KZOO_KATHY Recipe Reviews (Pg. 1) - Allrecipes.com (1360877)

Slow Cooker Beef Stew I

Reviewed: Oct. 15, 2005

I finally bought a slow cooker and wanted a good beef stew recipe to christen it. This really hit the spot! I skipped the onion and paprika, subbed baby carrots and red potatoes, and added frozen petite peas in the final hour. (Oh, and poured in a few glugs of cab sav.) It was ready in 8 hours on Low. (I had cut the meat and potatoes into pretty small pieces.) The gravy was thick, perfect for mopping up with hot rolls. I will be making this all the time this winter! Thank you, Nancy!

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4 users found this review helpful

Marinated Baked Pork Chops

Reviewed: May 9, 2005

I used thin-cut, boneless pork chops and only cooked them for 15 minutes on each side, and they came out tough. (I doubled the sauce, so the chops were almost completely covered.) If I make this again, I will try marinating the chops in the mixture for a couple of hours. Beware, when I opened the oven door after the second 15 minutes, the oil in the sauce was spattering everywhere -- even on my arms as I removed it from the oven. So I'll either skip or reduce the oil next time! I don't know how to describe the flavor, but it's not too sweet, not too ketchup-y -- somehow the ingredients all blend into a good flavor (despite an unusual aroma while baking). It's an easy weeknight dinner. Thank you, Kim!

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1 user found this review helpful

Tava or Turkish Stew

Reviewed: Apr. 21, 2005

I'm glad I read Carrie's review before following what the editors did to her recipe. I couldn't understand why you would need to cook the chicken cubes in a skillet and then bake them for another half-hour. That's just crazy.

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16 users found this review helpful

Herbed Chicken Pasta

Reviewed: Apr. 21, 2005

There were so many helpful suggestions for this recipe. Following others' ideas, I used olive oil, added crushed red pepper, and substituted canned flavored tomatoes (drained and reserving the liquid to add as needed). I also added ALOT more garlic as a personal preference. Next time, I think I'll marinate the chicken cubes in Italian dressing (the chicken was a tad dry) and add a little tomato sauce or spaghetti sauce for a wetter, more tomato-ey sauce. This is a great starting point. You can really jazz up this recipe with some experimentation. Thank you, Corwynn!

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3 users found this review helpful

Rosemary and Peppercorn Chicken

Reviewed: Apr. 14, 2005

So, so, so rich -- and full of flavor, too. I bought mixed peppercorns in a grinder (very cheap), which has pink, green, black and white. I substituted half-and-half for the heavy cream, and also reduced the amount of butter and cream per a previous reviewer. There was still enough sauce to cover the chicken. This is very easy and quick, and would probably impress your guests. I'll make this again. Thank you, GS!

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8 users found this review helpful

Quick And Easy Mexican Chicken

Reviewed: Apr. 12, 2005

I was too tired to assemble enchiladas, so I did an ingredient search for chicken, salsa and rice and found this. It really hit the spot. I didn't have fresh garlic so I used garlic salt, and I used colby/jack blend in place of Cheddar. I also sprinkled some sliced black olives on top. The chicken was very moist, and the sauce was delicious spooned over rice. You can control the flavor and heat of this dish with your choice of salsa. It's a super easy weeknight dinner. Thank you, Karen!

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3 users found this review helpful

Tuscan Chicken

Reviewed: Apr. 1, 2005

I'm a big fan of no-prep, "throw it in a pan and bake it" recipes. I improvised a little by rubbing the chicken breasts with extra virgin olive oil, salt and pepper, and tossing some garlic cloves into the pan as well. I served this on top of mini penne and it was very, very filling. I think the flavor of the dish will depend mostly on the spaghetti sauce you choose. (I used a spicy pepper-flavored sauce and hubby asked that I tone it down next time.) I will probably make this again because it's so easy and the ingredients are minimal and convenient. Thank you, RS Thomas!

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3 users found this review helpful

Whipped Cream Cream Cheese Frosting

Reviewed: Mar. 22, 2005

Yummy! I put this on a strawberry cake -- can't wait to try it on lemon and chocolate too. It's so creamy and not too sweet at all. I chilled the bowl before whipping the cream (experienced bakers have told me this helps), and I also immediately returned the whipped cream to the refrigerator while I mixed the other ingredients. The frosting spread very easily with a spatula. Thank you, Tom!

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1 user found this review helpful

Mexican Pork Chops

Reviewed: Mar. 21, 2005

This is pretty good. The tomato mixture makes ALOT -- I would say it's enough for 8 chops! I used diced tomatoes with green chilis and cilantro (but I still added the can of chilis for more color), used pinquitos instead of kidney beans, and added taco seasoning to the tomato mixture in the skillet. The chops really didn't have any flavor, but the tomato/rice mixture was delicious. I will try it again, but cut down on the mixture ingredients (or else invite a houseful of people). Thank you, JValentine!

