AngelaM Recipe Reviews (Pg. 1) - Allrecipes.com (1276727)

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AngelaM

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Bella's Rosemary Red Potatoes

Reviewed: May 7, 2002
Very good! My dad loves redskin potatoes and I have never known how to cook them until now. Thanks!
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2 users found this review helpful

Barbecue Ribs

Reviewed: May 19, 2002
This recipe is great. I used spiced rum and babyback ribs. It turned out wonderful! The sauce burns pretty quickly though, so becareful how much you put on at once. Although it was not quick, i still gave 5 stars in that category because that fact was known ahead of time.
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1 user found this review helpful

Green Beans with Bread Crumbs

Reviewed: May 19, 2002
This recipe was delicious! Quick and easy as well. I will definately be making this again!
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1 user found this review helpful

Potato Pouches

Reviewed: Jun. 18, 2002
My boyfriend and I loved this dish....very tasty. I like this recipe because it offers lots of options by changing vegetables and spices. The changes I made were rather simple....I added an entire sliced up zucchini an entire sliced up summer squash. Then I doubled the amount of spices and butter. Finally, there is no really no need to make individual pouches, just get a Reynold's Wrap Hot Bag and put it all in one. The only thing I would do differently next time is to cut the potatoes smaller so I could decrease the cooking time as the squash and zucchini cook quickly. I think next time I am going to throw some whole mushrooms in there as well and maybe some parmesan cheese. I can't wait!
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7 users found this review helpful

Grilled Teriyaki Tuna

Reviewed: Aug. 5, 2002
Sounds delicious, but at over 40 g of fat per serving, I will take everyone's word for it. I would have to be out of my mind to try this...there are ways to eat tuna that are much healthier!
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4 users found this review helpful

French Dip Sandwiches

Reviewed: Aug. 16, 2002
Fantastic! Served on hard french rolls toasted and spread with parmesan butter!
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2 users found this review helpful

Baker's Secret Pie Crust

Reviewed: Oct. 11, 2003
This recipe was really simple and worked great. I was actually trying to figure out what to do with the cake flour in my pantry anyhow (I bought too much for a recipe and that was the only recipe that I had that called for cake flour until now.) I doubled the recipe and made a wonderful apple pie with it. Note:After added the maximum amount of water, it will seem a little dry still and hard to hold together. This is O.K. Just mold it into a ball, wrap in saran and put in the fridge for 20 minutes. When I started rolling mine it basically fell apart and kept on breaking into little pies. Just keep rolling these pieces. They will come together. I rolled mine on wax paper for easier transfer to the pie plate. I put a little flour on my rolling pin when needed, but otherwise didn't add any extra flour. Great recipe! Great flavor! Only my 2nd attempt making crust and came out perfect. I will keep this recipe in my folders! I went back and made this recipe a second time and the dough came out really moist. Not dry at all like the first time. I have made 2 more pies since then and the dough always turns out moist. I think the first time when I doubled it I added too much flour or not enough butter/shortening, but this time it came out even better! So this recipe deserves 6 stars because it came out great even when I apparently messed it up! :)
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8 users found this review helpful

Buffalo Chicken Rolls

Reviewed: May 15, 2003
Awesome, awesome, awesome! Chicken came out moist and full of flavor. I let mine marinate in the fridge and hour and a half or so while I ran errands. The mixture solidified a little, but it was still good. Not to spicy at all. Used sliced prolone instead of shredded because its easier to roll. Only used about 1 1/2 slices per breast, next time I will double. Served with blue cheese. This will now become a regular on my dinner menu. I am also on a low-carb diet and I am going to take the other reviewers suggestion of putting this chicken on salad. I cannot say enough how much I enjoyed these and they were so simple. 2 forks up!!
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16 users found this review helpful

Baked Pork Chops I

Reviewed: Dec. 1, 2002
Very good. I used 4 pork chops with the bone in and doubled the sauce. I was a little skeptical of the coating after reading the reviews, so I used coating on two of the pork chops and the other two I just seasoned and floured them. Both turned out really well. The sauce seemed a little rich to me (my boyfriend LOVED it). I think maybe adding a little water to it may help next time. Overall, great recipe!
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4 users found this review helpful

Mediterranean Chicken Salad

Reviewed: May 9, 2003
Sounds delicious. Where do I get a recipe for the salad dressing, or what brand do you use? I have never seen this. Thanks!
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53 users found this review helpful

