AZSunshine Recipe Reviews (Pg. 1) - Allrecipes.com (16777508)

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Italian Sausage and Zucchini

Reviewed: Jan. 31, 2014
Yummy! I only had two pounds of bulk Italian sausage, so I browned that and actually used 2 zucchini and 2 yellow squash, along with two cans of stewed tomoatoes. I took other reviewers' suggestions and added some oregano, fresh minced garlic, and I sprinkled some Mrs. Dash Tomato & Basil over the veggies. I served it over Gemelli pasta. I think next time I'm going to thicken it up with a can of tomato sauce, but it is delicious.
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Cheesy Squash and Zucchini Casserole

Reviewed: Jan. 31, 2014
Delicious! The only changes I made were I used Ritz crackers in place of saltines (and used an entire sleeve, crushed up), and I used colby/jack cheese because that's what I always have on hand. The only thing wrong with this recipe was that there were no leftovers! Yum. This is definitely a keeper.
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Super-Delicious Zuppa Toscana

Reviewed: Jan. 31, 2014
Absolutely delicious! While I've never tried Olive Garden's Zuppa Toscana, this recipe spoke to me, and I had everything on hand. It smelled so good while cooking. My picky 12-year-old daughter LOVED it! She cleaned her bowl (and even ate the kale). I used kale in place of the spinach as a recommendation from other reviewers. I didn't have any cream on hand, so I used a cup of milk and three TBSP. of cornstarch (a recommendation from another reviewer). Make sure you dissolve the cornstarch in water before adding it to the soup. I also used golden potatoes, and instead of adding red pepper flakes, I added cayenne pepper. This is a definite keeper.
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Green Bean Fries

Reviewed: Jan. 25, 2014
I made these the other night--easy peasy, and they were so delicious. I used frozen organic green beans and didn't cook them before hand, though. I did, however, dredge them in flour first, before dipping them in egg and then breadcrumbs. I fried them in my deep fryer. My kiddos loved them (and getting them to eat veggies can be quite a challenge).
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Sweet Potato and Black Bean Chili

Reviewed: Jan. 18, 2014
This is so good! I was a little scared by some of the reviews that said this was too spicy, so I toned it down by using two tablespoons of regular chili powder instead of ancho chili powder. I added a tsp. of ancho chili powder. I used a Serrano pepper in place of the Jalapeno and removed some of the seeds. Also, I didn't have any dried chipotle pepper, so I used Mrs. Dash Southwest chipotle seasoning instead. Regardless of the changes I made, it was one of the best chilis we've ever eaten! If you want to add meat, I'm sure chorizo would be a perfect addition--I'll probably try that next time. While this recipe is time-consuming, it is well worth it!
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Brazilian Black Bean Stew

Reviewed: Jan. 6, 2014
This was absolutely delicious! For those who said it was bland when they left out the chorizo and ham, all I can say is DUH! The chorizo and ham make this dish. I purchased "Denmark Chorizo" from the butcher at Safeway. I was confused by the "chopped" chorizo, as chorizo tends to be a bulk sausage, so it's more like crumble instead of chopped. I browned it first and then added the ham. I don't think you need a tablespoon of oil, as chorizo has a lot of fat in it. I just loved all the flavors in this dish, even though I was skeptical of the mango. The sweet potatoes took much longer than 15 minutes to soften, but it was well worth the extra time. I followed the recipe, but I used a Serrano pepper as the "small hot green chile." Next time, I will try the frozen mango as some reviewers suggested, as peeling and cubing the mango was quite time consuming. I did add some paprika and cumin, as some reviewers suggested, and I left out the salt at the end but added Mrs. Dash Southwest Chipotle seasoning instead. This is definitely a keeper!
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Aussie Chicken

Reviewed: Jan. 4, 2014
Delicious! I changed it somewhat, but the essence of the original was tried. I sprinkled my chicken breasts with Mrs. Dash chicken seasoning instead of seasoning salt and followed the recipe by putting them in the refrigerator for 30 minutes. I also browned the chicken breasts in the bacon grease (I know that's not healthy, but it saved me from dirtying another pan. I left out the corn syrup and onion flakes and added horseradish and lemon juice to the honey mustard sauce (because that's how I make my honey mustard), and no one in the family likes mushrooms, so those were omitted. I also put the cheese on the chicken breasts during the last five minutes of cooking because I didn't want it to get hard. My two picky daughters enjoyed this dish, and anything they both eat is a hit in my house! Thanks, Beckie, for sharing.
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Chef John's Sloppy Joes

Reviewed: Nov. 26, 2013
I followed this recipe, but added some red bell pepper with the green bell pepper. It smelled delicious while cooking, but after 45 minutes on the stove, it was still soupy. I had to turn up the heat and add some cornstarch to thicken it up. I then added the meat to rolled out biscuits, folded them over, sealed them up and baked in the oven for 15 minutes...Yum!
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Taco Seasoning I

