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

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Carol's Baked Ziti Casserole

Reviewed: Aug. 24, 2013
Made this for dinner tonight. It was really good, but not to die for. I did follow the directions to a T because I've never made baked Ziti before. I found that the layers didn't really melt or come together during baking like I hoped they would. It's something I'll try again, but I'll have to think about adding something to thing out the ricotta mixture because it couldn't really be spread so I ended up with drops that stayed that way when it baked. I will try this again, but maybe add a little cream or something to give it a creamier consistency. Thanks for the post.
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8 users found this review helpful

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

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

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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5 users found this review helpful

Best Spanish Rice

Reviewed: May 11, 2013
I'm Mexican and this is often my go to Mexican rice dish because it's so easy. I do know how to make it from scratch with my family's recipe, but this is fool proof and is quicker and easier to make. NOTE: I've made this with green salsa in place of the red salsa and it tasted equally good.
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2 users found this review helpful

Spanakopita (Greek Spinach Pie)

Reviewed: Oct. 25, 2012
This is such a great recipe. I turned it into a main dish. I'm definitely not Greek so sorry if my changes weren't according to Greek custom. I browned a super lean pound of hamburger meat with one chopped yellow onion, about 1/2 tsp salt and two chopped cloves of garlic. As I did this, I steamed some white rice in my rice cooker. Once the meat and onion were browned, I added about 1.5 cups of the steamed rice to the meat and mixed them together. I then set this aside. I then went on to follow the recipe to a T until I got to the Phyllo part. I turned it into a 9 X 13 casserole so the sheets are the exact size and it can hold the extra meat/rice mixture. After layering four phyllo sheets on the bottom, I topped with meat/rice mixture and then spread the sheeese/spinach mixture evenly over the top of the meat/rice layer. I then topped with the four phyllo sheets as called for which were again the exact size and it turned out to be a perfect size family casserole. This might sound funny, but I purposely cut a few of my phyllo top sheets to get more crusty edges since they fit almost too perfectly. I like a flakey top. I baked the whole thing at 350 for 40 minutes and it was delicious. No sides required. I didn't even serve it with bread since it had rice in it and then the phyllow dough. I cut it like a lasagna and it was beautiful. I got 12 decent size pieced. This one is a keeper. Thanks for the post.
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2 users found this review helpful
Photo by Pleasanton Mom

Old Fashioned Potato Cakes

Reviewed: Oct. 2, 2012
O.....M.....G...... So good. So very good. I made these to serve with roasted chicken/spinach sausages as my spin on "bangers and mash". I know that's a stretch, but that's was my inspiration when I decided to serve with sausage. The amount of oil called for is more than what you really need. I used maybe half and got great results. I also followed another reviewer's advice and used half green onion and half yellow onion. Wow. The green onion really added something special to what was already a fantastic recipe. Tip: To make the actual cakes, I used an ice cream scoop and dropped scoops into the skillet (four at a time in a regular size round skillet). I then sprayed the back of my spatula with cooking spray and flattened them into pancake size without the potatoes sticking to the spatula. Worked like a charm. I served with roasted chicken and spinach sausages and green beans on the side. As others suggested, I served the cakes with sour cream. HEAVENLY. Thanks for the recipe. It's a winner.
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2 users found this review helpful

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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2 users 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

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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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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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

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

Angel Chicken Pasta

Reviewed: Sep. 18, 2013
This was good, but not great. I'm so sorry. It wasn't worth the hour plus to get it on the table. I followed instructions to a T so it's not as if I made changes or anything. I can't say I'll make this one again. I hate writing less than 5 star reviews because I know each of these recipes has a great story behind it. I do appreciate the post, though, as we are big chicken eaters and it was nice to do something a little different.
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1 user found this review helpful

Blueberry Buckle

Reviewed: Jun. 9, 2013
Wow, both delicious to taste and stunning to look at. I followed the directions almost to the letter with fabulous results. The only thing I did different is that I found the dough to be too stiff to easily fold in blueberries and I thought if I tried, they'd breakdown in the process. So instead, I spread the batter in my baking dish and then put all the blueberries on top and then carefully pressed them into the cake batter. I then sprinkled on the topping as the recipe says and the outcome was this beautiful blueberry and crumb topping. The blueberries that came through the topping were bubbling. It was almost too beautiful to cut in to. Fabulous recipe. Thanks for the post.
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1 user found this review helpful

E-Z Drop Biscuits

Reviewed: Nov. 15, 2012
I had a last minute emergency with the bread I had bought for dinner (it was bad even though I had just bought it) so I quickly did a search on drop biscuits and this one came up. I seriously had them mixed and ready to go in three minutes. I used an ice cream scoop to quickly get them on the baking sheet. The rest of the dinner was baking at 375 so I threw them in hoping for the best. Ten minutes later I had wonderful biscuits. I will make these again and again. They are delicious and half the cost of buying them at the store. Plus they are fresh baked with dinner. Just a note.....I was surprised that the dough was wetter than I thought, but don't worry, I still got great biscuits that rose beautifully even with the wetter dough (not super sticky). I think this is how it is supposed to be. Thanks for the post. This one was a dinner saver and definitely a keeper.
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1 user 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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1 user found this review helpful

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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1 user found this review helpful

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

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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