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Honey Baked Chicken II

Reviewed: Aug. 22, 2004
This was the goods! I made the recipe exactly as stated and it was yummy! I really reminded me of the honey mustard chicken my 4 year old adores at the "Cajun Grill" in the mall. I actually will double the curry powder next time as the curry taste was delicious. Easy, quick and yummy. Thanks so much!
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1 user found this review helpful

Mediterranean Potato Salad

Reviewed: Aug. 19, 2004
I hate the traditional style potato salad, ran across this recipe and decided to try it. I LOVED it. As another reviewer mentioned I would use the lemon juice to taste. I actually only added a couple splashes of lemon juice and that was enough for me. I used half the amount of feta the recipe called for and I think that was perfect! Not too tangy for those that don't like tangy cheese. Otherwise I used the recipe as stated. Oh, I also used tri color bell peppers. This salad has a wonderful mix of textures! I cut up my potaoes and veggies very chunky. My whole family thought it was great. Thanks.
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24 users found this review helpful

Caramelized Onion and Blue Cheese Orzo

Reviewed: Aug. 19, 2004
Granted, I only had about 1/3 of the blue cheese the recipe called for and so I substituted goat cheese for the rest of the blue cheese, however I found this recipe less than delicious. The carmelized onions were slightly sweet which I thought would blend well with the sharp cheese but actually it didn't. I took one of the earlier reviewers suggestions and added pine nuts as well as doubling the spinach requirement. I also added two cloves of finely minced garlic. The garlic winded up being too strong so that apparantly wasn't the greatest idea. My husband disliked this recipe as well and he's not at all picky.
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1 user found this review helpful

Chimichurri Sauce

Reviewed: Jul. 30, 2004
This really was a good recipe. I changed it quite a bit because used it as a pasta sauce for angel hair pasta and served it with pan seared ginger glazed scallops and pinapple salsa. Anyway, I didn't use the tabasco, instead I added 1 1/2 jalepenos. I used 1/2 cup olive oil, omitted the cumin and used 4 cloves garlic, a dash of lime juice, 1/4 cup fresh parsley instead of 1 cup, used 1/4 cup fresh oregano and 1/4 cup fresh cilantro. I put the jalepeno and garlic in my food processor first and minced it. Then I added the rest of the ingredients and processed until they were all mixed together well. Normally I run cold water over my angel hair pasta to keep it from over cooking after its been drained. This time I drained it, put it in a bowl and then poured the chimichurri sauce on it and mixed it to cool it down and warm the sauce up. It was DELICIOUS. Thanks for the recipe.
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1 user found this review helpful

Potato Dumplings

Reviewed: Jul. 30, 2004
I made this recipe to go along with a Goulasch recipe I recently acquired. I was trying to recrete this dish I had in a German restaurant that was Goulasch with potato dumplings. The recreation wasn't anything like the restaurants but my husband LOVED it and even my picky four year old pronounced it good. I didn't have any mashed potatoes so I baked four potatoes, scooped the insides out and put them in the refrigerator to chill for about 20 min. Instead of a crouton in the center I just fried a slice of white bread in butter and used a piece of it for the center of the dumpling. As far as I can tell this added nothing to the dumpling and unless it was added becuse the potato may otherwise be raw in the center...it was unneccessary. I hd to use about 1/2 cup more flour than in the recipe must because the dough was sooooo sticky...it took more flour to get the dough off of my hands, formed and dumped into the gulasch. I also used to eggs instead of one. I put my dumplings directly in the Goulasch I was making (essentially a beef stew) and cooked them for approx. 20 min. They turned out great. Thanks for the recipe.
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20 users found this review helpful

Sugar Coated Pecans

Reviewed: Dec. 1, 2003
Great Recipe. I kept a batch for myself and took the rest to mom's house for Thanksgiving dinner. 2 lbs of these pecans were GONE in a matter of hours! I actually substituted Splenda for the sugar to cut down on calories, doubled the cinammon and used real vanilla extract instead of the water. The result was FABULOUS. Thanks for the recipe!
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94 users found this review helpful

Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Dec. 1, 2003
I had heard great things about a cranberry, apple and sausage stuffing that a local upscale dining restaurant served during it's Thanksgiving buffet, so I decided to surf the net and see if I could find a recipe for it to make at home. I was a little skeptical when I saw the ingredients so I stuffed the turkey with this dressing and made an additional pan of regular cornbread dressing. My husband and family LOVED this dressing. My reg cornbread dressing is still sitting here in the refrigerator 4 days after thanksgiving but the sausage-cranberry-apple recipe was GONE by the next day. My husband insisted this dressing replace my usual from here on out! I used 2x the amount of cranberried and used low fat pork sausage instead of turkey and it turned out excellent. Thanks for a GREAT recipe!
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2 users found this review helpful

 
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