rashell12 Recipe Reviews (Pg. 1) - Allrecipes.com (13394396)

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Green Bean and Mushroom Medley

Reviewed: Jul. 8, 2009
Very good! This is good summer vegetable blend that's makes a better than typical side dish. Will definitely be making this again. To cut down on some of the work, we used a bag of fresh carrot chips (sliced like potato chips with ridges) instead of peeling and slicing the long, whole carrots.
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Shrimp Fried Rice II

Reviewed: Nov. 5, 2012
OH MY GOODNESS!!! This was so, so good and it's certainly something quick that can be done during the week or as simply a money saver for weekend Chinese food instead of buying it. I only attempted to make this because my family likes shrimp fried rice and this recipe had good reviews. I've never been a big fan of shrimp fried rice because I've only found two Chinese restaurants that actually have good flavor but this definitely has a lot of flavor and I will definitely make this again and buy the other entrees when ordering Chinese takeout. I tripled the recipe (had to use our very large electric skillet) and followed some of the other suggestions and added extra bean sprouts, used low sodium soy sauce and only used 3 tablespoons per recipe (9 tablespoons since I tripled the recipe; I first tasted it to see if it needed more and it didn't so I'm sure making the recipe as stated using only 3 tablespoons instead of four will be good). Also if using an electric skillet, start with the temperature around 350 degrees and turn it down as needed if it's cooking too fast. Lastly, put the salt and pepper in the eggs just as you would for scrambled eggs just to make sure that they're distributed throughout the entire dish (especially when making such a large volume as I did).
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Downeast Maine Pumpkin Bread

Reviewed: Nov. 5, 2012
Excellent recipe...and easy! I followed the recipe exactly with the exception of the sugar; instead of using 3 cups of white sugar, I used 2 cups of white and 1 cup of packed brown sugar. Also, for more ease and convenience, I put the entire mixture into one bundt pan hoping it didn't overflow and it didn't. I baked it for about 75 minutes but I think next time I'll only bake for 70 minutes, test with a toothpick, and if it comes out clean then I think that will be the perfect amount of time (it wasn't over baked at 75 minutes but the texture was a little too firm for my taste so I just want to see if 5 minutes less will do the trick).
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Salmon Burgers with Lemon Basil Mayo

Reviewed: Jul. 9, 2012
7/9/12: Have yet to make the Salmon Burgers, but the Lemon Basil Mayo is great (used Kraft Light Mayo and followed recipe exactly)! Right now I'm using them for ready-made Salmon burgers (which was why I was looking for what to top them with when I found this recipe) and will use them for turkey burgers which we eat quite a bit of. When I get the time (and courage) to make the Salmon burgers, I'll let you know how they turn out.
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Chicken Biscuit Pie

Reviewed: May 7, 2011
Love this recipe! Very quick. Using a large silver pan, doubled the recipe, but added a few dashes of garlic salt, a few more dashes of pepper an extra 1/2 cup of broth. Also, instead of making the biscuit dough, used two cans of Grands biscuits (8 in each; use plain, not butter flavor). The Grands calls for a 350 degree oven and the recipe calls for a 450 degree oven so I just placed a piece of foil on top of the biscuits after 10 minutes (did not tighten) because they browned too fast. I turned the oven off to let the dish sit for about 20 minutes in the heat. Next time I will bake using the instructions on the biscuit can. This is recipe is indeed a keeper! Will probably use Grands Jr. biscuits or regular sized biscuits next time (two cans of smaller sized biscuits for doubling the recipe should be perfect and without too much bread).
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3 users found this review helpful

Yummy Sweet Potato Casserole

Reviewed: Jan. 19, 2013
YUM YUM YUM! We loved this recipe. I've always made candied yams but never sweet potato casserole so this is a nice alternative. As suggested by other reviewers, I baked the sweet potatoes and used evaporated milk instead of regular milk, and added vanilla (1 1/2 teaspoons), cinnamon and nutmeg. Also, I used 5 jumbo sweet potatoes but still only used about a 1/2 cup of sugar for the mixture (actually 1/8 white sugar and 3/8 brown sugar) and cut back by a 1/4 cup on the brown sugar for the topping. It was the perfect amount of sweet and the vanilla was able to come through in the taste.
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4 users found this review helpful

