somethingdifferentagain?! Recipe Reviews (Pg. 1) - Allrecipes.com (1310492)

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Chicken Pot Pie IX

Reviewed: Jul. 23, 2014
Makes no sense to me at all why you wouldn't use the stock instead of canned broth. I sauteed' veggies (I chose frozen mixed, instead of just peas & carrots)onions(instead of with rue), & chicken in a TBSP fo EVOO. Then added water and couple tsp chicken bouillion, seasoned with s,p, sage & thyme. Then used my large salad spinner to drain, but keep stock. I made the rue in the still warm pot, using 2 cups of the saved stock. then because I think it's so much easier to mix sauce in the pot with chicken/veg mix, then trying to mix up in the crust. And finally, I looked at the recipe photos with quite a few burned crusts, and decided to cook at lower temp (375) for longer (40 min.). Thank you, Robbie Rice for a DELICIOUS recipe that I just changed for my preferences.
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Maurice Salad

Reviewed: Jul. 18, 2014
This is a great salad recipe. However, the dressing doesn't taste even 'similar' to the famous one, IMO. And, I didn't like it at all. It has too prominent egg flavor:tasted just like egg salad blended to a dressing consistency. I would suggest adding only the egg yolk and skip the white, entirely Or, skip the egg in the dressing, and just add as topping to the salad. Add more herbs than just 2 TBSP parsley, try adding green onion, and sour cream too. I could go on... but, I probably should just submit a dressing recipe, instead!
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Amazing Pecan Coffee Cake

Reviewed: Feb. 28, 2014
The flavor was very good although very sweet to me. But... the timing on the recipe was very wrong for me. I checked with a wooden skewer at 35 min and it came out clean in center and the topping was medium dark brown, so I took out. After cooling, it sank in the middle, badly. Under the crispy topping it was not done at all. I cut the edges off and tried to bake the gloppy mess from the center. I was so disappointed because I had made for an event, that it did not get taken to. I should of checked better for doneness, I guess.
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2 users found this review helpful

Raspberry Cream Cheese Coffee Cake

Reviewed: Feb. 28, 2014
Well, its in the oven as I write this. This was a tricky recipe for me. I found spreading the dough was a sticky mess, even oiling my fingers and using the wrapper from the butter. I wound up wetting a serving spoon and that finally worked for me. I sure hope it doesn't affect the rising of the cake with the extra moisture/water. Also, I was tempted to put preserves on the batter and then pour the cream cheese mixture over. But I followed the recipe instead, and it was such a mess trying to spread 1/2 cup preserves over. I am sure the preserve layer won't be as pretty, because it mixed too much with the cream cheese layer when spreading.
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4 users found this review helpful

Seafood Chowder

Reviewed: Feb. 21, 2014
The plus for this recipe, is its lower fat. But as stated, it really didn't have much depth of flavor. I agree with another reviewer, it tasted mostly of canned soup. After adding 1/2 c sherry,finely chopped white onion, celery, chicken bouillion granules,clam juice, nutmeg, saute'ed mushrooms, and some (leftover) asparagas, it was 5 star worthy. Also, it was spicy (not too much)for our taste, using 1/2 the cayenne. IF, I make again, it would be only with additions, still half the cayenne, and cooking the veggies before adding milk...it took way too long to get veggies soft, standing & stirring often, so not to boil the milk.
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Chef John's Cottage Fries

Reviewed: Jun. 28, 2013
I preferred to mix dry seasonings together, toss the cut potatoes in oil and then sprinkle the mixed seasonings on & toss again. I think the seasonings stuck better, that way. Also, I used a cookie sheet without parchment paper and would do the same again. Timing was right on and they were VERY good and got thumbs up from everyone. Thank you, Chef John for helping my never ending search for new (to me) recipes that are above average!
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Brown Rice and Vegetable Risotto

Reviewed: May 2, 2013
The cooking til tender, actually took me 80 minutes! That is 80 minutes of stirring and standing at the stove.! Even though I cut my veggies up (except the onion that I started with) in between stirring , that is still a long time! But I was determined to make healthier *brown* rice risotto. I also had to use over 12 cups of liquid instead of the 10 the recipe called for. I changed 1 cup of that to white wine to add more flavor . And ,7 cups was broth and the remaining water. The result was a delicious veggie risotto that I *might* make again if I pull up a chair and call my favorite chatty friend.. haha...
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8 users found this review helpful

Cottage Cheese Chicken Enchiladas

Reviewed: Apr. 27, 2013
This was very good! even though I used healthier choices (Whole grain tortillas,low fat sour cream, cottage & Monterey Jack cheeses. Im not a fan of canned enchilada sauces (too salty & perservative-y. So, I made the Ten Minute one from this site. Even with cooking chicken & fresh sauce, it was on the table in 1 hour 20 min. Of course,that time would be shortened with pre-cooked chicken & sauce. I made 4, not 2, medium size chicken breasts and yielded (7)nice size enchiladas. (a 9 x13 pan full)I topped with chopped lettuce, tomato, & sour cream. And ,served with a corn & black bean salad/salsa. Excellent hearty meal that I will make again & often.
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Byrdhouse Dream Salad Dressing

Reviewed: Apr. 12, 2013
Move over Olive Garden Italian dressing! Just as Sunnybird says, this dressing is zesty & mellow at the same time. New Favorite! Thank you, for posting, Sunnybird lady!
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4 users found this review helpful

