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Oatmeal Chocolate Coconut Chewy

Reviewed: Nov. 20, 2011
These remind me a little of Monster cookies except with coconut. They come out crispy and chewy on inside. Not sure what the difference of rolled oats to regular oats, but finally found the rolled oats. If you like coconut, these are a must! Makes a lot of cookies and easy to cut in half if need be. I left the nuts out as well.
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2 users found this review helpful

Ground Turkey Noodle Bake

Reviewed: Aug. 4, 2011
I was really surprised how good this was. Doctor up a must. Used extra sauce because we like it saucy. Used half and half and some milk instead of the powder milk. I added basil, and other spices with sauce. Also added mushrooms when I cooked onion. Used whole wheat egg noodles and turned out better than most lasagnas I've had!
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1 user found this review helpful

Best Brownies

Reviewed: Apr. 2, 2011
Here is what I do to get dense, thick, brownies. I'm not a big fan of cake like brownies. The secret I do is: 1. Beat the eggs well in a separate bowl before adding to sugar. 2. I use 1/2c sugar, 1/2c brown sugar 3. Fold in the flour and coca w/ spatula instead of beating in. The less the better, fold enough until just blended, this creates LESS air. 4. For my oven, cook exactly 24 min, most people overcook brownies. Then place brownies in ice bath or freezer to cool completely. This will create a more dense, less cake type of brownie! I don't even use the frosting, perfect w/ out!
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4 users found this review helpful

Asian Beef with Snow Peas

Reviewed: Mar. 3, 2011
This recipe is a great base to start with. But to make better than your local Chinese take out this is what I did. I started with sesame oil in my well seasoned wok (makes all the difference) and sauteed the garlic. I then added fresh broccoli,snap peas, and onion. Cooked until tender. I then removed the veg's to bowl and cooked salt and peppered steak until rare. I tripled the sauce and put the fresh ginger in sauce and corn starch (mix corn starch and water in separate bowl and pout into sauce right before use) I then added the veg's back to meat, poured sauce over mixture and bring to boil. Turned heat on low and added some fresh pineapple (optional). I served with light fried whole grain rice with garlic and was amazing!
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6 users found this review helpful

Baby Greens with a Warm Gorgonzola Dressing

Reviewed: Feb. 24, 2011
One of the Best salad ever made. I did add a (steak) fillet on top to give it some structure and a very ripe pear. Added candied pecans from recipe from here and red onion. Put some Gorgonzola cheese crumbles on top as well. Crazy good.
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6 users found this review helpful

Slow Cooker Chicken Stroganoff

Reviewed: Feb. 22, 2011
OMG! This is so good it's simple stupid! I put 3 nice size frozen chicken breast and sprinkled one package of Natural Good Season Italian Style mix and one can of cream of mushroom soup. I also used one small package of Baby Bella Mushrooms(think this made the dish) and cooked all day on low while at work. When I got back I added a package of reduced fat cream cheese and turned on high to melt. Served over some no yolk egg noodles and was best Stroganoff ever had! I usually have to add sour cream when making these types of dishes, but not this one. Think next time I will try fat free cream of mushroom soup and FF Cream cheese to make super low fat! Will post results next time of FF ingredients.
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7 users found this review helpful

Captain Jerod's Death Roast

Reviewed: Feb. 21, 2011
I did not care for this.
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7 users found this review helpful

Apricot Glazed Pork Roast

Reviewed: Feb. 21, 2011
I put a dry rub on meat overnight. Super easy to do while your at work. I did use sugar free preserves and added some carrots and onion and turned out perfect. I was afraid the pork loin would burn with out putting a 1/4c chicken stock, but next time I won't add it. I had to use corn starch at the end and boil to get it thick, but other than that pork was super tender! Served with mashed potatoes. Will make again. Easy and healthy.
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6 users found this review helpful

