springfield70 Recipe Reviews (Pg. 1) - Allrecipes.com (18153011)

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Amaretto

Reviewed: Feb. 4, 2006
Excellent recipe - delicious and easy. I made this (and homemade Kahlua) for holiday gift-giving and decanted it into pretty bottles. I also used some to flavor chocolate truffles. Highly recommended.
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5 users found this review helpful

Cheddar Bay Biscuits

Reviewed: Feb. 4, 2006
Fabulous and addictive! I made them 3 times this week. Try adding seasonings to the biscuit mix as well as the butter topping for extra flavor. A bit of Old Bay works well if you're serving them with seafood. I've also sprinkled in dill and chopped garlic and experimented with different cheeses. A winner!
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5 users found this review helpful

Whit's Chicken Enchiladas

Reviewed: Mar. 14, 2006
Although the basic recipe seemed workable, I approached it with some reservations because of other posted comments. A few changes seemed to help. I sauteed a small onion (finely diced) with the peppers and garlic. The filling was still a bit bland so I added a handful of fresh chopped cilantro, salt, pepper and a good squeeze of lime juice. I also substituted heavy cream for the water. I then added an extra step that takes a few minutes but, in my opinion, improves the texture. Pour some of the cream in a shallow dish. Heat a small amount of oil in a skillet. Quickly fry the tortillas, flipping over after a few seconds. Dip each fried tortilla into the cream - then proceed with filling and rolling. Then use the cream as stated in the recipe (I increased the amount to 1-1/2 cups to minimize the chance of this drying out). I covered the dish with foil and baked it for 15 minutes, then removed the foil for the remainder of the baking time. Pretty good overall, with the suggested changes.
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25 users found this review helpful

Caesar Salad Supreme

Reviewed: Mar. 15, 2006
I order Caesar salad every time I go out to eat. The dressing rivals anything I've had in a restaurant. I bake the croutons instead of frying them. Spread the bread cubes in a single layer on a cookie sheet. Spray evenly with olive oil-based cooking spray and sprinkle with garlic powder. Bake in a preheated 325 degree oven, turning often, until dry, crisp and golden (about 15-20 minutes). These are nice and crunchy and low in fat.
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107 users found this review helpful

Pork Tenderloin alla Napoli

Reviewed: Mar. 16, 2006
Very nice recipe - great flavor and easy to prepare. I doubled the sauce ingredients and added some slivered sun-dried tomatoes. I took the pork out when it reached 150 degrees, sliced it into thick medallions and added the meat to the sauce to finish cooking. This kept the pork very juicy and allowed it to absorb the flavors. Served it on a bed of angel hair pasta (which is why the extra sauce was needed). I arranged the pork medallions on the pasta and poured the sauce on top. Will make this again.
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76 users found this review helpful

Irish Soda Bread I

Reviewed: Mar. 18, 2006
Wonderful! I considered using other recipes but decided on this one because I didn't have buttermilk, which seems to be used in most recipes. This is moist and dense and has a lovely texture. I added 2 tablespoons of caraway seeds and shaped the loaves into freeform rounds on a greased baking sheet (wet your hands with a bit of cold water to facilitate shaping). I also used a pastry brush to apply some melted butter halfway through the baking time. The breads were golden and crusty and absolutely delicious. I will definitely make this again - and not just on St. Patrick's Day - as a base for bread pudding. No caraway seeds, of course. :)
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91 users found this review helpful

Mahogany Chicken Wings

Reviewed: Mar. 26, 2006
Really nice recipe. They were very popular at an appetizer and dessert party. I marinated the wings for 2 days to maximize flavor. I brushed the wings with half of the marinade and cooked down the rest until it was thickened. The concentrated glaze was poured onto the wings just before cooking was finished. I suggest cooking these in a disposable foil pan. I didn't. Big mistake.
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6 users found this review helpful

Seven Layer Mixed Up Salad

Reviewed: Apr. 5, 2006
What do you do with a box of peas and some leftover cooked bacon? Make this salad! Not content to leave well enough alone, I made a few changes. Didn't have grape tomatoes - used a chopped, seeded tomato instead. Added crushed garlic, dill, extra ranch powder, a bit of cayenne pepper and a splash of red wine vinegar. I also threw in a few tablespoons of mayo and used half cheddar, half bleu cheese. Yummy!
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14 users found this review helpful

Blackjack Brisket

Reviewed: Apr. 5, 2006
OK recipe. The meat was really tender but I thought the sauce was much too sweet. I will use the same cooking method again but will cut back on the molasses. It was overpowering.
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9 users found this review helpful

Green Goddess Chive Dressing

Reviewed: Apr. 9, 2006
Really good. I added some capers and a teaspoon of anchovy paste before processing everything together, which added a bit more depth to the flavor. Used the dressing for salad but will definitely make it again as a topping for fish.
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11 users found this review helpful

Cathy's Banana Bread

Reviewed: Apr. 20, 2006
The texture was OK but it didn't have enough banana flavor. Perhaps reducing the amount of sour cream and increasing the number of bananas would help. I added some raisins and sprinkled a streusel topping. Will make again but adjustments are needed.
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2 users found this review helpful

Cara's Creamy Stuffed Shells

Reviewed: Apr. 22, 2006
Split decision over this - S.O. loved it, I didn't. Changed almost everything - amount of meat (too much), amount of sauce (not enough), omitted egg, increased spices, etc. Seemed like alot of work for something just OK.
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2 users found this review helpful

Best Ever Corn Muffins

Reviewed: Apr. 26, 2006
This was better than I thought it would be. Nice light texture and good flavor. I added some corn kernels and doubled the amount of corn meal. Also omitted vanilla, which seemed like an odd thing to put in corn muffins (the amount of vanilla must be a misprint - I don't put that much in my desserts). It takes just as much time to prepare a traditional, from-scratch recipe, which is what I'll probably do in the future because we prefer a denser result. But very good overall.
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2 users found this review helpful

Tres Leches Cake

Reviewed: Sep. 15, 2006
Great, easy cake. Served it as part of a Latin dessert buffet. It disappeared. I'll definitely make this again. Thanks!
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2 users found this review helpful

 
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