MrsChmerkovskiy Recipe Reviews (Pg. 3) - Allrecipes.com (13672269)

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Savory Herb Rice

Reviewed: Mar. 11, 2011
I made this with Cousin Cosmo's Greek Chicken and a salad. I would make it again, but I didn't think it was anything phenomenal. It has a subtle nice flavor to it, and it would complement a really flavorful meat dish nicely because this rice is a nice step up and change from regular rice, but it still lets the main dish be the star of the dinner. I had a hard time getting my rice to cook to the point of not being crunchy. I had to add in probably about an extra cup of water while it was cooking. Other than that, I omitted the chopped onion and I used oregano in place of marjoram (don't keep that on hand, and wasn't going to buy it for just 1/4 of a t.) Once it was done cooking I added some salt and pepper to taste.
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2 users found this review helpful

Pineapple Stuffing

Reviewed: Mar. 1, 2011
I used 1/2 c. salted butter, 3/4 c. sugar, 4 eggs, 20 oz. pineapple chunks which I cut into extremely small pieces, and 5 slices white bread. It cooked for a half hour under foil, and a half an hour without foil. Next time I will up the bread to 7 slices. It was a little too wet for my liking with the 5 pieces, and I felt like the pineapple:bread was a little off...too much pineapple for the amount of bread. I made this for a "Breakfast Night" dinner, and everyone loved it as is. I just think it could be improved. I wouldn't go more than 3/4 c. of sugar for this recipe. 3/4 c. seems to be the perfect amount of sweetness. I am fairly certain with the adjustments I'm suggesting, you will end up with a 5 star recipe. I also sprinkled some cinnamon over the top of it.
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4 users found this review helpful

Quick Chicken a la King

Reviewed: Feb. 25, 2011
I made this on a day where I didn't really have much on hand, but didn't feel like grocery shopping. I used an entire orange pepper and an entire green bell pepper chopped up. I had boneless chicken thighs on hand, so I used those too. I sauteed minced garlic in butter and then added a chopped onion and the peppers into the pan. Once they were tender, I poured them into a bowl and then added the chicken into the pan to let that cook. While the chicken cooked, I threw some instant rice into the microwave and added the soup and milk to the green pepper mix. Next time I would use about 1/3 of a cup of milk instead of the half cup. Once the chicken cooked, I added it into the pepper/soup mix and everything was nice and warm since it was all just cooked. I would definitely recommend adding additional spices into the soup mixture. I added a lot of garlic powder, onion powder, salt, and pepper. This is a simple quick meal that I would make if I had the ingredients on hand and wasn't in the mood to make an elaborate dinner. I would have given it four stars for the way I made it, but the recipe as is should be a 3 star rating. If you follow my suggestions you can have a four star recipe using very little ingredients, prep time, and not a lot of dishes for clean up. I would only recommend this recipe if you are crunched for time, don't have a lot of ingredients in your kitchen, or have peppers on hand you want to use up...otherwise this is just an okay meal.
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3 users found this review helpful

Creamy Baked Chicken

Reviewed: Feb. 23, 2011
Not sure why this has such high reviews. This was honestly bland and the gravy was so runny. When I think creamy, I think of a thick creamy gravy. If you want it thicker, definitely don't add the water to it. You might also add some cornstarch to it because the sauce is literally like liquid. I made it exactly as listed with the exception of using 5 whole chicken breasts and 1/2 c. chicken broth instead. I probably won't make this again, but if I did I would add the cornstarch, omit the broth, and season and dredge the chicken breasts in flour.
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3 users found this review helpful

Red Velvet Cake I

Reviewed: Feb. 20, 2011
Okay, I'm giving this a 4 star rating because I altered the recipe like most people seem to have done on here. I used 4 T cocoa powder, 1 oz. food coloring, 1 c. oil, and 2 c. sugar. I also didn't have buttermilk on hand so I soured milk using white vinegar. Other than altering the ingredient list, I followed the instructions exactly as written. The cake turned out wonderfully and everyone commented on how good it was. Some of the reviewers on here commented on the difficult time they had with the frosting. It is a more complex frosting to make, BUT it is totally worth it. Some frosting tips: let the milk and flour mixture cook long enough for it to get to nice and thick. Once it is thick, be sure to let the mixture cool COMPLETELY (I stuck mine in the fridge for a bit). For the final step, be sure to let everything whip for several minutes. If it doesn't whip long enough, the sugar granules will remain in the frosting and it will be crunchy and gross. I used the beater attachment on my KitchenAid to do this, and everything turned out really well. If you follow those tips you shouldn't have an issue with the frosting. I really enjoyed the frosting, but my brother likes the cream cheese frosting better. It's all about personal preference. Even if I don't make this recipe, if I need a vanilla frosting for other recipes, I will be sure to use this frosting. Definitely try it!
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8 users found this review helpful