Reviewed: Sep. 13, 2013
I didn't have any taco seasoning packets on hand, so I just looked up a recipe for taco seasoning and saw the five-star rating for this one and decided to give it a try. Now, I won't buy any more expensive packets. This was awesome. I doubled the recipe, and the only change I made was that I used ground cayenne pepper instead of red pepper flakes, so I only used about 1/4 tsp. but you can adjust accordingly. I used all of what I made with 1.25 lb. of browned ground beef, added about half a cup of water, let it simmer for about 10 minutes, and it was simply delicious! It's so much better than the packet seasoning mix (and probably better for you, too), and most of us probably have all of these ingredients in their pantry--I did. Thanks for sharing.
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Slow Cooker Lasagna

Reviewed: Aug. 4, 2013
The sauce was excellent, and it permeated through the house, and everyone was saying, "It smells so good." The taste was delicious, but the downside was that it came out a bit dry and overcooked. 4 hours on low in the crockpot was clearly too long. I will have to adjust my cooking time next time. I don't think it's any less time consuming than regular lasagna, with the exception of not having to cook the noodles, but it sure was nice to not have my kitchen heat up from the oven during the summer in Phoenix, AZ.
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Pork Lo Mein

Reviewed: Jul. 6, 2013
Yummy! I made a few modifications: I used a wok. I doubled the sauce, used a 16 oz. box of linguine instead of 8 oz. and I sliced boneless, thin-cut, pork loin chops instead of using pork tenderloin. Everything else I followed to a tee! It was delicious. Leftovers were eaten the next day--even my picky children loved it. About a week later, I used this same sauce with a couple of bags of stir fry vegetables, leftover spaghetti, and sliced chicken tenders in my wok. That was delicious, too. The sauce is the boss in this recipe. Thanks so much, Kendra!
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Yummy Honey Chicken Kabobs

Reviewed: Jul. 1, 2013
I had such high hopes for this recipe, as there are several five-star reviews. I did what most said--marinate, the longer the better. I let my chicken marinate for at least 8 hours. It was inedible when it came off the grill. While it looked tasty, it had a gummy texture and just disintegrated from the inside out. It was gross (and it wasn't overcooked or undercooked). I think the chicken was over-marinated, and something in the marinade broke down the chicken.
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To Die For Blueberry Muffins

Reviewed: Jun. 30, 2013
I'm not sure I'd take a bullet for these muffins, but they were pretty darn good. I have a large muffin tin with six muffin cups, and this was just enough for the batter this made (without going all the way to the top of the muffin cup), so I'm not sure how you'd 8 large muffins out of this. The crumb topping makes these muffins! Delicious!
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Sweet and Sour Chicken Tenders

Reviewed: Jun. 20, 2013
I made just a couple of modifications based on others' reviews. I only used half the amount of cider vinegar, and I added some pineapple juice to the sauce mixture (from a can of crushed pineapple). The sauce came out really good, but the chicken definitely cooked too long. I think 40 minutes is way too long for chicken tenders, and it took longer than 5 minutes to brown my chicken in the pan, and I'm wondering if I could skip this step. My kiddos didn't like it--I think it was because the chicken was overdone, though. I'll have to try this again but reduce the time in the oven.
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Classic Sugar Cookies by Crisco® Baking Sticks

Reviewed: Dec. 1, 2012
This is an awesome recipe and so easy. I've used this recipe for holiday cut-out cookies for years. Delicious!
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Slow Cooker Curry Chicken Chili

Reviewed: Jan. 8, 2012
Wow! This was excellent; however, I'm giving it 4 stars because of changes I made--just a couple of minor ones, though. I added a can of Northern beans to the mix because the chicken breasts I had were huge, and with all that chicken, I knew another can of beans would be necessary. I also didn't have any tomato paste on hand, so I used curry paste, instead. YUM! (and the smell was heavenly). I'll have to try it with just the tomato paste and see what the difference is, but my husband said, "When are you going to make this again?" DELICIOUS!
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Slow Cooker Sweet Chicken Chili

Reviewed: Jan. 8, 2012
Wow! This was excellent; however, I'm giving it 4 stars because of changes I made--just a couple of minor ones, though. I added a can of Northern beans to the mix because the chicken breasts I had were huge, and with all that chicken, I knew another can of beans would be necessary. I also didn't have any tomato paste on hand, so I used curry paste, instead. YUM! (and the smell was heavenly). I'll have to try it with just the tomato paste and see what the difference is, but my husband said, "When are you going to make this again?" DELICIOUS!
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Slow-Cooked Pulled Pork Shoulder

Reviewed: Jan. 7, 2011
This is the best! Even my finicky daughters, ages 7 and 8 look forward to this meal. I add some barbecue sauce after I've drained the meat and shredded it, and then I let it cook on low for about 30 minutes--YUMMY! Be careful with the vinegar. One time I made it, and it was too vinegary. The brining is what makes this recipe, though. It's so easy and great to make on a busy weeknight.
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