arctic200 Recipe Reviews (Pg. 1) - Allrecipes.com (16843216)

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Creamy Broccoli Soup

Reviewed: Apr. 2, 2014
This soup was very good, quick and easy. Not quite as yummy as Panera or au bon pain, but much healthier without all the butter and cream or half-and-half. All in all a good trade-off, since I got my broccoli-cheddar soup "fix" without all the guilt! I did as others suggested and used less oregano, but no other changes. I used lower sodium chicken broth and 2%-milk cheddar cheese, added a little salt and pepper to taste at the end. I will definitely make this again, thank you for the recipe! edit: I changed my rating from four stars to five stars. Love it! I just reheated the leftover soup I made yesterday, and it is even better the next day. Just as yummy as restaurant broccoli-cheddar soup. I will make this again and again.
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2 users found this review helpful

Creamy Chocolate Frosting

Reviewed: Jul. 18, 2013
Very good frosting! It's creamy, spreads nicely, isn't overly sweet, and has no "shortening" taste. Chocolately, but not too rich. I used it on a 9x12 cake, still in the pan, (only the top was frosted) so I had an ample amount of frosting. Make sure the butter is softened before creaming, use an electric mixer to get it really creamy, and don't skip the sifting step. This will be my recipe when I want a frosting that's simple, quick, and yummy!
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5 users found this review helpful

Absolutely Fabulous Greek/House Dressing

Reviewed: Mar. 17, 2013
This dressing really is fabulous. The second time I made it I cut back on the vinegar (equal parts EVOO and red wine vinegar) and omitted the mustard to use in a Greek pasta salad and it made a wonderful pasta salad! I will make it many times again with these two revisions for both green salads and pasta salads. Thank you for sharing!
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2 users found this review helpful

Boilermaker Tailgate Chili

Reviewed: Aug. 3, 2012
Best chili I've ever made! Tons of flavor. It was hotter than I like, but my husband likes his chili spicy. Next time I will omit the green chili peppers and let him add red chili pepper flakes himself. I realized after cooking that the sausage I had was hot Italian sausage, (although the recipe doesn't specify hot Italian or sweet Italian) so maybe that's why it was very hot. I let it simmer for three hours. My family doesn't like bits of celery, so I used a tsp of celery seed instead. Definitely a recipe that you can adapt to your own tastes.
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4 users found this review helpful

Cabbage Salad

Reviewed: Jul. 4, 2012
Just what I was looking for! My family doesn't like mayo-based slaws. I had been using a packet of dry salad dressing mix with oil/vinegar, but don't like the amount of sodium in those packets. This lets me control the amount of salt. I added some celery seed. Very good!
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2 users found this review helpful

Homemade Tomato Sauce II

Reviewed: May 22, 2012
I made this yesterday and was going to rate it four stars. I served it over thin spaghetti and it was very good. Today I took the leftover sauce, "smoothed" it in the processor, and served it over cheese ravioli. WOW! The flavors blended overnight, and the slight bite of the black pepper was even better than my favorite Italian restaurant. My grandmother was northern Italian and grandfather was southern Italian, so I grew up with Italian cooking. Definitely the key to this sauce is using fresh basil and fresh garlic and yes, I altered the recipe and used olive oil. Easy, simple, delicious! Great recipe!
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9 users found this review helpful

Scalloped Potatoes II

Reviewed: Apr. 2, 2012
Thank you! MIL used to make a potato dish like this. She would tear up pieces of American cheese and layer it on top of the flour. Very simple, and always good. I've tried to replicate it and could never get the quantities of flour and milk correct. I omit the butter and replace it with the American cheese. A taste of home for my hubby. Thanks!
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2 users found this review helpful

Campbell's Kitchen Tuna Noodle Casserole

Reviewed: Feb. 29, 2012
This is the basic, old-school comfort tuna casserole recipe I was looking for. (Pretty much the same as I used to make, but I wanted to hone my ingredient quantities.) Sometimes I use egg noodles, sometimes elbow macaroni. I omit the pimento, add 1/4-1/2 c. grated parmesan cheese and serve the peas on the side. Great for lunch the next day, too!
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2 users found this review helpful

Birthday Bones

Reviewed: Dec. 11, 2011
Oh my gosh! Sheltie-approved! I can see why other reviewers said they use these treats for training their dogs! I gave one to both of my dogs and they loved them. When I opened the pantry where I had put the bag of treats, both dogs instantly sat, staring at me, waiting for more! The dough was easy to work with. I cut the dough into 1-inch rounds and baked in three batches. When the last batch was done, I put all the baked treats onto the cookie sheet, turned off the oven, and put the treats back into the oven until the oven had completely cooled. Dried out the treats a little bit and made them crunchy. I vacuum-sealed a few small bags of the treats to give to doggie friends for Christmas. Next time I'll just cut the dough into small squares to make them faster. I will be making these again, thank you!
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8 users found this review helpful

Peach Preserves

Reviewed: Sep. 25, 2011
Very good, and very easy! I have made this often enough now that I don't pour the peaches into a bowl and measure back into the pan, I can eyeball the cooked peaches and know if I have the right amount, then add the sugar and continue the recipe. (The first few times I made it I followed the recipe exactly until I got a feel for it.) Not as firm as a jam, not as runny as a sauce - just the way a preserve should be. Thank you for the recipe!
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2 users found this review helpful

