Crystal S Recipe Reviews (Pg. 9) - Allrecipes.com (13124128)

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Crystal S

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Zesty Slow Cooker Chicken Barbecue

Reviewed: Mar. 7, 2011
Outstanding recipe! Added 3 cloves of minced garlic, one tbs of liquid smoke and Sweet Baby Ray's Hickory and Brown Sugar BBQ sauce! To avoid the wateriness of this dish that other reviewers have noted, try using chicken that has not been frozen and adjust your cook time accordingly. Served on rolls with carmelized onions and choice of cheese with a side of sweet potato fries.... My family of men LOVED this dish!!! HELPFUL HINT: Use the leftover chicken on Texas Chicken Quesadillas found on this site. Outstanding way to use up the leftovers!
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458 users found this review helpful

Angel Chicken Pasta

Reviewed: Mar. 7, 2011
Wonderful easy dish that translates well to a slow cooker. Used 1 package of Garlic Herb Italian Dressig mix as that's all I had. Cut back on the butter to 1/8 cup. Added 1 tsp of minced garlic and 1 8oz package of mushrooms. Sauce was a little thinner that I anticipated, but nothing a nice golden roux couldn't correct!. This is a great recipe to make ahead or freeze: Prepare recipe as directed. Transfer to a 13- x 9-inch baking dish, and let cool completely. Can be frozen up to three months. Thaw before reheating. To reheat, cover tightly with aluminum foil, and bake at 325° for 45 minutes. Uncover and bake 15 minutes or until thoroughly heated. Easy, uncomplicated, simple ingredients that will tantilize your tastebuds upon the first bite.
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264 users found this review helpful

Absolutely Ultimate Potato Soup

Reviewed: Feb. 27, 2011
Good base soup to build on for personal preference. I felt the soup definitely lacked flavor, but wasn't sure if it was me, so I asked hubby to taste it. Immediate response; "terrible"! Thought he was kidding me, but alas, he was not.... Back to the stove top it went; added chicken boullion to give the soup more complexity and depth, extra garlic, white pepper (better with cream bases than black pepper), leeks, celery, garlic salt, tsp of hot pepper sauce, dried parsley and a tad bit more tarragon. Didn't need to puree the soup as the potatoes melted away. Ultimate potato soup with additions!
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634 users found this review helpful

Famous Pork Chops

Reviewed: Feb. 27, 2011
Very disappointing. Little flavor and soggy chops! This recipe requires too many modifications to prevent it from joining the ranks of "just another pork chop" which unfortunately as written, it is......
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217 users found this review helpful

Mouth-Watering Stuffed Mushrooms

Reviewed: Feb. 14, 2011
Wow, these are ever so good exactly as written!!! For my family's personal preference, I added the following.... 16 oz of ground sausage, increased the Parmesan to 1/2 cup and the garlic to 1.5 tbsp, and then rolled the top of the stuffed mushrooms in the Parmesan cheese and Italian seasoned Panko bread crumbs prior to baking. Created a great little crunch with wonderful oozy goodness underneath. Absolutely divine!!!
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433 users found this review helpful

Artichoke Bruschetta

Reviewed: Feb. 14, 2011
Wonderful, quick, easy appetizer that looks and taste both professional and elegant. After reading through numerous reviews, following are the most common listed changes: 1.) toast the crostini; 2.) add a clove of minced garlic; 3.) less mayo - 2 vs 5 tablespoons; 4.) add tomato; 5.) reduce the red onion to 1/4 cup finely minced or substitute shallots; 6.) top with cheese prior to baking. With or without the changes, this appetizer is wonderful!
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350 users found this review helpful

