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Chicken Chipulos

Reviewed: Sep. 24, 2008
Took advice of other users and added 1/2 pkg taco mix, red pepper powder and 1/4 tsp cumin. Also sauteed 1/2 chopped onion and 2 cloves of minced garlic. Instead of 2 cans of soup Iused only one can of cream of chicken/mushroom (Campbells). Used 3 flour tortillas and only made 2 layers. Also used Fritos in the middle and some on top layer as my DH loves them. Broiled the last 2 minutes or so to crisp the cheeses (Swiss and cheddar)to our taste
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4 users found this review helpful

Chicken Enchiladas II

Reviewed: Nov. 7, 2006
Had lot of hope for this one, but as a few reviewers said, it was so very bland. There were many excellent suggestions from other reviewers but I fear this one was terminal. My own recipe is still by far one of the best (I take bribes...)
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0 users found this review helpful

Leftover Chicken Croquettes

Reviewed: Sep. 15, 2006
After reading others' reviews, we added 2 Tbsp diced green onion, 2 tsp diced green chiles, 1/4 tsp ground red pepper, 1/4 tsp oregano, 1/4 tsp basil, and 1/4 cup Parmesan/Romano cheese; then sauteed 2 cloves crushed garlic with the red onion & deglazed the pan with white wine; added 1/4 tsp cajun seasoning, 1 Tbsp white wine worchestershire, and 1 tsp habanero sauce; used 1/4 cup egg substitute per egg; and sprinkled sesame seeds on top before frying in 1/2 and 1/2 olive oil and margarine. The patties were kept warm in a 200 degree oven till all were done. They were served over pasta with roasted chicken/hunter gravy over the top. We cut the recipe to 4 servings and it still made 10 patties--Plenty for lunch tomorrow! Parmesan cheese and sour creme were offered at the table. Next time we'll add even more habanero or other hot sauce or seasoning.
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3 users found this review helpful

Pork Chops with Scalloped Potatoes

Reviewed: Nov. 9, 2005
We used beef broth instead of the bullion, and added 1/8 cup white wine, 1/8 tsp each minced garlic, oregano and ground red pepper. After about 55 minutes in oven,we topped it with 1/4 cup French fried onions and 1/4 cup shredded cheddar cheese. It was broiled till cheese was crispy to our tate, about 5 minutes. I forgot to thicken the juices as it was getting late but I'll do that on my next attempt! This was good!
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22 users found this review helpful

Herb Rubbed Sirloin Tip Roast

Reviewed: Aug. 3, 2005
Thank you Joel for your submission. We tried this recipe, added more onion and garlic as we prefer, even added a dash of Worcestershire as was suggested by another recipe tester. Perhaps we may try this recipe using fresh herbs as was suggested, but I doubt if we will try this recipe agaain.
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0 users found this review helpful

Beef Tips and Noodles

Reviewed: Aug. 1, 2005
Having read many other reviews on this recipe, I added less onion soup mix, no added salt, and added red wine and more water to thin the gravy. I had to add sour cream to the finished dish to try and cut the saltiness. The flavour was uncomplicated and bland, except for the salt. It was OK, but I'll not use this recipe again.
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2 users found this review helpful

Grilled Chicken with Herbs

Reviewed: Jun. 29, 2005
Loved the idea of a chicken herb recipe. We love a lot of flavor. Had to add toooo much to make it palatable though. Will definitely NOT make this again
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5 users found this review helpful

Honey Mustard Chicken

Reviewed: Jun. 28, 2005
This was a very good recipe, but I added 1/4 tsp each powdered red pepper, crushed red pepper, and cayenne pepper. It really helped to balance the sweetness. I also added 2 Tbsp of Sake. I marinated it for 1-1/2 hours, then baked it for 45 minutes. Then I tossed it on the BBQ for 10 minutes to carmelize the sugars. That made all the difference! My husband especially enjoyed it!
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2 users found this review helpful

