COOKER476 Recipe Reviews (Pg. 1) - Allrecipes.com (18025171)

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Irish Egg Rolls

Reviewed: Aug. 26, 2008
Made 6 of these last night, and they were EXCELLENT. Did add a bit of slivered red bell pepper, used bagged coleslaw mix and deli corned beef, and still added 3/4 cup of shredded carrot. Baked them instead of frying, and yes, Thousand Island Dressing is an excellent dipping sauce. I served them too hot--they were better after they cooled down a bit.
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1 user found this review helpful

Fresh Strawberry Pie III

Reviewed: Jul. 24, 2006
This turned out wonderfully despite my picked-too-green, sour, tough strawberries. I used a Keebler 2 extra servings graham cracker crust, added a layer of cream cheese on the bottom of it, and added an extra Tbs. of Jell-o to the glaze to compensate for the berries. Next time I think I will add the berries (halved or coarsely chunked)to the glaze while it is still cooking--perhaps this will soften and sweeten them. Considering how BAD my berries were, this was an EXCELLENT recipe!
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1 user found this review helpful

Lemon Square Bars

Reviewed: Apr. 10, 2006
I was in a real hurry so I made 3/4 of the lemon topping portion of this recipe and added the zest of one lemon. I put it in a store bought 9” deep-dish flour piecrust that I pre-baked. Topped with Cool-Whip, this made a nice sour lemon dessert. We LOVE lemon, and this was our fix!!! However, I think next time I will make the recipe’s bottom crust, as I think the crust’s sweetness would compliment the heavy lemon flavor better.
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Maria's Pepper Steak

Reviewed: Jan. 1, 2006
I made this today for New Year’s Day dinner, and it was very good. I thinly sliced a skirt steak that I marinated in the honey, wine vinegar, and soy sauce for about 2 hours before stir-frying the meat (and marinate). I used mostly corn syrup (as I was basically out of honey), and the dish still seemed a bit too sweet. Next time I would reduce the honey by about 1/3 and add some crushed red pepper flakes for some zing. DELICIOUS.
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3 users found this review helpful

Crab and Swiss Melts

Reviewed: Nov. 26, 2005
While this was very good, the taste of the crab was lost. Next time I will use less cream cheese (and sub light to make it less filling), increase the crab, and add some chopped bell pepper to the mix. Even though it was too cream cheesy, it still was delicious on H/M country white bread, with a hearty green salad on the side.
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4 users found this review helpful

Blueberry Salad

Reviewed: Nov. 10, 2005
This recipe certainly disproves the old adage that it has to be difficult and/or time consuming to be good!!! This is a BEST tasting recipe that also is SUPER SIMPLE (the best kind!!). I made 1/2 of the blueberry mixture (except that I only used an 8 oz. can of pineapple) and 3/4 of the white mixture. I waited until the blueberry mixture had slightly congealed before putting it on the bottom of a Keebler 2 extra servings graham cracker crust, and my crust remained firm. I garnished the cream cheese mixture on the top of the pie with some pecan halves, and it looked as good as it tasted. This combo of flavors is EXCELLENT!!! Do try this…Thanks, Robin.
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9 users found this review helpful

Philly Steak Sandwich

Reviewed: Sep. 28, 2005
This was delicious, even though I did NOT make Philly steak sandwiches. I mixed all the spices into ground (round) beef and patted the mix into burgers that I fried in a skillet. Topped them with the sautéed pepper and onion, and then the Swiss cheese. I used a little more than 1 oz. of Swiss per sandwich, and it was not enough. Next time I would use a good 1-1/2 oz. per sandwich. I’ll bet this would make an excellent sandwich with the beef sirloin strips!!! Very Good my way too.
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Ricotta Stuffed Squash

Reviewed: Sep. 28, 2005
I made this for the second time tonight, and I made some changes. I almost doubled the spices, used fresh spinach, subbed cottage cheese for the ricotta and increased the amount slightly, increased the amount of Parmesan slightly, added some chopped provolone cheese, and added some Italian style bread crumbs to combat the soupiness. Also, half way through baking, I topped the halves with fresh tomato slices instead of sauce. NOW it was excellent, after a little tweaking. A very good basic recipe, though.
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18 users found this review helpful

