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

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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

Cream of Broccoli Soup V

Reviewed: Oct. 6, 2004
The main problem with this recipe is it doesn't tell you what to do with the broccoli! You cook it at the beginning, then it's never mentioned again in the directions. So I had to improvise. I used about 4 cups frozen broccoli florets and cooked them in the microwave. I then put about half in the food processor and minced them. I then dumped all the broccoli (florets and minced) in the pot at the end right before adding the cheese. Who knows if this is what the recipe writer intended, but my husband and I enjoyed it! It would probably also be good if you just pureed all the stuff together, though I liked the full florets. The only change I would make is to omit the celery. It doesn't add anything, and its flavor sticks out too much among all the other mellow blended flavors of the soup.
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90 users found this review helpful

Cocktail Wieners II

Reviewed: Oct. 12, 2004
Tasted great. Only suggestion I have is to halve the sauce. I used a 56 ounce package of Smokies, so I thought I would need roughly 25 ounces each of the cocktail sauce and the grape jelly. Turns out a 12 ounce jar of cocktail sauce and a 15 ounce jar of grape jelly made more than enough for all those sausages.
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77 users found this review helpful

Peanut Butter Cocoa No-Bake Cookies

Reviewed: Sep. 8, 2003
Very good. Held together well. If you use natural peanut butter, make sure to add a bit more sugar since there is none in the peanut butter itself.
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28 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

Stuffed French Toast I

Reviewed: Feb. 5, 2004
I adapted this to a moderately low-carb recipe with good results. I used Nature's Own wheat and fiber bread and just spread the cream cheese on one slice, sandwiching it between another. It held together just fine. When it was done, I served it with tons of butter and a little sugar-free syrup. Probably sounds gross to those of you not doing low-carb, but I really found it delicious! The french toast tasted like regular french toast, and the warm, melted cream cheese made it wonderful! Also very easy to make.
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19 users found this review helpful

Peanut Butter Ice Cream Pie I

Reviewed: Jun. 9, 2004
Delicious (as long as you like peanut butter)! I used smooth peanut butter instead of crunchy. I also used no sugar added ice cream and Splenda instead of sugar. Because I used natural peanut butter, I added a little bit of Splenda to the ice cream/peanut butter mixture as well. Fantastic. Can't wait to try it with chocolate ice cream!
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17 users found this review helpful

Zucchini Cheese Garlic Appetizer

Reviewed: Dec. 8, 2003
Great side dish, very easy. It reminded me of a mixture between quiche and stuffing (not a biscuit like the description says) but this was fine. I cooked it for a little over 30 minutes and thought it was still underdone when I cut into it, but you need to let it cool considerably to set up. Once it had cooled more, it was fine, and ended up very moist. Might try adding more cheese to the top a few minutes before it's finished cooking since the husband and I love cheese so much, but other than that it was great as-is!
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15 users found this review helpful

Italian Cookies II

Reviewed: Jun. 10, 2003
This is the perfect recipe to use up extra ricotta. The cookies are so moist and light. I ran out of vanilla before making the frosting, so I added about a teaspoon of lemon extract to cut the sweetness a little bit -- came out great. One note -- I ended up with about 5 dozen cookies, not 3 dozen, and I was making them even larger than the recipe called for! Also had a lot of extra frosting, so I would cut that down a bit (unless you like them smothered!).
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15 users found this review helpful

Pumpkin Cream Cheese Dessert

Reviewed: Dec. 5, 2003
Excellent pumpkin pie flavor and creamy texture, plus it was super easy! I replaced half the sugar with Splenda and it came out great. Also added a dash of nutmeg and ground cloves to the pumpkin mixture, as well as some cinnamon to the crust. I'm also going to try making the crust with crushed gingersnaps next time, just as a spicier alternative. It didn't seem like I could taste the cream cheese layer, but maybe it's just one of those things that you can't taste until it's gone. Looked very pretty with the layers though, and held together well.
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14 users found this review helpful

Easy Roasted Peppers

Reviewed: Aug. 10, 2004
Great. Served on top of the Tequila Lime Chicken recipe from this site for something a little different. Make sure you let them get blackened all over or you will not be able to peel off the skins.
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12 users found this review helpful

Broccoli-Cauliflower Salad

Reviewed: Jul. 19, 2004
This makes a great summer meal when you're tired of sandwiches and lettuce-based salads. I doubled the brocolli, cauliflower, and cheese, plus used a full 12 ounce package of bacon, and 6 eggs. I kept the dressing amount the same, however, since many reviews said it made too much. Also used 1/4 Splenda instead of 1/2 sugar, and plain white vinegar since that's all I had. Dressing came out perfectly and had just the right amount. I just mixed everything together instead of layering since I didn't care about presenation, but it still looked very pretty and yummy. Delicious low-carb meal! My husband, who is a hamburger guy, calls this "broccoli crack" and says it is his third favorite thing to eat, ever!
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11 users found this review helpful

Spicy Squash Casserole

Reviewed: Jul. 30, 2003
This was easy to make and very good. My husband loved it! It could use a tad more flavor, but seasoning with a little salt and pepper will do the trick (and maybe garlic powder?). This is also a great Atkins/low-carb recipe -- the only thing I had to omit was the crackers from the top, which I replaced with more cheddar cheese! A welcome change from your ordinary meat and noodles casserole.
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10 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

Mrs. Fields Cookie Recipe II

Reviewed: Aug. 20, 2004
This is what I want when I want a chocolate chip cookie. Perfect. Very pretty too -- stayed nice and fat, instead of spreading and flattening. The oats give it a great chewiness. I measured the ground oats and they came out to 3-3/4 cups, so next time I will just use oat flour in that amount instead of grinding my own oats. I replaced half the white sugar with Splenda, but bet I can get away with replacing all of it (since it will still have brown sugar in there too). Lasted almost a week, and were nice and soft the whole time.
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7 users 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

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

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 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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4 users 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

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