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Strawberry Oatmeal Breakfast Smoothie

Reviewed: Mar. 24, 2014
I've been having this smoothie for breakfast and lunch for 2 weeks. It keeps me full, it's yummy, and I've already lost 7 pounds! I change up the fruit, replacing the strawberries with raspberries or blueberries. I also leave out the vanilla and sugar since I add a container of honey or vanilla Greek yogurt for extra protein. I also use regular milk since I don't tolerate soy well.
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1 user found this review helpful

Sausage Pasta

Reviewed: Feb. 3, 2013
Love, love, love this. I make it at least once a month. The only tweak I suggest is not to add all the broth at once. Sometimes it's just too much, add a little at a time as needed. This is a flexible recipe and a great way to use up odds and ends. I've used spicy, mild, sweet and chicken sausage. During the summer I'll use fresh spinach, basil and tomatoes from the garden. We especially like it with whole wheat penne and fire roasted tomatoes. It does make a lot but the leftovers are even better the next day.
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0 users found this review helpful

Ham and Cheese Crescent Roll-Ups

Reviewed: Sep. 10, 2012
way, way too salty for us even though I used low sodium ham.
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1 user found this review helpful

Sunday Chops and Stuffing

Reviewed: Jan. 5, 2012
I would give this 4.5 stars. It's very, very good, but to make it even easier, dump a can of apple pie filling (even sugar free or reduced sugar) in a 13x9 pan, place browned chops on top, then top with prepared instant stuffing. Usually I'm a big fan of making everything from scratch but in this case you can save yourself a lot of work and get results just as good.
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1 user found this review helpful

Papa's Vinegar Chicken

Reviewed: Jul. 16, 2011
I loved it! Don't be intimidated by the vinegar, it actually ends up with a mild flavor. I didn't have quite enough vinegar on hand so I made up the difference with apple juice. Also cut the salt down to 1 tablespoon. It does have a very strong odor when boiling so keep a window open. Next time I may try boiling it on my grill's side burner - no smell in the house and I can transfer it right over to the grill when it's done boiling.
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5 users found this review helpful

Juicy Marinated Steaks

Reviewed: Jun. 27, 2011
I have been trying several beef marinades this summer, looking for one that we liked. I can finally stop looking, this is it! I did make a few minor changes. I don't keep onion or garlic salt on hand so I used onion powder and minced garlic. I also used fresh herbs for the dried. Hubby said, "if you keep cooking like this, we'll never go out to eat again." Thank you!
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10 users found this review helpful

Jacky's Fruit and Yogurt Muffins

Reviewed: Mar. 6, 2011
I love blueberry muffins but I never eat them because of the calories and fat. I was so excited to find this recipe. I made this exactly as written but like others I had to add a couple tablespoons of milk just to get the flour to incorporate. (The batter was thicker than cookie dough) They came out extremely dense and moist with a fairly flat, sticky top. I would've liked them to be a little less moist and dense but they were pretty good and I will make again. Since I was the only one eating them, I froze some and they do freeze very well.
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1 user found this review helpful

Campbell's Kitchen Beef Stroganoff

Reviewed: May 26, 2010
I've been using this recipe for years. It's a great stand by, quick weeknight meal, and good comfort food. The only thing I change is the cream of mushroom soup, I'm allergic to mushrooms so I substitute cream of chicken or celery or whatever I happen to have on hand. Dried minced onion can be substituted for the onion (this also cuts down the prep time if you're in a hurry)
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1 user found this review helpful

Oven-Fried Pork Chops

Reviewed: May 9, 2010
I was amazed that something so simple could taste so good. This was fantastic! I usually try to make a recipe as written the first time I make it but I was running low on breadcrumbs so I ended up using half breadcrumbs and half crushed Ritz crackers. I also did as some previous reviewers suggested and coated with flour before dipping in the egg. I seasoned the flour with McCormick Perfect Pinch for chicken. Great flavor! Will definately be making on a regular basis.
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1 user found this review helpful

Pretzel Chicken Chunks

Reviewed: Apr. 6, 2010
Excellent! Different than regular cracker or breadcrumb coatings. For those complaining of chewy or soggy coatings, it will be crispier if you use the thick, hard, sourdough pretzels. Regular pretzels will absorb too much liquid.
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3 users found this review helpful

