dfwenigma Recipe Reviews (Pg. 2) - Allrecipes.com (1244865)

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Chicken Marsala

Reviewed: Aug. 3, 2010
I made this as directed, however, my mushrooms were not very fresh and I used Onion Powder and Garlic Powder but added no salt. It was very salty but honestly the quality of the Marsala sauce was not fantastic. I think if I had had the full amount of Marsala wine and enough fresh mushrooms it might have been better.
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Basic Microwave Risotto

Reviewed: Aug. 3, 2010
This did not go as expected. In fairness I did not have the white wine so I substituted Marsala and red wine. Even so the rice was thicker and not as creamy as risotto that I have made in the past.
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Chicken Pot Pie IX

Reviewed: Jul. 24, 2010
If you're in a pinch you can omit the celery and substitute whatever frozen veggies you might like or any leftovers. You can use a can of creamy chicken soup, omit salt. Just add the onion, a tiny bit of butter and add in the soup with half a can of milk or cream. Follow the cooking instructions. This is then absolutely delicious without the fuss.
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Smokey Chipotle Meatloaf

Reviewed: Jul. 24, 2010
This is excellent. One warning for those who love heat - you can overdo it. I used most of a can of chilis with the adobe sauce and it was a bit much. The problem is the can I found was a bit larger than I thought it would be. Two chili's is probably perfect for this recipe.
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15 users found this review helpful

Graham Cracker Crust I

Reviewed: May 25, 2009
This crust is indeed a keeper but honestly I think the amount of pie crust is pithy. I prefer a crust that is a bit crustier. Therefore I use an entire box of crackers. You could probably use most of the box except two crackers because I had a bit leftover. I use an entire stick of butter and 1/3 c. of sugar. It makes a delicious, crustier crust. The crust appears to withstand some ingredients such as a pudding pie a bit better. I recognize that many home chefs / cooks will say that this is TOO MUCH crust but it's a matter of taste. I think these crusts are too thin and don't give the contents enough support.
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8 users found this review helpful

Clone of a Cinnabon

Reviewed: May 22, 2009
This is a solid five star recipe. I have made it over and over and it is consistently outstanding. No one can resist - even those who aren't huge Cinnamon roll eaters. Beware that it is a huge sugar rush if your eaters have any blood sugar issues you may need to modify or have them skip it altogether. The bread machine recipe is perfect every time. You can freeze these for several weeks with no impact on quality at all. I use small bowls and then put self-sticking wrap on them so that people can microwave them. They make great gifts during the Holidays. Bring them to work for a special continental breakfast. Don't count on baking these in a few quick minutes - these take time - and depending upon weather may take longer than indicated. I also found that temperature affects the dough more than with recipes such as bread. Well worth the time and effort.
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4 users found this review helpful

Displaying results 21-26 (of 26) reviews
 
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