Easy Red Beans and Rice

Reviewed: Apr. 7, 2009
Great recipe! I took a note from others and doubled the recipe. I used regular Polska Kielbasa and Bush's red beans (drain AND rinse to remove sodium and the thick juice its in) instead of kidney beans. I added much more garlic, used Del Monte basil, oregano and garlic diced tomatoes (still added the oregano the recipe called for), added generous sprinkles of Emeril's Bayou Blast creole seasoning, but only a little at a time to prevent over salting (did not use individual salt and pepper since these are already in the seasoning), and only used half a green pepper although I doubled the recipe because I'm not a big fan of them; I may even it completely next time. Also, some complained that the juice was runny but if you allow the everything to simmer (I even put a lid on for about 15 minutes unlike what the recipe says), the beans will thicken the juice. After everything was in the pan, I believe I allowed this to simmer for at least 35 to 40 minutes since I doubled the recipe but honestly, I was just looking for the juices to thicken and they did. I had my heat on medium high then reduced it medium low once it achieved a low boil. Once I saw the thickness I wanted, I turned off the heat. This recipe will definitely be in regular rotation for dinner meals. We loved it and most of all, it's quick! I was never willing to try red beans and rice because it didn't look appetizing but I figured I'd try this since some reviewers said that their young children liked it.
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Broiled Tilapia Parmesan

Reviewed: Mar. 20, 2013
LOVE, LOVE, LOVE this recipe! It's quick, it's easy and it tastes awesome! I followed the recipe exactly with the exception of lightly sprinkling the fillets with garlic salt on both sides but next time will only sprinkle one side or use just garlic powder. Also, I broiled 3 minutes on each side (instead of 2 minutes) plus another 3 minutes after putting on the topping and the fish was not at all overcooked; it was tender and moist. I served with steamed broccoli florets and Hidden Valley Ranch roasted potatoes. When I was preparing this meal I wasn't too sure if the ranch flavor of the potatoes and the flavors from the cheese coating would go together but it did...everyone loved the entire meal!
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Baked Omelet

Reviewed: Dec. 31, 2008
Very good, very easy to make and my family loved it! I made this for New Year's Eve afternoon brunch using Jimmy Dean sausage instead of ham and adding sauteed mushrooms (4 oz. can) and fresh onions. I also cut the seasoned salt in half (to 1/4), taking the suggestions of others, since the sausage is pretty well seasoned (I used the frozen Jimmy Dean sausage so I microwaved 4 patties on 50% for 90 seconds just to unthaw it and cut into small squares before adding to the mixture). Also, as others mentioned, I will also add more cheese; maybe 2/3 cup of both mozzarella and cheddar.
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Garlic Prime Rib

Reviewed: Dec. 25, 2008
Awesome, awesome, awesome! I made this for Christmas dinner and my family loved it! We had a 7 1/2 lb. rib roast but I used the recipe measurements in addition to 2 teaspoons each of oregano and basil, 2 extra tablespoons of olive oil, an extra teaspoon of salt and an extra teaspoon of pepper. Also, I marinated overnight instead of an hour before and I rubbed the marinade all over the roast instead of just on the fatty layer (I did, however, put most the marinade on the fatty layer). As noted by others, the cook time definitely took a lot longer than 1 1/2 hours to reach 145 degrees so make sure you have a thermometer when cooking this and, for meal planning purposes, allow yourself at least two hours (or three hours if you're cooking to 155/160 for medium well). We're not rare or medium rare red meat eaters so I let it cook until the temperature reached just under 160 degrees (F) for medium well, let it stand for 20 minutes before cutting and it was still perfectly tender and juicy.
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Vegetable Beef Soup I