Southwest Chicken

Reviewed: Apr. 4, 2010
Fantastic weeknight meal. I printed this awhile ago but hadn't tried it yet until this past week. We were particularly busy and I was looking for something quick. Didn't really change anything except I cut the chicken into bite size cubes to make it cook quicker. Also seasoned the chicken with some mexican seasoning before cooking and used frozen corn instead of canned (just what I happened to have). Thanks will definately make again!
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3 users found this review helpful

Taco Seasoning I

Reviewed: Mar. 28, 2010
I have tried several recipes for taco seasoning and something was always missing. This recipe is it! If you prefer mild seasoning start with just 2-3 teaspoons of seasoning per pound of meat. If you like it spicy, I would use 2-3 Tablespoons. Thank you for the recipe. I'll never buy packaged seasoning again!
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4 users found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Aug. 30, 2009
Let me just say that I HATE baking. :) I don't have the patience so I hardly ever do it and I'm not very good at it. But it looks like I may be doing it more often. I just made these cookies and my husband ate 4 in the first 10 minutes out of the oven. He swears they're just like the best bakery cookies he's ever had. I followed the recipe exactly except I used 2 Tablespoons of vanilla. I used parchment paper on the cookie sheets (easier clean up), an ice cream scoop worked really well in measuring them out. I did refrigerate the dough for an hour or two before baking. The First batch came out perfect, they looked like a magazine cover. The other ones that had more time to come to room temperature didn't look as nice and spread out more. So my only tip would be to keep the dough in the fridge until you're ready to put it in the oven.
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4 users found this review helpful

Chicken Fried Chicken

Reviewed: Aug. 30, 2009
Pretty good for a week night meal. I used boneless skinless breasts, that was the only ingredient change and I started them out in the skillet but then transferred to the oven at 350 for about 20 minutes (like another reviewer- I am also afraid of undercooking chicken). Will make again, maybe with a little more seasoning salt or pepper next time. I think this coating would make excellent chicken fingers.
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2 users found this review helpful

Puerto Rican Pork Roast

Reviewed: Aug. 25, 2009
This was unbelievable! I added white vinegar at the suggestion of other reviewers and I used a 2 pound piece of tenderloin because that's what I had on hand. Other than that I followed the recipe exactly. My husband (who is Puerto Rican) loved, loved, loved it. Said it was great and totally authentic. Will definately be making again and again.
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16 users found this review helpful

Yummy Pork Chops

Reviewed: Aug. 25, 2009
My husband (who LOVES pork chops) didn't like this at all. I used zesty italian and low sodium soy sauce after reading some of the other reviews. Not a good flavor combination. Sorry but won't be making this again.
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1 user found this review helpful

Honey Mustard Grilled Chicken

Reviewed: Jun. 21, 2009
My husband loved this. I thought is was ok but based on the other reviews I was expecting more flavor. I didn't realize I was so low on Dijon mustard so I ended up using half dijon and half regular yellow mustard. I will make again and follow recipe exactly.
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1 user found this review helpful

Slow Cooker Pulled Pork

Reviewed: Jun. 8, 2009
Made this twice now. The first time I used tenderloin and it was unbelievable! The second time I used a cheaper cut and didn't really like it - it seemed less flavorful, almost greasy and didn't like the fatty texture. The leftovers ended up in the trash since no one wanted to eat them. I have to disagree with those who say a cheap cut is just as good. I think the tenderloin makes it a five star recipe not to mention it's healthier with tenderloin.
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5 users found this review helpful

Restaurant-Style Chicken Scampi

Reviewed: Jun. 8, 2009
Loved it! Easy and flavorful. Only made one minor change - I didn't have any alfredo sauce so I used one of those dry mixes in the envelopes.
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2 users found this review helpful

Mom's Skillet Chicken and Rice

Reviewed: Jun. 8, 2009
Was just ok. Had very little flavor. Didn't eat the leftovers
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2 users found this review helpful

Displaying results 1-20 (of 28) reviews
 
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