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

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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

Chocolate Cream Cheese Frosting

Reviewed: Dec. 27, 2011
Loved this! My changes were: Whole milk in place of evaporated and 1TBSP more than called for; 1 tsp softened smart balance butter; 2 tsp unsweetened cocoa powder to give it a deeper chocolate taste that helps detract from the powdered sugar flavor. I also think this icing is best when left refrigerated overnight so that the flavors have a chance to mingle, but this isn't absolutely necessary. Thanks for sharing!
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8 users found this review helpful

Banana Wake-Up Bars

Reviewed: Jul. 6, 2011
Love this! I was looking for something lower in sugar and full of nutrients and this fits the bill and is SOO tasty and moist. I like to make them as muffins because it's the perfect serving size (these freeze great and take seconds to thaw - an no-fuss, healthy snack!) I did make the following adjustments: 1 tsp. vanilla, whole wheat flour, 1 tablespoon flax seeds. Makes approx 9-10 muffins. Bake for 15 minutes in a greased, non-stick muffin tin. Thank you for a wonderful recipe!
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7 users found this review helpful

Chocolate-Covered Cherry Cookies

Reviewed: Dec. 23, 2010
Loved these. Took them out when they were still soft, for a chewy melt-in-your mouth experience. Otherwise, they are a little too cake-like.
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7 users found this review helpful

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

Pork Steaks

Reviewed: Dec. 18, 2010
A nice alternative to the bbq pork chop! I added 4 cloves of minced garlic, a dash of worcestershire, a couple tablespoons of sweet chili sauce (that I typically use in oriental dishes we make) and some corn starch to thicken the liquid as the meat cooked. The result was very flavorful meat that was a little salty and a touch of sweet.
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5 users found this review helpful

Turkey Pot Pie I

Reviewed: Jan. 24, 2009
Wow! I can't believe how good this was, and I'm not a fan of the cheap store bought pot pies. A fantastic way to use left-over holiday turkey. My changes were: I added a touch of rosemary (my turkey was already flavored with that) and I only used one large skillet - not two like step #3 suggests - since my turkey was precooked. I didn't add any extra liquid, as some users suggested. I felt like there was just the right amount of creamy filling. I didn't have any pre-made pie crusts, so I used the SUPER easy " No Fail Pie Crust III" on this site (halved to make only 2 crusts - and put them in the fridge until my filling was ready) and it turned out perfect! Thank you for a wonderful recipe. Update: Made this again last night using two boneless, skinless chicken breasts I had on hand. Didn't use potatoes this time around and therefore only used one bullion cube and one cup of water, since I assumed not as much water would be absorbed with the lack of potatoes. Also added a cup of sliced fresh mushrooms and two frozen crusts this time. Just goes to show you how great and versatile this recipe really is!
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4 users found this review helpful

Slow Cooker Lemon Garlic Chicken II

Reviewed: Aug. 10, 2013
Liked it, but also dressed it up quite a bit for added flavoring. Used a medium sliced sweet vidalia onion and caramelized in a bit of butter; when tender, combined it with the liquids and seasonings on the stove top. Until warm. Used a total of 1 cup water & 1/4 cup of chablis cooking wine. (Note: substituted real lemon juice for bottled and thought the flavor was still good). Added a bit of garlic & herb seasoning to up the flavor. When chicken was tender, I removed the juices and brought to a boil with a little cornstarch to thicken. Will be making this again!
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3 users found this review helpful

Green Beans with Bread Crumbs

Reviewed: Nov. 28, 2011
Love the idea. I used a bag and a half of frozen green beans (prepared as the bag recommends). To season, I used about three TSP of smart balance butter, white pepper, a bit of cracked black pepper, salt and a few dashes of garlic powder, all to taste (gave it a slight kick, which I enjoyed). Used crushed seasoned croutons mixed with some Parmesan cheese as a topping. No oven time needed and these reheated very nicely. Will return to this simple side dish often. Thanks for sharing!
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3 users found this review helpful

