Sally Recipe Reviews (Pg. 1) - Allrecipes.com (1687695)

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Slow Cooker Turkey Breast

Reviewed: Aug. 5, 2006
Moist and very tasty. I will be cooking many more turkey breasts in my slow cooker. It is August and it is too hot to cook. This is another good recipe that doesn't heat up the kitchen. I cooked a 7 lb. breast and used onion powder, marjoram, garlic pepper, dried parsley and salt. As someone suggested, I put a few pats of butter in the cooker. My slow cooker only heats from the bottom, so I didn't want the meat to stick before the drippings were released. I cooked mine 3 hours on high. I will be using this for turkey enchiladas, sandwiches, and just as is. No more turkey cold cuts for me. This is too easy and tastes a zillion times better.
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625 users found this review helpful

Baked Omelet

Reviewed: Feb. 9, 2003
update: So much better than a regular omelet. Today I used 6 eggs, some browned sausage, 3/4 cup of milk and one chopped green onion. I reduced the cheese just a bit and used 3/8 tsp seasoned salt. Turned out to be a little too much salt. I think a dash of hot sauce would have been great, but didn't think of it this morning. I used an 8 inch pie pan and baked for 35-40 minutes. Original review: This is a tasty and easy recipe. I like that it is also a great recipe for making substitutions based on what I have in the frig. Today I made it with parmesean as other have suggested (NOT the powdery kind in a shaker) instead of mozzarella and used some sour cream in place of half of the milk. Also added a few chives, about 1 teaspoon summer savory, and some dried parsley to the seasonings. Left out the ham and served it with sausage links. This is now a Sunday morning treat at our house.
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153 users found this review helpful

Pad Thai

Reviewed: Jul. 31, 2008
I was hesitant to review this because I made so many changes. But I just had some of the leftovers for lunch. Straight out of the frig and it's a great cold noodle salad! I like it even better than warm...... I did what others suggested. No butter. Veggie oil and a bit of sesame oil with some chopped garlic. Lime instead of lemon. I used rice vinegar. I tripled the amount of sugar, fish sauce and vinegar. Although double might have been plenty. I used more red pepper. I added about two TBSP. of peanut sauce. I used cubed deli turkey and NO bean sprouts. I also threw in some yellow bell pepper (to use it up) and some thinly sliced carrots....... My thought is that pad thai is like making chili or soup. You can make all kinds of changes. What I would not leave out of this recipe is the vinegar, sugar, red pepper, fish sauce, and garnish of peanuts, green onions, and lime. (I also added some chopped cucumber and cilantro as garnish. I just love cilantro)..... I had never made pad thai before and the sauce in this recipe really did the trick. Delish. I will be making pad thai a lot. Thanks for the recipe, Transmonicon!........ One last tip learned from another reviewer. I put the rice noodles in a bowl and poured boiling water over them. After 5 minutes I drained and rinsed with cold water.
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84 users found this review helpful

Grandma's Famous Salmon Cakes

Reviewed: Jan. 30, 2004
I like this recipe much better than salmon cakes with bread crumbs. Tastes better and is low carb!! I minced the onion and used a medium sized onion. The patties held together very well. It may have helped that I put the mixture in the frig for about 30 minutes before I formed the patties. I also added a little seasoned salt.
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82 users found this review helpful

The Best Thai Peanut Sauce

Reviewed: Jul. 8, 2007
(Edit to add: After a day of being in the frig, this sauce is even better. Can really taste the herbs so much more.) I had no idea how to make peanut sauce. With a few of the suggestions of other reviewers I love this sauce. I cut everything in half. I then added more coconut milk to make it thinner, about a tablespoon or so of sesame oil, about 1/2 TBS of rice vinegar, 2 TBS. of hoisin sauce, and 2-3 TBS of white sugar. I put it all in a small food processor because I used crunchy peanut butter. I used everything else in the recipe. The sesame oil made the biggest difference and I highly recommend it. The hoisin sauce didn't add much and I probably won't use it next time. We had this with Vietnamese Fresh Spring Rolls from this site. (also had the fish sauce from that recipe) This peanut sauce is so good I was dipping bread in it. Will also use it to make noodle dishes.
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69 users found this review helpful