Fra Diavolo Sauce With Pasta

Reviewed: Jan. 24, 2011
5 stars for simple ingredients that contribute to a flavorful pasta dish. For ease I substituted diced tomatoes for whole peeled tomatoes, added 1/2 cup of white wine, 1/2 tsp of oregano and cut back on the red pepper flakes to 3/4 tsp, brought the mixture to a boil, and then simmered until the sauce thickened and reduced down, around 30 - 40 minutes. Added the shrimp and scallops to the sauce the last 5 minutes and let the heat cook the seafood (saves an additional pot to clean). Any type of seafood, mussels, clams, etc., would do well in this dish. Prior to serving stir in Italian parsley (flat leaf parsley) and 3 tbsp of fresh basil. Buon Apetito!
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356 users found this review helpful

Baked Asparagus with Balsamic Butter Sauce

Reviewed: Jan. 18, 2011
Not only healthy but good for you! A MUST: Brown the butter for the full richness of this side dish!
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390 users found this review helpful

Asparagus with Parmesan Crust

Reviewed: Jan. 18, 2011
Unbelievably good..... loved this recipe! Made it on the grill the 2nd time as it was summer and didn't want to heat up the house using the oven. So much better with the smoky taste from the grill. One a side note: Use a good balsamic vinegar and Parmigiano Reggiano cheese as you can definitely tell the difference!
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266 users found this review helpful

Out of this World Turkey Brine

Reviewed: Jan. 18, 2011
Excellent brine! Added a sliced onion to give more depth to the meat and left the peppercorns whole! Helpful Hint: 1.) For those concerned about keeping your "bird" cool, clear out your crisper drawer to submerge your bird. Steady, even temperature with no danger of spoiling! 2.) Brined turkeys cook faster ~ monitor your bird closely so it will not overcook!!! Enjoy!
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349 users found this review helpful

Balsamic Roasted Pork Loin

Reviewed: Jan. 18, 2011
Such simple ingredients for such phenomenal taste. Absolutely delicious! Definitely 5 stars as written, though the 2nd time I made this I reduced the vinegar down to 1/3 of a cup for hubby's sake..... For a change of pace, try adding green onions and fresh minced garlic to the mix and letting the roast marinate overnight.
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598 users found this review helpful

Jumbo Breakfast Cookies

Reviewed: Jan. 18, 2011
What a disappointment these cookies were.... dry and literally fell apart in crumbs. Don't think they made the cut. Sorry!
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194 users found this review helpful

Texas Ranch Potato Salad

Reviewed: Jan. 17, 2011
Great recipe for a change up on traditional potato salad. Based on other reviewers suggestions, I used 1 cup mayo and 1 cup sour cream. Added 1/2 tsp of chili powder to kick it up a notch. Will definitely be making this again for a change of pace.
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290 users found this review helpful

Blueberry Zucchini Bread

Reviewed: Jan. 17, 2011
Wonderful recipe and an ingenous way to use up the mountains of zucchini that come out of summer gardens! Increased the zucchini to 2.5 cups and ensured that I squeezed the water out of the zucchini by lightly salting it and letting it "weep" for 20 minutes or so. I changed the flour ingredient to: 1/2 white flour and 1/2 whole wheat flour and used 1/2 cup of applesauce and 1/2 cup oil vs 1 cup of oil for a healthier recipe. On a side note; to prevent your blueberries from sinking to the bottom of the pan, coat them in flour before adding. This will help them bind to the batter. Enjoy!
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456 users found this review helpful

Chipotle Crusted Pork Tenderloin

Reviewed: Jan. 17, 2011
Outstanding recipe! Have made this a couple of times trying to find the right mix for my family. The first time I made it, I loved it and the husband couldn't eat it. After tinkering with this recipe, here's what works for us. Marinate the pork for 24 hours in pineapple juice, minced garlic and onions, then overnight in the spice rub. I reduced the chipotle powder to 1.5 tbs and increased the brown sugar to 5 tbs. Just enough heat to keep it interesting without the extreme afterburn. Fabulous!
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426 users found this review helpful

