Nancy from WA Recipe Reviews (Pg. 1) - Allrecipes.com (16062619)

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Nancy from WA

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Feta Chicken

Reviewed: Aug. 13, 2014
I didn't have tomato basil feta, just plain feta. I added 2 chopped cloves of garlic and pesto seasoning to the feta. I followed the other cooks suggestions. I brushed melted butter on the inside of the chicken then sprinkled the feta cheese mixture before rolling it up. Rolled in Italian bread crumbs then drizzled the rest of the melted butter on top. Tasted great and served it with brown butter with Mizithra cheese and spaghetti. Thanks!
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Tonya's Terrific Sloppy Joes

Reviewed: Jun. 19, 2014
I've made this recipe about 5 times. I've never used celery since we don't eat much of it. There's times when I'm out of fresh onion and used dried, and both turned out fine. Other times I may add diced bell peppers. The first time I made it, it was ok, a little dry but adding 1/3 cup of bbq sauce made a huge difference. It gave it a nice kick and sweetness to it. I don't leave it out when I make this. We like our sloppy joes sloppy and so I make a little bit more sauce. Everytime I make this, my hubby says it's a lot better than the canned or powdered sloppy joe sauces. Thanks!
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Chef John's BLT Pasta

Reviewed: May 24, 2014
I trimmed the fat on the bacon and cooked it without the oil. Used macaroni noodles since that's what I had and omitted the cayenne pepper. Used Chef John's recipe for crème fraiche but used 1 1/2 cup of it. After tossing it, I tasted it and it was missing something. I squeezed 1/2 lemon and that made a huge improvement. My husband loved it, my son not so much even though he's a fanatic of bacon. He didn't like the taste of arugula. I liked it. The arugula did over power the salad. The next time, I'm going to try fresh baby spinach and 1/2 the batch, except for the bacon, since it made a huge amount.
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Chef John's Classic Beef Stroganoff

Reviewed: May 24, 2014
I used thin slice sirloin beef for this recipe. I omitted the oil and when I browned the beef. Didn't add white wine since I didn't have any and couldn't find just plain wine white or sherry, and didn't add chives. Used Chef John's recipe for crème fraiche. I marinated the beef slices over night with Montreal steak seasoning. Instead of cooking it on the stove, I used a slow cooker. Cooked it on low for 5 1/2 hours. There was too much liquid after 4 hours. I made a rue hoping it would thicken. It did a little. Served it over rice instead of noodles. It tasted really good. I would make it again with less 1 cup of beef broth in the slow cooker.
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Chef John's Creme Fraiche

Reviewed: May 24, 2014
I went to 4 stores trying to find heavy cream with no luck and ended up with ultra-pasteurized whipping cream. I doubled the batch since I had a big glass jar. I didn't have a coffee filter or cheese cloth and used a paper towel which I doubled. Followed the directions for culturing and tried it 2 days later. It tasted like whipping cream with buttermilk. Wasn't impressed. However, the longer it cultures, the better it tasted. I've used it for Chef's John's BLT Pasta and his beef stroganoff along with the simple scones, and key lime pie IV recipe on this site. I'm not sure how long this would last in the fridge. I'm still in search of heavy cream and see what the taste difference between them.
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Minute Steaks with Barbeque Butter Sauce

Reviewed: May 13, 2014
I used petite sirloin steaks for this recipe. I seasoned the steaks with Montreal steak seasoning after tenderizing it. I didn't have beef stock so I use a chicken and doubled the sauce recipe. Omitted the oil but used everything else. I did add some corn starch to thicken the sauce. I doubled the sauce since it was nice to use it for dipping. My son doesn't like steaks since he has a hard time chewing it so I sliced his thin. Amazingly, he ate it all! Therefore a 5 stars was given, along as it was pretty tasty too. Thanks!
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Peanut Butter Bars I

Reviewed: May 13, 2014
I only had 1.5 cups of graham cracker crumbs and only downsize the butter to 1 stick then added 1.5 cups of peanut butter to make the crust stick together more. I also added about 6 tablespoons of peanut butter to the chocolate. Refrigerator overnight. The cons on this recipes is that it was really hard to cut when it comes out the fridge. Next time, I'll cut them when it's semi-hard. Second, the some of the chocolate broke when I cut it. Third, some of the chocolate separated from the crust. Fourth, need to be kept cool or it'll get soft. The pros are that it does tastes like that peanut butter cup candy, it didn't matter if some broke since I ate them (should move this to the cons), and lastly, it was very easy to make. Everyone loved them. Thanks!
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Sweet, Sticky and Spicy Chicken