Gourmet Mushroom Risotto

Reviewed: Apr. 12, 2013
Definitely 5 star! Creamy and full of flavor ...even though I had to substitute quite a bit for what I had on hand. I 'subbed' (1)white onion & 2 cloves minced fresh garlic, for the shallots. (2) That (often criticized green container stuff)grated Parmesan for the fresh. (3) Jasmine rice for the Arborio. (4)thick sliced mini-bellas only, instead of 2 types thinly sliced. So, don't hesitate to try this fantastic dish because you don't have exact ingredients. And,it did take 25 minutes adding 2/3 cup of broth each time. . I plan on making often, as time will allow. Thank you SO MUCH, Myleen, for sharing this wonderful recipe.
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Layered Peppermint Bark

Reviewed: Dec. 13, 2012
Taste and presentation is 5 star, esp. with the cream & extract added to the chocolate and if careful to layer edges evenly. Which puts this above some other peppermint bark recipes, in my opinion. I rated 4 stars because I thought the mechanics of the recipe could be better. First "30 peppermint candies" is vague, to me. I used 12 regular/large candy canes: and it was just enough for my tupperware 9x13 (who has a 9 x 12 ?)that I used instead of foil or parchment:it flexes just enough, to work well. I found double plastic bagging and pounding with a meat mallet worked best to crush the peppermint,but not pulverize. Also, the chocolate layer doesnt separate as easily (when cutting)if you don't let it set in fridge more than a few minutes instead of 20 to add the next layer. And, white chocolate "chips" works fine. But be aware to melt LOW and SLOW ( I did in microwave in 20 second intervals on 50% power, stirring each time) as chocolate seizes up easily(trust me, I know!:) I also,added a little (1 tsp)veg oil to help to liquify/spread easier. And,do slightly press top layer of candy canes into the white chocolate. It falls off, when cutting, if you don't. And, lastly, i will use another full 10 oz bag of white chocolate for a 9x 13:it was barely enough with only 1 " larger pan. Although, these are notes to myself. Hopefully, this helps someone else when making this recipe.
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5 users found this review helpful

Antipasto Kabobs Recipe

Reviewed: Dec. 7, 2012
Love these! Beautiful presentation! Fabulous flavor with or without the pepperoni.Thank you, VERY much, for this recipe Celeste.
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1 user found this review helpful

Winter Fruit Salad with Lemon Poppyseed Dressing

Reviewed: Oct. 31, 2012
After tweeking a bit, I loved this. Original was too sweet for me. Thus only 4 stars. I wish it was possible to give 4 1/2 though.
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2 users found this review helpful

Oatmeal Scotchies Cookies

Reviewed: May 31, 2012
Sweet, chewy and delicious.I made half with and half without coconut. I thought both were equally good, but family&friends said they preferred the ones with the coconut. I used the whole bag of chips and it wasn't too many.Great, but I will keep looking for a recipe that uses less butter.
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5 users found this review helpful

Orzo with Parmesan and Basil

Reviewed: May 4, 2012
Didn't make this, but I did eat, and wanted to put my 5 star rating on it. Terrific flavor for such a simple recipe. And, what a delicious side for grilled chicken. Really appreciate you sharing this, Dodiepajer.
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3 users found this review helpful

Spinach and Rice Alfredo

Reviewed: Apr. 23, 2012
So EASY, elegant looking, and rich. Paired well with lemon baked fish and saute'd green beans. Very creamy & rich, but a little "flat" tasting, so I added more salt, pepper & some nutmeg. Next time I will add cooked mushrooms: I think it would be better with that added flavor. Will only make again for people who like Alfredo, because it's so rich.
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3 users found this review helpful

Pretzel Salad II

Reviewed: Apr. 16, 2012
I love this! the salty crunch of the pretzel crust and the sweet, cream-cheese layer, goes fabulous with the jello strawberry layer. I have made many times and prefer it less sweet, though. I use only 1/2 cup butter, 1/2 cup sugar, 3oz of sugar-free cherry jello and 3oz box of regular cherry. It's less calories and still tastes great.
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6 users found this review helpful

Smoky Chipotle Hummus

Reviewed: Mar. 23, 2012
Tastes great, but with all these ingredients, it actually is cheaper to buy hummus pre-made. I have also made without the sun-dried tomatoes, and it was still very good hummus, and a couple bucks cheaper. Also, the liquid overflowed my (Kitchenaid 8 cup) food processor's blade height, so if you have the smaller food processor, you should halve this recipe. I used 2 chipolte peppers. It turned out 'medium' spicy:perfect for me.
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Venison Gyros

Reviewed: Mar. 2, 2012
I have been trying various recipes using venison. My husband really liked this one. The only thing I did different is adding sliced onion, when cooking. I served in pita bread, with fresh tomato wedges, raw thinly sliced onion, Tzatki (or however you spell that cucumber yogurt garlic sauce) and cumin-spiced rice. Will make again when i have venison OR beef strips to cook.
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Lynn's Carrot Cake

Reviewed: Feb. 14, 2012
I accidently goofed and put in the whole can of pineapple and juice. And, I had already subbed applesauce for half of the oil. It was too wet, but totally my fault. Still had great flavor. Next time I make, I would prefer more texture....like nuts or raisins.
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3 users found this review helpful

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