Sausage Egg Casserole

Reviewed: Sep. 19, 2005
Periodically Hubby and I like this type of thing for dinner, so I pretty much divided this recipe by 4 to make 2 good size servings. It was SUPER GOOD, even though I could only refrigerate it for about 3 hours. For my 1/4 recipe I diced 3 oz. of fully cooked Polish sausage and fried it until it was almost done. Then I stirred in 1/2 cup chopped red bell pepper, 3 sliced green onions, and the 2 oz. of mushrooms, and cooked it all until the veggies were tender. I did use 3 eggs, to which I added 2 small squirts of Oriental hot chile sauce. Cut the shredded cheese back to 3-1/2 oz. because I used extra-sharp cheddar. I thinned the flour/butter mixture with a bit of canned chicken broth because I knew the glop of junk I made would never mix into the egg mixture. Baked it (covered) in a glass 8-1/2 by 4-1/2 inch loaf dish for about 40 minutes until the center was set, and then about 10 minutes (uncovered) for it to brown. Do try this with my changes, and you will LOVE it. Not bland at all!!! Thank you, Linda, for sharing the basics of this recipe.
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42 users found this review helpful

Herb Bread

Reviewed: Aug. 24, 2005
This turned out very well, and no adjustments were necessary for high altitude (we live at about 4800 feet). I decreased the sugar to 1-1/2 Tbs. and the salt to 1 tsp. so that the flavors of the spices might come through. As I have learned from past experience, it takes a LOT of spice to make a loaf of bread taste like one thinks it should. This bread is no exception. Next time I will only slightly increase the parsley, nutmeg, sage, and celery seed, since this bread has a good start on being flavorful. Really enjoyed this though!!!
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7 users found this review helpful

Mendocino Chicken Salad

Reviewed: Aug. 23, 2005
This salad turned out to be a true delicacy. In the past I have made a similar one that called for tarragon, tarragon vinegar, and just plain cooked turkey, but this one is better. I think it is because of the smoked meat (I used Jennie-O sun-dried tomato Hickory Smoked Turkey Breast). Since I had 1-1/2 cups of grapes, I increased the turkey to 7 oz. and the onion to 3/4 cup. Cut the mayo to 1/2 cup of low-fat, and mixed 1 Tbs. of dried basil (didn't have any fresh) into it before I added it to the salad. Next time I would use either coarsely chopped almonds or pecans because the slivered almonds got lost somewhere. The salad was a little dry so I added a sprinkle of chicken broth to wet it up. VERY, VERY, VERY GOOD. Do try this salad.
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11 users found this review helpful

Zippy Zucchini

Reviewed: Aug. 23, 2005
This turned out to be a very good side dish, and reviewers helped to make that happen. I only made 1/2 of the original recipe, and for my 1/2 recipe I only used 1/8 cup of oil. Used lower fat Bisquick, and added garlic powder and liquid hot pepper sauce (for a little kick). Also sprinkled the top with black pepper. Omitted any salt and didn't miss it (plenty of sodium in the Bisquick and cheese!). Do try this. It is GOOOD!!!
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35 users found this review helpful

Frogmore Stew

Reviewed: Aug. 19, 2005
This was surprisingly good for as easy as it should have been. (I found that my pot was too small when adding the corn, so I had to transfer everything to a larger pot. After bringing everything up to boiling a second time, I managed to overcook the potatoes.) I made this recipe for 2 people, and I need to re-do the proportions because 3 ears of corn was just too much, and we had 1/2 of it, along with about 25 per-cent of the shrimp, left over. I used kielbasa sausage and added 1/2 Tbs. of crushed red pepper and a bay leaf to my 1-1/2 quarts of water. I nuked, drained, and then blotted extra grease out of the sausage pieces before adding them to the stew. (I was hoping to serve some of the cooking liquid with the stew--such was not the case as the juice was SO hot that it had to be pitched.) Also added 2 small home-grown leeks and a few tiny carrots to the stew. Good recipe, but it needs some work to make 2 servings in the pot I had originally chosen!! P.S. I guess we are southerners from the WEST--we used bowls instead of newspapers!!!
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2 users found this review helpful

Cranberry Salad III

Reviewed: Aug. 19, 2005
I took a previous reviewer's suggestion to another level when I made this last night. Divided the recipe in half (except that I used an 8 oz. can of pineapple instead of 1/2 of a 20 oz. can) and put the 3 layers into an OREO chocolate pie crust. If you like a tart dessert, this is it!!! Serve each piece topped with Cool Whip or real whipped cream. EXCELLENT!!!
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23 users found this review helpful

