Shelby24019 Recipe Reviews (Pg. 1) - (13838210)

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Halupki (Stuffed Cabbage)

Reviewed: Feb. 11, 2012
One of my grandmothers was Hungarian and she taught me how to make these. It is pretty much the same way except I use all lean beef and no pork. I also add canned tomatoes to the meat mixture since I have plenty I can myself. I add the rice raw and it cooks with the rest of it. Also, a tablespoon of Worcestershire sauce added to the meat gives it more flavo. I also use brown sugar instead of white in making the sauce. BE SURE YOU ONLY WILT THE LEAVES AND NOT COOK THEM COMPLETELY. Once they begin to look translucent (change color) they are ready to be taken off of the core. This is one of my family's favorite recipes!
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16 users found this review helpful

Mandarin Chicken Pasta Salad

Reviewed: Jul. 31, 2009
Since everyone loved this I will give it 5 stars too. I couldn't help but smile as I read the reviews. The onion soup mix is loaded with MSG and the reason it is used is to enhance the flavor of food. It gives a lot of people migraine headaches. I was one until my doctor told me I was allgeric to it. If someone could tell me where to find Onion soup mix WITHOUT MSG or what I could substitute in place of it, I would love to try this salad.
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5 users found this review helpful

Lettuce with Hot Bacon Dressing

Reviewed: May 5, 2009
This is a great salad dressing. When my mom used to make it, she did not cook the onion in the dressing. Instead she cut up fresh spring onions with the lettuce or spinach. GREAT!! Thanks for the memories!!
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2 users found this review helpful

Sausage Gravy

Reviewed: Jan. 31, 2009
For more favor try cooking the gravy in the pan with the sauage. This is a great base to start with. I break up my sauage into small pieces, cook in a 2 qt. sauce pan stirring often. When it gets a little brown I add a tablespoon of butter and my flour. Cook this, stirring constantly. Once it starts to get brown I add my milk, stir until it is thickened the way I want it. If your gravy gets too thick, add a little more milk or water to thin it. Just remember a sauce or gray made with flour will continue to thicken after you quit cooking it.
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4 users found this review helpful

Linguine with Chicken and Sauteed Vegetables

Reviewed: Jan. 27, 2009
Thank you Josie for sharing this recipe. It has to be the best recipe I have found!! It does take some time to prepare but it is worth every minute!! I used a half of 12oz box of linguine. We like more veggies and less pasta. I did add about twice as much veggies (broccoli carrots, asparagus) which I put in the boiling water for about 60 seconds. After I added these to the chicken I added my mushrooms, green onions, about 1 tsp. lime juice and 1/2 cup of cilantro. Cooked veggies until just crisp. I had so much I had to mix it in a large pop corn bowl. With 4 adults eating there was very little left. I think the garlic (which I used more) in the oil is what really makes it. THANKS AGAIN!!
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5 users found this review helpful

Shrimp Linguine Alfredo

Reviewed: Jan. 25, 2009
I made some changes because we like garlic and I wanted to make sure I had plenty of sauce. I added 2 TB spoons of garlic (instead of 4 tsp) chopped very fine. One and half cups heavy cream and one half cup of cool water with 2 tsp corn starch stirred in it (as a thickener). I also used one cup of shaved parmesan cheese which I stirred in just before the shrimp. I thawed the shrimp and drained all water from them. The shrimp was in the sauce just long enough to heat them. They were still soft and juicey. We don't usually eat dishes like this very often, but when we do, I go all out. Just have a big salad with it!!
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2 users found this review helpful

Pork Tenderloin with Herb Sauce

Reviewed: Dec. 15, 2008
This recipe is GREAT!!I made it today and my family loved it! The changes I made was I used chicken breasts instead of pork and I used 2 minced garlic cloves instead of the garlic powder. I made the sauce as directed, lightly browned the chicken breast on both sides, poured the sauce over the chicken and let it simmer for about seven minutes over very low heat. I served it over cooked rice. The sauce was delicious over the rice too. Definitely a keeper for my family!!
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1 user found this review helpful

Ranch Dressing and Dip Mix

Reviewed: Nov. 29, 2008
I think the reason several people found this to be too salty was they used all of this mix in one dip or dressing. I have used this for a couple of years. I put together the dry mix, put it in a small container and store it in my refrigerator. When I need dip or dressing I will add a heaping table spoon of the mix to 16oz of sour cream or for the same amount of dressing. I add a good size clove of fresh garlic crushed & chopped very fine at time I make the dip or dressing. I took this to a party tonight and it was a big hit with fresh veggies. IT DOES NEED TO BE PUT TOGETHER AND LEFT IN THE REFRIGERATOR OVER NIGHT FOR FULL FLAVOR. Use fat free Sour Cream and you have a very healthy snack with veggies.
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37 users found this review helpful

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