Casey M Recipe Reviews (Pg. 1) - Allrecipes.com (18192467)

Jamaican Burgers

Reviewed: May 2, 2012

I can't believe how good this is. Not looking for something that would "spice me out"...this was "spicey" enough with room to heat it up to taste. For the first time making it, I followed the recipe except using Quinoa as a reviewer suggested. It's a complete protein and significantly boosts the nutritional value without compromising texture. Also, I didn't add salt. I hadn't used Jalapeno peppers before and almost think it could have used another small one. I'm not ready for a habanero pepper yet. After mushing it together, I didn't need an egg. A vegetarian keeper for sure.

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2 users found this review helpful

Scallops Mascarpone

Reviewed: Sep. 26, 2010

Another flexible recipe. I used Shitake mushrooms, chopped sweet onion, extra garlic and dried parsley. Fat free milk worked fine. A little parmesan and a hand full of sharp cheddar made a great sauce. Mascarpone goes well with prawns as well. I decreased the whole wheat spiral pasta to about 10 oz. Impress company with this elegant meal.

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2 users found this review helpful

Mushroom Orzo

Reviewed: May 16, 2010

I liked this recipe a lot. Added some prawns for additional protein, broccoli for color and nutrients, garlic...just because. I hadn't used pearl onions before...but cooking them for 3 minutes and squeezing the pulp out of them worked well, and kinda fun. I didn't use as much butter as listed to cut down on fat.

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2 users found this review helpful

Thai Chicken Pizza

Reviewed: Feb. 18, 2010

I do like this pizza recipe a lot....though I use the peanut sauce recipe on this site and put it on the crust, be it Boboli wheat or homemade. Julienned carrots and using the sprouts DOES work out fine.

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3 users found this review helpful

Southern Pulled Pork

Reviewed: Feb. 18, 2010

I really appreciated the tip about not adding sauces etc until AFTER it's done. I used onion and BBQ sauce on the actual bun. The recipe as written provides many burger type meals...or sloppy joe like meals. A slice of cheese never was bad when melted over the PP when on the bun. It freezes and reheats well to make a new fresh "bunned" meal anytime you want.

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2 users found this review helpful

Crustless Spinach Quiche

Reviewed: Nov. 17, 2009

This was pretty darn good even "lightening" it up. I used about half egg beaters and half eggs, 2% cheese of choice plus added mushrooms and garlic. I rarely add salt to anything and it was fine.

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2 users found this review helpful

Thai-Style Peanut Sauce with Honey

Reviewed: Nov. 17, 2009

I enjoyed this a lot, using what I had, like reduced fat peanut butter mixed with almond butter and chopping up some almonds to take the place of crunchy peanut butter. It went well with diced chicken and multi-grain fettuccine with chopped broccoli for color and nutrition. A few mushrooms and some diced onion helped provide more of a balanced meal in one.

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4 users found this review helpful

Hot Dog Noodle Casserole

Reviewed: Oct. 18, 2009

This is a kind of fun recipe. If I had kids, they probably would like it. Like others, I added some Worcestershire sauce and a couple splashes of Tabasco Sauce. Also sauteed some onions and used Mushroom soup with Roasted Garlic. Fat Free Sour Cream and 2% cheese limited the fat. I love the fat free white smoked meat Turkey Hot Dogs...so the recipe is a lot lower fat than the original. Whole Wheat noodles also helped. I diced up some zucchini and added that to the soup mixture as well, to give it some REAL vegetable besides frozen peas. Doesn't hurt to mix it up a bit before putting it in the oven.

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3 users found this review helpful

Creamy Macaroni and Cheese

Reviewed: Aug. 15, 2009

Ok...so comparing to my Mom's simple M&C recipe as I grew up as kid...this is pretty darn good. I tend to adjust recipes to my preference from the "git go"...I used 8 oz 2% cheese and 8 oz full fat cheese. Also added a at least a Tablespoon garlic, about a cup of zucchini I grew and had available. I used one can of fat free evaporated milk and one can of 2% fat can. The cheese was fatty enough to make this a non issue. POC...Pasta of Choice is indicated here also. This is a nice version of our childhood version...a decent alternative.

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2 users found this review helpful

Shrimp and Feta Cheese Pasta

Reviewed: Aug. 10, 2009

Very, very good...even with individulal variations. I used 3 Roma tomatoe's, fresh Basil and added some mushrooms, onion, zucchini I grew (first time...isn't hard)plus more wine per other reviewer and some Smart Balance with the Olive oil/wine and extra garlic. I use reduced fat Feta and whole grain pasta also. The extra vegetables and sauce balanced the 16oz of pasta...or not, depends how you like it. Definately a "company friendly" recipe.

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5 users found this review helpful

Slow Cooker Buffalo Chicken Sandwiches

Reviewed: Jul. 2, 2009

Now I can have my own chicken pull apart sandwich. I've never fixed anything like this before...and my only hesitation now is the amount of salt. I used unsalted butter to help a little. Not sure if it helped the volume of salt, but I used about 12 oz of Frank's mildest buffalo wing sauce with some GATES Kansas City BBQ sauce and a splash of white wine for the marinade/slow cooker sauce. I also added some diced bacon bits I had around. Raw bacon would have cooked fine too. Sauteed in garlic/butter sauce some onion rings and sliced Shitake mushrooms later to put on top of the sandwich. Very good flavor with enough spice fer sure (Gates isn't for sissy's either).

