79SHALE97 Recipe Reviews (Pg. 1) - Allrecipes.com (1279714)

Seven Layer Taco Dip

Reviewed: Jan. 18, 2012

I use a low sodium taco seasoning mix and add it to the cream cheese/sour cream instead of the beans. I also buy vegetarian refried beans. Omit the green bell pepper and black olives...since I can't digest the bell pepper and neither my husband or I like olives. Use a 5x7 pyrex dish. Turns out great and I come home with a clean dish every time!!

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4 users found this review helpful

Easy Chicken Enchilada Crescent Bake

Reviewed: Jan. 9, 2012

These were okay. But not a second request kinda meal..to quote my husband. I try to have no expectations going into recipes, that way I will not be disappointed. I had tried the chicken (used a store bought/baked chicken) with (used green sauce instead as we prefer it over red) sauce prior to rolling and I'm glad I did. Very underseasoned. So I added the following - Ancho chili powder, red pepper flakes, sour cream, cumin, and regular chili powder. Despite everything I added, they still seemed underseasoned and the Crescent Roll wrap gave it a weird texture (somewhat like a tamale, but not as good). Not a keeper. 0 stars for flavor and 3 stars for ease to make. Star Average - 2

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4 users found this review helpful

Canfield Cottage Pie

Reviewed: Sep. 15, 2011

Hubby LOVES IT!!

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1 user found this review helpful

Artichoke & Spinach Dip Restaurant Style

Reviewed: Sep. 13, 2011

Changes I made - which were very few. I did not bake this. I instead put it in my crockpot. Used Bertolli alfredo pasta sauce. Used a generic brand of frozen chopped spinach. Dont use marinated artichokes. Drained and rinsed the artichokes very well (chopping them with a slap/chop type thing). Used the Costco/Kirkland minced garlic, about 2 TBS. Used a generic 2cup package cheese blend, mozzerella/parmesan. Used the whole 8oz package of cream cheese. I mixed everything together the night before in the crock and let it sit in the fridge until this morning. High for 1hr, switching down to low for another 3hrs. Giving it a good stir every 30 minutes or so. Brought it in for a surprise baby shower and everyone raved about it! And I'm going home with a clean crockpot! :)

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4 users found this review helpful

Pineapple Upside-Down Cake VII

Reviewed: Jul. 3, 2011

I had made yesterday to take to the family 4th of July bbq/pool party. Its summery, right?! I didn't feel like pulling out the cast iron skillet and made them in 2 9" round tins. Worked like a charm! I ended up using the Dunkin Heinz Butter cake mix and it turned out wonderful. The few tweaks made - 9" round cake tins, rubbed with a little butter. Layered as follows: brown sugar, pineapple rings, cherry in each pineapple ring, 1/8 - 1/4 cup coconut flakes (divided between the 2 tins). I was planning on using the pineapple juice in place of the water for the cake mix, but I spaced on it. I did add a few tablespoons to the mix afterwards anyway. I think it helped the cake turn out extra moist, but not soggy. Plus, it gave it that extra punch of pineapple flavor. Baked per the cake mix directions, adding about 5-10 extra minutes on the cook time. When done baking, I let it cool for a few minutes and then turned it out onto a clear glass serving platter. Looked perfect and tasted fantastic!! I'll be making another set this weekend for another pool party bbq! :)

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3 users found this review helpful

Sweet Grilled Corn

Reviewed: Jun. 27, 2011

My DH's best friend introduced us to this corn recipe years ago. LOVE IT!!!! When I make it though, I leave out the Macademia Oil. You don't need it. :)

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2 users found this review helpful

Sauteed Apples

Reviewed: Apr. 26, 2011

Made these for Easter to go with the Ham. Changed it to serve 30 instead of 8. Used Granny Smith apples. Very Tasty. The family went back for seconds and thirds, eating these instead of the dessert that was brought!

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5 users found this review helpful

Quinoa and Black Beans

Reviewed: Apr. 15, 2011

So I goofed and cooked the quinoa in water instead of broth. No Harm...No Foul though! Everyone enjoyed it. My modifications (what I had on hand) - 1 cup chopped green onion, 2 TBS of minced garlic, 1 C quinoa, 2 cups water, cumin, cayenne pepper, salt, pepper, 1 can corn, 1 can of black beans (2 would have been too much), 2/3 cup chopped tomato, and lemon and lime juice. :)

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4 users found this review helpful

Dump Cake I

Reviewed: Aug. 18, 2010

I made this last night for the first time (to take on a camping trip we're leaving for. I didnt have enough time to find the materials I needed to build an oven for the fire, and didnt think those toss-away metal tart cups would withstand the hot coals) and was a little skeptical after putting it into the Toaster Oven. How tart would it be? How would the cake/crumb turn out? I'll tell you...Not too shabby!! We had to sneak a taste before we leave! I added an additional can of Cherry pie filling (I used the lite version..and for some reason while I was at the store, I thought it called for 2 cans, not 1. Glad I added the 2nd can though!!) and mixed it together with the pineapple. Topped with the cake mix and chopped hazelnuts (grabbed the wrong item at the store. DOH!). Used 1/2 a stick of butter (1/4 cup), unmelted and cut into chunks. Since I was using Convection, I turned down the temp to 325. Let it bake for 40 minutes. Turned out wonderful!! Topped with some ice cream, beautiful! :)

