NORMA47 Recipe Reviews (Pg. 2) - Allrecipes.com (18053743)

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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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4 users found this review helpful

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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10 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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7 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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1 user found this review helpful

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

Hudson's Baked Tilapia with Dill Sauce

Reviewed: Jul. 20, 2010
I give it a 4 1/2 . It was so good, I made it exactly as the recipe says. My DH is North fishing ,and I know I will have the usual fish stories. I've looked at Tilapia in the the market and didn't buy it because I was doubtful as to how good it would be. Sooo, this was my chance. I loved it! I am anxious to serve him this recipe. I know he will like it very much. Yummm.
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1 user found this review helpful

Steak Salad

Reviewed: Jul. 9, 2010
We love this salad. I used left over fillet steak from a restaurant we went to last night. I didn't have Blue cheese so used Gorgonzola and didn't have green olives (unbeknown to me, my husband used them up in his cocktails) so I used about two tablespoons of capers. I could have used more of them and will the next time. A great way to use leftover steak.
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2 users found this review helpful

Texas Glazed Pecans

Reviewed: Jun. 13, 2010
I made the this morning and my DH and I keep going to them. I did use two egg whites because my eggs seemed so small. made them to put in a salad and will use them over ice cream and many other things. I wonder can you store them in a tight cookie tin and do they freeze well. I will put some in the freezer later. I can't wait to have the salad this evening. I would like to have some on hand all the time for company. I just looked at my rating because I want to make them again, but I don't remember using so much vanilla. Is 1 Tablespoon too much?
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6 users found this review helpful

Pesto Sauce

Reviewed: Jun. 7, 2010
I used it with the Pesto Pasta chicken recipe. I grow my basil in a pot, so easy to grow and gives enough for the entire summer and into winter in the house. I have several jars of this in the freezer. I use it a lot.
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1 user found this review helpful

Pesto Pasta with Chicken

Reviewed: Jun. 7, 2010
I made it with the Pesto Sauce recipe from All Recipes. I followed the recipe exactly except I used two cups leftover cubed chicken. The chicken was not dry The flavor was good, but it was much too dry. I will not make it again. It made a ton. We did have leftovers twice and I threw away the rest, after picking out the chicken.
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0 users found this review helpful

Batman's Best Caesar Dressing

Reviewed: Apr. 22, 2010
I didn't have the Anchovy paste, and I used only one cup of Olive Oil. Other than that, I followed the recipe exactly. ( I used regular mustard powder, I didn't know if I should use the hot, so used the regular) My dressing came out thick. You have to add the Olive oil very slowly, or it will be thin. I am going to sprinkle more parmesan on the salad when I toss it.
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Feta and Sun-Dried Tomato Stuffed Chicken

Reviewed: Mar. 28, 2010
I don't know what was so good about this recipe , to us it was just OK. There are so many, much better, chicken recipes out there. I had four boneless chicken breasts, that I pounded and stuffed and rolled. I must say they were sloppy, no matter how hard I tried to get the stuffing in. I had enough stuffing for four. It still leaked out. I would not make them again. But, they were very tender and not dry. I served them with a wild rice casserole that I made. Not the package wild rice mixture. I think it was the Celebration Rice Casserole from this website. One thing I would like to add, I wish people would suggest what to serve the main course with. That is with all of the recipes that people rate. It would be so helpful. I don't think I will make this one again. Also , It is not a cheap recipe to make. Give me a good Italian Chicken Parmesean, from All recipes. Like a dummy I made it a second time without reading my review. I don't like it at all. Will not make it again and will remove it from my recipe box. My husband didn't comment at all, but he didn't finish his. Ugg..
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2 users found this review helpful

