Andytofu Recipe Reviews (Pg. 1) - Allrecipes.com (1670464)

Fish Chowder

Reviewed: Dec. 11, 2009

Chowder was wonderful--some of the best soup I've ever made! Used cod as called for (diced when partially frozen)and did add some diced carrot (for color), dash of dill, and some Minor's clam soup base for extra flavor. Shared with a friend who absolutely loved it. Can't wait to make it again for company.

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Liver and Onions

Reviewed: Oct. 17, 2007

Tonight's liver & onions entree was the best I've ever eaten in my lifetime. The liver was very tender and mild flavored. Perhaps contributing to the tenderness was the fact I did soak the liver in milk first for about four hours. Also, it seemed one teaspoon sugar was adequate because I used sweet Spanish onion, sliced rather than diced. Another thing I did was cut the liver slices into smaller pieces, added salt and onion powder to flour, and after dredging, browned quickly in batches. This recipe as I made tonight is company perfect--absolutely delicious for liver lovers and a special taste treat for those who say they don't care for liver.

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74 users found this review helpful

Grecian Pork Tenderloin

Reviewed: Oct. 4, 2006

Used this recipe (with a few tweaks listed below) and received rave reviews and requests for recipe from everyone at our birthday dinner. Because timing for marinating was limited, I peeled 2 limes and put the flesh into my VitaMix along with 6 cloves of garlic, 2 T dried onion, olive oil, 3 T oregano, salt, a splash of dry sherry, and a tablespoon of peach jam (to cut tartness a bit). Marinated for about 3 hours. The meat was especially tender and juicy and the flavors wonderful. Superb recipe which is adaptable to whatever tweaks cook may need to make.

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Cheesy Ham and Hash Brown Casserole

Reviewed: Apr. 24, 2006

Made this as a main dish for Sunday dinner today with rave comments by all. Tweaked a bit for a healthier, somewhat more flavorful version as follows: Hash brown potatoes with peppers and onion; 1 can cream of potato soup, 1 can cream of onion soup; 1/2 can low fat milk; 8 oz. reduced fat sour cream; 1 small onion sliced; freshly ground pepper; 1/4 tsp. garlic powder; 1/2 c. sharp cheddar cheese; and sprinkled only about 1/4 c. grated Parmeson cheese on top before baking. As changed, Results superb! I'll be using this as a "signature" dish for future dinners and potlucks. Side dishes included All Recipes Pan-Fried Asparagus, Maple Dill Carrots, and Rhubarb Strawberry Crunch (again tweaked for a healthier version),served with vanilla ice cream for dessert.

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3 users found this review helpful

California Cole Slaw

Reviewed: Aug. 31, 2004

Made recipe as a salad to accompany baked whitefish. My company loved the salad and asked for the recipe. Since I had only a small head of cabbage, I used only 1/2 green pepper and red pepper. And, instead of grating carrot, I just cut it into a small dice. Also, decreased oil/vinegar a bit. Absolutely delicious and will make again.

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1 user found this review helpful

Artichoke Chicken

Reviewed: Jul. 18, 2004

Made this for dinner last night and my guests loved it. Tweaks included minced garlic and capers in sauce. Topped with paprika which provided nice color after baking. Chopped the artichoke in my VitaMix which generated sauce and chunks of artichoke. Great taste and very moist chicken. Served on top of Italian orzo (with sun dried tomatoes), broccoli, All Recipes Cheese Biscuits I, and mixed greens salad with fresh strawberries, thinly sliced onion, crumbled blue cheese, toasted almonds, all tossed with garlic olive oil dressing. Several asked for recipe.

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7 users found this review helpful

Cheese Biscuits I

Reviewed: Jul. 18, 2004

My dinner guests last evening were absolutely "wowed" with the cheese biscuits along with the All Recipes artichoke chicken entree and salad of mixed baby greens/spinach/fresh strawberries/thinly sliced white onion/toasted almonds/crumbled blue cheese, tossed with a garlic/olive oil dressng. Reference the biscuits, first, I used low fat Bisquick baking mix, sharp cheddar, and fresh parmesan. And, instead of 2/3 cup milk, I substituted 2/3 cup club soda + a few extra tablespoonsful. Added some onion powder and garlic powder to the melted butter/parsley topping. And, reference other reviewer comments, next time I make the biscuits, I'll add chives to the batter for additional taste and color. Also, next time I'll use only 1/2 tsp. of dried parsley because 1 tsp. seemed a bit much on top of the biscuits.

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2 users found this review helpful

Eggplant Parmesan I

Reviewed: Feb. 11, 2004

Wow, I can't believe I just ate two generous helpings of this marvelous dish! After reading comments by other reviewers, I made some changes as suggested and as necessitated by ingredients on hand. First, since I didn't have ricotta cheese in the fridge, I substituted low fat cottage cheese. Also, used Eggbeaters to keep cholesterol down, used dried Mediterranean basil (can't wait to try it with fresh); and to satisfy my need for additional protein, I browned and drained ground lamb and garlic and added to spaghetti sauce; and topping cheese was parmesan reggiano. After salting and rinsing medium sized eggplant, I dried eggplant slices with paper towel before browning. Sprayed pan with butter flavored Pam and only needed a tablespoon of olive oil for each batch, thus cutting down on fat. I'll make this often and appreciate both the submitter of the recipe as well as reviewers. Delicious!

