Navy_Mommy Recipe Reviews (Pg. 1) - Allrecipes.com (1656347)

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Beer Bread II

Reviewed: Jan. 27, 2003
I love beer bread and make it all the time. However this is the first time I have added the cheese and chilies. They were great and added a little extra kick. Next time I think I will add a little extra cheese though. I didn't think there was enough. Oh, and a warning - The type of beer you use really makes a difference. I have used a lot of types. Corona does not work well. This is what I used this time and it really had no flavor. Hard cider is my favorite, it gives your bread a slight fruity taste.
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49 users found this review helpful

Garlic Chicken

Reviewed: Jan. 18, 2003
This recipe was super easy. The chicken has a very nice garlic smell while cooking. The taste is mild and not over powering. If you are looking for a strong garlic taste this is not it. However, since I was cooking for a one year old and a picky husband the taste was perfect. The recipe is super fast, taking only a few minutes to warm the oil and roll the chicken in the coating. The only thing I did wrong was using chicken breast tenders rather than chicken breasts. I don't recommend this. You have to decrease the cooking time to prevent the chicken from drying out and the coating does not get crispy. The chicken was just starting to get crispy when I had to remove it from the oven. I think it would have been even better if I had been able to cook it at least another 15 minutes. I will make it again using whole chicken breasts in the future.
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299 users found this review helpful

St. Louis Toasted Ravioli

Reviewed: Apr. 17, 2006
These are so great. I like to use meat ravioli from the refriderated section. I have also baked them in an attempt to make them healthier. They turn out okay if you bake on a rack. Bread them per the recipe then spray lightly with cooking spray. I cook in the oven for about 30 minutes at 350 or until they are toasty.
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71 users found this review helpful

German Potato Salad

Reviewed: Feb. 3, 2003
I fell in love with German Potato Salad when I was in high school and dated a guy who's mom was German. My mom and I now use this recipe. This is really more of a side dish than a salad. The vinegar gives it a nice tangy flavor. We add white, yellow or red onion rather than green. Just don't have green on hand usually. The onions and bacon give the salad a crispy texture. I much prefer this to American potato salad with the mayo.
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126 users found this review helpful

Spinach and Mushroom Salad

Reviewed: Feb. 3, 2003
I love this recipe. I had spinach salad at a restaurant in one of the local casinos and couldn't get enough. This recipe was every bit as good and so easy to make. You may need to adjust the sugar to taste. I also added some sugared pecans. Eat while hot for the best taste. Next time I think I will try it with Balsamic vinegar.
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29 users found this review helpful

Chocolate Banana Bread

Reviewed: Oct. 18, 2003
This recipe was huge hit at out house. I cut the recipe in half and made 1 1/2 dozen muffins. I simply baked at the same temp for 18 minutes. They came out perfect. Moist and fluffy with a great chocolate taste. I will make again.
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15 users found this review helpful

Chicken Marsala

Reviewed: Feb. 3, 2003
I love chicken Marsala and oddly enough, so does my picky husband, although he will pick out the mushrooms. Just more for me. I added extra mushrooms like everyone suggested and really think they are the best part of the meal. I didn't add any corn starch to thicken, just boiled it down. I also didn't have any sherry and only used Marsala. It tasted great. I will make again for sure.
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10 users found this review helpful

Vintage Lemonade

Reviewed: May 12, 2006
Every bit as good as you get at the fair. I made exactly as directed with my 4 yo and we had so much fun doing it. My lemons were a little small though, so I used six.
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1 user found this review helpful

Onion Bread II

Reviewed: Apr. 14, 2006
Yum! My family loved this bread. It is slightly sweet with a little tange to it, but does not have an over powering onion flavor. My only complaint would be my onions on top burned. This bread was good with butter right out of the oven, cubed for cheese fondue and the remaining was eaten reheated with red beans and rice. This is also one of the easiest yeast breads I have ever made. Even though it is a yeast bread it has the consistency of a quick bread, strange but it works well.
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2 users found this review helpful

