Navy_Mommy Recipe Reviews (Pg. 8) - Allrecipes.com (1656347)

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Hot Artichoke and Spinach Dip II

Reviewed: Feb. 7, 2006
I made this for a Superbowl party over the weekend and it received rave reviews. I even lightened it up by using low fat cream cheese and light Miracle Whip. I added two cloves of garlic rather than 1 and left out the garlic salt. The only thing I would do differently would be to mix the mozzarella in next time rather than leave it on top. As the cheese cools it makes it more difficult to dip. I served with bagel chips.
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2 users found this review helpful

Easy Pizza Sauce III

Reviewed: Feb. 7, 2006
This is a great easy pizza sauce recipe. I used 3 tablespoons of fresh chopped oregano and 2 teaspoons of chopped garlic. I then let sit overnight.
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1 user found this review helpful

Pot Roast in Beer

Reviewed: Feb. 7, 2006
I found this an easy and tasty roast recipe. I made in the crockpot and my roast was flavorful and tender. I would recommend adding mushrooms and potatoes to the roast, but really made no other changes. I used a light beer and Healthy Request Cream of Mushroom soup. Other than needing a little salt I did not find the gravy lacking at all. I served with mashed potatoes, biscuits and salad for an easy weeknight meal.
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2 users found this review helpful

Pork Tenderloin Marinade

Reviewed: Feb. 1, 2006
A good basic marinade, even if it is a little salty (I even used lite soy sauce). I didn't make any changes and let the meat marinade overnight. I grilled on a George Forman grill for 15 minutes before slicing thin. I served with Smashed Potato and Broccoli Casserole, also from this site, salad and bread. It was a wondeful meal and very easy.
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27 users found this review helpful

Smashed Potato-and-Broccoli Casserole

Reviewed: Feb. 1, 2006
For once I am really glad I didn't read the reviews before I tried a dish. We loved this. Ours was not soupy or bland, in fact it puffed up nicely when I baked it in a large round dish. I used regular sour cream, but the ricotta and cheese on top were low fat. I did have a little less than a full cup of water to add back in due to a little accident, but that was the only change I made. I also wasn't sure if the recipe should use fresh or frozen broccoli so I used fresh. Perhaps those with soupy textures used frozen, I am not sure. When I make this again the only thing I will change is to either leave the onions out or saute them prior to adding in. I did not care for the crunchy onions. Even my four year old daughter that refuses to eat broccoli in any form ate her potatoes tonight.
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2 users found this review helpful

Blueberry Cream Muffins

Reviewed: Jan. 29, 2006
These are good muffins, but I am not sure the addition of the extra fat from the sour cream is worth it. I didn't find them anything spectacular and didn't justify the fat content. I halved the recipe and still easily got 12 muffins. I had trouble getting my muffins to brown on top and had to leave them in for an extra five minutes. I didn't make any laterations but will take other reviewers suggestions of using yogurt and apple sauce in the future to help cut the fat. The muffins were moist and I didn't have the heavy issue other reviewers complained of.
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1 user found this review helpful

Hot Cocoa Mix in a Jar

Reviewed: Jan. 28, 2006
This makes a huge amount of mix. I gave it away in mason jars as Christmas gifts this year. I followed the recipe exactly only to add some finely ground toffee bits to give a little extra hint of sweetness to the mix. If you are need of a gift for a lot of people this is a perfect idea. Just place in a pretty tin with instructions and you are set.
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5 users found this review helpful

Mocha au Lait Mix

Reviewed: Jan. 28, 2006
I didn't drink any of this, but made it as a gift for a few friends for Christmas. The mix received rave reviews from them and was a huge hit. The only change I made was the grind the mix in a coffee mill set on fine setting to help it dissolve better.
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4 users found this review helpful

Tomato Focaccia Bread

Reviewed: Jan. 28, 2006
I was disappointed by this recipe. I had hoped it would be much better than it was. I however do think I will try it again as it has the potential to be great with a little work. First, 1 tablespoon of sea salt on the top is WAY too much. I would cut this dramatically. Second, I purchased a new non-stick cookie sheet to make this. I feat part of the problem may have been my pan as everything I have cooked on it to date has come out overdone or burnt on the bottom. The final issue I had was the bread itself was dry. I think part of this may have been due to the cookie sheet. The top of the bread, after you knocked most of the salt off did have good flavor though. I will make this again as I have tomatoes left over I need to use. I am hoping once I make a second attempt I can work the kinks out.
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14 users found this review helpful

