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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144 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

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

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

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

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

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

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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34 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

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

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

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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