MSROOTZ Recipe Reviews (Pg. 10) - Allrecipes.com (1546281)

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Chicken with Mushrooms, Prosciutto, and Cream Sauce

Reviewed: Apr. 26, 2006
This was just okay. I prefer chicken breast so I used them instead of thighs. We also sprinkled parmesan cheese on top when they came out of the oven for extra flavor. I will try them again though and add some additional seasoning. If you use breasts it cuts the cooking time down to about 20 minutes. Pound them flat and just lay the prosciutto on top.
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14 users found this review helpful

Kay's Shortbread

Reviewed: Apr. 26, 2006
Awesome! This will be my shortbread recipe from now on. Very flakey and just the right amount of sweetness. Don't change a thing.
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1 user found this review helpful

Sauteed Garlic Asparagus

Reviewed: Apr. 25, 2006
I haven't found an asparagus recipe yet that I haven't liked. I LOVE asparagus so this earned 5 stars just because of that. But because my son liked it and he is not a fan of asparagus, this deserves extra points. The cooking method is just as simple as steaming it, but the garlic flavor was an extra bonus. One change I did make, I always saute with olive oil instead of butter (it's better for you). Thanks!
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3 users found this review helpful

Asparagus, Orange and Endive Salad

Reviewed: Apr. 25, 2006
This was definitely different. The flavor combination was good, however my family didn't like it enough to make it again. Thanks anyway.
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6 users found this review helpful

Justin's Hoosier Daddy Chili

Reviewed: Apr. 25, 2006
This was pretty good, nothing really special. I have another chili recipe that I'll continue to use though. Thanks.
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1 user found this review helpful

Cream Soup Base

Reviewed: Apr. 25, 2006
I feel bad giving this a poor rating but this was way too thick. Six tablespoons of flour is a too much for the amount of liquid. It was more like a gravy than soup. I had to add an additional 2 cups of water to thin it out. And what about any type of herbs or spices? I have another recipe for "Cream of whatever kind of Vegetable" soup that I will continue to use. Sorry!
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2 users found this review helpful

Shrimp Etoufee III

Reviewed: Mar. 30, 2006
Delicious! I added paprika to the recipe, I just love the flavor of it and I saw the addition of paprika in another recipe on this site. I served over brown rice. Family loved it.
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5 users found this review helpful

Garlic Cheese Chicken Rollups

Reviewed: Mar. 27, 2006
Few ingredients, quick prep and tastes delicious...that definitely earns 5 stars in my book! I even used about half the amount of breadcrumbs (to cut back on the carb count) and they were great.
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0 users found this review helpful

Flank Steak with Garlic Wine Sauce

Reviewed: Mar. 23, 2006
This was really good, definitely something different to do with flank steak. We really liked the roasted garlic flavor in the sauce.
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0 users found this review helpful

Chocolate Bar Fondue

Reviewed: Mar. 20, 2006
This was so good. I had a small piece of bittersweet chocolate so I threw that in with the milk chocolate. I also halved the recipe and the quantity was perfect for 4 people.
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2 users found this review helpful

Best Formula Three-Cheese Fondue

Reviewed: Mar. 20, 2006
This was worse than mozzarella cheese. It was so stringy we had to pull it apart with our fingers. I even tried doing the lemon juice trick and we still had to wrestle with it to get it out of the pot. Will not make this again.
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3 users found this review helpful

Fantastic Lemon Butter Fillet

Reviewed: Mar. 7, 2006
This is a good baked fish recipe. Based on other reviewers comments about the lemon pepper, I left it out all together as I don't like the flavor of it anyway. I cut all the quantities of ingredients that make up the butter sauce in 1/2, on the lemon I used about 2 tablespoons of bottled juice, and poured all of it on top of the fish. Then I sprinkled quite a bit of paprika (maybe about a tablespoon) on top then baked uncovered for 25-30 minutes. The flavor was very good. Next time I make this I will make sure I have a fresh lemon, you can taste the difference, fresh is always best.
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0 users found this review helpful

Fried Cabbage II

Reviewed: Mar. 6, 2006
If you like cabbage, this is a good recipe. The bacon adds extra flavor as well as the cider vinegar.
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0 users found this review helpful

Romano Chicken

Reviewed: Mar. 6, 2006
Family liked this. We are low carbers so I prepared the chicken following the recipe leaving out the bread crumbs and the melted butter. Using olive oil, I browned on all sides in a pan then covered, turned on low and finished until chicken was cooked through. Then I sprinkled with parmesan cheese and served. Outside was crispy and brown, inside was tender and juicy, the spice blend was delicious.
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6 users found this review helpful

Cherry Tomatoes

Reviewed: Mar. 5, 2006
This was really good. I took advice from other reviewers and doubled the tomatoes and cut the oregano in half. I also added sliced fresh mozzarella. Will be making this again.
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3 users found this review helpful

Creamy Buttered Cucumbers

Reviewed: Mar. 5, 2006
This is a great alternative to just using cucumbers in a salad. The butter and onion are delicious with them. And I was surprised that the cucumbers remained crunchy.
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1 user found this review helpful

Blackened Salmon Fillets

Reviewed: Mar. 5, 2006
Spice blend was very good, however, I did cut back on the cayenne to 1/2 tbsp. and it was plenty spicy for us. I also baked and then finished off under the broiler with good results. I have blackened fish before the traditional way in a skillet and it makes way too much smoke in the house.
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2 users found this review helpful

Shrimp Scampi Bake

Reviewed: Mar. 5, 2006
Very good flavor combination. Keep an an eye on them though, the baking time for me was less than the time stated.
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7 users found this review helpful

Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Feb. 22, 2006
Overall this was a good recipe. I made a few personal preference changes. I always, always pound chicken breast, it makes for a much more delicate texture and cooks more evenly. I took the chicken out of the pan while the mushrooms were going and then added back when the vinegar and broth went in. Chicken breast doesn't take that long to cook. The simmering time was less than 10 minutes. For the garlic, I only had 3 (but they were large) cloves. Recipe didn't state whether to chop, mince, leave whole, so I just ran a knife through them a few times. The end result was very good. I will be making this again.
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2 users found this review helpful

Caramel Apple Pork Chops

Reviewed: Feb. 22, 2006
This was good, no oohs and aahs, but good.
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0 users found this review helpful

Displaying results 181-200 (of 267) reviews
 
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