Weezie Recipe Reviews (Pg. 1) - Allrecipes.com (18124056)

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Smokey Chipotle Meatloaf

Reviewed: Mar. 23, 2014
This is a good recipe, and easily adaptable, but I'm still searching for one that's spectacular. (I do like the idea of using health oats instead of breadcrumbs.)
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Easy Moist Chipotle Chicken

Reviewed: Sep. 4, 2013
I made this exactly according to directions, except instead of frying I made it "oven fried" by putting it in a 350 deg. F oven until a meat thermometer reached 162 degrees, knowing that the temp would rise to 165 while the meat was resting (that's about 45 minutes or until juices run clear.) It was good, but lacked complexity. I will make it again, but like other reviewers will use less mayo next time for a stronger chile flavor. I was glad I had made homemade guacamole to go with it, because it was best when topped with the guac.
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Brazilian Black Bean Stew

Reviewed: Aug. 9, 2013
1. Any recipe that calls for chorizo should specify Mexican or Spanish, because they are two very different things. Spanish chorizo is dry-cured and does not need to be cooked. Mexican chorizo is moist and must be cooked - and you wouldn't need oil to cook it in because it is very greasy. From the context I would say this recipe uses Spanish chorizo. 2. The number of servings is way off. I halved the recipe and did not add any of the meat, and yet it still made 5-6 servings. 3. If you are using a good, spicy chorizo sausage, this might not need any extra spices, but if you are making it with no meat, it does need more spice (I added cumin, black pepper, extra cilantro, and chipotle pepper.) 4. To make prep easier, I used Rotel tomatoes rather than separate canned tomatoes and chile peppers, and there is no need to peel sweet potatoes (lots of vitamins in the peel.) I can't speak to the authenticity of this recipe as a Brazilian dish, but without the meat it was quite healthy, tasty, easy, and different. I served it with quinoa cooked with beef broth, onions, and garlic. I will be making this again - would give it 3 1/2 stars, if I could.
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Slow Cooker Carnitas

Reviewed: Nov. 3, 2012
I eliminated the cinnamon completely and tripled all the other spices. Used a bone-in pork roast, poked holes in the roast with a knife so I could rub the spices down into the holes as well as on the outside. Cooked overnight for 10 hours, shredded, then broiled on low in the oven for about 20 minutes to warm and crisp it up before serving it at a party. Strained juices from slow cooker and simmered them on the stove to reduce, and added just a bit of corn starch mixed with water to thicken. This "sauce" was delicious with the meat - next time if I have the time I will refrigerate the sauce and skim off the cold fat before simmering it.
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Little Smokies

Reviewed: Nov. 3, 2012
The brand of BBQ sauce will definitely make or break this recipe. I used KC Masterpiece BBQ sauce and no brown sugar at all (we don't care for sweet bbq sauce, but that is all a matter of personal taste.) I minced the onion really finely, to get the flavor without chunks. This was a really good way to pump up the flavor of the bottled sauce.
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Eggplant Sandwiches

Reviewed: Aug. 25, 2012
I microwaved the eggplant for a couple of minutes and them cooked them on an indoor grill because I didn't want to warm up my oven on a hot summer day. My eggplant was not young so I peeled stripes off like I've seen on online videos ... did not salt ahead of time, but it was not bitter. Delicious - will be making this often.
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Asparagus Pie

Reviewed: Apr. 18, 2012
I liked this because I just love the taste of asparagus ... but that's all it tasted like was asparagus, really. No other flavors stood out. DH didn't care for it at all. I took it to a pot luck since it is to be served room temp, but it was tough to eat with a plastic fork. I might try the technique again with added spices and flavors to make it special (maybe feta, or goat cheese and bacon, or savory, sage, and parmesan.)
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Sweet and Spicy Swiss Chard

Reviewed: Apr. 4, 2012
I really dislike sweet foods (sweet should be reserved for dessert IMHO), but after tasting I went ahead and added maple syrup, and it really wasn't too sweet. I wouldn't even call it sweet, but the maple syrup did just deepen the flavors. I didn't measure the ginger, just took a tubor of ginger from the freezer and grated off a good big using the micro-grinder. I will definitely do this again.
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Giovanna's Yummy Cheese Onions

Reviewed: Dec. 25, 2011
I wouldn't want this for an everyday dinner of a meat and just one or two sides ... too rich. But as one of several sides for a holiday meal or pot luck dinner, it's very good. We served it for Christmas dinner this year, and everyone loved it. (My nephew suggested making it the base for a ham casserole, which might be an idea worth experimentation.)
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Evil Turkey

Reviewed: Sep. 24, 2011
I just wanted dinner for two, so I used two turkey thighs, trimmed of fat and most of the skin. I scaled the recipe for 5 servings, but upped the amount of chipotles in adobo sauce to 1.5 oz because I wanted some heat. Just minced the chipotles by hand along with the roasted red peppers, added the other ingredients, then marinated the turkey thighs in the mixture for an hour before roasting at 350 deg F for 40 min. I didn't like the smell or taste of the marinade before cooking, but loved it once it was cooked. I took the meat out of the oven when it reached 162 deg F, knowing it would rise in temp to 165 while resting. My DH thought that the spiciness didn't penetrate the meat well enough, and though I disagree, I will try this with chicken next, because he might like it better with a thinner piece of meat (he likes things really spicy.) Served with roasted veggies that I cooked in the oven along with the turkey ... I used potatoes, onion, Brussels sprouts, and carrots, and the subtle, natural sweetness of the carrots was especially good with the Evil Turkey, so next time I will add more of those, and maybe some sweet potatoes. Now I need to find recipes to use up the rest of my now opened jars of roasted red peppers and chipotle chilies.
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Asparagus Parmesan

