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

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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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6 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

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

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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31 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

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

Chicken-Fried Chops

Reviewed: Mar. 3, 2011
Wonderful. The pork was so tender...it fell apart. The only thing different was that I added some poultry seasoning. YUM!
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5 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

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

Slow Cooker Italian Beef for Sandwiches

Reviewed: Apr. 29, 2011
Delicious. Used a 3 lb chuck roast, two packets of seasoning, and beef broth instead of water. Cooked for 8 hours on low, and it wasn't tender, so I cut it in smaller pieces and put it on high for 2 additional hours. Fell apart. Served on toasted crusty rolls with melted sharp provolone, long hots and roasted red peppers. Awesome!
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3 users found this review helpful

Betsy's Poppy Seed Chicken

Reviewed: Aug. 16, 2011
I've been making this recipe for years...it'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

Shrimp Lemon Pepper Linguini

Reviewed: Sep. 27, 2011
This was very good. I made a low fat version, deleting the butter. I would probably give it 4 stars the way I made it, but considering how much richer it would have tasted with the butter, I'm giving it 5 stars. Still, it was worth it to me to save on the fat and calories. I also added some spinach which was delicious. The dish had a very fresh flavor and my entire family enjoyed it. I doubled the sauce and used an entire box of pasta.
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3 users found this review helpful

Shrimp Scampi Bake

Reviewed: Nov. 3, 2011
This was really delicious! Prepared almost exactly as written except that I only used 1/4 c butter and 1/4 c margarine to cut the fat. And I added about a 1/2 cup of wine to make up the difference so that there would be enough sauce for my linguni. Baked for about 10 minutes, served over pasta. Also added some garlic salt. Really, really good. Restaurant quality. And you can add some other spices if desired...some basil, red pepper flakes, cajun seasoning...but we enjoyed it as is. And very easy and quick!!
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3 users found this review helpful

Amazing Spinach Artichoke Casserole

Reviewed: Nov. 12, 2011
Just a few notes...I always use light cream cheese, light sour cream, margarine instead of butter, and light mayo....which will greatly reduce the fat but not the flavor. Yes, it's on the decadent side, but it's well worth it for special occasions. Enjoy!
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90 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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36 users found this review helpful

Chicken a la King I

Reviewed: Jan. 22, 2012
I can't believe I've never had Chicken a la King before, but this was my first time. My family really enjoyed this dish! Made it almost exactly as written except that I didn't have a green pepper, so I used green peas, instead. Also added a sliced onion and some fresh garlic with the mushrooms. I spilled my reserved mushroom liquid, so I added a second can. Served over rice. Delicious comfort food.
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2 users found this review helpful

Pasta With White Clam Sauce

Reviewed: Jul. 14, 2011
Yum! The only changes were that I added a little half and half, some fresh parsley and garlic salt. Delicious and easy!
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5 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

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

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