mharbold Recipe Reviews (Pg. 1) - (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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142 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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37 users found this review helpful

Chicken, Cheese, and Wine

Reviewed: Dec. 10, 2011
This recipe sounds delicious, but there has got to be a mistake in the cook time. 90 minutes on 350 degrees for boneless chicken breasts? They would be dried up and shriveled!!
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35 users found this review helpful

Pesto Chicken Penne Casserole

Reviewed: Jan. 17, 2012
I thought this was delicious. I wanted to let people know that there is an easier way to make this to save time and reduce clean-up. I used my large stockpot and boiled the pasta first. I then drained the pasta and let it sit in a colander in the sink. In the same pot that I made the pasta, I then cooked thinly sliced chicken in some oil, and added some fresh garlic. After the chicken was cooked, I added the other ingredients right to the pot, mixed it well, and then added the penne. No need for additional mixing bowls. I then poured the mixture into my large 9 x 13 baking stone, and had no problem fitting it all in. Next I sprinkled on the topping and baked for 30 minutes, which was plenty. I thought it was delicious and will make again. I did reduce the chicken to 1 1/2 pounds, the cheese to 2 cups, the pesto to 8 oz, and the penne to 3/4 of the box. If making again, I would do exactly the same, except use the entire box of penne. THis was a keeper! Thanks, Linda!
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21 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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20 users found this review helpful

Southern Pulled Pork

Reviewed: May 15, 2012
Delicious! Followed recipe except I put the onions on the bottom like someone suggested, and then mixed the rest of the ingredients together and poured it over the pork. Cooked on high for 4 hours and low on 4 hours and the pork fell apart. After shredding, I put the pork back in 1/2 the sauce mixed with some additional barbeque sauce. Awesome recipe! Thanks!
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16 users found this review helpful

Buffalo Chicken and Ranch Wraps

Reviewed: Apr. 25, 2011
Delicious! I made a few changes. The quantities seemed off...3 lbs of chicken is a lot of chicken for only 1/4 cup buffalo sauce. I used about 1 1/2 pounds of chicken, 5 slices of precooked bacon, and just sauted the chicken in some oil, adding chopped onion and garlic. I then proceeded as instructed, adding the melted butter, buffalo sauce and wrapping it in the tortilla with lettuce, tomato shredded cheese and ranch dressing. We all loved it. Thanks!
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13 users found this review helpful

Chicken Piccata

Reviewed: Jan. 30, 2011
This is one of my favorite chicken dishes. I follow the recipe exactly except that I add some fresh garlic and a little more white wine and lemon. DELISH!
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13 users found this review helpful

Ground Beef Curly Noodle

Reviewed: Apr. 12, 2012
I first tried this recipe exactly as printed, and thought it was just okay. Wasn't crazy about the oriental seasoning, and I especially did not like the sweet taste the liquid from the corn gave the dish. Tonight I tried it again, this time using 1lb of beef, two cans of diced tomatoes, two packages of ramen noodles, without using the seasoning packets, one can of corn, and then added about 3/4 cup of tomato sauce, a little fat free half and half, and some parmesan cheese. Delicious!!
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12 users found this review helpful

Spinach Kugel

Reviewed: Feb. 12, 2012
I liked this, just didn't love it. I was not happy with the overwhelming flavor of the onion soup mix. Next time I will try with sauteed onions and maybe even mushrooms. Maybe some fresh garlic? And then add seasonings to taste. Also, the noodles on top were too hard and crunchy. I will cover next time.
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12 users found this review helpful

Scrumptious Salisbury Steak in Mushroom Gravy

Reviewed: Jan. 27, 2011
This was good but not great in my opinion. I followed the recipe exactly, except that I needed to add some more cracker crumbs to the meat. I felt it was a little bland, but my biggest problem was that the sauce got to thick and lumpy after sitting. Needed more liquid. Still, we enjoyed it. Not sure if I would make again.
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12 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

Mom's Chicken Cacciatore

Reviewed: Oct. 16, 2012
I only made a few changes. Used a pound of boneless chicken breast, pounded thin and then sliced, and only needed about 1/2 cup of flour. Doubled green pepper, onion and used 2 cans of diced tomatoes. The rest was pretty much like the reciped called for. Served over pasta with a sprinkle of parm cheese. It was delicous. Light and healthy tasting. The only thing I would do differently next time is season the chicken a bit more. Thanks for the great recipe!
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9 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

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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9 users found this review helpful

Six Can Chicken Tortilla Soup

Reviewed: Feb. 6, 2011
Delicious recipe. I did as some others and added a few more things. I actually tripled the recipe for a super bowl party, and in addition to the extra broth, added 3 cans of 98% free cream of chicken soup. One of the three cans of rotel was the cilantro and lime version. I added a can of chunk tomatoes and a can of tomato sauce mostly to make it the color I was looking for. Also added some taco seasoning and a few shots of hot sauce. I made homemade tortilla strips as well. Everyone loved it. Thanks for a simple and delicious recipe. Exactly what I was looking for. Better than the soup I get at my favorite Mexican restaurant.
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7 users found this review helpful

Betsy's Poppy Seed Chicken

Reviewed: Aug. 16, 2011
I've been making this recipe for's a family favorite. The only thing that I do different is use only cream of chicken soup. I'll have to try it with the combination of chicken and mushroom soups. In order to make it healthier, I only use 98% fat free soup, light sour cream, and I always serve it over rice mixed with broccoli or spinach.
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6 users found this review helpful

Asparagus Soup in Seconds

Reviewed: Jun. 22, 2011
I did not care for this at all. The taste of the canned asparagus is still with me, and there was a bunch of stringy, hard pieces. Sorry...but go for the fresh asparagus.
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6 users found this review helpful

Spinach and Bacon Chicken

Reviewed: Mar. 24, 2011
Loved it! Made some changes. I pounded the chicken breasts and sauted them whole. I also added seasoning to the flour. Garlic salt and pepper. Also seasoned the chicken with garlic salt. I used pre-cooked bacon in the microwave and then sauted the chicken in oil/butter. Took out the chicken, sauted fresh garlic, added the wine, spinach, then cream, and also added some parmesan cheese. I let it cook down and thicken, and I needed to add in more wine. Then added back the chicken, topped with bacon and tossed in 3/4 pound of cooked thin spaghetti. Tasted like something you would find at Olive Garden! Everyone loved it.
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6 users found this review helpful

Chicken-Fried Chops

Reviewed: Mar. 3, 2011
Wonderful. The pork was so fell apart. The only thing different was that I added some poultry seasoning. YUM!
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5 users found this review helpful

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