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4 users found this review helpful

Peanut Butter Vegetable Chicken Soup

Reviewed: Feb. 1, 2004

I loved this recipe. As other reviewers suggested, this soup can be made with whatever vegetables are on hand. I used a bag of frozen California mix (broccoli, cauliflower, carrot) and added fresh zucchini, green pepper, onion, and celery, a box of slightly wilted grape tomatoes, and some leftover broccoli. Left out potatoes for lower carbs. Used store-bought leftover lemon-herb rotisserie chicken. After cutting up 2+ cups of chicken, I simmered bones in 4 c. organic vegetable broth and 4 c. water, onion with skins quartered, celery stalks, bay leaf, and whole black pepper. Result: wonderful stock. Didn't have any peanut butter so I made my own in my Vita-Mix from blanched, lightly salted peanuts. Consequently, my soup didn't have the sweetness some reviewers commented about. Since rotisserie chicken often results in overcooked chicken when using in certain recipes, I added the chicken to soup right at the end. But the chicken still seemed overcooked so next time I'll try cooking my own chicken. But, anyone trying this recipe can be assured that, no matter how your chicken is prepared and whatever vegetables used, you will be proud to serve a somewhat exotic, especially flavorful and healthy soup.

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Basic Ham and Bean Soup

Reviewed: Jan. 16, 2004

Great basic Ham & Bean Soup recipe. After reading reviews, my comments are: 1) Adding diced tomatoes to soup adds color and flavor; 2) Beans soften easier by soaking overnight; not adding salt until cooked; and adding a piece of kombu (dried seaweed which both flavors and softens beans). After cooking, I remove kombu which becomes slimy and detracts from presentation. 3) If using chicken broth, use low sodium broth to avoid over-saltiness. Also, unless needing to use up leftover ham, I use smoked turkey legs which are lean and considerably less salty than ham. When using smoked turkey legs, I simmer them first in water and/or combined low sodium chicken broth. Then I remove them and cook beans and other ingredients in the tasty broth. And, about 30 minutes before soup is done, I add diced or shredded smoked turkey meat into the soup. 4) Freshly ground black pepper works just as well as white except there will be black specks in the soup. 5) Adding fresh or dried parsley just before serving adds a nice touch of color to soup.

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Baked Salmon II

Reviewed: Oct. 25, 2003

This is a wonderful recipe for salmon. In my preparation, I used some hints from other reviewers: used 2 T olive oil and 1 T melted butter, added a dash of dill, only 1/2 t. salt, sprinkle of pepper, and baked it in the same glass pan I marinated the fish. Before adding the salmon, however, I sprayed the pan with butter flavored Pam. Covered pan with aluminum foil for both marinating and baking. No work, no fishy smell, and cleanup of pan very easy. Served with baked potato (since oven was on anyway), perfectly cooked fresh green beans, and a tossed vegetable salad. Gave the recipe to my dinner guest who was duly impressed with our meal. Although the recipe is prefixed by the comment this is a good way to prepare salmon by beginning cooks, those of us who are experienced cooks likewise love simplicity with such great results.

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12 users found this review helpful

Chicken Marsala

Reviewed: Jul. 15, 2003

The recipe is great! Reference comments by other viewers, I used less butter and olive oil; lots of three kinds of fresh mushrooms; used good quality Marsala and sherry; cut pounded chicken pieces into medallions and dipped them in Eggbeaters before dredging in flour mixture; threw in some capers; added chicken broth for more sauce; and stirred in whipping cream before serving on top of angel hair pasta sprinkled with fresh parsley. Entire dinner included cold heart of palm soup, spinach salad with apricots, blueberries, green onion, toasted almonds and burgundy poppy seed dressing. Dessert was Kentucky butter cake. Guests were duly impressed with this special dinner.

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7 users found this review helpful

Kentucky Butter Cake

Reviewed: Jul. 15, 2003

Loved it! Instead of white sugar for the sauce, I used light brown sugar and a dash of cinnamon. Served cake with fresh raspberries in a reduced Chambord liqueur syrup and a sprig of mint for garnish. Guests were much impressed.

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2 users found this review helpful

Navy Bean Soup I

Reviewed: Jun. 8, 2003

After a few tweaks, this was the best bean soup I've ever made. Changes were: added Kombu to cooking beans to soften and add great flavor; dry mustard, thyme, and carrot coins added during last hour of cooking. Served company supper with beet/onion salad and butter rolls. Received great reviews.

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Cola Pot Roast II

Reviewed: May 8, 2003

This recipe is fantastic! Served to company tonight who said this was the "best meal ever." Served with mashed potatoes, asparagus, spinach/orange/radish/green onion salad, and garlic bread. As recommended, I inserted garlic slivers into meat before browning lean chuck roast for extra flavor; and added sliced baby portabella mushrooms, extra carrot and celery. I decreased recipe amount to serve six and, rather than adjusting soup, cola, and mixes, I used full can of soup, full package of gravy mix and onion soup mix, and a small bottle of Classic Coke. Gravy was superb and meat was fork tender and not stringy. Company asked for recipe which I gladly provided. Will definitely make again for family and company.

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47 users found this review helpful