Pleasanton Mom Recipe Reviews (Pg. 1) - Allrecipes.com (15776453)

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Jennie's Heavenly Slow Cooker Chicken

Reviewed: Nov. 7, 2011
This truly is heavenly. I didn't quite have enough time to make this as written as I promised my daughter I would make this, but got home late. The only change I made was to cut the chicken up in bite sized pieces so it would cook faster. It worked. It was ready in 2 hours 15 mins on high and the chicken pieces were unbeliavably (sp?) tender. I'll make this again and again and will cut the pieces up just because it makes it easier to eat and serve. The only down size to this recipe is that one serving won't do it because it's so good you'll go back for more. Guilty of two servings myself. Thanks for the recipe Jeannie. Amazing.
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6 users found this review helpful

Cheesy Chicken Quesadillas

Reviewed: Nov. 23, 2011
I like this recipe, but I made the chicken part a little different and it worked out great. Just throw chicken in a crock pot and cover with chicken broth or water with chicken boullion (sp?) cubes. Then add about 1.5 teaspoons of cumin (for four breasts), 1.5 teaspoons of chili powder, three of four garlic cubes minced, couple of teaspoons of salt and some onion powder if you have it. If you like stronger flavors, just increase the spices. Cook on low for 5 - 6 hours or high for 3 - 4 hours. Then just shred it and it's good to go for quesadillas. I then serve them with white rice (2 cups raw) with the juice of five limes, half a bunch of cilantro and about 1 - 2 teaspoons of salt. Rice this was is so good. I happen to be at Chipotle when the cook was making their rice so I copied what he did.
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5 users found this review helpful

Extreme Banana Nut Bread 'EBNB'

Reviewed: Jan. 1, 2012
Wonderful recipe. This is the best banana bread I've ever had and I make it often. It's very moist and dense as it says it is in a good way. For fun, I added about 3/4 chocolate chips the second time I made it. This too turned out great. I ended up using six mashed bananas both time with excellent results. Thanks for the recipe and warnings.
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2 users found this review helpful

Chinese Chicken Salad III

Reviewed: Jan. 1, 2012
Really good. I made sure to add lots of cilantro to the lettuce and I marinated the chicken in soy sauce, vinegar, ginger, sesame oil and garlic with a little sugar. I cooked the breasts on a skillet on the stove whole and then sliced them up after. The won ton strips cooked a little quicker than the recipe calls for and they need to be tossed about halfway through. I think about 15 mins is about right. Mine strips also needed a little salt. Delicious and I'll definitely make this again.
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2 users found this review helpful

Cheesy Chicken Meatballs

Reviewed: Jan. 1, 2012
Just a little to dry for me. I followed the recipes as written. Major bummer. I was looking forward to adding these to my regular dinners because of the low carbs, but I didn't love it enough to try them again. Sorry.
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Maple Apple Crisp

Reviewed: Jan. 1, 2012
HEAVENLY!!! The only change I made was to double the topping because it is that good. It was a huge hit at Thanksgiving. Definitely a keeper. I used granny smiths by the way. I will be making this regularly as it's so easy to make and the results are wonderful
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Chicken Noodle Salad with Peanut-Ginger Dressing

Reviewed: Jan. 21, 2012
I took this to party today and it went over very well. I did cut back on the red pepper flakes since there was kids at the party and not everyone likees heat. I did find it a bit too "salty/soy saucy" so I did add probably double the broth and it was great. I also doubled the sauce as suggested and then tossed it with about 3/4 of the sauce and put the rest in a small bowel next to it for those that wanted more. I did sprinkle with chopped peanuts, but also put a small bowel with extra for those that wanted to sprinkle more on. Great recipe and I can easily see using the dressing on chicken or other things as others have suggested. Thanks for the recipe. It's a keeper.
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1 user found this review helpful