David's Yellow Cake

Reviewed: Feb. 20, 2011
Warning: If you are looking for a light and fluffy yellow cake like what you get in the box, then go to your grocery store and pick up prepackaged cake mix. That being said, this cake is good. It's definitely a heavier and denser cake than you might expect if you are used to box cake mix. It is still very moist though. I made everything as written with the exception of using all-purpose flour instead. We sifted the all-purpose flour twice and then measured the 2 c. out after so it would be nice and fine and silky like cake flour. I made my own frosting using the Vanilla - Chocolate Powdered Sugar Frosting recipe on here (highly recommended...I did the chocolate version) This cake is good, but I don't feel like it's outstanding. If I wanted to make a yellow cake again, I would still probably experiment with some other recipes. I agree with the people on here who commented that it has a slight sweet cornbread flavor to it. The texture is nothing like cornbread, but it does have a subtle hint of that taste to it. If you are looking for a good cake that you know will turn out, I would recommend this. If you have time to test out some other recipes to compare and contrast which is best, I wouldn't hesitate to do that though either.
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3 users found this review helpful

Vanilla - Chocolate Powdered Sugar Frosting

Reviewed: Feb. 20, 2011
I made the chocolate version. We accidentally sifted the cocoa powder with the sugar, instead of adding it at the end, and it still turned out absolutely fine. This is a melt in your mouth frosting, and it's absolutely delicious. I will be using this frosting from now on for anything I need. Easy ingredients I always have on hand. I put the frosting on David's Yellow Cake, and it was great. I made a layered cake, and I had just enough frosting for it. I will say if you are a person who likes their cakes to be very thickly frosted, double this recipe. A little bit more frosting wouldn't have hurt, I may even make a double batch of it if I make that recipe again, but it was still good with the amount of frosting that was on it.
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4 users found this review helpful

Quick and Easy Brownies

Reviewed: Feb. 5, 2011
I was making these for a Super Bowl party, and these are definitely better than Brook's Bombshell Brownies, but I think I will still search for a different recipe. The first batch I made turned out wrong. The cocoa powder in the batter balled up. I went ahead and baked them to see how they would be, and they are edible, but I left them for my family to eat. The second batch I tweaked to try and avoid that problem with the cocoa powder. Here's what I did: I used 1/2 c. butter and 1/2 c. applesauce. I beat that in with the sugar, and then beat the 4 eggs and vanilla extract into the mix. In a separate bowl I combined the cocoa powder, salt, 1 c. of flour, and the baking powder. I stirred the dry ingredients together, and then gradually added it into the wet ingredients. There were no lumps, and then I baked it in the oven for about 40 minutes. They came out fine, but they're nothing spectacular. For my own personal preference, I would make these a day ahead of time because they seem to get fudgier tasting overnight.
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1 user found this review helpful

Slow Cooker Chicken and Dumplings

Reviewed: Feb. 4, 2011
I actually turn this recipe into a Cream of Chicken and Dumpling Soup. I throw into the slow cooker about 2 celery stalks, 6 carrots cut into circles, cubed chicken, and a chopped onion. To that I add about 6 cups of chicken broth, and three cans of cream of chicken soup. I sprinkle the top with parsley and black pepper, and then let everything sit in the slow cooker. I buy a big 16 oz. can of biscuits, and about a half an hour to 45 minutes before the soup is ready, I roll the biscuit dough into small balls and drop them into the soup. Keep in mind that before you put the biscuits in, it might look a little runny for a cream soup, but the dough will help to thicken it up a lot. Also, the biscuit dough will expand while cooking, so think about that when figuring out how big you want to make your dumplings. It's a great and easy recipe that everyone loves. I usually serve it with a loaf of bread and butter.
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1 user found this review helpful

Ninety Minute Cinnamon Rolls

Reviewed: Feb. 3, 2011
These are delicious and easy! I made the recipe exactly as directed, with the exception of using butter in the dough instead of margarine and I left out the raisins. In the filling, I used 1/2 c. of I Can't Believe It's Not Butter, and it turned out absolutely fine. Like some other posters, my dough never rose until I actually put the rolls into the oven, but that wasn't a big deal. I baked these in a round cake pan, and there wasn't a ton of room for them to expand so they did look a little ugly when they came out of the oven. They weren't stuck together though, and they looked absolutely fine after I slathered some glaze on them (just powdered sugar and milk). If I were making these to impress someone, or to take them to an event, I would use a 9x13. Making them as a Breakfast Night dinner for my family though, I'd use the cake pan again. It baked for about 30-35 minutes, and they were incredibly moist and gooey. Even the leftovers tasted just as good the next day. The only reason I didn't give it five stars was because the dough needed several more heaping teaspoons of flour added to it...it would have been way too sticky to roll otherwise. I did everything in my KitchenAid...used the beater attachment first and then switched to the dough hook when it needed to be kneaded. Once put together in the pan, I threw them in the fridge for a few hours before I baked them, and they were fine...just let them rest for a 1/2 hr. on the counter before they go in the oven.
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1 user found this review helpful

