Rhody Recipe Reviews (Pg. 1) - Allrecipes.com (16339126)

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Mexican Lasagna II

Reviewed: Aug. 12, 2013
We really did love this! Here's how I made it: I used a deep dish pizza pan instead of 9x13 and only used 3 whole wheat low carb tortilla shells and stacked them in layers. To make the delicious inside, I sauteed the beef with an onion, drained it, then added only 1 can of refried beans, taco seasoning, 1 tsp cumin and 2 tsp garlic powder, a diced jalapeno pepper, 1 can corn, and about 6-8 ounces of the enchilada sauce (otherwise it was SO thick). I spread a small layer of enchilada sauce on the bottom of the pan after spraying it to coat the pan like you do with regular lasagna. I toasted 3 10" tortilla shells. Put one at the bottom (on top of the enchilada sauce), then spread 1/2 of the meat mixture, 1/2 of the cheese, then another tortilla shell with meat and remaining cheese and topped it off with the last tortilla shell. I added another 1/2 cup of cheese then baked it for 40 minutes. When I pulled it out, I added another 1/2 cup of cheese (we like cheese!) and then placed the chopped plum tomatoes and a small can of sliced olives on top. Served it with sour cream and a few Fritos to dip up the gooeyness that oozed out the sides. OH YUM!!!
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Potato, Ham, Broccoli and Cheese Soup with Baby Dumplings

Reviewed: Jun. 24, 2013
WOW! WOW! WOW!!! I modified this recipe for a low carb diet and it was fantastic. I can only assume that the fully loaded recipe as written would be out of this universe. The changes I made to make it low carb were: no potatoes (instead I used some cauliflower), no carrot, no flour (and therefore no need for the egg). After adding the chicken stock, I added the broccoli and cauliflower, brought to a boil and then simmered for 15 minutes. Then I added the 4 cups of milk. To thicken the soup, I used another 1/2 cup of milk with 1/4 cup of cornstarch blended together and then slowly poured in before I added the ham and cheese. I brought the pre-ham and cheese mixture to a small boil to thicken. Then added the ham and slowly the shredded cheese to melt it consistently. Also, in the very beginning, I browned the diced ham in the soup pot, removed the ham but let the crusty stuff on the bottom of the pan. Then I added the butter and sautéed the onions and celery, and went on with the recipe. I feel like this is a very decadent meal and I'm not missing out on any flavor at all! Enjoy!!!
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Slow-Cooker Barbecue Ribs

Reviewed: Jun. 23, 2013
I did like everything about this recipe but wanted to let people know what happened when I made it. I used country style pork ribs (some had bones and some didn't) as other reviewers suggested but since they were sooooo fatty, I decided to do a major trim job and rid the meat of as much of the fat as I could. I remember others talking about taking some fat off too. Well, I think you need to leave some fat on so that they stay tender. While the dish was saucy enough, my meat was not tender. I cooked them on low for 8 hours but the meat was NOT falling off the bone as I expected. Next time, I will not trim so much.
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Colleen's Slow Cooker Jambalaya

Reviewed: Oct. 1, 2012
I made this without rice for a low carb meal. Absolutely delicious! I didn't have the oregano or thyme spices so I used 2 tsp of Old Bay Seasoning instead. I also added a heaping tsp of minced garlic. My crock pot is broke so I made this on top of the stove. I cooked it about an hour. It was soupy so I thickened up the liquid with cornstarch in a side dish and then added it back in. It gave the jamabalaya a nice thick gravy. My husband, not as much a low carber as me, used the gravy to dip some whole grain bread slices in. We both loved it. I have a lot of leftovers that I am thrilled about. I will definitely make this again!
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Mediterranean Kale

Reviewed: Jun. 22, 2012
What a delicious taste for such a simple recipe. I would like to make this sauce for other vegetables.
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Caron's Kickin' Quinoa Salad

Reviewed: Aug. 20, 2011
I'm not sure how to really rate this recipe. Based on the reviews, I should have really loved this one but to my disappointment, it wasn't that good. My dish turned out with a very bitter taste and that was BEFORE I added the quinoa. Now, I know from cooking quinoa before that you have to rinse it well before you cook it so it doesn't taste bitter (this recipe should have stated that) and I did rinse my quinoa but my dish was bitter before I even put the quinoa in! By the way, the quinoa itself was fine, it wasn't bitter. I decided maybe I should add more wasabi powder as some of the reviewers suggested but before I did, I tasted the wasabi to see how much of a kick it had and UGH! It was horribly bitter! It was a brand new container and I had just bought it an hour before at the market. I Googled wasabi powder and discovered that it can go bad and when it does, tastes bitter. SO, I went back to the market and bought a tube of wasabi paste and added it to my recipe hoping that if I added enough it would disguise the bitterness. I'm not sure how well it will work. I will let the dish set overnight and see. Seems to me this recipe should taste good based on its ingredients but just be sure you RINSE YOUR QUINOA BEFORE COOKING, AND HAVE FRESH WASABI POWDER! I think the recipe should be clearer on these two things because it can ruin the whole dish.
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