shoeaholic Recipe Reviews (Pg. 1) - Allrecipes.com (13157004)

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Slow Cooker Roast Beef

Reviewed: Sep. 24, 2012
I follow the instructions but added 1 cup water and two packages baby bellas (slices) as well. Perfection. It is also great in frnech dip sandwiches the next day! My husband simply raves overt his dish.
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1 user found this review helpful

Baked Honey Mustard Chicken

Reviewed: May 3, 2012
Great recipe! I used bone-in thighs and legs instead of boneless chicken breasts, since we eat chicken breasts most of the time. I increased the cooking time to 55 minutes to account for the different type of chicken. This was the most tender chicken ever! I put tinfoil in the botton of the baking dish so that the honey-mustard wouldn't bake to the bottom and scooped up the remaining mixture so that we could dip the chicken into the honey mustard. The honey-mustard itself was the perfect blend of sweet and tangy. I will definitely be making this again.
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3 users found this review helpful

Baked Ziti I

Reviewed: Mar. 23, 2012
This was a phenomenal recipe. My husband loved it. It makes a lot and is very filling. We have tons of leftovers, which is ok by us. I did use whole wheat pasta, italian sausage instead of hamburger and light sour cream. It was amazing and you could taste a hint of the tang in sour cream. It went very well with the pasta dish. I did layer in this order: noodles, sauce, sour cream, provolone, noodles, sauce, mozzarella/parm. I baked it uncovered for 25 minutes and it was perfect.. defiinitely not dry at all.
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1 user found this review helpful

Simple Baked Apples

Reviewed: Mar. 18, 2012
This was amazing! I made it in the crockpot, per some other reviews, and because my oven was occupied with other food. I put all the ingredients (not raisins or walnuts) and used 1/4 cup apple cider instead of milk. I cooked it on high for about 2.5 hours and it was perfect withe vanilla ice cream.
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4 users found this review helpful

Slow Cooker Cilantro Lime Chicken

Reviewed: Jan. 30, 2012
This was amazing! I used 3 chicken breasts, a jar of salsa, 1 lime, and then used seasonings (black/white pepper, cayenne pepper, cumin, etc) instead of taco seasoning to cut back on preservative and salt (I used a couple of shakes from my sea salt grinder). It was heavenly. I paired it with suateed onions and green peppers in garlic to make fajitas and served it with sour cream, cheese, avocado and small whole wheat tortillas. I will definitely be making this again and again.
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2 users found this review helpful

Fluffy Pancakes

Reviewed: Jan. 22, 2012
Perfect! I used buttermilk instead of milk/vinegar, and kept the rest of the recipe as is. Soo yummy! This will be my go-to recipe from now on for pancakes. I will never go back to using bisquick.
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2 users found this review helpful

Stuffed Jalapeno Firecrackers

Reviewed: Dec. 18, 2011
Great recipe! It was very easy to prepare. Make sure to use gloves when seeding the jalapenos so the oils don't get on your hands (very painful.. for a long time). I mixed cumin, garlic powder, cilantro and mexican cheese blend with the cream cheese before wrapping it in bacon. I think it didn't need to be broiled for 8 minutes on each side. A couple of the pieces of bacon were almost cooked too much. It was a great appetizer and everyone loved it. I will definitely be making this again.
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6 users found this review helpful

Fudge

Reviewed: Dec. 14, 2011
Made it as it, without nuts. It was great! I will definitley be making this again!!
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2 users found this review helpful

Paprika Chicken with Mushrooms

Reviewed: May 29, 2011
This was an amazing recipe! Although when I first started cooking, I had my doubts. I used chicken breast tenderloin and did not measure the spices. I use garlic powder, paprike and pepper liberally and then a dash of salt. I put the onions in with the chicken at the beginning and cooked, covered, for 6 minutes. i then turned the chicken, added shitake mushrooms, and cooked for an additional 5 minutes. It was incredibly good and I will definitely be making this again.
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2 users found this review helpful

Herb Rubbed Sirloin Tip Roast

Reviewed: Jan. 24, 2011
This recipe was great! I am not a huge beef person and I even loved it. We like it closer to well done so I cooked it for two hours, but other than that followed the recipe to a T. I will definitely make this again!
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4 users found this review helpful

Alice's Sour Cream Chicken Breasts

Reviewed: Oct. 26, 2010
This recipe was really disappointing. It was not very flavorful, and does not have enough sauce if you follow the recipe. The sauce part of the recipe should be doubled. I will never make this again and only half ate the meal last night because it was just not very good.
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1 user found this review helpful

Penne with Spicy Vodka Tomato Cream Sauce

Reviewed: Oct. 21, 2010
This sauce was definitely restaurant quality. I followed the recipes exactly, except I was 1/4 C soli vodka and 3/4 C cream. We mixed it with whole grain pasta. My husband absolutely raved over this one.
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2 users found this review helpful

