Cherimomofnine Recipe Reviews (Pg. 1) - Allrecipes.com (18033353)

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Jimmbo's Garlic Knots

Reviewed: Sep. 10, 2014
My family loved these! I used the dough for Garlic Cheese Flatbread by Gina S., but the toppings for these. The next time I will combine the oil, garlic, parsley and salt, then sprinkle on the Parmesan cheese. Oh, I did lightly saute the garlic in the oil, and also added some butter to it. Then I brushed it on immediately upon taking the rolls from the oven.
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Spinach Enchiladas

Reviewed: Sep. 9, 2014
I hate to give negative reviews to anyone's recipe they love, but we thought these were just "ok." I hadn't read the reviews before making them, but after tasting the mixture and finding it to be bland, I did read some reviews. I added the spices others added but still didn't care for them.
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Stuffed Zucchini I

Reviewed: Aug. 13, 2014
We enjoyed this very much and it was a very attractive dish to serve. I added 1 clove of minced garlic and two minced mushrooms to the mix just because it sounded good. I used two medium size zucchini, using a grapefruit knife and serrated spoon to scoop out the spongy center. That worked great. I did not parboil the zucchini, but I did add some water to the baking pan since that is how I bake pumpkin. I baked for 20 minutes at 350° but then turned it up to 400° for the last 10 minutes since they didn't seem to be getting done. They were perfect in texture--not at all mushy, but rather nice and firmly tender. Great dish which I will use often, since we have tons of zucchini to eat and give away. I think I may type up this recipe to give with the zucchini. We take it to church and just set it out for people to take. Thank you for a great recipe!
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Baked Zucchini Chips

Reviewed: Aug. 11, 2014
We really liked these, even our 4 year old ate them. The only reason I gave it 4 stars is that I just couldn't get the bread mix to stick to the zucchini, so the 2nd time I made them (they're in the oven now), I just oiled the slices and set them on the cookie sheet, then I sprinkled the bread mix on top of each. The last time, most of the coating came off as I tried to turn them anyway, so perhaps this way more coating will stick.
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Cheesy Zucchini Casserole I

Reviewed: Jul. 23, 2014
First off, I was very glad to find a zucchini casserole that didn't call for canned soup! It was very easy to prepare and was delicious! I used about 1 cup more zucchini only because I underestimated how much my zucchini would yield and I didn't want to waste it, and I used 2 cloves of fresh minced garlic and a little less than 1 tsp. sea salt. Otherwise I followed the recipe and was very pleased. Thanks so much!
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KM-Style Watermelon

Reviewed: Jun. 19, 2014
I love watermelon! I tried this and the first couple of bites tasted really different but nice...but after that, I just wanted the taste of good ol' watermelon. I don't think I'll make it again.
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Alison's Gluten Free Bread

Reviewed: May 2, 2014
I'm thrilled to be able to write a positive review on any gluten free bread, and this one deserves high praise. I've tried many recipes and none measure up to the delicious whole wheat bread I've been making for over 40 years. This had a nice texture, not at all crumbly or dry. It was a nice, regular bread! I had already spent a lot of money on various gluten free flours and had ground my own brown rice flour in my wheat mill, but I didn't have millet or garbanzo bean flour, so I used amaranth and sorghum. I have millet and garbanzo beans now so will grind them in my mill for the next time. I don't have a bread machine, so I mixed it with my hand mixer. It was the thickness of brownie batter. I lined my bread pan with parchment paper with enough on the sides to lift out the loaf. I turned the oven to 170 while it was mixing, then turned it off and set the bread pan in the oven for about 30 minutes. I let it rise level with the top of the pan. I then turned the oven to 350 and baked for 40 minutes. I turned the oven off, opened the door and let the bread cool down in the oven for about 10 minutes (hoping to avoid the bread collapsing). I should mention that I had too much dough for my bread pan so made 3 muffins which got a little dry because I forgot to take them out early. I'll probably still experiment with a few other recipes but only for the experiment--I'm perfectly happy with this bread and I think now I can handle going gluten free. Thank you, Alison!
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Brown Sugar Meatloaf

Reviewed: Apr. 7, 2014
After 47 years of marriage, I found out my husband doesn't like meatloaf, thanks to this recipe! That's actually a compliment because he said, "I don't really care for meatloaf, but this is great!" It made more sense to me to put the ketchup mixture on the top but that's the only change I made. Thank you.
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Chicken Milano

Reviewed: Feb. 19, 2014
My family thought this was delicious and I thought it was very easy to prepare. I didn't have sun dried tomatoes so just used fresh Romas, which perhaps took away from some of the flavor, but the sauce was still delicious. I added a little Parmesan just because I like it, and I used bow tie pasta as another reviewer suggested.
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Beef Nacho Casserole

Reviewed: Feb. 16, 2014
My family liked this but one thought it was a little too spicy. I followed the recipe exactly. I don't like Miracle Whip but the family does and I wasn't going to be eating it anyway (vegetarian) so it worked. It was easy to prepare and served 6 teens/adults with a little left over.
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Easy Homemade Chocolate Sauce

Reviewed: Feb. 9, 2014
I usually make Sue's Hot Fudge Sauce, but decided to try this one tonight. I'm torn because I like Sue's is better, yet it calls for 1/2 cup butter and this one only uses 2 TBS. I'm not concerned about calories, so I'll probably continue to use Sue's, but this was quite good.
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Emily's Famous Hash Browns