B.L.T. Salad with Basil Mayo Dressing

Reviewed: Jul. 20, 2003
This recipe is awesome! I am on a low-carb diet so I didn't add the croutons. Although I will say that if I ever do add croutons, I will probably just buy some instead of making them myself. We added a little more bacon and cucumber slices that were quartered. At first it didn't look like enough dressing, but it was the perfect amount. I will probably make this recipe once a week.
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3 users found this review helpful

BBQ Chicken Salad

Reviewed: May 22, 2002
This was is awesome stuff! I mixed all ingredients together, added hard boiled eggs, monterry jack cheese, and romaine lettuce, and then used the mayo/bbq (I used Bob Evans Wildfire BBQ sauce) mixutre as a salad dressing. To make matters simpler, instead of cooking the chicken and cutting up I used Louis Rich grilled chicken strips. YUMMY!
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38 users found this review helpful

Honey Lime Mesquite Chicken

Reviewed: Jun. 18, 2002
Excellent! Used boneless skinless chicken breasts and only marinated for a half hour. Very moist and great taste!
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8 users found this review helpful

Herbed Cream Cheese Omelet

Reviewed: Aug. 22, 2002
This omelet was FANTASTIC! I too am on a carb-limiting diet, so this fits in perfectly. The only change I made was too use dried chives instead of cilantro. I have never made an omlet before but this was soo easy and took less than 10 min. from start to finish!
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23 users found this review helpful

Chili-Lime Chicken Kabobs

Reviewed: Apr. 27, 2003
This recipe was very good! Buy the thickest chicken breasts you can buy to make it easier to cube them. Didn't change a thing in the recipe, just added some meat tenderizer to the marinade and marinated about an hour. Used extra marinade to brush on chicken kabobs before cooking. Very good!
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2 users found this review helpful

Carrot Cake

Reviewed: Feb. 14, 2003
Oh, how I wish there was an option of 10 stars! This recipe is awesome! It is extremely easy as well. I made one late the other night and the next day while I was at work my mom had the first piece. She called me up and said, "Angela, don't ever make this again!...I can't stop eating it. This is the best carrot cake I've ever had.". And believe me, if anybody knows carrot cake, its my mom, its her favorite. Then, I made another for work, and one guy just raved about it. I can't tell you how many compliments this cake gets. And its sooo easy. The batter is ready in 10 minutes (15 if you grate the carrots by hand). Cooking time was right on. It even came out well in one of those cheap alluminun pans you get for like $1.50 at the grocery store. The only thing I changed was I used a 20 ounce can of pineapple in its own juice(although I didn't realize until after the fact, it came out so well, I will continue to use this size). Also, the frosting was delicious, but I used one batch of frosting for both cakes, so if you only make one, start with half the recipe for frosting.
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165 users found this review helpful

Three-Berry Lemon Trifle

Reviewed: May 9, 2007
I made this for my mom's bunco club and they went nuts for it. I used the juice of one lemon and the zest of one lemon instead of measuring. If you are worried about the lemon flavor you could probably either use plain yogurt or use half as much lemon juice, but we thought it was great as it was. I made this about 12 hours before I wanted to serve it, would be fine overnight.
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24 users found this review helpful

Cream Cheese Flan

Reviewed: Mar. 11, 2002
I won't say this recipe is quick because flan takes patience, but it is definately worth the wait. This appears to be the same recipe which my aunt once gave to me (she is Mexican), so it was fairly easy for me. Two things I do differently are I cook it all in one 10-inch glass pie pan, and after the sugar is carmelized, I add just a touch of Kahluha to it....its the best!
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14 users found this review helpful

Cabbage Rolls II

Reviewed: Jun. 11, 2002
My boyfriend loved this recipe. It was WAY to much pepper for my taste...I reduced the amount to 1/4 instead of 1 1/4. Also, I quadrupled the sauce. Very good.
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76 users found this review helpful

Lemon-Garlic Shrimp Kebabs

Reviewed: Aug. 3, 2002
Very good! I doubled the marinade and used made kabobs of mushrooms, red onion, and bell pepper. Two suggestions....a tad less pepper, maybe only 1 1/2 tsp....it was very peppery. Also, if you marinate veggies, I wouldn't marinate mushrooms too long....mine absorbed the marinade like a sponge and were very lemony although the other veggies were not. Will be making this often!
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11 users found this review helpful

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