xynthee Recipe Reviews (Pg. 1) - Allrecipes.com (18007340)

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Broccoli Casserole I

Reviewed: Dec. 1, 2013
So, so good!! I didn't cook the rice ahead of time; I just threw it in with everything else, along with a cup of water and a cup of broth. Also, I nuked the onions and butter instead of sautéing them. My husband, who hates broccoli cheese casserole LOVES this, and I think it's my favorite version ever, too. I recommend using broccoli florets instead of cut broccoli; just make sure to chop them into small pieces.
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Baked Corn Casserole

Reviewed: Nov. 27, 2011
If you double the amount of french fried onions, this is delicious! Otherwise, it's just meh.
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2 users found this review helpful

Apple Crisp II

Reviewed: Nov. 27, 2011
Made 1.5 times the topping mix, keeping the amount of apples the same. Replaced most of the white sugar with brown sugar. Kept everything else the same. Must use sour apples, or this will be too sweet. Absolutely delicious!!
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Absolutely Fabulous Greek/House Dressing

Reviewed: Jul. 23, 2011
I scaled this to 20 servings, which made the ingredient amounts easy to work with (no 1 cup + 1 tablespoon + 2 1/2 teaspoons stuff). 20 servings yielded 16 ounces. I didn't have red wine vinegar, so I substituted balsamic vinegar. Also, I kept the vinegar:oil ratio equal, and it turned out great!
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5 users found this review helpful

Bacon Gravy for Biscuits

Reviewed: Jun. 19, 2011
Be sure to follow Raoulysgirl's advice about the grease/flour/milk ratio, e.g., if you have 3 T of grease, you'll need 3 T of flour and 3 cups of milk. It was perfect!
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5 users found this review helpful

Lemon Garlic Tilapia

Reviewed: May 27, 2011
Pretty good! I used 3-4 T butter, juice of one lime, 2 tilapia filets (1 pound). Cooked two cloves of garlic in butter for a minute or two, salted tilapia before topping with lime juice, butter and garlic, and cooked for a little over 15 minutes at 375. I was afraid of overcooking it, but I actually thought the thinner and more fully-cooked parts tasted better than the thicker parts, so I'll cook it longer next time. I also thought it needed quite a bit more salt (I'm a saltaholic, though).
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Continental Rice

Reviewed: May 27, 2011
Very fast, easy and good! I made the recipe pretty much as written, except I used regular (non-french) green beans, and didn't really measure anything except for the rice and the broth.
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1 user found this review helpful

Tex-Mex Corn on the Cob

Reviewed: May 1, 2011
Obviously, I'm not going to use the butter-flavored spray abomination (try real butter instead), and I almost never have cilantro in my house, but this is amazingly good without it!! Update: I just tried this with frozen whole kernel corn, and it was great, but it was too salty with only a 16-oz bag of corn, so use more corn and/or less salt.
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2 users found this review helpful

Caramelized Red Bell Peppers and Onions

Reviewed: Apr. 12, 2011
WOW! I can't believe how good this was! I don't even like bell peppers, but I had to do something with some soon-to-be-ruined peppers that were in the fridge. From now on, I'll stock up on peppers just for this dish. I made it as written except I used a mix of red and green peppers, yellow onions instead of red onions and I forgot to add basil. If you don't add the red wine, I think you still need to cook them for an extra 30 minutes to get the caramelized effect (maybe in chicken broth, balsamic vinegar, or even water??) I wouldn't skip the extra 30 minutes' cooking time, as I think that's what makes this so good.
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Roasted Garlic Cauliflower

Reviewed: Jan. 23, 2011
I actually think this recipe is better (and easier) with just olive oil, sea salt and a generous sprinkling of garlic powder. Also, I always use frozen cauliflower; just cook it a bit longer. Wonderful with broccoli, too! Oh, one more thing: I always roast broccoli/cauliflower at 400 degrees instead of 450. Also, there's no need to grease your casserole dish or use a plastic bag to mix this up. Just put your veggies in the (preferably glass) pan, pour on the oil and seasonings, toss everything together and cook.
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32 users found this review helpful