Reviewed: Feb. 16, 2011
I love asparagus, and this is a very good and easy way to cook it. Sometimes I add a bit of citrus, and sometimes other spices - for example, last night I served it with a chicken dish that included rosemary, so I added a bit of rosemary and lemon juice to the asparagus as well, and it was delicious!
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Addictive Sweet Potato Burritos

Reviewed: Jan. 4, 2011
I cut the recipe down to only one serving because I didn't want leftovers in case I didn't like it. But I loved it - served with salsa and light sour cream, it was tasty, easy, filling, and healthy. I plan to make more and freeze them for later, but will use less filling for each burrito, because it was huge. I used leftover black beans instead of kidney beans, Country Dijon mustard, and low-sodium soy sauce. Next time will use whole grain tortillas to make even healthier.
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Gages

Reviewed: Dec. 19, 2010
I thought I had red chili peppers at home, but didn't, so I substituted pickled jalapenos, and that worked well. After slicing the eggplant, tomatoes, and onion (and sweating the eggplant by salting it and letting it sit for 30 minutes, then rinsing off the salt), I chopped them up into bite-sized pieces. Needed more butter than the recipe called for, but instead I added olive oil ... also browned the onions per other reviewers' suggestion. Used less olive oil in the end dish (because I had used some in cooking the eggplant & onion.) I love balsamic vinegar, so I used that - it gave the dish an ugly brown color, but tasted good. I will make this again - would give it 3 1/2 stars if I could.
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Green Tomato Pasta Toss

Reviewed: Nov. 17, 2010
I love fried green tomatoes, and feta, and onions, but for some reason this just didn't come together for me. My DH didn't care that much for it either, so I don't think we'll be making it again.
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Chicken with Chipotle

Reviewed: Oct. 16, 2010
Loved how easy this was to make. I used skim milk, fat free sour cream, margarine with no trans-fat or sat-fat, and didn't add salt because I'd salted the chicken. (You can probably leave out the butter/margarine altogether.) I don't suggest serving with white rice because that was too bland of a side dish for this - maybe Spanish rice, or something else with more flavor. Next time I will use thin-sliced boneless, skinless chicken breasts (or maybe shrimp) and fresh tortillas for wrapping. Update: I made this recipe again for fish tacos, but this time my DH spiced it up even more with the addition of coctail onions and sundried tomatoes - worked very well.
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Black Bean and Couscous Salad

Reviewed: Oct. 8, 2010
Very easy and good. Followed other reviewers' suggestions to use only one can of beans, and double-up on the dressing ingredients (except for the olive oil). As with all dressings, mix the other dressing ingredients first, then drizzle in the olive oil slowly while whisking ... this keeps it from separating. Better the next day after flavors have time to meld.
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Garlic Mashed Potatoes Secret Recipe

Reviewed: Sep. 14, 2010
Very garlicky and good. There is no need to salt the water to boil potatoes (or pasta, for that matter) ... first of all, if you add salt before the water comes to a boil you could pockmark your pot, and second, if you add enough salt to your finished product it's simply not needed in this first step. I also used only about half the amount of salt called for in the ingredients list, and that was plenty.
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Heather's Best Ever Baked Chicken

Reviewed: Sep. 13, 2010
I love chicken with skin on, but this is flavorful enough that you don't need the skin. I used boneless, skinless chicken breasts, and added a little rubbed sage and black pepper to the marinade (I used cucumber ranch because that's what I had on hand.) Cooked as directed, but my meat thermometer showed that the chicken had reached 165 degrees with still 15 minutes to go, so I took them out of the oven at that time. It was moist, tender, and very easy. Good served with green beans and garlic mashed potatoes. Will try with pork next time (and maybe extra sage because I love lots of sage on pork.) Thank you for the recipe, Heather. UPDATE: I made this again using peppercorn ranch for the marinade. Cut boneless, skinless chicken into thick strips and cooked at 350 using meat thermometer to judge for doneness. This time I didn't have any sage, so used a handful of fresh herbs (basil, rosemary, dill, and I accidentally got a sprig of mint in there), and it was delicious.
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Cream of Asparagus Soup II

Reviewed: Sep. 7, 2010
Easy and delicious. It took about 15 minutes for the broth to begin to thicken. I used fat free half & half, and that worked just fine. I cut the asparagus into tiny bite-sized pieces, and it was good without pureeing, but in the end I did use my immersion blender just a little before serving. I will make this again, but will use half the amount of salt next time (it was good as written, but will be just as good or better with less salt.) I might also try a little cayenne as other reviewers have suggested.
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Slow-Cooker Chicken Tortilla Soup

Reviewed: May 31, 2010
Very good, very easy, and easily modified to suit your own tastes. I cut raw chicken breasts into large chunks and put in at the beginning, shredded shortly before serving. Per another reviewer, used 1 can Rotel 'cilantro & lime' flavor and 1 can Rotel 'Hot' (instead of separate tomatoes and green chili peppers), and added a can of black beans (undrained). Used about 16 oz chicken broth and no water, and added about 3 Tbsp cilantro shortly before serving. I find most soups just get better and better the longer they cook, so I cooked this on High for almost 10 hours and it was delicious. Served with plain non-fat yogurt and a bit of lime juice. Bought chips would be fine, but the homemade are better. Thinking about adding okra next time, as this will become a regular at my house. It would also be good for my vegetarian friends and family if I use veggie broth and eliminate the chicken.
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