Allrecipes Home > The Buzz > Cooks > MICRO2

cook's profile

Reviews

Photos

Menus

View All Reviews

Learn more

I made several changes, but overall we liked the basic recipe. First, substituted 3/4 cup Monterey Jack (for 4 servings) with 1/2 cup low-fat cream cheese and substituted cream with equivalent volume of skim milk. The cream cheese provided sufficient creaminess. To provide an extra "kick", I added 1/3 cup dry vermouth to the chicken at the end of saute. I could have added more liquid (either milk or wine/vermouth) for a more fluid sauce. Overall, very good flavor. I agree with Joannah that fewer peppers would enhance the dish. Would definitely make again with similar modifications.

Was this review helpful? [ YES ]
2 users found this review helpful

Guacamole

Reviewed: Jul. 14, 2007

This is the only guacamole recipe that my family allows me to make. The only changes I've made is using red onion and dicing a small jalepeno pepper. But, would be excellent just as is. Best if eaten in 24 hours.

Was this review helpful? [ YES ]
0 users found this review helpful

Lamb Chops with Balsamic Reduction

Reviewed: Jul. 14, 2007

Excellent sauce! Good lamb is next to impossible to find in our area. So per other reviewers suggestions, substituted pork tenderloin, sliced into medallions, for the lamb. Patience is required for a good reduction sauce, but well worth the time. Otherwise, easy and tasty recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Fresh Tomato Shrimp Pasta

Reviewed: Jul. 14, 2007

Agree with other reviewers that this recipe needs a few "tweaks" such as the addition of dry white wine and some red pepper. I used fresh mozzarella, but my family agreed that the feta would have added more flavor. Worthwhile a second try.

Was this review helpful? [ YES ]
2 users found this review helpful

Baked Omelet Squares

Reviewed: Feb. 25, 2007

I am not a fan of bread in my egg dish, so this has been a nice substitute. It is great recipe for large groups and if you would like to prepare items in advance. I served this at several gatherings, modifying it per tastes of the group. I've made with eggs and low-cholesterol egg substitute. Flavor varieties included Swiss cheese/artichoke/spinach (used frozen spinach; thaw and squeeze out moisture;may need extra salt); ham/sharp Cheddar with or without diced red and green peppers; and with the ingredients described on the original recipe. For one group, I baked it the day before serving, quickly chilled it, and then reheated it in the oven the following day. All have turned out great.

Was this review helpful? [ YES ]
4 users found this review helpful

Pork Tenderloin with Creamy Herb Sauce

Reviewed: Oct. 2, 2006

This was excellent, simple, and relatively quick. I misread the quantity for flour and used tablespoons instead of teaspoons, but thinned it with more dry white wine, which gave it excellent flavor. Followed other suggestions by adding fresh crushed garlic and minced onion to the carrots, and then added sliced baby portobello mushrooms along with the pork. I used half-and-half rather than full cream and thought the fat level was not overwhelming. Definitely put in my "to repeat" box.

Was this review helpful? [ YES ]
0 users found this review helpful

Amazing Italian Lemon Butter Chicken

Reviewed: Mar. 30, 2006

This recipe is worth a try (or two). Excellent taste, but the fat content could be trimmed a bit. My teen son and husband who typically eat to live agreed that "amazing " was a good description. As suggestion by others, I substituted 3 oz. prosciutto, cut in strips, for the bacon, and used baby portabello mushrooms. The slightly different flavors were very compatible with the rest of the ingredients. The lemon sauce requires patience to prevent separation after mixing it with the chicken. The next time I make this I will decrease the butter, use half&half instead of the cream, and perhaps considering binding the fat with a little flour. Make sure you have enough time for preparation. I would suggest allowing 60 minutes for preparation unless you have helpers.

Was this review helpful? [ YES ]
11 users found this review helpful

Chocolate Covered Blueberries

Reviewed: Jul. 17, 2005

This is a summer-time favorite in our family, also. Use good quality chips, and make sure that the blueberries are at room temperature and dry before coating them with chocolate. If you are trying this recipe for the first time, you may find that the first one or two clusters may not seem like anything special. But, they become addicting. My oldest son can consume a batch himself in a day.

Was this review helpful? [ YES ]
14 users found this review helpful