Sheila Recipe Reviews (Pg. 1) - Allrecipes.com (14083956)

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Spicy English Seven-Layer Salad

Reviewed: Feb. 9, 2013
My rating is definitely written for this dressing!! I was searching for a new and interesting way to top a seven-layer salad for a pot-luck, found this recipe with these simple dressing ingredients, and gave it a try. This dressing is EXCELLENT!! My typical seven-layer salad is very different than this (no peas or pasta, fresh spring greens and spinach plus the lettuce, eggs, bacon, tomato, mushrooms, carrots, carmelized nuts, green onion, etc., etc., whatever you like), but the addition of this dressing made it all so much better. Most of these salads are topped with plain mayo, which is so super-boring. This dressing, on the other hand, has only four ingredients but tastes so much more complex than that. I used low-fat mayo with the measures of brown sugar, curry and garlic salt exactly as listed. The combination of brown sugar and curry is something I would never have come up with myself, and is soo good. Light, refreshing, and enhanced all the flavors in the salad without overpowering it. The amount of dressing was perfect for topping a salad in a large glass trifle bowl. I made up the dressing two hours before needed, placed it in the frig to let the flavors mingle, and then put it on top of the salad just before leaving for the pot-luck so nothing would wilt or soften. The salad disappeared, and everyone wanted to know where I bought the dressing. I was so proud to say it was homemade and all natural. Thank you so much, Miss Sriri, for the recipe!!
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Holiday Chicken Salad

Reviewed: Dec. 23, 2012
I made this chicken salad exactly as written (used low-fat mayo) and it was wonderful, a delicious combination of soft, chewy and crunchy textures! A big thank you to those who suggested it was better the second day; I made it the night before it was needed, tasted a little bit right away, then tasted it again after chilling overnight. The flavors definitely kicked up a notch. I really liked the fact that everything was just lightly coated with the mayonnaise, rather than being overloaded with it. Very nice proportions! I served it at a party in a buffet with other "nibble foods" (spinach spread, cheese cubes, bbq-sauced cocktail meatballs, crackers, party bread slices, etc.) along with wine and fruit spritzers, and the entire bowl of this chicken salad disappeared!! I had made it with the women in mind, but was truly surprised at how often even the big, beefy guys went back for more! The second time I made it, I sprinkled seasoned salt on chicken tenderloins and grilled them, then cut them into cubes (didn't add any more seasoned salt into the mayo), toasted the pecans, added about 3/4 tsp of curry powder into the mayo, used red bell pepper instead of green, and increased the cranberries to two full cups (we love the mix of curry and fruit). Either way, it was sooo good!! This will definitely be a staple at our home now, because it is special enough for a party, and so much better than "plain old" chicken salad for any other day. Thank you so much for the recipe!!
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Classic Meatloaf

Reviewed: Nov. 9, 2012
The addition of the vegetables made an incredible difference to a classic comfort dinner. I have always made my meatloaf using the "onion soup mix" recipe. My husband, however, had always loved his mom's meatloaf with lots of chunky veggies. I found this recipe, and it made the best meatloaf using both styles. I prepared the vegetables as Chef John suggests, then added them to the meatloaf recipe on the onion soup packet and cooked the loaf for the time recommended on the packet. (No other ingredients or glaze.) The results were wonderful; it was easily the best meatloaf ever. The meatloaf was very moist and juicy, and had the most interesting flavor and texture. I won't use any other method from now on; there is no comparison. Hats off to Chef John for another wonderful technique!!
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Slow Cooker Beef Pot Roast

Reviewed: Nov. 9, 2012
Absolutely fabulous!! This is hands-down the best slow-cooker roast recipe I have made or tasted. The only change I made was to double the mushrooms, as we are fanatics of mushrooms with beef. The roast was so tender, not at all stringy and tough like some other recipes I have tried, and the gravy was perfectly seasoned. I can't wait to take the leftovers for lunch tomorrow. The preparation is definitely worth the extra time; no recipe that simply calls for just dumping everything into the cooker even comes close. My compliments to Chef John; this recipe and technique are definite keepers!!
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Garlic and Herb Pull Apart Bread

Reviewed: May 8, 2012
This bread was really good!! Simple to make, easy ingreadients, tasted great. We made it the first time to go with a sweet viniagrette green salad with chicken, cherries, and candied walnuts, and it was gone!! The only thing I might change is to make it with frozen bread dough, since we would prefer that texture to the biscuit dough. Thanks for the recipe!! Will make this again!!
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Dawn's Candied Walnuts

Reviewed: May 8, 2012
These were wonderful!! I made them to put into a cherry chicken green salad, and couldn't keep my hands off of them waiting for dinner. They were fantastic in the salad too. Thanks for the recipe, so simple!!
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Chef John's Spaghetti alla Carbonara

Reviewed: Apr. 30, 2012
Very easy, simple ingredients, great to see the video also. I added a little diced onion with the bacon and seared cubed chicken tenderloins with the pasta; it tasted just like a nearby restaurant's carbonara. Wasn't too sure about adding the pasta water, but it was a great tip; made the sauce just the right consistency! Perfect amount for two people. Thanks for the recipe!
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67 users found this review helpful

 
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