BLUEGIRL5 Recipe Reviews (Pg. 1) - Allrecipes.com (1544602)

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Cucumber Soup I

Reviewed: Aug. 2, 2004
This is a very nice recipe--great for a hot summer night's dinner party. I opted for the use of dill instead of tarragon; it seemed to go better with cucumbers. Regarding the use of farina: although the recipe says to add the farina right after the broth, I was afraid the farina would get lumpy being poured into liquid that was not hot. I waited for the broth to boil, and then I added the farina, whisking rapidly to make sure no lumps formed.
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76 users found this review helpful

Mushroom Saute

Reviewed: Sep. 12, 2006
These mushrooms were very nice, although they were much better after I added a few splashes of lemon juice while they were cooking. Easy and tasty. Thanks!
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66 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

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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17 users found this review helpful

Easy Dinner Hash

Reviewed: Sep. 10, 2009
I didn't taste this (not a sausage fan), but this simple recipe went over really well with the men in my house. No frills, just stick-to-your-ribs good. I added some minced garlic; that's the only change I made. I accompanied it with a couple of fried eggs, over-easy...they gobbled it up.
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13 users found this review helpful

Best Carrot Cake Ever

Reviewed: Jun. 16, 2011
Delicious. This is my new carrot cake recipe. I followed a couple of the suggestions: adding about 1/2 cup more flour, some nutmeg, and a tsp. of baking powder. I did everything else exactly according to the recipe, and the result was a dense, beautiful, amazing cake.
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12 users found this review helpful

Asian Asparagus Salad with Pecans

Reviewed: Aug. 2, 2004
My guests and I did not care for this recipe. I felt that the soy sauce flavor overpowered the dish (I followed the recipe exactly). I liked the idea of a cold, marinated, crisp asparagus dish, but this did not do it for me.
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12 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

Wilma's Clam Chowder

Reviewed: Aug. 23, 2004
This chowder was very good--although it didn't have a strong enough clam flavor (even though I used an extra can of clams with the extra juice). It was actually better the next day. I began by frying some chopped bacon and sauteing the onion in the bacon grease, because I've never seen a recipe for clam chowder without bacon or salt pork. Then I followed the recipe as printed, sprinkling the bacon bits on the top of each bowl. I actually liked the idea of thickening with crackers instead of a flour/butter roux, though this may account for the starchy flavor versus the more appealing clam flavor. I'll use this again, though, perhaps using bottled clam juice in place of the water. Thanks for posting.
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9 users found this review helpful

Baked Teriyaki Chicken

Reviewed: May 18, 2012
This was a wonderful teriyaki chicken recipe. I have to admit, I was overwhelmed with all different cooking instructions in the thousands of reviews, and every time I read another one, I forgot what the previous one said; finally, I settled on brown sugar instead of white, basting and baking at 375 for 30 minutes, turning and rebasting at 20 minutes, and baking for about 15 minutes more (45 minutes total baking time). I used boneless breasts, pounded a bit and cut in half. It was simply delicious. When I tasted the sauce before I used it, I thought it was much too salty, but when it baked into the chicken, the flavor was perfect. Every one of my 15 dinner guests (from age 3 to age 65) loved it. A keeper~~thanks so much.
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8 users found this review helpful

Apricot Cheese Loaf

Reviewed: May 3, 2004
I made this for a women's brunch at my church, and it received rave reviews. The cream cheese in the batter gave it a rich quality that many quick breads don't seem to have. And the apricots and dates were a nice combination. Thanks for a great recipe that I'm sure to use many times.
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8 users found this review helpful

Stuffed Mushrooms with Spinach

Reviewed: Aug. 18, 2010
Everyone loved these mushrooms. They're so flavorful and so different from the breadcrumb version. I followed the recipe exactly, except I used light cream (all I had on hand) with wonderful results, and I did not drizzle on the melted butter before baking; it wasn't even missed. A delicious appetizer.
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7 users found this review helpful

Steak and Rice

Reviewed: Oct. 1, 2008
This wasn't bad, but I couldn't give it five stars--my son loved it, but my husband and I thought it was tasty but really salty. Come to think of it, with soy sauce, beef boullion, and canned tomatoes, how could it not be? I just now looked at the sodium content in the recipe--more than 1400 grams per serving! Holy smokes! Anyway, it was really easy and quick to put together, so perhaps with some lower salt modifications, I might make this again sometime.
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7 users found this review helpful

Indian-Style Rice with Cashews, Raisins and Turmeric

Reviewed: Nov. 12, 2007
A fantastic recipe. Made it almost exactly as written, except I had no tumeric and used curry powder instead. Wonderful side dish--different and delicious.
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7 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

Three Cheese Garlic Scalloped Potatoes

Reviewed: Jan. 15, 2012
Very tasty, but my very thinly sliced potatoes took almost two hours to be cooked fully (at 350). Also, the sauce was quite greasy. Everyone loved the flavor, though.
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5 users found this review helpful

Cowboy Cookies III

Reviewed: Aug. 16, 2008
Wonderful cookies. Followed the recipe exactly, and they were perfect.
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5 users found this review helpful

Easy Paella

Reviewed: Apr. 3, 2007
Just got back from a school trip to Spain, and the kids, teachers, and I (parent) had a "reunion party." Great recipe, but I made some changes for preference and availability: nobody wanted shrimp, so I omitted it; could not find saffron at my local market, so I used saffron rice. Overall, it got raves from the kids & teachers at my Spanish dinner/tapas party, although some thought a bit too hot (pepper flakes). Many asked for the recipe, and my husband loved the leftovers. A keeper--thanks.
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5 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

English Trifle

Reviewed: Apr. 26, 2004
This is a lovely trifle recipe. Another recipe I've used does not call for sugaring the strawberries, so I was a bit concerned that this might be too sweet. It turned out beautifully, though, as the sugar created a nice syrup which helped moisten the cake (I used angel cake). I also added some sliced kiwifruit along with the other fruit. People went wild for this dessert--it's one I'll make often. Thanks for posting it!
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5 users found this review helpful

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