Easy Caramelized Onion Pork Chops

Reviewed: Jul. 8, 2003
Soooo easy and so delicious. My husband, who says he doesn't like pork chops, really loved this dish. I followed the advice of other reviewers and used a little more onion (1 and 1/2 onions)as well as the advice to remove the chops after 40 minutes and then carmalizing the onions with a bit of sugar. I turned the heat up to speed up the carmalization. I will be using this recipe often and may try different herbs with it and also will try the suggestion of apple juice in place of water. I love recipes that are easy to try variations. I use many great recipes from this site and this one is a big winner with me.
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69 users found this review helpful

Chip Truck Fries

Reviewed: Jun. 12, 2007
so easy and tasty -- I tried it with the small golden potatoes -- yummy 2nd review -- tonight I used russet potatoes and soaked the peeled and sliced potatoes in four cups of water and 3/4 cup sugar for about 15-20 minutes. Dried them on a dish towel and then followed the rest of this recipe. Crispier. Very good.
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65 users found this review helpful

Smoked Salmon Spread

Reviewed: Jan. 17, 2002
This is yummy. We had it on bagels for dinner tonight. I used a little dried dill instead of fresh and red onion. I doubled the onion. I also added a little minced caper. Dinner included a side of fresh asparagus that was blanched and chilled and sprinkled with olive oil, lemon and salt and pepper. Tasty and quick meal.
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44 users found this review helpful

Chili Rellenos Casserole

Reviewed: Jun. 1, 2009
WOW! I was surprised how much this casserole does taste like chili rellenos. My husband loves chili rellenos and he flipped over this casserole. So did I. Following others on some changes, I used an 8x8 dish, 3 eggs, the evap. milk and about 3 TBS of half and half (milk would do fine). I had some left over Rotel tomatoes so I sprinkled some of those in the middle of the layers. I used the amount of cheese called for in the recipe. For the final sauce I mixed 8 oz of tomato sauce with about 1/4 cup very HOT salsa, a dollop of the canned Rotel and 1/2 teaspoon sugar just to enhance the spicy flavors. I love this recipe and cannot wait to try it with fresh peppers. I used the whole fire-roasted, canned peppers. I think the canned diced peppers would not work well. There are so many ways to play with this recipe. Salsa verde, enchilada sauce, fresh peppers, various combos of cheese, etc. When I try a new dish that is said to be like another, as in this recipe, I don't tell whomever I am serving it to that it is like something else. I just called this a Mexican casserole. That way I don't set up an expectation of how it should taste so if it doesn't taste a lot like the original dish to someone it can be enjoyed for how it does taste. Without knowing the name of the dish, my husband commented on how much this tastes like chili rellenos. :)
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32 users found this review helpful

Sweet Potato Cranberry Bake

Reviewed: Nov. 17, 2006
This is great. The cranberries give a nice tartness and the dish is very pretty with the deep red of the berries contrasting with the potatoes. I have always made mashed sweet potatoes with some orange juice, cinnamon, brown sugar, etc. for Thanksgiving and that has been a family favorite. This casserole is a delicious change and makes a more festive presentation. Thanks! I thought I would add that I took this to a Thanksgiving dinner and it was a big hit.
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20 users found this review helpful

Cornbread Dressing I

Reviewed: Nov. 25, 2005
Perfect cornbread dressing recipe. Just the right flavor and moistness I wanted. I did add a bit more sausage and I cooked it first. But after eating it, I don't think it needed the extra sausage. I also sauteed the onions and celerey in the butter and then added everything to the biscuits and cornbread. I used whole wheat refrigerated biscuits. When I crumbled the cornbread and the biscuits I did not use all that I had made. I used four cups of each as specified in the directions.
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19 users found this review helpful

Kicky Steak Strips with Rice

Reviewed: Sep. 29, 2005
This is really good!! I did add brown sugar to the marinade. I will try it without the sugar -- I don't need the calories that sugar adds. :) I used dijon mustard because that's what I had. I marinated the meat for about 5 hours. And I added some sliced carrots when I sauteed the onions and garlic. I wanted to add a little color and I really liked the addition. Thanks for the easy recipe that I will be using often.
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19 users found this review helpful

