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Central American Tacos

Reviewed: Apr. 5, 2012
It's all good here! I think part of the problem with the potatoes is that 'large' is a subjective term. Also, I believe some people may differ on how much meat is necessary for a serving. We were happy with a 1 to 1 ratio. If you'd rather have more meat add what you like, but the cooked potatoes add a nice texture. Heating the tortillas in a skillet is a must, but takes no time at all.
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3 users found this review helpful

Tuna Garden Casserole

Reviewed: Apr. 4, 2012
Everyone liked it. I made a few minor changes for what I had on hand (& to make it Gluten Free To make GF I first sprayed glass 9 x 13 dish w/olive oil then put 12 oz Schaar GF penne pasta in the bottom UNCOOKED (GF pasta won’t stand much cooking). I sautéed onion, celery, red bell pepper, garlic together (still tender crisp), added salt, pepper, 1/4 C red wine (it's what I had open), 8 oz frozen chopped spinach, 1 sprig of fresh basil & 3 or 4 stems cilantro chopped and simmered on medium heat covered until the spinach was thawed abt 2 or 3 min. Next, stirred in about 1/2 of a small steamed cauliflower left from the night before along with the salmon. Spread the mixture evenly over the top of the uncooked pasta (in the casserole dish), poured 16 oz ‘Imagine’ brand Potato Leek soup on the top, next 1 ½ C chicken stock (extra b/c pasta wasn't cooked before hand), sprinkled top with a generous cup of Daia (nondairy) Cheddar Cheese followed by 1/3 Gluten Free bread crumbs. I misread directions - preheated and baked at 350 instead of 375 needed 30 minutes instead of 25 for the pasta to be cooked al dente, but then I put it in uncooked too. All in all my kind of recipe, healthy, easy, one dish, and liked by all! I gave only 4 stars b/c I think it needs more than 8 oz pasta & 1 can of fish per 8 people.
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German Chicken

Reviewed: Apr. 4, 2012
This one was certainly a surprise! We loved it, and considering how easy it was, it rates 5 stars in my book. Followed the recipe exactly, but took the suggetion of another reviewer and added diced sweet potato around the edges of the dish. A very easy weeknight meal...just add a green salad or a green veggie and you're all set. Thanks Lisa!
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3 users found this review helpful

BBQ Miso Chicken

Reviewed: Mar. 21, 2012
VERY VERY good I baked(no grill), made only 1/2 recipe of the marinade, but used the full 2 ½ lbs of chix (glad I did b/c all wanted leftovers!). I cut each breast half in 4 pieces b/c they were huge & was concerned about them getting done. I marinated in a pyrex casserole covered w/foil for 1½ hrs. Even though I made a 1/2 recipe of the marinade I used only 1/2 of that (so abt 1/4 orig recipe). Drizzled it on top turned them over a couple of times to make sure they were covered and sitting in it. Prehtd to 350, took dish straight from frig to oven and cooked it 15 min, then quickly turned the pieces over (inspecting how much longer they needed to cook) & added some sweet potato chunks & baby carrots around the edges of the pan. Put back in oven & cooked 15 more min. covered. Took out, turned pieces again in sauce (vegs incl.) left foil off, cooked an addtl 5 min (yes, lg breasts). Then turned oven off leaving them in 'til ready to eat….abt 15 more min. Wish I’d made rice to soak up the sauce it made…next time. For anyone worried about the raw chicken/ marinade/ cooking thing: b/c it was a preheated oven & cooked over 30 min, the marinade simmers & reaches a temp hot enough to kill bacteria– in fact it simmers most of the time its cooking so it’s very safe. If the chicken is done all the way through they’re both safe. Only minus to recipe is waaay too much marinade. Too good to remove a star, just be aware - if you make extra, keep away from raw ckn & use it later
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Gaucho Casserole

