Evie Recipe Reviews (Pg. 1) - Allrecipes.com (1423906)

Ladybug's Poppy Seed Chicken Casserole

Reviewed: Nov. 24, 2011

My husband and I really liked this. The crumb mixture added a really nice touch. I didn't have poppy seeds and can't get them where I live, so I used sesame seeds instead. Next time I will shred the chicken instead of cutting it up into chunks, only because I didn't lcare for the chewy texture of the chunks of chicken in the casserole. It only took about 40 minutes to be hot and bubbly in my oven.

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12 users found this review helpful

Oh-So-Good Chicken

Reviewed: Oct. 24, 2011

My family loved this. I used as a filling and rolled up in tortilla bread. The only suggestion that they had was to add MORE salsa. I agree..I had decreased the salsa as many reviewers had recommended, and I regretted it. Next time I will definetley make it with the full amount of salsa that the recipe called for.

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1 user found this review helpful

Plum Tomatoes with Balsamic Vinaigrette

Reviewed: Jan. 25, 2010

I didn't slice the tomatoes as shown in the picture - I used small grape tomatoes and left them whole. The fresh basil definitely makes this salad - I tried it first with just dried basil mixed in the balsamic vinaigrette, and then the next day with fresh basil and it was 100% better with fresh....a totally different salad. I have also tried itwith some grated (grated large) mozzarella cheese mixed in - really really liked that.

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2 users found this review helpful

Turkey Tetrazzini II

Reviewed: Dec. 26, 2009

Oh wow - I just made this to use up our leftover turkey. My very picky children and my husband gobbled it up. Some reviews say it is bland - so I did add a bit of garlic when melting the butter, and this helped...but young kids usually prefer a bit bland anyways (not the word I would have used though), so it was perfect. The only other change I made was to use one 375g package whole grain Penne Rigate noddles instead of spaghetti noodles. Otherwise I followed the recipe exactly. I cooked for 50 min at the recommended temp and did not find it dry at all - very saucy. My husband and I mixed a wee bit of fiery jerk sauce into our bowls before we gobbled it up and it WAS AMAZING!!! Can't wait until tomorrow to eat the rest!

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Asian Orange Chicken

Reviewed: Dec. 2, 2009

What a pain. Okay to taste, but too tricky too make, especially trying to figure out how to keep the chicken crispy...but then again, maybe it's not really supposed to be. For all the work, I'd prefer a stir fry with a simpler sauce and chicken cooking method.

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0 users found this review helpful

Chicken Pecan Salad

Reviewed: Jun. 16, 2008

Loved it but gave it 4 stars bez I am confused about the pecans. My pecans came out very "goopy", and I baked them twice as long as recipe calls for, just to try and get them to crisp up. Maybe cutting butter in half will help? Also, if I refrigerated, they were less goopy, but stuck together and I had to hammer them apart, and if I didn't refrigerate, they got all sloopy and gooey again and looked very unpleasant. Anyways, do they need to be refrigerated to be safe to eat? Somehow I didn't feel comfortable leaving them out. I will keep this recipe but perhaps look for a different recipe for the "candied" pecans.

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23 users found this review helpful

Good Old Fashioned Pancakes

Reviewed: Feb. 7, 2008

The only things I did different were to double the ingredients, decrease (the double amount) of baking powder by one teaspoon, add a dash of vanilla extract, and decrease the salt a little. Mixed all wet ingredients together before adding to dry. Turned out SUPER fluffy...some reviewers had a problem with this but we LOVED them so fluffy. Just cook slowly (med. low) so the inside gets done too. The double amount as above yielded 14 thick pancakes about 4 inches round.

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1 user found this review helpful

Dixie Pork Chops

Reviewed: Oct. 10, 2007

I am still drooling just thinking about this dish. I LOVED it. I did not add any spice or seasoning...no cinnomon, sage, or salt. The only thing I did different was to use apple juice in place of the water. Amazing.

