BLUEGIRL5 Recipe Reviews (Pg. 6) - Allrecipes.com (1544602)

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Baked Potato Soup I

Reviewed: Jul. 12, 2006
This soup was quite good--very thick and rich; it needed a bit of spicing up, though, so I added cayenne pepper, dill weed (next time I may try chives), and extra cheese. I used new potatoes (2 extra) and left the skin on, mashing them in the soup. It was a hit--thanks.
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2 users found this review helpful

Sauteed Portobellos and Spinach

Reviewed: Jan. 23, 2006
I loved this recipe. Easy and delicious. One change I made: because I had no wine on hand, I used lemon juice instead, and it was lovely.
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16 users found this review helpful

Crispy Coconut Chicken Fingers

Reviewed: Nov. 14, 2005
I've been making this recipe for many years, and just came across it on this site. My whole family loves it--I don't change a thing, except one time I didn't have any apricot preserves for the sauce, and used strawberry jam with the dijon mustard; everyone liked this sauce better, so now that's all I use. Seedless raspberry jam also works well. A time saver to consider: instead of dipping and dredging each individual piece of chicken, I use two ziplock bags--one for the egg and the other for the coconut mixture. Put the chicken in the egg bag and squish it around until all pieces are coated; then drop them into the coconut bag, seal it, and shake away. You can sprinkle any leftover coating on top of the chicken in the pan before pouring on the butter. This recipe also travels well if you have to bring an appetizer somewhere; just cut the chicken into bite sized pieces before coating and baking.
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44 users found this review helpful

Garlic Mashed Potatoes Secret Recipe

Reviewed: Oct. 4, 2005
This was a great method, and very easy. It was my first time making garlic mashed potatoes, and I admit I made a few changes. I could not bring myself to use oregano--I was afraid it would overpower the dish; instead, I used an ample amount of freshly ground black pepper. Also, the potatoes looked very dry when I was done, so I added about 3/4 c sour cream (for 3 lbs potatoes). The sour cream really made a difference--these potatoes were wonderful. The aroma was tantalizing, and the flavor and texture were perfect. And so easy!! I'll make these often. Thanks for posting.
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3 users found this review helpful

Jazzy Green Bean Casserole

Reviewed: Sep. 14, 2005
I made this for a family dinner, and it was a big hit. A different take on an old standard.
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7 users found this review helpful

Yellow Squash Casserole

Reviewed: Sep. 14, 2005
Very tasty. A different take on a plain vegetable. I did not have trouble with it being too "custardy." If I had one complaint, it was that it was too tame. The onions didn't really add much; perhaps it might be more interesting with a little green pepper or mushroom, or even some diced tomato. It was good, though, and quite easy to prepare. I barely precooked the squash, and I did all the mixing right in the 9x13 pan. I'll use this again.
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2 users found this review helpful

Texas BBQ Chicken

Reviewed: Sep. 14, 2005
This was a very nice recipe. I marinated the chicken overnight, and I did have to cook the chicken for an hour, even after cutting the chicken into smaller pieces than the recipe specified. I noticed that the sauce tasted a bit too much like its main ingredient--vegetable juice--so maybe I'll reduce that item next time in the recipe. I served this with "Angie's Dad's Coleslaw" (which is the best!) and Yellow or Summer Squash Casserole (very good), both from this site. I'll make this meal again.
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1 user found this review helpful

Cowboy Mashed Potatoes

Reviewed: Jul. 19, 2005
My guests went wacky for these potatoes. I did omit the peppers, however, because I was afraid they might overpower the dish. Next time I may add a small amount to boost the flavor, because I found I did have to season them with a lot of salt and pepper. But this was a great side dish.
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1 user found this review helpful

Breaded Brussels Sprouts

Reviewed: Jul. 19, 2005
This was a very good way to dress up brussels sprouts for people who don't really like them. Personally, I eat them plain, but this recipe was a nice change.
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2 users found this review helpful

Fried Rice II

Reviewed: Jul. 6, 2005
Frankly, I was a little disappointed in this recipe, especially after reading all the great reviews. I followed the recipe exactly, but I thought it lacked flavor. I then added considerably more soy sauce, and it was still bland. If I try it again, I may cook the rice with beef boullion instead of chicken, and perhaps add some ginger or other spice to liven it up a bit. This just didn't do it for us.
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2 users found this review helpful