Reviewed: Apr. 28, 2014
I like a lot of sauce so I doubled it like a few people recommended. I microplaned the ginger since I don't like biting small chunks of ginger. I should of tasted the sauce before I grated the 4 teaspoons ginger. It over powered the sauce. Note to self, use a lot less ginger if you microplane it. Other than flouring the chicken and adding less hot sauce and adding red pepper flakes, no salt (low sodium still has a lot of salt) this dish was great, even with the strong ginger taste. My son and husband ate it up even though they are wimps when it comes to spicy foods. Will make again with less ginger.
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Poor Man's Hamburger Steaks

Reviewed: Apr. 16, 2014
I scaled it down a bit. I used 2 lbs. of 90/10 ground beef, 17 saltines, 1/3 cup of milk, 1 XL egg, 2 cans of soup, 1 teaspoon of Montreal seasoning in the meat and another in the soup. I omitted the salt and pepper due to the saltines, soup, and Montreal seasoning containing large amount of salt. The garlic powder & Italian seasoning stayed the same amount. I left out the mushrooms. I seared the patties both sides first and put them side. I didn't have any fat in the pan so I took the soup and seasoning and heated to a boil, scraping up the hamburger bits. Poured the soup on the patties then covered dish with foil and baked in a preheated oven at 425 for about 20-25 minutes. This was really delicious. My family raved about it. Next time, I'm going to use low sodium soup and crackers since it was still a bit salty.
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Wow! Sweet and Sour Sauce

Reviewed: Apr. 1, 2014
This is a great sauce. I was surprised that I had almost all the base ingredients with a few alterations. I used crushed pineapple, Heinz 57 steak sauce, and Frank's Red hot sauce instead cayenne. Made as directed and was worried that it was too much sauce add it to pork. And I was right. This makes about 4 cups of sauce. I used about 1/2 the sauce and that was a lot still. Usually I double the sauce, but this, I would have to 1/2 the recipe next time and use more pineapple juice than water.
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Beer Cheese Dip from Hidden Valley®

Reviewed: Jan. 22, 2014
I cut this recipe in half and omitted the green onions. Used a pale ale beer. I only added 1/4 cup of beer since the dip was so thick. After making it, I tried it by itself and with a tortilla chip. My husband, who loves beer didn't like it either. I saved this by cutting in some sour cream, more cheese, and 1/2 jar of salsa and blended it together. This made it more edible. I normally have good luck on the recipes on this website and it sounded good, but I guess this was one of the exceptions. Sorry.
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Aunt Teen's Creamy Chocolate Fudge

Reviewed: Dec. 24, 2013
This was the first time I made fudge. I made sure everything was set up, measured, and easy to access. I followed most of the directions and used the same ingredients except the nuts. The only thing I did different was to let the butter melt before I added the marshmallow cream. I didn't have a candy thermometer, just started the 5 minutes timer when I started seeing bubbles, stirring it constantly with a rubber spatula. After cooking and spreading in the pan, chilling it for more than 2 hours gave the fudge a good firmness. It turned out creamy and oh so rich in chocolate. I ended up making a second batch right after. Both turned out delicious. Got lots of compliments when I gave them as gifts at the office.
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Creamy Herbed Pork Chops

Reviewed: Dec. 20, 2013
I love Montreal seasoning on steaks and decided to try this recipe on pork chops. I seasoned the chops and refrigerated them for an hour. I usually let the beef steaks marinate overnight but I didn't have time. I didn't have beef bouillon and substituted with a chicken bouillon cube, crushed up. As the pork chops were frying, I placed a cover on it to retained it's moisture. I had everything else except for the basil. Used 2 tablespoons of flour and the sauce came out too thick in the end. 1 tablespoon would of flour would of worked for me. I guess it depends on your likeness. They turned out yummy even with using chicken bouillon and no basil. Next time, I'll cut down on the Montreal season since it was a bit salty and use less flour. Otherwise, it's a great and easy recipe. Thanks!
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Grandma Carlson's Turkey Pot Pie

Reviewed: Dec. 2, 2013
I would give this more 4.5 stars. I made this tonight. Four things I did differently was that I used 3 cups of turkey, trying to use up my leftovers, peas instead of green beans, not a real green bean person, and used dried parsley & thyme. Prepared as directed. It looked and smelled great. The thing that was frustrating to me was that the crust was too flakey that when I went to scoop it out from the pie pan, it totally fell apart and looked more like mush on the plate. My son refused to eat it cause of the looks. Then he tried and liked it. My husband loved it. It's wasn't bad. I may try this with a different crust if I make this again.
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Graham Cracker Crust