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2 users found this review helpful

Apple Crisp with Cranberry Sauce

Reviewed: Oct. 8, 2007

I've never given a one star review before...but this one gets my first ever, with no hesitation! I liked the combination of apples and cranberry, but the "crisp" topping was dry and tasted exactly like cardboard. Gross. I threw out all the leftovers...and there were a lot! It was a VERY dissappointing finale to an otherwise spectacular Thanksgiving meal. I could see all my guests were being polite and choking it down. I finally mumbled something about the topping being dry and tasteless, and no-one said anything..they all just stared politely into their bowls. I'll go back to may old tried and true crisp topping recipe. To all of you who want to try this recipe - pick a crisp topping from another recipe on this site. The one on the Maple Apple Crisp (by Crystal) is VERY good!

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72 users found this review helpful

Annie's Fruit Salsa and Cinnamon Chips

Reviewed: Aug. 30, 2007

I can only comment on the cinnamon chips as that is all I made. I paired them up with a private recipe of kiwi salsa and it was a great match. Don't understand all the fuss in the reviews about how to make the chips mess free. I used whole wheat tortillas, cut it into 8 pieces (like a pizza), brushed on MELTED BUTTER (didn't like the idea of butter from a can), pressed the buttered side into a plate of a equal mix of sugar and cinnamon, laid them all out on stone baking pan, in the oven for the recommended time, and VIOLA, they came out PERFECT. Crisp, yummy. Didn't bother with the sticking them in the muffin pan trick a lot of reviewers suggested bez that only meant more pans for me to clean up and would slow down the number I could pop in the oven in one time. But why bother? I provided a small spoon in the salsa that people used to scoop onto the flat crispy tortilla triangle and it was no problem for anyone. Easy, no mess, no bother, great tasting!

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3 users found this review helpful

Botercake

Reviewed: Mar. 20, 2007

I grew up in a traditional Dutch family and is one of the most well known traditional Dutch Recipe. It is Boterkoek, not Botercake. Also, I think it is a typo that you bake in in a LOAF pan. You don't - I've never in my life seen it baked in a loaf pan. You bake it in one 10 inch round cake pan. Always.

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28 users found this review helpful

Creamy Dill Cucumber Toasties

Reviewed: Feb. 9, 2007

Unlike other reviewers who were worried about the mix being too strong, I didn't mind - I used the whole packet of Italian seasoning, and even mixed it the day before and let the flavours blend overnight. Also, I did use mayo as directed in the recipe, not sour cream as other reviewers suggested. I thought the cheese and mayo mixed REALLY well and the next day the blend tasted great. I spread onto sliced and toasted whole wheat french baguette. Then, inspired by the photo with the recipe, peeled and curled strips of cucumber on top. Sprinkled with dried dill as directed in recipe. Thought this was easy, looked great, and tasted fantastic. DON'T change the recipe (except for toasting the bread)!

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5 users found this review helpful

Mama's Best Broiled Tomato Sandwich

Reviewed: Nov. 21, 2006

Thought this was very good. Have made twice now - once exactly as directed, and once by marinating the tomatoes longer and drizzling tomatoes with some of the basamic/olive oil mix before closing the sandwich. I used really firm small plum/grape tomatoes, sliced. I liked the overnight marinated taste better - more flavour and punch, and I found the tomatoes did not get soggy (the regular large size tomatoes probably would). I gave it 4 instead of 5 only because I found the paremsan cheese starts to blacken and burn under the broiler before the sandwich can get "bubbly", as directed and as some other reviewers said. I have to pull them out after only less than a couple of minutes because the cheese is starting to blacken. Maybe next time I will try adding some swiss on top like other reviewers suggested so that the parmesan does not burn so quickly. I also intend to try some time with bacon, since bacon and tomato sandwiches are my all time favourite.

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Inger's Spaghetti Sauce

Reviewed: Nov. 18, 2006

I normally don't try recipes from this website with only 2 reviews, but this one sounded interesting so I made it. I made it as directed, then transferred it to a crockpot, and let it simmer for a few hours. I also added meatballs from another recipe on this website. (To me it just isn't spaghetti without meatballs!) When eating, I wasn't sure, something seemed missing. I then re-read the recipe and realized I had totally forgot to add the sugar and had also forgotten to season with salt and pepper as directed at the end of the directions. So the next day I threw the leftovers in the crockpot, added about a tablespoon of brown sugar, some salt and pepper, and just for fun, threw in a cup of red merlot wine. Let it simmer for a couple of hours. Oh my goodness, it was amazing. Served it with multi grain pasta. My favourite spaghetti sauce recipe from this website so far. Glad I gave it a chance. ps - I also forgot to add tomato paste, and found I didn't miss it - sauce was still plenty thick enough. Next time I make, I will try adding and see if it makes a difference.