Baked Apricot Chicken

Reviewed: Aug. 6, 2010
Very easy. That gets my vote any day :) If you don't like sweet things with chicken, don't make this recipe. It is pretty darn sweet. That being said, it was good for a change. I did elect to replace the dry onion soup mix for about 1/4 cup of chopped white onions. I also added a couple dashes of smoked paprika and some cracked black pepper to taste. Made it on the stove top, on low/med so that I could taste and add ingredients as it cooked. Will be making again. Thanks!
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3 users found this review helpful

Skillet Bow Tie Lasagna

Reviewed: May 31, 2009
To insure plenty of flavor and to simplify a bit: Added chopped bell pepper w/ meat. Drained and added additional 1 tsp minced garlic. Used prepared pasta sauce (w/ spices) in place of making your own. Added some extra flavor with a few dashes of italian seasoning. Used Italian Style Stewed Tomatoes in place of diced. Combined cheeses and added to skillet and simmered about 15-20 min. Combined pasta and liquid from skillet. Served with a dash of parm. cheese. This recipe might also be good w/ a little mozz. cheese. Will try that next time and add in w/ the other cheese. Overall, easy, quick and tasty!
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3 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

Brooke's Best Bombshell Brownies

Reviewed: Dec. 27, 2011
These turned out very thick and dense, as described. Cook for a lesser amount of time so that it's not entirely "cake-like". I finished mine with the Chocolate Cream Cheese Frosting found on this site and everyone LOVED it! Rich but so good!!
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2 users found this review helpful

Pasta Salad with Homemade Dressing

Reviewed: Jul. 18, 2010
Very good! Only put in half of the mayo called for, only because I wanted to lower the calories and taste the freshness of the veggies more. Thought all of the various elements of this dish went well with each other. Will be sharing with others! Thanks.
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2 users found this review helpful

Artichoke and Sun-Dried Tomato Chicken

Reviewed: Nov. 28, 2009
To save time, I browned the chicken (seasoned w/ salt, pepper, garlic powder, Italian seasoning) and left in skillet - then added a can of Italian style stewed tomatoes (cut), the pesto called for and marinated artichoke hearts in oil (drained). Stir and simmer for about 8-10 minutes on low. A very flavorful and quick recipe!
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2 users found this review helpful

Avocado and Tomato Salad

Reviewed: Sep. 7, 2009
FANTASTIC recipe and beautiful presentation! Just make sure to prepare your salad no more than 1hr prior to serving and refrigerate (so avocado doesn't brown). Bring to table without dressing and add at meal time (prevents dressing from mixing with avocado for too long, which promotes a mushy texture with the dressing). Have served with both Emerald's balsamic vinaigrette dressing, and Aldi's (with a dash of garlic, fresh cracked black pepper and and salt for added flavor). Now a family favorite that I will serve again and again. Thank you!
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2 users found this review helpful

Turkey Bow Tie Skillet

Reviewed: Jun. 11, 2009
This is a BRILLIANT recipe! So unique and nothing like you think it will taste. Slightly sweet with a hint of chili - just a hint. Perfect. Thank you!!
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2 users found this review helpful

Sugar Cookie Icing

Reviewed: Jan. 24, 2009
Very tasty! Used with the sugar cookie recipe titled "Easy Sugar Cookies", found on this site. I recommend waiting until your cookies have cooled a bit and that you chill your icing in the fridge for some time, otherwise it will become too runny and drip down the sides of your cookie. Thank you for sharing!
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2 users found this review helpful

Alienated Blueberry Muffins

Reviewed: Oct. 13, 2008
I'm not sure if it was something I did or not, but these didn't turn out as good as I had hoped. They didn't puff up nicely as I had hoped, and instead seemed a little "airy" on the inside. Also, I followed the directions about coating the blueberries well and most of them still sank. Overall, these were just ok flavor wise. The good thing is that they were one of the healthiest I could find on allrecipes at the time.
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2 users found this review helpful

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

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