Double Chocolate Mocha Trifle

Reviewed: Jul. 5, 2005
What a hit--people were scraping the bowl when it was empty! I used the cheesecake flavored pudding with the coffee, and it gave a bit of a pleasant tang. I made cake-like brownies; doubled the pudding and the coffee; used a bag of crushed Heathbar; saved some plain Coolwhip for the top; and sprinkled with more Heathbar. Very delicious--almost like a tiramisu. The only ones who didn't like it were those who don't like coffee...their loss!
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2 users found this review helpful

Chicken Florentine Casserole

Reviewed: May 31, 2005
A delicious dinner, but almost too rich! I cut the chicken into strips and sauteed it in some oil instead of prepping it in the oven. I used frozen spinach instead of canned, and more mushrooms. I may cut back on the garlic next time. The dish received many compliments from all.
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2 users found this review helpful

Grandma's Pork Chops in Mushroom Gravy

Reviewed: May 6, 2005
A fine recipe. I give it 5 stars mainly because my husband says these are the most tender pork chops he's ever had. The flavor was a bit subtle; perhaps I'll add a little rosemary or thyme next time, along with more garlic. I also used canned mushrooms; next time I'll use fresh. The gravy was very silky. A keeper. Thanks!!
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1 user found this review helpful

Spiced Applesauce Bread

Reviewed: May 2, 2005
A lovely, moist bread, delicately spiced. I used unsweetened applesauce (which is all I had on hand) and added about a quarter cup of brown sugar. I followed everything else exactly, with about a half cup of chopped pecans. Everyone loved this recipe.
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0 users found this review helpful

Cheese Blintzes

Reviewed: Mar. 1, 2005
A lovely sweet treat. I have frozen them and used them a few weeks later--what a convenience. I'll make these again and again. Unfortunately, my dog likes them, too--the last time I served them, he finished off the leftovers when my back was turned. What can I say? He has quite a sophisticated palate.
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5 users found this review helpful

Italian Wedding Soup I

Reviewed: Mar. 1, 2005
This is a superb recipe. I've made this soup several times: the first time, I used too much orzo, which sucked up all the broth--a little disconcerting, to say the least. Every other time I've made it, I've added cooked cheese tortoleni right before serving. EVERYONE loves this soup. A great find. Thanks for posting.
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2 users found this review helpful

Angie's Dad's Best Cabbage Coleslaw

Reviewed: Mar. 1, 2005
Absolutely the best coleslaw I have ever tasted. It received rave reviews all around, even from my 15 year old daughter, who wouldn't touch cabbage if it were the last thing on earth. Here are some small changes I made: I used a sweet white onion instead of the red; instead of chopping the onion, celery, and carrot, I ran them all through the shredder attachment of my Kitchenaid, along with the cabbage, of course. I used apple cider vinegar, as that is all I had on hand, and, most importantly, I used 1/2 Splenda and 1/2 sugar. What a super coleslaw--so much better than the mayonnaise based version.
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10 users found this review helpful

Slow Cooker Barbeque

Reviewed: Mar. 1, 2005
A great, easy recipe which everyone loved. I used KC Masterpiece Spicy bbq sauce and chuck roast. The meat was not anywhere near "shreddable" after the 8 hour cooking time, so I had to cook it about 3 more hours. Then I shredded it and cooked it another hour. Next time, I think I'll use a different cut of meat. Nevertheless, a wonderful recipe. I also served it with "Angie's Dad's Coleslaw" recipe from this site, which was a real winner. Thanks for the post.
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1 user found this review helpful

Slow Cooker Italian Beef for Sandwiches

Reviewed: Oct. 25, 2004
This made very good sandwiches. I used 2 packages of salad dressing. I tasted a piece of the meat before shredding, though, and realized that the outside was flavorful, but the inside meat lacked flavor. So I shredded away, and took another reviewer's advice to cook the shredded meat for an additional hour. This made all the difference. Provolone or Swiss cheese melted on top of the sandwiches is a definite must. By the way, it tasted even better the next day--my son loved it.
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1 user found this review helpful

Fudge Truffle Cheesecake

Reviewed: Sep. 20, 2004
A sinfully scrumptious chocolate experience--deep, dense, and dark. You must try this recipe! I altered the cooking time and method a bit, based on other cheesecake recipes I have made: I baked it at 325 for about an hour and ten minutes, and then let it sit in the turned off oven for another hour; I also used a water bath. I served the cake the next day with a raspberry sauce thickened with cornstarch, and topped each slice with homemade whipped cream. This is an amazing dessert!
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2 users found this review helpful

Displaying results 101-120 (of 149) reviews
 
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