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2 users found this review helpful

Pasta Con Broccoli

Reviewed: Jun. 17, 2009

Not bad as I cooked it...meaning somewhat de-fatting the recipe by using half and half and Fat Free half and half (with some cornstarch)in equal parts. I also used asparagus AND broccoli with oyster,Shitake and Portabella mushrooms and about half cup diced sweet onion. Used what I had for tomatoe sauce...a couple tablespoons of tomatoe paste mixed with white wine. Didn't add salt like usual, more garlic...not bad tasting and no need to see the cardiologist.

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3 users found this review helpful

Dijon Garlic Salmon

Reviewed: May 16, 2009

Another good option for cooking Salmon. I made a "Dijonaise" of light mayo and Dijon with a bunch of chopped garlic. Other than that...used the individual spices suggested by others rather than seasoning salt. A splash of white wine didn't hurt the moisture aspect any and adds to a mayo/dijon/garlic/wine sauce, albeit not of a large volume.

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17 users found this review helpful

Fire Roasted Tomato and Feta Pasta with Shrimp

Reviewed: May 2, 2009

I used a pound of whole wheat pasta, pound of 26-30 count Prawns, 5 oz Lite Feta plus about 3/4 cup brocolli with like amount of mixed Shitake and Oyster mushrooms. Like "intelligentperuser's" review on this recipe I didn't add additional salt and I only added a second can of Fire Roasted Tomatoes, not 3 cans. I used more Garlic and Basil than called for as well...go figger!!! A nice recipe for any occasion.

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3 users found this review helpful

Garlic Chicken with Orzo Noodles

Reviewed: Apr. 27, 2009

ORZO...the new rice...who'd a thunk it. I DID not know. I always thought..."What's the point". If you want pasta...USE PASTA. Then I realized I'd rather use rice shaped pasta...THAN RICE. Also, I try to use Whole Wheat products when available...as it is with ORZO. Though I still haven't figured out Whole Wheat Gnocchi. I'd be buying WW potatoes if I could find them. Alas, that's another time and place. As far as the rest...add mushrooms, broccoli and WAAAAY more garlic if you want to ooze any garlic out of your pores. Plus, how can you call something a garlic dish to feed 4 without adding a lot more than 2 cloves? The better Parmesan you use...the better it tastes. I like to add more spinach also...since spinach reduces so much. Arugula would probably add a peppery nature to the leafy greens if one wanted to try that, or add both.

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3 users found this review helpful

Chicken Quesadillas

Reviewed: Apr. 27, 2009

This recipe seems like it would work for any fajita, burrito etc. Didn't realize folding a burrito over made it a Quesadilla...to the point I used whole wheat Pita Bread to stuff the ingredients into. My quesadilla maker doesn't tolerate large volumes either, if you were to try one of them. As usual I adjusted the ingredients...Less peppers, more onion and added mushrooms because I like 'em and garlic because I add it to most meals. I used less than a full envelope of seasonings due to using less chicken. It did have good flavor and the pocket bread made it easier to eat, I also used less cheese. A tasty and flexible recipe for sure

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Chicken Milano

Reviewed: Apr. 12, 2009

This is my fav Sun Dried Tomato recipe. I’ll start by saying that. The caveat is I don’t have any others. That’s my issue more than an indictment against SDT’s. That said, I also modify the recipe each time I cook it based on what I have. I use a combination of Fat Free 1/2&1/2 and regular 1/2&1/2 plus a little Corn Starch to reduce the FAT calories and provide a thickened sauce. Today I used Asparagus, Onion, and some Cabbage I had on hand. I also used dried Basil in lieu of going to the grocery store. I also put dried Basil with some pepper and a little salt on the chicken when I cooked it. Mostly, the SDT’s provide enough salt for the recipe. I always use whatever pasta I have on hand…doubling it to 16 Oz to go with extra broth and reduced fat “Cream sauce”. Point is: use what you have, add extra vegetables, dice the chicken like I did etc…It’s a great foundation or stand alone recipe.

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Clam Sauce with Linguine

Reviewed: Feb. 7, 2009

I've fixed this twice. Each time varying it depending on what I have around. I always add a green vegetable, zucchini the first time/asparagus the second. Corn starch mixed w/ cold clam juice thickens the sauce nicely. Smart Balance Light mixed w/ some Olive Oil lightened it up, didn't add salt, used multi-grain pasta, extra garlic and a variety of mushrooms like Oyster, Portabella and/or Shitake with a splash of white wine. Very flavorful however it's fixed.

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4 users found this review helpful

Thai Chicken Curry with Pineapple

Reviewed: Jan. 25, 2009

Nice mix of spice and sweet...even after I added more...and more green curry paste and powdered curry late in the game. I used bean sprouts, brocolli, shitake mushrooms, green pepper, carrot, green onion and sweet onion and cabbage I had on hand. I added a little of the juice from the canned pineapple mixed with cornstarch as well as having added the cornstarch per directions. I cooked Orzo to use in lieu of rice. Probably could have added the Orzo when simmering as far as that goes. It was too much work de-fatting the thighs...I'll use boneless skinless thighs next time...or tenders...or breasts. Season to taste is the best idea of course.

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Shrimp Linguine

Reviewed: Dec. 28, 2008

This is restaurant quality...darn tasty. I pretty much followed the recipe. I used dried oregano and fresh basil, used half fat free half and half and regular half and half, and if you "halfn't" had enough of that...I sauteed the 16-20 ct Prawns in a little of the left over bacon grease. I also added Shitake mushrooms to the tomatoe, green onion mixture. Also added a splash of white wine and extra 2 percent monterey jack cheese. Definately a keeper I've tried to cut a couple grams of fat from. The Parmesan was reduced fat also. I used garlic fettuccini as my "Pasta of Choice" since any of these types of dishes are flexible as to the TYPE of pasta used.

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3 users found this review helpful