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Lamb Chops with Balsamic Reduction

Reviewed: Aug. 24, 2009
This really was fantastic! I used fresh basil and rosemary (I would have used fresh thyme but all I had was dried) and added fresh minced garlic with the scallions. The reduction was wonderful, as I love balsamic vinegar. I will probably double the sauce next time. The only problem I had was with the temperatures so I think I burned it a little, but my stovetop is rather tempermental and tends to be too hot so that is no fault of the recipe. I served this with homemade garlic mashed potatoes and a tossed salad. Next time there will definately be a good red wine. Yummy!! Thanks so much for sharing.
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Chicken and Bok Choy Soup

Reviewed: Mar. 13, 2013
This was a great way of using bok choy, a comforting nutritious soup. I served it with slices of homemade whole wheat bread and mugs of milk. (With gluten-free crackers and a different beverage this could easily be a safe meal for my gluten/dairy sensitive friends.) My children and I enjoyed this soup. I had to substitute sweet potatoes for the carrots, which usually works for my soups but I think this one has such a delicate flavor it really does need the carrots, both for flavor and texture. I'll use carrots next time. I also only had low sodium Better Than Boullion Chicken Base, so I did have to add salt to my bowl, no big deal. I think some parsley might be a good addition. I look forward to making this again.
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Terrific Turkey Chili

Reviewed: Oct. 25, 2012
This recipe is wonderful! It is now my go-to recipe for chili. I actually use it to make venison or beef chili too, and it is great. Thank you "big surprise"!
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Potato Leek Soup III

Reviewed: Sep. 13, 2012
This made a fantastic soup! I used half the amount of butter as Julie suggested in the comments, a mixure of potato varieties (red, yukon gold, russet), didn't peel them, a combination of half-and-half, whipping cream and 2% milk, and added diced ham in the last 5 minutes of cooking as another reviewer suggested. I think this soup would be tasty without the ham but is sure didn't hurt. ;) Thank you for the recipe!
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Chicken Stir-Fry

Reviewed: Aug. 4, 2009
I forgot an ingredient (the chicken bouillon) and this was still excellent! I don't recommend omitting it. My purposeful modifications: I added a Tbsp of brown sugar and a Tbsp of Worcestershire sauce (per the suggestions of other reviewers) used lite soy sauce, jarred ginger and fresh garlic. I blended all of this together with the corn starch and water (reduced to 1/2 cup) to make a sauce. I added this after stir frying the chicken and vegetables. I used the veggies I had on hand: fresh red bell pepper, celery, carrot, onion and frozen broccoli. All in all, an excellent recipe to play with. My son(5) is gobbling it up as I type! Thanks for sharing!
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Slow Cooker Baked Potatoes

Reviewed: Jan. 25, 2011
What a fantastic idea! No need to change a thing, this worked perfectly as is. I wanted to have my baked potatos ready when I returned from shopping and stumbles across this recipe. My potatos were in the crockpot several hours longer than I had intented and the skins were only a little tough on the bottom. I will definately be doing this again. Thank you for a fantastic recipe!
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4 users found this review helpful

Asian Rainbow Trout

Reviewed: Aug. 2, 2008
Because of what I had on hand I used three small, fresh-out-the-stream whole Idaho rainbow trout, veggie oil and dry ground ginger (boo-hiss, I know). I think I burned it a little, but this was still fantastic served with steamed rice and steamed veggies. My skeptical non-fish eating husband loved it. I shall try fresh ginger and seseme oil (and a lower heat!) next time. With all the fishing to be done where I live this may become a staple in our home. Thank you for sharing this recipe; it was lovely! :)
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French Toast II

Reviewed: Aug. 12, 2008
Finally, I have found the french toast recipe I've been looking for! I used half of the nutmeg this recipe called for, used multigrain bread and dipped the bread in the egg mix fairly quickly, but I otherwise followed the directions. Hubby and 4-year-old made this french toast disappear with big smiles. Thanks so much for such a tasty breakfast!
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Special Irish Beef Stew

Reviewed: Apr. 23, 2010
This was an excellent stew! I made a double batch since I was serving 12 (mostly hungry young boys) and I still had a good bit of leftovers. I served it with from-scratch cornbread and fruit salad. Everyone loved it. My changes: I used only one can of tomato paste (all I had), added a handfull of chopped fresh basil, a tablespoon of sugar and a can of stewed tomatoes. The cornstarch was not needed so I didn't use it. I also accidentally used Guinness Draught beer instead of the stout. Oops. It smelled marvelous while it was cooking but I didn't taste the beer as strong as I thought I would. Next time I'll make sure to use a stout. My only complaint is that it wasn't near salty enough. A salt shaker at the table fixed that. ;) Next time I'll salt and pepper the stew before simmering. Thanks for the recipe!
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Schweinebraten Pork Roast

Reviewed: Jun. 4, 2010
This was excellent! The pork had excellent flavor and was really quick and easy to prepare. I used Miller Chill light beer with lime. As others have said, the drippings made a marvelous gravy. My roast was so lean that I had no fat in the drippings so I used butter for the fat to make gravy and still used the juices. Next time I plan on using shortening instead of better in the gravy and less salt on the roast. It was a bit too salty for my tastes following the directions exactly. Overall this was a big hit with my family. There are hardly any leftovers and my husband said he liked this recipe better than my usual pork roast, which is one of his favorite meals! Thanks so much for a great recipe!
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Hamburger Soup I

