mharbold Recipe Reviews (Pg. 1) - Allrecipes.com (1259598)

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Broccoli Potato Bake

Reviewed: Sep. 7, 2002
Delicious, although I did change a few things. First of all, I didn't think the quantities would feed all of my guests, so I doubled the flour and butter, used an 8 oz package of light cream cheese, 1 cup of shredded swiss, 1 1/2 cups of cheddar, and a 32 oz of hash browns. I also used fresh broccoli crowns - approx 1 1/2 pounds (before cleaned and cut up). And last but not least, instead of the bread crumb topping, I put on the french fried onion rings. I also defrosted the hash browns in the microwave before adding to the cheese sauce. It was delicious, and filled a 9 x 11 casserole. Couldn't see how a 12 oz bag of hash browns could feed 8 people. I had only a small container of left overs and we only had 8 for dinner!! Thanks for the great recipe!!
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145 users found this review helpful

Garlic Cheddar Chicken

Reviewed: Mar. 30, 2004
This was so delicious. My entire family loved it. I made it exactly as the recipe called for, except that I microwaved the butter and garlic. My husband had a wonderful suggestion. He thought it would be great if it were stuffed with a garlic cheese spread (like Allouette). YUM!! Thanks so much for this terrific new way of making chicken. My family wants me to make it again real soon!
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2 users found this review helpful

Angel Chicken Pasta

Reviewed: Nov. 5, 2004
Delicious! My entire family loved this recipe,which surprised me because of the wine. My children are 12 and 8 and they raved over it. I pounded the chicken first, which made it so tender. It was like butter. You must double the sauce. I didn't double the wine or the salad dressing mix - just everything else, because I was concerned about the salt content. I also let the soup and wine boil so that some of the wine would cook off. This is a dish that is restaurant taste and quality. LOVED IT!
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3 users found this review helpful

Artichoke Spinach Lasagna

Reviewed: Jan. 23, 2005
This lasagna was delicious. I did make a few changes. I used a can of regular artichokes (not marinated) because I'm just not fond of that vinegar taste in recipes. I added another 1/2 jar of sauce (I used Classico Spicy Red Pepper as recommneded), sauted mushrooms in with the onions and garlic, and added ricotta. I used a 15 oz container with one egg, S & P, parsley and garlic salt. I think I actually used 4 cups of mozzarella (I topped with mozz instead of feta. I used basil instead of rosemary, and I used the Barilla no-bake noodles. With all of my changes (I know it seems like a lot) it probably tasted very similar to the original. It was so delicious - the flavor was just perfect. The only problem was that it was really runny. I couldn't wait the 10 minutes to let it set (too hungry and it looked too good), so it was a soupy mess. Looked pretty until I cut it, but we didn't care - it was just family and everyone (including the children) really enjoyed it. My dilemma is that I was testing this out for a big dinner (80 people) and I won't have time to try it again. I'm thinking I will just reduce the broth to 1/2 cup per lasagna, and then even let it boil without the lid. We are going to pre-bake and re-heat the next day, so hopefully that will work. If anyone has advice on how to do this, please write in. This was a keeper - my husband said it was better than my usual veggie lasagna.
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2 users found this review helpful

Slow Cooker Taco Soup

Reviewed: Nov. 9, 2005
This was wonderful. The only thing I changed was that I added only 1 can of chopped tomatoes and substituted a can of Rotel tomatoes for the other. I also drained the corn first. I also added more taco seasoning. For such an easy recipe - a can of this and a can of that, the flavor was really great. I topped with shredded cheese and sour cream. I've been eating the leftovers all week. Thanks!
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1 user found this review helpful

Chicken Enchiladas V

Reviewed: Aug. 24, 2006
This is one of my favorite recipes, but sorry to say it's from a Campbell's Soup cookbook that I've had for years. This is the EXACT recipe from the cookbook.
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10 users found this review helpful

Creamy Clam Dip

Reviewed: Sep. 29, 2009
I was looking for a cold, creamy clam dip, and this was delicious. Very easy to make. I have never heard of onion juice, so I didn't use it, but it wasn't missed. I reserved the clam juice, but ended up pouring it out, because it was the perfect consistency without it. Little did I know, that after it sat for a while, it got very thick and I wished I had saved it. I ended up adding a little milk to thin it out, which worked fine. Everyone loved it! Thanks for the great recipe.
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12 users found this review helpful

Whit's Chicken Enchiladas

Reviewed: Oct. 6, 2009
This was awesome! I did make several changes, although I'm sure it would have been delicious as is. First, I used boneless chicken breasts that I sauteed in oil, with a small onion, and added some taco seasoning for a little more flavor, and some garlic salt. I chopped the chicken breast up with my salad choppers and set aside. Then, when making the filling, I used milk instead of water(?) and used three cloves of garlic instead of one. I also added around 3-4 tablespoons of roasted salsa verde to the filling...it was too thick for my taste, and I didn't have a jalepeno pepper, so I needed some more spice. The rest I did according to the recipe, except that I also put some of the salsa verde on the bottom of the pan, as suggested, and I think it prevented it from sticking. I was so surprised that the cream didn't make them soggy...instead they were flaky and crisp and wonderful. My entire family LOVED them. Thanks for the great recipe!! UPDATE: Just made these last night and instead of using the heavy cream at the end, I used fat free half and half and it was still really good! I was afraid it wouldn't work, but it did. YUM!!
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3 users found this review helpful

