passion8chef Recipe Reviews (Pg. 1) - Allrecipes.com (16615606)

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Sweet Potato Pie I

Reviewed: Nov. 27, 2014
I made this for my Thanksgiving meal. I doubled the spices and accidentally omitted the vanilla extract & orange zest. It still turned out fine. It was a bit sweet but the Hubby says leave it as is. I used 3 medium sized sweet potatoes (about 1 pound) and i had a little bit of filling left over so I baked it in a small ramekin and used it as a "taste tester."
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Overnight Coffee Cake

Reviewed: Nov. 16, 2014
I made this recipe for Sunday breakfast. I made it before and the topping was a bit "gritty." This time around I substituted a basic "crumb topping" of 1/4 cup baking mix (like Bisquick), 1/4 cup brown sugar, 1/2 teaspoon cinnamon, 1 Tablespoon of cold butter and a handful of chopped pecans. Delicious!
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Sweet Restaurant Slaw

Reviewed: Aug. 6, 2014
I must agree with others that the dressing was a bit too sweet. I used an olive oil based mayonnaise with black pepper in place of the "creamy salad dressing." I think next time I will reduce the sugar and half the dressing or double the cabbage.
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1 user found this review helpful

Tex-Mex Chicken Casserole

Reviewed: Apr. 15, 2014
I thought this recipe was a good baseline recipe. I did however make some modification based on what I had on hand. I used plain tortilla chips in place of the Doritos, added chopped sweet bell peppers to the onion step and substituted taco seasoning for the chili powder and ground cumin. I also used leftover Rotisserie chicken. I layered crushed chips, chicken/soup mixture, shredded cheese twice ending with shredded cheese on top. It tasted even better for leftovers the next day!
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Slow-Cooker Pepper Steak

Reviewed: Feb. 11, 2013
This recipe is very similar to the one my mother used to make. I think hers called for fresh Roma tomatoes vs the stewed ones. I doubled the water, bouillon, cornstarch, soy sauce & sugar but not the salt or tomatoes and it turned out fine. I also added half of the bell pepper in the beginning and the other half during the last hour. This made just the right amount of sauce to serve over brown rice. Definitely a keeper!
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4 users found this review helpful

Kiki's Borracho (Drunken) Beans

Reviewed: Aug. 21, 2012
I needed a crockpot full of beans for a last minute family gathering so I made the following modifications which turned out excellent. I look forward to trying the recipe as is and anticipate a similarly wonderful result! I used a 6-lb can of pinto beans, drained and rinsed (this about filled my crockpot). I added one can condensed chicken broth plus 1 can water in place of the 2 quarts chicken stock and half of a 24-oz Dos Equis beer. I added the remaining ingredients as listed and let the whole thing cook on low for about 5 hours. I pureed about 2 cups of the beans in the blender and added them back to the crockpot to thicken the mixture. They were excellent served over brown rice or with cornbread. Nobody missed the meat!
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11 users found this review helpful

Omelet in a Mug

Reviewed: Aug. 21, 2012
I love this recipe for a quick, protein-packed breakfast. I used two whole eggs vs egg whites and added a fresh sliced mushroom and 2 teaspoons milk as others had recommended for a fluffier omelet. It has turned out great every time I've made it and it is easily modified to suit your taste!
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29 users found this review helpful

Lentils and Rice with Fried Onions (Mujadarrah)

Reviewed: Apr. 21, 2011
I have no idea how to pronounce the name of this dish, but I do know it is delicious! Next time wil use 1 1/2 to 2 onions or reduce the olive oil by a tablespoon or two. I barely had enough to serve on top of the yogurt. For those who like specific measurements, I used 2 cups of water with 1 tsp salt with the lentils. when I added the rice, I also added 2 more cups of hot water, 1/2 tsp curry powder, 1/2 tsp salt and 1/4 tsp cayenne pepper. It turned out great. the rice was cooked and the lentils weren't mush. The yogurt and onions on top added just the right touch.
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19 users found this review helpful

Good for You Greek Salad

Reviewed: Apr. 21, 2011
This salad turned out great. I halved everything using 2 roma tomatoes, 1/2 large cucumber, thinly sliced, 1/2 small purple onion, 1 1/2 T. olive oil, 2 tsp. lemon juice, 1/2 t. salt, 1/4 tsp black pepper, a pinch of organo, about 1/2 cup feta cheese and 6 olives, quartered. I whisked together the olive oil, lemon juice, salt & pepper and tossed the cut up veggies to coat. I refrigerated the salad for about 30 minutes while I prepared the rest of dinner. Just before serving I added a couple of cups of chopped romain lettuce. It made 4 "side dish" servings. Definitely a recipe to use over and over again.
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4 users found this review helpful

