BABSKITCHEN Recipe Reviews (Pg. 12) - Allrecipes.com (1651308)

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Easy Teriyaki Chops

Reviewed: Jun. 21, 2004
This was good and so easy to make, but even using low-sodium soy sauce, we all found this to be quite salty. Perhaps it is because I put more marinade on the chops while they were grilling. Next time, I won't do that.
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Jalapeno Chicken II

Reviewed: May 11, 2004
Tasty and easy to make with just the right "kick." I grilled mine on foil sprayed with oil.
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1 user found this review helpful

Green Chile Frittata

Reviewed: May 4, 2004
This recipe was good and very easy to make but just seemed to be lacking something, like bits of ham or bacon.
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2 users found this review helpful

Chocolate Oatmeal Pie

Reviewed: May 1, 2004
The only reason I gave this 4 stars instead of 5 is because it is so incredibly sweet. If you like really sweet chocolate desserts, then this is a 10 star recipe for you. I took a previous reviewer's recommendation of cutting back the corn syrup, which I did to 3/4 of a cup, and it seemed to have the right consistency when cutting. I'm not sure if I'll make this pie again or not, but that's just a personal preference because of the sweetness. The rest of the family seemed to like it.
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1 user found this review helpful

Cheeseburger Pie

Reviewed: Apr. 30, 2004
We all liked this pretty well but thought it tasted more like a meatloaf than a cheeseburger. It is very simple to make, especially if you use a store-bought crust.
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2 users found this review helpful

Salisbury Steak

Reviewed: Apr. 27, 2004
This was really good, exactly the salisbury steak I was looking for. Thanks!
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1 user found this review helpful

A Surprise-Inside French Toast

Reviewed: Apr. 24, 2004
We thought it was pretty good, my very picky 12 yr. old liked it a lot. I used 2 eggs and a little low-fat milk in place of the egg substitute, which is quite expensive. 3 cups would be a lot wasted. I also sprinkled a little cinnamon in with the egg/milk mixture.
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20 users found this review helpful

Kalamata Olive, Tomato, and Cheese Melt

Reviewed: Apr. 17, 2004
This dish was fantastic! I wouldn't change a thing. The kalamata olives are what really makes this dish so I wouldn't recommend substituting them, unless you really dislike them. Be sure to fine chop them so they are well distributed throughout the dish. I would say this dish feeds closer to 8 - 10 people. Thanks for a wonderful recipe, Cindy!
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14 users found this review helpful

Smothered Filet Mignon

Reviewed: Mar. 10, 2004
WOW! This is fabulous and just melts in your mouth. I used good old Stadium brand mustard, because that is what I had on hand, and let the filets marinate for about 6 hrs. Because I am not a fan of blue cheese, I used goat cheese instead and it was wonderful. I cooked the 2" thick filets to about 160º internal temp. and they came out perfectly, with just a slightly pink color inside. GREAT RECIPE, JDVMD!!
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2 users found this review helpful

Slow Cooker Pork Cacciatore

Reviewed: Mar. 10, 2004
This was delicious. Only problem was the chops came out so tender, they were falling apart in pieces and I couldn't lift out whole ones. Also, this makes A LOT of sauce so either add more chops or do like I did which was to serve spaghetti noodles on the side. I still have a lot of sauce left over. Next time, I will probably 1/2 the sauce. Thanks, Teresa!
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126 users found this review helpful

Oatmeal and Tomato Soup

Reviewed: Mar. 8, 2004
Sorry, this recipe just did not work for us at all. It could have been my fault, however. I only had a can of diced tomatoes instead of the stewed kind so I don't know if that would have made a difference or not. Most everyone else really liked it so it must have just been us.
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0 users found this review helpful

Tuna Pita Melts

Reviewed: Mar. 8, 2004
This recipe was so tasty and a snap to make. I didn't have any dill pickle relish, just sweet relish, and thought it still tasted quite good. Don't bother putting in the 1/4 tsp. salt, there is so much in the tuna and cheddar cheese already.
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8 users found this review helpful

Marinated Pork Tenderloin

Reviewed: Mar. 7, 2004
We all enjoyed this very much and it was easy to make, but there was one flavor I thought was a little overbearing and left a bad aftertaste. The best I could figure, it was the dried minced onion. They just seemed too strong. I will cut those back to about 1/2 - 3/4 tsp. next time. I marinated the tenderloin for about 18 hrs. and took a previous reviewer's recommendation of injecting some of the marinade in the meat. I used a gas grill, set on medium heat, and it took about 35 mins. for the pork to be done. I boiled the marinade down and served with the meat, which it seemed like it needed for more flavor.
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Chocolate Sandwich Cookies I

Reviewed: Mar. 3, 2004
I thought these cookies were just so-so but my family seemed to like them. I thought the cookies were a little bland and were more cake-like than cookie-like. They puffed up instead of spreading and made a very large cookie. The cream filling was overly sweet and didn't firm up well. I have a different sandwich cookie recipe that has an excellent filling. It calls for 3/4 cup shortening, instead of the butter, and no vanilla. It has a firmer texture and isn't overly sweet. I've sometimes used soy milk in place of the regular milk and it gives it a nice flavor.
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3 users found this review helpful

Easiest BBQ Pork Chops

Reviewed: Feb. 29, 2004
I wish I would have read the reviews ahead of time. Although not a bad sauce, it is definitely heavy on the ketchup taste and doesn't taste like bbq sauce at all. The chops were very tender and overall, had a nice flavor, just not quite what I was expecting.
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1 user found this review helpful

Zucchini Pineapple Bread I

Reviewed: Feb. 21, 2004
This was very good and easy to make but I didn't think the pineapple was very noticeable (much to my husband's relief). I think next time I would add some chopped walnuts to the recipe. Thanks, Michele!
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1 user found this review helpful

Portobello Club Sandwiches

Reviewed: Feb. 21, 2004
This was very good and a snap to make. I used a packet of bouillon powder, a little sprinkled on each mushroom, to greatly reduce the sodium of the recipe. I used low-salt bacon also. I used Pepper Jack cheese, and becaues I didn't have any chipotle peppers, I just sprinkled a little hot sauce in with the mayo. Also, I only used 2 slices of bread per sandwich, instead of 3, and still found it to be quite filling.
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1 user found this review helpful

Baked Kielbasa and Potatoes in Sauce

Reviewed: Feb. 21, 2004
Good recipe, James! I took a previous reviewer's recommendation of adding pineapple to the dish and it made an interesting twist. I wouldn't add any additional salt as there is plenty in the kielbasa and canned tomato sauce. I halved this recipe and it made enough to serve 6 people.
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2 users found this review helpful

Cream of Spinach Soup

Reviewed: Feb. 21, 2004
This soup was fabulous and so easy. I used one chicken bouillon cube and two packets of buillion powder, which cut the sodium down to about 1/3 of the original recipe and it tasted perfect. I think it would be really salty the other way. Also, I would suggest heating the butter and flour on low, then turning it up to medium when you add the milk. Mine nearly burned. Thanks, Joyce!
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Chicken Pepper Steak

Reviewed: Feb. 19, 2004
I would have given this 4 or 5 stars but we all found it WAY TOO SALTY. I even cut the seasoning salt back to 1/2 tsp. and used low-sodium soy sauce. I would recommend just a light sprinkling of each chicken breast with the seasoning salt. Also, the "gravy" never got very thick so next time I would cut back on some of the water, by at least a 1/2 cup. Otherwise, a very good recipe.
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