Cabbage Beef Soup

Reviewed: Feb. 4, 2012
Home run. I did make a few changes as I'm on a diet and am diabetic so wanted to make it a little friendlier for me to eat. I used ground turkey instead of ground beef. I also added a large can of diced tomatoes with juice in addition to the tomato sauce. And finally, I threw in an extra can of kidney beans to up the protein content and added about two tablespoons of minced garlic. We love garlic. Thanks for the post. This is a keeper.
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2 users found this review helpful

Sour Cream Pork Chops

Reviewed: Feb. 4, 2012
Really really good. I did put extra seasoning on the pork chops as suggested and it turned out wonderful. I found thinner boneless pork chops on sale so I used them and it turned out wonderfully and super tender so just know you can use boneless and smaller chops. Thanks for the post.
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1 user found this review helpful

Apple Crisp III

Reviewed: Feb. 4, 2012
so so easy and so so good. I made it just as the recipe said and it turned out really good. I will make this again and again. Thanks for the post.
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1 user found this review helpful

Chicken Crunch

Reviewed: Sep. 10, 2012
WINNER WINNER CHICKEN DINNER, as Guy Fieri would say. This is absolutely delicious and sooooo easy for a hearty weeknight dinner. I made the following changes as suggested by others: - Sauteed diced chicken breast in a little butter and added garlic powder (not garlic salt) and little salt. I used four good sized b/s breasts. - I doubled the sauce (used LIGHT sour cream) and then mixed the sauce mixture with the cooked chicken pieces and then poured the entire mixture in a 9 X 11 glass casserole dish. This size worked good, but would be way too big if you don't double the sauce and only use two breasts as the recipe calls for. - I did NOT double the cracker topping and I mixed the crushed crackers with the melted butter to create the toping to sprinkle over instead of sprinking the crackers and dabbing butter over the top. Made it really easy. -Cooked uncovered 35 minutes at 350 and got perfection. I served over slightly buttered and slightly salted egg noodles as others suggested. I think next time I'll try the white rice as we are "rice" sort of folks moreso than egg noodles. It was great with the egg noodles though. It is rich so I served the casserole with the sauce (definitely gald I made extra sauce) over the noodles and a side of steamed broccoli. Will defintely make this again. DEFINITELY. Thanks Kim for the post.
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Super Summer Salsa

Reviewed: Sep. 10, 2012
Outstanding and super easy to make. We served it as a salsa with chips and as a salsa for tacos and tostadas. I switched no calorie sweetner for the sugar and you can't thell the difference. Excellent Recipe. Thanks for the post.
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4 users found this review helpful

Mom's Zucchini Bread

Reviewed: Sep. 10, 2012
Delicious. I use a little more zucchini than called for and as others have said, I did not drain or squeeze water out of grated zucchini. Have made with both walnuts or pecans. Great either way. Thanks for the post.
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1 user found this review helpful

Butternut Squash Risotto

Reviewed: Sep. 10, 2012
Update: This is a fabulous recipe that you can make even better (if you can believe it) if you roast the butternut squash instead of steaming it. Just cut it up in cubes and drizzle with olive oil and a little salt and pepper and bake at 425 for about 20 minutes. Test to be sure it's tender. And then smash just like the recipe says and follow all other directions. Soooooooo good.
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Famous Butter Chicken

Reviewed: Sep. 17, 2012
This didn't quite turn out as crispy as I'd hope, but I'm willing to bet it was a cook error (me) and not a problem with the recipe. Even though it wasn't super crispy, it was still delicious and worthy of five stars. Super easy to make on a weeknight. I took others advice and added italian seasoning to the cracker crumbs along with some onion powder. I followed other suggestions and baked at 375 for 35 minutes with perfect results. Super moist chicken. I also let is rest for 10 minutes as others had suggested. I had very large breasts so I sliced each down the center to create two thinner breast pieces out of each. Worked great. Served with mashed potatoes and ceasar salad because it's the family's favorite salad. I ate my chicken just as it was cooked, but my teenage daughter dipped hers in ranch and loved it. Great recipe. Thanks for the post and the suggestions of so many others. Will keep this in my binder as a go to on a busy night.
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1 user found this review helpful