Reviewed: Dec. 23, 2008
I just made this soup today and my family loved it! I've never made soup before but the recipe seemed so simple, I figured I couldn't mess it up...I just had to get over my fear that it would end up tasting like seasoned tomato juice with mushy vegetables (because of the 2-3 hour cook time)! I guess the key is the long, slow simmer of everything together because it definitely tasted like soup - amazing soup - and the vegetables were not mushy (once I got a low boil, I turned the heat down from "4" to "2" and kept it there until it was done; about 2 1/2 hours). I did as others suggested and used V-8 vegetable juice instead of straight tomato juice and added Lipton onion soup mix, 3 tbl. spoons of worchestershire sauce, 1 tbl. spoon of dried thyme, 4 cloves of minced garlic, 3 cans of beef broth, two extra potatoes to thicken (because of the added broth), an extra pound of beef stew meat and an extra bag of frozen mixed vegetables. I'm so elated that I made soup that I'll probably never buy canned soup again! This one is definitely a keeper (with the adjustments)! Also, I did have to add salt because I used low sodium broth and low sodium V-8, and I'm sure the frozen veggies added water and, therefore, contributed to the need for salt.
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8 users found this review helpful

Simply Parmesan Chicken

Reviewed: May 11, 2012
Delicious recipe and the chicken was tender & juicy. This one is a keeper...family loved it! I had 2 pkgs. of chicken breasts (12 total) so I tripled the ingredients (not the Italian seasoning bcuz I used Contadina Italian Style bread crumbs but added extra dry oregano and basil as well as pepper to the mixture). I lightly salted both sides of the chicken breasts and let them sit for about 1/2 hour (to ensure flavor but also to retain the juices so that they would not dry out) and I did not flatten/pound them. I also used shredded Parmesan cheese in the bread crumbs instead of the dry, grated kind. I lightly greased both pans & baked on 350 degrees for about 55 minutes (I'm sure this extra time was needed bcuz I had so much chicken, most pieces were very thick & bcuz I had 2 pans in the oven). When I turned chicken over, I topped them with Prego Tomato, Basil & Garlic (I heated two jars and added fresh minced garlic, a little salt, dry basil, dry oregano and a few squirts of ketchup) and shredded Mozzarella cheese, but turned the heat up to 375 & baked for another 20 minutes or so (cut in the middle of a thick one to check doneness). I served it with spaghetti (2 boxes of Dreamfield low carb) mixing with leftover sauce (next time I will use 3 jars of sauce so that all the pasta gets coated well; I left some plain with butter bcuz there was not enough sauce), Caesar salad (Kraft Caesar, no croutons, and leftover shredded Parmesan cheese) and garlic & cheese Texas Toast.
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Quick and Easy Chicken Noodle Soup

Reviewed: Apr. 1, 2009
The best soup ever! My family raved about it! I made this today, tripling the recipe, but used my own chicken broth (along with canned vegetable broth) from the whole chicken I boiled and deboned yesterday (I even cut up my veggies yesterday as well to cut down on kitchen time today). I also added chopped garlic and cream of chicken soup (not really for creaminess but for flavor and salt so I didn't need to sprinkle in much salt at all) but otherwise followed the recipe exactly. Oh, I also sauteed all the veggies and garlic together, not just the celery and onion. I will definitely be making this again and will one day try using all store bought broth when I don't have time to make my own. This is definitely a good starter for people like me who have never made chicken noodle soup.
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Creamy Parmesan and Sun-Dried Tomato Chicken Penne

Reviewed: Nov. 16, 2012
This is very good; I served it with salad and New York Garlic Texas Toast. In preparing it, I used fat free half & half; shredded Parmesan cheese; basil, oregano and garlic tomatoes; and seasoned the chicken with garlic powder. I only gave it four stars because had I not used seasoned/herb tomatoes and garlic POWDER on the chicken, I think it would have been lacking in flavor as other reviewers pointed out. Next time, I will lightly season and rub the chicken with garlic SALT or plain salt because the flavor of the mixture didn't get into the chicken (if you've ever tried the McCormick Fajita seasoning that flavor absolutely gets into the chicken and there's no need to doctor it up; it is delicious and even better the next day). I'll see how the leftovers taste tomorrow; hopefully it will be even tastier.
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Buttermilk Pie IV

