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

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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

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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48 users found this review helpful

Spinach and Strawberry Salad

Reviewed: May 17, 2003
I already loved spinach salad, but could not believe how much better it was witht he strawberries. This is great and a slightly lower fat recipe with the bacon left out.
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17 users found this review helpful

Wilted Spinach Salad

Reviewed: May 17, 2003
You can not go wrong with wilted spinach salad. I love it and make it every chance I get.
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19 users found this review helpful

Antipasto Pasta Salad

Reviewed: May 17, 2003
I love Antipasto Salad. We have it at least a couple times a month. I will add whatever I have in my fridge and will frequently throw in some left over chicken if I have it. I have learned what you put in your salad is not nearly as important as what you put on your salad. Make sure you use a good quality dressing or better yet, make your own.
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9 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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70 users found this review helpful

Mammaw's Waffles

Reviewed: May 12, 2006
I was nervous as I have never made waffles any way other than from a mix before, but these are really easy. I followed the recipe exactly. The only issue I had was my first batch ran over horribly. I may simply have a small waffle iron, once I decreased the batter to 1/4 cup they were perfect. I froze the leftovers and my daughter has eaten them for breakfast every morning this week.
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4 users found this review helpful

Red Potato Salad with Sour Cream and Chives

Reviewed: May 17, 2003
Really good. The fresh chives really add to the dish. Added more than called for though. I don't like mayonaisse based potato salad and this was perfect. I liked the creamy taste and the sour cream and yogurt match well together.
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64 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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24 users found this review helpful

Sweet Balsamic Marinade

Reviewed: May 11, 2003
Wonderful marinade. My husband remarked about how much he liked this and really wants me to make it again. i used with boneless, skinless chicken breasts. The meat marinaded about 4 hours and came out tender, juicy and with lots of flavor. I froze the remaining marinade with more chicken breasts for future use.
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11 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

Cajun Style Burgers

Reviewed: Jul. 18, 2003
Wow, talk about juicy burgers. These are great. I used Emeril's Essence so they were lot all that spicey. I will make again because they have a lot of flavor.
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8 users found this review helpful

Au Gratin Potatoes

Reviewed: Jul. 5, 2003
This recipe works with any type of creamed soup. I prefer Cream of Potato, but have also used celery, chicken and mushroom. The onions add a lot of flavor. I didn't care for the peppers, thought they were too over powering, but we aren't pepper fans at our house.
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6 users found this review helpful

Cream Puff Cake

Reviewed: Jun. 6, 2004
Talk about simple and easy. I followed other reviewers suggestions and made two 8x8 pans and baked for 20 minutes. I also used a dark chocolate frosting that I heated slightly in the microwave as the first layer. I think it really needed the extra. I used French vanilla pudding and Hershey's syrup to finish it off. The cake was a huge hit and tastes just like a cream puff. It was fun and easy and I will keep in mind for the next time I need a desert.
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7 users found this review helpful

Amy's Chocolate Chip Cookies

Reviewed: Apr. 26, 2006
What a great cookie recipe. Depending on the type of pudding you use, the possibilities are endless for your flavor combinations. I only had chocolate pudding so that is what I used. I also had about a 1/4 cup of peanut butter chips left over, so I threw those in with the 2 cups of chocolate chips. The only thing I was confused about was the 3.4 oz box of pudding. Maybe because I used fat free sugar free pudding the size was different, but I had both small (1.4 oz) and large (2.1 oz) boxes. So, to be safe I threw both in. In response to the reviewer that felt the cookies had a chemical taste maybe it had to do with the type of pudding they used. I was afraid of this since I used the fat free sugar free variety, but I detected no strange after taste. The cookies do not spread much and frankly my daughter and I had fun making them.
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20 users found this review helpful

Cake Mix Cookies III

Reviewed: May 27, 2006
I followed the recipe exactly and did not find these cookies oily at all. I did find the batter very crumbly and difficult to get on the cookie sheet. I was trying to use a scoop to do this and had to reform the cookies after scooping out of the bowl. Also, the cookies do not spread a lot. I don't have an issue with that, if you like thin crisp cookies you should be warned. I used a triple chocolate cake mix and Andes mint chips. After making both this recipe and Cake Mix Cookies I, my husband decided he liked this recipe better.
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11 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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300 users found this review helpful

Indonesian Pork Satay

Reviewed: Jan. 18, 2003
I have never had anything but raves about this recipe. I have made it several times now. I usually make a whole recipe and freeze half for later use. The meat has a strong peanutty taste. You can adjust the heat easily and I tend to make mine mild since it must be child friendly. I will usually serve over rice for a main dish with vegies. I have tried cooking it several ways. Outdoor grill stuck and the meat fell off the skewers. Indoor grill (George Forman) worked great if you are only doing a few. Oven works good for a large batch, but I have never had much luck broiling anything, so some were a little under done. The last time I stir-fried in a wok. This is the method I will use from now on. All the meat was cooked and none was dried out or under done.
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51 users found this review helpful

Lemon Parmesan Spaghetti

Reviewed: Apr. 27, 2003
This was so good and amazingly simple to make. The pasta has a strong lemony flavor and my family loved it. Even my 16 month old couldn't get enough. I am already wondering what I can add to make a full meal. I think next time I will try adding some broccoli, mushrooms and chicken breasts. This is one we will keep around for a long time.
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11 users 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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87 users found this review helpful

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