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24 users found this review helpful

Jenn's Out Of This World Spaghetti and Meatballs

Reviewed: Nov. 18, 2006

Keeping this recipe for the meatballs - they are good and I'd give them 41/2 stars. The sauce I would give a 2 - just too sweet. I made it despite reading all the reviews bez I thought I might like a sweet sauce (I love anything with tomatoes!) but I just didn't like this, and I won't make it again. Going to try some other spaghetti sauce recipes on this website.

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0 users found this review helpful

Crostini

Reviewed: Sep. 8, 2006

I also, like one other reviewer, find it easier to sprinkle the parmesan on after it is on the tray rather than pressing it on before(parmesan cheese on plate gets all "goopy" after a while the way suggested). I also cut the bread up smaller - maybe 1/4 inch. However, I found the I did have to double the olive oil/butter mix to cover both sides of a large baguette sliced 1/4 inch. I serve this up as an appetizer along with warm baked almond encrusted goat cheese (soft goat cheese with sliced almonds pressed around and then warmed in oven until almonds lightly toasted). Guests can spread the goat cheese on the crostini. Delicious. The keg serves a similar appetizer.

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1 user found this review helpful

Bread Pudding I

Reviewed: Mar. 22, 2006

I have made this many times and never changed a thing, except for the size of dish(do mine in individual dishes) and that I mix the butter in with the other "wet" ingredients. It's always turned out PERFECTLY. Sometimes I mix up everything and put them in the dishes just before company arrives, and they sit on the counter for awhile (an hour or more) and then I pop them in the oven just as we sit down for dinner and they still turn out amazing. I do make the vanilla sauce that appears in the grandma's apple pudding recipe and that always works for me too. I drizzle a little of that on top just before serving.

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2 users found this review helpful

Molasses Cookies

Reviewed: Dec. 19, 2005

Melt in your mouth. I sprinkled extra white sugar on top of the cookies just after transferring to cooling rack, while still warm...mmmmm... Other than that, I did not change the recipe at all.

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0 users found this review helpful

Marinated Pork Tenderloin

Reviewed: Jan. 25, 2005

Ah simplicity! Because pork tenderloin is such a great cut of meat, even eaten on it's own with nothing added, it is often overpowered by well intentioned cooks. This marinade adds just the right touch to the meat. Simple, subtle, but yet very effective. Unlike some other reviewers, I did NOT think the cinnamon was too much, and I really liked what it added to the flavour - it made this a very unique dish. You have to expect this to be on the sweet side - something people won't normally expect from a pork recipe. My 5 star rating is based on making the recipe exactly as written. I make this for my family at least once a month now, and often for company. I wouldn't change anything!

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3 users found this review helpful

Creme Brulee French Toast

Reviewed: Jan. 1, 2005

I made this exactly as directed and it turned out perfectly. At first I was worried because the bread was swimming in the egg mixture, but after leaving it overnight it had all soaked into the bread by morning. It's important to leave this recipe for a minimum of 8 hours or until all the egg mix has soaked in. I used french bread and cut each slice just over 1 inch thick. I did not have a problem with sogginess, even after having left it overnight (probably sat for at least 14 hours). I cooked until the bread was toasty on the top. It wasn't dry or soggy. I used the amount of eggs as directed in the recipe and I did cut the crusts off the bread, unlike some other reviewers. The only reason I gave this recipe 3 stars instead of five is because I personally found it WAY too sweet with the caramel sauce. Even my kids found it too sweet! I would make it again but maybe next time just drizzle maple syrup on the bottom of the pan instead of the brown sugar/cornsyrup mix. But I liked how easy it was to prepare and my guests were impressed.

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1 user found this review helpful