GULFTRADE Recipe Reviews (Pg. 1) - Allrecipes.com (18080213)

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Slow-Cooker Chicken Tortilla Soup

Reviewed: Feb. 4, 2006
As other reviewers have suggested, I used boneless/skinless chicken breasts and let them cook w/ the soup. Chopped and returned to the soup shortly before serving - melt-in-your-mouth tender. Used homemade chix broth in place of the canned. Served with a dollop of sour cream and some shredded Mexi-cheese, w/ crushed tortilla chips on top (no need to make your own) Easy and FABULOUS! Saving the leftovers in the freezer to enjoy another day.
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3 users found this review helpful

Layered Salad

Reviewed: Feb. 4, 2006
I followed the recipe except I used a bag of salad mix (iceberg & carrots mostly) in place of the lettuce. Used only 1/2 small onion (green onions would be good too). Don't leave the water chestnuts out - they make that extra "crunch" you need. Took this one to a ladies gathering and got rave reviews and requests for the recipe - it was soooo easy. This goes into my permanent file. Thanks for sharing!
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4 users found this review helpful

Balsamic Vinaigrette

Reviewed: Mar. 20, 2006
This is one of my all-time favorite dressings. I use the regular (not white) balsamic vinegar and fresh black pepper. Sometimes add fresh basil or rosemary if I have it. Simple and so delicious!
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2 users found this review helpful

Spicy Mexican Salad

Reviewed: Apr. 13, 2006
Took this one to a potluck and it went over big. Used only 1/2 bag corn chips and that seemed like more than enough. This one gets soggy fast, so don't prepare in advance. I just prepped the ingredients and then tossed when I arrived, adding the chips at the very last. A very hearty salad. Add some taco meat and it becomes a worthy main dish.
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2 users found this review helpful

Salsa Chicken

Reviewed: Apr. 13, 2006
My husband wasn't excited about the recipe - until he tried it! We thought it tasted like chicken enchiladas minus the tortillas. Great idea for low-carb menu. Sour cream is the crowning glory - don't forget this finishing touch. Yum!
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0 users found this review helpful

Quick Chicken with Asparagus and Provolone

Reviewed: Aug. 31, 2006
I added a bit of parmesan cheese to the breadcrumbs - yum! Seems like 1/2 can of chix broth would be plenty for next time. Very easy and elegant - will be a great company dish.
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27 users found this review helpful

Cocktail Meatballs

Reviewed: Aug. 31, 2006
After reading the reviews of others, I knew I could take these to a party without "testing" at home first. I used a 2# bag of frozen turkey meatballs and baked according to directions. Then doubled the sauce recipe and put everything into the crock pot on LO. Doubling the recipe means you use 1 bottle of chili sauce and 1 can of cranberry. Wow - so easy and good.
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1 user found this review helpful

Fresh Rhubarb Pie

Reviewed: Aug. 28, 2007
Perfect pie and couldn't be easier to make! I used a frozen pie crust and it came out beautifully. This is the first rhubarb pie recipe I have tried that was worthy of the rhurbarb. Pie was a bit soupy served warm, but the flavor was excellent. Refrigerated and served cold the next day - just right.
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2 users found this review helpful

Drip Beef Sandwiches

Reviewed: Nov. 22, 2005
Browned in a fry-pan and then dropped in the crockpot as several others have suggested. I used a 3# roast and cooked on Low for 10 hours. I'm not a big fan of crockpot beef - seems like it's always dried out and stringy. This was definitely an exception. Excellent flavor and still very moist. I loved the spices in the coffee filter, so easy! Next time I'll probably decrease the amount of pepper as 2 T was a little intense for the smaller roast. This one is a keeper. Thanks for sharing, Tammy!
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Sweet Potato Souffle III

Reviewed: Dec. 25, 2007
Excellent recipe, just cut the sugar in half. Way too sweet otherwise. Hard to call it a side dish when it tastes like desert. Don't scrimp on the topping. Yum!
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4 users found this review helpful

Crunch Bar

Reviewed: Dec. 19, 2009
Perfect and so fast and easy to make! Followed recipe using milk choc chips and pecans. Think I will reduce nuts by 1/2 C next time. By the way, 4 oz. saltines is one sleeve. I let the pan cool for an hour or so and then put into the refrigerator for another hour. Lifted a corner edge and started breaking apart. No problem removing from the pan. This recipe will be a family favorite - thanks!
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3 users found this review helpful

