Becky1234 Recipe Reviews (Pg. 1) - Allrecipes.com (15095912)

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Becky1234

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Spicy Rice Noodle Salad

Reviewed: May 8, 2015
Even my picky husband liked this, and I thought for sure he would not. I used Thai Sweet Chili sauce and since it was so sweet (and spicy) I left out the brown sugar, which was a good call. I added matchstick cut cucumber, and left out the mint. Hubby can't eat cilantro so I served it on the side along with extra crushed peanuts (don't skip the peanuts!!), the more the better. I grilled shrimp to top the salad which was a great variation. YUM!
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Photo by Becky1234

Green Chicken Enchilada

Reviewed: May 6, 2015
I appreciate having this recipe to use the canned Green Enchilada sauce rather than making it homemade for a weeknight dinner. However I did make a few changes to improve the dinner which I'll note here. I used Corn Tortillas and Pepper Jack Cheese which added a nice kick. Also I heated some sauce in a small skillet and dipped each tortilla into it on each side before filling it with the chicken and cheese (and cumin seasoned) mixture. Also there is nothing wrong with using a Rotisserie Chicken, the chicken is moist and flavorful and saves some time and clean up. Instead of greasing my large glass baking dish I spooned some enchilada sauce on the bottom. I served them with a plate of shredded lettuce, cilantro, chopped tomatoes and avocados, and a bowl of black beans. Everyone loved it!
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Warm Chicken Ranch Wraps

Reviewed: May 2, 2015
Like others, I skipped the rice and used the grill to cook my chicken breasts, seasoned with salt, pepper and oil. So it was a pretty simple wrap; grilled chicken, lettuce, tomatoes and onion topped with home made Ranch Dressing, wrapped in grilled flour tortillas. Next time I'll add bacon too!
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Microwave Corn on the Cob

Reviewed: Apr. 8, 2015
I ran out of pots and stove space so I turned to my trusty microwave. I used clean, shucked corn, put them on a dinner plate with a couple of tablespoons of water, and covered the entire plate with 2 layers of damp paper towels. I put 3 ears in and microwaved for 8 minutes and I turned them around halfway through. For those who use plastic wrap to cover the corn, plastic wrap is NOT microwave safe and can contain toxins. Though I'll use it to cover a dish, I don't want it to touch my food... food for thought!
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Slow-Cooker Corned Beef and Cabbage

Reviewed: Mar. 17, 2015
This was a hit tonight for our St. Patricks Day Meal. I made some changes though... I set my Slow Cooker to LOW for 8 hours, and I didn't add any veggies until 4 hours in. I added the Cabbage for the last hour. It all came out wonderful. Also, I served it with the Creamy Horseradish Garlic Spread from this site which kicked it WAY up a notch. Thanks to naples34102 for their suggestion in their Review!
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Creamy Horseradish Garlic Spread

Reviewed: Mar. 17, 2015
Yum! I made this to go with the Slow Cooker Corned Beef and Cabbage meal tonight from this site (it is St. Patricks Day!). I have a similar recipe to this that goes with a Pork Roast, and it would be great with Prime Rib or as a Veggie Dip. BTW I skipped the raw garlic and just used garlic powder and it was still great.
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Photo by Becky1234

Stir-Fry Chicken and Broccoli

Reviewed: Mar. 11, 2015
I enjoyed this - I made it exactly as written except I had to substitute Port Wine (which is sweet) for the Dry Sherry, and I added Shitake Mushrooms. I thought it was odd that the Cornstarch is added to the chicken, but it worked. There was NOT too much soy for my family's taste, although we didn't need to add any to the Stir Fry on top of the Rice on our plates, which we would normally do. See my Pics!
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Photo by Becky1234

Bok Choy Steamed Rice

Reviewed: Mar. 3, 2015
This was very good, and I'm glad to have another way to squeeze in healthy Bok Choy. I did use extra Soy Sauce and a dash more Spicy Thai Chili Sauce which was the closest I could find to chili-garlic sauce. I served it with Soy-Honey-Ginger broiled Salmon (from a cookbook, not from this site sorry!). I used Jasmine Rice instead of White Rice and the cooking time and water to rice ratios were tricky so I had to wing it and it still turned out very good. Thanks Chef John! Loved the video too. :-) See my photo!
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Slow Cooker Chicken Taco Soup

Reviewed: Mar. 2, 2015
This was much better than I expected it to be. I had 6 boneless skinless chicken thighs that I needed to use up so I used those instead of breasts, and I was leary about having a beer taste so I only used 3/4 of a can of Bud Light. :-) BUT there was no beer flavor in it so I don't think you have to worry about it. I love the tortilla chips in it, YUM. Thanks!
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Photo by Becky1234

Stuffed Acorn Squash

Reviewed: Feb. 23, 2015
It was interesting! It is just stuffing in an Acorn squash but I love getting a fork full of squash with my stuffing. I was afraid to add the Brown Sugar so I only sprinkled a little bit in the bottom of the squash with a little bit of butter. Like others, I made my own stuffing first using celery and onions with Pepperidge Farm dried stuffing mix. I served Broccoli on the side. See my pic! :-)
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Easy Baked Tilapia

Reviewed: Feb. 8, 2015
This was excellent! I squeezed lemon juice over the fish instead of using lemon slices and since I didn't have any Old Bay Seasoning I had to wing it with whatever spices I could find. Oh, I didn't use any veggies, I only used this recipe as a guideline for cooking my fish, so I guess I strayed quite a bit in that way. Served with fresh steamed asparagus and Brazilian White Rice from Allrecipes.
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Brazilian White Rice