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2 users found this review helpful

Apricot Pork Chops

Reviewed: Mar. 10, 2005

This is a super easy and tasty recipe that can also be used with chicken breasts. Keep the ingredients in your pantry and you'll never have to wonder what's for dinner.

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2 users found this review helpful

Tangy Chicken

Reviewed: Mar. 10, 2005

My sister-in-law has been making this for years and she was kind enough to share it with me -- it's a colorful, tasty recipe that's good enough for company. Spoon the chicken and sauce over white rice and serve with mixed veggies and a green salad. I always have the ingredients in my pantry. Use it for pork chops too!

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9 users found this review helpful

Grandmas Chicken Chardon

Reviewed: Mar. 10, 2005

This is very good. I scaled it down to 2 servings, and lightly browned the breaded chicken to make sure the coating wouldn't fall off during baking. (I always use Italian-seasoned bread crumbs so there was no need for the garlic powder -- though I did add some fresh grated Parmesan.) It was so moist and tender! I love the flavor of butter and lemon, and the mushrooms are a bonus. I will definitely make this again because it is very tasty, it's quick, and it's so easy that I don't even need to measure anything. Thank you, MaddieGail!

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10 users found this review helpful

Ranch Crispy Chicken

Reviewed: Mar. 21, 2004

Maybe I should have used the name-brand dressing mix instead of the store brand, because this did not taste good at all.

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2 users found this review helpful

Baked Pesto Chicken

Reviewed: Mar. 21, 2004

I would recommend loosely covering the chicken with more aluminum foil. Because of the oil content in pesto, it spatters like crazy! I thought this was fairly good; it scores points for being quick and easy.

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1 user found this review helpful

Simple Macaroni Salad

Reviewed: Mar. 19, 2004

Thanks to those who warned that this was too dry as is -- I followed several suggestions and added a 1/2 cup of sour cream, as well as another 1/2 cup of mayonnaise. (After overnight refrigeration, it was still kind of dry. If I make it again, I'll probably use 2 cups of mayo and at least 1/2 cup of sour cream.) I also added some garlic salt as suggested. Since I made this for a St. Patrick's Day potluck at work, I used green and orange bell peppers for the colors of Ireland. My co-workers said they liked it!

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3 users found this review helpful

Fantastic Lemon Butter Fillet

Reviewed: Jan. 4, 2004

Very good flavor! I used pollock filets, which were fairly thin. But so many reviewers recommended a longer cooking time, that I cooked them for 30 minutes just to be sure. I served this with a flavored rice mix and french-cut green beans. It's easy enough for a weeknight dinner, but looks special. Thank you, Matthew! A word to the wise: Because of the lemon juice, DO NOT use a Teflon-coated (i.e. non-stick) baking sheet or it will absorb the fish smell and flavor. Use glass if you can.

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139 users found this review helpful

Citrus Barbecued Pork Chops

Reviewed: Jan. 4, 2004

I used this recipe for grilled chicken breasts. Next time I will marinate the chicken in some of the mixture for a few hours -- it turned out too dry for my liking. The flavor was pretty good. I will try it again.

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3 users found this review helpful

Amy's Garlic Egg Chicken

Reviewed: Nov. 5, 2003

Not half bad, but I don't understand the craziness over this recipe. The beauty is its simplicity. If you have Italian seasoned breadcrumbs, you don't even have to mess with the parmesan or parsley. I'll make it again because I always have the ingredients on hand.

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1 user found this review helpful

Grilled Lemon Herb Pork Chops

Reviewed: Nov. 2, 2003

I tried this marinade on grilled chicken breasts and it turned out very well! The chicken was incredibly moist after only 4 hours of marinating. I substituted extra virgin olive oil for the vegetable oil for more flavor, cut the salt in half (1 tsp. looked like too much), and used Italian seasoning since I didn't have oregano individually. Thank you, Doreen!

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4 users found this review helpful

Pork Chops with Jalapeno Jelly

Reviewed: Jun. 5, 2003

This recipe made very good use of a jar of hot pepper jelly I've had sitting in the pantry. (Probably sweeter than jalapeno jelly, but it worked!) I used extra virgin olive oil for even stronger flavor. I tenderized the chops first and let them marinate for about 6 hours, and they held much of the moisture during grilling. Hubby gave it a big thumbs up -- I'm not a real fan of pork chops, but I cleaned my plate as well because I enjoyed the flavor so much. Since I have half a jar of jelly left, we'll definitely make this again.

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9 users found this review helpful