COOKIN4MYFAMILY Recipe Reviews (Pg. 10) - Allrecipes.com (1591244)

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Playgroup Granola Bars

Reviewed: Apr. 29, 2010
Very good! I only used 1/3 c. brown sugar and that seemed just right for us. I also added 2 T sesame seeds along with 3/4 c dried cranberries (in place of the optional raisins).
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Salmon and Spinach Fettuccine

Reviewed: Apr. 26, 2010
Wow, this is excellent. I would only make this using real grated Parmesan cheese, either grate it yourself or buy it as grated shreds...not the kind that you shake out of a jar! You will save a lot of salt by avoiding the canned Parmesan. Even with the real Parmesan it was still ever so slightly salty, so next time I will try using unsalted butter. This time I used shrimp, but will use left-over grilled salmon (or smoked salmon if I can afford it) in the future. For the sauce, I only used 2T of butter, added 1/8 tsp cayenne as well as a little parsley, and used white wine to thin it. In a separate pan, I used 1/2 T butter to saute fresh minced garlic, 1 tsp dried oregano, a little ground black pepper, then sauteed the shrimp in the mixture and added the fresh spinach at the very end so it was just wilted. Then I mixed the sauteed ingredients with the sauce and pasta. I did not have capers on hand this time. This was a restaurant quality dish.
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Sauteed Garlic Asparagus

Reviewed: Apr. 4, 2010
Very easy. Because I live at a high altitude where it takes longer to cook, I partially steamed the asparagus first, then finished it with this recipe. I only used a 1.5 T mixture of butter and olive oil and would recommend that over using 3 T of butter. After a little salt and pepper were added, it was perfect.
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Crispy Orange Beef

Reviewed: Mar. 14, 2010
Delicious! I followed the advice of the top reviewers and got great results by letting the cornstarch sit on the beef for at least 10 minutes and then frying in 4 or 5 small batches in 1 T oil at a time. The beef was nicely browned and crispy, and I used only a small fraction of the oil that the recipe calls for, but I did need more cornstarch to get the meat coated. I would recommend cutting back on the sugar by about half. I doubled the amount of sauce, but next time I might make even more sauce. I also used more broccoli. Beautiful looking and great tasting.
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Golden State Mushroom Soup

Reviewed: Mar. 10, 2010
Simple, rich, and quick. Excellent as written, but also good with a splash of white wine and some minced garlic. Even though I used skim milk and reduced fat sour cream, it was still very rich and thick.
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28 users found this review helpful

Linda's Lasagna

Reviewed: Mar. 10, 2010
This is great. The only change I would recommend is to taste the sauce before you add the salt...I don't think it needs any additional salt with all the salt in the canned tomatoes and tomato paste.
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1 user found this review helpful

Pie Cake

Reviewed: Mar. 9, 2010
One of the keys to getting the best result with this recipe is to choose a really good quality canned pie filling since it is such a large part of the batter. I used a store brand blueberry flavor and the filling itself was rather bland (I tasted a little out of the can after I made the recipe). Maybe the extra fruit pie filling would be a better choice. Also blueberry makes an unappetizing color of batter, so I decided at the last minute to use a streusel topping to cover up the gray color. I would recommend using a topping and the optional nuts to make this cake more interesting. It came out a little too moist even baking it for a full 60 minutes. This was good, my teenager liked it, but not my favorite.
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Chantal's New York Cheesecake

Reviewed: Mar. 4, 2010
This is a recipe that I have wanted to try for years after seeing all the beautiful photos and great reviews from others. I did use a different graham cracker crust recipe, but followed the filling instructions exactly. I thought this was good, but not very flavorful. I ended up with a significant five-pointed crack that was about an inch deep...sort of a decoration across the entire top of the cheesecake even though I oiled the sides of the spring form pan all the way up and also let it cool for the full amount of time in the oven. Next time I make a cheesecake I will probably try a different recipe, but if I do make this one again, I'll make sure to use a water bath and also add a little more vanilla.
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Mushroom Stuffed Chicken Rollups

Reviewed: Mar. 4, 2010
I followed the suggestions from the reviewers MICHELLECA and Naples 34102 and this turned out very good. I did cut back on the butter to 3 T (instead of 4 T) and used whole milk (instead of the heavy cream) with good results.
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3 users found this review helpful