Vegetarian's Delight Pizza

Reviewed: Jul. 31, 2005
This wss absolutely wonderful, and we are not vegetarians. I increased the onion and bell pepper to about 2/3 cup of each (some of the bell pepper was red). I also added about 2/3 cup of defrosted and nuked broccoli cuts, and a 3 oz. layer of shredded Monterey Jack cheese right on top of the tomato sauce (before adding the veggies). I always wait to add the mozzarella cheese until the veggies are hot. Otherwise, the cheese topping is melted and brown before the pizza is heated through. Magnifico!!! Will make this very often when we feel like a meatless meal.
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19 users found this review helpful

Grilled Chicken Thighs Tandoori

Reviewed: Jul. 25, 2005
We have made this chicken twice in the last week. Each time we have made 1/2 of the recipe. The first time it did not turn out very well (dry, not too tasty), but I blame us: learning to use indirect heat on the gas grill, only using a sprinkle of salt in the marinate, and using natural thighs. The second time the chicken was EXCELLENT, but this time I added 1/2 tsp. salt to the marinate, marinated them for 2 days in a covered glass dish, grilled them on indirect heat (410 degrees) for 35 minutes without lifting the lid, and they were done, juicy, tasty, and TO DIE FOR. Don’t know if it made a difference, but these thighs were 9- percent injected with broth. Will make this many more times while the weather is SO hot. Don’t give up if they are not great the first try!!!
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50 users found this review helpful

Kielbasa Fried Rice

Reviewed: Jul. 24, 2005
This was good, although I really modified the amounts of the ingredients. I felt it was way too heavy on the sausage. I diced 8 oz. of fully cooked kielbasa, fried it, drained it, and then blotted out as much grease as possible--my 1/2 lb. turned out to be 4 oz. For this amount of meat, the other things I CHANGED were: used 1 medium onion, 2 large carrots, 2 cloves of garlic, 9 oz. (by weight) of cabbage coleslaw mix, and 2 cups of pre-cooked rice. This made 2 large main-dish portions that were not at all greasy. Serve it with a sweet fruit, such as red grapes or cantaloupe. A very fast, simple, and good dinner, esp. if the meat is prepared ahead of time. Yum.
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15 users found this review helpful

Coconut Cream Pie I

Reviewed: Jul. 24, 2005
I made this last night and it is incredible! I toasted all of the coconut. Did add the chocolate layer on top of the crust (as suggested by a reviewer), and if I did that again, I would increase it by about 50%, as it was hard to taste. Used a small box of Jell-o vanilla fat and sugar free instant pudding, a small box of regular coconut cream instant pudding, 2-1/4 cups 2% milk, and 3/8 tsp. of each vanilla and coconut extracts (it could have used more, esp. of the coconut). I omitted the top layer of Cool-Whip, as the Pillsbury Pet-Ritz deep-dish crust was plenty full after the pudding layer. So I just topped that layer with the remaining 1/2 cup coconut. Super easy, super fast, and super yummy!!! Since I modified the original recipe SO much, I could only give it 4 stars.
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Brunch Enchiladas

Reviewed: Jul. 22, 2005
These were excellent, even though I goofed and could only refrigerate them for 1 hr. Used kielbasa that I diced and pre-fried so that I could drain and blot out the grease (even though they were fully cooked in the package) before I mixed it with the veggies. Since the sausage is very salty, next time I would cut back on it, add more veggies, and use Monterey Jack instead of cheddar cheese. I subbed a little chopped Poblano for some of the green bell pepper, and added quite a bit of hot red pepper sauce to the egg mixture. It was very tasty, but a little salty. Enjoy. Can't wait to make these the right way!!!
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1 user found this review helpful

Raita

Reviewed: Jul. 17, 2005
Since reading this recipe, I have done some research on "raitas". In my Western way of thinking they are meant to be a cooling garnish to counterbalance spicy Indian dishes. They are made of whole-milk yogurt and chopped veggies or fruits, and seasoned with various herbs. That being said, when I made this I decreased both non-fat yogurt and low-fat sour cream by 1/3. Increased the spices by 50 per-cent, and threw in some dill weed. Used garlic powder instead of mashing garlic cloves. It turned out very well. My only problem was that the "Grilled Chicken Thighs Tandoori" (on this site) was not spicy enough to warrant raita. Good, though.
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6 users found this review helpful

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