Reviewed: Dec. 25, 2012
My family loved this one, however, I only gave this 4 stars because I used less sugar (I think 2 cups would have been overwhelmingly sweet) and I used butter instead of margarine. Also, as an experiment, I made two pies; one with only 1 cup plus 2 tablespoons of sugar (just in case 1 cup wasn't enough since I was cutting way back from 2 cups) using the baking temperatures given in the recipe; and the next day, I made the other using only 1 cup of sugar and baking at 350 degrees for 1 hour as one reviewer recommended. The winner: the "1 cup, 350 degree for 1 hour pie" hands down was the best because it really tasted like vanilla custard. Also, it wasn't as dark on the top so being less carmelized (than the first pie), that cut down on the sweetness as well. Next time, I may even bake it for an extra 3 to 5 minutes since there was a very thin layer on the bottom that was gelled but like pudding...but so good though! In contrast to my first pie with the extra 2 tablespoons of sugar simply tasted sweet. It was good but I see that the extra sugar didn't allow the vanilla flavor to come through.
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Red Garlic Mashed Potatoes

Reviewed: Dec. 26, 2012
Great mashed potatoes! I only gave this 4 stars because I omitted the sugar as suggested by other reviewers. Also, because my potatoes were soft enough, once I mashed them and mixed in all the ingredients with a fork, I didn't at all use an electric mixer because they had the perfect texture.
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Shrimp Scampi Bake

Reviewed: Jul. 3, 2013
I only used this recipe for inspiration for new flavors to make Tilapia so I'm rating soley based on the flavors. I used every ingredient listed but added Old Bay Seasoning (hence, the 4 stars instead of 5) and it was fantastic! I made 5 lbs. of Tilapia fillets so I used 2 1/2 sticks of ICBINB; 1 tablespoon of garlic powder; 1 tablespoon of dried parsley; 4 tablespoons of fresh lemon juice; 2 tablespoons of Dijon mustard and 1 slightly mounted tablespoon of Old Bay. Over low heat, I let all meld together for a few minutes and then I spooned the mixture over each piece of fish to make sure that they were all coated and then poured on the little that was left. With two pans on two different racks in the oven, I baked covered with foil on 400 degrees for 25 minutes, then uncovered for another 15 minutes and it was delicious and not at all overbaked (pour off the excess butter substitute mixture to save calories) and all the flavors were definitely baked into the fish. This was quick and easy and I'm sure that if some point, I'll get to the shrimp.
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Cinnamon Bread I

Reviewed: Jun. 5, 2013
I give this 3 stars as written (comes out a bit dry & heavy with a buttermilk aftertaste) but I found that a few changes made it to my liking. I always double quick bread recipes and put them in a bundt pan and I mix the wet and dry ingredients separately but I mix the sugar with the wet. So, for this cinnamon bread, I doubled all the ingredients but I only use 3 1/2 cups of flour instead of 4; 1 1/4 to 1 1/2 cups white sugar (both work fine but this last time I used 1 1/2) and 1 cup packed brown sugar; 1 generous tablespoon of ground cinnamon; canola oil (just over 3/4 cup - not quite 1 cup) instead of vegetable oil; 2 cups of unsweetened vanilla almond milk instead of buttermilk (I still used the 4 teaspoons of vanilla extract); eliminated the topping; and added 1 1/2 cups of chopped pecans (a 1/4 cup more wouldn't hurt). I bake it on 350 for 57 minutes and it's perfect....it truly tastes like a cinnamon roll (I think it's because of the added vanilla from the vanilla almond milk) and it was much more moist (canola oil and less flour!!). And yes, there is some added sugar but a total of 2 1/4 to 2 1/2 cups of sugar for double a quick bread recipe is not a lot; doubling some recipes on this site have called for 3 to 4 cups which I've certainly had to cut by 1/2 a cup to 1 full cup.
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Actually Delicious Turkey Burgers

Reviewed: Aug. 7, 2012
These were ok; if I make them again, I'll need to season them more. However, for those who say that they fall apart, I took the advice of another reviewer and used a whole egg instead of two egg whites and they didn't fall apart at all.
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