Nena902 Recipe Reviews (Pg. 1) - Allrecipes.com (13723562)

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Low Carb Jambalaya

Reviewed: Dec. 28, 2012
I have made this on the stovetop and in my slowcooker. Here are a few things I do to get the calorie count even lower. Replace olive oil in butter with Butter Flavor Pam and I Can't Believe It's Not Butter. Replace andouille sausage with Hardwood Smoked Chicken Kielbasa and also add turkey sausage. I also use a mix of both white and dark meat chicken to add variety. Also since I am not crazy for shell fish, I use about half of the shrimp just for the fish flavor it brings in. This is so easy to make, leftovers freeze well and it tastes wonderful!
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5 users found this review helpful

Rice Balls a la Tim

Reviewed: May 21, 2011
I emailed this recipe to my daughter to make for a small dinner party. My daughter is still in the process of learning how to cook, however she is a picky eater and fussy over certain foods. She told me that this was very simple and turned out wonderful, in fact she spent about 30 minutes on the telephone raving over this dish and the compliments she received from her dinner guests! Well done, Tim, whoever you are, and thank you, Queenbee28 for sharing this recipe!
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1 user found this review helpful

Olive Oil Roasted Eggplant with Lemon

Reviewed: Dec. 31, 2010
Easy breezy and so delicious! I just followed the recipe and it came out just fine. I did add whole peeled garlic cloves in the pan and served this with thin spagettini, artichoke hearts and jarred roasted peppers, tossed with a tad of light olive oil. A nice healthy meal, quick, easy and tasty! One thing to remember is to bake this in glass ovenware such as pyrex, never aluminum. Also when slicing the eggplant, use only stainless steel knife. Anything metal will ruin the flavor. Bon appetit!
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25 users found this review helpful

Slow Cooker Apple Crisp

Reviewed: Dec. 4, 2010
I have done this on the stovetop and in the oven, but never in the slowcooker, but this sounds doable in all three. I love this, I am heavy on the cinammon and also add a little vanilla just for aroma. It can be made with cranraisins, plain raisins, oatmeal or anything else you want to try in there that works. This we serve with icecream. It's to die for!
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9 users found this review helpful

Pineapple Pepper Chicken

Reviewed: Aug. 12, 2010
Five stars. My co-worker gave me this recipe a few years ago with very minor changes. One, she makes this in her slow cooker. Two she makes her own barbeque teriyaki sauce instead of the ketchup. I used a bottled teriyaki marinade which was fine. Plus she throws in any combination of citrus soda she has on hand in place of the water. This is a nice meal no matter what changes you make to it. It's really chef- friendly!
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4 users found this review helpful

Chicken 'n' Carrot Dumpling Stew

Reviewed: Aug. 12, 2010
This is a dish that I have been making for years. The quickie version calls for canned condensed cream of chicken soup. I like this old fashioned homemade version better. The only thing I do differently is I make the dumplings from bisquick (follow directions on box for bisquits and spoon-drop them in instead of baking). I have added peas to this a couple of times and once I added asparagus tips which was very good, as well. This is a nice family style recipe that you can be proud to serve.
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2 users found this review helpful

Aunt Mary's Eggplant Balls

Reviewed: Aug. 10, 2010
Ifollowed this recipe to the letter. Not enough water to steam burnt some of the eggplant. Not able to form into balls, tried frying and baking and both ways ended up with mush which fell apart. Bitter because the most important step was missing which was to salt, plate-press and rinse the acid from the eggplant before cubing. Because I was lazy today and did not feel like making eggplant the way I know how, I ended up unhappy. I'd skip the cubing process, eggwash, breadcrumb and fry your slices.
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3 users found this review helpful

Tri-Color Pasta Salad

Reviewed: May 13, 2010
This is so kitchen friendly, you can add anything and everything to this. I have added chunks of salami, cheeses of all kinds including chunks of bleu cheese, feta, provolone... This is the most versatile and easy recipe!
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11 users found this review helpful

Caramel Popcorn

Reviewed: Oct. 24, 2009
This is great. What makes this is the brown sugar. Add those little red peanuts and this tastes alot like Cracker Jacks. Just remember to PICK OUT THE UNPOPPED KERNELS or you will break your teeth! Very good 5 stars!
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2 users found this review helpful

Amish Bread

Reviewed: Sep. 24, 2009
I made two loaves of this bread last winter by hand (no bread machine here). My family went nuts over this bread. The kids sliced it thick and toasted it. The most important thing was to proof the yeast, after that, it was a piece of cake! Looking forward to making this again this winter. Five Stars.
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1 user found this review helpful