Homemade Dog Food

Reviewed: Apr. 25, 2010
I tasted this and it's delicious. No wonder my two dogs scarfed it down. I used my potato masher to break up the ground turkey in the liquid. I substituted rice milk for some of the water because the brand I buy has calcium in it. I also added eggs with omega-3 and ground the egg shells and added them. Next time I make it, I will vary the veggies as broccoli can irritate a dog's stomach. Broccoli is good for dogs as long as they don't eat very much at one time. I have read that broccoli should not be more than 10% of their daily food. I don't expect this one recipe to be all the nutrition my dogs need. But it is an easy recipe with lots of good nutrition. My two dogs are Bichons so this makes a lot of food for them. I put it in the freezer in small containers.
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12 users found this review helpful

Creamy Celery Casserole

Reviewed: Feb. 23, 2009
This was delicious. So easy. I tried it because I had a lot of celery on hand. Wasn't sure if I would really like it or not. But it's great! I used fresh mushrooms and sauteed all the veggies with the celery. I also cut the recipe in half since there were only two of us for dinner. Thank you for a recipe with a "real" sauce and not a sauce made from canned soup. Much better, fresher flavor. I think I might try using this recipe as a sauce for a green bean casserole.
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11 users found this review helpful

Spinach Cheddar Bake

Reviewed: Jan. 26, 2007
I really liked this easy dish. I had a 16 oz. bag of spinach so I just doubled all the other ingredients. I didn't have any crackers so I toasted some wheat bread and crumbled that coarsely as a substitute.
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10 users found this review helpful

Bob's Bean Salad

Reviewed: Apr. 12, 2006
Okay, so now I am in love with Bob. Or at least with his salad. And I didn't even have some of the yummiest sounding ingredients. I usually am not fond of three bean salad. But this dressing with balsamic vinegar won me over. I confess though -- I added another 2 teaspoons of sugar. But probably not needed. I poured the dressing over frozen green beans (thawed), a can of garbonzo beans, a can of red beans, and three big green onions, chopped. Super good. I cannot wait to make it again and include the red pepper, artichokes, and feta cheese.
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9 users found this review helpful

Broccoli and Onion Casserole

Reviewed: Mar. 14, 2011
I loved this. And it was easy. I used two 12oz steamer bags of broccoli. Cooked them in the microwave. I sliced one large onion and cooked that in the microwave with a couple of teaspoons of butter until tender. Made the sauce as written except added 1 teaspoon of dry mustard and salt and pepper with the flour. The breadcrumbs and cheese made a nice crunchy topping. This all fit into a 7x11 pan. Just because I had some, I sprinkled some sliced and toasted almonds on my serving. I am not a fan of the green bean casserole that is often served at Christmas. I'm bringing this to the next holiday get together.
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8 users found this review helpful

Thai Peanut Dressing

Reviewed: Apr. 14, 2010
Delicious. Just what I was looking for to make a salad. The recipe is great as is, but I also checked out the customized version " Asian Style Peanut Sauce By: jsheridan1956" and thought I would like some of the ingredients he used. So I added a little more Rice Vinegar, some Mae Ploy sauce, a little honey, and a teaspoon of powdered ginger (of course fresh would have been even better). YUM! I could drink this stuff. My salad included green onion and cilantro so those flavors added a lot to the dish.
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8 users found this review helpful

On the Go Casserole

Reviewed: Nov. 7, 2004
I liked this a lot and my husband asked for seconds. The olives really make this dish. Don't be afraid to try this dish if you are not a big olive fan. If I had told hubby there were olives in it -- he probably would have turned up his nose. I didn't have mushrooms to add and I used the smoked sausage I had on hand. I threw in a pinch of summer savory and shake or two of seasoned salt. I also added about half an onion - diced - to the sausage as I sautéed it. But I don't think any of my minor alterations changed the dish much. For a casserole, this is unique in that it is not heavy on a sauce or gravy so the subtle flavors really sparkle.
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8 users found this review helpful

Jalapeno Pie Mini Tarts

Reviewed: Dec. 6, 2003
I love this recipe - I am a big fan of jalapeno pie and this is a great alternative. Much lower on the carbs! This is so easy and the little 'tarts' are delicious. I make these all the time now to have on hand for a grab and go breakfast or for an afternoon snack. I like them at room temp or even cold from the frig. I also prefer to make these in muffing tins.
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8 users found this review helpful

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