Chicago-Style Pan Pizza

Reviewed: Jan. 28, 2006
I am looking for a good deep dish pizza recipe but was very disappointed with this one. It was bread with pizza toppings covering it. I had difficulty getting the bread to cook completely and found it gummy and unappealing. I can see how it would be a great advantage over dough made from yeast, but if you really want great pizza you need to take the time to make your own dough.
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159 users found this review helpful

Pizza Dough

Reviewed: Jan. 28, 2006
A basic pizza recipe I wouldn't recommend this recipe for the simple face there are no cooking instructions. I ended up using closer to 4 cups of flour rather than the 3 stated and still found the dough a little sticky. I made three 12 inch pizzas from the dough (we prefer thin crust). The first for the kids was a plain cheese baked on a pizza pan. The crust was fine, nothing special, a little chewy but did not crisp well on the bottom. I baked for 15 minutes in a 450 degree oven. The second was baked on a pizza stone with pesto, spinach, mushrooms, sun dried tomatoes, carmalized onions and feta. I preheated the stone for an hour at 450, then baked the pizza for 10 minutes. This crust was much better, very crispy and with good texture. The third pizza I rolled and froze based on the direction listed with the recipe. I will have to see how it works once I have cooked it. For those looking for a pizza crust with a strong flavor, this is not the recipe for you. If you make this recipe I would suggest you have a strong set of toppings that you would not want a strong tasting crust to compete with.
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4 users found this review helpful

Chai Tea Mix

Reviewed: Jan. 16, 2006
I made this recipe to give as a gift. I purchased a coffee grinder with multiple settings to grind the mix before giving. I used the fine setting and it worked wonderfully. There was som residue in the cut, however I didn't think it was much more than I had from my store bought mix. Today I received a request for the recipe, so now I am sure it was a huge hit.
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2 users found this review helpful

Grilled Pineapple Slices

Reviewed: Oct. 2, 2005
Wow! I do not like pineapple and loved this. My cousin just showed me how to make it and I can't wait to do it again. We ate it will vanilla ice cream as desert and it was a huge hit.
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12 users found this review helpful

Honey Glazed Pork Tenderloin

Reviewed: Sep. 5, 2004
I tried this recipe because I did not have time to marinade the pork before grilling like I usually do. I had hoped this would turn out well, what I evened up with was over cooked boiled meat. I do think the marinade has potental as a marinade though and I may try that.
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15 users found this review helpful

Teriyaki Marinade with Ginger and Garlic

Reviewed: Sep. 5, 2004
Very nice teriyaki recipe. The only thing I would change next time would be to decrease the amount of ginger. I did not have red-wine vinegar and used regular white vinegar.
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29 users found this review helpful

Lettuce with Hot Bacon Dressing

Reviewed: Sep. 5, 2004
Very good hot bacon dressing. I used on top of baby spinach. I also halved the recipe for three people. It turned out perfect.
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45 users found this review helpful

Mediterranean Black Olive Bread

Reviewed: Aug. 24, 2004
I have had Olive bread several times at restuarants and I love it. I was nervous to try making it though afraid it would be difficult. It is very simply. I didn't really change anything on the recipe other than completing the initial step with a mixer. If you do this, I would recommend leaving the olives in very large pieces. Mine were in tiny bits by the time I baked the bread. I used Kalmata olives as that is what I have always had before, but I think I will try making with other types as Kalamata's are very expensive and difficult to find where I live.
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26 users found this review helpful

Better Than Sex Cake II

Reviewed: Aug. 24, 2004
I had heard several references to Better than Sex Cake. I figured I should try it. I am not sure what all the raves were about. Don't get me wrong, it was good, but I probably won't bother to make it again. The caramel topping does keep the cake from drying out, but other than that, it is just a chocolate cake.
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7 users found this review helpful

Mini Meatloaves

Reviewed: Aug. 7, 2004
Very tasty. I added some chopped sauted onions for extra flavor and used fresh bread crumbs because I didn't have oats. I left the milk also. I did make 8 loavess, but I used 1 1/2 pounds of meat. I don't know that 1 pound would have been enough meat for 8 loaves otherwise. I felt they were the perfect size and ate one. My brother was here for dinner and ate 4 though, but he is a big guy and had just come from work.
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80 users found this review helpful

French Toast Waffles

Reviewed: Aug. 7, 2004
These are good, nice flavor and easy to make. I nice change from regular waffles.
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3 users found this review helpful

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