Right on!, Rachel Recipe Reviews (Pg. 1) - Allrecipes.com (12532894)

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Fruity Curry Chicken Salad

Reviewed: Sep. 10, 2013
This is my fav chicken salad recipe, and it's very easy to modify to your taste/what you have on hand. I use this chicken salad as a lunch option for my kids at school, so they aren't always eating sodium-packed deli meat everyday.. For use at school, I omit the nuts and use sunflower seeds. If I happen to make it on a weekend for eating at home, I usually use walnuts (for the omega-3's/our own preference). I follow the recipe exact, but I use a little less mayo, and at the end I squeeze some fresh lemon juice on it, throw in a bit of fresh chopped parsley, and mix well. I make it the night before, so the flavours marry overnight. I usually stuff it into a pita, sometimes with some chopped romaine.. or make a wrap out of it with a whole wheat tortilla.
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1 user found this review helpful

Curried Cashew, Pear, and Grape Salad

Reviewed: Aug. 25, 2012
This salad is AMAZING! I followed the recipe exact, with the exception of adding *more bacon* (I used a maple bacon, about hlaf of the pkg)... for convenience I toasted the cashews in the oven at 350 for just over 10 minutes while I cooked the bacon. The dressing is very good! it would also be a great basting sauce for chicken or pork on the grill... It is a impressive salad, with a bit of a spicy kick. I tossed the salad with the nuts/dressing, but left the pears out. I put the salad on each plate, then added the pears in slices ontop of each serving.. about 3 fanned-out slices. makes for a nice presentation. Served the salad with 'Savory Garlic Marinated Steaks' from this site and mini roasted potatoes. the salad went FAST.. people were squabbeling over who got the last bit.. excellent, thanks so much!! definite keeper :))
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3 users found this review helpful

Missy's Candied Walnut Gorgonzola Salad

Reviewed: Mar. 30, 2012
this is one of my favorite salads now.. fruit can easily be mixed in as well. Chunks of pear works very well (paired with pork).. blackberries work well, too... love the candied walnuts! this is one of the few salads my kids actually eat
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2 users found this review helpful

Authentic German Potato Salad

Reviewed: Mar. 30, 2012
this is a awesome sidedish! I have never had german potato salad, so wasn't sure what to expect, but wanted a different potato dish for dinner... I followed the recipe exactly, have made it numerous times now it is a family fav.. I boil the potatoes with the skin on, then let them sit on the counter to cool. when they are cool enough to touch, I peel the skins off.. I definitely use *more* bacon! the vinegar/water ratio is perfect. these also make amazing hashbrowns for breakfast the next day, just throw them in the frying pan with a tsp of coconut oil/olive oil and some ore fresh herbs. a keeper!
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1 user found this review helpful

Baked Lemon Chicken

Reviewed: Feb. 19, 2012
I was expecting a bit more lemon-y.. almost tasted like 'regular' chicken to me. still very good though, it has a nice subtle flavor.
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3 users found this review helpful

Manicotti Alla Romana

Reviewed: Jan. 1, 2012
great recipe! I also, like most people, substituted sausage for the beef...other than that, I followed the recipe exact. I stuffed the shells uncooked, using a ziploc bag w/ the tip cut off. this easily made two 9x13 pans of manicotti, so I made the white sauce twice. not doubled the sauce, but actually made it two times in a row, to pour into each seperate pan. (the other pan I put in my freezer).. I bought fresh spinach, added it by sight (I added it to the frying pan w/ the meat..) didn't even cut up half of a 'bundle', and it seemed adequate. will make again!
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2 users found this review helpful

Oatmeal Chocolate Coconut Chewy

Reviewed: Dec. 16, 2011
my daughter asked for some 'oatmeal coconut' cookies on our baking day we planned, so I found this recipe... very moist, chewy, yummy cookies! will make again :))
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2 users found this review helpful

Peanut Butter Bars I

Reviewed: Dec. 16, 2011
followed recipe to a T,..these were very tasty, but you can almost taste the butter. will make it with less butter next time (reading through the reviews) they were still gone in a flash though..
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2 users found this review helpful

Garden Fresh Tomato Soup

Reviewed: Dec. 16, 2011
very thick, and fresh tasting soup. definitly double the recipe, which is enough for 5 decent-sized bowls. I added 2 tbsp's chopped fresh basil (add it right at the end) and a sprinkle of Gruyere cheese ontop. also added a pinch of cayenne to the pot.
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10 users found this review helpful

Eileen's Spicy Gingerbread Men

Reviewed: Dec. 16, 2011
these cookies have the perfect amount of spice! (If you like them *really* spicy, x2 the spices)(refrigerate the dough!)
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2 users found this review helpful

Rich and Simple French Onion Soup

Reviewed: Dec. 3, 2011
this is a great base recipe! I used a mixture of red spanish onions, and yellow onion. sliced thin, then carmelized them for over an hour. I used 2 minced garlic cloves, 5 c. beef broth, 1c. chicken broth..deglazed my pan with 1/2C. white wine (DO DEGLAZE YOUR PLAN!! use something - red wine, vermouth, champagne, sherry,, it *really* adds to the flavor!!!), then put it all in my slow cooker on low, for the rest of the afteroon (3 hours?), with bunches of fresh thyme, and some crushed bay leaves. before eating, I grated some fresh parmesan, and put 'a small handfull' into the bottom of each bowl, then ladled the soup into my FOS bowls,, with a slice of toasted french bread (next time I think I will make the croutons, as the sliced bread was a little hard to cut through after baking. I think a 'stuffing/crumb' topping would be better IMO). used a thin slice of gruyere overtop each bowl, w/ some chopped chives. VERY IMPRESSED. will make again, pronto
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11 users found this review helpful

