Corrina Recipe Reviews (Pg. 1) - Allrecipes.com (1542315)

Grilled Sweet Onions

Reviewed: Jun. 16, 2011

This is actually a Paula Dean recipe and, as is the case with her version (Saturday Night Vidalias), sweet onions like Vidalias or Walla Wallas are the best prepared this way. They can be served as a side dish, family style, or if your onions are smaller, as an individual side. I would definitely omit the ice cubes. Sweet onions produce plenty of their own liquid and, as another reviewer suggested, add fresh cracked pepper. Yum.

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5 users found this review helpful

Bob's Salad Dressing

Reviewed: Jan. 14, 2011

Fantastic!! I make this all the time. We love it on grilled baby bok choy with marinated flank steak but I'll eat it on almost anything! FYI, I often omit the honey without complaint. And I've also substituted finely grated parm or asiago for the nutritional yeast with great success but I do prefer it with the nutritional yeast, just for the nutritional value.

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20 users found this review helpful

Chicken Papadoris

Reviewed: Oct. 12, 2010

What everyone needs to remember when making a recipe like this is that CURRY POWDER IS A VERY GENERIC TERM. Your recipe will vary GREATLY depending on the 'curry powder' you use. Some blends are sweet and incredibly mild while a teaspoon of another variety will blow your face off. My advice is to MAKE YOUR OWN BLEND. Regardless, I used a hot madras style curry blend of my own creation and threw a few curry leaves in with this chicken. I toasted the cumin before adding. I don't recommend toasting paprika as it burns very easily. Speaking of, paprika varies widely and wildly as well as it can be a blend of ground bell pepper or chili pepper. This will also greatly affect the flavor of a recipe like this one.

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2 users found this review helpful

Carrot and Fennel

Reviewed: Nov. 25, 2009

Loved it!! Making it again for Thanksgiving. The only changes I made where a) I used half and half instead of cream, and b) I added a splash of dry sherry with the half and half. I served it family style, topped with chopped fennel tops and lemon slices. It looks as good as it tastes!

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17 users found this review helpful

Fat-Free Vegetable Soup

Reviewed: Feb. 23, 2009

Excellent WITH MODIFICATIONS.... 1. GARLIC!! I don't trust recipes without garlic. I added 8 cloves, minced. Duh. 2. Saute the onions, celery, carrots, and garlic in a teensy bit of EVOO with some red pepper flakes as your first step. It only adds minor fat, and good fat at that. Just a little, I promise. 3. Flat leaf parsley. Throw in a few handfuls, coarsely chopped, with the cauliflower. 4. The curry powder. How could curry powder possibly be 'optional'??? Curry powder is the 'IT' ingredient in this soup! Get it in there... and plenty of it. Two HEAPED teaspoons at minimum. 5. USE GOOD STOCK, not water and those gross little MSG nuggets of bouillon. Eww. 6. Salt, pepper, salt, pepper. Taste and season often throughout the process. 7. CHEESE RINDS. Take the rinds off your good, hard cheeses like Parmesan, Romano, etc, put them in a ziploc and throw them in the freezer. Any time you're making soup, toss the rinds in early on. They add the depth that soup can lack, especially a meatless soup. Again, not to much fat, truck loads of flavor.

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17 users found this review helpful

Banana Oatmeal Cookies III

Reviewed: Feb. 5, 2009

Meh. Not the most exciting cookie but a decent alternative use for mature bananas. I omitted the shortening (yuck) and substituted homemade applesauce. Perhaps that's why this recipe was so one dimensional. These are really spongy, cakey little guys. In fact, it might be a nice muffin batter.... Anyway, I added a hefty dose of raisins to the second and third batch and they were much better. Several days later: My preschooler devoured these cakies. After substituting applesauce for shortening and reducing the sugar, these cakies turned out to be a pretty high-fiber, moderately nutritious snack. On storing: they seemed to sweat a bit in tupperware. They got a bit sticky but, like I said, our kid is over the moon for them!

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1 user found this review helpful

Spinach Chickpea Curry

Reviewed: Dec. 12, 2008

This recipe will vary greatly depending on the kind of curry paste used. If you want this to be really spicy and fun, use THAI red curry paste. I used an authentic Indian red curry paste from a local Asian grocer and was very pleased with the outcome. I used real garlic instead of garlic powder. I didn't find it necessary to add additional salt. Curry paste is pretty high in sodium. I would HIGHLY recommend pan frying your tofu first as this will add to the texture and help the tofu hold up when it's combined with the sauce. I think steamed cauliflower would be a great addition to this recipe. Served over basmati. Really tasty. Everyone loved it.

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3 users found this review helpful

Cream of Broccoli Soup I

Reviewed: Oct. 9, 2008

Very tasty! I made a few modifications: I added two diced carrots and a little extra celery. I skipped the flour as I'm gluten-intolerant. I also added some crushed red pepper flakes, coarse salt, and fresh cracked pepper to the veggies. I think I also went a bit heavy on the broccoli. I used 1/2 & 1/2 instead of milk and thickened the soup at the end with grated cheddar. Awesome, hearty soup!