Reviewed: Feb. 9, 2014
I've never been too successful at making hash browns, so I was really happy at the way these turned out! They were easy and delicious!
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Fabulous Wet Burritos

Reviewed: Feb. 9, 2014
My family really liked these, from the 4 year old to the adults. I had to make changes to accommodate being a vegetarian, so I used 1/2 pound hamburger and 2 cups cooked brown rice for the meat eaters and brown rice for mine. Instead of the chili without beans, I used chili beans with sauce. That made it somewhat bland, so I added chili powder, onion and garlic powders and cumin to the sauce. I used Red Enchilada Sauce by Sara. I wasn't too sure about the tomato soup but used it and after it all came together, it worked out great. I baked it, topped it with Guacamole by Bob Cody, sour cream, tomatoes and lettuce, and enjoyed it! Thank you! I thought it was delicious even without the meat!
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Cottage Cheese Chicken Enchiladas

Reviewed: Feb. 2, 2014
My family only had one complaint about these enchiladas--there weren't enough for leftovers! I will not use an enchilada recipe that calls for canned soup or flour tortillas. Of the three I have tried that don't call for those (two from this site and one from another), this was the easiest and at least as good as the others, if not better. I'm not rating on authenticity, just good taste and somewhat quick to make. My corn tortillas were actually too filled to roll, so I just folded them up like a taco and lined them up in the pan. It was easy. I used Dry Taco Seasoning I by Bill Echols, Red Enchilada Sauce by Sara, and served with Guacamole by Bob Cody--a complete Allrecipes meal. I made a few without the chicken in the filling for myself and they were delicious, too. Great recipe! Thank you. P.S. I could eat the enchilada sauce like soup, it is so good!
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Spinach Tomato Tortellini

Reviewed: Jan. 29, 2014
I'm rating it high even though I basically combined this and Creamy Spinach Tortellini by Jennifer Van77. I originally read her recipe so had it in my mind to use cream cheese and mushrooms, which I added to this recipe. I used only 8 oz. tortellini since not many were home to eat it, and 1/2 package of frozen spinach. I also added 1 tsp. salt, more garlic, minced onion, and more freshly grated Parmesan. I'm sorry for not rating the recipe as written, but anyway, this was delicious!
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Bean Quesadillas

Reviewed: Jan. 15, 2014
What a great meal we had for dinner tonight! I followed the recipe until the very end. I tasted it and like some others have noted, it was rather bland, hence the 4 stars instead of 5 I would give for the final product. I added sea salt, cumin, and chili powder, a little at a time until I liked it. I served it with Mexican Rice I by Michele O'Sullivan (made with brown and wild rice) and guacamole by Bob Cody. Back to the quesadillas, I folded each one in half and spread a little butter on one side of the outside. I put on a big spoonful of beans and topped with shredded cheese (much more than the recipe called for). I cooked them on the electric grill until browned on each side. Topped with sour cream. Delicious! Thank you!
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Mom's Fabulous Chicken Pot Pie with Biscuit Crust

Reviewed: Nov. 24, 2013
I made this as directed until it came to the biscuits--I made my own. Then I got a little nervous about them turning out since some reviewers had trouble with them getting done, plus my family was "starving," so I baked the biscuits separately and served them with the chicken/vegetable sauce on top. Everyone thought it was delicious. Next time I will add more chicken broth to make it saucier.
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Roasted Pumpkin Seeds

Reviewed: Nov. 5, 2013
So many opinions-boil/don't boil. I decided to follow the recipe. I added garlic powder as the video suggested. They were beautifully done after 45 minutes at 300°. They were crunchy, but not enough flavor. Even though they had been baked in garlic powder, I added cinnamon/sugar to half and they were delicious. I guess next time I will try boiling them in salted water to see if they are more flavorful. Thanks for the recipe!
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Homemade Chicken Gravy

Reviewed: Nov. 5, 2013
I've been a lacto/ovo vegetarian for 30 years, but lately for some reason I've been having a terrible craving for chicken gravy over biscuits like my grandmother used to make when I was a child. I sometimes make chicken meals for my meat eating family and have never been tempted to eat it. I normally make a version of whatever I'm making for them using vegetable broth instead of chicken, but today I made this and loved every bite of it! I doubled the recipe, using homemade chicken broth (a whole Amish chicken poached with onion, celery, carrot and bay leaf). I cooked it exactly as Chef John advised until it smelled like baked pie crust, about 8 minutes over low heat. I added my broth hot since I had just made it, making sure to whisk vigorously as I added it. It was lump free. I did not add cream or milk since it was so good without it. At the end I added sea salt, freshly ground pepper, and onion powder. I added cut up chicken to half of it and served it over buttermilk baking powder biscuits and my family loved it. I had no desire to eat the chicken but I have to admit that I loved the gravy sans chicken and will use this method to make turkey gravy this Thanksgiving. Thank you, Chef John, I can't believe I ate anything with chicken juices in it but it was worth it, just like I remember my grandma's.
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Mouse's Macaroni and Cheese

Reviewed: Sep. 26, 2013
My family gobbled this up! I doubled the recipe but used only 1 tsp. pepper because 2 teaspoons seemed like too much. Other than that, I followed the recipe exactly. It came out of the oven creamy and delicious. Thank you!
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