Deluxe Egg Rolls

Reviewed: Jan. 30, 2011
As written I give this recipe a three, but I feel strongly this could be made into a 5 star recipe. I've made these twice, and both times they've been satisfactory. This time I made them, I used a bag of coleslaw mix, and I shredded an extra carrot to go into them. I've also used regular ginger powder instead of buying ginger root since that's what I've had on hand. I put the ginger in to taste. I also added in salt, a little bit of garlic, onion powder, and several dashes of soy sauce and worcestershire sauce. Unfortunately I thought I had green onions, but didn't have any so I had to leave them out. They still tasted fine without them. In making these egg rolls twice I've learned that over seasoning them is better than under seasoning them. Don't be afraid to really spruce up the filling with spices and seasonings. Next time I'm going to go a little bolder with the flavor. **A forewarning: DO NOT STUFF THE WONTONS UNTIL YOU ARE READY TO FRY THEM. The wrappers will get wet and not fry properly if they sit for too long.**
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9 users found this review helpful

Sweet and Sour Chicken I

Reviewed: Jan. 30, 2011
I followed the recipe exactly as written with the exception of using the juice from a 20 oz. can of pineapple, but I still only used about 8 oz. of pineapple in the actual sweet and sour sauce. I used one green bell pepper in the sauce, and it was plenty. After the sauce cooled down, I added green pepper and pineapple into it so the sauce would take on some of that flavor. I also seasoned the chicken before breading. For some reason when frying the chicken, mine didn't get very golden brown no matter how long I left it in the oil for. I fried egg rolls in the same oil, which came out perfectly golden brown, so I'm not sure what was up with that. The chicken also lost its crispiness as it sat while I was cooking all of it up. I ended up having to throw them in the oven on 400 for about 15 minutes to get some of the crispiness back. That's the only reason I gave this recipe a 4 star rating, and the fact that the ingredient list is written improperly. The first ingredient on the list should be the first ingredient you use. This has pineapple listed first, but then under the directions it has the water listed first. It was a little confusing, and jumbled around, so be cautious when putting everything together. I'd recommend closely following the "directions" part of the recipe, and only looking at the "ingredients" part when you absolutely need to. FYI everything listed above the chicken breast is for the sauce, everything below the chicken is for the breading.
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18 users found this review helpful

Pico de Gallo Chicken Quesadillas

Reviewed: Jan. 28, 2011
This recipe is just okay. First off, when I think of Pico de Gallo, I think of spicy and flavorful. This pico is totally missing the heat by only using one jalapeno (and this is coming from someone who doesn't like things too spicy.) If I make this again, I would up it to at least 1 1/2 jalapenos. I also noticed no spices were used on the chicken. I wanted these to be tasty, so a few minutes before I threw my chicken in the grill pan I sprinkled lime juice, chili powder, cumin, garlic powder, onion powder, salt, and pepper over them. Next time I will let the chicken marinate in it for at least a few hours. The actual quesadillas were okay, but they still weren't packing the punch I was looking for. I did not cook these in the oven or on the stove, but instead used my Quesadilla Maker. I served them with chips and guacamole or salsa. I'm not quite sure where the almost 5 star rating is coming from, these are average quesadillas that could be improved by using a lot more seasonings. The recipe as written is a 3, and even with my adding of extra ingredients into them I still would only give them a 4.
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10 users found this review helpful

Super-Delicious Zuppa Toscana

Reviewed: Jan. 26, 2011
This recipe can be made much easier, and less of a big process by following this: Put some olive oil in a big pot, brown the garlic and onions, add the sausage and brown. While that's browning cook the bacon in the microwave until it is crispy and done. Strain the sausage mixture, return to pot, add bacon and broth. Let it boil, add the potatoes. **I sliced my potatoes using my KitchenAid mixer thin slicing attachment...worked perfectly** When the potatoes are cooked, add the cream, tear some kale up with your hands and you're set. Next time I will try using 4 potatoes. I did six, added almost all of them in, and there were way too many potatoes, so I scooped a lot of them out. Then when we sat down to eat, I felt like I scooped too many out. I think 4 small-med. potatoes would be the perfect amount. The recipe was still delicious, and everyone liked it. I gave it a four because I think the directions could be made much simpler by how I did it above. Also, I used kale instead of spinach.
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2 users found this review helpful

