Aspiring Chef Rita Recipe Reviews (Pg. 9) - Allrecipes.com (1286846)

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Spinach-Pork Stuffed Shells

Reviewed: Oct. 2, 2007
A Keeper and so easy to make. I too used sweet sausage. I wanted to use some ricotta but didn't have any so I just add a small bit of sour cream to it. I stuffed the shells a day ahead of time and put them in the baking dish with the sauce at the bottom. Right before serving I just added the sauce to the top. I did add some shredded mozzarella during the last 10 minutes of cooking. Now that I know that we really like this recipe I will make a lot more the next time and freeze some. Update: I increased this for 8 - DO NOT use 4 eggs - 1 is sufficient-I may look for another recipe that starts with serving 6 or more-this one is not accurate for increasing ingredients.
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5 users found this review helpful

Awesome Green Beans

Reviewed: Sep. 29, 2007
Very simply - won't make this again - I had sausage and green beans that I needed to cook up before they went bad - I chose this based on that - no one cared for this dish.
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3 users found this review helpful

Alaska Salmon Bake with Pecan Crunch Coating

Reviewed: Sep. 29, 2007
I detest salmon but my guy was given some as a gift (he likes it). I used this recipe because of the rating - I followed it exactly and those that ate it loved it. It didn't pass my lips but wanted to let others know that this apparently is a great way to cook salmon. Thanks submitter.
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0 users found this review helpful

German-Style Green Beans

Reviewed: Sep. 27, 2007
These beans are a family tradition at the holidays although I make them all the time since everyone loves them. My mother was born in 1918 and she learned to cook these from her German mother-in-law. So this goes back to the 1800's! The only difference in making ours is that we add 1 tbls. of vinegar (or more depending on your liking) to the onions whent they are cooking. I like to use extra black pepper on mine but that is only a preference. I don't remember anyone not liking these beans.
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6 users found this review helpful

Chicken and Artichoke Minestrone

Reviewed: Sep. 26, 2007
Delicious and I like the heat that the red pepper flakes adds. I didn't change anything and wouldn't in the future. It makes a ton of soup but it should freeze well.
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1 user found this review helpful

Roasted Vidalia Onions

Reviewed: Sep. 25, 2007
Delicious and so simple to prepare. Fall is here so I will be making this again with the roasts!!!
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0 users found this review helpful

Corrigan's Minestrone

Reviewed: Sep. 11, 2007
Taste is 5 star but am giving this 3 Stars because of the misinformation when it comes to the ingredient amounts. I made this as directed except for using just 1 cup of elbow macaroni. Makes a lot so I sent some to neighbors. When I took mine out to serve the next day I couldn't believe it. There was NO broth left. The macaroni had absorbed it ALL and I didn't even use the full amount of macaroni. I called my neighbors and they said they enjoyed the STEW - too late to send them over a can or two more of broth to add to it. This soup needs a minimum of 24oz. more of liquid - I would use vegetable broth.
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243 users found this review helpful

Armenian Shish Kabob

Reviewed: Sep. 7, 2007
I was using beef so we liked this recipe very much. Normally when we cook lamb we use greek marinades which have a heavy flavor of lemon and seasonings. This was lighter and did not overpower the beef. I did not follow the instructions on how to cook the kabobs though - did it my usual way. Thanks submitter.
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6 users found this review helpful

Cheesy Horseradish Omelet

Reviewed: Sep. 6, 2007
Love horseradish - but this didn't do it for us.
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1 user found this review helpful

Asparagus with Blue Cheese Sauce

Reviewed: Sep. 4, 2007
I was serving steak and had some leftover roasted asparagus. I doubled the recipe and quickly made this sauce in the microwave using the dish I served it in. I also used regular milk. Passed it around and some used it on the veggies, steak and/or baked potato. You can make it in minutes.
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2 users found this review helpful

Rachel's Tomato Basil Soup

Reviewed: Sep. 4, 2007
5 Plus for its simplicity to make and for the taste! You MUST use fresh basil. I did end up using a little more basil than called for. Thanks submitter!
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0 users found this review helpful

Chilled Peach Soup

Reviewed: Aug. 29, 2007
This is definitely peach season in New Jersey and couldn't pass them up in the Farmer's Market - peaches are my guys downfall!!! Tried this and it was delicious - the schnapps and wine definitely kicked it up a notch. I think we got a slight buzz off the soup! For newbie cooks - you definitely have to peel the peaches. Very simple - boil a large pot of water - drop in the peaches for a minute or two. Immediately put them in ice water for a few minutes. The skin comes RIGHT off. It is quick. Thanks submitter - I brought this soup to the office for lunch-I know it is going to make me smile!!!
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24 users found this review helpful

