STORMCHASER Recipe Reviews (Pg. 1) - Allrecipes.com (18161852)

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Cucumber Tomato Salad

Reviewed: Jan. 30, 2012
The vinegar to water ratio is a bit off for me. This turned out to be a lot of water with a hint of vinegar. Very bland. Next time I'll cut back the water and maybe drizzle just a tiny bit of oil. I would definitely add cheese - a nice Italian mix just rounds this out perfectly.
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1 user found this review helpful

Dill, Feta and Garlic Cream Cheese Spread

Reviewed: Jan. 4, 2012
I made this recipe in an attempt to recreate the spread used in one of my favorite veggie sandwiches at a deli I no longer live near. It's not a match to that, but it is FANTASTIC!!! I cut the recipe in half because it will only be me eating it, and used Neufatel cheese. In addition to my sandwich, it tastes great with crackers. So happy I tried this!
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2 users found this review helpful

Ultimate Party Meatballs

Reviewed: Dec. 26, 2011
This sauce is hands-down the best sauce for meatballs. From what I hear you can play with the jelly flavor used (I actually made mine with grape). I've known about this recipe for years but this is the first time I've made it and was so excited to know that it is as simple as everyone said. One key piece of advise that I'm sure many already know.... do not skimp on meatballs. I made this with a cheaper brand, frozen turkey meatballs that were absolutely horrible and had to throw the batch out. Next time I will make my own meatballs.
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2 users found this review helpful

Cheddar Artichoke Quiche Cups

Reviewed: Dec. 26, 2011
These were weird. They weren't bad, they just seemed to be missing a flavor note. I used all the ingredients as listed except only put in one bag of cheese. After one bag there was SO much cheese in the mixture I cannot believe this recipe calls for 2. I made them in a 9x9 pan and cut into bite-sized cubes, then brought them to a family gathering where everyone ate them and said they were good (they are very addicting). However, once they got cold no one ate them, and I definitely feel that they are much, much better warm. I'll make them again but I am going to tweak it - I think Parmesan or asiago cheese would make this fantastic.
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2 users found this review helpful

Balsamic Glazed Carrots

Reviewed: Oct. 19, 2011
These were AMAZING!! The first time I made them I kept the baby carrots whole, and they just didn't cook right. This time I cut them up into 1/4 in dime sized pieces and they turned out perfect. It did reduce the cooking time a bit - sauteed for about 8 minutes with the balsamic vinegar/sugar mix in for about 2 minutes. Definitely adding this to our staple side dish.
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3 users found this review helpful

Brownie Mallow Bars

Reviewed: Oct. 16, 2011
These were good but very, VERY rich. I'm thinking I might cut back on the peanut butter a little bit next time.
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1 user found this review helpful

Easy OREO Truffles

Reviewed: Sep. 18, 2011
These are always a hit. They are kind of a pain, a mess, and take some time, but the end result is well worth it! I make them for the winter holidays and everyone in my group now looks forward to them.
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1 user found this review helpful

Green Salad with Posole and Creamy Cilantro-Lime Vinaigrette

Reviewed: Jun. 14, 2011
Unfortunately, I have to agree with mmm...foodness. This just tastes like pureed beans. I tried adding in more hot sauce and green chilies, but I couldn't improve it.
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Pudding-Topped Fruit Salad

Reviewed: Aug. 14, 2010
Absolutely delicious as is. Pudding topping is very pina colada tasting. I added clementine oranges because I had a bunch in the kitchen, and omitted bananas because I didn't have any (though they would have been fantastic with the pudding) and strawberries due to allergies. Only bad thing is I made this for a work picnic on a 95+ degree day; the pudding started melting and made it look a little unappetizing so not a lot of people ate it. The ones who did kept coming back for seconds and thirds however, and kept commenting about how good it was. This is definitely a keeper for me!
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6 users found this review helpful

Easy Deviled Chicken

Reviewed: Jun. 3, 2010
This is a great recipe - so few ingredients to make a flavorful dish! I use Miracle Whip instead of mayo - gives it that much more tang (plus I'm not a fan of mayo so it's never in the house). Also, the timing seems way off for this. I make 3 to 4 boneless breasts and it takes about 35-40min on 350.
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9 users found this review helpful