Grilled Lemon Herb Pork Chops

Reviewed: May 7, 2010
Delicious. Ended up marinating for around 36 hours due to botched dinner plans. It does taste like steak! Really good and very healthy. I made it exactly as written except I used olive oil instead of vegetable oil. The pork chops were juicy and tender. A keeper!!
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3 users found this review helpful

Beaumont Ranch Potato Salad

Reviewed: May 29, 2010
This was so delicious that I had to post my review before I even put it away. The only changes I made were doubling the celery and green onion, and reducing the mayo to about 2 cups, but it's just a matter of taste. I recommend starting out with less, and then you can always add more. I bet it will be even better tomorrow after the flavors go through it, but I have to tell you....it was just perfect right after making it, at room temperature. Didn't even need any salt.
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5 users found this review helpful

Pork Chops with Blue Cheese Gravy

Reviewed: Jul. 7, 2010
I'm only giving this four stars because my pork chops were not tender, even though I followed the recipe exactly. They were thick boneless porkchops, and I cooked them over medium heat. If anyone has any suggestions for how to cook pork chops so they are tender, I would greatly appreciate it. The sauce was delicious and everyone enjoyed it...the only thing different was that I added mushrooms and a little extra bleu cheese. YUM!
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2 users found this review helpful

Jennie's Heavenly Slow Cooker Chicken

Reviewed: Jul. 20, 2010
This is just a crock pot version of my favorite recipe on this sight...angel chicken pasta. I've been doing it this way myself for years.
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40 users found this review helpful

Creamy Ranch Pork Chops and Rice

Reviewed: Oct. 8, 2010
These pork chops were a huge disappointment. I made them exactly as the recipe called for, except that I added a little more ranch seasoning, and even then, they were tasteless. The pork chops came out chewy, and it was just an extremely boring recipe. Tasted processed.
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3 users found this review helpful

Chicken Creole with Chile Cream Sauce

Reviewed: Oct. 11, 2010
This was pretty good but not WOW! The sauce was tasty, but it was missing something. Maybe some Rotel tomatoes? I made it exactly as the recipe stated, except that I doubled the sauce. I liked it, but not sure if I'll make it again.
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2 users found this review helpful

Chicken Pot Pie IX

Reviewed: Oct. 23, 2010
Delicious! I folled the recipe almost exactly...just added a little more milk and broth, and used a frozen mixture of potatoes, celery, carrots and pearl onions. Then added some peas. I had way too much filling. I had enough leftover to make a second pie the next night. My husband and I loved it! The homemade sauce was awesome.
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3 users found this review helpful

Garlic Carrots

Reviewed: Nov. 16, 2010
I was really excited to try this because I don't like sweet carrots. I was disappointed. I could hardly taste the garlic, and I put in a lot extra. Kind of bland even though I added some extra seasonings.
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1 user found this review helpful

Linda's Lasagna

Reviewed: Dec. 25, 2010
I did not care for this lasagna. I followed the directions exactly, except that I used a 16 oz container of cottage cheese, and it's a good thing I did. I could barely taste the cheese. I thought the sauce was too acidic. I really prefer my other recipe that uses jarred sauce and a lot more cheese. Sorry, Linda! Fortunately, my company liked it...or maybe they were just being polite.
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3 users found this review helpful

Artichoke Stuffed Mushrooms

Reviewed: Jan. 1, 2011
Excellent! The only changes I made were to use non-marinated artichoke hearts (because I'm not fond of the marinated type) and added fresh garlic and about a 1/2 cup of Panko bread crumbs to the mixture. Also, they needed a lot more time in the oven. I topped them off with some shredded mozzarella. Everybody loved them. Next time I might try the marinated type...might add a little more zing.
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9 users found this review helpful

Buffalo Chicken Dip

Reviewed: Jan. 1, 2011
Love this recipe! I do change it slightly to suit my taste. I only use one package of cream cheese to save on the fat...2 bars is just not necessary. Sinced there isn't as much cream cheese I cut down on the Frank's...to 1/2 cup, and I add 1/2 cup of ranch and 1/2 cup of bleu cheese dressing instead of a cup of ranch. Everybody loves it, and it's a little more mellow than some of the buffalo chicken dips I've had. Perfect!! For New Year's Eve I changed things up a bit and made them into Buffalo Wontons by putting a teaspoon of the mixture into wonton skins and deep frying them. They were the hit of the party.
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4 users found this review helpful

Anniversary Chicken I

Reviewed: Jan. 5, 2011
Delicious. I didn't bother sauteing first. I pounded the chicken for extra tenderness, and then mixed the basting sauce and ranch dressing and spread generously on both sides. Then baked for 30 minutes on 350. Then for the last 10 minutes, I put on the cheese, bacon bits and green onions. Everyone loved it. And a much easier way to get the same results.
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21 users found this review helpful

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