angelinamarie3 Recipe Reviews (Pg. 1) - Allrecipes.com (15658846)

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Cheesy Potato Casserole from Ore-Ida®

Reviewed: Apr. 2, 2015
Super easy and great for picky eaters. We have been making this for years and everyone loves it. It goes quickly at potlucks, but also keeps well for leftovers (if there are any). My only suggestion, is layering the ingredients & adding about 1/4 cup of milk to the soup/sour cream mixture (which is otherwise VERY thick). I place a layer of hashbrowns first, then spoon a layer of the mixture on top, repeating layers. Seems to hold together better and cook more evenly. It can also be quite bland without adding some extra spices, so I usually add some garlic powder, onion powder and whatever else to taste into the soup/sour cream/milk mixture. And for cheese lovers- sprinkling a layer of cheese on top, over the crushed cornflakes is a nice addition. This is a great recipe to make ahead of time and bake when ready- very hearty comfort food.
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Little Smokies

Reviewed: Feb. 13, 2015
I was originally looking for a recipe that used grape jelly... But am more than glad I tried this one! These were delicious- perfect amount of sauce and the flavor was spot-on. The only change I made, was using onion powder instead of diced onion. I suppose minced instead of diced would have been okay, but something about chunks of onion in the sauce did not seem appealing with such a smooth texture, so I feel satisfied with substituting onion powder and the flavor was still really good. This was super quick & easy. Really convenient to mix up ahead of time & then throw it on to cook later, when ready. I'll be keeping this for upcoming agendas that require quick & easy appetizers or party snacks! Definitely prefer this over some that all for grape jelly. The flavor of the brown sugar & bbq sauce goes perfect with lil' smokies.
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Cocktail Meatballs

Reviewed: Feb. 13, 2015
Loved these! Although, I can't rate the meatballs, only the sauce. I use the 'Meatball Nirvana' recipe from this site (incredible!!) and the ones on this recipe seem would be a bit bland compared to those. Thats my only reason for not giving this a 5 star rating- the flavor of the actual meatballs outside of the sauce is incredibly important, it can make all the difference between a dry or bland dish underneath the sauce. And if your short on time, it is super easy to grab a package of frozen meatballs, thaw & throw the sauce on top in the crock pot! But the sauce was excellent- this was very well liked and disappeared pretty quickly. Will be saving this for future use, only with a more diverse & flavorful meatball.
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Cheese Ball I

Reviewed: Feb. 13, 2015
This was super easy and really good! I thought the entire packet of ranch dressing mix would make it taste overpowering... It didn't, and was great! But it is VERY important to get the "dressing" mix and NOT the "dip" mix! Otherwise, it would be waaaay too salty- I have made that mistake before. I had to omit coating it with pecans, due to someone having an allergy, so I chopped half the amount called for and only added it mixed in to one side. (I made cute flags to label each side.) For a little kick, I added in some diced jalapenos. This was loved and will be a keeper in regular rotation for parties & appetizers!
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Easy Sugar Cookies

Reviewed: Jan. 26, 2015
This recipe was EXACTLY what I was looking for! I was highly disappointed in some other "high-rated" or overly complex recipes. A simple sugar cookie is best, especially with good flavor & dough easy to work with for cutting shapes. My cousin is autistic, and I chose this recipe due to the simplicity. He had a total BLAST making these! The dough was a great consistency to easily cut shapes. I only recommend rolling the dough to about 1/4-1/2 inch thick & only baking until slightly golden-brown so they will still come out somewhat soft instead of crunchy. These were easy to make, they were easy to roll & cut shapes, and most important- they turned out looking very nice for decorating & also tasted great! This one is a keeper for me, and my cousin who loves to bake. I suggest anyone who is looking for a simple & great tasting/decorating cookie try this recipe out- especially if you have younger or a special-needs child who is eager to impress others with a fantastic cookie! :)
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Restaurant-Style Potato Salad

Reviewed: Dec. 6, 2014
This was nearly perfect! A few ingredient adjustments here & there (less sugar, more onion & no parsley). Great side dish for any occasion... Thank you for sharing. But- adding a few hard boiled eggs really makes the difference. With the eggs, it is nearly perfect... And paprika.
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Quick Potato Salad

Reviewed: Dec. 6, 2014
I scaled this down, for smaller portions. It was great, minus an ingredient or two. It really HAS to be tweaked. Cucumber is interesting, but I prefer pickles or relish. More flavor than a tasteless cucumber. I substituted pimentos for tomatoes. Do not prefer celery- omitted that. And used all diced onion instead of green onions. Good recipe, but I think some things need to be adjusted or replaced.
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Italian Breaded Pork Chops