Burgundy Pork Tenderloin

Reviewed: Jan. 17, 2011
OUCH, way to much wine.... Reduced the wine by 1 cup and subbed low sodium beef broth the second time around. Used fresh minced garlic vs powder and seared the pork prior to baking as it makes a much better presentation when finished. Added baby brown bella mushrooms to the pork while baking and used 2 packages of pork gravy mix. One tip I'd like to share: Smaller tenderloins are easier to cook and monitor to prevent dryness ~ some pink in the middle of pork is fine unlike the old wives tales we have all heard for years.... Very tasty dish!
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250 users found this review helpful

Cheesy Campfire Potatoes

Reviewed: Jan. 17, 2011
I prebaked my potatoes before heading out for the great outdoors (left the potatoes whole until ready to assemble). Used butter vs margarine, added fresh minced garlic plus more cheddar and less mozzarella to the mix. Though I imagine any mix of cheese would be just as good. Placing them on your campfire grill imparts that wonderful smokey flavor that just can't be duplicated anywhere but under the stars camping..... Wonderful!
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230 users found this review helpful

Chicken Tetrazzini IV

Reviewed: Jan. 17, 2011
3 stars using this recipe ~ definitely lacked flavor. Please note: This recipe is not for the faint hearted or calorie conscious. There are ways to lighten it up as other reviewers have suggested but it's 5 stars with the following modifications. 1.) Use linguini noodles vs spaghetti cooked al dente as the noodles still have to bake. 2.) Use turkey in this timeless dish, plus it's a good way to use up Thanksgiving leftovers. 3.) Never use canned mushrooms - Ugh! Baby brown bellas and white buttons work beautifully. Saute 3 cloves of minced garlic, 1 small minced onion, and 1 tsp of fresh thyme leaves in butter. Add 1/2 cup of a GOOD white wine and let simmer. Once the liquid from the mushrooms/wine evaporate, set mushroom mixture aside. 4.) When making the sauce, add 1 tsp of salt, 1 tsp of white pepper, and 1 tsp of nutmeg, plus 2 cups milk to the cream and chicken broth for a more sophistacted sauce. Let simmer for 10 + minutes until sauce thickens. 5.) Add the sauce, mushrooms, Parmesan cheese, 3/4 cup frozen peas and 1/4 cup of Italian parsley (flat leaf parsley) to the noodles and stir until the noodles are evenly coated. 6.) Transfer to a baking dish. Mix 1/4 cup of Parmesan cheese and 1/4 cup Italian bread crumbs and spread over the top of the noodles. Dot with butter and bake as directed. FYI - this dish freezes well... With the modifications, this is a flavorful dish more true to the original that will have guests begging for more.... Enjoy!
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496 users found this review helpful

Tasty Green Beans

Reviewed: Jan. 17, 2011
Very good side dish, but excessive amount of green beans for four people. Prepared the green beans as directed and sauteed the onion and garlic in butter vs margarine. Helpful Hints: in place of 1/2 cup of soy sauce, sub 1/2 cup low sodium beef broth to pan and let simmer for the indicated time. Last 3 minutes of cooking add cornstarch/cold water to thicken and 2 turns of low sodium soy sauce to the pan and continue reducing. No need to season with the salt as the recipe indicates as the soy sauce replaces it. For presentation toast sesame seeds and sprinkle on the beans prior to serving.
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249 users found this review helpful

Cheddar Bay Biscuits

Reviewed: Jan. 16, 2011
Wonderful biscuits! For this recipe alone I have become one of "those" reviewers ~ I am rating this recipe on changes made before trying the original. I know, I know, shame on me! I am only doing so as I had items in the fridge that I needed to use up! Based on other reviews, I added the garlic and onion powder, parsley and 1/4 tsp of Old Bay seasoning to the mix. In place of the water, I used buttermilk which makes a more flavorful biscuit. As soon as the biscuits were done, I brushed the butter mixture (plus chives for color) on top of the biscuits and popped them back into the oven for about 2 minutes. Full of flavor, easy to make with ingredients usually found in any cooks kitchen! 5 Stars!
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479 users found this review helpful

Displaying results 161-180 (of 287) reviews
 
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