cshrwd Recipe Reviews (Pg. 1) - Allrecipes.com (1446822)

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Orange Cream Fruit Salad

Reviewed: May 7, 2006
This is a GREAT low-calorie snack and an ideal dish to take to get-togethers. I add sugar to the creamy ingredients (just add as you go to taste). Without sugar I feel it's a little too bitter. Also I omit the peaches and use two apples and grapes.
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Classic Fajitas

Reviewed: Aug. 27, 2006
A healthy meal with rich flavor. When there's no time to marinade, I add extra seasoning while in the skillet and it still comes out very good.
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1 user found this review helpful

Banana Anna

Reviewed: Aug. 27, 2006
Great way to use expiring bananas. I also add cinnamon and nutmeg (to taste), as well as a few ice cubes and, when available, fat-free whipped topping to give it a light, fluffy texture. Very good - thanks!
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2 users found this review helpful

Sesame Beef

Reviewed: Aug. 27, 2006
Oh my gosh - this is TOO tasty! The liquid marinates very well into the meat... just be sure not to over-cook, as the meat will dry out. I chopped a green bell pepper and added it to the skillet, which was a great compliment to the sweet flavor. When meat is done, I removed it from the liquid and added a small amount of cornstarch to thicken (be sure to mix the cornstarch with luke-warm water first, in order to avoid lumps). Cook this on high and stir until liquid thickens a bit. Pour over meat and store. This dish is great when served with fluffy white rice. Thanks for this "restaurant quality" dish!!
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3 users found this review helpful

Sherry Apple Pork Chops

Reviewed: Aug. 27, 2006
Very good! I agree though, adding cornstarch is a great way to thicken the liquid and I also like the idea of an oven bag, as it would probably help the pork stay more moist. Other than that, this is a repeat recipe in my opinion.
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2 users found this review helpful

Quick Creamy Potato Soup

Reviewed: Aug. 27, 2006
Very good and flavorful potato soup. Here are the changes I made: 3/4 cup onion, half of bacon in soup and half as a topping, 1/2 tsp. of dill weed, 1/2 cup mild cheddar cheese, and DON'T FORGET THE SALT :) This, in my opinion, brings out the flavor in this soup.
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17 users found this review helpful

Waikiki Meatballs

Reviewed: Aug. 27, 2006
VERY good recipe. Didn't make any changes!! Rice is an excellent side to this dish. Thanks so much!
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0 users found this review helpful

Chicken Marsala

Reviewed: Aug. 27, 2006
Great recipe, with a few additions. I agree - the liquid/sauce isn't thick enough for my liking. Also, the butter used makes it a bit too salty, and the marsala sauce I prefer should have a bit of a sweet taste, and this lacks that touch. In order to thicken the sauce and bring the taste to my liking, I made the following additions: After the wine and mushrooms have been added in the skillet, mix 1/4 Cup low-fat buttermilk, 3/4 Cup water, 1 TBSP sugar, 1 TBSP cornstarch and 3 TBSP of marsala wine together. Pour into skillet and bring to a boil with lid off. Once rapidly boiling, add 1/8 TSP pepper and 1/8 salt to skillet. At this time cover, reduce heat, and simmer for about 5 minutes. This is great served over spaghetti or alongside buttered spaghetti noodles, topped with romano cheese.
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Cheese and Broccoli Chicken Soup

Reviewed: Nov. 27, 2006
Very quick & easy soup I will make time and time again. Thanks!
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Emily's Famous Sloppy Joes

Reviewed: Nov. 27, 2006
Great recipe for when your missing a can of sloppy joe starter :) I did add a little sweet BBQ sauce, as I prefer a more sweetened version.
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2 users found this review helpful

Easiest Peanut Butter Fudge

Reviewed: Dec. 22, 2006
Super easy and very yummy!
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Gramma's Apple Bread Pudding

Reviewed: Dec. 22, 2006
Very good and is best when served immediately, or at least the same day and warm.
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1 user found this review helpful

Crazy Crust Pizza Dough

Reviewed: Dec. 23, 2006
For a thin, no yeast recipe, this is the best! I also only used one egg (to cut down on the "eggy" flavor) and it turned out great!
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1 user found this review helpful

Golden Rum Cake

Reviewed: Dec. 29, 2006
This turned out very moist! The nuts are a great compliment to the rum flavor. I wasn't sure about using the entire glaze topping (looked like it might be too much), but I did and it was perfect. I think this is actually better the next day, as the rum flavors seem to set better with the rest of the ingredients. Is great to serve with vanilla ice cream!!
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1 user found this review helpful

Bob's Awesome Lasagna

Reviewed: Jan. 6, 2007
I started cooking this recipe last year, and it quickly became the only way for me to make lasagna. My wife raves about it each time I make it.
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Best Ever Banana Bread

Reviewed: Jan. 28, 2007
I substituted half of the oil for applesauce to lower the fat. I also added 1 tsp. vanilla, 1 tsp. of cinnamon, & 2 pinches of allspice. A cream cheese based icing is great for an a sweeter treat alternative.
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Skillet Chicken Cordon Bleu

Reviewed: Jan. 28, 2007
Excellent, quick recipe. I also use sliced swiss cheese and white wine vinegar if I don't have white wine. As a ham "cubed" alternative, I use shaved ham. Great flavor!!
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6 users found this review helpful

Creamy Peanut Butter Fudge

Reviewed: Jan. 28, 2007
Easy & good!
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1 user found this review helpful

Easy Lemon Cookies

Reviewed: Dec. 18, 2007
Oh yeah - these are definitely easy and super good! As mentioned in other reviews, take these out before you think you should. If they actually appear brown on the edges, you've already cooked them too long. They're still edible, but not near as chewy and good. Thanks for a great recipe!
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Slow Cooker Chicken and Dumplings

Reviewed: Dec. 18, 2007
This is one dish I'll add to my favorite cold weather recipe list. It's so quick and easy and tastes great! Here are the modifications I make: 1 can of plain biscuits (not 2) and I add about a can of chicken broth and sometimes a bit of milk. Without this extra liquid I think it's a bit dry for my liking. I also add fresh cracked black pepper and some onion power (I don't typically add as much raw onion, so this still keeps the flavor). I've cooked this both in the crock pot and on the stove top and it comes out great either way. Just be sure to cook down your chicken long enough so it begins to fall apart in the liquid... it's just better that way in my opinion! Thank you for a keeper :)
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2 users found this review helpful

Displaying results 1-20 (of 47) reviews
 
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