CreativeCook Recipe Reviews (Pg. 1) - Allrecipes.com (18151363)

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Creamy Chipotle Chicken

Reviewed: Oct. 20, 2011
Fantastic recipe! I'm generally not a fan of recipes that call for canned/condensed soups, but this was really good. To make it healthier, I omitted the butter completely, used low-fat cream cheese (neufchatel) and 98% fat free cream of chicken soup. With three chipotles it was very spicy, but we like it that way! I softened the cream cheese and blended it with the broth until smooth, then added the soup, chipotles and garlic. I didn't add any salt or pepper - doesn't need it. Cooked on low for four hours and then turned to warm for another 1.5 hours. Perfect!
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4 users found this review helpful

Mediterranean Quinoa Salad

Reviewed: Sep. 25, 2011
Excellent flavor! Used chicken broth and half of the quinoa, added chick peas, roasted red peppers (not fresh green), fresh basil, fresh tomatoes, fresh cucumbers and artichokes. It's a keeper!
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6 users found this review helpful
Photo by CreativeCook

Sugar Cookie Icing

Reviewed: Feb. 15, 2011
I always use Wilton's Buttercream Frosting for my cookies, but decided to try this, too. WOW! The combination of the two on The Best Rolled Sugar Cookies from this site is amazing. I used Simple Syrup (get from any liquor store) in place of corn syrup and just plain water...but needed more than 2 tsp. Start with two and work your way from there to desired consistency. We used paintbrushes and the toddlers LOVED it. Almond extract is the best, too...yum, yum, yum.
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5 users found this review helpful

Crab Stuffed Mushrooms

Reviewed: Feb. 8, 2011
I used this recipe as a base and had six very large portobello mushrooms. I removed the stems and chopped them up along with a yellow bell pepper and four cloves of garlic. I had 6 slices of (thin) pre-cooked bacon that I zapped in the micro for a minute till crispy and then sauteed the vegetables together. Added in 8 ounces of crab, 1/2 cup of parmesan/romano cheese, 1/3 cup mayo (oilve oil based), 4-5 green onions and put in a full teaspoon of thyme, oregano and a half of savory. Got about a half cup of filling for each shroom and baked for 15 minutes at 375 (20 minutes would have been better). Nutritional content? Each one is 173 calories, 9.3 g fat (2.1 sat), 53.7 cholesterol, 406.5 sodium, 6.8 g carb (1.7 g fiber), 13.8 g protein. The bacon I use is the pre-cooked stuff from Sam's (it's the one of two things I get at that store. Each slice is 17.5 calories, but it's really thin). Enjoy!
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10 users found this review helpful

Fabulous Football Dip

Reviewed: Feb. 7, 2011
I used a tube of light pork sausage and two packages of neufchatel cheese with a can of rotel. I browned the meat in a skillet and mixed in the Rotel with the cream cheese to melt. Transferred everything to the crock pot and served with tortilla chips. Yum! For low-carb diets, we also had lettuce leaves :)
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4 users found this review helpful

Braised Balsamic Chicken

Reviewed: Feb. 3, 2011
This was great! I used fresh garlic (6 cloves), threw in about 2-3 cups fresh sliced mushrooms and about 3 cups baby spinach on top of the chicken to steam when it was cooking. To make this perfect? PARMESAN CHEESE sprinkled on top. Yum!
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8 users found this review helpful

Pesto Chicken

Reviewed: Jan. 20, 2011
Pretty good, but 25 minutes dried out our chicken. Might be best to use a thermometer next time...good flavors, though!
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3 users found this review helpful
Photo by CreativeCook

Salmon Ceviche

Reviewed: Jan. 16, 2011
I made the recipe exactly EXCEPT used only 1/2 teaspoon salt, doubled the chili paste to 1 teaspoon and halved the olive oil (2 Tablespoons). It was perfect over spring mix salad greens and makes four one-cup servings. Definitely a keeper with great flavor. Hopefully everyone knows not to put as much salt as the recipe calls for or that will ruin it.
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36 users found this review helpful

Spicy Garlic Lime Chicken

Reviewed: Dec. 30, 2010
This was really good - lots of flavor. The rub was enough for three chicken breasts and I only used 1.5 T of olive oil (no butter) to saute them in. I also cut back on the garlic powder at the end as that seemed like a lot to me.
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5 users found this review helpful

Green Salad with Posole and Creamy Cilantro-Lime Vinaigrette

Reviewed: Dec. 30, 2010
I made this dressing and it was fabulous! I used a 4 ounce can of hatch green chiles and only a half Tablespoon of olive oil and it was fantastic on our salad. It's a little thicker than true vinaigrettes, but packed full of flavor. I couldn't even tell it was made from beans to make it creamy! Yum :)
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4 users found this review helpful

Peanut Butter Kiss Cookies

Reviewed: Dec. 29, 2010
I doubled the recipe and used half brown, half white sugar and added in 1/4 cup of flour. Instead of kisses, I used peanut butter cups and these were a HUGE hit. I also only baked for 8 minutes because I like my cookies soft. YUM, very rich, but very good.
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8 users found this review helpful

