COOKIN4MYFAMILY Recipe Reviews (Pg. 13) - Allrecipes.com (1591244)

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Tex-Mex Burger with Cajun Mayo

Reviewed: Jul. 27, 2009
Perfect for a July barbecue. Prepared these spicy sandwiches exactly as directed and will make them again. Served with blue corn chips and Black Bean and Corn Salad II (from this site), simple green beans, and limeade. For dessert, we had Spring Lime Tea Cookies (also from this site). Life is good.
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Bread Machine Calzone

Reviewed: Jul. 27, 2009
10 STARS! I have made this too many times to count over the past year. I use milk in place of the water and powdered milk, and add garlic powder and oregano to the dough. Terrific recipe for customizing with your favorite meat and veggies inside. We like this served with a zesty Italian sauce on the side and no pizza sauce inside. For a double batch, I like to make a cheese filling with 15 oz ricotta cheese, 16 oz shredded mozzarella cheese, 1 egg, black pepper and oregano. Over top of this, we layer: sauteed onions, garlic, peppers, mushrooms, diced tomatoes, rosemary, oregano, and cooked meat or pineapple and ham. The braiding makes a beautiful calzone and is easy to do. About five minutes before it is done baking, I brush it very lightly with butter and a touch of Parmesan cheese. If you make a double batch, make sure you help the bread machine get started with the mixing as it is a lot of flour, but it works in my Hitachi bread maker. Better than what you can get in a restaurant! Thank you Kevin K.!
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Photo by COOKIN4MYFAMILY

Spring Lime Tea Cookies

Reviewed: Jul. 27, 2009
Delicious, light, cake-like cookie that would be perfect for a special occasion. We all enjoyed these. I made a double batch which made about 62 cookies. As soon as the glaze was hardened, I refrigerated half of the cookies with wax paper in between the layers...they stored well and tasted great later. A plain cookie is very mildly flavored, so I added a tsp of lime zest to the doubled amt of glaze which turned out to be the right amount of zing. I did add a little green food color to the dough and glaze just so they wouldn't look like a plain sugar cookie, and I also used powdered sugar in the glaze. I will try this again with orange zest and undiluted orange juice concentrate in place of orange juice in the dough. Very nice recipe for a dessert that is lightly sweet, not sickening sweet.
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4 users found this review helpful
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Chicken Scarpariello

Reviewed: Jul. 14, 2009
Definitely has delicate or subtle flavor. I added salt and pepper to the flour before dredging, but would add more seasonings next time as I thought it was a little under-flavored. I also added fresh mushrooms and plenty of fresh rosemary. Served this tender chicken and sauce over thin spaghetti, and we added grated parmesan cheese over the top to give it little more zip. Very nice.
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Streusel Rhubarb Bread

Reviewed: Jul. 14, 2009
Another great way to use rhubarb! I especially liked the crunchy topping which doesn't fall off when the bread is sliced. The only change I made was to increase the rhubarb to 2 cups. I will make this again.
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2 users found this review helpful
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Hot German Potato Salad III

Reviewed: Jul. 12, 2009
I followed the recipe exactly, and we enjoyed these tasty potatoes with Jagerschnitzel. Next time I will use 7 or 8 medium potatoes instead of 9 to get a little more flavor on the potatoes.
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Jagerschnitzel

Reviewed: Jul. 12, 2009
We decided to have a German night for dinner and try all new recipes. This is delicious. I substituted chicken breast tenders which did not need to be pounded in place of the pork. Served with Hot German Potato Salad III and German Apple Cake I, along with a Romaine salad with vinaigrette dressing for some color. Loved it and will make this again!
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4 users found this review helpful
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Mango, Peach and Pineapple Salsa

Reviewed: May 31, 2009
Beautiful, healthy & tasty. For the dressing, I shake the following together in a medium sized glass jar: garlic, lime juice, & salt in the amounts as written plus 3/4 c pineapple juice (instead of water), 1-2 T sugar (instead of 2T), 1/4 tsp ground black pepper, 1/8 tsp cayenne pepper, & 1 T olive oil. I let the dressing sit for 5-10 minutes to let the flavors mingle, then shake again and pour over the salsa. This would be fantastic in August with fresh, local peaches. Right now I used canned, drained peaches and pineapple (save the juice for the dressing), and it is a great, change-of-pace salsa for chips or with grilled chicken.
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69 users found this review helpful
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Sturdy Whipped Cream Frosting

Reviewed: Apr. 10, 2009
Very special looking and not too sweet frosting!! I will use this as my frosting recipe from now on instead of butter based frosting. Super easy to make and, it looked good for a long time. I used all vanilla in place of the almond extract. Excellent!
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2 users found this review helpful
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Baked Teriyaki Chicken

Reviewed: Apr. 10, 2009
Great flavor. I added onion and green peppers to a doubled recipe. I especially like that this can be baked in the oven which makes this oriental recipe much less hectic than stir-frying. Served with Jasmine rice. My only cautions: don't add the full amount of soy sauce if you are watching salt levels, and you may not need to bake this for 60 min...so be sure to check on it early.
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House Fried Rice

