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

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Chicken Salad With Thai-Flavored Dressing

Reviewed: Jun. 30, 2007
Very good. I used mixed salad greens and added tomatoes to the salad. Even better the next day.
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5 users found this review helpful

Black Bean Spinach Pizza

Reviewed: Dec. 25, 2007
Excellent pizza. My monterey jack cheese had jalepeno peppers added, but I don't think that changed the taste much. My husband suggested adding a bit more salsa next time, but my sister said not to change a thing. We didn't think it was too much onion at all, but then we love onion. I might add mushrooms next time, per other reviewers' suggestions, but I won't bother sauteing them first.
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5 users found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: Dec. 26, 2007
I just call this Roast Sticky Chicken because it does not taste at all like store-bought rotisserie chicken .. but it is fabulous! No need to marinate overnight, though, because it cooks so slowly, there's plenty of time for the spices to soak in (and I've tried it both ways.) And don't throw the giblets away, after washing them, roll them in the spices and put them back inside the cavity with the onion. I made this for my Mom once, and she kept looking in the oven and telling me my chicken was going to be dry - but even she had to admit in the end that it was not at all dry, and now she makes this regularly. The last time I made this, I cooked it in the crockpot for about 5 hours on High, adding a chicken bouillon cube in 1/2 cup water in the bottom to make sure it had enough moisture, and I chopped up some mushrooms to add to that broth - excellent! Next time I'm going to do this again, but I'm also going to remove the skin, because I think it will be plenty tasty and much healthier without it.
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1 user found this review helpful

Pepperoncini Beef

Reviewed: Dec. 27, 2007
My husband and I love this as is. But lately we've taken to adding potatoes, carrots and onions, and we serve it like a roast. Be sure to serve with bread to sop up the juice. (I've not tried it in sandwiches, but I'm sure that would be good. I've also read a suggestion to use a jar of picked cauliflower and other veggies instead of pepperoncini - sounds good, but I haven't tried it.)
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1 user found this review helpful

Two-Cheese Spinach Bake

Reviewed: Dec. 29, 2007
DH and I did not care for this. We love spinach, so see no reason to hide it in this bland way. We also love cheese, but the egg and flour took away from the cheese flavors. I halved the recipe, so only cooked for 30 min., and sprinkled a bit of water on top before microwaving leftovers, and it was not dry.
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1 user found this review helpful

Salsa Chicken

Reviewed: Apr. 22, 2008
This was really good and easy. I pounded the chicken breasts thin so they'd cook evenly and be tender, and I used low-fat cheddar and fat free sour cream. Didn't know how to tell when the chicken's juices ran clear, since it was covered in salsa, but I just took it out and sliced into one to see if it was done. Will make again.
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Marinated Spicy Pork Chops

Reviewed: Dec. 8, 2008
I went by the recipe exactly, and I wouldn't call it spicy, but it was good and very easy. Will make again.
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3 users found this review helpful

Cottoneyed Peas

Reviewed: Dec. 8, 2008
This was very easy and good - I didn't have bacon, so left that out, but I'm sure it would be good with bacon added, because what isn't?
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4 users found this review helpful

Pomegranate Feta Salad with Lemon Dijon Vinaigrette

Reviewed: Jan. 12, 2009
The dressing was good, but way too tart. I like sour things, but I only put 1/3 of the lemon juice called for and it was as sour as I could ever imagine wanting. The trick to dressing is to mix all ingredients other than the oil, then drizzle the oil in very slowly, whisking vigorously as it drizzles. This keeps the dressing from separating. The salad was good, but the pomegranate seeds fell to the bottom of the bowl and it was an effort to get some in each bite. My DH and I didn't think they really added anything to the salad, so for the leftovers we left out the pomegranate and added mandarin oranges and sugar-coated pecans. We both thought that went better with the feta and tart dressing.
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3 users found this review helpful

Guaco-Tacos

Reviewed: Jul. 16, 2009
These were very good, and easy. You can warm tortillas in the microwave if you don't want to heat the oven (wrap in wet paper towel first). I used black beans, did not rinse them, warmed them on the stove, then mashed them a bit with a fork. If you like things spicy, add lime juice and extra jalapeno and garlic to the salsa, and add spices to the beans (I used cumin, garlic, chipotle powder, and red pepper) ... but if you like things less spicy the original recipe would be delicious as is.
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10 users found this review helpful

Quick and Easy 20-Minute Chicken Posole

Reviewed: Sep. 22, 2009
This was a quick and easy supper. After tasting, I tripled the cumin and garlic, but DH and I both thought it still lacked flavor. We served it over rice, which we thought made it more of a hearty meal. He added Sriracha hot sauce to his. I added chipotle powder, red pepper flakes, and plain nonfat yogurt to mine. After these additions we thought it was good, but probably won't make again.
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8 users found this review helpful

Flash-blasted Broccoli and Feta Pasta

Reviewed: Dec. 20, 2009
Usually I find that recipes provide more than the suggested number of servings, but I halved this recipe and it only made 3 servings. I will admit, though, that I served generous portions because this was so good! I used a different shape pasta because I had no linguini, I used fresh tomatoes rather than canned, and I omitted the pine nuts because they are so expensive in my area ... but still, this was fabulous. This will go on my regular rotation of meals, because it was easy to make. I love the flavor of the flash-blasted broccoli - I'm going to cook it that way next week to go on a veggie pizza.
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7 users found this review helpful

Exquisite Pizza Sauce

Reviewed: Jan. 11, 2010
Delicious. I don't care much for sweet food (unless it's dessert) so I waited until the end to add the honey. After tasting I decided to add only 1/2 Tbsp of honey, and I thought that was perfect. This recipe was enough for one large pizza - it was more than I needed for an 11" Boboli thin crust. I plan to pre-mix some of the dry spices for future use, as suggested by other reviewers. For vegetarians, I think this would be very good even without the anchovy paste.
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Chicken Puffs

Reviewed: Jan. 19, 2010
This was good. I don't recommend making at the last minute because you do need time for the chicken to cool before adding the cream cheese, or it will be runny and difficult to wrap. Had to cook for twice the length of time - next time I'll follow the cooking instructions on the crescent roll pack. After reading reviews that said it was bland, I added extra onions to my chicken, and also a pinch of basil, marjoram, thyme, salt and pepper. Also added a bit of parmesan cheese to the cream cheese mixture. DH called them pot pies, and that is what they tasted like. Next time I won't get the large size crescent rolls, though. If you end up with extra crescent roll dough, don't throw it out, just roll them up and make crescent rolls - they're good!
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Crispy Coconut Chicken Fingers

Reviewed: Jan. 29, 2010
I made this for supper with a side of fresh green beans, and it was very good. Not so good leftover, though, so next time I will only make enough for one meal, or a party appetizer. I used KELOUA's suggestion to marinate in coconut milk and a Tbsp of lime juice, and I definitely recommend that. Also used bread crumbs instead of flour - I forgot to top with butter or olive oil spray, but since I used bread crumbs they were crispy and had no raw flour taste, and that saved me a few calories. Used mango preserves instead of apricot, and loved it - even though I normally don't like sweet food (except for dessert).
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Black Bean Salsa Soup

Reviewed: Feb. 28, 2010
Easy, healthy, and good. I didn't have celery, so substituted bell pepper instead. Used extra virgin olive oil instead of butter, and went heavy on the garlic and cumin. Served over rice. Good even without cilantro, but I would add cilantro if I had it. (Oh, and I also toss in a bit of wheat or oat bran into almost everything I cook ... you can't taste it, and it's good for you.)
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4 users found this review helpful

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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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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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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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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