Pesto Sauce

Reviewed: Oct. 5, 2010
This was a great recipe. Next time I will use 3/4 C olive oil instead of 1 C. I like my pesto to be a little thicker than how this recipe ended up being.
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2 users found this review helpful

Sun-Dried Tomato and Bow Tie Pasta

Reviewed: Sep. 30, 2010
I am giving this five stars based on a few changes. I made regular pesto (3 C fresh basil, 1/5 C pine nuts, 1/4 c parmesan, 3/4 c olive oil, 3 cloves garlic) in the food processor. Then in a sauce pan I sauteed cut up chicken breast in olive oil with pepper and 1 t mined garlic. I then added the fresh mushrooms, cayenne pepper and 5 oz sundried tomatoes (The salt is not needed for this recipe). After all of that was cooked, I drained the excess oil before adding the pesto. I let it simmer until the pesto was warmed through and served over whole grain penne. I sprinkled parmesan on top of it all. It was absolutely delicious and looked really gourmet.
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11 users found this review helpful

White Chocolate Raspberry Cheesecake

Reviewed: Sep. 22, 2010
This was absolutely amazing. My husband said it was the best homemade cheesecake he has ever eaten and that it was comparable to the cheesecake factory. I followed the recipe exactly except that I used 2 C chocolate cookie crumbs (crushed oreos in the food processer) and butter for the crust per other reviews. It was the perfect crust consistency and I had no problems covering the bottom. I did bake it in a water bath for 55 minutes (until it jiggled like jello but was not too firm) and them turned the oven off and let it sit for another hour. It turned out beautifully. Thy only thing I will do differently next time is use parchment paper on the bottom So I can move it to a platter to cut more easily. Also, running a knife under hot water, then drying with a cloth immediately made slicing the cake easy and clean.
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1 user found this review helpful

California Kabobs

Reviewed: Aug. 3, 2010
This was amazing! I tripled the marinade and marinatedd 3/4 lb beef sirloin steak in a bag, 3/4 lb chicken in a bag for about 11 hours (I let it sit all day while I was at work). About 30 minutes before putting the skewers together I marignated zucchini, onion, red and green pepper and mushrooms in the remaining marinated (I used this marinade to baste while grilling). It turned out really tender and had a great flavor. We will definitley be making this again often.
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1 user found this review helpful

Rosemary Red Potatoes

Reviewed: Aug. 2, 2010
I used all purposed potatoes instead of red potatoes because that is what I had on hand. I lined a baking dish with foil, sliced the potatoes and placed them on the pan. I then drizzled the potatoes with olive oil and added rosemary, sea salt, garlic powder, and a little pepper. I then mixed it with my hands to coat the potatoes. I cooked them on 415 for 30 minutes, stirring after 15 minutes. They turned out really well. I will definitely make these again.
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2 users found this review helpful

Chicken Florentine Casserole

Reviewed: Jun. 28, 2010
This was excellent. I sauteed fresh spinach in mushrooms in the butter and placed on the bottom of the baking dish. I then sliced the chicken breast in two (for faster cooking) and placed on top. I put some salt on top. In the saute pan, i added the garlic, italian seasoning, parmesan c of mushrom and half and half stirring constantly. I poured the mixture over the chicken and topped with mozzarella. and some freshly group pepper. I turned out so good and was really filling. Nex time, I will use two t minced garlic instead of 3.
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8 users found this review helpful

Green Chili and Cheese Chicken

Reviewed: Jun. 25, 2010
This was an exceptional and very quick/easy dish. I made a couple of modification bc I thought only green chiles and cheese might be bland. I mixed the green chiles and mexican cheese in a bowl and stuffed the chicken and placed them in a baking dish. I then sprinkled ground red (cayenne pepper) and a onion and garlic mixture on it (I didn't have fajita seasoning) Then i spooned sour cream on it and smoothed a thin layer on each. I then topped it with some salsa and the remaining cheese. I had thick chicken breasts so I cooked on 350 for 40 minutes. It was incredibly delicious and tender (even warmed up later as leftovers).
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60 users found this review helpful

Best Chicken Ever

Reviewed: Apr. 29, 2010
This dish was really yummy! I made a couple of modifications basedon other's reviews. First I cut my chicken breast in half to create smaller strips (to reduce cooking time). I only used 3 chicken breasts instead of 6. I coated my chicken with 1 C sour cream and refridgerated for 30 minutes. Meanwhile, I put cornflakes, italian season, pepper, crushed red pepper, garlic powder and minced onion flakes into the food processor to create fine crumbs. I then coated the chicken with the mixture, drizzled melted butter over the top and baked at 375 for 30 minutes. The chicken was cooked through and really moist. It also made for quicker total cook time since I am working and alwas in a rush to get the food on the table. Next time, I will put a half of package of rancth seasoning in my sour cream and cover the chicken with it the night before. My husband loved this and at the leftovers for lunch today! The cornflakes made a really yummy crust around the chicken. I will definitely be making this again.
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4 users found this review helpful

Displaying results 1-20 (of 38) reviews
 
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