Allrecipes Home > The Buzz > Cooks > Paper_Doll

cook's profile

Reviews

Menus

View All Reviews

Learn more

My husband, my 18-month-old son and I all loved this recipe. Will definitely be making it again. As some previous posters have suggested, I added a package of Lipton onion soup mix along to the cream of mushroom soup and milk. I also put a little garlic in with the beef/onion. If you're adding the onion soup mix, it does make it a little saltier. I might suggest using the reduced sodium cream of mushroom soup to help with that.

Was this review helpful? [ YES ]
0 users found this review helpful

Mandarin Orange Cake I

Reviewed: Jun. 19, 2011

Delicious! Have made this several times, and it's become a family favorite! I've even made a sugar-free version using mandarin oranges in their own juice, sugar-free Pillsbury yellow cake mix, sugar-free instant vanilla pudding and sugar-free Cool Whip. Just as good as the original!

Was this review helpful? [ YES ]
2 users found this review helpful

Lemon Herbed Salmon

Reviewed: Jun. 19, 2011

Both the 16-month-old and the adults loved this. Will make again! I didn't have all the items on hand, so substituted with what I had, and it still came out great. I used about two tsps. of lemon juice since I didn't have lemon peel. Used parsley flakes instead of fresh parsley. Used Italian instead of plain bread crumbs. I agree with the person who said the fresh thyme really makes this dish, though. I had that, and it made it so flavorful!

Was this review helpful? [ YES ]
3 users found this review helpful

Sugar Coated Pecans

Reviewed: Dec. 22, 2010

I make this recipe every Christmas and New Year's. It's always a huge hit!

Was this review helpful? [ YES ]
2 users found this review helpful

Louisiana Shrimp Casserole

Reviewed: Mar. 15, 2009

Like many other posters, I put my own twist on this, but I found it didn't need much. I was extremely pleased with the results. I sprinkled the shrimp with a little bit of Old Bay seasoning and sauteed them with shrimp. I also added a small splash of white wine into the pan with the mushrooms (used an 8-ounce can since my family really likes them.) I was able to find the Cream of Shrimp soup at Wal-Mart and thought that really was essential to the dish. If you can't find it, I'd suggest using Shrimp Bisque or something similar, not the Cream of Mushroom soup. I also used all the sour cream the recipe called for and had no problem. Topped it with sharp cheddar. I thought it made a bit too much for an 8x8 pan, so I used my regular 9x13. It worked fine.

Was this review helpful? [ YES ]
1 user found this review helpful

Angel Hair Pasta with Shrimp and Basil

Reviewed: Mar. 13, 2009

No doubt my hubby would have given this one 5 stars. He adored it. I thought it was good, but not great. I only had two 14.5 oz. cans of diced tomatoes, so I used those along with a 28-oz. can of traditional spaghetti sauce. I thought the tomato flavor somewhat overwhelmed the garlic and basil. Wish I had added more. That said, I do think I will make this again.

Was this review helpful? [ YES ]
0 users found this review helpful

Smoky Potato Cheese Soup

Reviewed: Feb. 27, 2009

Loved the recipe, although I made several changes. First of all, I cut the recipe by 1/2. My favorite change was an addition of 2 teaspoons of Worcestershire sauce, as suggested in a similar recipe on another site. Added the perfect touch. Other changes were due to what I happened to have in my pantry: -Substituted fresh potatoes for canned, sliced potatoes, drained. (I used 2 cans for my half-recipe.) -Substituted processed cubed cheese to a 3-cup bag of shredded cheddar. -Used half the butter, but added a little olive oil to increase the smoking point. -Used a shallot instead of an onion, and added the cut up smoked sausage to that to brown it a bit before adding the rest of the ingredients. I noticed that using the potato masher turned out to be key here. Really helped thicken this, although I did use a bit of corn starch paste at the end as well. This turned out to be the perfect thick, hearty sausage-potato chowder. Will make again!

Was this review helpful? [ YES ]
0 users found this review helpful

Chicken a la Good

Reviewed: Feb. 27, 2009

Very good! Like one previous poster, I used the sauce from the Chicken Cordon Bleu II recipe on this site. WONDERFUL addition! I didn't have honey ham, so substituted prociutto, and that worked fine. Used the chicken broth on the bottom of the baking dish. I went to the trouble of pounding out the chicken breasts and rolling them up, and it made for a very pretty presentation. I did find it necessary to flip them over when broiling the bacon at the end to get the bacon crispy all over. I may try leaving the bacon off entirely next time. I think it would still be very good.

Was this review helpful? [ YES ]
0 users found this review helpful