Grandmother's Buttermilk Cornbread

Reviewed: Jan. 19, 2011
This is definitely Yankee Cornbread and not Southern Cornbread, so if you're looking for that salty cornbread taste don't even try this recipe. That being said, this cornbread is delicious! I melted the butter in the microwave and added into a larger bowl that already had the 2/3 c. sugar in it...no point in melting on the stove top when the microwave works just fine and is less hassle. I also don't have an 8 in. sq. pan, so I used my loaf pan, and it was fine. I baked it for about 35-40 minutes and it was perfection. It has a subtle cornmeal flavor to it, accompanied with the perfect amount of sweetness. The buttermilk is just the icing on the cake! If you don't have buttermilk on hand, which I normally don't but I lucked out today, sour some milk yourself. You can do that by adding white vinegar or lemon juice to the milk. Let it sit for a couple minutes, and it will sour right up. I just don't think it would have the same great flavor if you didn't use buttermilk or soured milk.
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1 user found this review helpful

Italian Herb Bread I

Reviewed: Jan. 16, 2011
This bread was great, but next time I think I will put an egg wash on the outside of it to give it a "crustier" look. I baked mine for about 40 minutes because some reviewers said the 35 wasn't enough. Next time I will do it for about 45 minutes because I think it could have used the additional 5 minutes. Although there are a lot of spices added into the bread, it has a very subtle flavor. If you're really looking for something where you can distinctly taste the flavors, I would recommend doubling the spices and herbs. I served this bread with the Spinach and Artichoke Lasagna recipe (HIGHLY recommended) on this site, and I also fixed some bruschetta to go with it. Next time I will find a different Italian bread recipe to go with the bruschetta because this bread came out dense, heavy, and soft whereas bruschetta is best served on crispy and light bread.
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9 users found this review helpful

Easy Snack Wraps

Reviewed: Jan. 15, 2011
I served these during a bridge game, and everyone seemed to like them. These are nothing I would make for a fancy event, but they are cheap and filling for a more relaxed night and atmosphere. There were only four of us, so I used three tortillas, and I had about 4 leftover pieces at the end of the night. Instead of plain cream cheese, I used Garden Vegetable because I had leftovers of that in my fridge. I would definitely make them using that again. I didn't use lettuce because I don't really care for lettuce on sandwiches, but I did use the carrots and tomatoes. I did small slices of the tomatoes instead of mincing them. I also used turkey and added Muenster cheese. These are quick, easy, inexpensive, and tasty. I would definitely make these again, and you can spruce them up anyway you'd like. Alter it to your tastes and preferences.
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13 users found this review helpful

Brooke's Best Bombshell Brownies

Reviewed: Jan. 15, 2011
These were just okay. The brownies were so overpowered by the sweetness of them, that I actually felt they lost some of the true chocolate brownie flavor to them. I did not add chocolate chips into them, but I could only imagine how rich and sweet they would be if I did so considering how sugary they already were. They do have a very fudgy consistency to them, which I like over cakey brownies, but that's about all they had going for them. Other than not adding the chocolate chips, the only thing I changed was substituting 1/2 c. of apple sauce for 1/2 of the butter. Everything turned out the way it was supposed to, I just didn't care for them. Will definitely find a new recipe next time.
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1 user found this review helpful

Baby Back Ribs

Reviewed: Jan. 11, 2011
This recipe is perfection. The only thing I'd mention is there is no step making mention of removing the membrane from the back of the ribs. Take a butter knife to loosen one end, and then you should be able to rip the membrane right off. I used a homemade seasoning mixture of garlic, onion powder, salt, pepper etc. to sprinkle over the ribs. I then used a homemade BBQ sauce of Diet Coke and ketchup (12 oz. Diet Coke per 1 cup of ketchup. Let it simmer on the stove top until it reduces to a thicker BBQ like sauce.) When the ribs were done cooking, I took them out of the oven and threw them in my grill plan to give them that grilled look. The meat fell right off the bone, everyone raved over them, and there were no leftovers for the next day. This recipe is simple and impressive.
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9 users found this review helpful

Company Cauliflower

Reviewed: Jan. 6, 2011
The recipe is good as is, but you can definitely make it into a 5 star recipe by altering it to your own tastes. I don't measure anything out, and just do everything by the look and the taste of it. To spruce mine up a bit, I add in bacon bits, Parmesan cheese, garlic powder, onion powder, salt, and pepper. I also omit the butter because I don't think it's necessary. This recipe is great, and no matter what you add into or substitute out (I've used Swiss cheese instead of cheddar b/c that's what I had on hand etc.) it always turns out deliciously. It's even great the next day cold or warmed up in the microwave. I've never made this recipe and had anyone tell me they didn't like it.
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5 users found this review helpful

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