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2 users found this review helpful

Roasted Brussels Sprouts

Reviewed: Dec. 6, 2007

I make roasted sprouts frequently, however there is NO WAY this recipe could possibly yield anything other than over cooked sprouts!!!! Try roasting at 425 for FIFTEEN MINUTES!!! You'll love them!

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397 users found this review helpful

Turkey Burger Pie

Reviewed: Oct. 8, 2007

I'm very surprised this rated so highly. It's so boring. I added shitake mushrooms, curry powder, garlic, and used a gouda instead of cheddar so it turned out nicely but I'm confident that the original recipe would've been a taste-letdown.

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2 users found this review helpful

Kid's Favorite Pea Soup

Reviewed: Jan. 8, 2007

This recipe, in it's completion, was worth four stars but here's my kaveot; IF YOU DON'T HAVE A PRESSURE COOKER FIND A DIFFERENT RECIPE!!! Contrary to the little side note about cooking your peas for a few hours if you're sans pressure cooker, this recipe took me the better part of a day and a half! I ended up using almost three cartons of stock! As I said, it was tasty but not particularly convenient.

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7 users found this review helpful

Serbian Ground Beef, Veggie, and Potato Bake

Reviewed: Dec. 17, 2006

I LOVE this!! I've made is three of four times and I rarely make anything twice!! What a nice twist on the basics. I really love this. Oh, I use ground turkey instead of beef.

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1 user found this review helpful

Chicken Dijon

Reviewed: Dec. 17, 2006

Pretty good... Leftovers reheated well.

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1 user found this review helpful

Hamburger Potato Casserole

Reviewed: Aug. 22, 2006

Hmm. I used ground turkey instead of beef. I sauteed the onion (2 full cups of chopped vidalia - should have used an onion with more bite but the quantity was good) in a tablespoon of butter, then browned the turkey with a healthy dose of Mrs. Dash Garlic and Herb and some celery salt. Since this recipe is basically dressed up scalloped potatoes, I layered the meat and potatoes (5 good sized idaho spuds sliced really thin with a mandolin slicer), three layers of spuds, two layers of meat, then dumped the liquid (to which I added a heaped teaspoonful of minced garlic) right over the top. I pulled the potatoes away from the sides so the liquid could get all the way to the bottom. I baked it, uncovered, at 350 for a full 90 minutes. Then added the cheese to the top and put it back in to melt (about seven minutes). The potatoes where UNDER COOKED in the middle layer and almost done on the top and bottom layers. We could have gone a full two hours, I'm sure! The flavor was ok but there is still room for improvement. Maybe some chopped chives or scallions, maybe some red pepper flakes, I don't know. Hope this helps!

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2 users found this review helpful

Herb, Garlic and Bacon Pork Loin

Reviewed: Aug. 22, 2006

Good! I used a much smaller piece of pork than the recipe called for but kept the liquid the same. I was able to make a nice pan gravy because of the excess liquid.

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2 users found this review helpful

Guinness® Corned Beef

Reviewed: Jul. 29, 2006

DON'T PASS THIS UP BECAUSE YOU'RE NOT A GUINNESS DRINKER. The flavor is very mild. My husband didn't realize from the taste that the meat was cooked in Guinness. I have never made corned beef before but I am a true Guinness lover so this seemed appropriate. I did NOT use the seasoning packet that came with the meat. Instead, I added some whole allspice, juniper berries, whole peppercorns, and some cloves to the Guinness per the suggestion of another reviewer. I got a bit carried away with the cloves, but other than that, the flavor was fabulous. An hour before the end, I added quartered potatoes, some baby carrots, and a whole vidalia onion cut into large chunks. I spooned out some of the liquid and thickened it with some cornstarch for gravy. Everyone loved it and it made GREAT sandwiches the next day. I cooked it at 300 degrees for roughly five hours.

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18 users found this review helpful

Chicken Supreme III

Reviewed: Jul. 8, 2006

Pretty good. I used mushroom soup instead of chicken and I sprinkled the top with frozen peas before adding the cheese. I'll probably make this again.

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2 users found this review helpful

Napa Cabbage Salad

Reviewed: Jul. 8, 2006

Really good. I used cabbage from my garden. I didn't have almonds so I added extra sesame seeds. I also used on 1/2 the butter and 1/2 the sugar. The dressing was still REALLY sweet. It was tasty but it would be great with less sugar, too.

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27 users found this review helpful

Breakfast Casserole I

Reviewed: May 10, 2006

Yummy! This turned out just how I'd hoped. I shortened the prep time by using the microwave for the bacon and also to steam the broccoli. I simply rinsed the broccoli and put it in a corning ware dish with a lid and used only what water remained on the broccoli to steam it for 4 mins. I added a finely minced onion to the egg mixture. I did NOT make it ahead of time; it sat in the fridge for an hour before I put it in the oven. It was great!

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5 users found this review helpful

Paul's Favorite Chicken

Reviewed: May 10, 2006

Three stars at best... This recipe was just boring. I steamed fresh broccoli and tosed it in before I added the cheese. Without the broccoli, I think this would have been a complete bore. A little melted cheese and some bacon grease hardly constitutes a sauce.

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4 users found this review helpful