Creamy Pesto Shrimp

Reviewed: Feb. 17, 2011
Ok..the recipe as stated is a fat greasy, oily mess but a great starting point. This is the way I made it: I started off cooking small container of Portabella mushrooms and garlic sauteed in Virgin Coconut oil (I replace this instead of butter in most recipes) or use olive oil. Put in same skillet and 2 TBS of Organic Butter and substituted half and half instead of cream. Let simmer for 10-12 min and I added 2 tsp of corn starch. (mixed corn starch with 3 TBS of cold water) Then I added the cooked mushrooms and simmered on med-low for 7-10 more min. Then I added 1/2 cup of homemade pesto I had in freezer which is super good by its self! I recommended Costco brand pesto if you don"t want to make homemade, which can be frozen as well. I added a less than 1/2c of parm (could of used less) and cooked for 5 more min. I then added all the shrimp when the last 3 min left on whole wheat pasta (as good as regular pasta) Once shrimp turn pink (don"t over cook) removed from heat. Ladled mixture over hot pasta and top with 2TBS of parm. WOW! Best pesto sauce I ever had,. Blows away any restaurant pesto I have had! Will try fat free half and half next time? Hope this helps.
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7 users found this review helpful

Baked Slow Cooker Chicken

Reviewed: Feb. 16, 2011
Wow, talk about tender! Thankfully we don"t eat the skin because it will not crisp up much. But after taking the soft skin off the chicken, it was amazing, better than rotisserie! To make the chicken very flavorful throughout, I quartered and onion and put 5 cloves of fresh garlic in cavity. I also put some onion and couple of carrots on bottom of crock. I did use the tinfoil balls under the chicken. I liberally applied everglades seasoning in cavity and over skin. The only problem with this chicken is that it falls apart from taking out of crock pot, good problem to have I guess. Cooked on low for 9 hours while at work.
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6 users found this review helpful

Chicken Pot Pie IX

Reviewed: Jan. 18, 2011
Best pot pie ever had! Doubling the sauce a must. I used rotisserie chicken which gives it a lot more flavor. I used one box of chicken stock to boil the vegetables and strained it after to use for sauce. I added a cup of frozen corn to the vegetables. I added fresh garlic with the onion and a little garlic powder. The flour clumped up a little bit on me but cooked right out. I used a deep dish pie pan because I doubled the sauce. I used some egg white on the bottom shell and cooked for 5 min. Used egg white on the top crust as well and cooked at 375 for 45 min. Came out thick, flavorful and crust was perfect! Better than any potpie you'll get at a restaurant or frozen!
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17 users found this review helpful

Mama's Asian Chicken and Rice

Reviewed: Jan. 17, 2011
I used 3 chicken breast and doubled the sauce (but don't double cornstarch) I also marinated the chix in some soy, orange juice, and fresh ground ginger. I used a well seasoned wok which helps bring all the flavors together. I did not have any five-spice powder so i used some fresh grated ginger instead. For the rice i replaced a can of chicken broth with 1 cup of rice instead of water. I also added some fresh garlic to the rice as well. To kick the sauce up a notch I added some pineapple and fresh red pepper (not the crushed red pepper, regular peppers), really nice addition to the recipe! Made this way, it taste as good as any restaurant orange chicken.
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3 users found this review helpful

Linda's Lasagna

Reviewed: Jan. 17, 2011
First time making with cottage cheese and it's actually really good. I did however blend the cottage cheese, parm, and egg in my food processor so it wouldn't be "curdy" but it may be fine with out this step as well. I also used my homemade meat sauce that I had in the freezer which has a lot more ingredients than the sauce on here, so not sure how good the meat sauce is on this recipe but looks like a decent basic meat sauce. I added a layer of fresh mushrooms that I cooked in Italian dressing, really made this lasagna pop! Everyone said it was better than our local Italian Restaurant, which is really good.
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6 users found this review helpful

Sloppy Joe Sandwiches

Reviewed: Jan. 5, 2011
I made this w/ 1.5 pds of Venison (much leaner than beef) I used 1/2 of large onion, 3 garlic cloves when browning the meat. Did not have to drain because so lean. Along with he fresh onion and garlic, also added the garlic/onion powder. I replaced beer for the water and added 1 tsp of apple cider vinegar to counter the brown sugar and spices. Turned out awesome! Will never make canned again. Added just a touch more brown sugar as well, omit if you don't like it a little sweet.
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4 users found this review helpful

