DLPHNS1210 Recipe Reviews (Pg. 1) - Allrecipes.com (1591347)

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Down-South Style Green Beans

Reviewed: Aug. 9, 2003
My family thought these were wonderful, even my stepson who usually won't eat greenbeans. I changed only a couple things. I had almost two pounds of beans, but I kept the water the same and it was fine. I didn't have a hamhock so I used a poound of diced ham. At first I doubled all the seasoning, but after about 90 minutes, I tasted one and thought it needed more. So I doubled the seasoning again. I let them cook about 2.5 hours on med-low and they were perfect. I don't know if using a hamhock would have helped reduce the amount of seasoning I had to use, so I may try that next time. Will definitely make again.
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4 users found this review helpful

Famous Butter Chicken

Reviewed: Aug. 9, 2003
Really good, moist chicken. Didn't have to use a knife to cut it and husband and kids kept asking when dinner would be ready. Was crispy and golden brown and batter stayed on chicken...plus in my book. I did add more seasoning (garlic powder, seasoning salt, onion powder & italian seasoning). I just added about a tablespoon of each to cracker crumbs along with salt and pepper. My 7 yr old ate almost two good size pieces of this...a rarity. Thanks!
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15 users found this review helpful

Garlic Butter

Reviewed: Aug. 9, 2003
Made this recipe the other day and used it on egg noodles as a side dish to chicken from the oven. I made about 16 oz noodles and added about 3 tbsp of the butter to the noodles. Kids added a little more to their own when it was on the table but everyone liked it. I placed the rest in a tupperware container and placed int he fridge for future use.
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1 user found this review helpful

Beef Dip

Reviewed: Aug. 29, 2003
This is really good. Husband and kids like it too for a snack on crackers. I do use green onions though instead of diced white or yellow onion.
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5 users found this review helpful

Applesauce Bars

Reviewed: Feb. 17, 2004
These were very good, reminded me of a spice cake.
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0 users found this review helpful

Lemon Bundt Cake

Reviewed: Feb. 17, 2004
Excellent, very very good and moist.
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1 user found this review helpful

Restaurant-Style Hashbrown Casserole

Reviewed: Aug. 31, 2004
I have been making this recipe for several years. The only thing I do different is instead of salt, I use garlic salt. I also use 8 oz's sour cream. I think it cuts some of the saltiness and it gives it a creamier texture. Very good and I get lots of request for this recipe.
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0 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Nov. 5, 2004
I followed the suggestion of several users and browned the roast on all sides before placing in crockpot. I sprinkled seasoning salt, garlic salt, onion powder and pepper all over it and cooked in about a Tbsp of oil. I mixed the soup, dried onion mix and beef broth (not water) and poured over roast. Cooked on high one our and then low about 6 hrs. Took the roast out and set aside some broth to gradually mix with corn starch and whisked into crock pot. Made a wonderful, thick, and smooth gravy. Everyone loved this and it didn't need a knife. I used a 4 lbs roast and my family (hubby and 3 kids) ate almost the entire thing. Very good!
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2 users found this review helpful

Tuna Fish Salad

Reviewed: Sep. 18, 2005
Pretty good, I did half the mayo like a lot of other people said, but still came out thin. Not sure why, only part I didn't like about it though. So guess even less mayo. I drained the tuna really well too.
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4 users found this review helpful

Sausage Casserole

Reviewed: Nov. 2, 2006
I really like this recipe a lot and it is really popular with my family. I tend to like things with a little kick to it as some of the other reviews stated. Simply Potatoes also sells a Southwestern style of hashbrowns and they are really good with a little spice to them. Not hot but just a little something without having to add a lot of salt, etc. Also, I have added mushrooms and peppers (saute with onion and sausage) to this as well and sometimes serve it with salsa on the side. Really, you can do just about anything to it that you want...it's pretty versatile.
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2 users found this review helpful

Ultimate Potato Soup

Reviewed: Apr. 7, 2007
This soup turned out wonderful. I used a low sodium broth because I figured with the buillion and salt I could have a little more control over the amount of salt. I read the recipe wrong and thought it said 3 cups chicken broth but I poured in a whole box (4 cups) and then caught my mistake. Either way, by the time the potatoes cooked, there wasn't much broth left. I added the half and half to it and the flour/butter mixture as the recipe stated and it turned out perfectly. I didn't even add anymore broth to it. To finish it off, I did use a potato masher in the soup to help break some of the potatoes up and leave some whole and that worked great. Wonderful recipe and I will make this again.
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15 users found this review helpful

Baked Ziti IV

Reviewed: May 23, 2007
This came out really good! I used 1/2 ground chuck and a 1/2 pound hot italian sausage. I cooked these together and put the meat in a separate bowl and then cooked the onion and garlic in the skillet with the "drippings" from the meat. There wasn't much fat at all from the meat but I thought the flavor would help the onions/garlic in olive oil. I mixed the meat back in and then the sauce and let that simmer while I cooked the pasta. I did what some other reviewers suggested and mixed the meat sauce in with the pasta. To help with added flavor, I bought two jars of sauce that were basil and garlic flavored, added a little oregano and parsley and a pinch of salt. I also mixed the sour cream and cottage chese together and layered the dish as stated otherwise. Turned out really great though and lots of flavor!
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1 user found this review helpful

New Wife Tuna Salad

Reviewed: Mar. 24, 2010
This is very similar to the tuna salad I make, but I was curious about a couple of things that she suggested that I hadn't tried. I made this as is, with a couple of changes only cause I feel they are minor and personal taste (no reflection on my thoughts on her recipe). So I always use mayo, but I also use half salad dressing, so I split the recipe into half a cup each. Also, I don't typically like honey mustard, too sweet. I buy this stuff in the deli ( I can't recall the name) but it's in a bottle and says "sweet and spicy honey mustard". I used that in this recipe and gave it a nice taste. Only other thing I do sometimes, that I didn't do this time is add 1 Tbsp lemon juice. Don't ask why, a friend taught me this years ago, it was how her grandma made it :)
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2 users found this review helpful

Salsa Chicken Rice Casserole

Reviewed: Mar. 29, 2010
I made this tonight and it was really good! I usually try to make a recipe as is before I change things, but 1) I was lacking time and 2) I felt it needed more substance just from the list of ingredients. So the changes I made are: I didn't see how 1 1/3 cup rice was enough for a 9x13 pan. I made 1 1/3 at first but when I put half in the bottom, it barely covered the pan. So while I was layering stuff, I made another 1 1/3 cup of rice. I did use brown rice. I bought Tyson precooked "diced ROASTED chicken" in the freezer section. It's new. I thawed that in the microwave and cooked in 1Tbsp olive oil along with the diced onion. I added a can of fire roasted diced tomatoes to the chicken and simmered. I bought healthy request cream soups to cut the sodium, bought "Pace FIRE roasted salsa" that had fire roasted peppers/corn in it. Added a can of drained black beans to give it more body. Mixed all of that together. Layered the rice, then the chicken/tomato mixture, 2 cups cheese (bought Kraft 2% natural cheddar/mont jack), repeated. Baked 30 minutes added the last layer of cheese last 10 min. Served with corn bread....everyone loved it! Had great flavor! Think the fire roasted stuff really helped with that :)
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2 users found this review helpful

 
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