Honey Roasted Red Potatoes

Reviewed: Feb. 9, 2003
This recipe was a huge hit at our house. My husband who doesn't even like red potatoes asked me to make them again some time. The potatoes come out really sweet. They just needed a little salt and pepper at the table to adjust the taste. I followed the recipe exactly and they turned out great. I didn't have any trouble with them not being done and left them in fairly good size chunks. Next time I will take other reviewer's suggestion of placing under the broiler the last few minutes to make the skin crisper.
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47 users found this review helpful

Antipasto Platter

Reviewed: Feb. 12, 2003
I love to make Antipasto platters. They are expensive though. I didn't place everything that Wendy listed on mine, there was just no way I have a platter that big. I agree with other reviewers that you shouldn't later the meat and cheese. I will tailor my platter to the crowd I am serving too. Some times it is just meat and cheese. I agree to leave the dressing off the lettuce. I do however drizzle my veggies and meat with a mixture of olive oil and oregano to add a little extra flavor since I usually don't serve dip with the platter. I don't recommend putting the oil on the cheese though or it will get soggy.
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90 users found this review helpful

Easy Slow Cooker French Dip

Reviewed: Sep. 24, 2006
This was wonderful and I know I will be making it again. The sauce for dipping is perfect with just a hint of the beer that isn't overpowering. The only thing I will change next time is to add onions.
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16 users found this review helpful

Wisconsin Bratwurst

Reviewed: Feb. 13, 2003
These are great. I love Bratwurst, but always burn mine making sure they are completely cooked on the gril. This way all you are doing is browning them as they are pre-cooked. The extra flavor is great too.
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28 users found this review helpful

Loaded Potato Soup I

Reviewed: Oct. 24, 2006
Baked potato soup is a favorite at our house. It is always the first soup I make of the year. I try to use left over baked potatoes to save some time. I also like to mash some of the potatoes and leave some chunked to get a better consistency.
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33 users found this review helpful

Boiled Chicken

Reviewed: Apr. 17, 2006
I follow many of the suggestions other reviewers have. I remove the skin to cut back on some of the fat. I also like a lot of garlic in my chicken. I will have to try letting the chicken cool in the pot, I usually remove to cool. Finally, save the liquid as it does make great stock.
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12 users found this review helpful

Famous Butter Chicken

Reviewed: Feb. 15, 2003
Oh my gosh, this is the best. I did decrease the baking time to about 30 minutes. But my chicken came out perfect, tender, juicy and with so much flavor. The chicken has a rich buttery taste and the crackers make a really crispy crust. My eight year old neice how is a notoriously picky eater even loved it. It is a little rich, so I probably won't make it often. I will keep it in mind for those days I want something fast however.
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63 users found this review helpful

Teriyaki Marinade II

Reviewed: Apr. 14, 2006
Excellent. We used this marinade on chicken breasts. They were in the marinade for about 4 hours and came out moist and full of flavor. I followed the recipe exactly and made no changes. It was perfect.
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1 user found this review helpful

Lumpia (Shanghai version)

Reviewed: Jan. 23, 2003
I love lumpia, but can't find it where I live now. So finding this recipe was great. I used all beef because I forgot to buy the pork, but it was still good. The extra salt is not needed at all. I cooked some when fresh and froze the rest. They work great when fried after being frozen. Just put in hot oil without thawing. Next time I may try adding some veggies to the mix for some variety. These are a lot of work but so worth the time and effort.
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82 users found this review helpful

Honey Garlic Vinaigrette

Reviewed: May 17, 2003
My mom thought I was nuts when I started raving about this dressing. Then I made some to put on a tortellin and spinach salad (also from this site). She was in love. The dressing is super easy and I always have the ingredients on hand. You do have to let it sit for at least 45 minutes though, I shook it frequently during that time. It helps the honey to disolve.
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69 users found this review helpful

Hash Brown Casserole I

Reviewed: Jan. 26, 2003
I love this recipe. Have been making it for years with just a few changes. First, I leave the butter out. I always found there to be enough fat in the cheese. Plus, I use cream of chicken soup rather than cream of celery and don't add the hot sauce. I agree with a previous reviewer and only add the cracker crumbs the last 5-10 minutes of cooking. I have never had anything but rave reviews for this casserole and I even will eat left overs by themself for lunch the next day. A must for any BBQ!
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133 users found this review helpful

Displaying results 1-20 (of 630) reviews
 
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