Reviewed: Oct. 27, 2013
I usually buy premade store bought crust. I was going to pick one up however, they were all broken. So I decided to try making it instead. I bought graham crackers (16 crackers, 2.5" squares = 1.5 cups) and pulverized it in a blender then mixed in the other ingredients. Used a measuring cup bottom to press down the crumbs. I only refrigerate for 30 minutes and used the key lime VII recipe. After refrigerating overnight, the crust was firm and didn't crumble as bad as the store bought ones and tastes fresher and way better. Thanks for the recipe.
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Photo by Nancy from WA

Ginger-Peach Jam

Reviewed: Sep. 18, 2013
My sister gave me a 1/2 flat of Yakima peaches. I decided to make jam out of them instead of pie. I doubled the batch since I had so many peaches. I thought it was strange to add butter to jam but since it was a small amount, why not. I omitted the ginger and added 1 T. of lemon juice. I added 6 cups of sugar and tested it before I added the extra 6 cups. It was pretty sweet but ended up adding a total of 9 cups. That was plenty sweet! The color wasn't as peachy, probably cause they weren't totally ripe, but either way, it thicken just fine and tastes awesome! So happy I found this recipe and thanks Claudia for posting it. I'm going to have some happy tummies.
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Awesome Pasta Salad

Reviewed: Aug. 15, 2013
This is very close to the way I make my pasta salad except I add peas, minced onion, artichoke hearts, mozzarella cheese instead of provolone, and mix the Italian dressing with mayo for a creamier taste. It's a lot better if you let it marinate in the fridge for several hours or even over night.
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Sweet Restaurant Slaw

Reviewed: Jul. 5, 2013
I've made cabbage slaw once in my life and that was from a kit. I test tried this for a upcoming party. I took some advice from other people on tweeking this recipe. I'm not a fan of Miracle Whip so I used 1/3 cup of regular mayo and 1/3 cup of sour cream. Omitted the oil, used 1/3 cup of sugar, Walla Walla sweet onion, and rice wine vinegar. The sauce was really good. After tossing the sauce with the slaw, I tasted it and I almost couldn't stop eating it. But I did. I refrigerated it for just over an hour and had it as a side dish with sloppy Joes. My husband dislikes cabbage slaw but he enjoyed this one. It tastes better the long it sits in the fridge. It was a but soupy. I'll take someone's suggestion where you put half the sauce, toss, refrigerate for over an hour to sweat the cabbage, drain then add the rest of the sauce before serving.
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Key Lime Pie VII

Reviewed: Jun. 24, 2013
Ok, this is the second time I've made this pie. The first one, I would of given it 3 stars. I couldn't find key limes so I went to the liquor store and bought a bottle of key lime concentrate. I forgot to buy a lime so I didn't add the rind in it. I didn't see any bubbles when I baked it. I tasted the pie about 6 hours later after being in the fridge. It was ok. I tasted more of the condensed milk instead of the limes. I, however, did like the firmness. The second time I made this, I did find some key limes in a bag and remembered to buy a lime. I purchased 1 regular condensed milk and one fat free, hoping it would lessen the flavor of the milk. It took a long time to press out the juice of the key limes. I ended up using the whole bag and gave me 1 cup. Everything else was the same. Still no bubbles on the second time, even after 12 mins. The second time was the winner! It was very tart, like the way we like it and full of flavor. No condensed milk flavor at all. It wasn't as firm as the first pie, but I do recommend the pie to be in the fridge for over 6 hours to firm and flavors to gel together. 2 big thumbs up!
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Chocolate Pudding Fudge Cake

Reviewed: Jun. 9, 2013
My son volunteered me to bring cupcakes to his school meeting. So I searched and found this recipe. I doubled the batch since I needed 3 dozen cupcakes. I used unsweetened applesauce instead of oil and used a full bag of mini chocolate chips in the batter. I didn't make the glaze. I ended up using store bought chocolate fudge frosting. The batter was the consistency of whipped mousse. I filled the cups 3/4 full and baked for 23 minutes in a gas oven. I ended up with 51 cupcakes. The tops did sink in a little but after topping it with frosting, you couldn't tell. I ate one without frosting and they were great. Then I couldn't help myself and ate another with frosting and it was chocolate heaven. This reminded me of the recipe of Too Much Chocolate Cake, but not as dense. I guess I have to thank my son for volunteering me to make cupcakes for I'd pass up this recipe. I will definitely make it again.
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