Roasted Garlic Lemon Broccoli

Reviewed: Jan. 23, 2011
I make this with frozen broccoli and/or cauliflower (fresh veggies always go bad in my house before I get around to cooking them). I usually just toss some frozen veggies with olive oil, sea salt and garlic powder, but occasionally I'll chop up some garlic and squeeze some lemon on it. I actually think it tastes better with just garlic powder, salt and olive oil, though. This is a good way to cook frozen chopped broccoli. I never buy chopped broccoli, but I bought some by mistake a while back and this recipe made it SO GOOD. I cooked a small pack of broccoli florets and a pack of chopped broccoli together and the chopped broccoli was so much better than the florets.
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Creamy Spiced Coleslaw

Reviewed: Dec. 21, 2010
I don't even like coleslaw, but this is so good! I like to add some finely-minced green onion and I use a 1/2 teaspoon of celery salt in place of the salt and celery seed. I also don't see the need to chill it for two hours; it tastes good right away. Other than that, I just follow the recipe. It's delicious!!
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Marie's Easy Slow Cooker Pot Roast

Reviewed: Dec. 6, 2010
I couldn't believe how good this turned out I left out the celery, added some red wine, doubled the soup and veggies, sliced the roast into 1/4" slices plus I cooked it on high for 3-4 hours instead of on low for 8-10 (I lack the advance planning required for cooking things on low). I thought it needed moisture, so I ended up adding a couple of cans of beef broth. I'm not sure how it would have turned out without all the extra broth, but it was good the way I did it. You'll need a large slow cooker if you do it my way.
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Spicy Garlic Lime Chicken

Reviewed: Nov. 20, 2010
Wow, this was good! I used breast tenders instead of breast halves because I just seem to have bad luck with large pieces of chicken (they always turn out tough and/or flavorless). I didn't change anything else, though. Absolutely spectacular! Excellent served with a black bean/corn/salsa side dish.
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Wild River Bloody Mary Mix

Reviewed: Jul. 6, 2010
I use about ten times the hot sauce because I like 'em spicy. By the way, if you run out of celery salt, seasoned salt is a pretty good substitute (I'd start with only 1 TB of it, though). Thanks for the recipe!!
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3 users found this review helpful

Simple Country Ribs

Reviewed: Apr. 20, 2010
Delicious. I boiled them on low for at least 90 minutes and I finished them in the oven (wrapped in foil for about 30, then uncovered for 10-15).
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3 users found this review helpful

Homestyle Turkey, the Michigander Way

Reviewed: Dec. 26, 2009
Very, very dry! I think a temperature of 165 would have been sufficient. This turkey took forever to reach 180, which must be why it was so dry. It probably cooked more than an hour longer than it should have because of the 180 degrees rule. I was very disappointed. I might try this again, but I'm not cooking it to 180!
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Creamy Corn Salad

Reviewed: Dec. 25, 2009
Super easy and good! Next time, I'll use frozen corn, but it was pretty good with canned. This recipe really came in handy because I had all the ingredients on hand.
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Garlic Cheddar Chicken

Reviewed: Nov. 13, 2008
Absolutely delicious as written, but I've also made it without the bread crumbs for my hubby (who's constantly on a low-carb diet), and it was delicious that way as well. Just be sure to compensate for the bread crumbs by increasing the cheese.
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Fat Free Refried Beans

Reviewed: Oct. 19, 2008
I used pinto beans. Drained only one can. Sauteed onions (extra), garlic, a touch of cumin and a chicken bouillon cube together in olive oil until onions and garlic were tender, then added all the beans. Mashed beans while cooking. I did not need to add salt, water or smoke flavoring. By the way, if you're a routine garlic doubler like me, try to resist that impulse for this recipe; it doesn't taste quite right. In fact, I think it tastes better with less than two garlic cloves.
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4 users found this review helpful

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