Salmon Chowder

Reviewed: Feb. 12, 2010
I'm giving it five stars because my DH rated it. I really liked it also, except for one thing. I added one capful of Liquid Smoke and I feel it made the chowder taste kind of sweet. I wouldn't add that again. I like liquid smoke in some things but not this recipe. Taste it before adding the LS. I used two cloves of garlic and about 1 1/2 cans of salmon. I'll use the rest of the salmon in a tossed salad tomorrow. You could use two cans but I thought, Heck, I can use it in a good salad for lunch tomorrow. I thought the chowder would be thicker, but the consistency was fine even with me using Fat Free condensed milk. We got the Red Sockeye Salmon on sale for 3.00 a can, I think we will run and get a couple more cans. We can always use it.
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1 user found this review helpful

Vegetable Beef Minestrone

Reviewed: Feb. 11, 2010
Great recipe, I did use a pound of very lean ground beef. I had to add a 14 1/2 can of beef broth because it was much to thick. And it was still plenty thick, because of that I also added 1/4 teaspoon more crushed red pepper and about one rounded teaspoon of Italian seasoning and two small cloves of minced garlic..My husband said don't change a thing!. He said it is his favorite soup. ( he says that with every good soup I make) I agree tho, it is a five star. I will l make it many times more. It's a keeper for sure.
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Bacon-Flavored Dog Biscuits

Reviewed: Dec. 14, 2009
My Granddog, an Australia Shepherd, just about attacks me when we go to visit. He knows I will have his treats. I've never seen a dog so wild over a treat like these. I use about 7 T of bacon fat (which I freeze till I accumulate enough) and the rest liquid Crisco, 1/2 teaspoon of salt. I roll the dough to about 1/4 inch thickness and use a large shot glass for a cutter. It is about 2 inch's in diameter. The dough rolls very nicely, not at all sticky. They are so easy to make . I bake them for about 39 minutes. It makes about 85 to 90. I freeze them as we only use them when Boomer visits us or we visit him. So I really give these treats 10 stars. I know Boomer would too. He sneezes for his treats and starts to sneeze constantly. LOL
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9 users found this review helpful

Chicken with Grape Tomatoes and Fried Basil

Reviewed: Dec. 5, 2009
First of all, we really liked it. I did use 1/2 cup of basil, and we loved that. I fried it just a minute or so and it was crispy, I also added about three cloves of freshly minced garlic just before I added the wine and broth. But I never know what kind of wine to use, I used Fetzer Chardonnay. But, here we go. I don't know if my Chicken breasts are always too large. It said to cook till chicken is done and sauce is reduced. How reduced should it be? If it is covered the sauce isn't going to reduce very much. So mine didn't reduce much . I did simmer the for about 35 minutes That is OK, I added a little of Wondra with some leftover Chicken broth that was left in the can to thicken a little. Not much... But the directions were not good at that point. I usually don't alter a recipe at all, but.... Cherry tomatoes were 3.99 for a pint, that is more than my chicken cost on sale. (I was lucky and believe this or not, I paid only .79 a pound for split chicken breasts with the bone, 12/5/2009) So I used a can of diced tomatoes, very well drained and put on paper towels to drain them more. I put them with the chicken and sauce and turned off the heat. They were still heated through.We loved the end result. I really didn't alter the recipe that much and am happy to know I could use the canned tomatoes, altho I think I would prefer the cherry, if I had them Four stars because they really don't tell you how much to reduce the sauce. A keeper for sure.
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1 user found this review helpful

After-Thanksgiving Turkey Soup

Reviewed: Nov. 29, 2009
Wow ..My DH said this is his favorite. Our Granddaughters asked for seconds. MY daughter said it is to die for. But I did make a couple of changes because I had a very small turkey Carcass with hardly any meat on it. (My niece gave it to me when we had TG at her house) I used 6 cans of Chicken broth instead of water. I also used wild rice which I cooked 35 minutes before adding it to the soup to finish cooking, because Wild Rice takes about 60 minutes total. When the soup was done I added the cream because I don't like to boil it that long and I also added the turkey at that time. I also added a cut up chicken breast because I didn't have enough turkey for the soup. Other than that I followed the recipe exactly. This is a keeper without a doubt. My husband just said he hates to see it come to an end. I can't imagine how some gave this a poor review. The must have done something different.
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