Hearty Split Pea Soup

Reviewed: Jan. 11, 2010
Followed directions except did not bother to boil the water and cooked on LO for 11+ hours (because that's how long I was at work!!). Excellent results! Added a dash of Tabasco and some addtl salt (another 1/2 t atleast) at the end. Used 1% milk, although I think whole milk would have been better for richer results. Thanks for a super easy and flavorful recipe.
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3 users found this review helpful

Easy Slow Cooker French Dip

Reviewed: Jan. 30, 2010
Made as directed but placed the roast on a bed of sliced sweet onions in the crockpot. Heated a French baguette then cut into serving sizes, split and added sliced beef, onions and provolone cheese. Broil until the cheese melts and then smash together and dunked into the au jus. Just as good leftover. Next time I will try adding some garlic salt.
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2 users found this review helpful

Slow Cooker Spicy Black-Eyed Peas

Reviewed: Jan. 4, 2011
Have used this recipe for the last few years in our New Year's celebrations. This recipe is perfectly seasoned, no changes needed and it's so easy! I think the jalapeno makes the dish. The crockpot is a perfect way to cook this recipe, no pre-soak needed on the peas and 6-8 hours cooking is about right. Used up leftover holiday ham and subsititute salt pork for bacon. We like it served with white rice.
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7 users found this review helpful

Eggplant Delight

Reviewed: Aug. 22, 2011
This was super easy and amazingly good. Even more surprising is that the leftovers were as good or better than the first night. What fun to find to find a low carb recipe that is so tasty and simple. Thanks!
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3 users found this review helpful

Easy OREO Truffles

Reviewed: Oct. 25, 2011
Great recipe with a ton of flexibility. I first experienced these at a party where someone made them with mint-filled Oreos - decadent! I substituted choc & white choc almond bark for the baking chocolate. Use a food processor for easy prep - I dumped whole cookies and chunks of cream cheese and it mixed up perfectly. Roll the balls and refrigerate for atleast 1 hour, then dip into melted bar using toothpicks. Easy and elegant. Everyone thought they were store-bought!
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Easy Sausage Strata

Reviewed: Dec. 29, 2011
Just the recipe base I was looking for. Perfect for some stale wheat sandwich bread I found in the freezer. Cut bread into cubes while frozen makes it very easy. I used link sausage (removed from casings) because that's what I had on hand. This dish was a big hit at work, baked in a foil 11x7 pan and no clean-up. I can see all kinds of possibilities for variations in the future, but you really can't go wrong with the basic recipe either.
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4 users found this review helpful

Shrimp Fettuccine Alfredo

Reviewed: Dec. 12, 2009
Yum! This was delicious and so easy! Made a slight substitution based on what I had - 1/2 C half-&-half, 1/4 C chicken broth, 1/4 C white wine. 1/2 lb fettuccini was plenty for this recipe. Reminded me of a favorite dish from Shell's seafood restaurant.
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8 users found this review helpful

Pork Chops with Dijon-Dill Sauce

Reviewed: Nov. 21, 2005
I followed suggestion of a previous reviewer and pan-fried chops seasoned with bouillon and seasonings. Then removed the chops and made the sauce in the same pan. Didn't have yogurt so substituted sour cream - rich and yummy! Served the sauce on the side and also used it for dipping cooked veggies (broccoli and asparagus works great!). We loved this one. A really easy way to dress up ordinary pork chops and quite a treat for low-carb diets!
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1 user found this review helpful

Refried Beans Without the Refry

Reviewed: Feb. 7, 2013
I had lots of dried pinto beans and was looking for a recipe without all the fat. This one fit the need just perfectly. I was a little skeptical about not chopping the onion but I followed as directed and found it cooked up nicely and also mashed perfectly with the potato masher at the end. I used 1/2 jalapeno as directed but think it could easily have handled a whole pepper w/o overpowering. Did not add any salt until the end and then just used about 2-1/2 t which seemed to be plenty for our taste. Cooked in my slow cooker as directed, never needed any additional liquid - drained a lot off when they were done. They reheated nicely the next day too. This recipe will be used again and again at my house.
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5 users found this review helpful

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