Chuck Roast with Homemade Noodles

Reviewed: Sep. 7, 2011
Very good, thank you, Gloria! I've normally made my pot roast with dry onion soup mix but we are watching our sodium intake now. Followed the recipe, and the meat was tender and flavorful, didn't even miss the salt! The noodles were a nice change from potatoes. I used lower sodium beef broth and served with steamed carrots.
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3 users found this review helpful

Peach Sorbet

Reviewed: Aug. 18, 2011
Yum! I've made this twice so far. The first time I used bottle lemon juice. The second time, I quadrupled the recipe and used the juice of one large lemon adding a little extra water to equal 1/4 cup; 16 very ripe peaches; 2 c water; 1-1/4 c sugar. The fresh lemon makes all the difference! You get just a light tang of lemon, and the sweetness of the peaches. Very refreshing! Thanks, Mary!
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3 users found this review helpful

French Onion Dip From Scratch

Reviewed: May 7, 2011
I'm not a big dip fan but made this for a family gathering and it was a hit. I did cut the mayo to 1/2 cup and used 1/2 cup whipped cream cheese along with the 1 cup of sour cream. Carmelizing the onion took a little while, but I will probably make again when I need a good dip.
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2 users found this review helpful

Sopapilla Cheesecake Pie

Reviewed: May 7, 2011
This was a "sleeper" for me. I wasn't impressed when it first came out of the oven since, as others mentioned, the butter was pooled on the top and not appetizing at all. However, I let it cool and put in fridge overnight. After my first bite I couldn't decide if I liked it, so I took another bite, then another. I am now addicted! Brought some to my "testers" at work and they loved it! I used Madagascar vanilla and didn't roll out the dough -just unrolled it by hand and pressed into the pan. This is a keeper for me, thank you!
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2 users found this review helpful

Tiramisu Layer Cake

Reviewed: May 6, 2011
Delicious! I used Kahlua and doubled the coffee and liquer, made in three loaf pans with two layers of coffee and one layer of white. Chilled overnight - wonderful! I also made a batch into mini cupcakes - cut off the top, drizzed about a teaspoon of coffee/Kahlua over the cake, filled the inside with the filling, replaced the top and frosted. I dusted these with cocoa powder and garnished with shaved dark chocolate and an espresso bean. Brought these to a staff luncheon and they disappeared quickly! People asked me where I bought them, then begged for the recipe! Thanks for the recipe and making my co-workers very happy!
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8 users found this review helpful

Omelet in a Bag

Reviewed: Apr. 17, 2011
I had tried this a couple years ago and the omelet turned out blue; apparently the brand name freezer bag I used had a blue tinge to it, which I hadn't noticed. Tried it again this morning in prep for family Easter breakfast. I used two jumbo eggs. After 13 minutes, the eggs were still runny so I resealed and put it back in the boiling water for three more minutes. Rolled it onto a plate and sprinkled a little cheddar cheese on top. My son ate it and said it tasted like a "regular" omelet, but he and dh were laughing that it took much longer to cook than the standard method if you're only making one. This will make a nice 'omelet bar' for our large family gathering. Thanks!
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2 users found this review helpful

Mongolian Beef and Spring Onions

Reviewed: Mar. 30, 2011
Delicious! My family loved it. I used low sodium soy sauce, yellow onions instead of green, and added fresh broccoli and green peppers. After the meat was cooked and removed from the skillet, I added the veggies and stir fried on medium high heat until they were slightly browned but still a little crisp. Then I continued with step five, with the exception of not adding green onions. Served with steamed rice. Easy and yummy! Thanks for the recipe!
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2 users found this review helpful

Spanish Rice II

Reviewed: Mar. 10, 2011
Very good! We are trying to eat healthier and those packaged rices are so full of sodium and fat I wanted to try my own. This is it! I did use one can of lower sodium chicken broth (plus a little water to equal two cups total). I also added 1/2 tsp of cumin and only 1/2 tsp of salt. I didn't have canned tomatoes with chilis, so I used one small can (14 oz) of whole tomatoes, cut up (used only 1/2 the liquid) and 1 tbsp of canned mild chilis. It was delicious, and I really like that I can control the amount of sodium and fat!
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5 users found this review helpful

Insanely Easy Vegetarian Chili

Reviewed: Mar. 8, 2011
Yum! I used to work in Washington, DC, and would get veggie chili at a little carryout - been looking for a recipe that's similar, and this is a winner! So easy, too! Like most of you, I made some changes to suit our tastes: I like veggie cihli a little soupy, so I added a couple cups of water. I omitted the mushrooms and added one small can of tomato paste; used 1/2 tbsp of garlic powder instead of the cloves; added about 1/2 tsp extra basil, oregano, and cumin to make up for the extra water; added extra celery, too. My canned corn and kidney beans were lower sodium. Very flavorful, even without salt added! I can't wait for lunch tomorrow! Thanks for the recipe!
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4 users found this review helpful

Chicken Potpie

Reviewed: Mar. 2, 2011
Delicious, a keeper, thanks! My elderly mother raved about it, even as she picked at the scraps in the pie pan! The only "changes" I made were using celery seed instead of thyme and I used 1/2 cup butter and compensated by adding a little extra chicken broth. I used frozen broccoli/cauliflower/carrots and frozen corn and peas in place of all the other veggies, since that's what I had on hand. I should add that my milk was skim and the chicken broth was fat-free, lower sodium. I made my own pie crust using corn oil, so that was cholesterol free. It was a delicious, healthier alternative to the store bought pot pies.
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8 users found this review helpful

Displaying results 1-20 (of 29) reviews
 
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