ANGTYLER Recipe Reviews (Pg. 1) - Allrecipes.com (1605278)

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Chicken Chili II

Reviewed: Jun. 20, 2004
I found this recipes elsewhere about 8 years ago and I have made it at least twice a week ever since because my family loves it. I did notice some differences though, I use 3 cans of Great Northern Beans, 1/4-1/2 teaspoon of salt, cube the chicken instead of "shredding it" & saute it by itself, use 2 tablespoons of olive oil instead of 4 and after adding the cornmeal to thicken I then simmer the chili for 45 minutes, stirring very often to prevent sticking - The chili gets nice and thick. I serve this with tortilla chips and I think Fresh Chopped Cilantro (although optional)adds another taste dimension to this Chili. We top with shredded cheese and sour cream. Add the Hot Sauce to your taste after the Chili is done.
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33 users found this review helpful

Peanut Butter Vegetable Chicken Soup

Reviewed: Sep. 13, 2009
This soup is fantastic! I grew up eating vegetable soup and we always dipped peanut butter sandwiches in the soup. When I saw this recipe I thought, of course! Peanut butter in the soup. I did add extra veggies, but other than that, I made the recipe as written and it is well worth 5 stars - even better than my Mom's vegetable soup.
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Catherine's Spicy Chicken Soup

Reviewed: Mar. 10, 2010
This is 5 stars exactly as written. I did use 5 cups of chicken stock instead of water/bullion to bring down the sodium. I also prefer shredding the chicken as stated in the recipe because it fits the other textures in the soup. Not sure about the suggestion of leaving out the Chili beans, Whole Tomatoes and sour cream for calorie/fat savings. Typically, Chili beans have about 10 more calories (no fat difference) per 1/2 cup than black or other beans and the flavor the chili beans adds is worth it. For calorie savings use Reduced Fat (360 calories for 8oz divided by 8 huge servings) or Fat Free (if you must - calories are usually the same as Reduced, only fat grams drop from 3.5 to 0) sour cream and the whole tomatoes are nothing but nutritious. The real calorie/fat saver without diminishing taste/flavor, texture and style of this soup would be to omit the 3 Tbsp of olive oil (between 300-360 calories) and use 3 sprays (0 calories) olive oil spray. I've always been a fan of dropping the calories/fat where it has the least impact on the taste.
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5 users found this review helpful

Strawberries with Balsamic Vinegar

Reviewed: Jul. 19, 2010
Excellent! I love this recipe for strawberries. People are really hesitant when they hear vinegar, then even more so when they hear black pepper, but everyone who has tried it, liked it.
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0 users found this review helpful

Jalapeno Popper Spread

Reviewed: Jul. 19, 2010
This is great, wish I could give it more stars because it deserves them. Everywhere I take this dish I am begged for the recipe. Recently took it to a baby shower and I thought a fight was going to break out over the last of it. I use one 8oz full fat cream cheese and one 8 oz reduced fat. I always double the jalapeno peppers, and I'd love to try it with habanero peppers! It is perfect as it - resist the temptation to add artichokes, tomatoes or bacon until you first try it as written - you won't be sorry. I
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1 user found this review helpful

Banana Sour Cream Bread

Reviewed: Jul. 19, 2010
This is my absolute favorite to make when I have ripe bananas that need used. I love the fact that there is no oil/butter in this recipe, and I always use reduced fat sour cream, and 1/2 whole wheat, 1/2 white flour. I prefer the ease of this bread even over the Banana Crumb Muffins on this site. Enjoy!
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Awesome Egg Salad with a Kick

Reviewed: Jul. 20, 2010
Excellent Egg Salad! I make my deviled eggs the same way subbing chopped green onions for the red onion. Don't omit the bacon or you are short changing this recipe. Some say it is weird, but Eggs & Bacon go together! For those of you that thought the prepared horseradish (grated horseradish) was too much, you might want to try horseradish SAUCE next time instead.
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3 users found this review helpful

Thai Chicken Pizza

Reviewed: Mar. 14, 2010
Made this together with my boyfriend and we both liked it. Neither of us care for bottled peanut sauce so we used Thai Kitchen Peanut Sauce Mix Packet with Coconut milk and added things until it tasted right. Fun to make as a couple or with the kids.
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1 user found this review helpful

Spinach Tomato Tortellini

Reviewed: Mar. 10, 2010
This is really good just as written. I added sliced boneless, skinless chicken breast that I sauteed in garlic and italian seasoning. The first time I made this I used heavy cream, successive times half and half, and both are great. I also stirred in about 3/4 cup of 2% Mozzarella cheese, and used an entire 10 oz. bag of spinach. I've also added sauteed zucchini/squash, mushrooms & onions to up the nutritional value of this great dish.
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Scrambled Egg Muffins

Reviewed: Jul. 19, 2010
These are very good and are great for anyone eating breakfast on the go. I modified the recipe and used chopped turkey sausage links, reduced fat cheddar, and Egg substitute. I also threw in some chopped mushrooms. Even with the LF substitutions they were still impressive.
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1 user found this review helpful

Garlic Parmesan Olives

Reviewed: Jul. 19, 2010
I love these! They are great to make a quick batch and keep in the fridge for snacking.
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1 user found this review helpful

Banana Crumb Muffins

Reviewed: Jul. 19, 2010
These are very good muffins.
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Cajun Paella

Reviewed: Jul. 19, 2010
This was good, not great. The package dirty rice mix has quite a bit of sodium and it becomes the overwhelming flavor of the dish. Definitely easy.
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3 users found this review helpful

Fresh Strawberry Upside Down Cake

Reviewed: Jul. 22, 2010
It was good, not a 4 or 5 star but still good. This definitely needs Whipped Cream or Vanilla ice cream. Best eaten warm.
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Tiramisu Layer Cake

Reviewed: Oct. 15, 2013
I made this recipe exactly as written. It is an excellent concept but the finished product resulted in a Dry Cake that was nothing special. I think with some small changes it could be great though. Here is what I will do next time - For the Cake Use a 1/3 Cup of very strong coffee or Espresso and 1/4 cup coffee liquor per Cake layer. Mix a teaspoon of the instant coffee into 2 layers of the cake. For the Filling - Double the filling recipe and double or triple the amount of coffee liquor in the filling recipe. For the Frosting - Use 1/3 cup of powdered sugar. Make sure all your equipment and the cream is VERY cold. Assembling Cake - Poke holes in the cake using a straw. Use a turkey baster to get coffee/liquor mixture into the holes.
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1 user found this review helpful

 
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