NORMA47 Recipe Reviews (Pg. 1) - Allrecipes.com (18053743)

Pineapple Bacon Burgers

Reviewed: Feb. 1, 2012

I did not care for this recipe. I could never understand when someone would say they followed the recipe exactly and it was bad, when most of the reviews were four or five stars. Well, that is the case here. The only thing I did differently was I did it on the stove grill. I used 88 percent ground meat, and they didn't fall apart and I used Sweet Baby Rays Hot and Spicy.. Dole pineapple slices. My husband never complains and he said I don't have to make them again.. I love all of the ingredients, but not in this recipe. I don't understand why they tasted unappealing., zero stars from me,

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1 user found this review helpful

Old Time Chicken Divan

Reviewed: Jan. 23, 2012

I've been making this for years, it is so good, sometimes I use half milk and half cream . I also use steamed lightly, fresh broccoli .

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0 users found this review helpful

Barbequed Steelhead Trout

Reviewed: Jan. 20, 2012

OK, I also bought the Steelhead from Costco (by the way, no skin). I wanted to try it. I didn't know what kind of BBQ sauce to use ( i had Sweet Baby Rays Sweet and Spicy and The Raspberry Chipotle, but didn't want to use them because they seemed too spicy) so I took he advice of another reviewer and made a four serving of Popular BBQ sauce. It was fantastic. I baked it on foil that i built up the edges on so it wouldn't run off. I baked it at 400 degrees for about 17 minutes and then put the BBQ sauce on and baked for about two minutes more and then under the broiler for an additional 1 or 2 minutes

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Baked Salmon II

Reviewed: Jan. 19, 2012

So easy and very good, we will make it this way again. . Great because we don't have to fire up the grill in winter.

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2 users found this review helpful

Asian Chicken Noodle Salad

Reviewed: Jan. 5, 2012

I'm addicted. I would give it ten stars if I could. I used slivered almonds instead of pine nuts and didn't use the snow peas, too expensive. I used about two tablespoons sesame oil and the rest vegetable oil. The sesame oil really made it good, don't skip it. It was even better the second day, the flavors melded beautifully. I kept going to the refrigerator and taking a fork full the next morning , I must have done that 20 times. I had more chicken so used about two cups, but you wouldn't even need the chicken. It is not overpowering with the soy sauce . You gotta make this one, its a keeper.I don't know how some people could say it is bland

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2 users found this review helpful

Corn-Stuffed Crown Roast

Reviewed: Dec. 26, 2011

Wow, I've made crown roasts before and they were always good, this was the very best. The corn bread stuffing was a ten star. I had a hard time finding the corn bread stuffing and finally found Mrs. cubbisons I doubled the recipe for the stuffing and didn't have quite enough corn so added a can of creamed corn.. It worked great. I had a ten pound roast and it wa done in three hours, a very little pink. I served it with a spinach strawberry salad with blue cheese and sugar glazed pecans, wild riice mushroom soup ,mashed potatoes, roasted asparagus with Gorgonzola butter. The meal was perfect, every one raved about it. Brandy Alexander's with Christmas cookies for dessert. I think it was one of my best. I will do the same thing next Christmas. I Si L enjoy the leftovers.

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3 users found this review helpful

Cheddar Cabbage Casserole

Reviewed: Dec. 15, 2011

My husband couldn't say enough about this. He said I should give it 10 stars. I didn't have cream of celery soup so I sautéd a little celery in some of the butter and used cream of mushroom soup. I crushed some oyster crackers and mixed with the rest of the butter. I didn't have Corn flakes. I thought it was excellent also

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2 users found this review helpful

Poulet Parisienne

Reviewed: Nov. 27, 2011

Very good. I made just like the recipe but I had about a cup of fresh mushrooms that I sautéd in butter and cooking wine, in addition to the can of mushrooms. I had very large chicken breasts and it was done in 1/14 hours. I served it with atossed salad and orzo that I browned and then cooked in chicken broth, when almost done I added some chopped frozen broccoli . It worked well with the chicken.. I will make it again, my DH really enjoyed it.

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1 user found this review helpful

Maple-Garlic Marinated Pork Tenderloin

Reviewed: Oct. 18, 2011

Fantastic.. I just used 1 /2 cup of maple syrup and another clove of garlic. I marinated it for about six hours, 375 in oven for about 40 minutes. It was perfect. I let is sit about five minutes. My dh agreed if we would have had it in a fine restaurant we would go back for it. Somehow, it isn't the same in my kitchen. Dish's, TV, etc... I baked some little potatoes with it and had fresh green beans. I would have had a salad but I screwed up my new computer and was a little uptight with that.

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3 users found this review helpful

Red Cabbage

Reviewed: Aug. 4, 2011

If you like sweet sour red cabbage this is it! Fantastic. I make a batch and freeze enough for my husband and myself in food saver bags. It is a wonderful side dish.

