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Heather's Grilled Salmon

Reviewed: Aug. 18, 2011
Oh my gosh-this was so good. I usually do salmon w/ dill, garlic & lemon but I always love a new salmon recipe. I followed the recipe exactly (which I admit a lot of the time I don't do b/c I usually add something or another). This was so good. I too had to use a George Foreman b/c I do not own an outdoor grill and I only made 2 filets so I halved the ingredients. The only thing I changed was I used minced garlic instead of garlic powder and I placed the filets into a glass dish, sprinkled salt on each, and then poured the marinade over them and made sure they were completely covered. I left it in the fridge, covered, for about an hour and then cooked them on the Foreman grill on medium heat for about 5 minutes. They were cooked perfectly. I served them over a spinach & arugala salad and asparagus and rice as the sides. Thank you SO much for this recipe-I would have never thought of this on my own and it was SO good.
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12 users found this review helpful

Easy Cheesy Chicken I

Reviewed: Nov. 10, 2010
This was a fun and easy little recipe. I used cream of cheddar & chicken soup, cream of mushroom soup, and cream of cheddar soup to make it that much cheesier. I also added shredded cheddar cheese. To give it a little kick, I stired in mild salsa (I would usually use spicy, but since my son is only 2, I didn't want to make it too spicy!) I also added green & red bell peppers and onion to it. I think a jalapeno would be good too, but again, I didn't want to make it too spicy for my son. The salsa and bell peppers gave it a Mexican/spicy flavor which would be perfect for enchiladas as one person suggested or even just to put in hard or soft tacos. I just served ours over rice and my son LOVED it and so did I. I actually forgot the sour cream, so I'm not sure how much better that makes it-will try it next time. The nice thing about this recipe is you could take it in different directions with what you add to it and what you serve it with. I may add some crumbled bacon to it next time. Thanks for the idea!
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11 users found this review helpful

Beef Nacho Casserole

Reviewed: Jan. 10, 2012
O.K. - I made some changes (I always do), so I rated it w/ the changes I made. First, I despise Miracle Whip, so I substituted with ½ cup of sour cream and ¼ cup of spicy ranch dressing (Hidden Valley makes it). I cooked the beef with onion and substituted the chili power w/ taco seasoning & cilantro. I added black beans, black olives, and green chilies; for the salsa I used ½ cup of jarred salsa and then ½ cup of homemade salsa with ingredients right from my friend’s garden (fresh cilantro, red onion, garlic & tomatoes)- so that salsa will be hard to recreate again, BUT it really added something to the dish. Finally, I sprayed the entire mixture with fresh lime juice and a bit of red pepper flakes. I used Mexican blend cheese and the “hint of lime” tortilla chips. It got good reviews from the fam. It also makes a great dish to take for lunches throughout the week. Also, if you take out the chip layer, it could easily be a layered chip dip. Thanks so much for the idea!!!
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4 users found this review helpful

Chicken Marsala

Reviewed: Nov. 11, 2010
I am going to give this receipe 3 stars b/c it is the basics of what you need to make really great chicken marsala. I have only made it once and am still experimenting. I took other's advice and removed the browned chicken from the pan and then added mushrooms, about a tbsp. more of butter and a drizzle of olive oil. I also added onions, garlic and shallots (shallots are definitely a traditional ingredient to this dish and I'm surprised more people don't mention using them). Then I added chicken broth and after it cooked a while, I added the marsala and the cream. I actually ended up adding quite a bit of butter, broth & oil to the recipe and the sauce was rich and good but I still need to work on it. Then I added the chicken. Be sure to keep stirring though or the sauce does separate a little. I am making it this week for dinner and am going to add asparagus tips to the mushrooms, onions & shallots. Thanks-my son, my mom and I all loved this!
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3 users found this review helpful

Slow Cooker Chicken and Dumplings

Reviewed: Oct. 26, 2010
I don't know if I can accurately review b/c I added a lot to it. But I thought mine turned out really well. I used a can of cream of chicken & mushroom soup and a a can of cream of celery. I added celery, white mushrooms, carrots, shallots, celery salt, poultry seasoning, salt and pepper to the onions and chicken. It turned out great -my mom and my son both loved it. I added the butter last and put a little extra in. I also took the suggestions of some others and used chicken broth instead of water. However-put the dumplings in long before the recipe says to! I would say 90 minutes to 2 hours before-they take a while to cook and I am still experimenting a little. Also, I had to push mine down into the mixture and pour more chicken broth over it once I added the dumplings. It looks like a lot of liquid but those dumplings will do an amazing job of soaking it all up. It was so good!
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3 users found this review helpful

Peanut Butter Noodles

Reviewed: Feb. 2, 2011
This was so awesome- my son and I love it and it is SO easy and fast! I followed the recipe exactly and it turned out great-the consistency and taste were perfect-it far exceeded my expectations and the Udon noodles were perfect with it. The chili paste made it just spicy enough (but I like spice, so I recommend if you just want a little spice, maybe only use 1 tablespoon). I coupled the noodles w/ a vegetable mix of zuchinni, mushrooms, bamboo shoots, snow peas, and broccoli. These noodles taste great hot or cold and make a great next day lunch. It is also easy b/c you can really serve w/ any kinds of veggies or meat to switch the meal up. Thank you SO much for the great recipe- it will definitely be one used frequently in my kitchen.
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2 users found this review helpful

Bruschetta Chicken Bake

Reviewed: Jan. 18, 2012
I made a lot of changes. I rubbed the chicken in poultry seasoning and let it sit in Kraft basil & olive oil salad dressing while I prepped the rest. I put fresh torn up basil & oregeno in w/ the tomatoes and set aside. I cut up onions, mushrooms, kalamata olives, artichoke hearts (the plain kind), red pepper, and 2 cloves of garlic. Some people said that their stuffing got mushy, so since my prep work took longer than what the original recipe calls for, I waited until I was done cutting everything to add the tomatoes & liquid to the stuffing. Then, instead of water, I added just a drizzle of each of the following: olive oil, balsamic vinegar, chicken stock, and marsala wine. Then added the garlic cloves and mixed it all together. I browned the chicken, cut it up and layered the bottom of the baking dish. I then cooked the mushrooms & onions just a little and spread them in an even layer over the chicken and cheese, then added the olives, artichokes, and red peppers in an even layer over that. Then added the stuffing mix. It was VERY flavorful. The olives & peppers I used were from the antipasto bar at Giant Eagle, so the olive oil juices they'd been in seeped into the chicken keeping it VERY moist. The stuffing made a great topping-key is not to use that much liquid. It doesn't need it. Thanks for the idea!
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1 user found this review helpful

 
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