Super-Delicious Zuppa Toscana

Reviewed: Nov. 27, 2011
this soup is AMAZING. follow the recipe to a T, and you will have a very delicious soup. Whenever I make this soup, I always intend to save some, to freeze and pull out on those nights when you don't feel like cooking ... but there is NEVER ANY LEFT, even if I double the recipe. I have made this soup as written many times, but I usually add more bacon (we love bacon).. I use half of a 'regular package' of bacon, cut into chunks. I brown my sausage in the bacon drippings, and then blot the sausage and bacon with paper towel (try to get as much of the grease off as possible so it dosn't linger in the soup). I sautee the onion, garlic and potatoes before adding them to the pot. I try to use homemade chicken broth if I have some, and I usually add 'bunches' of thyme to the broth, stems and all. the thyme leaves cook off the stems, and before the soup is done I pull the stems out. If I use spicy sausage, I leave the crushed red pepper out.. and if I use mild italian I sometimes add fresh diced red pepper instead of the red pep flakes. I use kale, and whipping cream. a family favorite over here :)))
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9 users found this review helpful

Baked Pork Chops I

Reviewed: Nov. 18, 2011
this is a delicious, east to make meal .. most of the ingrediants you probably already have, and it's DELICIOUS. I followed the recipe, but this is what I did - I used Panko bread crumbs, with a few dashes of italian seasoning. I browned them really well, and cooked them for 35min. I made the sauce seperately ontop of the stove, and DID NOT cook the sauce w/ the chops.. I used 2 cans soup - 1 can regular cream of mushroom, the other can wild mushroom. I sauteed some freshly chopped cremini shrooms in the frying pan with half of a onion, and added it to the soup with 1/2C. Ice Wine, and 1C. milk ... made with garlic mashed potatoes, and peas. everyone at the table **raved** about this dish, I am going to put it on my regular 'to-make' list :))
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3 users found this review helpful

Kung Pao Chicken

Reviewed: Oct. 23, 2011
Okay, the taste of this - is 5 stars. It is really good! But I am only giving it 3 stars because how the recipe is written - is poor. I **tripled** this recipe, and it still was not enough for 5 people!!! (me, my b/f, and 3 kids) I didn't have enough to give to my 2 youngest without giving up my own portion, so since they aren't the biggest fans of Asian dishes, I had to make them an entirely different (quick) meal. if you are cooking this for 3 or more adults, x4 or even x5 the recipe. Sounds crazy, but the recipe as written is for 2 portions, not 4.
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7 users found this review helpful

Basic Flaky Pie Crust

Reviewed: Oct. 23, 2011
Perfect flakiness! Bakes great everytime
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2 users found this review helpful

Homemade Chicken Stock

Reviewed: Oct. 23, 2011
This is my go-to stock recipe now, it even beats my mom's ;)) I added 1 tsp of minced fresh ginger, and about 1 tsp (?? I just sprinkled it into my palm and added it to the pot) fennel seeds. Keep the skin on the onions, and just rough chop it into chunks. The skin adds color and more flavor. Use the middle part of the celery with the most leaves.. they add flavor too. I use way more herbs... I add whole 'branches' (sprigs). great for soup, rice dishes, making quinoa, ect.. I substitute chicken broth for water in recipes whenever I can, especially flavorful homemade stock
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4 users found this review helpful

Big Soft Ginger Cookies

Reviewed: Oct. 23, 2011
These cookies are 10 stars. Amazing. Follow recipe to the letter, just refridgerate dough for half an hour to 1hr or so before you start rolling the balls. Makes the dough firm and your cookies won't 'melt' (flatten)..
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4 users found this review helpful

Chicken Pot Pie IX

Reviewed: Oct. 18, 2011
it was so nice to see my kids devour a meal! they have been so picky lately, and they LOVED this! the sauce/insides are delicious. I followed the recipe exact, except the only thing I did was to boil the chicken & veggies in the pot with 1 cup chicken broth (as did others). and yes, double the sauce. I also added some fresh thyme sprigs...I ate a few spoonfulls from the pot, and it was sooo creamy and delicious! served with a caesar salad on the side, for a bit more on the plate than just a slice. I will make this again, new family favorite :)))
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3 users found this review helpful

Asian Chicken Salad

Reviewed: Oct. 18, 2011
this is my favorite salad recipe on this site. Every time I make this, I can't get enough of it .... I eat it for lunch, or as a light dinner. definitely use the sesame oil, it is the key ingred. in making this salad what it is :))) I usually use asian soup noodles (Ramen, or very thin vermicelli), and I blanch the noodles in hot water for a minute to soften them, then drain them and saute them in a nonstick pan with the green onion and sesame seeds... I cook until lightly crispy/browned. I use a rotisserie chicken, and shred it. I cut down on the oil a tad, and use olive oil instead... I sometimes use slivered almonds, or mandarin oranges, but this salad is just as tasty without.
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3 users found this review helpful

Sesame Pasta Chicken Salad

Reviewed: Oct. 17, 2011
I was disappointed with this recipe.. it was very oily (and too plain, even with added veggies), and I even decreased the oil down to 1/3C.
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2 users found this review helpful

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