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2 users found this review helpful

Chicken Salad

Reviewed: Aug. 1, 2011

This was very good and will make it again. The only change I made was I used fresh Ginger. When I have leftover fresh Ginger root I wrap it in saran wrap and freeze it and when I need it I grate it while still frozen. I prefer to use the fresh. Wrap what I still have and put it back in the freezer, that works great and I don't have to throw out ginger and always seem to have some in the house. I grated about 3/4 of a teaspoon for this recipe. It was not too much. My husband loved it.

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7 users found this review helpful

Aunt Kaye's Rhubarb Dump Cake

Reviewed: Jun. 11, 2011

I served some to company, they didn't say much except they were very full. Maybe I fed them too much before dessert.

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4 users found this review helpful

Lemon Bundt Cake

Reviewed: May 11, 2011

My husband loved it! He said the best cake I've made. Hey... I make a lot of good ones. I followed the recipe exactly, I used diet Sprite. I think I would add some lemon zest the next time if I have the lemon. lI made a glaze with 2 Tbls. lemon juice , 3/4 cup powdered sugar and I think a little water. (someone else's suggestion with the cake) It has to have the glaze. It is so easy. My friend said it is even better the next day or two. She raved about it also. Oh bake at 350 for 50 minutes I used a silicone bundt pan.

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Pork Tenderloin with Herb Sauce

Reviewed: Jan. 21, 2011

My husband said five stars for sure. I say four stars. I would give it 4 1/2 if I could. While I was making it, I tasted the sauce and thought it was strong on vinegar, but when I ate it, the sauce complimented the meat. I baked it as the weather here today is way below zero, not grilling time. I baked it about 40 minutes at 375. I will make it again. There are so many easy good pork tenderloin recipes it is hard to choose.

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3 users found this review helpful

Ham and Noodle Casserole

Reviewed: Dec. 30, 2010

I give it 5 stars because it is so good, Maybe I should give it 4 1/2 but you can't. I did make a couple of minor changes only because of the ingredients I had in the house. But, I'm sure it is very good as printed. I only had 1 1/2 cups of packaged shredded Swiss cheese, but I had part of a package of Swiss Asiago mixture in the freezer and it was just enough to make two cups. I also threw in about a cup of frozen peas. I do feel the noodles were overcooked and would just cook them till almost done the next time I make it. And I will definitely make it again. Oh... I forgot, I grabbed Cream of Mushroom off of the shelf instead of Cream of Chicken soup and I had already opened it, but it didn't ruin it. It is just my husband and myself so we are eating it for a couple of days. I just finished a lunch with it and that is what inspired me to rate this. There is still some left for tomorrow, if I don't raid the refrigerator before then. It gets better the second day. Maybe I feel that way because our meal was interrupted the night I made it . You gotta make this one, but use leftover baked ham not stuff from the deli.

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6 users found this review helpful

White and Wild Rice Pilaf

Reviewed: Dec. 7, 2010

I am giving it only one star because it was very, very bland. I feel when one has to add a lot to make the recipe taste good, the recipe is a flop. I added different seasoning from my pantry and with the sauce from my Chicken Ham Tomato bake it was fine. But I feel I shouldn't have had to do that. After reading all the reviews it seems most people thought it was bland and needed more seasoning also, but they gave it more stars.

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3 users found this review helpful

Pork Chop Potato Casserole

Reviewed: Nov. 7, 2010

I did as the recipe said with a few changes. Bake at least 55 minutes, I used seasoned salt and cream of mushroom soup. Put the potato mixture in a 9X13 , sprinkled 1/2 the cheese on top and half the can of onions, than the chops I baked them 55 minutes to an hour, than I sprinkled the rest of the cheese and onions on top and put in the hot oven till the cheese melted. My husband couldn't stop saying how tasty it was. He loved it.

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5 users found this review helpful

Eggplant Parmesan

Reviewed: Aug. 28, 2010

I was surprised that I didn't like this recipe. First of all, I think 1/4 inch slices are too thin to bake so long.. I love all the ingredients, but this just didn't have the flavor. It was very mushy. We ate some of it. Next time, I'll fry mine with Panko crumbs. at least 1/2 inch slices, and chop a tomato mince some garlic, add some fresh basil mixed with some Asiago cheese. Spoon that over the fried Eggplant. OMG that is good Eggplant.

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Fried Corn with Bacon

Reviewed: Aug. 11, 2010

Fantastic. I did saute some green and yellow sweet peppers and onions. It is so good. I froze two containers to serve with BBQ baby back ribs. It freeze's well.

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3 users found this review helpful

Smoked Salmon Chowder

Reviewed: Aug. 1, 2010

Wow, I made it almost exactly as it said only I cut the recipe in half. I didn't use fish stock, I used chicken broth and 2% milk, 6 TBS of butter instead of 8.It was a little thinner then I like but I think it will thicken overnight. It still made three quarts when done. I did use white wine and lemon, that really makes it good. My husband loved it also. We will easily get three nice serving's each for lunch out of it. It doesn't have nearly as many calories as it said. I figure 450 a serving tops... We were lucky enough to be in Door county last week and got good, fresh smoked salmon. I will make it whenever I can get good fish. We get good fresh pepper from Penzy's , so i only used 1 1/2 teaspoons, that was plenty pepper. You gotta try this recipe.

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9 users found this review helpful