NORMA47 Recipe Reviews (Pg. 3) - (18053743)

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Cream Cheese and Prosciutto Stuffed Chicken

Reviewed: Jul. 27, 2009
It was a five star for us. The recipe says cook time at the top of the recipe. 30 minutes. That is pretty much true. I did as it directed when I was simmering it in the sauce. I simmered it for about 20 to 25 minutes. I don't understand why it says 5 minutes when you return it to the sauce. It should be about 20 to 25 minutes. I served it with a great tossed salad, while our Fettuccini was cooking I served it with the Fettuccini and Asparagus. We both loved it. I will make it many times again. I got the Prosciutto at Wal-Mart for 3.00. Very tender, not overcooked. It leaves a wonderful aftertaste. You can roll them and refrigerate them (I tied them with string) and just do the cook them while you are making your salad and Vegetable. I am eager to have them for dinner tomorrow. Just the two of us so I have good leftovers.
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16 users found this review helpful

Italian Dressing Mix

Reviewed: Jul. 1, 2009
We really like this one. It brings out the flavor of the fresh salad ingredients. I used two teaspoons of salt instead of two Tablespoons.
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3 users found this review helpful

Spanish Rice II

Reviewed: Dec. 6, 2008
I used Chicken Broth 14 1/2 ounce can, and a few pieces of Penzy's dried jalapeno also one clove of crushed garlic. WOW. Very good. It was spicy, but we loved it. Oh.... My diced tomatoes and chiles was a 14 1/2 ounce can and it was fine. i figured if it would have been soupy I would have added a little minute rice, but it wasn't necessary I made it a second time, I used two 14.5 ounce cans of diced tomatoes and 22 ounces of water, followed the recipes doubling the other ingredients. It is really a little to spicy for me. I prefer it the first way better. Ithink I like it better the way I did it the first time.
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1 user found this review helpful

Tomato Chicken Parmesan

Reviewed: Aug. 31, 2008
Wow, great! Only thing I had to change was the oil. No way was 1 Tablespoon of oil enough. I had three chicken breasts so cut them in half and pounded them so they were equal in thickness. Browned them in my electric frying pan, then put in the oven for about ten minutes. I served with angel hair pasta with a pasta sauce from a jar. Any pasta sauce would taste good with this recipe. It is a keeper for sure. Oh... I had enough egg (that I mixed with a little milk) and crumbs left to double dip some of the pieces. I would cut the crumb mixture in half. I really had to toss a lot of it. I've made it twice now and would like to have it very often. more. In fact, I never raid the refrigerator, but I did for this. The second time I made it with Best Marinara , from this website.Yummy
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0 users found this review helpful

Southern Pulled Pork

Reviewed: Jun. 12, 2008
I did 12 oz. of beer and the rest water, otherwise I followed the recipe exactly. I did not care for this recipe. I couldn't stand the smell. But, to save it I did pile it on the bun and used Sweet Baby Ray's sauce and cheese. That helped a lot, but I will not make it again.
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2 users found this review helpful

Salmon with Lemon and Dill

Reviewed: Jun. 12, 2008
Just OK. I thought we would love it. I don't think I will make it again. There are so many better recipes for Salmon.
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0 users found this review helpful

Pork Chops Stuffed with Smoked Gouda and Bacon

Reviewed: Jun. 3, 2008
I added about a quarter of a chopped apple to the rest of the ingredients, and really jammed the filling into two very large boneless chops. ( 2 1/2 ") I secured the chops with a metal pick. I dusted with flour and browned them in the bacon grease, about 3 minutes each side. Then I put them in the oven , seam side UP and baked about 20 minutes at 350. I watched them closely. My chops were very cold when I put them in the oven. One chop was enough for the two of us. The second time I made them, I browned them in a little Olive Oil and then grilled them. I didn't add apple. I think I liked them grilled a little better, but both times 5 stars. Both times, very, very good. It is an easy recipe. I used good quality smoked Gouda. Don't substitute the cheese, that is what makes them so good. You can make them ahead of time, refrigerate and bake later. A great company dish.
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54 users found this review helpful

Reuben Dip

Reviewed: May 20, 2008
Great, everyone loved it. Will make again.
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0 users found this review helpful

Easy Slow Cooker French Dip

Reviewed: Mar. 3, 2008
This is so easy and so good. The fat on the rump roast gives the juice a really good flavor. Splurge and don't skim off the fat. I sliced my beef thin with a meat slicer and topped with sweet onion and a slice of provolone cheese. Then put it under the broiler just till the cheese melted. I used a good sub bun. With the leftover's, I froze in a plastic container and when it was froze solid, I removed from container and vacuum packed it with my Food Saver. Now when I'm lazy all I have to do is thaw it out in the Microwave. I am really looking forward to having it again. My husband said I should always make my rump roast like this. He couldn't stop raving about it.
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1 user found this review helpful

Chicken with Lemon-Caper Sauce

Reviewed: Dec. 22, 2007
We really liked it, but we took others' advice. I doubled the sauce, but used just 1/4 cup lemon juice (that was cutting the lemon juice in half) and about 5 Tbls. butter in it. It was very good. I tilted the pan as I put the butter in. It turned out very nice. I also used extra dry white vermouth for the wine. It seemed to take more time then I expected. When you work with pasta, you want that hot as well as the sauce. I surely would make it again but not for company, because it is a last minute meal.
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1 user found this review helpful

Absolute Best Potato Casserole

Reviewed: Dec. 2, 2007
It was awful. It said to put the cheese sauce on top. I did that and that is were it stayed. It was awful. Had to toss it. I had company and was so embarrassed. Thank goodness it was just a family member.
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3 users found this review helpful

Capers and Halibut

Reviewed: Nov. 4, 2006
Norma Jackson Wi This is the best. We love it, if only we could get more fresh Halilbut. It is such a treat. Our friends brought us some from Alaska. Makes me want to go to Alaska just to catch a big one. We also love capers.
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4 users found this review helpful

Vini's Pork Roast

Reviewed: Feb. 3, 2006
This was one of the best pork meals I've made. It was different than the Rosemary I usually use. I served it with German Cabbage. I would submit that recipe if I knew how. It was the perfect side dish to serve with it. I will makethis meal over and over agian. We are looking forward to the leftovers.
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5 users found this review helpful

Mainely Fish

Reviewed: Mar. 12, 2005
This was the best. We are eagar to have it again.But.. we will use six ounces of fish. The portion was very, very, small. It left a wonderful taste in your mouth. I may even try it with boneless chicken breast. 5 stars for sure, in fact 10 stars.
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21 users found this review helpful

Displaying results 41-54 (of 54) reviews
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