UTOPIACHICK2004 Recipe Reviews (Pg. 1) - Allrecipes.com (18133579)

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No-Mayonnaise Ranch Dressing

Reviewed: Jun. 21, 2014
With some modifications, was great. We can't have buttermilk, so I just used sour cream. I did add some Apple Cider Vinegar and Lemon Juice to give it the zip it was missing from us not using buttermilk. Also, found that I had to double the seasonings. My husband and 8 year old daughter also think this dressing is great.
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Paleo Chili

Reviewed: Mar. 23, 2014
Delicious! I made a few tweaks to allow for GAPS diet, such as omitting the Worcestershire sauce (which there is so little in there for the amount of other ingredients, can't imagine it makes that much difference). I had planned on using coconut aminos instead and just forgot. I also used just ground beef, and less chipotle to account for an 8 year old not being able to handle the heat level of the peppers. Used a variety of yellow, orange, and red pepper (no green pepper). Recipe turned out great. Still wound up too spicy for my 8 year old. Will have to perhaps separate out a portion of everything else for her and cook it separately so my husband and I can still have the wonderful chipotle flavor. Will be putting this recipe into our regular meal rotation. Thanks!
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Daddy's 'If They'da had This at the Alamo we would'ha WON!' Texas Chili

Reviewed: Mar. 20, 2014
Delicious. I had to modify the recipe a tiny bit for the palate of an 8 year old. Had to use just a pinch or two of the chili pepper and used anaheim pepper instead of jalapeno. My kiddo, who is not a fan of ground beef even ate this. I have made this twice in the past 2 weeks. Thanks for the great and easy recipe.
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Angel's Old Fashioned Beef Stew

Reviewed: Apr. 2, 2013
My 7 year old devoured a huge bowl of this and then asked for more. I have never in my life seen my daughter eat beef this quickly and then ask for more. That in and of itself earns 5 stars. I did make some tweaks to the recipe, based on some dietary restriction for our family. We can't have starchy foods, so omitted the potatoes and flour. I also used just a regular large purple onion and only 3 carrots and 3 celery stalks. I didn't have chuck on hand, but had some thick sirloin (which we tend to like the taste of sirloin in stews better than chuck anyhow). Used 2 cups of homemade chicken broth. I didn't mess with the stove, just threw the ingredients into the crock pot. I was leery of using so much garlic powder (especially since the powder I have is very potent, fresh from a garlic farm), but went with the seasonings as noted and hoped for the best. I think I could have decreased the garlic, salt and pepper just a tiny bit (all 3 of us were drinking lots of water the rest of the evening). I was also wondering if just those 3 seasoning ingredients would be enough flavor. But it was really, really delicious. We had NO leftovers! Two adults and a 7 year old at the entire pot of stew in one meal. And my husband and daughter wanted to know when I was going to make this again.
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Baked Salmon II

Reviewed: Sep. 30, 2012
First off, I'm a vegetarian. In fact, near vegan for over 20 years. For the past few years, I've been having a lot of health issues and have become convinced I need to start getting meat back into my diet. Even back when I used to eat meat, I did not care for seafood. But, trying to improve my health, I'm starting off slow, trying to eat 1 an per day and 2 oz of some kind of free range meat. So I went out and purchased about a pound of wild caught salmon and looked for a recipe for it and found this one. I read other reviews and cut the oil back to 2 Tablespoons. A full teaspoon of salt seemed like a lot, so I cut that to 1/2 teaspoon. While I'm never going to love seafood, this recipe was good enough that I ate a little over my goal (2.5 ounces of the fish) and instead of just giving all of the remaining fish to my husband to eat, I put aside another 2.5 ounces to eat later this week. Thanks for a good recipe that made eating fish palatable for me. I was initially worried that it was way too much garlic, but it wound up being just perfect. My husband hasn't tried this yet, or else I'd let you know what his opinion is as well (although he loves fish and meat, so can't imagine he would have anything negative to say).
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Jelly-Filled Muffins