Mushroom Orzo

Reviewed: Feb. 25, 2010
Lots of flavor. A whole stick of butter in this recipe seems like way too much, so I only used 4 T, but next time I'll try 3 T. I used homemade chicken broth in place of the 1 c. of water, and I needed additional water to get the orzo fully cooked even with keeping the pan covered the entire time the orzo was simmering. I used about 5/8 c. of additional liquid. If you cut back on the butter, double the sliced mushrooms, and add extra chicken broth/water, this becomes a 5 star recipe and would also be a great way to flavor rice.
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Creamy Chicken and Wild Rice Soup

Reviewed: Feb. 20, 2010
An easy, comforting soup, but it needs some lightening up, a little more flavor and veggies. I've made this a few times, and I add additional seasonings: oregano, parsley, thyme, and poultry seasoning. I also add onion, celery, and mushrooms. Save yourself some calories by using just 5 T butter, 1/2 c. flour, and skim milk...it gets plenty thick. In fact, the next day, the soup is so thick, that it needs to be thinned with milk.
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Sesame Noodles

Reviewed: Feb. 20, 2010
This is a quick and easy recipe that I would recommend with modifications. In the sauce, only 3 T of sugar and 2 T of safflower (I used canola) oil are necessary. While the sauce is simmering, I added slivered onions, 8 oz. shredded cabbage/carrot mix, and some raw shrimp to cook. When the sauce is added to the pasta in the end, I added the 1-2 T of toasted sesame oil off heat. I have made this with and without shrimp, and it is much better with the shrimp. This recipe can be easily customized with add-ins to suit your tastes.
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Buttermilk Chocolate Bread

Reviewed: Jan. 27, 2010
This recipe has a typo in the directions where it says to pour into pans...plural. I poured the batter into two pans, but it only ends up being 1.5 inches tall and is on the dry side. Next time, I will only use one pan. I really like the chocolate flavor which is mild and not overly sweet.
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Cheesiest Potato Soup

Reviewed: Jan. 27, 2010
A change of pace from our usual potato soup. I didn't measure out the potatoes, but I am sure I used more than 2.5 cups. I only put about half of the mixture in the blender and it seemed to be the right balance of creamy thickness in the background and potato chunks. I was curious how the dill seasoning would taste, but it was hard to even notice it. After adding the cheese, I would recommend just heating to melt the cheese and get the soup up to serving temp...if you boil the cheese for 5 min. as the recipe states you will probably get a curdled, unappetizing result.
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Photo by COOKIN4MYFAMILY

California Avocado Salsa

Reviewed: Jan. 21, 2010
Excellent & easy. What sets this recipe apart from other guacamole recipes is that there is no raw garlic to overpower the avocado and the addition of jalapenos gives it some zip...it all works well together. I had no sweet red pepper to add, but I didn't miss it.
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11 users found this review helpful

Chicken and Cashews

Reviewed: Jan. 11, 2010
This is quick and very good. I think the addition of stir fried veggies in addition to the onion adds a lot to the color and flavor so I usually add some sliced celery and a little broccoli. When cooking the chicken, I add ground black pepper. Also, when I make the soy sauce mixture, I substitute some Sherry for part of the water. These three changes give this recipe a little more interesting flavor and presentation.
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3 users found this review helpful

Big Soft Ginger Cookies

Reviewed: Jan. 11, 2010
Great results every time. I use slightly less water and an extra tablespoon of flour to reduce the stickiness.
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Grandma Johnson's Scones

Reviewed: Dec. 5, 2009
Excellent! I modify the assembly directions as suggested by reviewer Lucia de Wagner. My favorite version is Cranberry Orange in which I add to the recipe: 1 tsp packed grated orange rind, 1/4 c orange juice (I make it extra strong from concentrate), 1/2 t cinnamon, a few dashes of nutmeg, and 1 c Craisins. This recipe makes 16 servings for me: make two rounds and cut into 8 wedges. Even with the smaller wedges, I need to bake this recipe longer (about 20 minutes).
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Maple Nut Cake

Reviewed: Nov. 30, 2009
This smells so good and has a delicious buttery, maple flavor. I purchased maple extract just to make this recipe and followed the recipe as written. I'll make this again.
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Baked Garlic Parmesan Chicken

Reviewed: Nov. 30, 2009
Simple, but very good. I have made this many, many times. We prefer oregano over basil so we usually make that change. Also, I made this once for company that needed a heart-healthy diet, so I reduced the Parmesan cheese to 2-3 T, and it still tasted great. Obviously you can easily change the seasonings and/or the breadcrumbs for variety. A keeper recipe for taste and ease of prep.
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Displaying results 181-200 (of 263) reviews
 
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