French Onion Soup XI

Reviewed: Sep. 3, 2009
I just made this exact recipe this weekend with a hunk of Beef in a slow cooker. Trust me, ten onions is NOT absurd! If it is done right, the onions will become translucent and practically melt away. Enjoy this with a hunk of homemade French bread and some sweet butter and away we go! Excellent recipe!
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3 users found this review helpful

Easy Slow Cooker French Dip

Reviewed: Sep. 3, 2009
I would give this ten stars if I could. To this recipe, I added...NOTHING! Had this at my daughter's this weekend and thought I died and went to heaven. We made sandwiches with the beef on buttered soft rolls and used the juices for dipping. The beef was so tender you could cut it with a fork. The juice was out of this world. Next time, I'm taking the juices, adding a hunk of bread at the bottom, throwing some mozeralla cheese over it, broil it and making a French Onion Soup of this to die for! Excellent recipe either way!
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2 users found this review helpful

Sausage Squash Skillet

Reviewed: Aug. 18, 2009
I needed something to do with too much summer squash that I had blanched and frozen from a pick-yourself farm we visited a few weeks ago. This was so easy and very good. I served it over white rice and added a big fat juicy Jersey tomato which I chopped up, to the pot which gave it some color. I think this is a good "as is" dish or easy to add more and more vegetables (next time I will try adding baby spinach) "as you like it".
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1 user found this review helpful

Chocolate Oil Cake

Reviewed: Aug. 17, 2009
This is my husband's favorite cake. He says it is the moist-est cake I have ever baked. Five stars for ease and consistently being perfect every time I make this cake.
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3 users found this review helpful

Broccoli Beef I

Reviewed: Jul. 13, 2009
I am giving this 3 stars. I agree with reviewer MikeT that the flour/liquid ratio doesn't work. Less flour more liquid or you will end up with glue. Also, next time, I will triple up on the ginger and the rest of the spices because this was too bland. I used brown sugar and then added additional white sugar for sweetness, I did not add ground red pepper but only because I have to stay away from spicey foods. If not, I would have gladly added that bit of hot in the mix. I like this recipe because you can add anything you want, play with it and it will still be good. The only thing I think is wrong with this recipe is that there is way too much flour which gave it a floury undertaste. I would make rue next time, using corn starch rather than flour and slowly add this into the liquids just for thickening and so that the flour does not overpower the spices. Otherwise, this is a good, healthy recipe.
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2 users found this review helpful

Salmon, Rice, and Fried Tomatoes

Reviewed: Jul. 9, 2009
I needed something to do with the can of salmon I had in the cupboard and stumbled on this recipe. I used the canned salmon in place of fresh (in a pinch it worked!) I slowly removed the salmon from the can with a knife so it came out in three solid pieces. I removed all the skin off the salmon and placed it in the pan. Then proceeded to cook according to the recipe. I did not fry up the tomatoes, I just threw them in fresh. I followed the advice of the other reviewers and made a nice lemon butter sauce to pour over the top. It was unbelievably good! I gave this a 5 star rating because you can use fresh, canned and probably frozen salmon here as well as canned whole tomatoes in a pinch and it would still taste great!
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5 users found this review helpful

Chicken Tetrazzini IV

Reviewed: Jun. 23, 2009
I simpled this up by eliminating the flour and the cream, and cutting the butter in half. I used a can of cream of mushroom soup instead and one can of cold milk. Next time I will experiment by adding frozen peas and diced carrots to the mix. I like the idea of fresh mushrooms too. And brocolli florets to garnish this. I gave this 5 stars because it is quick, easy and you can play with the recipe to suite your individual tastes.
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1 user found this review helpful

Bottom Round Roast with Onion Gravy

Reviewed: Apr. 28, 2009
MBrooker, your recipe sounds almost identical to mine, except where you are using Merlot (yum) I am using balsamic vinegar and a lot more chunked up fresh vegetables. The secret to a successful potroast is to sear on a high flame on all sides right at the beginning in order to keep the juices inside the meat. Next time I'll be trying the merlot!
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1 user found this review helpful

Irish Soda Bread

Reviewed: Apr. 22, 2009
I made this bread last St. Patty's day and it came out great! Very authentic. Very nice and very easy I rated this 5 stars.
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1 user found this review helpful

Buttery Soft Pretzels

Reviewed: Apr. 21, 2009
This recipe was so easy and amazingly good. I cut the recipe in half as a test batch and used kosher salt in the recipe. I used coarse sea salt on top. My oven runs hot so I watched them carefully during baking time so they would not burn. I used parchment paper to line the baking sheets and I recommend using parchment paper in all bread baking projects because it does prevent burning and sticking on the bottoms. I will definitely make these again and try various toppings and shapes just for the fun of it. 4 and a half stars!
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1 user found this review helpful

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