Reviewed: Oct. 21, 2014
This was not bad... But somewhat bland. Followed the recipe nearly to a 'T', but it REALLY needs some enhanced flavor of some sort. I'm still confused as to why the directions say to sauté the garlic then set aside for "another use"? Wasted garlic doing that... But these need some garlic or onion salt, before coating with the egg wash. The coating was great- so was cooking time. They did come out near perfect, only thing lacking was flavor, as they really were quite bland. I also think this recipe calls for WAY too much eggs/bread crumbs! Wasted about 2 eggs & nearly a cup of bread crumbs. I would suggest using only 1-2 eggs & 3/4 cup bread crumbs, along with adding some onion or garlic salt pre-egg wash on the chops before coating & cooking. One thing I did different, and am glad, was throwing the chops back in the bread crumb mix after browning them on the frying pan, before placing them in the oven. They would have come out quite soggy & even more bland if I had not thought to re-coat with the bread crumb mixture before baking. Otherwise, this was a nice change in pace for pork chops! We did enjoy it, but just felt it could have used more flavor. And the cooking time was pretty spot-on... Any longer & they would have been much too dry. So we will keep this & make it again, just adding a few changes to spices/flavoring next time.
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Carrot Cake

Reviewed: Oct. 9, 2014
This was one of the BEST carrot cakes I have ever had! It seemed like a lot of "extra" stuff added, so if you are looking for a very basic carrot cake, this is not the recipe to use. But I found the addition of pineapple, the pineapple juice & coconut to really compliment the taste & the pineapple is what makes it so moist & soft. The batter seemed sort of runny, but it baked & rose perfectly. Everyone who has tried this has asked for the recipe & requested more! The only thing I would suggest- do NOT use all of the frosting! The frosting tasted great, but there was just toooo much of it for the cake. I left the rest in a side dish for others to add more if they wanted. But this is a keeper- thank you for the great recipe!
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3 users found this review helpful

Potato Crunchy Tenders

Reviewed: Jan. 23, 2014
Great recipe and easily modified! There are a variety of ways to prepare this. But, the first thing I will note- cut the milk measurement down!! You'll end up with too much left over, just to be thrown out. I used 1 egg and only 3/4 cup of milk (plus or minus, as needed). I also added some additional seasonings/spices to the dry mix. A little bit of cayenne pepper can easily make this similar to buffalo style chicken strips! The spices for the dry mix just depend on your taste preference. I also have used flour instead of mashed potato mix (I think flour works better). If you are using mashed potato flakes- WATCH THE OIL TEMP! Too high, and they will burn before they are done cooking through. I prefer using the powdered garlic mashed potato mix, or 1 cup of flour- either one, I still add additional spices/seasonings for flavor. But as other reviewers have posted- DOUBLE DIP BEFORE FRYING!!! Start by coating the chicken in the dry mix. Transfer to liquid mix, dipping enough to coat it well in the liquid, then re-dip & coat it in the dry mix before placing it in the frying pan. This should ensure that all pieces are fully coated, less likely to burn and will remain 'crispy' instead of soggy or the coating falling off. This recipe also works well to cook pork, fish and even veggies! Great base recipe, easily adaptable! Thank you for sharing. :)
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Grilled Apple and Swiss Cheese Sandwich

Reviewed: Jan. 21, 2014
My childhood best friend's mom introduced me to this YEARS back... this was one of our favorite after-school snacks! However, this version was lacking flavor in some ways. First, granny smith apples are too tart for this, in my taste. I usually use Fuji or Gala apples. Instead of making it a "sandwich", I take and toast each slice of bread. After toasting, spread a layer of mayo over each slice of bread, top with apples, then cover apples with sliced cheese (I always use Colby jack or cheddar... but swiss works well, too!). Place both slices on baking sheet & broil until cheese has melted. From there, you can either place slices together to create a sandwich, or simply eat each slice on it's own. Great, easy recipe... but definitely needs some sort of condiment!! (I found this version quite 'dry' and too plain in some ways.)I did not like the olive oil, when I tried this version. Maybe some butter would be better... but I really prefer the version I grew up with, using mayo & toasting/broiling instead of treating it like a grilled cheese.
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Roasted Garlic