Reviewed: May 28, 2012
These were delicious! The recipe is so easy my 6 year old was able to help out. She especially enjoyed spooning the jelly! We used all organic ingredients, which often don't bake up quite the same as non-organic. I was a bit nervous because the batter did seem rather thick, but noticed another reviewer had the same issue. We only got 7 medium sized muffins out of the recipe. Even though the batter was thick, these muffins were the best I've ever had. I'm not usually a muffin fan, but I can't wait to have another tomorrow. My 6 year old devoured hers. One thing I did with the jelly was use the pad of my finger to make "well" for the jelly to go into (like with a "thumbprint cookie") so that the jelly wouldn't run out the side of the muffin. We eliminated the extra butter for the topping and didn't use anywhere near 3 Tablespoons of sugar (evaporated cane crystals) for a topping. We just mixed up a small amount of cinnamon and sugar and sprinkled on before baking. We also used 3 types of jelly. The one that was very smooth just bled soaked in (which was still yummy) the other jelly that had a thicker consistency with hunks of berries in it stayed more central. Next time I plan to experiment with cutting the butter to 1/4 cup (one stick) and the sugar (evaporated cane crystals) down to 1/4 cup (which another reviewer did and said the muffins still came out great). Thanks for the wonderful recipe Darlene. We will definitely be making these again soon!
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Absolutely Fabulous Greek/House Dressing

Reviewed: Jan. 1, 2012
WAYYYYYY too much vinegar. And not enough of some of the other seasonings. I tweaked this recipe down to 12 servings, and then followed other directions for how much seasoning to use. Also followed the advice of using equal vinegar and oil. Also followed the advice of emulsifying to get everything to blend together rather than having the oil and other ingredients all separat (thanks for that tip!). I can mostly taste vinegar. And usually I like vinegar in dressing and significantly reduce the oil. I will continue my search for a good greek dressing.
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Easy Pizza Sauce I

Reviewed: Jan. 1, 2012
I would give this a 3 star review as is, which is how I tried making it the first time around. With some tweaking, can definitely go up in rating. For pizza sauce, this is WAYYYYYY too watery. Next time I will try using only about 1/2 the water. And more seasoning. The recipe is a good starting point though.
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Sally's Spinach Mashed Potatoes

Reviewed: Nov. 28, 2011
THANK YOU GAIL!!!!! This was SOOOO delicious. I made a few changes to suit my taste. I doubled the dill and still couldn't taste it. Wondering if it was just super subtle flavor that I would miss if it wasn't there. I also used 16 oz of fresh spinach that I chopped in the food processor and then used the butter to saute the spinach. Reduced a lot of the liquid out of the spinach as I was afraid it would make the potatoes watery if I didn't get some of the liquid out. I wouldn't have minded omitting the step of chopping the fresh spinach. But I wanted my 6 year old to try this dish and I knew the bigger pieces/strands would be difficult for her. I also cut way down on the butter. About 1/4 cup, but could easily cut that down even more. I used really purple onion, which added a strong flavor plus a pop of color, about a 1/4 cup worth. I don't really think the cheese (extra sharp cheddar) added anything to the dish with it being on top. Will be making this dish again and adding cheese (maybe cut amount in half) mixed into the potatoes instead. I could also see how this dish would be a great base to add other vegetables. I want to make it again and add mushrooms. But could imagine so many other vegetables being added well to this! Definitely making it again. The entire family loved this dish!
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Spinach Balls

Reviewed: Jul. 2, 2009
Not very spinachy tasting. Bland. And very dry (even though I took them out of the oven prior to the 20 minutes listed in the directions).
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London Broil II

Reviewed: Jun. 4, 2005
This recipe is delicious, my husband loved it. The only problem with it is that we needed to double the quantity for the marinade. And this was for a steak that was less than 2 pounds (recipe said 4 pounds). Otherwise, it was not fully coated. Other than that, delicious!
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