MrsChmerkovskiy Recipe Reviews (Pg. 1) - Allrecipes.com (13672269)

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Asian Orange Chicken

Reviewed: Mar. 27, 2011
OH.MY.GOD. This was absolutely wonderful! Due to time issues, I was only able to marinate the chicken for about a half an hour, so I can only imagine how delicious it would have been if it sat for longer! I used five chicken breasts, so I ended up doubling everything. I had extra sauce left over, and threw it into the freezer for the next time I make this (believe you me..there will be a next time) I didn't measure out the orange zest, instead I zested an entire orange and used that. I used ground ginger instead of ginger root, and it was perfect and easy. I didn't follow the recipe for the cornstarch, instead I just eyeballed it and thickened it to my liking. There was a bit of flour that went to waste after dredging the chicken, so I think next time the flour mixture could be halved. Lastly, I found I needed more oil than what the recipe called for. The flour would thicken the oil up, so more oil needed to be added as everything cooked. I kept my bottle of olive oil next to the stove so I could add it as needed. I also kept a baking sheet next to the stove, and as the chicken was done I threw it on there and put it into the oven at 200 degrees. For about 5-7 minutes right before I went to serve, I cranked the oven up to 500 and let them crisp up again. After that, I threw it into a serving bowl and spooned some of the sauce over the chicken. Much less of a hassle than simmering the chicken in the sauce. It was delicious! I served it over white rice and everyone loved it.
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17 users found this review helpful

Stuffed Bell Peppers

Reviewed: Jan. 26, 2009
These peppers are absolutely fabulous! Being that I am not a vegetarian, I added hot Italian sausage in place of the vegetable protein. Otherwise, I wouldn't change a thing. These are just divine!
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2 users found this review helpful

Garlic Cheese Chicken Rollups

Reviewed: Jan. 30, 2009
This chicken is always a hit! Not only does it taste delicious, but it is so easy to prepare. I have made these several times and have always heard rave reviews! I will be making them again this weekend, but this time I am going to skip with breadcrumbs (trying to do low carb) and instead will marinade them in Zesty Italian dressing and then stuff them with the cheese. We will see how it turns out!
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1 user found this review helpful

Easy Mushroom Rice

Reviewed: Jan. 30, 2009
I love this recipe!!! I use an entire package of fresh mushrooms since they shrink down so much when they cook. This weekend I am going to try and make it with brown rice to make it a little bit healthier. I will let you know how it turns out!
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1 user found this review helpful

Walnut-Coconut Coffee Cake

Reviewed: Mar. 26, 2011
This cake is delicious!!!! I had leftover buttermilk I didn't want to go to waste, coconut flakes that have been sitting around for ages, and leftover walnuts. I admit, the cake didn't sound appetizing to me at all, but boy am I glad I let the other reviews sway my decision! The cake is incredibly moist and delicious. It has a subtle flavor to it, a hint of sweetness, but it is not a rich dessert by any means. If you are looking for a really "coconuty" flavor, I would up the coconut by a 1/2 c. or so. My family and I liked it the way it was though, and thought the hint of coconut was the perfect amount in order to take in all of the other flavors in the cake. Follow the directions as listed, and you won't be disappointed!
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8 users found this review helpful

Artichoke Spinach Lasagna

Reviewed: Mar. 1, 2009
This lasagna was so yummy! A nice change from a traditional veggie lasagna. The only changes I made were 1. I did not cover the veggie broth with a lid (some said theirs was too soupy so I figured I would let some evaporate) 2. Instead of using a 28 oz jar of spaghetti sauce, I used a 15 oz. bertolli alfredo and then 13 oz. of homemade spaghetti sauce 3. I could not find garlic and herb feta so I substituted for california tomato and basil. 4. I used basil instead of rosemary. My entire family raved about this recipe and literally every 5 minutes my grandma was saying how delicious it was. Not only was it fabulous tasting but it was also easy to prepare. To make it even easier, I think you could probably get away without boiling the noodles.
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5 users found this review helpful

Tasty Green Beans

Reviewed: Mar. 26, 2011
This recipe was a hit! I think from now on I will pair this with Asian cuisines because it does have a strong soy sauce flavor to it, and I think it would complement Asian dishes. For four people, I used about a pound of green beans and that was just enough. I halved the recipe, and it turned out great. This recipe is a keeper and I highly recommend it!
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1 user found this review helpful

Quick Peanut Butter Cookies

Reviewed: Dec. 30, 2011
I think some people are missing the beauty of this recipe...THERE'S NOT SUPPOSED TO BE FLOUR! These are great cookie for those suffering from Celiac Disease or those who have gluten sensitivities in general. Many people can't tolerate regular flour, so these are a great alternative. Are they the best peanut butter cookies ever? No, definitely not, but they are delicious for what they are, most people have these ingredients on hand, and they are really easy to make. As far as cook time goes, I would follow the directions on the recipe...I like ooey gooey soft cookies, and I had to cook these above the 8 minutes. I would check them at 8 minutes and see how they are. Mine didn't even brown on the bottom at all and they were in the oven for at least 10 minutes. Everyone's oven is different, so I would recommend following the instructions if it's your first time making them.
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15 users found this review helpful

