NancyinOntario Recipe Reviews (Pg. 1) - Allrecipes.com (13129932)

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Linguine with Seafood and Sundried Tomatoes

Reviewed: Jan. 18, 2009
Having read the reviews (all of them!) I decided to reduce the sauce at the end and add some cream. I was told by my family to make it again anytime!!
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3 users found this review helpful

Cindy's Tasty Wings

Reviewed: Jan. 25, 2009
I didn't want the runny sauce described by other reviewers, so I used 1/4 bottle of Catalina. the edges of the sauce were burned and the chicken was perfectly glazed, so we'll just soak the pan overnight, that's all! I also didn't have onion soup mix on hand so I used a heaping tablespoon of beef bouillon mix and a tablespoon of dehydrated toasted onion flakes, mixed all in a bowl and poured over wings, and added 6 drops of Scotch Bonner sauce (will double that next time.) Perfect, very delicious, a keeper! Thanks Cindy!
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5 users found this review helpful

Simple Pork Rib Dry Rub

Reviewed: Feb. 1, 2009
4 stars because I didn't make it exactly as stated. When I saw 1/2 cup cayenne I almost passed up the recipe, but reading the other comments I was able to use this recipe as a skeleton, and it was very good. 1 cup brown sugar, 1/2 tsp cayenne, 1 tsp black pepper, 1/2 tsp onioni salt and 1/2 tsp garlic salt for 2 kg of rib buttons. Throw into slow cooker on Hi for 6 hours. My husband told me to use this instead of dry garlic for spareribs in the future. Thanks for the inspiration!
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6 users found this review helpful

Parmesan Chicken II

Reviewed: Feb. 3, 2009
My husband said these were perfect. The kids elected not to have a second helping, which surprised me considering how crunchy there were. I coooked them on a rack and turned them over halfway through. Next time I'll use seasoned breadcrumbs.
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Cheddar Biscuit Cups

Reviewed: Feb. 18, 2009
I made two batches of these, one with cheddar and chives, one with feta and oregano. I used 1 cup of cheddar and 3/4 cup feta. Each batch made 6 muffins. I preferred the feta ones, and my husband preferred the cheddar ones, and the kids just gobbled up all the rest. Light and flaky. Thanks for the easy recipe!
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1 user found this review helpful

Broiled Scallops

Reviewed: Mar. 3, 2009
Like many others, I used crushed garlic instead of garlic salt, and used a little Soul Seasoning for the saltiness, because all I had was unsalted butter. The salt level was just perfect for my taste (I imagine 2T of garlic salt would be too much.) These were great (though not browned) with a lot of liquid, but the taste was fantastic and we sopped up the juices with fresh bread. Thanks for another great - and simple! - scallop recipe to add to the recipe box!
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Cindy's Really Good Au Gratin Potatoes

Reviewed: Mar. 22, 2009
wow, scrumptious!!! My daughter wasn't sure she'd like it but had two full servings! I made one change: I added 3 chopped scallions to the sauce with the cheese just before pouring onto the potatoes. The sauce is very thick but cooks up delicious. Thanks a lot Cindy!
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11 users found this review helpful

Lemony Garlic Shrimp with Pasta

Reviewed: Jun. 26, 2009
I had scallops, not shrimp, but I wanted to use this sauce and it was a hit at my house. I added whatever else I had, which today was snow peas and fresh sliced mushrooms. We loved the white wine/lemon ratio.
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7 users found this review helpful

Chicken a la Mayo

Reviewed: Jul. 17, 2009
OK, OK, first the changes: I cut my chicken breasts into 1" cubes for nuggets. I had 1.2 kg of meat and doubled everything except the lemon juice - will double that next time. Plus I added 1/8 tsp cayenne. The amount of mayo mixture was just perfect, none to 'drip off', none left either. Very good, will make again.
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Photo by NancyinOntario

Coconut Shrimp II

Reviewed: Aug. 20, 2009
4 stars only due to the following changes: used sweetened coconut flakes (all I had). Turned out great. Chilled coated shrimp in freezer for 20 minutes before frying. This helps hold the batter together. I didn't make the dipping sauce; a squirt of lime juice was all these needed. Great! You'll notice one shrimp gone from my pretty arrangement - that was my father-in-law, unable to wait for me to snap my pic :-)
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10 users found this review helpful

Beer Batter Fish Made Great

Reviewed: Aug. 20, 2009
Again, like many others, I cut the salt to less than half, hence the 4 stars. I was in fish-fry mode today; I prepared this in addition to the Coconut Shrimp II from this site. With this recipe I cooked sole and bay scallops, a pound of each, and had batter let over. I rolled half the battered fish in Panko crumbs for variety and really enjoyed that, maybe more than just battered alone. I prepared this batter first and refrigerated it to let it rest while I prepared the other stuff. Really good, definitely a keeper. My family came home to find me slaving over the hot stove 9no deep-fryer) and they all exclaimed that it smelled like a delicious seaside restaurant in the house! Thanks for posting.
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1 user found this review helpful

