It's A New Day Recipe Reviews (Pg. 1) - Allrecipes.com (1511552)

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Golden Oven Omelet

Reviewed: Apr. 27, 2009
I scaled down the recipe to 2 servings and poured the mixture into two Pyrex custard cups. I used dried onion flakes and sharp cheddar. Baked them about 30 minutes. They turned out light and fluffy and delicious. Just what I was wanting for breakfast!
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254 users found this review helpful

Hash Brown Waffles

Reviewed: Jan. 21, 2014
We are having a snowy day and since I had frozen shredded potatoes in the freezer this seemed like a good thing to try. I let the frozen potatoes thaw although they were still cold and I added a diced onion that I carmelized before adding. I must say that like waffles, my first one did not come out. My mistake was not spreading out the potatoes but piling it up in the center just like waffle batter. That didn't work and it was a mushy pile after 20 minutes. Once I spread it out thin, they cooked crispy and delicious. I believe I would add more than one onion next time (this one was rather small) and a little more garlic salt. Overall this was a good experience and we will do it again. Thanks!
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49 users found this review helpful

Grilled Chicken with Peach Sauce

Reviewed: Aug. 5, 2012
This was really good and I fully intended to take a picture but it got gobbled up first. Oh well, I'll just have to make it again. I couldn't use the grill as we were having a major thunderstorm so I lightly sauteed the chicken in a frypan and then just added the sauce and let it simmer for about 15 minutes. I used some homemade peach jam that didn't set up which was perfect. I also couldn't grill a peach for the side but definitely will next time. Thanks! Everybody that ate it, loved it!
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45 users found this review helpful
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Creamed Cabbage

Reviewed: Mar. 22, 2012
Absolutely delicious! I read the reviews that some people found it bland so I made some small changes. I sauteed the cabbage in olive oil along with half an onion which I had leftover from another recipe. I had some leftover Asiago cheese that had rosemary in it that I used for most of the cheese but added what I needed of Romano cheese. I added a pinch of red pepper flakes to the cream sauce which I made with skim milk. To the top I added seasoned panko bread crumbs. Husband says this is a keeper!
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24 users found this review helpful
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Easy Loaded Baked Potato Casserole

Reviewed: Mar. 22, 2013
I cut the recipe in half and used 2 medium sized Russet potatoes (in my mind, baked potatoes are Russets). I left the skin on and followed the recipe. The ingredients list says that the green onion quantity will be divided but the instructions only say to sprinkle them on top. I mixed some into the potatoes and left some for the top. I can't say I was overwhelmed with this recipe. I think it really needed some butter. I had to sprinkle quite a bit of salt on my portion to make it edible.
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21 users found this review helpful
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Chef John's French Fries

Reviewed: Jun. 10, 2012
Darling husband bought a french fry cutter at the flea market and was dying to make his own hand cut fries. This recipe was a great guideline for making crispy fries. Thanks!
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21 users found this review helpful
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Christmas Eve Beef Stew

Reviewed: Mar. 4, 2011
I am the original submitter of this recipe and just made this stew for Christmas Eve after a long hiatus. Please make the recipe as is. I've always made it in the crock pot and it turns out perfectly. It is stew not soup. It does not need additional moisture. The original recipe did include 1 T salt, and 1 T sugar and freshly ground black pepper. I usually toss everything into a crock pot except the peas and let it cook all day on low. Then toss in the frozen peas about 30 minutes before serving. It is not a real juicy or tomato-y stew but is what we prefer. This year I tried cutting the meat into smaller cubes, dusting with flour and browning before adding to crock pot. I really don't think it made any difference. I would go back to just tossing the meat into the crock pot raw. Tapioca is the thickening agent and works just fine without the flour.
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20 users found this review helpful

Scalloped Cabbage Casserole

Reviewed: May 5, 2009
I halved the recipe, didn't have any carrots so I left them out. I barely blanched the cabbage but next time I may not at all. It was rather soft and soggy in the end result. I didn't use the marjoram or thyme but added a small amount of nutmeg to the cream sauce. I also melted the cheese (sharp cheddar) in the cream sauce and mixed it all together before pouring in the casserole. I used panko bread crumbs and butter for the top. It was very good and my husband asked for it to be made again.
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20 users found this review helpful
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Not Your Mama's Tuna Casserole

Reviewed: Apr. 11, 2011
It would be so nice if people would actually make the recipe as stated (or at least close to it) and then review, then make changes on your own time. I made the recipe exactly as stated and it is wonderful comfort food. Upon first glance it was a strange combination of ingredients but together they do work harmoniously and none outshine another. I think I would recommend serving it over egg noodles but not adding them to the recipe. Thanks BlondeJJ for expanding my horizons!
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18 users found this review helpful
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Mama's Summer Squash Casserole

