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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21 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

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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0 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

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

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

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

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

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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10 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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3 users found this review helpful

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

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

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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4 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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3 users 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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2 users found this review helpful

Cranberry Nut Bread II

Reviewed: Aug. 16, 2012
I used whole frozen cranberries fresh squeezed orange juice (only because that is all I had, took more time but I was able to use up the oranges, and make the zest. I baked 70 minutes. Next time I will raise the shelf one notch higher. I was afraid it was going to burn. Very moist and good. I think using the frozen berries without thawing helped make a moister bread. Will make again. We both just had a piece with coffee, nice afternoon break.
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2 users found this review helpful

German Cabbage

Reviewed: Oct. 19, 2012
this is so good, a great side dish . I served it with Vinis pork roast, it made the meal.
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1 user found this review helpful

Chicken Cordon Bleu II

Reviewed: Dec. 30, 2012
This i so good. I used leftover ham from Christmas and sliced it thin. It must be the baked ham, not deli ham. I followed the recipe exactly but I couldn't roll them nice, even tho I did pound them, so I had to just fold a couple of them and they did turn out a little dry. Next time I wouldn't cook as long, in fact I would check them after ten minutes. I will make them every time I have leftover baked ham and a good swiss cheese. I used chardonnay wine. I think any white wine would work. I also had two pounds of chicken breast and it made four pieces.
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