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

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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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20 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

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

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

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

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

Reuben Dip

Reviewed: May 20, 2008
Great, everyone loved it. Will make again.
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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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49 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

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

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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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

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

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

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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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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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

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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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

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

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