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7 users found this review helpful

Quinoa Tabbouleh

Reviewed: Jun. 19, 2010

Since I deviated from the recipe, I can only give it 3 stars. I tried a similar recipe a friend had made a few weeks ago. LOVE IT! I got the recipe and between this recipe and her's, I came up with something awesome! A squeeze of lime juice makes the dish POP! :)

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1 user found this review helpful

Perfect Baked Potato

Reviewed: May 11, 2010

FANTASTIC!! I made these last night for the Fiance and I to go along with our NY Strip Steak and haricot verts. This was the first time he ate the entire potato (usually I "bake" them in the microwave)! Scrubbed the skins first then rubbed olive oil and kosher salt on them. 350 oven for about 1 hour results in a perfect baked potato; crisp golden skin on the outside and nice and fluffy on the inside! I topped with butter, shredded cheese, crumbled bacon, sour cream, and fresh cracked pepper! YUM!

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4 users found this review helpful

Brown Sugar Meatloaf

Reviewed: May 3, 2010

I've got this baking as I type...This is my first attempt at making meatloaf EVER, due to my dislike from having it when i was younger. But i figured, why not try something "new" seeing as we had ground beef to use tonight. Since it was just the two of us, I halved the recipe. Reading the reviews and following suit, I added the brown sugar/ketchup on top instead of on bottom. For the meat - 1lb ground beef, 1 egg, no milk, kosher salt, fresh cracked pepper, 8 smashed saltines, Onion Soup Mix, Worcestershire, liquid smoke, about 2tbs of bbq sauce, tabasco chipotle, ancho chili powder, and about 2 1/2tbs of garlic. Mix well! I lined a loaf pan with foil and put 2 slices of bread at the bottom to soak up the grease..(thanks to the reviewer who saw that tip on Food Network!) It works like a charm! Top with Brown Sugar, Ketchup, a few shakes of the chipotle tobasco, and some more bbq sauce. Smear over the top. Baking at 350 for 50minutes. **Update with star rating** Well, it had TONS of flavor, but was a little on the dry side. I kinda had a feeling that 50 mins would be too long for my 1lb meatloaf. I'm going to have to adjust the cooking time and possibly add a touch of the milk, but the Fiance says the recipe is a keeper!

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1 user found this review helpful

Awesome and Easy Creamy Corn Casserole

Reviewed: Apr. 1, 2010

Well I just did a test run of this recipe this evening as I plan on taking it to a family Easter gathering Sunday. Followed the ingredients listed, but felt it needed something else. So I decided to add a can of diced green chilies and some cheese to the batter. Smells awesome!! Letting it cool down a bit before serving. ***Update with Star Rating*** The tasting results are in - it was "ehhhh"...nothing to write home about. Very heavy. Definitely needed A LOT of spice (more than what I added when I deviated from the recipe a tad) as opposed to none as the recipe is written. As my fiance said...it was a one note dish, very monotonous (corn corn corn corn and a little hint of cheese). I can only imagine what would have been like without the cheese and green chili addition. Probably wont make this again, unless I'm in a corn pudding kinda mood.

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9 users found this review helpful

Spicy Rapid Roast Chicken

Reviewed: Mar. 7, 2010

I had a 4.5# chicken that needed to be used today. And due to us having wedding appointments this afternoon, we got home a little while ago. Since I did not want us eating at 9pm, i figured I'd try this recipe! I oiled the bird and added a few extra dry ingredients to the rub - (amounts not approximate) fresh cracked pepper, kosher salt, garlic powder, cumin, oregano, paprika, cayenne pepper, and ancho chile powder. I made enough to rub both the top and bottom as well as under the skin of the bird. Put it breast side down in a covered roasting pan. Thanks to the suggestion of the top reviewer for this recipe, I cranked my oven up to 500°F and am letting it roast for 20 minutes. I turned it down to 475°F and let it roast for another 20 minutes. Then I took it out of the oven and flipped it breast side up and returned it to the oven uncovered. I turned it down to 425°F and let it roast for the last 20 minutes. When it temped at about 165°F in the thickest part of the thigh, I pulled it from the oven and let it rest for 15 minutes. Bird was nice and juicy!! Made a pan sauce from the drippings and served with mashed and green beans. Fiance enjoyed every bite. Cooking Tip - USDA recommends a safe min cooking temp is 165°F. Cooking to 180°F will just result in a dry bird. COOKING WITH SCIENCE ROCKS! :)

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8 users found this review helpful

