Ali Recipe Reviews (Pg. 1) - (13543438)

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Cola Pork Chops

Reviewed: Apr. 5, 2012
Loved this with a few minor changes. Like many others, I salted and dusted my chops with flour and browned them a few minutes first. I used Pepsi since it is what I had on hand. Instead of getting another dish dirty, I added the sauce to my skillet on the stove. I covered it up and turned it down to a low simmer and cooked half an hour or so. Served with white rice. This really reminded me of sweet and sour pork. I am making this again soon and I am going to try cutting the pork into smaller pieces before cooking to see how that works. It was just slightly messy to be trying to cut up the pork chop while it was sliding around on the rice in all that sauce.
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Sloppy Joes II

Reviewed: Mar. 6, 2012
4 stars as written, but easy to turn into 5 stars! Original recipe needs more sauce. To turn it into 5 stars, use an entire small onion and bell pepper. Double the sauce ingredients and sub up to 1/2 cup of the ketchup (1.5 cups total) with bbq sauce. Adjust brown sugar depending on how sweet your bbq sauce is. We used a honey chipotle to add a bit of heat.
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Baked Whole Cauliflower

Reviewed: Nov. 18, 2010
Like many of the other reviewers, I cut my cauliflower up into small florets first. I put into a pot and added a can of chicken broth. Covered and boiled for about 10 minutes - or until they were just tender, but not mushy. Stir occasionally to check the doneness. I used italian seasoned bread crumbs. I used closer to 1/4 cup of Parmesan cheese (from a can). I probably added a bit more garlic powder. I used cayenne instead of red pepper flakes and left out the oregano. I probably also increased it to 1/2 - 1 tsp of salt also. I melted the butter and tossed everything together and put it in a pan to bake. After about 10 minutes in the oven, I stirred it to expose the other side of the cauliflower and then put back in for about 5 minutes. It needed just a bit more browing, so I stuck it under the broiler for a minute at the end. **I had a hard time imagining what this was going to taste like. I have to say the closest thing I can think of is maybe the breadsticks from CiCi's Pizza. They are soft, and you can really taste the italian seasoning, the garlic, and the parmesan. It was only on the larger florets that I even got much cauliflower taste at all.
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Cheesy Ham and Hash Brown Casserole

Reviewed: Oct. 19, 2010
Thought this was pretty good. Made mostly as written, but a few alterations. My pkg of shredded hash browns was only 30 oz. Let it thaw in the fridge for a few hours before mixing. Used a bit more ham to make up for the missing potatoes and since I was using this as a main dish. I used the real parmesian - not the stuff in the can. It was expensive and I didn't feel that it added much to the dish. Next time I will either leave it out completely or replace with a different cheese. I served this with turkey sausage links on the side. I can see how this would be good without the ham as a potato side dish. Would go well with bbq.
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Mushroom Pork Chops

Reviewed: Oct. 6, 2010
I made this very close to the original recipe, but made a few changes based on reviews and personal preference. I seasoned the chops with seasoning salt and garlic powder and browned them in a tiny bit of butter flavored crisco, removing to a piece of foil and pouring any juice over them. Wrap up sides of foil to keep warm. Used canned mushrooms and used a spoonful or two of the juice in the can to deglaze the pan. Ommitted the onion for personal preference. Cooked drained mushrooms 1 minute and reduced heat to medium low. Added in a can of Cream of Mushroom and a can of Golden Mushroom Soup. Mixed all well and added pork chops back to pan. Made sure they were covered with sauce, covered pan, and let simmer. Fipped chops every 10 minutes. Were done at 20 minutes, but got more tender the longer they simmered. I served over rice. The "gravy" was wonderful. Next time I may try it in the crockpot.
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The Best Chicken Salad Ever

Reviewed: Aug. 31, 2010
So easy! I leave out the celery and onion for personal preference. I use 2 large cans of chicken breast and mix with Miracle Whip and Marie's cole slaw dressing. Just mash everything together. Sometimes add a bit of salt or garlic salt. I keep the dressings in the fridge here at work and stock up on the canned chicken breast. I can keep it in the workroom or even in my desk. That way the ingredients are always on hand.
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Mushrooms with a Soy Sauce Glaze

Reviewed: Mar. 10, 2010
Yum, yum! I left out the black pepper as a personal preference and instead of fresh garlic, I used 2 tsp of the minced garlic in oil found in the spice isle. Other than that, I followed the recipe basically as written. I was able to make this while my grill was heating up. When there was just a little bit of liquid remaining, I went ahead and turned off the burner and covered my pan. When I got done cooking my steaks, the mushrooms were still warm and they had absorbed most of the remaining liquid. Such a time saver!! I would remind everyone that this is a 2 serving recipe. In fact, if you ask my husband, this only serves 1. There were no leftovers.
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Basic Baked Spaghetti

Reviewed: Feb. 18, 2010
Great base for a recipe! Our favorite combo so far has been: 1 lb ground beer, 8 oz sliced mushrooms, 4 lbs spaghetti sauce (we like Prego traditional), 1 lb angel hair pasta, 2 cups cheddar cheese, and 2 cups mozarella cheese (plus a bit of garlic and salt). Brown beef mushrooms. Season with garlic and salt. Drain. Add sauce and simmer. Break angel hair pasta into thirds or quarters. Boil for just over 3 minutes. Drain and add to sauce. Mix well. Do layers of noodles and sauce then layers of cheese. Normally we can get three layers of each. It will barely fit in a 9x13 pan.
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Anytime Fruit Salad

Reviewed: Sep. 30, 2009
I thought this was really good. About the only thing that I changed was that I used a 28oz can of mandarin oranges and just ate a few out of the can! I think you could almost get by with 8-10oz of the whipcream. In addition, I think chopped nuts would be good in this also.
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Coconut Shrimp I

Reviewed: Aug. 3, 2009
These were great. We did run our Baker's coconut through the blender a few times and it seemed to stick to the batter better. We used large-jumbo shrimp and did not leave the tails on. That way all of it was edible. It did make the battering part a bit messier though. We used a light beer and could detect no beer flavor. We deep fried ours on the stove. Just watch the color. Batches took between 2 and 3.5 minutes depending on where the oil temperature was. If they are only taking 2 minutes, you probably want to turn down the temp or alternate and cook some frozen french fries to lower the temp of the oil. We put them in the freezer instead of the fridge to save time. Left them in there about 20 minutes. No problem with the batter not staying on. None of us like horseradish so we did not try the dipping sauce. We used a homemade sweet and sour sauce and it was good. A bit laborous, but so worth it.
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