WeSkiVa Recipe Reviews (Pg. 1) - Allrecipes.com (18022431)

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Grilled Chicken with Spicy Mango Glaze

Reviewed: May 22, 2013
This was excellent. It's spicy but not too spicy. I didn't have ancho chile, so used NM chile powder. I had whole chicken breasts, and after marinating in the rub for an hour, I wrapped them in aluminum foil and let them cook on the grill for about 30 minutes on low. Took them out of the foil and basted with the glaze. I didn't have mango puree, so I used orange-mango juice along with a wee bit of fresh mango. This is a keeper!
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Overnight French Toast

Reviewed: May 25, 2010
Excellent! I used day-old french bread (discounted at Au Beau Pain) and also used real rum in place of the rum flavoring. The taste was quite subtle; next time, I'll add just a little more. I also might try adding additional toasted pecans to the casserole right before baking (make sure they're below the surface so they don't burn.)
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Black Bean and Couscous Salad

Reviewed: Sep. 28, 2009
This was awesome! I didn't have red wine vinegar, so I used raspberry vinegar instead. I also didn't have green onions, so I substituted 1/4 cup red onion, then added some diced celery. I topped it off with grilled lemon pepper chicken from Trader Joe's. Yum!!
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Tasty Lentil Tacos

Reviewed: Jun. 29, 2009
Used catalina dressing to mix into the lettuce/shredded cheese mixture. Made a taco salad with this using a combination of corn chips and tortilla chips-with-jalapeno. This made it a little high in sodium, but still delicious. No leftovers in this house!
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Asparagus Parmesan

Reviewed: Apr. 16, 2009
I carmelized onions (half rings) first, then added the asparagus and minced garlic at roughly the same time. Delish!
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Caramelized Brussels Sprouts with Pistachios

Reviewed: Jan. 17, 2009
Let me just say I absolutely hated brussels sprouts as a kid. I made this as written, except cut the brussels sprouts in half after steaming them, and didn't add the vinegar until after the brussels sprouts browned a bit. Also added the pistachios to brown at the same time. I just let everything rest (and soak up the sauce) while getting the rest of dinner ready. DH said we could have skipped the chicken, and feasted on this. Fabulous!
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Fettuccine with Sweet Pepper-Cayenne Sauce

Reviewed: Oct. 29, 2007
Easy and very good. I added minced jalepeno to give it even better flavor - and still not that spicy at all.
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Awesome Honey Pecan Pork Chops

Reviewed: Mar. 23, 2014
Followed the advice of others and added a little more butter, maple syrup, and a touch of soy sauce. Heavenly! Just added this to my "favorites" folder.
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Spicy Basil Chicken

Reviewed: Aug. 1, 2013
Loved this! Didn't dare tell DH that I added oyster sauce, otherwise he wouldn't have eaten it. I've been collecting recipes that make use of fresh basil since we love it so much, and this really fits the bill! I sauted the onion, mushrooms, and (a tiny habanero) pepper in the chili oil first, since that's what I usually do. Next I added the chicken and garlic so the garlic wouldn't burn. I used a little less oyster sauce than it called for (on the suggestion of others) and added about 1/2 cup water, 2 packets of Truvia, pepper, chopped broccoli, and green beans, since I had these on hand. After letting this cook for 3-4 minutes, I added 1 teaspoon cornstarch mixed with a little cold water. After letting this simmer for a few minutes to thicken the sauce, I added the chopped basil. Served this over brown rice, and it was wonderful!
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Aussie Chicken

Reviewed: Dec. 23, 2007
This is the second time I made this dish. I followed the recipe exactly, but didn't want to cook the chicken in so much sauce, so I poured half the sauce on top the chicken to bake the first time and froze the rest. I just used the second batch last night and this time it was better. I sauted the chicken in bacon grease, then added maybe 1/2 T worcestershire sauce and a tablespoon of bourbon, and cooked it until it was a nice brown color. Popped it in the oven with only a little grated swiss and cheddar. Served it over linquini with the pan drippings poured on top. Everyone loved it. Next time I'll probably skip the corn syrup, or drastically reduce it.
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Pesto Primavera Tortellini with Chicken

