Susan Recipe Reviews (Pg. 1) - (13565247)

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Pesto Shrimp Pasta

Reviewed: Aug. 13, 2009
We loved this! Especially my 18 year old son and husband who love shrimp dishes. I am not a big shrimp dish eater but I loved it too. One of the best meals I've ever made. Definetly make this again. :)I did modify it a bit based on some other reviews and my need to add something red for color. I did 4 things a little different. First I used green beans instead of asparagus- cut in 2" pieces like another reviewer did because that is what I had and my husband doesn't like asparagus. 2nd I increased the shrimp to 2 lbs because my son prefers there to be enough shrimp in shrimp dishes(as he says "a 1/2 a shrimp in every bite"). 3rd I added a cup or so of grape tomatoes cut in 1/2 lengthwise....I added these after the shrimp was about 1/2way cooked because they cook fast and the 4th thing I did differently also based on another reviwere was I increased the red pepper to 1/2 teaspoon from an 1/8 tsp. It was perfect we liked the extra spicyness but it didn't make it to spicy. Everything else I did just like the receipe.
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19 users found this review helpful

Penne Pasta with Spinach and Bacon

Reviewed: Jan. 26, 2011
Family really liked it. I changed it a little and added to it based on what I had. Step 1 the same except I timed it to be at the end so the pasta was hot. Step 2 and step 3: Didn't use olive oil, didn't need to ...just heated the bacon ....cooked it till crisp...removed form pan chopped it small and put it in in big bowl.... left all bacon grease in pan.......added finely chopped red onions (1 cup) and 5 cloves of garlic finely copped to bacon grease in pan and sauteed till done....added to big bowl....threw spinach in hot pan with bacon grease and took off burner let sit then stirred to wilt just a little not to much and coat with remaining grease... then threw spinach in the bowl...chopped 25 grape tomatoes and threw them in bowl (never cooked these- i like them very fresh- the hot pasta cooks them a little)....added grilled chicken (grilled on outdoor grill brushed with balsamic vinegar and small amount of olive oil)...cut chicken into bite size pieces.....threw the chicken in the bowl.... drained 1 jar of artichokes and threw in bowl.....added cooked pasta...drained and threw it hot into bowl with all the other ingredients and then tossed...added salt and pepper and sprinkled with parmesan cheese and then tossed again and served in low shallow bowls added another small sprinkle of parmesan cheese. Wonderful!
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16 users found this review helpful

Linguine Pasta with Shrimp and Tomatoes

Reviewed: Aug. 8, 2011
Made this tonight...It was very good. Husband, adult son and kids loved it. Used large can of diced tomatoes, 3 tablespoons butter, more like 3 tablespoons olive oil, 5-6 cloves of garlic, 2 lbs of shrimp...28-30 large shrimp. Would have like more sauce as it was terrific....used availble wine cabernet sauvignon. Cooked it for about 20 min...then to cook the shrimp I covered the shrimp in cajun seasoning (2 teaspoons at least) and then when I sauteed the shrimp I added 4 chopped scallion onions (green and white part)...very pretty.... served with garlic bread.....Delicious!
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4 users found this review helpful

Chicken In Basil Cream

Reviewed: Aug. 20, 2009
We all loved this. We made it the first time like the recipe says over chicken and The sauce was so fantastic my husband started suggesting other things it could go over. So I made the suace again a week later and we put it over Salmon. It was fantastic and so easy. I did do things a little different the second time to thicken it a bit. I put the butter in the bottom of the sauce pan and sauted the peppers (I used red and yellow roasted peppers in a jar instead of pimentos-thats what I had)I added ground sea salt and ground pepper then I added the chicken broth and the fresh basil- I think I used a 1/2 a cup of fresh basil- twice what it call for-chopped small but not super small. I let it cook (boil) for a couple of minutes added the cream and put it on simmer. Then added the Parmesan cheese- let it simmer uncovered for a while to get creamer and thicker. Spooned it over the Salmon. Yumm!
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2 users found this review helpful

Tomato 'n' Shrimp Pasta

Reviewed: Dec. 14, 2009
Cooked it pretty much like the recipe except I added more than 1/4 tsp of pepper flakes probably double that and I added them at middle of cooking the shrimp. Also no fresh basil tonight –the plants all froze last weekend so I used dried. Also, I used 1 cup of diced onions instead of a ½ cup and 2 lbs of shrimp instead of 1 ½ lbs. Turned out great! My husband and son devoured it. My 19 year old son says "Mom how come what cook tastes better than what chefs make who cook all day long". I'll take the compliment. Will definitely make this again!
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1 user found this review helpful

Tortellini Bites

Reviewed: Sep. 5, 2009
we loved this as main dish
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1 user found this review helpful

Classic Goulash

Reviewed: Jul. 14, 2013
Added bell peppers, used lots of onions, used Braggs instead of soy sauce. My family loves it. Great make ahead And take camping or serve large gathering. I cook noodles separately reg and gluten free and add at last minute....but I don't l Ike reheated noodle dishes because the noodles keep cooking and get mushy...especially gluten free. Also I top with shredded cheese, sour cream and diced onions like I would a chili.
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Quick Chicken Piccata

Reviewed: Mar. 11, 2013
Loved it. I'm gluten free. And this was so easy to adapt. I dredged in bob's red mill all purpose gluten free flour and served with rice instead of noodles for me. Served my family the noodles which I tossed with butter, garlic salt and pepper. I had three large chicken breasts...and when pounded they were very large so I cut them in half giving me 6 nice size breast pieces one for each person plus extra. I added more cayenne pepper to my husband's chicken breast because he likes every thing spicy!...mine I sprinkled lightly with the cayenne and i loved the kick...the kids I left it off completely! Everyone (all 4 of us) devoured every bite and we had 2 1/2 chicken good size breast pieces left for sandwiches or too put on top of a salad tomorrow. I will definitely make this again. Served it with a wedge salad.
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Rich Penne Pasta

Reviewed: Dec. 9, 2009
I used to 2 boxes of Penne pasta for 6 people - 4 adults and 2 children and I served it with a ceasar salad. Had pasta noodels left over but that was Ok I don't like to have to little. I would rather have left overs. Used 2 cans of diced tomatoes, 1 whole onion, added fresh basil from garden and marinara sauce, I used a pound of sausage. and only added a small amount of 1/2 and 1/2. Spooned it generously over the Pasta and it was really good, whole family liked it. Sprinkeled with parmesean not cheddar.
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