MRSMATLIKRD Recipe Reviews (Pg. 1) - (18181886)

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Sopapilla Cheesecake Pie

Reviewed: Jun. 21, 2012
Super easy. Awesome, and AMAZING cold!! I used regular vanilla (real) and since I had a ton of cream cheese I combined it with another version of the same recipe and used 3 bricks of cream cheese and 1 1/2 cups of sugar for the filling. I used only 1/2 cup sugar for the topping (plenty) and just melted and poured the butter on top and sprinkled the cinnamon sugar over it instead of softening and mixing it all. I baked 45 minutes but could have cut it by 5 minutes- the top edge of crescent roll browned a bit more than I'd have liked but as it cooled it softened up and was fine.
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12 users found this review helpful

Buttermilk Syrup

Reviewed: Jan. 26, 2011
Turned out great in spite of the fact that I had to substitute milk + vinegar for the buttermilk (1Tbsp vinegar per cup of milk) and maple syrup + a splash of rum for the vanilla extract since I was out of both! Made only 1/2 the recipe...ended up adding a bit of milk at the end to thin it a bit so it was pourable, but better that than the other way around! :) Made it to go over Blonde Brownies I on this site as recommended by another user to recreate the Applebees Blondie sundae!
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17 users found this review helpful

Fluff Dip for Fruit

Reviewed: Aug. 7, 2009
Awesome change of pace for pitch-ins and cookouts. I used sugar-free pudding mix and only made 1/2 the recipe as it made a TON!
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2 users found this review helpful

Broccoli and Cheese Brunch Casserole

Reviewed: Mar. 30, 2008
I was so excited about this recipe, but was not impressed in the end... spent 3 days choking down leftovers after haivng a dinner party of 20! I added extra tomatoes on top and expanded the recipe slightly to fill a 9x13, but there really wasn't much flavor, and the ricotta cheese gave it a grainy texture. If I were to make it again I would use cottage cheese instead of ricotta, leave out the sausage as that flavor didn't compliment the broccoli and tomato, and maybe add more veggies and savory spices.
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Light and Fluffy Spinach Quiche

Reviewed: Mar. 30, 2008
This was amazing! Based on other reviews I cut the mayo back to 1/3 cup, left the milk at 1/2 cup and added an egg (to total 5). Also added 1/2 tsp of salt to the egg mixture, and layered the spinach as well as some chopped sundried tomatoes with cheddar AND feta cheese. Instead of squeezing the spinach dry, I thawed it in a skillet and sauted it with onions and a few frozen diced green peppers I had on hand. I used a deep dish pie crust and it filled it perfectly. I tried 3 new breakfast recipes for a brunch for 20 and this was by far the best!!!
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301 users found this review helpful

Gourmet Raspberry Chicken

Reviewed: Mar. 13, 2008
I was a little nervous making this based on conflicting reviews, but it was the only recipe that I had ingredients on-hand for and it turned out pretty well! I started by marinading the chicken in a raspberry salad dressing while I was preparing the rest of dinner, then took the chicken directly out of the marinade and dredged in a flour mixture (1/2 cup flour, 1/2 tsp salt, 1/4 tsp pepper, 1/2 tsp poultry seasoning) then browned in a skillet with olive oil. For the sauce, I only had one can of chicken broth, but I went ahead and used the amount of garlic the original recipe called for, but I skipped the 1st reduction step. Next, I added 1/2 cup raspberry cranberry applesauce (Motts single-serve container) and 1/4 cup of frozen apple raspberry juice concentrate, 1/4 cup white cooking wine, and the salt called for. I simmered it until it had cooked down to a reasonable sauce consistency, then poured it over the cooked chicken and topped with fresh raspberries. Because I had used the applesauce I didn't need to mess with the cornstarch to thicken anything. Wished I had had the frozen raspberries on hand to make more sauce, but it turned out delicious as it was. Served with a spinach salad with raspberries and a raspberry viniagrette, steamed asparagus and rolls.
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6 users found this review helpful

BUSH'S® Jamaican Black Bean Chili

Reviewed: Nov. 18, 2007
As a dietitian, I love the variety of vitamins all the ingredients in this recipe offer! Tried this out for the first time on some friends and everyone enjoyed it. I didn't realize there would be different options of "heat" for the tomatoes with green chilies. I picked the Rotel Original and got one big can instead of 2 smaller cans and felt that the heat of the chilies overpowered some of the other flavors in the chili, so next time I will get the mild. Used turkey bacon and topped with fresh lime, left out the fennel seed. Left everything else the same and served with cornbread and fresh pineapple for dessert. Tasted even better reheated!
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0 users found this review helpful

Apricot-Glazed Shrimp

Reviewed: Oct. 15, 2007
Excellent. The flavors complimented the shrimp nicely. My husband loved it! We served it over rice noodles. Will make it again soon.
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1 user found this review helpful

Eggy Veggie Bake

Reviewed: Jan. 5, 2006
I wanted a breakfast casserole without all the bacon and sausage and this was fabulous! I used yellow squash and added some thin-sliced carrot strips to add more color. I added about 1 tsp of minced garlic when sauteing the veggies, and for those that aren't big on "to taste" directions, I used 2 tablespoons for the lemon juice and Worcestershire sauce, 1/2 tsp salt, 1/4 tsp pepper, and 1/4 tsp garlic salt. Had to drain a little extra liquid off the top when it was done cooking, but it cut and served beautifully! It was a big hit with my husband.
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53 users found this review helpful

Caribbean Grilled Chicken Breast with Pineapple Salsa

Reviewed: May 12, 2005
My husband and I went on a Caribbean cruise for our honeymoon and hosted a themed party when we returned to show our pictures. Everyone raved about this recipe, and the extra pineapple salsa was gobbled up on tortilla chips!
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Spicy Orange Teriyaki Marinade

Reviewed: May 6, 2005
As I was preparing this recipe I must admit I was not at all confident that it would taste good, but it was fabulous! My husband loves spicy foods, and this is now one of his favorites! I couldn't find chili paste with garlic, so I just added a little extra garlic powder. Also couldn't find chinese cooking wine, or any cooking wine for that matter (living in England!) so ended up using white wine vinegar, and it was just fine. Also used crushed pineapple as some other reviews suggested. Used half of the recipe as a marinade for chicken and heated the other half for a glaze. To make it less hot, cut the chili paste in half, or to cool it off a bit, reserve some crushed pineapple to top your dish with before serving!
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5 users found this review helpful

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