DISNEYLANDGODDESS Recipe Reviews (Pg. 1) - Allrecipes.com (1654999)

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DISNEYLANDGODDESS

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Robust Garlic Baked Chicken

Reviewed: Jan. 9, 2007
This is a great roast chicken recipe, but if you find stuffing it with butter too much trouble, I agree that it's not really any different than other roast chicken recipes. I used about 1/3 to 1/2 cup Smart Balance Buttery Spread and it was plenty for a 5 lb chicken. I followed the other reviewer who said to start cooking it at 500 degrees, but I forgot to turn the oven down and flip the bird after 20 minutes! So I ended up cooking it at 500 for about 50 minutes, then at 350 for 20 or so minutes. Luckily, I didn't ruin it: it still tasted great and was very juicy.
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1 user found this review helpful

Quick Chicken with Asparagus and Provolone

Reviewed: Dec. 6, 2006
This was good, but not spectacular. I used fresh asparagus, which I steamed in the microwave first because I like it really soft. My provolone didn't melt totally away as other reviewers noted -- but maybe that's because I used reduced fat cheese, or maybe because I only used 8 oz of chicken stock? I think this would be better if you pounded the chicken thin and baked it after browning.
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3 users found this review helpful

Oyster Sauce Chicken

Reviewed: Nov. 29, 2006
This was pretty good. I used four boneless skinless chicken breasts that I cut in half to make them cook faster. I cooked them 15 minutes without the sauce and 15 minutes with. If I make this again, I'll just cook them with the sauce the whole 30 minutes. I halved the amount of sauce, and used Splenda in it instead of sugar. The sauce was good, but could have been a lot more richer in flavor with more ingredients. But not bad for a really quick meal.
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Oatmeal Peanut Butter Cookies III

Reviewed: Nov. 12, 2006
These were delicious even with a lot of modification to make them healthier. I used natural peanut butter (Smart Balance), 3/4 cup Splenda and 1/4 cup brown sugar, 1/2 cup whole wheat flout and 1/4 cup all-purpose flour. I didn't make the filling. They came out very moist, chewy, and sweet. They were a little crumbly, but that was ok. They tasted great warm with sugar-free vanilla ice cream sandwiched in between!
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1 user found this review helpful

Pear Bread I

Reviewed: Oct. 22, 2006
Such a nice, moist, softly sweet bread. I used two cups whole wheat and 3/4 cup all-purpose flour. Next time I think I will use all whole wheat. I also used 1-1/2 cup Splenda in place of all the sugar, and 1/4 cup applesauce in place of the equivalent amount of oil. I used three Bartlet pears, still hard, that I chopped in the food processor. I baked it in four small loaf pans (but it would have fit in three) for about 35 minutes.
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6 users found this review helpful

Laura's Quick Slow Cooker Turkey Chili

Reviewed: Sep. 13, 2006
This was a good, traditional chili. That being said, I'm not a huge fan of traditional chili, so although this was perfectly fine, I would definitely doctor it up next time (add a pureed chipotle pepper, add some basil or oregano, etc). I will say that it definitely needs more liquid -- I added a whole can of chicken broth and was very glad I did -- chili was the perfect consistency with it after cooking all night, but would have been a dried out mess without it.
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Stir-Fry Spicy Green Beans

Reviewed: Sep. 2, 2006
This was a good, easy side dish that came out looking very pretty. I used low sodium soy sauce, and the result was still rather salty, but not overly so. Just enough. I decreased the amount of fish sauce to 2 tablespoons to be safe, and I didn't think it came out tasting like fish at all -- and I hate fish, so I'm very sensitive to fish taste. My husband, who loves fish, did think it tasted fishy, but he liked the dish. The only problem with it was that after simmering on medium for about 15 minutes the beans still weren't tender. Next time, I'll cover the pan while simmering so they'll steam more and get soft.
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6 users found this review helpful

Chicken Veronica

Reviewed: Aug. 21, 2006
Absolutely wonderful. I used prosciutto instead of pancetta because I read the recipe incorrectly, but it came out great. I agree that if you are eating this over a large amount of pasta, you need more sauce, but if you're just eating it with a single serving of pasta (ie, a normal person size serving instead of an insane restaurant size serving) you'll be fine. I recommend cutting up the sun-dried tomatoes -- mine were rather tough, though they did make it look very pretty. If you want to cut down on the fat content, don't saute the chicken, just poach or bake it, then cut it up. You won't miss out on any flavor because the sauce is so rich anyway.
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7 users found this review helpful

Middle Eastern Turkey Dogs

Reviewed: Aug. 21, 2006
Very easy and surprisingly authentic tasting. My husband told me that these taste as good as the kafta (beef sausages) he gets at our favorite Middle Eastern restaurant. We ate them two to a pita with tzatziki sauce. My only complaint was that they were a little dry -- I think I cooked them too long. Next time I will not let them brown so much in the pan or only bake them for four minutes.
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21 users found this review helpful

Chicken with Chipotle

Reviewed: Jul. 18, 2006
I too cheated on this. I used thin sliced boneless chicken breasts and sauteed them in a pan for a few minutes on each side. I omitted the milk from the sauce entirely and just added it directly to the pan with the chicken once they were cooked through, then let it all simmer together for about 10 minutes. Very fast and tasty too!
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Chuck's Favorite Mac and Cheese

