Courtnes Recipe Reviews (Pg. 1) - Allrecipes.com (16752894)

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Easy Chicken Taquitos

Reviewed: Aug. 19, 2012
This seems like a great way to use up Mexican leftover meat. If you have some pollo asada, carne asada, carnitas, or even just ground taco meat you can give it a second life as taquitos! They also freeze great too if you want to make an extra big batch and store them in your freezer for a quick dinner--just reheat and eat. I used some leftover carnitas sauted with onions until it was hot and crispy. I quickly fried each tortilla in a little oil so it'd by more pliable and not crack (this is a great trick for enchiliadas as well). When I rolled them I added a couple toothpicks to keep them from coming apart when I baked them. Served them with salsa verde, sour cream, and cabbage salad for a light dinner.
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41 users found this review helpful

Creamed Spinach

Reviewed: Aug. 19, 2012
Thank you for uploading a recipe using fresh spinach and a roux! Almost all of the recipes on here just microwave frozen spinach and add fat free milk (bleck!). I doubled the amount of spinach and added a few crushed cloves of garlic to the butter when I was melting it to make the roux and about 1/2 cream after the roux had thickened to make it a bit creamer. You can also add 1 cup diced cooked artichoke hearts (or even the kind packed in water/oil) to make a spinach artichoke dip. Instead of garlic it is also really good with some nutmeg to make it taste Swedish.
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19 users found this review helpful

Feta and Turkey Stuffed Green Peppers

Reviewed: Dec. 19, 2010
I couldn't bring myself to add BBQ sauce because the thought of BBQ sauce and feta was just too weird for me me so I made them more Italian flavored by leaving out the BBQ sauce and corn. I used fresh tomatoes so the liquid from cooking the tomatoes down was plenty to keep the turkey from drying it. I also added chopped brown mushrooms, fennel, fresh Italian parsley, thyme, and red pepper flakes. Just prior to baking I pressed a ball of mozzarella into the middle for a little cheesy surprise. I would definitely make them the same way because they turned out great.
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17 users found this review helpful

Chinese Pork Buns (Cha Siu Bao)

Reviewed: Jul. 21, 2010
These are wonderful. I make them all the time in big batches and freeze the ones that we don't eat for dinner since they freeze really well and can just be microwaved later.
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13 users found this review helpful

Lasagna Roll Ups

Reviewed: Dec. 22, 2010
I like the concept of these a lot, but I made them quite differently. My boyfriend and I used ground beef instead of tofu and added chopped mushrooms, onions, garlic, and a variety of fresh herbs (Italian parsley, basil, oregano, thyme) and added crushed fennel seeds and red pepper flakes which always makes ground beef taste more like Italian sausage. We made our own tomato sauce because jar tomato sauce is always kind of bland. It turned out marvelously and much more like tranditional lasagna.
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12 users found this review helpful

Pasta e Fagioli II

Reviewed: Jul. 11, 2011
Used bacon instead of prosciutto, fresh herbs instead of dried, threw in some garbanzo beans, added some tomato sauce in addition to the juice, and used whole wheat rotini noodles. I wanted the broth a little thicker so I cooked the noodles in the same pot. This is a really nice basic recipe, endlessly customizable for what you have on hand.
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7 users found this review helpful

Asian Salmon Wrap

Reviewed: Mar. 2, 2012
I love this idea. I went a little crazy with it when I made it because I wanted it to fit with what I had at the time, but the results were fantastic--really light, but very filling. I julienned cucumber, daikon, carrots, and white onion. I sauted a little gai-lan in peanut oil. Heated the tortilla in the same oil and then proceeded to fry some 1/4 block of tofu (I didn't have any salmon). I layed the julienned veggies and tofu in the tortilla with some green onions (only the greens) split length-wise, pickled ginger, 1/2 sliced avocado, and Sriracha sauce. For the dressing I mixed a teaspoon of the juice from the pickled ginger with the soy sauce, rice vinegar, wasabi paste, sesame seeds, the diced whites from the green onions, and half a teaspoon of sugar. I spooned the dressing on to the insides before I wrapped it up. I had some left over veggies and dressing so I made a little side salad with it. It was a wonderful and easy lunch that I'll certainly make again. Next time I think I'll add some nori and try it with the salmon.
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6 users found this review helpful