Reviewed: Aug. 28, 2012
I had only 3 summer squash to use up so I halved the recipe. But I still used an entire onion, which I carmelized in olive oil instead of steaming. I highly recommend carmelizing the onion and also leaving the squash al dente instead of mushy. I also used the whole egg. I didn't have a "sleeve" of Ritz crackers so I had to estimate with club crackers. Since I had used a whole egg, I used enough cracker crumbs to make the whole thing come together. I also used Cheddar cheese with black pepper which made the whole thing spicier. I really enjoyed this recipe and will make again. Thanks!
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17 users found this review helpful
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Honey Lime Fruit Salad

Reviewed: Jun. 12, 2012
I really just eyeballed all measurements and made myself one serving of this for a light dinner. I thought it was very light and refreshing and good! I used walnuts instead of pine nuts since I don't have any pine nuts. Thanks!
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17 users found this review helpful
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Basmati Rice Pilaf

Reviewed: May 25, 2012
Pretty basic recipe. I would normally have added a can of mushrooms but wanted to follow the recipe more closely the first time. I did however use beef broth instead of chicken because that goes with the rest of dinner better. Thanks!
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15 users found this review helpful

Navy Beans and Greens with Bacon and Garlic

Reviewed: May 24, 2012
Definitely a keeper in our house. I didn't use an entire head of garlic but it was still good. It did need salt and pepper though.
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15 users found this review helpful

Crunchy Apple Salad

Reviewed: Dec. 24, 2009
Excellent, excellent! I use a reviewer's recommended 1/2 c. mayo, 1/2 c. sour cream, 1 T. each lemon and orange juice and 2 tsp. sugar for the dressing.
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14 users found this review helpful

Blue Cheese, Spinach Meat Loaf Muffins

Reviewed: Nov. 28, 2011
These are wonderful! I have a new meatloaf favorite recipe. I halved the recipe but did not halve the blue cheese or spinach. I used dried minced onion (just dumped in about 1/4 c). I also added a pinch of red pepper flakes to the meat mixture. I used seasoned Panko bread crumbs. As per another reviewer I topped with mixture of 2 T of brown sugar, 2 T ketchup and 1 T of worcestershire. I ended up with about 7 tennis ball sized meatloaf balls. They cooked about 30 minutes. Delish!
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13 users found this review helpful
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Slow Cooker Gingerbread with Dried Cherries

Reviewed: Jan. 29, 2012
I halved the recipe and made it in my small crockpot. I subbed diced dried apricots instead of cherries and added a small handful of crystallized ginger. I wish I had been able to stay close by when it was cooking because at 2 hours it was definitely done but the edges and bottom were on the verge of being burnt. I think 90 minutes would be more reasonable at least for the smaller cake. Overall the taste was good but it wasn't heavily ginger tasting which I would have liked more. It tasted more like spice cake to me. I will probably make this again but tweak it a bit to make it more moist and gingery.
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12 users found this review helpful
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Antipasto Salad

Reviewed: Mar. 4, 2011
Hi everyone I am the original submitter for this recipe. Just one little correction, the broccoli in the original recipe should be cooked tender crisp before adding to salad. The salad is a bit dry as is especially if you cook the pasta al dente and it soaks up the dressing but I like it that way. Feel free to double the dressing. It is quite yummy!
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12 users found this review helpful
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Mac and Cheese Henwood Style

Reviewed: Aug. 10, 2010
Followed recipe with small changes. Used rotini, 1/2 an onion chopped, 1/2 the milk was FF 1/2 and 1/2, about 1/2 t. of red pepper flakes added to sauce and sprinkled a handful of breadcrumbs during last five minutes of baking. The sauce never did thicken up for me in the saucepan but did thicken in the oven. I cannot taste the blue cheese at all. I mostly taste the processed cheese. I may make this recipe again and adjust the ratio of cheeses to make the cheddar and blue more predominant.
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12 users found this review helpful
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Moist Peach Pound Cake

Reviewed: Aug. 28, 2012
Since the only other review mentioned how the cake stuck to the pans, I used parchment paper in mine. The loaves slid right out! After 65 minutes of baking the centers seemed to be still liquidy so I turned off the oven and left them in for about another hour. I used a quart of home canned spiced peaches instead of commerical peaches. I always sprinkle Turbinado sugar on top of sweet baked goods and I did with this too. When baking, after 35 minutes, the tops seemed to be getting too brown so I covered with foil. Upon first taste, it tasted like plain pound cake and it was very moist. We'll see how it is after it cools completely and sits for a day. Thanks!
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Slow Cooker Macaroni and Cheese with Broccoli

Reviewed: Mar. 12, 2012
I halved the recipe and it filled my small slow cooker which only cooks on high. After two hours of cooking and stirring, I noticed the whole grain penne that I used was getting done so I took the lid off and covered the top with more shredded cheese. Thirty minutes later it was done and ready to eat. I am happy with the end result and wanted to let people know that this does work. Just for my own tastes, I added a couple dashes of Worcestershire sauce, hot sauce and about 1 T of dried minced onion.
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11 users found this review helpful

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