SCRAPN_LADY Recipe Reviews (Pg. 1) - Allrecipes.com (1609623)

Cuban Midnight Sandwich

Reviewed: Jul. 15, 2008

Tastes fantastic! We had this sandwich while in Florida on vacation and loved them. So glad to have found this recipe. Thanks!

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Mushroom Beef Skillet

Reviewed: Apr. 30, 2008

Yum! Our whole family loved this dish. I made no changes..perfect as is!

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1 user found this review helpful

Walnut Chicken Skillet

Reviewed: Mar. 12, 2008

Excellent!! I added water chestnuts for a little crunch a some crushed red pepper flakes for a little more spiciness. Our entire family loves this dish.

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3 users found this review helpful

These cups are so yummy!! After reading some of the reviews, I reduced the mayo to 1/4 cup and added 2 Tbsp of sour cream. I found the consistency to be just right. I also mixed in shredded Romano/Parmesan to go along with the swiss cheese. I let the mixture sit in the fridge for about an hour to really get the flavors combined. We loved them!

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1 user found this review helpful

Almond-Topped Fish

Reviewed: Jan. 21, 2008

This is an excellent recipe! The fish is nice and moist with terrific flavor. The toasted almonds add a nice crunch. Our entire family loved it!

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Raspberry Walnut Baked Brie

Reviewed: Jan. 6, 2008

This was fabulous! I wasn't sure what to serve with it as far as crackers, etc. so I took the suggestion of using mini fillo cups. It's the perfect little appetizer size! I put a couple thick cubes of brie in each cup, let that bake @ 350 until it became a little soft, then added a nice covering of raspberry jam and a few chopped walnut pieces before letting them finish baking for a couple more minutes. Even our kids loved these! Thanks!

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103 users found this review helpful

Hot Artichoke and Spinach Dip II

Reviewed: Jan. 1, 2008

This was outstanding!! My store was out of artichokes so I just used a whole pkg (12oz) of spinach and it turned out great. We served it with Ritz and tortilla chip wedges.

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Toffee Bars by EAGLE BRAND®

Reviewed: Dec. 30, 2007

This was so easy to make! I didn't have a candy thermometer...instead I just watched for the dark amber color to appear (about 10-15 minutes). The only thing I would say to do is be sure to spread the toffee out with a spatula after pouring it onto the parchment paper. I let it spread on it's own and realized when I broke it apart that the middle was a lot thicker. Also, I toasted slivered almonds on 375 for a couple minutes to bring out the nutty flavor. Everyone loved it!

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Cheese Cake Cups

Reviewed: Mar. 29, 2007

Super easy to make and so delicious!

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Butter Roast Chicken

Reviewed: Mar. 22, 2007

This was wonderful! I used a whole chicken and it turned out perfect. A nice golden, crisp outside and so moist inside. I also added several cloves of garlic to the inside cavity. I didn't have dried rosemary so I substituted with a bit of dried basil and oregano. Yum!

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1 user found this review helpful

Greek Chicken Pasta

Reviewed: Mar. 8, 2007

My husband and I really liked this dish. However, I added kalamata olives which gave a burst of flavor I believe it needed. I think it would have been somewhat bland without them. After reading the other reviews, I only used 1/2 of the cooked penne pasta and it was plenty! Also, there's no real sauce to this dish and the advice to add a bit of the artichoke liquid really helped. Even for just half the pasta.

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Ultimate Potato Soup

Reviewed: Jan. 17, 2007

We LOVE this potato soup! I've made it a couple times now and it's always a big hit. I add about 3 extra potatoes to have it be a bit more chunky. We top it with crumbled bacon and shredded cheese.

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2 users found this review helpful

Baked Chicken Amandine

Reviewed: Jan. 17, 2007

My family loved this! I used fresh broccoli on place of frozen. That was the only change. Love the crunch and taste the almonds add.

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27 users found this review helpful

Chicken Pot Pie VIII

Reviewed: Jan. 17, 2007

Yum!! I was concerned about the veggies not being done, so after adding them to the mushrooms (I used crimini) I let them cook for a few minutes. I had no problems with them not being done after the cooking time. I did have about a cup of extra filling. Oh, and I used the refrigerated Pillsbury crusts to cut down on some time. The pot pie tasted fantastic!

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3 users found this review helpful

Chicken Stir-Fry

Reviewed: Jan. 17, 2007

Excellent! Our little boys loved this stir fry as well. I used 1 1/2lb. of chicken so I doubled the sauce and it made the perfect amount. I also had green onions, green pepper and water chestnuts on hand so I added them to the mix. Served over rice.

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2 users found this review helpful

American Lasagna

Reviewed: Jan. 9, 2007

This was SO good!!! With the exception of adding a bit more garlic and fresh basil due to using 2lbs of ground beef, I followed the recipe. It turned out perfectly!

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2 users found this review helpful

Almond Chicken Stir-Fry

Reviewed: Jan. 9, 2007

We loved this dish! The almonds give such a great flavor. Instead of frozen vegetables, I opted for fresh broccoli and it was wonderful!!

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4 users found this review helpful

Elvis Presley Cake

Reviewed: Jan. 4, 2007

Very easy to make, but it's TOO sweet! My hubby loves all types of sweets and even he said it was too much. I think the icing is fine so it must be the white sugar that should be reduced by at least half (IF I were to make this again).

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10 users found this review helpful

Christmas Wreaths

Reviewed: Dec. 22, 2006

These are just as I remember them from when I was a kid! A couple things that helped: I kept the pan on a very low heat as I made the wreaths. This kept the mixture easy to work with. Also, I used non-stick spray on a couple fingers of the hand I used to shape them. That really helped!

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Raspberry and Almond Shortbread Thumbprints

Reviewed: Dec. 21, 2006

I made these today with my children and they turned out great! I'd read the reviews and as a result I added an extra 1/4 C. of flour. Since this was my first time making them, I'm not sure what it improved, but the consistency was very easy to work with. I also added a touch of extra milk to the *doubled* portion of the icing. Otherwise it was too thick. Refrigerating the dough for about 20 minutes prior to shaping really helped with its form. I used a melon baller covered with seran wrap to make the indentations as mentioned by someone. It worked well.

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1 user found this review helpful