paynes Recipe Reviews (Pg. 2) - Allrecipes.com (18077846)

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Baked Spaghetti I

Reviewed: Jun. 7, 2005
Ok, I made a version of this with a few changes for a quick dinner. It turned out great! I made my own spaghetti sauce without meat. I used fresh mushrooms instead of canned and added a small can of spaghetti sauce. (It would still work well with meat, I just didn't have any on hand. I may also try chicken.) I seasoned the sauce with Italian seasoning, salt, a little cayenne pepper and dash or sugar. Instead of Cheddar cheese, I used mozzarella. Then I layered noodles, sauce, and cream of mushroom and repeated. Finally topping with the cheese. It had great flavor and texture. Definately a keeper!
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Spicy Garlic Lime Chicken

Reviewed: May 31, 2005
I've made this recipe for a few years now. I don't measure the spices on the chicken. I just use more and less of the spices I like. The sauce at the end is great. I do not put as much garlic powder at the end as the recipe calls for.
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Lime Chicken Soft Tacos

Reviewed: May 29, 2005
A nice change from regular tacos! My husband did not like the change, however! I was disappointed in the flavor. I do not think it was very strong. I may double the seasonings next time. I would definately omit the oregano. It gave too much of an italian flavor.
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Mrs. Sigg's Snickerdoodles

Reviewed: Apr. 25, 2005
Great! These cooked perfectly! I may add a little extra vanilla or cinnamon next time for a little extra flavor. I'll be baking these again and again!
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Fruit Pizza II

Reviewed: Apr. 9, 2005
This is the best fruit pizza! I had a friend in college who made fruit pizza with a glaze on top and could never find a recipe similar until now. I made this for a pot luck breakfast and followed all directions. It turned out great. I even made it the night ahead and refrigerated all night. No soggy crust! Don't skip the glaze, though. It makes this pizza stand out from all others. I may double it next time, because I didn't have enought to cover the entire pizza. The taste makes the long preparation time definately worth it! Update: I made this a 2nd time in a 9x13 baking dish. It turned out just the same and was very easy to store in the fridge.
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309 users found this review helpful

Angel Chicken Pasta

Reviewed: Feb. 28, 2005
OK. I really hate giving this recipe only 4 stars, but I was a little disappointed. I've had this in my recipe box for weeks and have been so excited to try it. I followed the recipe exactly. The only difference was that I used light cream cheese w/chives. I tasted the sauce before I put it in the oven and was really nervous because the flavor was very strong. The flavor lighted up after cooking along with the sauce thinning, but it was still very salty. I only cooked for 40 min and the butter was beginning to separate. Next time I won't use all of the Italian packet. I think that's what made it so salty. I may also try chicken broth instead of wine as others suggested and less butter. I also think fettucini noodles would work well with such a thick sauce. The flavor was great, just too salty for me. Too many changes to make to give 5 stars. Update: I changed this to 5 stars, after using chicken broth instead of wine and store brand Italian dressing, this is perfect. I think my previous combination of wine and name brand seasoning were just too salty. I love this dish! If you don't like it the first time, you made need to try a different seasoning packet.
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Orange Honey Garlic Chicken

Reviewed: Feb. 27, 2005
I was really disappointed in this dish. It looked much better than it tasted. I did make a few changes. I used chicken breast tenders cut into pieces, which turned out nice and juicy. However, I took the advice of another reviewer and used orange marmalade instead of orange juice, and it turned out too orangey. I'm not sure if I'll make this again, but if I do I will use more honey, which I could not taste at all this time.
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Cola Pot Roast II

Reviewed: Feb. 22, 2005
I was amazed by this pot roast! I've never been able to eat the meat out of the roast; I just like the potatoes and carrots, but I ate everything this time! The meat turns out so tender, and the juice is delicious. I used carrots and potatoes instead of celery and followed the recipe exactly. I also cooked it in my slow cooker on low. (I was a little worried at first because the onion soup smelled so strong in my slowcooker, but as time went on it weared away.) This will definately be the only pot roast I ever make.
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Quesadilla Jalapeno Spread

Reviewed: Feb. 16, 2005
I used this in place of sour cream with my quesadillas. I was surprised that it was not as flavorful as I thought it would be, but not bad. I think I'll stick with sour cream next time, though!
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15 users found this review helpful

Coconut Shrimp I

Reviewed: Feb. 14, 2005
All I can say is Delish! This is just great. I followed the recipe exactly, but forgot to put the shrimp in the refrigerator. They still turned out great. I also used 1/2 c. orange marmalade, 1 1/2 tsp. horseradish, and 2 tsp coarse ground mustard. It is the perfect dipping sauce!
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Aussie Chicken

Reviewed: Dec. 29, 2004
Amazing! This is a great recipe. My husband used to work at Outback and it met his approval! I kept the same ingredients, but made a few preparation changes. I used chicken breast tenders to shorten cooking time. I followed others advice concerning the bacon grease. First, cook the bacon. Then saute the mushrooms in the bacon grease. Then I set the mushrooms on paper towels to drain and cooked the chicken in the remaining grease. This adds a lot of flavor and uses only one skillet! I had very little clean up, which others complained about. I also mixed the honey mustard ahead of time. (Make sure you whisk it!) When I was ready to bake it took no time and little clean up!
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Baked Ziti II

Reviewed: Dec. 29, 2004
I LOVE this recipe! It makes wonderful leftovers too. I make this on Sunday nights and have leftovers for lunch all week! I've made this dish for years with a few adjustments, because it does have too much cheese. I only use 15 ounces of ricotta. Instead of mixing 1 pound of mozzarella with the noodles, I only mix about 2 handfuls. Just enough to see it melt, but not overpowering. Then I sprinkle the remaining mozzarella on top of the spaghetti sauce before putting it in the oven. This way I can monitor how much cheese I've got. Try these adjustments and I bet you'll give this 5 stars! (By the way, you can always add meat, mushrooms, etc.)
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129 users found this review helpful

Three Cheese Manicotti

Reviewed: Dec. 28, 2004
Great recipe! Instead of the bread crumbs and parsley, I added 1/2 cup spinach and seasoned with Emeril's Italian seasoning. I also used homemade spaghetti sauce.
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Green Onion Dip II

Reviewed: Dec. 28, 2004
The flavor to this dip is OK. I make a dip that is similar to this but adds flavor and presentation. Add real bacon bits along with the green onions to the mix instead of salt. Once the dip is chilled you can roll it in chopped pecans to make a cheese log. It's delicious when you dip in Wheat Thins!
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10 users found this review helpful

Displaying results 21-34 (of 34) reviews
 
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