Wonderful Meatloaf

Reviewed: Nov. 23, 2009
I'll be making this again. I did season with salt, pepper and celery salt. I used ketchup in the recipe and BBQ sauce for the glaze. My rice had chilled for a day, so maybe that's why the loaf didn't fall apart - or was it the 1/2 cup breadcrumbs and one beaten egg? My husband loved it.
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5 users found this review helpful

Lentil and Sausage Soup

Reviewed: Dec. 1, 2009
Fantastic! I had a lonely leek in the fridge so I threw that in with the onion and celery. Used all broth, no water. And I didn't have any sausage at all, so I made meatballs using one lb ground pork seasoned with 1 Tbsp chopped garlic and 1 tsp Italian Seasoning and 1/2 tsp basil. I let that sit for the first hour while the soup simmered, then dropped the 1/2 inch meatballs into the bubbling soup, cooked another half hour. I also added 1 tsp white sugar as I always do to soups with diced tomatoes. Omitted the pasta and completely forgot about the cheese. Outstanding, a keeper, thanks Angchick!
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Onion Barley Casserole

Reviewed: Dec. 10, 2009
I meant to review this earlier - Easy and delicious, thanks!
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1 user found this review helpful

Zucchini and Potato Bake

Reviewed: Jan. 10, 2010
When my husband says "this is a keeper" I sit up and take notice. Easy, healthful, simple ingredients. I wasn't sure about the breadcrumbs, but they were a great addition. I used fine dry whole wheat. I also used parmesan. I used 3 cloves garlic, pungent but good. I used a green bell pepper, as it's what I had, and it was excellent. I'll try red and even orange on other occasions, because I'll be making this again and again. My 9-yr-old had seconds. Thanks for a great recipe!
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Roast Sticky Chicken-Rotisserie Style

Reviewed: Jan. 25, 2010
Oh, yeah. That's the ticket. Deli chicken no more, I'm going to this recipe from now on. My modifications (we always have some, don't we): I added 1/2 tsp smoked paprika, doubled the garlic powder and used about 1 tsp less salt. And I added two cloves garlic in each chicken cavity. Otherwise followed the recipe and will make this again and again, using my oven rotisserie spit. Thanks for a great recipe. UPDATE: I no longer have that handy oven, so I use my brand-new convection oven. Still cut back the salt, now by half actually, and double the garlic powder, use ground thyme, and man, I'm so glad someone reminded me of this recipe. I'm just now licking my lips from enjoying it tonight. As for the salt content, as a friend from here once said: If you don't like that much salt, use less salt! So that's what I do here, and I'll state again, no more supermarket rotisserie chickens for me. This one is as easy as using my Crockpot. Thanks again!
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Szechwan Shrimp

Reviewed: Jan. 28, 2010
I made a chiffonade of bok choy and added that along with the shrimp (I used cooked shrimp) and served over jasmine rice. Next time I'll try using raw shrimp. I doubled the sauce, but didn't double the cayenne because of the kids. If jut for myself, I would double the cayenne too. A great, quick, easy recipe!
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Creamy Succotash with Bacon, Thyme and Chives

Reviewed: Feb. 1, 2010
Oh wow. With a good shake of Cajun spice blend, and everything else exactly as stated in the recipe, you've got yourself a keeper. Yum!! Thanks so much!
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1 user found this review helpful

3-Cheese Pasta Bake

Reviewed: Aug. 2, 2010
I too had to tweak, to use up what I had, and this recipe seemed to be tweakable. I sautéed two onions and a 4 oz can of mushrooms with some garlic. Used 1 lb Scoobidoo noodles for fun, 1 can c. of broccoli and two cups milk, 1 T Italian seasoning and some black and cayenne pepper. I also threw in a handful of beans the kids brought in from the garden; I steamed these first though. My cheese mix was cheddar-mozz. I also had a rib steak left over from last night, so I diced that and added it. The whole thing fit nicely in a 9x13 pan. The result was creamy and flavourful, a great casserole and the kids just loved it, but I think all the additions I made helped the flavour a great deal. I'd call this a base recipe, and add your odds and ends as I did for a great casserole meal.
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6 users found this review helpful

Pasta with Asparagus

Reviewed: Aug. 26, 2010
I made a few adjustments as well - added 1T butter to the oil, sauteed the 2 veg together with the red pepper, and used about 1/2 cup pasta cooking water plus 1/2 cup beef broth (to complement my main course) and everyone just loved it! Thanks S.!
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2 users found this review helpful

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