you like)on top and then layer with the chicken. For a "full meal deal" heat a can (we like Hunt's) of diced tomatoes with basil, garlic and oregano and serve on top of the noodles before topping with the chicken. Add capers to the mozerella topping for the finishing touch in the last minutes of baking the chicken. Definitely use Dijon mustard. Regular "hot dog" mustard just doesn't carry the quality of flavor that Dijon does. Add hot crusty farmer's bread and a crock of real butter (forget margarine which is one molecule away from Tupperware - I'm serious ) and you've got a dish to die for. Make that a dish to LIVE for.
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3 users found this review helpful

Fresh Tuna Ceviche

Reviewed: Jan. 28, 2012
Fear not! The lemon (or use lime)literally cooks the fish so it's not raw. If you haven't tried ceviche, now is the time. Scallops are another great option.
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2 users found this review helpful

Shrimp and Broccoli Fettuccine

Reviewed: Mar. 3, 2012
Use fresh, not frozen, broccoli. It stays crisper and greener. I added fresh baby spinach leaves and halved cherry tomatoes to the saute' - heating only until the spinach is wilted and the tomatoes have just begun to soften. I will add some fresh lemon juice next time - the creme lacks "punch". The cooking creme is located in the same section as the regular cream cheese in your grocery store. One reader couldn't find it.
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3 users found this review helpful

Ricotta and Spinach Stuffed Manicotti

Reviewed: Jun. 6, 2012
Stuff the uncooked shells, place them back in the plastic tray they came in, place in a zip-lock freezer bag and freeze. Fast easy delicious supper that's ready when you are especially if unexpected guests get invited to stay and share the meal.
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1 user found this review helpful

Stef's Super Cheesy Garlic Bread

Reviewed: Jul. 23, 2012
There was a wonderful restaurant in Tucson called Chads. They made this on French bread brushing it first with buttermilk. That would eliminate the need for mayo. Then use any cheese that you like. This recipe as is I've been making for years using Banguette. Perfect appetizer that way or on French with supper. This is such a keeper. Don't miss tryng this one.
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2 users found this review helpful

Stuffed Zucchini

Reviewed: Aug. 1, 2012
This is perfect. I used to teach cooking so trust me on this one. I'm going to add ground beef if I have it instead of sausage next time. Just adjust the seasonings. For the Garlic Bread as suggested for the finishing touch to the meal, first brush the bread with buttermilk then butter the slices or bread halves and top with fresh minced garlic and cheese of choice. I'd suggest parmesean or mozerella. The buttermilk makes the supreme difference. At any rate between the stuffed zucchini and the bread ... it's the full meal deal!
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8 users found this review helpful

Grilled Chicken Pineapple Sliders

Reviewed: Jun. 13, 2013
I prefer to marinate this in equal parts teriyaki sauce and pineapple juice. I carmelize white or yellow onion slices along with thinly sliced fresh mushrooms. Top the chicken with slices of provolone for the ultimate chicken slider.
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2 users found this review helpful

Pineapple Chicken Tenders

Reviewed: Jun. 14, 2013
Add marinated pineapple chunks to the skewers for extra flavor. Also add sherry to the marinade in equal proportion to the soy. I eliminate the brown sugar and skip the cooking process before marinating the chicken. Also, as was served by Jolly Ox restaurant in Seattle, this is even better as a main dish: Marinate chicken, then cook in the marinade in a pan on top of the stove. When just cooked (don't let it get dry), place chicken tenders in baking dish (or individual baking dishes), pour any remaining marinade over chicken, top with pineapple rings, chopped green onion including tops, slced fresh mushrooms and top with slices of provolone cheese. Bake at 350 until cheese is melted.
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Buffalo Chicken Dip

Reviewed: Sep. 23, 2013
This is always a huge hit! It's also a fabulously easy supper served over rice. I prefer mozarella to cheddar however.
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2 users found this review helpful

Roasted Tomatoes with Garlic

Reviewed: Sep. 30, 2013
Absolutely delish! I use grapeseed oil because it can roast at a higher temperature than EVOO. (I use it for any roasted root vegetable as well.) Also, toss in a bit of dried basil. Can also easily roast on parchment paper instead of foil.
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Sally's Spinach Mashed Potatoes

Reviewed: Nov. 15, 2013
This is excellent! For a fast option: use instant mashed potatoes. I add fresh minced garlic for extra flavor and, for fun, try adding chopped green chili peppers to taste. I like the canned ones because it's a quick way to put this dish together. If you use instant potatoes, all you'll need to do is shape the potato mixture into logs or patties, top with cheese and pop them under the broiler until the cheese melts and the potatoes are lightly browned. About 5 minutes instead of 20 in the oven. Can be made in advance in quantity and frozen.
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