Chipotle Crusted Pork Tenderloin

Reviewed: Dec. 2, 2009

We had a 3# tenderloin that needed to be used tonight. Decided on this recipe because we LOVE using chipotle peppers/seasoning in our cooking. Used all of the seasonings the recipe called for and then some (added Ancho Chili Powder and a few splashes of Chipotle Tabasco on each side), and let marinate for about 15 minutes. (side note...for next time, we'll let this marinate overnight) For the cooking, we opted to not use the grill tonight. Instead got out the cast iron skillet and seared on Med-High for about 4-5 minutes on each side. Then put the skillet into a 400 degree oven 25 minutes. Temp pork at 140 degrees. Removed from cast iron and let rest for 10 minutes. Carryover heat will finish it off. To make a pan sauce...reheat and deglaze with 1/2 cup of your favorite red wine (water will do, but wine is better!). (the measurements for pan sauce are NOT approximate) If you want a thicker sauce, make a slurry with 1tbs of wine and 1tbs of flour. Add to your deglazed pan. To that, add 1 1/2 tsp cumin, 2 tsp onion powder, 1tb fresh cracked black pepper, 2 tsp of salt, and a couple dashes of Chipotle Tabasco. Serve over sliced pork and enjoy!! We sure are!! :)

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23 users found this review helpful

Puerto Rican Steamed Rice

Reviewed: May 17, 2009

Added fresh cracked sea salt, oil, fresh cracked pepper, cumin, and chili powder to water before boiling. Let boil then added 2 cups of rice. Turned out great when combined with Carne Guisada and Habichuelas Guisadas

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1 user found this review helpful

Habichuelas Guisadas

Reviewed: May 17, 2009

Im making these last minute to go with my carne guisada (recipe carne guisada III). Since it was last minute, I made a few small changes. Omitted the oil, used 2 cans of kidney beans, chili powder, cumin, and fresh cracked sea salt and pepper. I plan on serving both the carne cuisada and this dish over rice.

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Carne Guisada III

Reviewed: May 17, 2009

A pot of this is simmering as I type. While living in NYC back in 2000, I had this dish for the first time and instantly fell in love. After moving back to AZ I couldnt for the life of me remember the name of it, but I did remember it was a Latin stew. As always, I rearranged the recipe to fit what types of ingredients I have on hand. Didnt have the sofrito sauce or the adobo and sazon seasonings. Since these are extremely high in sodium, I figured no harm/no foul. For the seasonings..I added minced garlic, ground cumin, garlic powder, onion powder, dried oregano, mrs dash, and fresh cracked sea salt and pepper. For the tomato base...2 cans of tomato sauce, 1 can tomato paste, 1 can diced green chile peppers, and 1 can rotel tomatoes. I added my seasoning mixture to this tomato base and let it simmer in a large pot for 10 minutes. In saute pan, I browned 2 lbs of stew meat seasoned with flour, mrs dash, cumin, and chili powder. I added the meat to the tomato mixture and I'm gonna let it simmer for about a few hours and the last hour add some cubed red potato and some sliced carrots..cooking until the potatoes are tender. Serving with Habichuelas Guisadas and rice. I will update with the taste results once dinner is served! Update - Turned out fantastic!! The fam gobbled it up! :)

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6 users found this review helpful

Army SOS Creamed Ground Beef

Reviewed: May 17, 2009

Made this the other night for the family. From the second helpings they had, I'd say it turned out pretty good. I did add/omit a few ingredients to the recipe to pep up the meat. 2 cloves of minced garlic. 1/3 onion (diced). Omitted the bouillon since I didn't have it. Added garlic powder, onion powder, mrs. dash, and lots of fresh cracked pepper. I served over bowtie pasta.

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6 users found this review helpful

Terry's Texas Pinto Beans

Reviewed: Feb. 21, 2009

I am making a huge pot of beans for a family bbq today as I type this review out. Two things this recipe fails to mention is...1 - make sure your beans are not outdated (yes beans do go stale). And 2 - beans need to be soaked (overnight preferably and depending on the bean) in order to rehydrate them. With both of those said, the older the bean, the longer it takes to cook, that is if it will cook up at all (regardless of soaking). And with soaking, not only does the bean rehydrate (resulting in a shorter cooking time..the 2hours as the recipe suggests for 1 lb of beans), but you also properly clean the beans of any debris and remove the indigestible complex sugars from the outer coating of the beans. End result - shorter cooking time and hardly any flatulence from the family (which I'm thankful for). As always, I usually modify a recipe depending on what ingredients it calls for and what I have on hand. I didn't have any pinto beans, so I am using 2 - 1 lb bags of Great Northern beans. I added 1 can of reduced sodium vegetable stock and 1 can of reduced sodium chicken stock. 2 cans of diced green chili. 1 can of rotel tomatoes/green chili. 1 whole onion (diced). 1 tbs of diced garlic. About 1.5 tsp of Mrs Dash. A pinch of salt. A few turns of the pepper grinder. And about 1 tsp of chili powder. Add water to cover. Check every so often for water evaporation. Add extra water as needed. Family loved these beans!!

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18 users found this review helpful