terigirl1960 Recipe Reviews (Pg. 1) - Allrecipes.com (13076967)

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Chicken Pot Pie I

Reviewed: Nov. 13, 2012
I found the a lot of these reviews to be incredibly rude and condescending. For one thing, most reviewed something they DIDN'T COOK! That is a huge pet peeve for me. There are plenty of people that appreciate the ease of this recipe and I'm one of them. I have tried this and during the winter it's a go-to recipe for me and my family. I do replace the canned vegetables with frozen or fresh vegetables, but follow the rest of the recipe exactly. I usually make 2 at once and freeze one. With a full time job and a family with limited time, I think this recipe is a winner and doesn't make whoever created it "lazy". Thank you Sharon for posting it and know that not everyone shares the feelings of the opinionated reviewers who are reviewing something based on their own 'nose in the air' mentality
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33 users found this review helpful

Slow Cooker Roast Beef

Reviewed: Sep. 23, 2012
I have been cooking pot roasts for years just about every way imaginable with all different kinds of ingredients. I almost didn't try this because it's SO EASY...how could one ingredient (has to be the soy sauce...I've done pot roast with soup mix before) make such a difference? Well all, this was the most flavorful, the most delicious pot roast I've made in a long, long time and I doubt I'll ever make it any other way again. This satisfied all my requirements -- easy, delicious and melt in your mouth tender. I used a 3+ pound chuck roast. I followed the recipe exactly (except for the cooking time). I mixed the soy sauce and 1 package of Beefy Onion soup mix together in the measuring cup (easier than doing it in the slow cooker) and poured it in. Then placed the roast on top of it and added fresh ground pepper on top. Then poured in some water until just the top of the roast was uncovered. Set it for 6 hours on high and went and ran some errands. When I came back about 4 hours later, I turned it to low and let it go for about another 2 hours and the last hour turned it to high again. So, it was a total of close to 8 hours I believe. I don't know if the "22 hours" was a typo...maybe 12 hours?...there is no way it has to be even close to 22 hours. All I know is that the 8 hours I had it cooking was perfect. Was fall apart tender. I let it sit for about 20 min. before cutting and serving. Was so, so, SO good!!!! We didn't find it salty in the least.
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3 users found this review helpful

Easy Chicken Casserole

Reviewed: Sep. 21, 2012
Totally yummy! My husband and son inhale this stuff. We also like it with the French's Fried Onions on the top. Perfect weeknight comfort food meal. :)
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0 users found this review helpful

Cheesy Chicken Meatballs

Reviewed: Jun. 9, 2012
Absolutely delicious! I got this recipe as an email (Daily Recipe). I was drawn to it because of the health aspect (I lost 20 lbs. last year and have resolved to keep it off and keep my family healthy), looked at the ingredients and knew I had to try this. I followed the recipe to the letter, except that I couldn't find Roasted Garlic Cream Light Cream cheese at my grocery store. I also only used 1 egg, only because that was all I had...one lone egg. I followed the advice of another reviewer and used 4 wedges of The Laughing Cow Garlic and Herb Light. Other than that, followed the recipe exactly. Wow....these were so moist and flavorful...served these with a homemade Marinara sauce. My family DEVOURED these. I could only get about 16 meatballs out of the recipe as written because we like our meatballs a little bigger. (I use these as a meal, not as an add on to say, a pasta dish). So, I actually made them again 2 days later and this time I doubled the recipe. Fantastic! I love that you can dial back on the pepper flakes if you have someone (like small children) who can't take the spice. This family LOVES spicy food, so the amount written in the recipe was perfect for us. I took this to work the next day for lunch...omg, such a good lunch. I think this would be fantastic with ground Turkey too. Thanks so much for sharing this recipe! Will be in my regular rotation. Really, really yummy!!! :)
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2 users found this review helpful

Easy Mexican Casserole

Reviewed: Oct. 10, 2010
This was really good and I thank you for sharing it Andrea! I normally try to do a recipe exactly as written, but what can I say.....I'm lazy. I used one can of plain diced tomatoes instead of chopping tomatoes. I also did as others have done on here and threw in a packet of taco seasoning (the one labeled 'hot') after I browned the hamburger. We don't like chili beans, so I bought Bushes Grillin' Black Beans (Mexican blend, chipoltle sauce) Other than that, I really didn't change anything. I think I probably used less chips and cheese....I sort of did that by what I felt seemed right. Was so yummy! And that's what we're having as leftovers tonight. I love this recipe because it is so flexible! Hate olives, leave them out (we love them, lol). Lighten it up by using turkey rather than ground beef. Excellent recipe that will remain in my rotation. Thanks Andrea!
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Paprika Chicken with Mushrooms

