sandyflinthill Recipe Reviews (Pg. 1) - Allrecipes.com (13109428)

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Sausage and Egg Casserole

Reviewed: Oct. 29, 2010
Made this using two 7 oz pkgs of brown and serve links; cooked in microwave, thinly sliced. The bread was a nutty oat whole grain, the mustard, a squeeze of the spicy prepared kind. I added some frozen spinach and some nutmeg, along with red pepper flakes, and used garlic salt. It wasn't enough for my pan, so I transferred it into an 8x8 baking dish, and baked it right away. Puffed up like a pretty souffle. Delicious!!
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3 users found this review helpful

Bacon-Roasted Chicken with Potatoes

Reviewed: Apr. 1, 2011
I have made this a few times, and I love the concept. I use a package of boneless, skinless chicken thighs, usually containing eight pieces. I season these on both sides with garlic salt and cracked pepper, top each with half piece of bacon. Potatos are tossed with the same seasonings in a sepatate pan, with extra virgin olive oil. Cook in preheated 375 degree oven for 45 minutes, then down to 325 for 15 to finish cooking. The color and flavor are amazing. Terrific recipe!
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6 users found this review helpful

Allie's Delicious Macaroni and Cheese

Reviewed: Feb. 4, 2011
This is a classic. For my family, I used ground beef instead of ham, and ziti pasta which was all I had, and all shredded cheddar cheese, with breadcrumbs on top. Baked only 25 minutes. The next day, for lunch, it cuts easily ino pretty squares. Great recipe!
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15 users found this review helpful

Crustless Bacon and Cheese Quiche

Reviewed: Jan. 23, 2011
Everyone loved this. I used diced ham instead of bacon, spinach instead of onions and tomatos, and added several cooked and crumbled potatoes without their skins. A touch of nutmeg and some pepper. and it was heavenly. Will make again.
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4 users found this review helpful

Turkey Rice Casserole

Reviewed: Jan. 20, 2011
I simplified this by using a box of seasoned wild rice, which I cooked, then added to a bowl of broccoli, mushrooms, pimentos, black olives, chickpeas and some leftover brown rice and some shredded chicken. I mixed this all together with half a bottle of Italian dressing and a cup of shredded cheddar. Baked as directed, sprinkled additional cheese and parsley on top. It was delicious hot or cold as a salad.
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3 users found this review helpful

Italian Spaghetti with Ham

Reviewed: Jan. 10, 2011
The first time I made this it was dry. The second time, I waited until it came off the heat to add the parmesan, plus a cup of milk. Omitted the salt and extra butter. It was silky and delicious.
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7 users found this review helpful

Cranberry Sauce I

Reviewed: Nov. 30, 2010
I made this with a half cup of orange marmelade instead of the sugar. Could add more for added sweetness, I like it tart. So easy and good. Compliments the orange juice.
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2 users found this review helpful

Szechwan Shrimp

Reviewed: Nov. 5, 2010
I made the sauce first, doubled it with the garlic and let it boil to reduce by half. Then added defrosted, frozen cooked shrimp, rinsed in lemon water and dried well, steamed broccoli instead of green onions, served over brown rice. Pefect!
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2 users found this review helpful

Baby Back Ribs

Reviewed: May 23, 2012
Heavenly perfection. Like others, I gave these a rub first, then sauced, left overnight in the fridge, wrapped in nonstick foil, cooked on 300 degrees in the toaster oven,on a lined tray to collect any juices, then added more sauce and broiled both sides to crisp in the oven. This is the BEST way to cook ribs ever!!!! Thanks!
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2 users found this review helpful

Fettuccini Carbonara

Reviewed: Oct. 23, 2010
I made this last night using diced ham, one shallot, olive oil, minced garlic, no onion, 3 eggs, milk instead of cream, lots of fresh parmesan, pepper and parsley, some nutmeg, which gave it a complexity, and some butter at the end for added richness. It was restaurant quality, looked wonderful on a platter, tasted great. Will make again .
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7 users found this review helpful

Chef John's Chicken Cacciatore

Reviewed: Jun. 13, 2013
This was really good. I used McCormick's Montreal chicken spice when browning boneless skinless thighs,cracked pepper, frozen onion and peppers, mushrooms, one 8 ounce can of tomato sauce, no extra water, sprinkled with balsamic vinegar and a bit of parmesan. Didn't need to cook more than 45 minutes. Served with bow tie pasta. We loved it!
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2 users found this review helpful

Cheesy Beef Spirals

Reviewed: Aug. 5, 2010
I made this last night. Only one small onion. Used one cup sour cream, omitted the American cheese, cut the shredded cheese by half, used shredded cheddar as that was all I had. Everyone loved it!
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3 users found this review helpful

Scallop Scampi

Reviewed: Jun. 28, 2010
I loved the quality of this recipe. I used all 4T of real butter, plus 2T olive oil, added shallots and sliced mushrooms to the onion with extra garlic. I cut the broth back to one cup and added a full cup of white wine and boiled to reduce. Then I added the scallops, stirring to coat with all the sauce. Remove from heat, then add the cheese, and the cooked pasta on top. Invert into a serving dish and put the parsley on top. Excellent dish!!!
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7 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Jun. 11, 2010
I have perfected this. Use the onion soup mix, and replace the canned mushroom soup and water with 3/4 cup V-8 juice plus 1/4 cup balsemic vinegar. Add garlic and pepper to taste. Enjoy!
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4 users found this review helpful

Modern Colcannon

Reviewed: Oct. 31, 2011
I made the version suggested by Sarah. It came together easily as a casserole, quicker since I left the potatos whole and unpeeled. It had a lot of flavor. Next time I might try making impressions with the back of a spoon, and placing several sunny side up eggs to bake on top before adding the cheese.
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4 users found this review helpful

Slow Cooker Beef Stew I

Reviewed: Oct. 1, 2010
I always wanted a way to make a slow cooker stew without having to brown the meat first. I prepped everything the night before, put the veggies in first, added a can of diced tomatos, some pieces of crumbled, cooked bacon with the meat, added some wine and balsemic vinegar with the broth, and at the end added a 10 ounce box of frozen mixed vegetables. It was perfect!!
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6 users found this review helpful

Stovetop Pinto Beans

Reviewed: Apr. 21, 2010
Similarly, mix a jar of salsa into some slightly mashed, canned, drained, pinto beans, heat with garlic and cumin, meatless version, or include browned ground beef.
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3 users found this review helpful

Scalloped Corn

Reviewed: Aug. 29, 2009
I used a pan that was too large for the recipe, so the end result was dried out. I fixed this by topping it with applesauce, sprinkled some cinnamon and nutmeg, paprike for color and broiled it. Deliciously moist!
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2 users found this review helpful

Beefy Baked Ravioli

Reviewed: Sep. 18, 2011
This was easy. I used frozen cheese ravioli, frozen meatballs, jar of spaghetti sauce, frozen spinach, a tub of cottage cheese with a beaten egg in it, pkg mozerella and parmesan on top. Assembled in two layers and baked, at 350, covered, for forty five minutes. No need to defrost anything first. Quick way to feed a crowd. Thanks for a great dinner idea!
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7 users found this review helpful

Peanut Butter Noodles

Reviewed: Sep. 26, 2011
Made this last night with leftover spaghetti noodles and defrosted, cooked shrimp. Added some leftover vegetables (carrots, cauliflower and broccoli was what I had on hand) Some red pepper flakes. It was really good. I think some sesame oil would improve it a bit more. Husband loved it, couldn't tell I had used peanut butter. :)
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2 users found this review helpful

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