Boudreaux's Zydeco Stomp Gumbo

Reviewed: Mar. 6, 2005
As per the invaluable opinions on this recipe I read, I did cut the broth down, used 1 1/2 lbs chicken, 1 lb each Andouille and shrimp, used broth I made from the chicken cooking liquid (add a carrot, celery, onion and bay leaf), and added okra. Used Gumbo File' that took me 3 markets to find, my husband thinks that this was all the recipe needed (It should be stirred with a little cold water first, like corn starch). This was a great recipe, I loved it more than that served by our Cajun local restaurant, Bon Temps!!!!
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1 user found this review helpful

Chicken and Sausage with Bowties

Reviewed: Mar. 3, 2005
Definitely a keeper! Didn't have bowties, used curly pasta. Husband suggested combination of sausages we had on hand so we used chicken-apple, Andouille, and bulk hot Italian. Doubled the garlic, can't wait to make it again!
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6 users found this review helpful

Stuffed Pork Chops I

Reviewed: Feb. 19, 2005
I appreciate reading all the previous comments. I did season the pork before browning with garlic and black pepper. I also preheated the chicken/mushroom soup with sour cream and sherry in the hot fry pan. Fortunately I had some holiday stuffing (the ONLY kind we like, I always make extra) in a FoodSaver in the freezer, so no stuffing prep! (I'm accepting bribes for THAT recipe LOL!) I had 2 small boneless pork tritips that I flattened and simply made a sandwich with the stuffing in the middle. Baked covered 25 minutes, uncovered 10 minutes and turned to broil for a couple more. I heated some of the soup mix separately so as not to drown (and sog) the stuffing, mixing it back in the casserole dish and stirring before serving. Next time my DH wants to add stuffing on top too (He does LOVE my stuffing!) This is a keeper, thanks Tina!
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1 user found this review helpful

Garlic-Lemon Double Stuffed Chicken

Reviewed: Jul. 25, 2004
I am glad to have found this recipe, it was great! I made just two half breasts with this recipe, adjusting ingredients accordingly. I used garlic pam-type spray instead of oil. I only used about 1 1/2 - 2 tsp cream cheese per breast half, it was plenty rich enough in flavor. I also added a little pepper, some SpiceHunter Garlic Pepper Blend, and just a little seasoning salt to the inside of the chicken. I cut down on the butter and increased the garlic to drizzle on the top. I appreciate the tip from another reader about the French Fried onions, I'll try that next time. Our opinion is: More garlic - more lemon juice. Maybe try Meyer lemon juice for a little different flavor some time. GREAT recipe, we THANK you!
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1 user found this review helpful

Mom's Carne Guisada

Reviewed: May 19, 2004
My wife and I love good food, and spicy is great. This recipe needed so much tweaking it may as well have been started from scratch. First, we seasoned the meat and dredged the pieces in Bisquick. Then we browned them in the fry pan. We added beef broth instead of water, lime juice, spicy taco seasoning, red wine, roasted garlic juice and plenty of it, more onions, red pepper flakes, and also had to simmer this tough cut of beef 2 hours. THEN we mixed in some Doritos Rancheros corn chips with hot cooked elbow macaroni, stirred it together with the meat mixture, and sprinkled some extra sharp chedar cheese on top. We threw it in the broiler for 3-5 minutes till the cheese was browning, and it was very good. FAR too much 'tweaking' to give this recipe more than the minimum "One Star"
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8 users found this review helpful

Famous Butter Chicken

Reviewed: May 16, 2003
The chicken was definitely moist, since it had the breading. I read many of the other reviews and used the Garlic and Butter Ritz, plus I added more seasonings, but the flavor was still just not there. Also the breading was soggy, even when I cut down on the butter. I have far better recipes that come out perfectly to bother with this one again. Perhaps I should submit them here.... The Ritz by themselves are great!
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0 users found this review helpful

Baked Pork Chops I

Reviewed: Feb. 8, 2002
Excellent dish, but I use Cream of Chicken Mushroom soup, and I double the amount! No knife needed to eat this, it's so tender! My husband's favorite pork recipe!
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