Not Your Kids' Root Beer Float

Reviewed: Aug. 27, 2007
This was good but while we were WAITING for the stuff to freeze a friend made something similar - used 4 oz of root beer schnapps, 4 oz vanilla vodka; 2 cups of vanilla ice cream, 5 cups of ice and blended until smooth. A wonderful root beer smoothie for adults. This served 3 (in large glasses!).
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21 users found this review helpful

Dad's Down Home Cornbread and Jalapeno Meatloaf

Reviewed: Aug. 27, 2007
Obviously this is not a traditional meat loaf. I thought it would be spicy but it wasn't. It makes a lot so there were leftovers. No one is asking for the leftovers so I won't be making this again. Update: I was going to throw out the leftovers last night but then decided to slice it and fry the meatloaf and put it on the table with the rest of the meal. IT WAS A HIT! I had to remind them that it was the same meatloaf that they weren't thrilled with the other night - they loved it fried. So I will be making this again - they said it was the best. Will change my rating to 5 stars.
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3 users found this review helpful

Asian Beef Skewers

Reviewed: Aug. 26, 2007
Prepared exactly as recipe called for and I wouldn't change a thing. Key to this dish is sharp knife to slice meat. Cooked this in the broiler for 3 min. each side. You can send hubby out to pick up your favorite chinese soup, fried rice, egg rolls, etc. It was just 4 of us and we only wanted to nosh so we had egg rolls, fried rice and the skewers and the sauce from the pan was outrageous over the rice. Will definitely make this again.
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1 user found this review helpful

Italian Sausage Soup II

Reviewed: Aug. 20, 2007
Had to use up sausage in the fridge - had all the ingredients on hand for this except for carrots. Very quick/easy to make and delicious! Thanks submitter.
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1 user found this review helpful

Alfredo Potatoes

Reviewed: Aug. 16, 2007
Followed recipe exactly. I doubled the recipe so I would have some to freeze if we liked it - well we loved it and I'm not freezing them since we want it again tonite. For those of you who haven't made stuffed potatoes of any kind - these do freeze very well.
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7 users found this review helpful

BACARDI® Mixers Strawberries and Cream

Reviewed: Aug. 14, 2007
The first reviewer was correct - you cannot drink this with a straw and it is NOT creamy. Had I seen that comment I would not have made this. Here I was left with a pitcher of something that was more like a dessert than a cocktail. I ended up pouring it into a pitcher and put it in the fridge to melt down and made pina coladas. I forgot it was in the fridge - I saw the whole pitcher of it in the fridge this morning - it's definitely melted down!!!! Maybe I will play with it tonite to try and salvage it (hate wasting that good Rum). Won't make this again - too many recipes out there to experiment with!
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Dash's Donair

Reviewed: Aug. 13, 2007
We loved this. Had no idea what Donair was. There was only one other Donair recipe on this site so I did some research on the internet to compare recipes. The Greeks, Turks & Lebanese lay claim to this dish. This recipe was VERY similar to others with a few differnces. Majority called for bread crumbs instead of flour. After reading I used combo of 1 1/2 lbs beef, veal & pork. Doubled all spices, except for salt (halved that), 1 1/2 tsp. of paprika, 1/3 cup of bread crumbs instead of flour. I used my heavy duty mixer using flat beater on a high speed for 5 minutes. Let the machine cool down & then used first speed for 15 min. (Do not overwork your machine)You could see the texture of the meat change - it was getting kind of stringy! Baked it at 300 for 2 hrs. turning over half way. Chilled overnite. For the sauce I used the exact ingredients called for but what other recipes advised was add ALL the vinegar VERY quickly and then to give it only 3 or 4 quick stirs - then refrigerate. That is what I did-it worked perfectly. We aren't big on pita breads etc. so I just spooned a layer of sauce on the plates, topped with shredded lettuce, then the slices of fried meat, some diced tomoatoes, thinly sliced onion and cucumber and more sauce on top. If you love Gyros - you will love this. When I make it next time I will use 3lbs of meat & make two loaves. Reviewers on the internet said this freezes nicely. Thank you so much submitter! Gyros whenever I crave them!!!!
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4 users found this review helpful

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