Asian Salad

Reviewed: Mar. 20, 2011
I have made this recipe twice, and the first time I followed the recipe exactly. The second time I made a couple of huge mistakes that actually turned out to be okay. Therefore, I would claim this is a pretty foolproof recipe that you can't go wrong with! The second time I made it, I mistakenly melted the 1/2 c. butter in with the the rest of the dressing ingredients instead of using it to toast all the crunchy stuff. Side note: all of the crunchy ingredients really only need to be browned in about a Tbsp of butter...1/2 c. is not necessary. I also added too much sugar into the dressing...I put about 3/4 of a c. instead of a 1/2 cup. Everything was still very good and delicious though. This time around I was too lazy to chop green onions up for it, and everything was still fine. We didn't miss the green onions whatsoever. I would highly recommend using the prepackaged coleslaw mix for this, I used that the first time I made it. This time around my grocery store was out of it, so instead I just finely chopped up a head of cabbage. I also only buy one package of the blanched silvered almonds (I try to cut corners on grocery bills where I can), which equaled about a 1/2 c. and I felt that was enough. I highly recommend this recipe because it's a nice, light, crunchy, different salad that complements most Asian dishes.
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3 users found this review helpful

Crustless Spinach Quiche

Reviewed: Mar. 16, 2011
This is my favorite recipe for quiche, and it's the only quiche I make on a regular basis. You won't miss the crust with this, and why bother making a quiche with a crust when you can have it simple and delicious like this? This recipe is great as is, but it also serves as a good base recipe and you can alter it to your own tastes. I up the eggs to 7, saute a yellow pepper with the onion, and add a generous sprinkle of nutmeg. I shake the nutmeg on top once the vegetables and egg mixture are combined together, then I mix it all in until it's incorporated. I would say I use about 1/4 t. to 1/2 t. of the nutmeg. It's so yummy! Oh, and if you're feeling lazy and want to skip a step (or accidentally forget this step) don't fret about heating the spinach to get rid of the excess moisture. If you wring it out well enough, it's not a big deal. I forgot to heat it in the pan the last time I made it, and it still turned out fine. Highly recommended!
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4 users found this review helpful

Oatmeal Peanut Butter Cookies

Reviewed: Jan. 2, 2011
These were excellent and very easy to make. I added an extra 1/2 cup of oats. I also used salted butter in place of margarine, so I cut the salt down to half a teaspoon. I'm always partial to vanilla in my cookies, so I added a splash of that in as well. If you're looking for a very oatmeal taste to the cookies, I'd add an extra cup in. I'd also recommend NOT using all butter/margarine in place of the shortening. The shortening adds a very crisp flakiness to the cookies. These are not soft cookies, so the shortening helps them to stay crisp instead of just biting into a hard cookie like the consistency of a Chips Ahoy cookie. Stick to what I wrote above, and you won't be disappointed.
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3 users found this review helpful

Peanut Butter Fudge Cake

Reviewed: Jan. 3, 2011
This cake is divine. I followed it exactly as written except I had a large handful of chocolate chips I've been wanting to use up, so I threw them into the cake batter. I also used cake flour and a milk/vinegar substitute for the buttermilk. I made all of the frosting, but only used about 2/3's of it. I used a thick layer of it, just enough to cover the peanut butter, and that seemed perfect.
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1 user found this review helpful

Lemon Basil Carrots

Reviewed: Jan. 3, 2011
These were great. I didn't measure anything, and just did everything by taste. Everyone loved the carrots, and just raved about them. Instead of lemon juice, I used a packet of True Lemon, and it was just fine. I also used an entire bag of baby carrots instead of slicing whole carrots, and that fed five adults. This is a great recipe, and you'd be silly not to try it!
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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

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

Banana Muffins II

Reviewed: Mar. 15, 2009
These muffins are amazing! I didn't bother sifting the dry ingredients as I didn't really feel it was necessary. Once the batter was in the muffin tins, I topped them with brown sugar. Very moist and had a great flavor.
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1 user found this review helpful

Best Brownies

Reviewed: Aug. 19, 2012
This is it! This is the recipe! I've tried Brooke's Bombshell Brownies and the Quick and Easy Brownies on this site, and none of them have produced a fudgy gooey brownie like Best Brownies. I followed the recipe exactly, although I replaced the vanilla extract with maple syrup because I just ran out of vanilla this morning. I also cut back the salt to about 1/8 t. because I was using salted butter, and I didn't want it to be too much. Other than that, everything was the same. I used an 8x11 glass pan, and they cooked for about 27 minutes. The end result was delicious! I did not make the frosting because I've never really been a "frosted brownie" type of person. I thought these were great and didn't need it, but I did do a nice sprinkling of powdered sugar over top. Great recipe!
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1 user 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

Sage Pork Chops

Reviewed: Apr. 27, 2011
These were a nice change from regular old pork chops. I used boneless chops, and in place of butter substituted for olive oil. I don't get the bouillon cubes, but instead use the loose powdery kind. Instead of wasting a pot on the stove top, I run the tap water until it gets very hot and then fill my Pyrex measuring cup up with the hot water. I mix the bouillon in and it dissolves nicely without the extra clean-up. I'd definitely recommend this recipe.
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4 users 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

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