BMSTPAFL Recipe Reviews (Pg. 1) - (12681565)

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Slow Cooker Marmalade Curry Chicken

Reviewed: Nov. 3, 2011
I was a little put off by the negative reviews, but I tried this recipe anyway. The result? I loved it, and it is the first time after a year of using recipes from this site that I have been motivated to leave a review. I always get annoyed at people who review a recipe and talk about the changes they made to it, but I did make some changes to conform with my tastes and what I had on hand. Instead of the boneless skinless chicken breasts, I used 2 large chicken breasts with bone and skin (about 2 lbs.). I also used a 15.5 oz. jar of marmalade (Publix low sugar, no artificial sweetener), a little bit less than a cup of stock, 1 Tbsp of curry powder, 1/2 tsp of cayenne, and no ginger. I cut 3 Yukon gold potatoes into eights and put those in the bottom of the slow cooker. Then I cut the breasts into thirds, rubbed them with salt and pepper, and put those in. I poured the other ingredients on top and then added a sliced large yellow onion and a chopped red pepper. I let it cook on low for 7 hours. The chicken was delicious but slightly dry; 6 hours would have probably been better. The skin and bones came right off. The sauce had a wonderful flavor. In fact, I refrigerated the liquid, skimmed off the fat, and will use it to make rice. The most pleasant surprise was the flavor the onions and potatoes had. The onions were sweet/savory, and the potatoes were like the perfect marriage between a potato and sweet potato. I love this recipe. It's a definite keeper for me!
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19 users found this review helpful

Marie's Easy Slow Cooker Pot Roast

Reviewed: Aug. 6, 2012
This was incredibly delicious. I used a 3-pound chuck roast (which was fatter than I expected) and browned it on all sides. After I put the roast in the slow cooker, I looked at the bits in the pan and decided to deglaze it with a little (maybe 3-4 Tbsp) balsamic vinegar. Next I poked 4 peeled and smashed garlic cloves in the roast and poured the thickened balsamic on it. Then I put a large sliced white onion on top and sprinkled the onion soup mix over that. Finally, I poured the water over everything and put it in the fridge. Around midnight, I took it out of the fridge and put it in the cooker on low. When I woke up at 7, I added 3/4 pound of baby carrots and another large white onion (sliced). After about another hour, I noticed the roast was falling apart, so I took it out and covered it with foil while everything else cooked another 2 hours. Then I drained off the liquid and let it separate (because my roast was so fatty). I skimmed off as much of the fat and put the roast, carrots, and onions back in the pot, followed by the skimmed liquid and left it on warm until it was ready to serve. The roast was fork tender and full of flavor. I served it with rice, carrots, and onions. I look forward to eating the leftovers. I will make this again! Thanks for sharing, Marie.
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8 users found this review helpful

Asian Coleslaw

Reviewed: Oct. 22, 2013
I thought this was a really good recipe. After I made it the first time, I made it again with some modifications. First, I was kind of shocked that thinly slicing a medium head of cabbage yielded more than 9 cups of cabbage! Second, I agree with one of the other reviewers who said that the recipe as written yields too much dressing. The dressing is really good, but you can cut the amounts in the dressing by half (but don't skimp on the garlic and ginger!), and you'll have plenty! As for the modifications, I substituted lime juice for half the vinegar and sesame oil for half the vegetable oil the second time I made this, and I thought it improved the flavor tremendously. Second, I mixed the dressing with the cabbage and other veggies so that the flavors could blend. In fact, I thought it got better the next day. Mixing the leftover portions with some rotisserie chicken breast makes a great Asian Chicken Salad!
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4 users found this review helpful

Chili Mac

Reviewed: Jan. 24, 2015
I had some leftover homemade turkey chili, and I was looking for an easy Chili Mac recipe with high ratings. This one seemed like exactly what I was looking for, and it was. I had about 3 cups of leftover chili, so I used it along with half the amounts of macaroni and cheese called for in the recipe. I followed step 2 exactly, spooning half of the mixture in the dish and topping with half the cheese, and then adding the rest of the mixture. I baked it for 30 minutes covered and then added the remaining cheese and baked 5 more minutes. For a smaller batch, I probably should have put it in a smaller pan, such as a loaf pan. However, it was fine as prepared. I would echo the comments of a couple of reviewers that it could have used a little more cheese. That's a personal preference, though. I imagine that it would even be delicious with your favorite canned chili if you were pressed for time.
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2 users found this review helpful

Sopapilla Cheesecake Pie

Reviewed: Jul. 26, 2013
I loved this recipe, and I don't understand the negative reviews. I don't have what I would consider a sweet tooth, but I didn't find it too sweet or sugary in any way. Maybe some of the contributors didn't bake it enough? I did think the portions called for in the recipe were a little large, considering the ingredients. I also thought the recipe made too much, so I cut it in half. I used a 9" x 9" Pyrex dish that I had lightly buttered and pressed half the dough triangles into it. Then I spread the cream cheese mixture over that and placed the other dough triangles (that I had pressed into a square on a cutting board) on top. For the topping, I used brown sugar instead of white. I baked it for 35 minutes, and I think another 3-5 minutes would have made it even better. I drizzled the honey on top immediately after I took it out of the oven and let it cool for 30 minutes. I cut it into 9 pieces, and enjoyed a piece. It's all I can do not to eat another piece right now. This recipe is definitely a winner!
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1 user found this review helpful

Red Cabbage Salad II

Reviewed: Feb. 19, 2015
After a trip to Europe where I ate a lot of red cabbage, I searched for red cabbage recipes and found this one. I've made this recipe twice and followed the recipe as written both times for the most part--didn't have any onion powder but didn't miss it. Like one of the reviewers said, the longer it sits, the better it gets! Also, if you aren't going to eat all of it at once, I think it's a good idea to reserve the liquid after you drain it and let the cabbage that's leftover sit in it until you're ready to serve it again. Thanks so much for a recipe that was exactly what I was looking for!
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0 users found this review helpful

Slow Cooker Chicken Taco Soup

Reviewed: Feb. 10, 2012
This is an outstanding alternative to chicken chili! I made it on Super Bowl Sunday, and I only made one deviation from the recipe: I used a can of tomato paste instead of tomato sauce. Also, I took Patti's advice and used the combination of spices she suggested for the taco seasoning. I am using that combo instead of packaged taco seasoning from now on. The great thing about this recipe is that it's even better as leftovers. I'll be making this again!
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0 users found this review helpful

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