Brazilian Fish Stew

Reviewed: Oct. 19, 2010
This was excellent! Of course I changed it a bit and used one red, one yellow and one orange bell pepper, one sweet onion, one tablespoon of olive oil and light coconut milk. I also used more garlic. I used tilapia and it turned out perfectly. I followed the cooking instructions and layered it all, cooked for 5 minutes and THEN stirred it every 5 minutes for 20 minutes total of cooking time. With my "lighter" changes, the new nutritional information is 242 calories, 9.7 g fat (3.9 sat), 13.4 g carb (2.5 g fiber) and 24.8 g protein (I've been logging everything I eat for well over a year). NEXT TIME I'm adding ginger, cayenne and green curry to make it more Thai!
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5 users found this review helpful

Smokey Chipotle Meatloaf

Reviewed: Oct. 12, 2010
I generally change things up here and there for recipes, but made this as stated and it was great! I used 93% lean beef and might go up to 96%. I also used a tangy BBQ sauce versus sweet. For baking it, I lined a baking sheet with foil and put the entire loaf pan on it and happy I did because it did splatter a bit. I also used a meat thermometer and baked to 157 degrees and it raised to 161 when it came out of the oven. Perfect, but took longer than an hour. Definitely let it rest for about 10-15 minutes so that it's not falling apart when you cut into it. Next time I plan to use a muffin pan so that there's more crunchy stuff along the sides and won't take as long to bake. Using the leaner meat (93%), I recalculated the calories to be 237 per serving, 9.9 g fat (3.4 sat), 10.4 g carb, 1.2 g fiber, 25.4 g protein.
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19 users found this review helpful

Soft Mahi Mahi Tacos with Ginger-Lime Dressing

Reviewed: Jun. 29, 2010
These were delicious! I made the sour cream sauce per instructions but used light. I added the cilantro and red onion to the salsa and broiled tilapia filets, sprinkled with some Tony Chachere's at 450 for 10 minutes - perfect! The combination of flavors are amazing...definitely a keeper!
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4 users found this review helpful

Pineapple Chicken Tenders

Reviewed: Jun. 1, 2009
This was excellent! I doubled the recipe and added garlic and ginger and then marinated skewered chicken, red, orange, yellow, green bell pepper, onion and pineapple. Put it all on the grill, served with brown rice and used some of the extra marinade as a dipping sauce. Will definitely make again and this sauce would be great for pot stickers, too.
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4 users found this review helpful

Spicy Sausage and Rice Casserole

Reviewed: Mar. 31, 2009
Thanks to the poster who made this on the stovetop - that did cut down on cooking time. To make it healthier, I used turkey hot Italian sausage (20 ounces) and a 28 ounce can of diced tomatoes w/herbs. I used water instead of chicken stock and had to add a bit more than a cup to get the rice to cook through. This was tasty!
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4 users found this review helpful

Curry-Coconut Shrimp

Reviewed: Mar. 13, 2009
I give this recipe 4 stars as written, 5 stars with the changes I made. I left out red bell pepper because I didn't have any, but I doubled everything else (except sugar...I left it at 1 tsp). I also added more garlic and added minced ginger. I also used finely ground Indian red pepper and it's HOT - so I used 1/2 tsp. I did add the corn starch and wouldn't do it again. The thickness was fine before it was added but I did it anyway. I served over brown rice and it made plenty...definitely something new in our dinner recipe collection!
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3 users found this review helpful

Beefy Mushroom Barley Soup

Reviewed: Feb. 23, 2009
I made this last night and with a few tweaks, it was great! I used 2 pounds of trimmed sirloin, cubed and coated it with corn starch. I heated a bit of oil in a pan and then added the meat. After it was a bit browned, I slowly added in 7 cups of beef broth (Progresso), which thickened using the corn starch, and let it cook for an hour with a bit of thyme, garlic powder, ground black pepper and a hint of salt. Then I threw in one pound of baby carrots, three stalks of celery, half an onion and a pound of mushrooms (all sliced and/or diced) with 3/4 cup of barley. With the last cup of broth, I added a bit more corn starch to make a slurry, turned up the heat, and it really made it nice and thick. I topped it with a bit of sour cream and we didn't think it added anything, so I don't think it's necessary. Mmmmm :)
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6 users found this review helpful

Italian Sausage Soup

Reviewed: Mar. 31, 2007
The flavor was very good, so I'll give it 5 stars, but we thought it needed something extra, so next time I'll use 8 ounces of whole grain rotini. I used sweet turkey Italian sausage (added red pepper flakes for heat) and browned a yellow onion with it. I also used a whole pound of baby carrots and chicken broth, but otherwise the rest of the recipe stayed the same. I smashed one can of the beans to help thicken the broth, too. Thanks for the recipe! It would be good with lentils, too...
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9 users found this review helpful

Greek Pasta with Tomatoes and White Beans

Reviewed: Mar. 20, 2007
I had to add a lot of stuff to this recipe to give it some flavor. I used all fresh ingredients: tomatoes, basil, spinach, mushrooms, onion, garlic and oregano. I also used crushed red pepper (for some heat), rinsed cannellini beans, low-fat feta and whole grain pasta and added a jar of marinated artichoke hearts. If I had them, I would have thrown in some kalamata olives, too. The basic recipe just needed some "oomph"!
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8 users found this review helpful

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