Olivia Recipe Reviews (Pg. 1) - Allrecipes.com (16348751)

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Cheesy Quiche Crust

Reviewed: Mar. 2, 2012
This was a good recipe, Joanna. It was my first time making a quiche and I chose this cheese crust. I used cheddar but see where another reviewer used parmesan - I'm sure that is excellent too! I used a regular 9-inch glass pie dish and did not QUITE have enough crust. But that did not affect the outcome of the quiche. I stretched it as far as I could and the quiche did not stick. It was still easy to serve. I will use this recipe again.
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The Last Caesar Salad Recipe You'll Ever Need

Reviewed: Jan. 14, 2014
I just made this with my 10-year old son who is obsessed with Caesar salad. He just returned from a cruise where he's had it twice a day! We haven't had it for dinner yet but the finished product we've just refrigerated is EXCELLENT! I always believe in doing a recipe as its written but I had whipping cream instead of half-and-half and used that. I also used low-fat mayo as that's what I had. My other son said there were so many flavors that came out when he tasted it. We're looking forward to dinner tonight with lasagna to go with it! Thanks for the dressing recipe!
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Slow Cooker Chicken Parisienne

Reviewed: Sep. 4, 2012
This was an excellent recipe for a very busy day and night. It cooked while I picked a close friend up from the airport. He has eaten all over the world so I hoped he would enjoy this. I used 8 chix thighs, 32oz. fresh mushrooms (we love them), and doubled the rest needed for sauce so we'd have plenty to serve over wheat pasta. Since Chardonay was a recommended wine - I used it in the recipe. It rocked for children (who eat everything) and adults alike! Our guest liked it so much, we had large bowl left over and he insisted on eating it for lunch the next day. Thanks, Judith! I forgot to add the flour because of the flurry of activity around my house and it wasn't the end of the world. The sauce had more liquid because of the fresh mushrooms and no flour, but over pasta ... it was perfect.
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Exquisite Pizza Sauce

Reviewed: Aug. 22, 2014
8/22/14-I used this recipe for homemade French bread pizzas and it was excellent. I was trying to control my budget by using what I had on hand and I needed to know how to flavor with tomato paste as the base. I had all of the ingredients and it was a perfect mix of sweet and savory. I had half a can of leftover tomato paste and another unopened in the cupboard which necessitated 1 & 1/2-ing the recipe. We always like more sauce. This gave us plenty to cover 8 french bread pizzas about 6 inches long each. I will use it again. Thanks!
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Harvest Pumpkin Cupcakes

Reviewed: Nov. 15, 2010
This was one of the best recipes for the pumpkin cake itself that I've ever tasted. The frosting was not to be ignored but the cake was outstanding! I made them for my son's end of football party and they were a hit. The adults enjoyed them too. I did NOT get 32 cupcakes out of it though, I ended up with 21, I think, and I felt that was filling the cups 3/4 full. I can't complain. I kept a few for my family, then sent the rest. Since I got fewer than I expected, I would've doubled the recipe but I always follow it the first time as is. My family definitely wanted more. I had more frosting than I needed and may make another half-batch. Thank you for this!
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Margaritas on the Rocks

Reviewed: Oct. 21, 2011
The ABSOLUTE BEST! I like a margarita. We had Bunco group where 4 of us hosted. One hostess (lawyer type) said "Noone will drink tequila on a THURSDAY!" For 20 ladies - I bought 5 bottles of wine and the fixings for these margaritas - normally, the wine flows~ THEY ONLY DRANK MARGARITAS ALL NIGHT! One botttle of wine was opened and barely touched but that was after we ran out of 2 1/2 of these batches. FTR, that's when I ran out of the sweet and sour mix. It is an excellent recipe that you should try. Of course, the first recommendation was 'frozen margaritas' - I didn't want to man the blender all night. I made these up and served them in a pitcher. All of the ladies were asking for more! AND I'm making these again tonight for myself and my husband and I've put in a call to my neighbor who hosted with me to come try them again! Thanks.
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Mediterranean Lamb and Lentil Stew

Reviewed: Mar. 2, 2012
This was an excellent recipe! At 47, I had never cooked with lamb before and this was a wonderful first! Because of a busy day, i literally threw this together. Upon initial serving, I forgot to continue and add the spinach and lemon zest. I also could not find the ricotta salata cheese. My men RAVED over the flavor! My husband was bowled over by the richness of it. The comment by the author about including the bones when cooking the lamb was so correct and I'm glad I followed that suggestion! I told my husband that I'd forgotten a couple of ingredients and he commented that he didn't know that ANYTHING could imiprove the flavor. The next time I did serve it with spinach added and the lemon. The lemon was excellent as well. I can highly recommend this recipe. I had no time to play with ingredients as I always try to use a recipe as written first. I doubled it and (stretching it with extra chicken broth and tomatoes added later with the spinach) had enough to serve over brown rice for three dinners for four people.
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Grilled Salmon II

Reviewed: Sep. 4, 2012
This is reminiscent of a Teriyaki sauce. I'm not a fan but the rest of my family is, so in the spirit of goodwill, I made this for dinner. It had excellent flavor - a little sweet for me (who wasn't a fan in the first place!) but they LOVED it. I will make this again. The men ate every last bit! Kitchen notes: I forgot to marinate in advance so I just added the sauce, and I pan-cooked it as we have terrible experiences with losing our fish in the grill :-) The flavor was still well-developed but I'll bet marinating it would deepen the flavor even more.
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Black Bean and Corn Salad II

Reviewed: Sep. 4, 2012
This is a fantastic recipe. It's very hot here and we love cold recipes! I made this recipe twice in one week, one for a family gathering where all of the leftovers were taken home by others, then again for us. I did not add cilantro (because it's the one thing I can't stand) and, the second time, I reduced the oil by 1/2 because I felt like it had too much juice (but it was great!). Turned out, I actually missed the extra flavor of the olive oil, so the next time I make it, I will go back to the full amount. The 1/8 tsp of cayenne pepper did not keep my non-spicy eater from eating this. I recommended this recipe to a friend who said she added her avocado later but mine held up well being added in at the beginning. It did not become mushy. Thanks for the recipe, Jen!
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