Reviewed: Mar. 30, 2009
This recipe is great and very easy to customize. Usually, I use all chicken for the meat portion and for the veggies I add a 16 oz. bag of shredded cabbage and carrots with the onion, garlic, celery and green pepper. I also use 2 eggs instead of 1 and jasmine rice. This has become a family favorite over the past year. Once I made a double batch, but beware if you try to double it: you need a really big pot to stir the rice and veggies together at the end! The only seasoning I add is black pepper when I cook the veggies. As good or better than what you could order in a restaurant!
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Torta Rustica

Reviewed: Feb. 28, 2009
An absolutely beautiful, impressive, 5 star presentation for this recipe. I followed the recipe as written except I misread the part about a 1/2 jar of roasted red peppers and added the whole 16 oz. jar which turned out just fine. I made the crust in a food processor and didn't think this was a complicated recipe to assemble for the beautiful results. Next time I will cut way back on the spinach and add sauteed onions and garlic. Mushrooms and Calamata olives would be good in this also. We preferred eating this slightly warm as opposed to cold and served it with a chunky tomato sauce on the side. I am giving this 4 stars as the crust seemed just a little gritty with the cornmeal...I know that it is supposed to be rustic, but I would probably only serve this occasionally.
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Soft Chocolate Cookies

Reviewed: Feb. 11, 2009
I added one 10 ounce bag of Andes Creme De Menthe baking chips and got 52 delicious cookies. This is an easy, foundation cookie recipe to add different types of chips...I will try peanut butter pieces next. I was anticipating cake-like cookies from the reviews, but my cookies were more flat.
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South Texas Carne Guisada

Reviewed: Feb. 6, 2009
Terrific flavor! I have made this several times. The only substitutions I make are one 14.5 oz can of tomatoes per pound of beef instead of fresh tomatoes and fresh cilantro instead of the dried Mexican oregano. If you want more spice, use canned tomatoes with jalapeno peppers and a little cayenne. I really like that you can shop for inexpensive lean beef (bottom round, etc) and make something fabulous tasting like this for a better price than a Mexican recipe using fatty hamburger! Also, even though it is ready to eat after 30 minutes of cooking, it is even better after 2 hours. Last time, I made a batch with 5 pounds of beef because of the ease of prep and great flavor.
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5 users found this review helpful
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It Won't Last Cake

Reviewed: May 7, 2008
The whole family loves this recipe. I do cut back on the oil to 2/3 c. and on the sugar to 1 3/4 c. I use a 10 inch bundt pan with no overflow problems. I also bake it for 70 minutes (with about 60 minutes of that on the Convection Bake setting). I've made it with and without the optional cherries, but prefer the flavor without the cherries. It's easy, looks great, and tastes delicious!
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Clone of a Cinnabon

Reviewed: Apr. 9, 2008
This works with regular flour in place of the bread flour also. I followed the recipe exactly and had perfect results. Excellent!
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3 users found this review helpful

Quick Rice Pilaf

Reviewed: Apr. 2, 2008
This reminded me of chicken soup gone wrong where all the broth had evaporated. It is a one timer recipe for us. I did cut back to a quarter tsp of black pepper as recommended and instead of the hot pepper sauce, I used a couple dashes of cayenne which made it peppery enough.
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Quick and Easy Chicken Noodle Soup

Reviewed: Mar. 10, 2008
I've made this several times now, and it's terrific. The first time I tried it I wasn't in a carrot mood, so I substituted a can of diced tomatoes which tastes great and makes the broth look nice. It's a flexible recipe, and I'll try it with the carrots sometime. Also, I double the oregano and basil and add garlic as others suggested. I omit the saute in butter step and just cook the onions and garlic in the broth. It still tastes great and is even lower in fat. A keeper recipe.
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Spinach Stuffed Chicken Breast

Reviewed: Nov. 28, 2006
Try this!!! It looks just like the picture and has a SHORT prep time with a beautiful, professional-looking presentation. I will definitely be making this again and again. I only had half of the spinach required, so I added minced onion and roasted red peppers to make up for it. I sauteed the spinach with the onions, garlic, & garlic...excellent plus it looked Christmas-y with the red and green. I will try again with fresh mushrooms, shredded carrots, etc. I also added pepper and Lawry's seasoned salt before rolling the filling inside.
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Black Bean and Corn Salad II

Reviewed: Jul. 13, 2005
I have been making this recipe for almost 2 years and LOVE it! Just shared it again with someone new...everyone seems to enjoy it. We use it as a salsa with blue corn chips. I skip the avocados and add a few shots of Tabasco sauce into the dressing. In a pinch, lemon juice works instead of the lime juice. My 14 year old son devours this as an after school snack!
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4 users found this review helpful

Displaying results 241-260 (of 260) reviews
 
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