Reviewed: Sep. 19, 2010
I've made a lot of recipes from Allrecipes and this one ranks high on the list! This was very good! And it was fast and simple and that's important to me at the end of a long work day. A lot of people seemed to complain about blandness, but mine was far from bland. I seasoned it to what we like and everyone can do this as well. Some people like a lot of garlic, some not so much. I salted the breasts on each side, sprinkled with paprika and also sprinkled a garlic/herb blend (from McCormick) that included pepper. I did this when it was in the pan, as opposed to doing it beforehand. Other than that, I did add some half and half (would love cream but trying to cut the calories). Everything else I did exactly as the recipe called for. And it was very, very tender and yummy! The mushrooms and onions complimented it very well! I had leftovers at the office the next day and it was just as excellent. Definately makes it in my recipe rotation and thanks for sharing it!
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2 users found this review helpful

Mom's Stovetop Pork Ribs

Reviewed: Feb. 28, 2010
If you're trying to sell your house and want the house to smell WONDERFUL, just put these on the stove! These are really, really good! I used boneless country pork ribs because that's all I could find where I shopped (the spare ribs didn't look as good). Next time I make these, I will use less soy sauce because they were too salty for me. And it took a good 2 hours for my water to boil down. I would LOVE to know what sort of pan to use to make the cook time go faster....a large skillet? I used a dutch oven because I had 8 ribs. Anyway, the spices, the garlic...mmmm, so good! Other than the rib type, I followed the recipe exactly. Like I said, next time I will cut the soy sauce to probably 1/4 cup. Will leave the other ingredients as is because it's perfect! Sort of reminds me of Carnitas when done, except without the under-the-broiler crust. Serve with rice or noodles and you have a stellar meal! Thanks so much Thelma and thank your Mom too! Wonderful! Give it a try all!!
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2 users found this review helpful

Perfect Flat Iron Steak

Reviewed: Sep. 27, 2009
This was absolutely a restaurant grade meal! For those that have asked, a flat iron steak is also called a "Top Blade Steak". In my supermarket, it's called a Flat Iron steak and comes prepackaged in a cryovac (sp?) package. I followed the recipe ingredients exactly. I think that you need to in order to give an accurate review...is not fair to give a bad or less than complimentary review if you did not use the same ingredients, left one or more out, or substituted. (You can decide after trying if you want to tweak it to your tastes.) Is not necessary to use an expensive wine...I used a $2.97 bottle of Oak Leaf that I got at Walmart. I also used the fresh herbs and I think I marinaded this for about 6 hours. This was just for my husband and I, so the steak I bought was just a little over 1 pound. I still used the same measurements for the marinade and it was perfect. I cut the meat in half because I knew my husband would want his more done....I am a medium rare girl...he doesn't like to see a lot of red. And that brings me to some complaints I saw of this recipe regarding the cooking time. It's difficult to judge that because of the thickness of the steak you buy and the heat you use. I started the burner at medium high about 3 minutes before I added the meat (gas burner). I would say that for my steak, it took about 7-8 minutes per side for medium-rare. I left my husband's in the pan for an additional 3 min. per side and it was perfect for him. Excellent meal!
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Baked Chicken-Fried Steak with Mushroom Gravy

Reviewed: May 23, 2009
This was VERY good and I will definitely make it again! I pretty much followed the recipe exactly as written. You could change the soup used. I had cream of chicken, but any cream soup would work I'm sure. The thing that took the longest was the frying because my skillet would only hold two at a time, 5 min. per side, you do the math. When I fried this, I used Peanut Oil. I really prefer using Peanut Oil because it has a high heat tolerance, which means it doesn't spatter much, if at all. Make sure that when you make this, the oil is very hot! Just throw a pinch of flour in when you think it should be hot...the flour should pop and dance when it hits the oil. Once the frying is done, it's just assembly and it's easy. We served this with instant mashed potatoes and it was very good! My husband and son cleaned their plates and I had hardly any left over...in fact, it may be gone now as I speak. Thanks so much for the recipe! :)
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32 users found this review helpful

Chicken Enchiladas II

Reviewed: Oct. 14, 2008
I thought this recipe was fantastic! Don't listen to the haters that didn't like it. I made these last night because I had some chicken I needed to use up. The only thing I changed up was that I used 1/2 can cream of chicken soup and 1/2 can of Nacho Cheese soup. Other than that, it was the same recipe. I think next time I'll add a little chili powder and maybe some cumin. However, it's great the way it is! My husband and son loved this...they ate later than I did so when I came into the kitchen this morning, all that was left was the dirty pan..they ate all of the rest of it!
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