Reviewed: Dec. 7, 2013
This is pretty good! I needed a soup for a church potluck and wanted to use some of the ground meat in my freezer. I followed the recipe almost exactly. My changes: as another reviewer did, I substituted the basil for marjoram, though I'm sure the basil would be just as delicious. I also used ground elk instead of the beef (I often substitute venison of some variety for beef in recipes; my family and I love it) and Organic Low Sodium Better Than Bouillon Beef Base for the beef bouillon cubes. My children were asking what smelled so good while it simmered. Yum!
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Tuna Noodle Casserole I

Reviewed: Apr. 8, 2011
Four stars! This recipe is a good starting point, something to tinker with different ingredients like veggies and seasonings. The sauce is very much like what you would use in a from-scratch mac and cheese, and worked well. I used some cooked elbow macaroni I had on hand instead of the egg noodles so mine was very much like a mac-n-cheese dish, but the egg noodles would be great. Honestly, I just eyeballed how much cooked noodles to use for how much sauce I made so I can't really comment on the noodle-to-sauce ratio in the recipe. I doubled the sauce as others suggested, but for the small can of tuna I use that was excessive. The sauce was bland, so I had to kick it up a notch with some spices. May fave was hot sauce. I aso used cooked frozen carrots and peas instead of the can. My kids were so hungry I didn't put mine in the oven, but it reheated great in the oven for lunch the next day so the step isn't totally useless. Overall, a keeper. Thanks Cat!
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Argentinean Potato Salad

Reviewed: Jul. 19, 2011
I was searching for south american potato recipes when I found this one. This really was a great version of potato salad! I served it with BBQ chicken breasts and a green salad. I was surprised how beautifully the lemon, dill and olive flavors blended. I'm usually not a big fan of dill and I almost skipped it. I'm glad I didn't! I loved the mixed vegatables in it; I also used cooked frozen mixed veggies as others suggested. My only other substitution was using yellow mustard instead of ground, but I do that with just about any recipe that calls for ground mustard. It is cheap, easy and always on hand. The recipe does lose one star because my kids did not like it (ages 7 and 2). They don't like any potato salad I've found yet, though. They suggested trying this recipe with honey mustard instead of regular. If they like it with that change I'll let ya'll know. ;) Thanks so much for such a great recipe! I'm eating the leftovers for lunch. YUM!
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Sweet Polish Cherry Cake

Reviewed: Jul. 11, 2012
This really was very tasty. We ate it for dessert last night and breakfast this morning. I had a bunch of sweet cherries from a friend's tree and needed to use them up. My changes after reading other's reviews: I used a full cup of plain greek yogurt, added a tsp almond extract to the batter and increased the cherries to 2 1/2 cups. The only thing I plan on doing differently next time is use even more cherries. I think this needs at least 3 cups of pitted cherries. Excellent recipe!
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Barbeque Beef Casserole

Reviewed: Feb. 10, 2014
This was pretty good, perfect for that crazy Monday night family meal. I (kind of) did a half recipe. Here is what I did: browned 1 lb ground meat (elk, actually) in a 10 inch oven-safe skillet, added 1 diced onion, 1 diced bell pepper (cuz I can't stand half a leftover onion or bell pepper hanging around), probably little more than a cup worth of frozen corn, the whole can of diced tomatoes and little more than half a cup or so of bbq sauce, and let that simmer until it started to thicken. I only had one box of corn bread mix on hand so I mixed that up, spread it on top of the mixture in the skillet (skipping the transfer to a 9x9 and another dish to wash) and put it in the oven for 20 minutes. Had I bothered to spread the cornbread batter out more evenly it would have covered the whole casserole just fine. As it was, it was plenty enough. My two-year-old and 9-year old both asked for seconds and my picky four year old ate every bite without too much protest (onions aren't her favorite). I had to put the leftovers away in a hurry to keep from eating too much! Overall, this was simple, fast and delicious. I think I'll make this again, though I might take more liberties with it in the future. Stirring shreds of cheddar into the cornbread batter before baking sounds fun. How about crumbled bacon? Frozen peas? Mmmmm, the possibilities! Well done, themamalion! Thank you!
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Sunday Morning Lemon Poppy Seed Pancakes

Reviewed: Apr. 5, 2013
These were pretty good, very lemony. I followed the recipe exactly for a triple batch, served with bacon. We tried it with store bought blueberry syrup and regular pancake syrup and I was surprised to find we preferred the regular syrup with these. My children (3 and 8) enjoyed them just fine but my husband was NOT impressed. He likes my lemon bars but did not appriciate me "messing" with his pancakes. I am freezing the leftovers for quick breakfasts on days he is away on business trips.
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Grandma's Gingerbread Pancakes

Reviewed: Dec. 30, 2013
I am eating the last of my first batch of these pancakes as I type. I made a single batch exactly as directed. Not bad! They are a thin pancake, almost a crepe, but the flavor is wonderful (as is the smell as they cook), served with plain ol' pancake syrup on top and cheesy scrambled eggs on the side. I will probably experiment to fluff them up a little bit next time (less water? more baking powder?), but my husband said there is nothing wrong with a thin pancake and my children all loved them.
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