CHMOORE Recipe Reviews (Pg. 1) - (1524770)

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Chicken and Bow Tie Pasta

Reviewed: Mar. 20, 2014
I like to make this when I have leftover rotisserie chicken - super easy then!! This is a really good meal in one dish!! VERY tasty!!
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2 users found this review helpful

Chocolate Covered Cherry Cookies II

Reviewed: Aug. 7, 2007
I've been making this cookie for years! They get stale REALLY fast, so I freeze them soon after they cool. I put them in a tupperware container with wax paper between the layers. They don't freeze rock-hard - you can eat right from the freezer!!!
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60 users found this review helpful

Chocolate Caramel Brownies

Reviewed: Aug. 7, 2007
I've been making this recipe for years. I prefer to use a dark chocolate cake mix instead of the german chocolate - it gives a more intense chocolate flavor. I also sprinkle about 1 cup of coarsely chopped (I like big chunks) walnuts over the dough before pouring the caramel over. Next I sprinkle on the chips. Finally, it's not necessary to refrig the remaining dough for the topping - I just use a teaspoon to spoon dabs of the dough and drop over the top - I don't completely cover the stuff underneath. I like the result - the crunchy topping dabs. Really yummy!
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5 users found this review helpful

Spicy Mango Salad

Reviewed: Jul. 3, 2007
This is similar to a mango 'salsa' I make - using the Thai sweet chili sauce (sweet & spicy) instead of the red pepper flakes. Great served with tortilla chips!
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7 users found this review helpful

Roquefort Pear Salad

Reviewed: May 4, 2006
I've probably made this 10 times since trying it a couple of months ago! It's THAT good! I use romaine lettuce and sweet Mayan onion. I doubled all the dressing ingredients EXCEPT the olive oil (still emulsifies just fine), and used dijon mustard. When making the candied nuts, I did 2 or 3 times the amounts listed and put the extra in a container - that way I could have the salad again without taking the time to do the nuts! Also, when the nuts were ALMOST done, I sprinkled a small amount of salt over them to balance against all the sugar. This is my all-time favorite salad! Even people who don't like blue cheese (I used to be one of them) like a small amount of it in this salad with all its other ingredients!
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153 users found this review helpful

Savory Crescent Chicken

Reviewed: May 4, 2006
Very good! I only had about 1 1/4 C chicken, so I added about 3/4 C raw chopped brocolli. I also added a small can of diced green chilis instead of pimento and used sweet onion. On the top I used Marie Callendars garlic butter croutons - they really enhanced these! I used reduced-fat crescent rolls by Pillsbury and reduced-fat cream cheese. Loved the flavor! What a super way to use left-over rotisserie chicken!
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5 users found this review helpful

Curried Cashew, Pear, and Grape Salad

Reviewed: Feb. 13, 2006
This was SO wonderful!!!!! Everyone loved it - even people who aren't real fond of salads had seconds. Incredible flavor! I tried it with and without the bacon and personally think it's just as good without it. Thanks!
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1 user found this review helpful

Crab Quiche

Reviewed: Aug. 30, 2005
I just made this last night and it was great! I used pepper-jack cheese instead of monterey jack with only 1 shake of Tabasco and it was perfect - not very spicy. I used a 6-oz container of real crabmeat (found at the grocers seafood counter), and used the cream. I also sprinkled a light coating of fresh-grated parmesan over the top before baking. I used the Pillsbury crust that you unroll into your pieplate, put into a 10-inch pie plate, pushing the crust up all the sides. It worked fine - there was not too much filling. I liked prebaking the crust, and liked the idea of cooking for 25-30 minutes followed by the additional oven time with the oven off - it gave a great texture. Next time I'm going to try it with a can of evaporated milk instead of the cream - with all the flavor from the crab, onion and cheese, I doubt it will diminish the flavor at all. I'm going to use your oven technique with other quiches as well - thanks!!! Oh, by the way, a similar technique (bake then leave in oven with temp turned off) is recommended in the 'cheesecake extraordinaire' cookbook for one of their lemon cheesecakes - it makes the CREAMIEST lemon cheesecake!!! Thanks!
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6 users found this review helpful

Pork Chops and Sauerkraut

Reviewed: Jan. 18, 2005
I too have been making a version of this for years - from mom's recipe. She always included a peeled, cored and diced red delicious apple. It's purpose is to reduce the acidity of the sauerkraut - it's supposed to turn to mush and be not noticeable when done. Her version uses pork ribs, which I've started browning first to make the color of the finished dish a lovely brown. I've also started using the caraway seeds for a subtle flavor improvement. I use the fresher 'bagged' sauerkraut found in the refrigerated food section instead of the variety in the jar, and include the juice with the sauerkraut. The apple really works! We serve it over mashed potatoes. It's one of our favorite comfort foods!
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82 users found this review helpful

Mandarin Shrimp and Vegetable Stir Fry

Reviewed: Dec. 17, 2003
This was great! I agree with Theresa though - the broccoli became overcooked while the sauce was thickening. Next time I'll just steam it for 1 - 2 min instead. I mixed all the sauce ingredients ahead of time and refrigerated. I love ginger, so I used 2 Tblsp instead of 1 - it still was not a pronounced ginger flavor! It doesn't take long at all to prepare, except to peel and devein the shrimp. The first time I made it I doubled the sauce so there would be plenty for the rice, but I really didn't need to. This makes a really wonderful meal! I loved the inclusion of the onion, peppers and broccoli! Be sure to use a top-brand orange marmalade in this!
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5 users found this review helpful

Christmas Eve Beef Stew

Reviewed: Sep. 16, 2003
This recipe was wonderful - everyone seconds! I too made it in a crock-pot (low 8 - 10 hours), and added a bay leaf. It needed additional thickener at the end - some flour/water mixture. The overall flavor was great. The wine adds richness. I'll definitely be making this again.
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17 users found this review helpful

Bread Pudding

Reviewed: Jul. 28, 2003
This is one of my top 10 favorite desserts! Loved even by those who don't like bread pudding! I use blueberry bagels - slice in half horizontally then cut into cubes. The blueberry lends a wonderful light flavor. This should 'rest' awhile before eating, as others have said. Plus, it's hard to remove the baking dish from its water bath. So, I remove the whole pan from the oven when done baking and place on a trivet on the counter (still in its water bath). 1/2 hour or so later you can easily remove the pudding from the water bath and it will still be warm - ready to eat. Incredible!
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11 users found this review helpful

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