Oven Roasted Teriyaki Chicken

Reviewed: Mar. 13, 2010
This was good, though extremely salty. I used boneless chicken breasts and made with long grain brown rice. I doubled the sauce to use in the rice and it just came out overbearingly salty. I tried to cut it by adding extra Splenda but I didn't want it to come out too sweet. It was great on the chicken, but not so much on the rice. I also halved the sugar to half Splenda and half brown sugar, and added a quartered onion to the sauce. It was good; I will definitely make again, I'll just make sure to use a lower sodium soy sauce next time.
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16 users found this review helpful

Sweet and Spicy Green Beans

Reviewed: Mar. 13, 2010
Absolutely delicious! I didn't have garlic chili sauce so I used another reviewers suggestion of garlic powder and chili powder and used a half tsp of each. The sauce was delicious - just the right amount of flavor without any component being overpowering. This is definitely going to be a staple side dish for us!
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Sage Pork Chops

Reviewed: Feb. 11, 2010
Three stars for being quick, easy and tasty. It's not the healthiest dish, but next time I'll swap the butter for olive oil. I loved this because I had everything in the cupboard, and literally I had dinner ready in 40min, with 30 of that being the simmer time that I could walk away and do other things. I did alter the dry ingredients slightly - basically I halved the salt and the pepper and made up for it with the sage. I also used boneless chops and simmered them for 30min, though next time I'll drop that to 20-25min. I'll definitely add this to my staple pork chop recipes, and next time I'll try putting my own flair on it.
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Bacon Broccoli & Raisin Salad

Reviewed: Dec. 6, 2009
This is such a good salad. I made it for Thanksgiving and everyone loved it. It's SO EASY to make, and perfect for any season, truly! I used a Lite version of my favorite jarred slaw dressing, and cut back on some of the bacon in the salad.
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9 users found this review helpful

Kyle's Favorite Beef Stew

Reviewed: Nov. 22, 2009
This was absolutely AMAZING!!! I cut the recipe in half and omitted the mushrooms as I can't stand them. Also I was short on time so put it on High for 4 hours then Low for 1 hour. The only way I can explain how fabulous this was is by giving it 5 stars! As for making changes and short cuts like some reviewers did, WHY?? That's what makes this recipe so special and good!
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1 user found this review helpful

Glazed Meatloaf II

Reviewed: Nov. 15, 2009
This was AMAZING! Both husband and I loved it. The only changes I made were: used one pound lean ground beef and one pound ground pork, added diced green pepper and used bread crumbs instead of shred. Next time I will try the bread on the bottom of the pan - very intrigued by that. PS - I use this recipe with my additions/substitutions above to make into hamburger patties... they are a hit in my neighborhood and I've shared it out quite a few times. Thanks for this awesome recipe Delia!
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1 user found this review helpful

Party Pinwheels

Reviewed: Nov. 1, 2009
I love making these for party appetizers... they're always a hit! I went with another reviewer's suggestion and used garden vegetable cream cheese - it was perfect, and so much easier. This is also really good with beef slices.
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Shrimp Scampi V

Reviewed: Aug. 24, 2009
This was OK. It needed a lot more flavor. I followed the recipe and did not cut back on the wine. I think if I make it in the future I'll be adding things to it.
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Pork Chops in Beer

Reviewed: Aug. 17, 2009
I love this recipe. The sauce is so simple and so delicious. I did add a little ground mustard to it (as suggested by another reviewer) because I was afraid it would be a little too sweet, but I think it would be fine just as the recipe calls it. We will definitely make this again.
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Bruschetta Chicken Bake

Reviewed: Aug. 17, 2009
I've made this before; it's a great dish that we make a few times during the Fall and Winter months. I love it because you can definitely play around with the flavors. I have never cubed the chicken; I just use regular breasts that I'd browned prior too and it cooks fine. The stuffing turns out moist on the inside and crunchy on top. I always use the orgegano & basil diced tomatoes. Next time I will try marinating the chicken and adding balsamic vinegar as suggested by some of the other reviewers.
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