Reviewed: Feb. 29, 2012
Very good, fast meal; I completely disagree with Firefly9 about it not being a dinner item. It's certainly not gourmet, but it's healthy, fast and filling. I've made it several times and added various things at different times like chopped zucchini, mild rotel tomatoes or salsa (adjusted the water accordingly), subbed cooked brown rice for instant - it's very forgiving. Basically, you could try whatever you have on hand that your family likes.
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Ukrainian Red Borscht Soup

Reviewed: Feb. 9, 2012
It was good, no surprises – actually seemd a bit on the bland side to us. I grated the beets as called for. I was out of carrots so subbed diced sweet potato. Dairy allergy so left out sour cream. All in all a good comforting soup, to go to five stars it would need another herb or two. I agree with a few other comments, if you grate/shred the beets you shouldn’t cook them so long – they lose their color and that’s part of the fun of borscht – having magenta colored food! Of course, if you don’t put them in first the broth probably doesn’t get as much beet flavor.
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Pasta with Greens N Beans

Reviewed: Mar. 25, 2010
We loved this one! The only change I had to make was a bunch of baby Collard Greens chopped pretty small instead of escarole/spinach. I had them from our CSA share and they needed to be used. Those who made it and thought it was bland might try a different sausage. I used a chicken basil Italian sausage. This was so good I know I’ll be making it again and again. Thanks for sharing!
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3 users found this review helpful

Soul Smothered Chicken

Reviewed: Jan. 29, 2010
absolutely fantastic! easily adaptable for dietary restrictions if needed. Soul food at it's best!
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Grilled Turkey Reubens

Reviewed: Jun. 10, 2009
I enjoyed this one! No rye bread or hot wing sauce, we used Gluten Free Bread and I used cocktail sauce & spicy mustard with a healthy squirt of sriracha sauce to sub for the hot wing sauce. Delish!
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5 users found this review helpful

Grandpa's Classic Coney Sauce

Reviewed: May 26, 2009
We loved it! In fact it's made us want to have Coney Dogs much more often. I followed the recipe with only a couple of minor changes - I used ground buffalo instead of ground beef and apple cider vinegar (didn't have white). Thanks to Sean and his grandfather!
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Okra, Chicken and Rice Casserole

Reviewed: Mar. 16, 2009
We love this recipe - although because my family has to eat Gluten Free due to Celiac disease we don't use prepared soup. I sub one 14 1/2 oz can of diced tomatoes for the can of condensed mushroom soup - and I use a 16 oz bag of frozen sliced okra instead of slicing it myself - otherwise everything else is the same. We love the tomatoes with the okra too. I think they add a bit more liquid which aids the brown rice in it's cooking....oh I also put the chicken in the pan first and cover it with everything else so it doesn't dry out while cooking.
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Russian Cabbage Borscht

Reviewed: Feb. 25, 2009
I followed this recipe as written with the exceptions: my red cabbage was too small, but after reading one of the other reviewers that mentioned his grandmother used the beet greens too, I chopped and included them. After that I needed a bit more liquid so added 2 more cups of broth, increased the dill weed, cider vinegar & honey by half and used a 10.75 oz can of tomato puree. After reading quite a bit about borscht I get the idea that it's a lot like beef stew is here in the US. There are similar ingredients but probably a different recipe for every cook depending what they have available to use at the time – we loved the addition of the beet greens too. This was my first attempt at making it (and eating it) so I can't say if it's authentic, but I can say we thought it was a winner. Thanks Puma!
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Bite-Sized Salmon Tikka

Reviewed: Jan. 20, 2009
We loved this recipe! The only change I made was to use only a small amount of olive oil (appx 1 1/2 - 2 TBSP), which, I’m sure, may have changed it from the original intent, but it was great for us! We have to eat Gluten Free and it’s a perfect recipe for that. It was nice to find a new easy salmon recipe with an Indian influence (I’ve had very little experience with Indian food and this was a nice uncomplicated way to help get my feet wet.) I highly recommend this one! Thanks Tarma!
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