Addictive Sweet Potato Burritos

Reviewed: Jan. 10, 2012
I debated making this recipe for a while because the addition of soy sauce and mustard was a little off-putting--when I finally made the recipe I omitted them. I definitely didn't make this recipe as specified--I used it more as a concept more than a guide. I also wanted to make a much smaller amount since there are only 2 of us--12 burritos is a bit much. I used one can of beans and one very large sweet potato (probably like the size of 2 normal ones). I sauteed the onion and garlic with some kale and I added the spices to that. I used oregano, chipotle powder, cayenne, cumin, and turmeric. Once that was the right consistence I added a can of pinto beans. I just added the boiled sweet potato straight into the bean mixture and blended it up using an immersion blender. Those were the main things that I changed and I think the turned out great. The recipe as written 3 stars since it has some weird ingredients and unnecessary steps (Why would you add so much water? Why put the beans and the sweet potato in separately?), 4.5 stars for how it turned out when I made it. Served with salsa verde, diced onions, cilantro, and plain Greek yogurt instead of sour cream.
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6 users found this review helpful

Lentil Soup

Reviewed: Sep. 14, 2011
Following some other reviews I used 1/4 cup port and broth instead of water--I used beef broth rather than the chicken broth others suggested because I feel like beef is a better complement to lentils. I used a fig balsamic vinegar, kale instead of spinach, and fresh tomatoes since I didn't have any canned (plus tomatoes are in season right now!). I used a mix of lentils: black beluga lentils, green, orange, and brown; it looks rather festive for the start of autumn. Took the suggestion of adding parmesan and serving with garlic bread. Turned out fantastic.
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6 users found this review helpful

Fish Sinigang (Tilapia) - Filipino Sour Broth Dish

Reviewed: Aug. 8, 2011
I was looking for a recipe that used tamarind instead of the Knor flavor packets that you see in most other recipes. If you're having trouble finding tamarind paste I suggest going to an Arabic or Persian store--tamarind is used a lot in Arabic food along with a lot of other great fruit pastes (apricot, fig, date, etc). I don't much care for the flavor of tilapia so I used shrimp and cat fish instead. I also added some Chinese long beans and sliced limes since that is how my boyfriend's mom makes it. It turned out perfectly. I think this will be my go-to Sinigang recipe. I am planning to make it again with pork ribs to see how it turns out.
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6 users found this review helpful

Peach Pie

Reviewed: Aug. 8, 2011
Wonderful pie. Don't cover it with foil while it is still hot though or it'll end up a bit soggy.
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6 users found this review helpful

Jayme's Coleslaw

Reviewed: Aug. 8, 2011
I don't normally make traditional cole slaw (I usually make it Asian style), but this is a really good standard recipe. I made Po' Boys for lunch and wanted an easy slaw to top them. I added some carrots to mine and only made 1/4 the recipe since I only wanted enough to top two sandwiches. It turned out great and I'd probably use this recipe again if I ever need to make quick slaw.
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6 users found this review helpful

-A-Leekie Stew

Reviewed: May 29, 2011
Added some mushrooms, onions, and celery to this and it turned out wonderful.
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6 users found this review helpful

Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Dec. 22, 2010
This was really good, but make sure you cook down the balsamic sauce all the way because it will be strongly acidic and not very sweet.
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6 users found this review helpful

Vietnamese Aromatic Lamb Chops

Reviewed: Sep. 29, 2010
This is one of the best recipes I've found on this site! I love lamb and Vietnamese food so this was a perfect combination. They smell great while they are cooking and taste just as good as they smell. My boyfriend and I add fresh sliced jalapenos to the marinade and roast them on top of the lamb. We cook the chops rare and they come out tender and juicy every time. We have also used this recipe for rack of lamb and it is perfect for that as well.
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5 users found this review helpful

Roasted Vegetable Lasagna

Reviewed: Sep. 5, 2011
I added a lot more vegetables to mine (I'm allergic to eggplant so I had to avoid using it); I used fresh tomatoes, spinach, red onions, and more of all the other vegetables. I also made my own sauce since jar sauce is always under-seasoned or too sweet. I don't use no-boil lasagna noodles because the texture is off putting. I didn't use any egg substitute, just mixed ricotta with cottage cheese and green onions like my mom does. This recipe is easy even if you swap all the "short-cuts" for longer steps.
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4 users found this review helpful

Potato Leek Soup III

Reviewed: Aug. 14, 2011
Pretty tasty soup. As is, it is a little bland, but I added about 1/4 vermouth and 1/2 tsp celery seed and it perked up. I also added an ear of roasted corn and a couple of celery ribs since we had some in the fridge.
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4 users found this review helpful

Texas Sheet Cake I

Reviewed: Aug. 8, 2011
Great sheet cake! It turned out nice and moist. I topped mine with a chocolate ganache and everyone loved it.
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3 users found this review helpful

Hot and Sour Chinese Eggplant

Reviewed: May 13, 2011
I am allergic to eggplant so I used used squash and it was fantastic.
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3 users found this review helpful

Fluffy Pancakes

Reviewed: Mar. 3, 2011
This is the best pancake recipe that I've ever made. I made it with fresh blue berries and it turned out so light and fluffy.
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3 users found this review helpful

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