Reviewed: Dec. 1, 2013
The method is pretty spot-on, but the temp is WAY too low, along with the bake time. You'll never get the result you are looking for (soft & tender cloves) at only 250 degrees for 20 minutes. I usually roast mine, covered in tinfoil or in a covered baking dish, about 45 minutes at 350-375 degrees. Then, I remove the foil or cover and roast another 15 minutes, until soft & tender.
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7 users found this review helpful
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Yummy Honey Mustard Dipping Sauce

Reviewed: Oct. 22, 2013
This is NEARLY spot-on to what you find at a restaurant! I have been searching for a while to find one that matches perfect. You won't find this in your local grocery store. I give it a 4.5 (just short of a 5 star) based on the following: Only thing with my taste preferences- too much honey in this recipe! Start with 1 Tbsp! I found I had to add more mustard(s) & mayo to keep it from being TOO sweet. I'd say this is an absolute keeper- just start with 1 Tbsp. of honey & add more as needed for desired taste. THANK YOU!!! I am SO happy to have found the recipe for my favorite dipping sauce! :)
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Cheese and Sausage Stuffed Zucchini

Reviewed: Aug. 28, 2013
First time trying stuffed zucchini- GREAT recipe! Only 4 out of 5 stars because of two small preferences. You don't need to pre-cook the zucchini in the microwave- add another 10-15 min. onto baking time (nuke it to about 450 degrees during that time) will make it perfect. It did not overcook or alter the stuffing at all. Granted, there was only two of us & we used half of a large zucchini (13"Lx4"Wx3"D) & that was enough for 2 of us, & a lunch left for tomorrow. (Plus, any leftover stuffing can be baked, too, perfect for a side or leftovers for breakfast w/ toast the following morning!)Hollow out a generous portion. Don't layer- mix ALL stuffing ingredients together- MUCH better! We also added in some of the "guts" of what we scraped out to the stuffing... SO good! Be generous with seasonings. Tofu or ground beef would also work very well in place of sausage. During the last 5-10 minutes (on broil), top with some bread crumbs & a bit more shredded cheese... PERFECT! A bit of marinara sauce is also quite a compliment for serving. This was an excellent recipe, & VERY good! Just adjust some things here & there to taste, I really recommend mixing all stuffing ingredients instead of layering... this will be a repeat in our house, especially with the fresh zucchini out of the garden! thank you! :)
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Fast and Friendly Meatballs

Reviewed: Aug. 21, 2013
Can't give this more than 3 stars- this is only decent as a BASE. Sorry. It lacks a LOT of FLAVOR!!! But, I am skilled enough in the kitchen to know this needed LOTS of doctoring/ingredients to make them appetizing. To start- only use the ground turkey if you are looking for a very lean meat. For a good, savory & hearty meatball, use ground beef! Even w/ the Italian seasoned breadcrumbs, this still needs MORE spices/flavor. I added in (all to taste) minced garlic, minced onion, a dash of garlic powder, onion powder, cayenne, oregano, parsley, sage, pepper, a pinch of cumin & salt. A dash of Worcestershire & hot sauce gives it a boost. Making mine for spaghetti, I added in a bit of parmesan. Also added some EVOO to avoid them turning out dry. Don't use an ice cream scoop. Get your hands in there to mix & form the balls- they turn out MUCH better. I covered a baking sheet with foil & a coat of cooking spray to prevent them sticking. Cooking time of 20-25 min. is on par, but you don't really need to turn them in the last 5 min. Its a hassle & if they are sticking to the sheet/dish, it makes a mess & rips them apart. Overall- an 'ok' base recipe to ADD YOUR OWN FLAVORING INDREDIENTS. Unless you are looking for a very bland, dry meatball, you'll want to tweak this w/ seasonings to suit your flavor palate. A big plus, once you tweak this to taste, they freeze well for making larger batches to save for later!
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Toasted Garlic Bread

Reviewed: Aug. 21, 2013
Delicious! Instead of cutting it into individual slices, I halved the loaf lengthwise & cut each half into quarters, for a total of 8 pieces... a bit easier than a bunch of smaller rounds.I followed ingredients, but not exact measurements (eyeballed most & added all to taste). The olive oil, however, does not add a lot, so I barely added any of it. The butter already has enough oil in it, & even though 2 tsp. is not a whole lot of olive oil, I just didn't feel it was necessary- & the bread still came out very tasty! For the garlic, I added a bit of minced garlic out of a jar w/ a bit of the liquid & also a pinch of garlic powder. I had no mozzarella on hand, so I substituted grated parmesan & sprinkled that on before broiling, so I didn't have to remove the bread to add cheese & place it back in another 2-3 minutes to finish; an easy one-time broil keeping an eye on it & took it out as the top & sides began to turn golden-brown. The flavor of all the ingredients combined turned out delicious... Fresh out of the over was the perfect compliment to our spaghetti dinner! Will definitely make this again, but next time I'll use the fresh, grated mozzarella instead of the parmesan. Thanks for the quick, easy & flavorful recipe! SO much better than store-bought!!!
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Divine Hard-Boiled Eggs