Reviewed: Feb. 8, 2015
Loved it! I followed the Recipe exactly except used 4 cups of Chicken Broth instead of water. Yummy!
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Aimee's Mashed Cauliflower 'Potatoes'

Reviewed: Jan. 26, 2015
This was very good, but I skipped on the cheese, and used my Food Processor (Ninja) to make the cauliflower smooth and creamy. I like the idea of adding some potato flakes because of a really picky boyfriend who is afraid of eating anything "different." Also I added a little garlic powder.
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Photo by Becky1234

Garlicky Quinoa and Garbanzo Bean Salad

Reviewed: Jan. 24, 2015
Best Recipe Ever!! I loved it. I blanched the Baby Brocolli (Brocollini) that I thought would fit this recipe better, and then I sauteed some mushrooms, onion, and extra garlic in the same pot I used to blanch in. When the onions and mushrooms were done I took it off the stove and added it to the Brocolli Bowl and started the Quinoa (I only had Red Quinoa), re-using the same pot again. Then I made the dressing in the same measuring cup I used to measure the Quinoa, and added it to the veggie bowl along with the Garbanzo Beans. When the Quinoa was done, I mixed it all together in the same bowl. How Yummy AND Healthy can you get?! And I only used 1 pot and 1 bowl. See my pic! :-)
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Juicy Roasted Chicken

Reviewed: Jan. 15, 2015
We devoured it, but it took FOREVER to get to 165 degrees! It could be because I added cut potatoes and carrots to the bottom of the roasting pan. Many reviewers said the same thing, so be sure to allow your schedule extra roasting time, if needed. We didn't eat dinner until 8:00!
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Beth's Meat Loaf

Reviewed: Jan. 5, 2015
This is the way my Mom used to make it. I made it exactly as written. On a side note, I prepared everything early in the day when the timing was more convenient for me, covered the meatloaf and the bowl of topping and kept it in the refrigerator until I was ready to put it in the oven. Then all I had to do was put it in the oven! Of course I had to make the sides too (instant mashed potatoes and brussel sprouts) but they went pretty easy.
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Photo by Becky1234

Roasted Vegetable and Kale Soup

Reviewed: Dec. 22, 2014
I followed this recipe adapting to what I had on hand, with one twist which was puree'ing ALL the Roasted Veggies together rather than leaving chunks of carrots, squash, and potatoes. I added the crumbled sausage, Navy Beans, and the chopped kale to the puree'd soup, and added more broth as needed. The flavors are great, and makes a lot of soup (or stew as I called it!). I kept it warm in my Ninja cooker over the cold holiday weekend (refrigerating it at night), and there was always a warm healthy meal ready for the family to dig into as needed.
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Photo by Becky1234

The Ultimate Macaroni, Cheese and Peas

Reviewed: Dec. 16, 2014
I used up the last of my Penn and Macaroni boxes, and started a new box of Shell Pastas to make this, and also used 3 types of (full fat) cheeses I wanted to use up. It was a bit challenging to get the Pastas cooked right, but it all turned out great! I even used up the last of a bag of frozen peas I had in the freezer. I only had 1% milk, besides those things I followed the recipe as written and was very happy with it. It is not a real gooey-cheesey recipe which is one reason I wanted to try it. I'd like to make it again as written to make it more guilt-free (if any Mac & Cheese can be considered guilt free? Sometimes you just have to have it!!) I posted a Pic, Thanks for sharing this!
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Photo by Becky1234

Busy Day Barbeque Brisket

Reviewed: Dec. 15, 2014
I had a 2.25 lb Beef Brisket so I didn't need to use all the Rub. However, I found that 1/2 TSP of Liquid Smoke only covered 1/2 the Meat, so I used another 1/2 TSP on the other side. Also, the only BBQ Sauce I had is a North Carolina Sauce which is thinner and has more Spice and Vinegar than most common varieties. I only had about 3/4 cup so I used that. The Roast sat on top of the sauce in the Slow Cooker (I used my Ninja) and it worked out fine, there was plenty of sauce and moisture when it was done. The Brisket easily shredded apart with 2 forks and I shredded it into the sauce to serve. The flavor is wonderful and it carries quite a kick... That could be due to the BBQ Sauce I used. Check out my pics! I have dinner rolls to serve it on, but was craving it on a soft Flour Tortilla with some chopped lettuce to cool it down a bit. It is divine!
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Photo by Becky1234

Roasted Acorn Squash Soup

Reviewed: Dec. 2, 2014
I had bought 1 Acorn Squash at the grocery on an impulse, even though I had no idea how to cook it or what it would taste like. I decided on this Recipe since there are 3 of us in the household and it wouldn't be the only dish on the table for dinner in case we didn't like it. I loved it! I made it exactly as written, except I only used 1 squash and I cooked/steamed it in the microwave (cut sides down in a glass dish with about 1/4" of water, covered with plastic wrap for 10 minutes). This saved a good 35 minutes of oven time. Of course I halved the ingredients, and I used 1% Lactaid Milk which worked out fine. This made a full pot of creamy soup, plenty for the 3 of us plus some leftover. I served mine with a dallop of sour cream in the middle. The taste is very interesting; Sweet but Savory. See my pics!
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