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

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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

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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6 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

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

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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4 users found this review helpful

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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4 users found this review helpful

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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4 users found this review helpful

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

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

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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3 users found this review helpful

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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3 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

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

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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2 users found this review helpful

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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2 users found this review helpful

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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2 users found this review helpful

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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2 users found this review helpful

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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2 users found this review helpful

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