Hot Tamale Pie

Reviewed: Sep. 17, 2012
This recipe couldn't be easier to make and is great on the budget. I made it exactly as called for except left off the olives because my teenagers don't like them and I left off the cheese to save the calories. Even without these two items, it was still really great and it took no time to throw together. We ate it with ketchup just as we eat our tamales. We are actually Hispanic so I know that might sound odd, but it's totally normal for many Hispanic people to eat their tamales this way. I served it with a side of green beans just to be sure we had some sort of vegetable. The casserole itself is a protein and a starch so no need to serve it with anything else. Next time I'll consider making refried beans. Thanks for the post. Great recipe and perfect for a busy night.
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Bow Ties with Sausage, Tomatoes and Cream

Reviewed: Sep. 19, 2012
Great recipe that can be prepared during the busy work/school week. I used a 16 oz. box of ziti instead of bow ties becuase I like a heartier noodle and I find bow ties stick together and get soggy. Just a personal preference thing. I used half heavy cream and 1/2 half and half in an attempt to reduce the calories a little. Turned out wonderful this way. I just now noticed I was supposed to drain the tomatoes which I actually did not do with excellent results and enjoyed a good amount of sauce, but not too much. Served with parmesan cheese and a ceasar salad on the side. Super hearty meal and with the 16 oz box of pasta, I think I could have served eight easily. Lots of leftovers for lunch this week. Yay!!!
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Broccoli Chicken Divan

Reviewed: Sep. 20, 2012
Great recipe. I didn't realize until I started making it that it was only for a pie sized pan casserole so I doubled it and turned it into a 9 X 13 standard casserole dish (glass). To prepare the chicken, I cut four boneless/skinless chicken breasts into bite size cubes and then sauteed them in a little butter, diced garlic and salt until just cooked through. The only other thing I did that the recipe didn't call for is to quadruple the bread crumb topping just because I felt like I wanted more of a crunchy texture. I did use panko bread crumbs instead of regular bread crumbs, again for that crunch factor. Served with steamed rice as the recipe suggests. It did create multiple dishes to wash between the steamer for the broccoli, skillet for chicken and then casserole dish and bowls for the bread crumb topping and to mix up the soup mixture. I just tend to try to use recipes that use minimal dishes or that are one or two pot because I mostly cook during the busy work/school week. Great recipe though and I will make it again.
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Cranberry Orange Loaf

Reviewed: Sep. 22, 2012
Oh my goodness, oh my goodness, oh my goodness. Possibly the best bread I've ever made. My bananas weren't ripe enough and the zucchini looked awful so stepped outside of my bread comfort zone and tried this recipe. It's now my new favorite. I don't often see fresh cranberries where I live unless it's the week around Thanksgiving so I used dried cranberries that I buy from Trader joe's. I boiled them in the orange juice to bring them back to life with great results. I did use butter instead of margarine, just a personal preference thing. Definitely take the time to zest a real orange. The flavor is so pure. I doubled the recipe and made two regular sized loaves, but I could have easily made three with the same amount of batter and will do so next time. Thanks so much for the post Carol. This one is a winner.
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6 users found this review helpful

Roasted Chicken with Risotto and Caramelized Onions

Reviewed: Sep. 27, 2012
Delicious. Here's how to roast the chicken (I used three smaller boneless/skinless breasts): Just pour a small amount of olive oil (other oil probably would work) in a casserole dish. Take the breasts and put them in the casserole dish and then turn them over so they have a thin coating of oil on both sides. Then just put a little salt and pepper and put in the oven for 25 minutes at 350 degrees if small breasts or 30 minutes at 350 if larger. Alow breasts to rest about ten minutes and then cut into small strips or cubes. And that's it. You can actually cook the onions and the risotto at the same time. So I had the onions carmelizing on one burner, the risotto simmering on a second one and then the chicken stock/broth simmering on the third so it was hot to stir in. Once done, I did mix in a little parmesan cheese in addition to the butter is calls for. Served with a ceasar salad. Really, really good. I'll definitely make it again. Leftovers were delicious too. Thanks for the recipe. It's a keeper.
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