Reviewed: Jun. 5, 2006
This was wonderful! I had about half a head of cauliflower that I needed to use up, so I cut it up, steamed it, and threw it in with some leftover penne pasta. To make the cheese mixture a little more creamy, I added about a half cup of jalapeno cheese dip (the kind you put on tortilla chips), then added a little cayenne pepper. It had just a little kick, but otherwise tasted like your typical rich, homemade mac and cheese. Very easy too!
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120 users found this review helpful

Almond Lemon Chicken

Reviewed: Mar. 5, 2006
This was good, but not amazing enough to warrant all the work, at least not for regular meals. By the way, you can replace cornstarch with xantham gum (lower in carbs, higher in fiber) but don't stir it into water. Just add it directly to the sauce very slowly, stiring it in immediately. Thickens just as well and is healthier.
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4 users found this review helpful

Amazing Italian Lemon Butter Chicken

Reviewed: Mar. 2, 2006
Delicious! I modified it somewhat to suit my husband's and my dietary restrictions. First, we omitted the pasta entirely, so I only made half the amount of sauce called for. I used Smart Balance in place of real butter in the sauce and it still tasted decadently wonderful and held together well. I couldn't particularly taste the lemon, though, so next time will add more of that. I also used turkey bacon in place of real bacon, and instead of coating the chicken in flour, I used grated parmesan cheese and oat bran. I cut the chicken before cooking it, placed it in a large bag with the coating, and shook it up to coat, then cooked it in two batches. I served this with peas, which tasted great mixed in. Next time, I will just cook the peas with it. And there will definitely be a next time, because despite how time consuming this recipe is it is delicious!
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Annie's Fruit Salsa and Cinnamon Chips

Reviewed: Dec. 18, 2005
This was wonderful and the women at the baby shower couldn't get enough of it! We omitted the raspberries and used all frozen strawberries instead. We used apricot jam. For less mess, we cut the tortillas into wedges and arranged them before spraying them. It didn't matter that one side of the chips were uncoated -- they were plenty sweet and crispy as is. Even the next day they were still pretty good. We used the leftover salsa as a topping on vanilla ice cream, which looked beautiful and tasted heavenly.
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Amazing Butternut Squash

Reviewed: Oct. 2, 2005
This is total fall comfort food. I've made it two times in as many weeks for my husband and I, and I'm now buying butternut squash every time I go to the grocery store. To make the squash easier to peel and cube, I put it in the microwave for a few minutes, turning what side is touching the plate (as that side gets soft quickly). Then I have to wait quite a while for it to cool down enough to peel it, but it's pretty fast work after that. The substitutions I made were Splenda for the brown sugar and croutons or bagel chips for the saltines. Agree with others who said to double topping. Only downside to this dish is the amount of work and time it is for such a small amount of food. I've found canned butternut squash puree at a fine foods store, and will try that next time to make it quicker.
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Clark's Quiche

Reviewed: May 19, 2005
Very good and easy to modify based on what you have on hand. The sour cream - spinach mixture is to die for. Adding some feta cheese to it makes it event better. I make this quiche often in various forms, and it always comes out well.
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Best Ever Sausage with Peppers, Onions, and Beer!

Reviewed: May 19, 2005
This is excellent! Not only does it taste great, but it's a very flexible recipe -- in fact, I've never made it with beer! I always use a 12oz package of Italian sausage (5 links), one yellow onion, and one or two bell peppers (whatever color I have on hand). It's great by itself or served as a kind of sauce over spaghetti squash or whatever carbilicious filler you choose.
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Banana Banana Bread

Reviewed: Feb. 24, 2005
I've made this as-is, and I've made it with a lot of modifications, and it's great either way. Last time I made it I used Splenda with about a tablespoon of blackstrap molasses in place of the brown sugar. I also added a teaspoon of cinnamon and a dash of nutmeg. I used all whole wheat pastry flour, but reduced it by about a half cup. It was still wonderfully moist and delicious!
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No Bake Peanut Butter Bars

Reviewed: Dec. 28, 2004
This one got rave reviews from everyone! I used about 2-1/2 cups cereal per other reviews, but it would work fine with 3. The key is to make sure they are very well chilled and solid when you cut them. Since I used natural peanut butter, I added an extra 1/4 cup or so of sugar, and it came out perfectly. I also increased the amount of chocolate chips for the top per other reviews.
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Oatmeal Peanut Butter Cookies

Reviewed: Dec. 2, 2004
Very good -- basically a peanut butter cookie with more texture. I subbed Splenda for the white sugar, and since I was using all natural peanut butter, I increased the Splenda a bit. I also used whole wheat pastry flour and decreased it to 1-1/4 cup, but next time will use only 1 cup, since my cookies came out more cakey than I like. I didn't increase the amount of oats. I also added 1/2 tsp vanilla and 1/2 tsp cinnamon. Next time I'll use a full tsp, because cinnamon is delicious with peanut butter (I once bought cinnamon raisin peanut butter, and it was to die for!).
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Displaying results 1-20 (of 46) reviews
 
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