Reviewed: Aug. 10, 2013
This is a so-so way for the perfect boiled egg(s). First KEY ingredient that is missing- SALT! Adding salt to the water for boiling will make the shells MUCH easier to peel after they cool (and it does NOT make the eggs salty at all, unless a shell cracks during the boil process). Another reviewer is right- never boil more than 12 eggs at a time (using a large pot). And it must be a ROLLING boil, NOT a full boil- they will not cook proper! Also, you MUST start with the eggs at room temp! Cold eggs do not boil well, or peel easy. Cold eggs is also what can cause discoloration (the green) to the yolk after hard boiling. Set the eggs out to reach room temp, add a bit of salt to the water, then follow directions from there... much better outcome! This is also kind of a lengthy process. Placing salt in the water w/ room temp. eggs, bring to a boil for 10 minutes (or as needed), letting the water cool, then rinsing the eggs in cold water before peeling usually works the best.
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Campbell's® Green Bean Casserole

Reviewed: May 24, 2013
This recipe is awesome- it is a classic and there is nothing to complain about, AT ALL! I did do one or two things different... first, I have had this before with fresh cut green beans, and honestly, we prefer canned. The texture and formation after baking comes out a lot better and more edible. Something about fresh cut and cooked green beans makes it taste funny, so I recommend canned. We also really dislike mushrooms, so we use either cream of chicken or cream of celery soup- both work very well if you are not a mushroom fan. What totally makes the dish, besides the creamy inside, is the French fried onions for a crispy topping. DO NOT skip out on those! Be generous and coat it up!! I've also added in bacon bits to the filling in the past- YUM!!! Classic dish, you really can't go wrong with this one. (I should learn to take a photo to post before serving some of the dishes I review on here... seems by the time I want to review and post a photo- there is virtually NO leftovers or even crumbs to photograph! Now, THAT is when you know you have a keeper for a recipe!)
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Garlic Chicken

Reviewed: May 20, 2013
I really wanted to give this more than 3 stars... but it REALLY LACKS IN FLAVOR! (And the bake temp is TOO HIGH!!) As is, it is pretty dry & bland. I even took the advice of another review & coated the chicken in Italian dressing instead of olive oil. The dressing idea worked well- I'm sure it turned out better than what it would have been using the oil. But I REALLY wish I would have added some additional seasonings to this dish. More garlic (in powder form), some onion powder, SALT, pepper, etc... is IDEAL to mix in w/ the bread crumbs to coat the chicken. I also liked the suggestion of other reviews to use the very finely grated, nearly powder parmesan (like the Kraft green bottle). I left the fresh grated to sprinkle on top just before baking. I also mixed half regular bread crumbs & half panko... the coating result w/ those adjustments was AMAZING! (If only the dish had more flavor & less of a bake temp...) So when it comes to baking temp- 425 is TOO HIGH! Yes, the dish may cook a bit faster, but it was EXTREMELY dry. Not moist & tender. Next time will try 350-375. Dryness + lack of flavor left us resorting to ranch & honey mustard for a dipping sauce. Will make again, but w/ some major adjustments & less of a bake temp. Definitely read some of the more critical reviews & follow advice if making this! A good base- but needs a LOT more flavor & a few adjustments.
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Chef John's Sausage & Shrimp Jambalaya

Reviewed: Apr. 23, 2013
Well, i looked at more than one recipe- this one seemed to be key w/ ingredients... But i also followed advice of other reviewers. Came out WONDERFUL... with a few adjustments... First- ADD GARLIC! 1-2 cloves minced is perfect. I did use white rice as a preference in taste & time- minute rice added (cooked) in when adding shrimp is perfect!! Can't really place brown rice on this one- jumbalaya is a more hearty dish & brown instead of white rice makes me feel it would not fit well. Due to spice preferences- i also added a wee bit more cayenne & pepper. Adjustments to the salt are definitely as stated! Adjust salt & peppers to taste! You don't want a salty dish (the sausage has enough salt) and you dont want a dish too spicy to eat! Adjust everything to preference. That is key to a great recipe like this. Thanks to Chef John! This is a keeper- just needs adaptation for each cook's preferences. :)
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