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Healing Cabbage Soup

Reviewed: Jan. 14, 2011
Great soup. Sometimes I brown some lean ground beef first and drain off all fat, then add to soup. I always use beef broth instead of chicken b/c it gives it more flavor. I also saute the cabbage with the onions and garlic first before adding broth and tomatoes and use 2 cans of diced tomatoes instead of 1. Also add sprinkle of Prudhomme's Vegetable Magic and onion powder. Delicious!
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6 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Jan. 15, 2011
I have been disappointed w/pot roast in the s. cooker but have made the following changes.....cut slits in chuck roast and insert slivers of garlic. Sprinkle w/Montreal Seasoning. Flour roast and brown in a little oil on both sides. Add roast to s. cooker and deglaze pan w/a little water and/or wine, plus some Worchestershire, and add to pot. Put sliced onions on top of roast and add chunks of onion and new potatoes cut in half , plus small carrots, around roast. Mix Golden Mushroom Soup (more flavor than Cr. of Mushroom soup) and dry Onion Soup together and spread on top. The gravy is delicious and not watery.
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9 users found this review helpful

Microwave Corn on the Cob

Reviewed: Jan. 22, 2011
Don't recommend putting corn in a plastic baggie as one reviewer said - not safe to use plastic in a microwave, no matter what it says. Just as easy to wrap in wet paper towel and microwave 1 ear for 2-3 minutes. No need to turn if your microwave has a self-turning plate. Delicious!
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5 users found this review helpful

Spicy Chipotle Turkey Burgers

Reviewed: Jan. 24, 2011
I make t. burgers and freeze them - individually wrapped in p. wrap. Lots of onions keep them moist and I add minced garlic instead of g. powder plus Montreal Seasoning. I punch a small hole in the center before freezing so they will cook evenly without burger bulge.
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3 users found this review helpful

Famous Pork Chops

Reviewed: Jan. 28, 2011
An easier way to do these and get crispy crust is to put several tbs. of cooking oil on foil lined pan and spread around. Place chops on this and spray chops very lightly w/olive oil. Bake at 375. After 20 minutes, turn the chops. Cook another 20 min. Will be crispy and moist.
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36 users found this review helpful

Chicken Scallopini

Reviewed: Feb. 1, 2011
I had no idea what "chicken flavored demi-glace" was and couldn't find it at a large grocery store, so used chicken stock. As mentioned before, olive oil is much better than butter and more appropriate for this recipe. Loved the capers, but cut back on the lemon juice. Good recipe, thanks.
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2 users found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: Feb. 13, 2011
I don't know why some reviewers are annoyed that others give their own suggestions and modifications for a recipe. This is the part I like the best - reading others suggestions for making it even better.
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7 users found this review helpful

Glazed Chicken Wings

Reviewed: Mar. 11, 2011
I do mine a little differently. I marinate them in Texas Pete Hot sauce for several hours, then place them on a rack sprayed with PAM in a pan lined w/foil. I then brush them w/melted butter, garlic salt and pepper and some onion powder. Bake at 450 for 45-60 min., turning once. They fall off the bone and turn out very crispy since all fat has drained off due to being on a rack. They're not the least bit hot or too spicy. If you like them hot, then pour hot sauce over them after they're cooked.
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6 users found this review helpful

Famous Butter Chicken

Reviewed: Mar. 11, 2011
Maybe I used too much butter, but mine turned out soggy and not crispy at all. Also, a little over done and dry per the time given. I prefer to use Oven Baked Crispy Chicken mix - very flavorful and always crispy and moist. Only 20 min. at 450.
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1 user found this review helpful

Grilled Garlic Artichokes

Reviewed: Apr. 22, 2011
These sound wonderful. Unfortunately, I don't have a grill and wonder if they would be as good with a grill pan?
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4 users found this review helpful

Slow-Cooker Barbecue Ribs

Reviewed: Jul. 17, 2011
I find it amusing that some people get so upset when reviewers change or add to the recipe. This is what I enjoy the most - hearing how others tweek the recipe. I've fixed these before and they were so soupy. Now that I've read others remarks, I know why and how to correct it. So, please, all you others, keep on making suggestions and telling how you make a recipe better!
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96 users found this review helpful

Actually Delicious Turkey Burgers

Reviewed: Jul. 21, 2011
I love turkey burgers and never thought I would. I would modify this recipe as follows: I only make 6 and cover them in plastic wrap and then put in a freezer bag for later use. Mine is simple - use plenty of diced onions (almost a whole small onion) - they keep the burger moist - and half of a small green pepper chopped fine. I add about 2 tbs. of Worchestershire sauce; a few drops of Texas Pete; a few drops of olive oil; sprinkle of Montreal Steak Seasoning; and salt. I then form them into FLAT patties w/a hole punched in the middle so they will cook evenly. They freeze beautifully and defrost quickly. Moist and delicious as a "faux" burger.
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3 users found this review helpful

Mom's Best Pork Chops

Reviewed: Aug. 6, 2011
I always brine pork chops for at least an hour - makes them tender and juicy. Also, for a much easier version, use Oven Fry for Pork (in a box). Great flavor and only takes 20 min. in the oven. I turn them over after 10 min.
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3 users found this review helpful

Slow Cooker Teriyaki Pork Tenderloin

Reviewed: Aug. 31, 2011
I took other reviewers advice and used a boneless, pork loin roast. I cooked it on low for 6 hrs. and increased the sauce. It turned out dry w/not a very good texture. The sauce, however, tastes great. I did have to add 4 tbs. of corn starch (mixed w/little water) to thicken it on the stove top. Will not make again.
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0 users found this review helpful

Grilled Portobello Sandwich with Roasted Red Pepper and Mozzarella

Reviewed: Sep. 4, 2011
Don't have a grill, so used a G. Foreman grill. (Wish more recipes would offer this as an alternative). Mixed fresh, crushed garlic w/olive oil, salt and pepper and brushed onions and jarred, roasted peppers and then grilled them. Did the same w/the mushroom. Love garlic, so added more to the mayo. Guldens mustard on the mushroom side; garlic mayo on the lettuce/tomato side. Delicious!!
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15 users found this review helpful

Chicken Marsala

Reviewed: Sep. 10, 2011
Best to saute mushrooms first, then add.
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4 users found this review helpful

Crab Imperial II

Reviewed: Jan. 10, 2012
Don't understand why people get upset when people make suggestions and changes to recipes. This is what I enjoy the most. Great recipe - esp. using other's suggestions.
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3 users found this review helpful

Savory Herb-Crusted Chicken Pot Pie

Reviewed: Jan. 11, 2012
Soooo excited to find a recipe for chicken pot pie that doesn't use any dairy (can't have). I have missed being able to eat chicken pot pie for years! Thanks so much! PS: I saute mushrooms and onions, then add frozen vegetables and cook briefly w/the herbs and then add the chicken.
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17 users found this review helpful

Pan Fried Tilapia Sandwich

Reviewed: Feb. 24, 2012
My favorite way to fix these is w/soft taco shells. The mayo is the best part. Mix mayo w/cilantro and finely diced tomatoes. Have side of pico de galo (not sure of spelling). Breaded halibut works great. Frozen is fine.
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10 users found this review helpful

Slow Cooker Chicken and Dumplings

Reviewed: Mar. 3, 2012
Don't know why some people get so upset about reviewers suggestions. This is my favorite part and I always use the helpful tips. 4 stars b/c it did need tweaking, but very good if you use others suggestions.
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63 users found this review helpful

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