Best Chocolate Chip Cookies

Reviewed: Jan. 4, 2011
Thought I could finish up the Christmas baking goods to make these cookies. I had to add 1/2 c white sugar and 1.5 cups of brown sugar. Had 1 cup of semisweet chocolate chips left so I added another cup of a mixture of: white chocolate chips, raisins, and toffee chips. I also ran out of flour so I had to add the 3rd c with oatmeal ground in food processor. I also added little extra vanilla. Wow! These cookies turned out perfect. GF took cookies to work and everyone wanted the recipe, said they were very unique cookies and everyone loved them! Guess the little experiment turned out well. Will make them next time just w/ chocolate chips.
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3 users found this review helpful

Super Al's Cocktail Sauce

Reviewed: Jan. 1, 2011
Way better than any store bought Cocktail Sauce. I did do 1/2 ketchup and half Chili Sauce to give it some extra zip! Also added a little Worcester Sauce.
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10 users found this review helpful

Ultimate Chocolate Chip Cookies

Reviewed: Dec. 21, 2010
These cookies are SUPER good! Made with Geri-deli chips and took some other reviewers advice and did half brown sugar half white sugar. My suggestion is leave as is and use all brown sugar.
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5 users found this review helpful

Thai Peanut Noodle Stir-Fry

Reviewed: Dec. 15, 2010
Super tasty! If you like it saucy like me, add less noodles! Used whole wheat pasta as well, could not even taste the difference. I doubled the recipe and added little more peanut butter than it called for and doubled the red pepper flakes, we love it spicy and sweet! If you like less sweet, add less brown sugar and honey than what it calls for. I added 3 thin sliced chix breast as well. Cooked everything in my well seasoned wok, turned out perfect. Cooked Chicken before the veg's and cooked everything in peanut oil not veg oil. Did not add the Sake but added a couple of tbs of rice wine vinegar to counter the sweetness of honey and brown sugar.
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16 users found this review helpful

Hudson's Baked Tilapia with Dill Sauce

Reviewed: Dec. 13, 2010
Although it's not one of my O.M.G.! Recipes, it's not bad none the less. I did pan fry the Tilapia in a little butter and olive oil and got a nice crust that way. I added just a touch of sugar to the Dill Sauce as well. Served Sauce room temp after in refrigerator for 1 hour so sauce could set and flavors could blend. The sauce tasted very similar to what you would get with a Gyro. Very simple and quick dish to make!
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4 users found this review helpful

Apple Stuffed Chicken Breast

Reviewed: Dec. 8, 2010
I made this tonight and put a little twist that none of the other reviewers stated? If you make it with these ingredients, I promise it will not turn out bland and ordinary as some reviewers stated! Made for 4 chicken breast. The thinner (Min 1/4 inch) the better for stuffing! I used 1 cup of diced Granny Smith apples, 3-4 Tbs of brown sugar, 1 tsp of cinnamon, and 6 Tbs of quality Blue Cheese crumbles, this is the secret ingredient! I added 2.5 Tbs of home made Italian bread crumbs and stirred well. I put 3-4 tooth picks in each breast to hold well. I used a heavy stainless steel pan to brown the chicken well before I added the liquid. Did not use butter in pan, only Olive Oil. Once browned nicely on both sides, I added 1/2c of Chardonnay wine, and 1/2 c of chicken broth. I also added the remaining chopped apples I had left over (used 2) to the mixture and covered and simmered on low/med heat for 15 min. After 15 min I removed chicken and added 2 Tbs of brown sugar and 3 tsp of corn starch that was mixed with 2 Tbs of water, stirred briskly to a rapid boil. Removed from heat to let thicken. Served with mash potatoes and put gravy all over chicken and potatoes. The blue cheese mixture was amazing with the gravy! I don't like walnuts, but if you do, these would be good in the stuffing mixture as well. If I made the recipe as stated, i can see where it might be a little bland. If you cook it this way and think it's bland, your missing taste buds!
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27 users found this review helpful

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