Ground Turkey Casserole

Reviewed: Apr. 6, 2011
I think this recipe would have been bland without additional seasoning added, so I followed the advice from other reviews and it turned out great. I added 1/2 chopped bell pepper and 1/2 chopped onion with the ground turkey. Then I added 1 t. each garlic salt and dried basil, 1/2 t. black pepper and 1/4 t. cayenne pepper, a 14.5-oz can diced tomatoes & green chilis (drained) and a couple handfuls of fresh spinach leaves with the tomato sauce. I mixed the ground turkey mixture with the cooked pasta and layered 1/2 of the pasta mix, 1/2 of the cream cheese mix, remaining pasta, remaining cream cheese then topped the whole thing with shredded cheese. Will definitely make this again. It's quick and easy and uses ingredients I usually have on hand.
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Enchilada Meatballs

Reviewed: Mar. 10, 2011
I loved this recipe for a tasty Tex-Mex alternative to traditional Italian meatballs. As others suggested I omitted the tomato sauce and used all enchilada sauce...half of the can in the meat mixture and the other half spooned over the cooked meatballs. I omitted the salt, added 2 tablespoons taco seasoning, a minced jalapeno pepper and 1/2 of a small onion finely chopped. I substituted crushed tortilla chips for the crumbled cornbread, and it gave the meatballs a "tamale" taste (also a great way to use up the "crumbs" of chips at the bottom of the bag). Next time I may use the entire can of enchilada sauce to coat the cooked meatballs as adding it to the meat mixture made forming the meatballs a bit sticky and messy. Served with Spanish style rice and tossed salad. Muy bien!
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5 users found this review helpful
Photo by passion8chef

Lana's Sweet and Sour Meatballs

Reviewed: Jan. 29, 2011
I thought thises meatballs cooked up nicely, but the sauce was really sweet to me. Maybe next time I'll reduce the brown sugar to 1/3 cup and increase the vinegar just a bit to balance out the flavors. I also used about half the amount of bell pepper and pineapple and cut the chunks into tidbits. I served it over cooked fettucine. Overall, I would try this recipe again.
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15 users found this review helpful

Pork and Shrimp Pancit

Reviewed: Jan. 21, 2011
This dish was very tasty. I used shrimp and chicken because I didn't have pork on hand, and substitued shredded cabbage for the bok choy per someone else's suggestion. Also, I found rice vermicelli but not rice noodles. I think next time I will follow the package directions instead of soaking them in warm water. They clumped together when I tried to saute them in my wok. I love the delicate flavor the ginger and oyster sauce but will probably up the crushed red pepper for a little more kick. The green onion added another dimension of flavor. Quick and easy.
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Slow Cooker Enchiladas

Reviewed: Jan. 11, 2011
I made this dish for Tex-Mex Tuesday and my entire family agreed it is a keeper! I made a couple of modifications per other reviews I read: I used a packet of taco seasoning and 3/4 cup water. I mixed 12-oz regular Pace Picante sauce with 1 can cream of mushroom soup and about 2 cups of Mexican blend shredded cheese, then sprinkled about 1 cup of cheese over the final tortilla layer. Even though I left my enchiladas cooking for 1 1/2 hours and they were bubbly around the edges, the cheese between the layers didn't melt. It still tasted just fine. I'll definitely make this again soon. It was easy to assemble using ingredients I had on hand, and it didn't take long to cook. This dish goes well with a tossed salad and Spanish rice.
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1 user found this review helpful
Photo by passion8chef

Baked Spaghetti I

Reviewed: Dec. 28, 2010
I tried this recipe for dinner for my family and everyone loved it. I modified it only to use what I had on hand and avoid a trip to the store. I used Italian seasoned ground turkey, and I mixed mozzarella with sharp cheddar cheese. I also added 1/2 cup water to the cream of mushroom soup instead of 1/4 cup along with black pepper, garlic powder and onion powder.
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Jimmy Dean Sausage Cheese Balls

Reviewed: Dec. 8, 2010
I made this recipe for a potluck at my husband's job. Another recipe I found called for 3 cups of baking mix with just one pound of sausage, so I increased the baking mix to 3 cups and used the 2 pounds of sausage. The result: almost 9 dozen tasty and tender sausage balls! I also added about a half teaspoon of cayenne pepper for a little extra zip. Next time I make these I will use one pound of regular sausage and one pound of hot or substitute pepper jack cheese for part of the cheddar. Some like it hot!
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11 users found this review helpful

 
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