Reviewed: Sep. 17, 2014
OK, I can die happy. This is the kind of recipe that has made me a better cook. Maybe a better person too. At one time I would've worried I didn't have *exactly* the right ingredients - prompting yet another trip to the grocery store or not making the dish at all. What are the important ingredients? Pasta. Fresh basil, pine nuts, grated cheese, and olive oil to make pesto. Vegetables. Chicken, if desired. Other than that, it's up to you. Next time I'll change it up, based on what I have on hand. I made everything on the stovetop -there's no need to heat the oven. Here's what I did: Simmered butternut squash agnolotti for 4 min, then rinsed in cold water. (I'd been looking for a recipe to use this up, but almost any will do.) I made pesto in my Ninja: 1 cup fresh basil, 2 cloves garlic, ¼ cup pine nuts, ? cup grated cheese (combo of Asiago, parmesan, and Romano), salt + olive oil. Didn't add lemon juice since I didn't have any. On medium-high heat, sautéd onion, red pepper, and spicy chicken sausage from Trader Joe's (what I had) for 4-5 min, then added fresh mushrooms. Turned heat down to med-low; added 1 clove minced garlic and zucchini. I didn't have any asparagus, but added ½ cup frozen spinach to simmer for 2 min. I added ½ of the pesto (saved the rest for later since there are only 3 of us), cooked pasta, some cherry tomatoes, and 1-2 tablespoons water so it wouldn't dry out. I let this simmer just to warm things up, and served with extra Parmesan cheese. Delish!
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Swedish Meatballs (Svenska Kottbullar)

Reviewed: May 22, 2012
Making the meatballs is labor intensive, but so much better than the Costco variety. I made extra meatballs and froze the leftovers. For another meal, I made mushroom gravy. I sautéed 6 oz sliced mushrooms in 2 Tablespoons butter for about 3-4 minutes over med-med/high heat. The heat should be high enough to make the mushrooms expel their liquid, but not burn. I added 1 Tablespoon flour, and cooked on low for a minute or two. I added 1/2-3/4 cup chicken broth instead of beef broth (which I didn't have) to form a roux. I cooked this on low, allowing it to thicken, then seasoned it with salt and pepper to taste, 1/8 tsp paprika and 1/8 tsp allspice. I added the meatballs 1/4 cup sour cream and let this simmer for just a few minutes. I served it with ligonberry sauce over spaetzle. My husband LOVED it this way! He didn't care for it the first time around with the simpler beef broth.
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Rosemary Ranch Chicken Kabobs

Reviewed: Jul. 7, 2013
I've made this twice, and it's fabulous! Instead of ranch dressing, I used plain non-fat yogurt and added 1/2 tablespoon Penzey's peppercorn dressing base. It's much healthier, plus I'm on a diet. (If you don't have a Penzey's Spice store nearby, substitute 1/2 tsp. fresh ground Tellicherry pepper, 1/2 tsp parsley, 1/4 tsp. garlic powder, 1/8 tsp thyme.) I also used a low sugar Worcestershire sauce, and left out the sugar completely - it's just not needed! I let everything marinade for an hour or two before grilling. This is my new favorite summertime chicken recipe!
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Chicken Florentine Casserole

Reviewed: May 22, 2012
My husband absolutely loved this one and told me it was a keeper, and seldom does he volunteer this kind of information! Didn't add bacon since I didn't have any, and it was still good! We had a little left over, so later in the week I served it on top of chicken breast topped with marinara sauce and grated asiago cheese. Another winner!
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Macadamia Nut Crusted Tilapia

Reviewed: Sep. 20, 2007
This was great! Even my husband and son, who are definitely not fish lovers, came back for seconds. I added half a jalapeno pepper instead of the hot sauce for a little better flavor. I also didn't have quite as many nuts as it called for, so it was a little extra pasty. I ended up having to spread it on the fish with my fingers, but this worked well. Will make it again, thanks!
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Pork Tenderloin with Creamy Herb Sauce

Reviewed: Aug. 18, 2008
We liked it. It had a very deep, rich flavor. But if you're looking for something light, try something else.
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Beef and Bean Chimichangas

Reviewed: Aug. 16, 2006
This was a great meal for a family with teenagers. I added black beans and black olives, upped the spices and used hot salsa instead of taco sauce. I also tossed in a smattering of cayenne pepper to give it a kick. They turned out nice an crispy, as I put them under the broiler for a minute. Next time I'll add green chiles, but I'll definitely make it again. My husband is from New Mexico and these dishes are never hot enough for him!
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Chicken Milano

Reviewed: Aug. 15, 2008
Very good. DH thought it tasted a bit like chicken with vodka sauce.
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Cilantro Chicken and Rice

Reviewed: May 23, 2008
Sorry, this was only OK. I followed the recipe exactly except didn't have pinto beans. Towards the end of cooking, I tasted it and then adjusted the seasonings accordingly -- added a little cumin and some curry powder. This helped, but still just didn't have the flavor I had hoped for. The good part was that my sons and husband ate it with no objection, which was in itself a success.
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Caribbean Zucchini Bread

Reviewed: Sep. 27, 2013
This was OK, but I prefer banana bread or zucchini bread to stand alone with their wonderful flavor.
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Displaying results 1-20 (of 22) reviews
 
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