Nancy Recipe Reviews (Pg. 1) - Allrecipes.com (13965697)

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Cream of Cauliflower Soup II

Reviewed: Mar. 14, 2013
This has too much garlic, which I say even though we like garlic. I increased the chicken broth to 4 cans instead of 2 cans, and likewise increased the nutmeg to 1/4 tsp instead of 1/8 tsp. Even with these changes the garlic is very strong flavor. Since I planned to puree the soup anyway, I used the food processor to do all the chopping. This sped up the prep time and makes the puree process quicker also. (I used an immersion blender for this.) I will definitely make this again, cutting down on the garlic.
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English Muffin Loaf

Reviewed: May 8, 2012
Very simple and quick recipe to make. I had a problem getting the loaf out of the pyrex loaf pan the first time I made it. I used canola oil, then cornmeal, for preparing ("greasing") the pan then. The loaf stuck too much and came out in pieces. It tasted great but was not pretty to the eye. I tried another time, generously buttering the pan before sprinkling it with cornmeal. This worked very well. I was thinking about getting a silicone pan, but using the butter with the cornmeal, I had no difficulty getting it out intact from the pyrex pan. The bread is delicious. For those who did not get a good rise when they made it, perhaps the milk/water was too hot or not warm enough, or that the yeast was too old. Or that it was too cool a location during the rising phase. I put it in our electric oven with just the oven light on and it rose well and quickly.
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Fruity Curry Chicken Salad

Reviewed: Jun. 9, 2011
Very easy recipe and delicious. I cooked the chicken breasts in low sodium chicken broth, which I saved to use in another recipe thereafter. The curry flavor is subtle, and next time I make it for our family, I will use a bit more curry powder. I used craisins instead of golden raisins and toasted slivered almonds instead of pecans. It was delicious. Next time I will hold the almonds to add just prior to serving, for better crunch. I agree that making it a day ahead improved the flavor!
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Sunday Morning Lemon Poppy Seed Pancakes

Reviewed: Apr. 18, 2011
This is an excellent recipe. My husband has been tweaking the recipe, trying to match the results to lemon yogurt pancakes at a wonderful restaurant near our home. Today, I think he got it just right! He cut the milk (nonfat) down to 1/4 cup, and he used 3 tablespoons of fresh lemon juice, omitting the vinegar, to curdle the milk. He added 1/2 cup nonfat yogurt to the milk mixture after the curdling time passed. He followed the recipe thereafter, except he omitted the poppy seeds. He topped the pancakes with a sprinkling of confectioner's sugar and a bit of fresh squeezed lemon juice. The pancakes were delicious, light texture and and wonderful!
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5 users found this review helpful

Baked Garlic Parmesan Chicken

Reviewed: Apr. 4, 2011
This recipe has too much bread crumbs. It was a bit dry as a result. With some adjustments it probably would be pretty good. I added some pasta sauce with vegetables to make it better, and served it all on a bed of spinach. I did not cook it with the pasta sauce, but added it after it was cooked. Next time I will probably cut the bread crumbs down by about 50%.
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Chicken Enchilada Soup III

Reviewed: Feb. 7, 2011
I used green enchilada sauce for this recipe. It was just as delicious as chicken enchilada soup that I had in a restaurant. SOOOOOO easy and delicious!
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7 users found this review helpful

Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Feb. 6, 2011
This is a quick and easy recipe. I added onion and cut the chicken breasts into bite sized pieces and omitted the butter. It was delicious! I will be making this again. I served it on a bed of brown basmati rice, and peas as a side vegetable. This is a simple family recipe, and tasty enough to serve to company.
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Cinnamon Black Walnut Ice Cream

Reviewed: Dec. 11, 2010
This sounds delicious. However, I could not get past the high fat & calorie content. I used the basic idea of this recipe for ingredients, but made frozen yogurt rather than ice cream. My variation: 4 cups whole milk Greek yogurt 3/4 cup white sugar 2 cups candied walnuts (I did not have black walnuts) 1 tablespoon vanilla 1 teaspoon ground cinnamon 1/4 teaspoon salt. I mixed all together, poured into bowl of ice cream maker to freeze. DELICIOUS. Definitely sweet enough, and rich enough for our taste. I will probably try making it with low fat or nonfat yogurt next time.
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Basil Tomato Soup

Reviewed: Nov. 20, 2010
This recipe is easy and fast. I used an immersion blender, which the recipe did not specify, but the photo looks like a pureed soup, not chunky. I used canned diced tomato and added a bit of some fresh tomatoes, just since I had them. I also added 1 large clove of garlic and 1 small onion, sauteed in a bit of olive oil. I substituted 1 cup of 2% milk for the whipping cream and cut butter down to 1/4 cup, just to cut the fat in the recipe, still VERY VERY good. Next time I will add more basil, just because we really LOVE basil.
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Chocolate Frozen Yogurt

Reviewed: Jun. 25, 2010
Overall good, easy recipe, but a bit too sweet for our taste. I had difficulty getting the chocolate chips to melt fully, and left the texture a bit grainy. Made it again, only with strawberries, instead of chocolate. I cut sugar down to 1/2 cup, mixing with the cornstarch & fat free evap milk, cooking on stove until starting to thicken. I used 1 cup of fresh strawberries, pureed in a food processor, and added to the milk/sugar/cornstarch mixture, then added 1 cup fat free vanilla and 1 tsp vanilla. It is GREAT! I used a Cuisinart electric ice cream maker to freeze it, after overnight chilling in refrig. So easy. The texture is very good, creamy and soft. And although all nonfat milk and yogurt, very tasty! The strawberry variation gets 5 stars, the chocolate only 4 stars. I plan to try mint chocolate chip in the future.
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Whole-Grain Pie Crust with LIBBY'S® Famous Pumpkin Pie Filling

Reviewed: Dec. 17, 2009
I made this for a holiday dessert, and it was a huge hit. I made the crust using a food processor to grind the oats, then added the other crust ingredients. Very fast & easy. I cut the sugar down to 1/2 cup in the filling, since our family prefers a bit less sweetness in most desserts. The fact that the crust is whole grain with oats takes a bit of the guilt out of eating it. I also like that it uses butter, no shortening, in the crust. It has good flavor.
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Homemade Pancake Mix

Reviewed: Sep. 8, 2009
This is very easy. I added 1 tsp salt to the recipe. I add 3 c old fashioned oats and 1 cup wheat bran to the recipe. We omit the egg when we make it up, just to cut cholesterol and fat. We use low fat buttermilk to make up the mix and add 1/2 cup of flax meal to every cup of dry mix when we make the pancakes. I do not add the flax meal to the dry mix recipe, as flax meal is best stored in refrigerator. We get GREAT results, and can use for either pancakes or waffles.
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Yogurt Cheese

Reviewed: Jun. 4, 2009
This is easy to make. However, it is very tangy. Although we enjoy plain unsweetened yogurt with fruit regularly, we tried putting this yogurt cheese on bread and crackers and did not really like it much. I did not put garlic in it. I tried mixing some with some dill weed for crackers, did not care for it. Tried mixing it with a bit of honey and spreading on banana bread, also, did not care for it. It might make a good dip base with some major seasoning and something to balance out the nature sourness of yogurt, which seems to be accentuated with this recipe. I used homemade nonfat yogurt, which is a staple in our house.
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