4Cosmo Recipe Reviews (Pg. 1) - Allrecipes.com (12660434)

cook's profile

4Cosmo

Reviews

Photos

Menus

 
View All Reviews Learn more

Manicotti II

Reviewed: Jan. 28, 2015
Disgusting, disgusting, disgusting. For this and every other recipe calling for ricotta cheese, do NOT ever use cottage cheese. Another mistake is par boiling the pasta. Why the headache? Stuff the shells right out of the package and lay them in a slightly watered spaghetti sauce then completely cover everything in regular sauce. Wrap in tin foil and the pasta will come out perfectly. Unwrap for last 10 minutes to allow cheese to brown. Bon Apetit! Chef Cosmo PS- Cook for 45 minutes before opening and sausage is not necessary. Otherwise you are making rolled lasagna.
Was this review helpful? [ YES ]
0 users found this review helpful

Manicotti

Reviewed: Jan. 28, 2015
I make my version every other week and as nwmom said, and I can't stress this enough, do NOT boil the pasta first. Why would you want the extra headache of stuffing wiggly pasta. Stuff it uncooked and lay it in a bed of slightly watered down sauce and then cover it all with regular sauce and top with parmesan cheese. Only other thing is try a pinch of nutmeg in the fillin and use fresh parsley. Bon Apetit! Chef Cosmo
Was this review helpful? [ YES ]
0 users found this review helpful

Tomatillo Salsa Verde

Reviewed: Jan. 19, 2015
Just want to point out one change. Why on earth would you boil it? As some pointed out it was watery. Cut your tomatillos, garlic, onions and pepper in half. Put in bowl and toss lightly with EVOO and then back for 15 minutes to caramelize. It will totally change the flavor. Then, process as usual. Enjoy.
Was this review helpful? [ YES ]
0 users found this review helpful

Slow Cooker Beef Stew I

Reviewed: Dec. 13, 2014
Pretty much standard and how I do it except for two things. One, you need to brown the meat. It will NOT make it dry but will actually help keep the juices inside and avoid any possible food borne illnesses. And secondly, I am guessing the author did not mean to write one STALK of celery. This is WAY too much. I am guessing he meant one RIB of celery. I use 2 or three. Bon Apetit! Chef Cosmo
Was this review helpful? [ YES ]
1 user found this review helpful

Chicken Marsala

Reviewed: Nov. 13, 2014
Pretty close to my classic preparation. What changes I would make are: 1-) Do not use cooking sherry. As always, NEVER cook with something you wouldn't drink by itself. You can always add more Marsala. 2-) After pan frying the chicken, take it out and let it rest in a warm place. Saute the mushrooms in the remaining oil, add the wine and some chicken stock and let reduce enhancing the flavors. When it has reduced, add the butter, return the chicken to the pan to bring to temperature. Bon Apetit, Chef Cosmo
Was this review helpful? [ YES ]
3 users found this review helpful

Wassail Punch II

Reviewed: Nov. 19, 2011
Much nicer hot drink than many ciders. Still, it left many feeling thirsty and needing water.... That's because of the unnecessary sugar. Recipe works better with just cider, fruit juice, sliced oranges with cloves in them and cinnamon sticks.
Was this review helpful? [ YES ]
2 users found this review helpful

Wassail Punch

Reviewed: Nov. 19, 2011
Tastes better w/o the lemon juice. Curious what happened to the cinnamon sticks in their recipes.
Was this review helpful? [ YES ]
2 users found this review helpful

Quick and Easy Green Chile Chicken Enchilada Casserole

Reviewed: Mar. 26, 2011
I gave it 2 stars because it didn't taste right as written and I thought had unnecessary steps. First, greasing the dish was not necessary...there's nothing to stick. The first layer is sauce. Secondly, baking the whole breasts adds too much time to your dish and is less flavorful. I dice up the chicken and saute it which is quicker and more of the chicken is exposed to your spices. A carne asada spice is preferred. And as the writer explained, I would pass on any charring and tearing, both unnecessary. Te charring would get lost in the dish and there is no need to tear. Just layer the bottom of the dish with tortillas. Then as directed, layer sauce, tortillas, chicken cheese, tortillas, sauce, etc...3 layers works best and then top with cheese. Finally, I would most definitely leave out layers of sour cream. That much dairy inside this dish is problematic. Dollops on top just before you serve seems to be a better choice. I also like to top with some chopped green onion and diced tomato. Also, I usually bake it about 30 minutes. Everything is pretty much cooked and just needs to be heated some. All this will taste better and save you about half the time. TY and Good Luck.
Was this review helpful? [ YES ]
56 users found this review helpful

 
ADVERTISEMENT
Go Pro!

In Season

Easter Ham, Lamb, and More
Easter Ham, Lamb, and More

Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.

Easter Desserts
Easter Desserts

Bunny cakes, lamb cakes, chocolate eggs, and carrot cakes to nibble on.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States