autumnbreeze Recipe Reviews (Pg. 1) - Allrecipes.com (12268108)

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Chicken Potpie

Reviewed: Dec. 2, 2011
I halved the recipe because we didn't have enough room in our freezer for a second pie. I followed the suggestion of some of the other comments and made a roux but even with that, the filling was still VERY pasty. I didn't cut down the butter either, like I was contemplating. I can't imagine how much more pasty it would have been if I had. Next time I'll have to add more stock or milk or both to make the filling more creamy. Other than that, the only changes I made were to add some garlic, sage and oregano for flavor. I also used 2 chicken bouillon cubes to make 1.5 cups of stock so I that added a little extra flavor and allowed me to cut down on the salt. Oh, I also threw in 2 stalks of cut up celery. Just in case anyone was wondering 2 boneless, skinless chicken breasts equaled 2 cups for me. This recipe is a great one to work with. My biggest gripe is the thick, pasty filling. Maybe that's how you intended it to be and maybe I'm doing something wrong. Either way, other people had the same complaint so I guess I'm not too far off. We still ate it and the flavor was delicious. It also took longer to prepare than the stated time. Maybe it's because it was my first time making it?
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Hot Artichoke and Spinach Dip II

Reviewed: Aug. 28, 2011
I made this for a gathering and everyone loved it! I did add a clove of real garlic rather than garlic salt and I replaced the mayo with sour cream like others suggested. I will admit I was a little disappointed with the lack of creaminess, as I thought it would be more creamy. I'm thinking that's because I used sour cream rather than mayo. Either way, that's just me being a little picky, as the taste was phenomenal! Also, I didn't have the separate cheeses listed so I used an Italian Cheese blend which had both the parm and romano cheesed in it. It was a great, fairly easy recipe to make and I'll definitely be making it again!
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Pork Steaks

Reviewed: May 18, 2011
This was delicious! I also added a dash of Worcestershire and used regular onions instead of green. Perfect! NASCARBABY, you made a COMPLETELY different recipe and then gave this one 3 stars. How is that acceptable? I see this a lot, actually. It's one thing to tweak the recipe, but to do things that change it completely? Ridiculous. Just because you used the same meat, doesn't mean you have the right to rate this recipe.
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50 users found this review helpful

Cajun Chicken Pasta

Reviewed: May 6, 2011
Excellent! I made this almost exactly as shown. I only omitted the green peppers because I don't like them and the lemon pepper because I thought I had some but didn't. I found that this ended up not making as much sauce as we like, so I added a cup more of half and half and some more of the spices. Also, I used a tablespoon of real garlic instead of garlic powder. My family and I just absolutely loved it! It's the only recipe I've made in which my son ate the red peppers.
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Bow Ties with Sausage, Tomatoes and Cream

Reviewed: May 4, 2011
This dish is an absolute favorite in my house. I used the sweet ground sausage rather than in the casings, which I don't think makes any difference. I also used half and half rather than heavy cream, only because it's what I had on hand. The first time I made it, I only made those 2 changes and it was very good, but a little on the spicy side for me and my son. We're spicey hot wimps. So the next time I cut the red pepper flakes in half and it was perfect. It had just enough kick for us but still delicious. Great recipe so quick and easy to make. Thanks for sharing. EDIT: Made this recipe with ground turkey due to having a friend who doesn't eat sausage and it was just as good!
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Delicious Chicken Casserole

Reviewed: Mar. 16, 2011
I changed up the recipe a little bit, but not too far off and it was absolutely delicious. My son had a friend over for dinner and he had his mom call me to get the recipe because he loved it so much. What I changed: I used store bought broth instead of making my own. I cooked the chicken pieces with some minced garlic, chopped onion, finely chopped celery, fresh broccoli chopped into little pieces, a little oregano, salt and pepper. I left out the garlic and onion powders. I used one can of cream of chicken and one of cream of mushroom. I added a shredded 4 cheese blend to the top of the mixture before I added the crackers. Also, I did not melt a whole stick of butter and mix it with the crackers. I melted a quarter stick of butter and drizzled it on the crackers after I put them on top, before putting in the oven. It really was delicious! It was even good the next day heated up. I will definitely make this again.
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Cheesy Chicken and Chive Sauce

Reviewed: Mar. 10, 2011
I'm giving it 4 stars because I found the sauce to be a little bland as the recipe called for. (I made it exactly as written) So I added some salt, pepper, onion powder and oregano for more flavor. Other than it being a little bland originally, it was delicious and relatively easy to make. It took a little longer than the time stated to cook, but that could easily be my fault. I'm just getting into really cooking things outside of the 10 meals I always make. So, I'm really trying to take my time and do the recipes right. My guys loved it and I will be making it again. Thanks!
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Golden Brown Ravioli with Sauce

Reviewed: Mar. 9, 2011
Being engaged to an Italian man, he expects me to make a lot of Italian-type dishes. My son and I do not share his love for Italian food, although we do like it occasionally. I found that this recipe was a great way to turn the dish into something that we all love, especially my son. When I told him we were having ravioli for dinner, he said, "Ravioli? Can't we have something else?" I told him I was making it a different way and promised he'd like it. But he didn't just like it, he LOVED it! I did use panko breading as recommended by several other reviews. I didn't need 3 cups of oil, as that amount was just not necessary. I also used EVOO rather than vegetable oil. I forgot to thaw the ravioli so I threw them in a pot of semi warm water for a few minutes. Everything turned out great. These were quick, easy and delicious. A great way to spice up ravioli.
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Broiled Tilapia Parmesan

Reviewed: Feb. 28, 2011
This recipe is absolutely delicious! I've made it just as it's called for and have changed it up a little. I prefer the original way. It's quick, easy and VERY delicious. Even my 12y/o son loves it!
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1 user found this review helpful

 
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