Angela Recipe Reviews (Pg. 1) - Allrecipes.com (18193079)

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Quinoa Chard Pilaf

Reviewed: Jul. 19, 2011
This is an awesome recipe base, so I'm giving it 5, even though I made major alterations. I did not use lentils (I used whatever canned beans I had on hand - kidney once, pinto the other time) and I didn't use mushrooms, as my family is not keen on them. I used veggie broth the first time (yummy! but needed some sea salt and freshly ground pepper at serving) and robust chicken stock the second time (delish!). There's a lot of wiggle room with this recipe. Take it and run with it!
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Steak Continental

Reviewed: Jun. 4, 2010
Finding a marinade that will make steak tasty enough and tender enough for my father to eat it without complaint - in fact, with high praise! - is impossible. Or so I thought! I used this base with some modification - I used three cloves of garlic sent through a press (we like things smelly and delicious around here!), a cup of homemade tomato sauce, and Italian seasoning blend instead of just oregano. I also made it a wet marinade (with the full cup of sauce) instead of a wet rub and kept it in a Ziploc in the fridge for about four hours before broiling it. Dad compared it to the Outback... I'll take it!
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Super Duper Oatmeal

Reviewed: May 12, 2010
I've made this with blueberries, strawberries, and the two combined... it's super tasty, I imagine it would apply to almost any fruit. I use frozen fruits for convenience and it loses nothing in doing that. My mom, who used to gag on oatmeal, can eat this. :)
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Chicken Casserole

Reviewed: May 12, 2010
Delicious! I added more veggies to the dish (nothing new, just more than what was in the recipe originally). I didn't want to pre-cook the chicken and dice it up, so I browned chicken breasts in the pan before baking, then laid them out on top of the noodles to finish cooking in the oven. I also used whole wheat egg noodles (Wal-Mart brand, 100% whole wheat!)... with the whole wheat noodles,t his was actually a pretty healthy and filling dinner dish! I will definitely be making it again.
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4 users found this review helpful

Slow Cooker New England Boiled Dinner

Reviewed: May 12, 2010
I couldn't actually find a 1-lb turkey ham, so I used the 2-lb one... and I'm glad I did. We ate it all and it was fantastic! The 'soup' and veggies that we didn't finish with the first meal, we added some corned beef to a couple of days later to make an improvised corned beef and cabbage.
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10 users found this review helpful

Baked Salmon II

Reviewed: Sep. 5, 2009
Finally, a fish recipe that I want to eat more than once! This is utterly fantastic, although a little too salty. I may omit the salt altogether the next time I make it. I reduced the olive oil all the way down to 1T as other review suggested and I upped the lemon to 2T. I didn't have fresh parsley, so I used 1/2t dried. Really, really excellent.
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2 users found this review helpful

Balsamic-Glazed Salmon Fillets

Reviewed: Nov. 1, 2008
I was really pleased with this, though I doubt I'll make it again any time soon. But, I think that has more to do with the quality of the salmon I used than the glaze itself. The glaze was super simple to make and quite tasty! I was really bored with just cooking my salmon in olive or sesame oil on the stove top, so this was a nice change!
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Mexican Bean and Squash Soup

Reviewed: Oct. 31, 2008
For all the work I did prepping the impossible-to-cut squash to go into this soup, it wasn't nearly as good as I was hoping it would be. It was my first time preparing anything using butternut squash and I was really disappointed with the results. Maybe it's because I can't buy limes here out of season and I nixed the tortilla chips and cheese to keep it lower in fat and calories... maybe those things make all the difference (as tasty, high-fat additions usually do!).
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5 users found this review helpful

Spaghetti Squash Casserole

Reviewed: Oct. 31, 2008
I made this with plain yogurt instead of sour cream (it's a lot easier and cheaper to get yogurt here) and used it as a re-heat meal for the week. As such, the bread cubes on top got all soggy (as I knew they would). I added spinach to the mix because I had some and other reviewers had done the same, but think that it may have been better without it. It needed salt and pepper after it was finished, but overall, it was pretty good. Shame there's no way to keep the bread cubes crunchy in the microwave, but if I'd eaten it straight out of the oven, I bet it would have been five stars.
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Balsamic Marinated Chicken Breasts

Reviewed: Oct. 31, 2008
I assume I didn't marinate this long enough to get the fantastic results that everyone else got... I did for 2-3 hours, at most, and then baked it. The flavor was barely there and the chicken seemed drier than I am used to having when I bake my chicken breasts in marinara sauce. I did bake several at once and kept them for meals during the week, so maybe that was part of the problem. I'm not going to write off the recipe, yet, and may try it again, but my results were just sub-par.
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Oatmeal Baked Chicken

Reviewed: Sep. 28, 2008
I made very few changes to this recipe. I used boneless, skinless chicken breasts cut into tenders (more surface area, yum!) and upped the garlic powder by at least double, because I love garlic! This recipe was so amazingly delicious that I immediately shared the link with many of my friends who are turning to a healthier lifestyle!
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Zucchini Parmesan

Reviewed: Sep. 23, 2008
I encountered the "watery" issue, too, when I made this, as expressed in many other reviews. But, I really had no complaints about the taste! However, I would NOT recommend eating this the day you make it. This is a dish best left to marinate in its own juices to let the flavors mix and intensify. Much better as a leftover/warm-up the next day. I used the recipe for my lunch side dish every day for a week!
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Spinach and Red Pepper Couscous

Reviewed: Sep. 23, 2008
I was in a hurry when I was making this, so I didn't take the time to chop up any onions, but it survived without it. I did have some spinach that needed to be used, which I tore up and tossed in to wilt at the end of cooking, as well as some halved cherry tomatoes. I didn't have currants or raisins, either, but I had Craisins and they were a light, fruity, pleasant addition! Very unique (and delicious) flavor from this recipe! I used whole wheat couscous and less oil than the recipe calls for. Soooo good!
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Pumpkin Turkey Chili

Reviewed: Sep. 23, 2008
LOVE this. I added lots more veggies (corn, black beans, an extra can of tomatoes) and some chicken broth and some tomato juice to get a little bit more "soup" out of the batch. Because I bulked it up so much, I wished I had added more pumpkin to it, and I probably will next time. This recipe is definitely going into heavy rotation as fall and winter approach! I ate it with some crusty bread and had a berry-based dessert for the perfect autumn finish!
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1 user found this review helpful

Berry Cobbler

Reviewed: Sep. 23, 2008
I have a habit of changing recipes, so I'm afraid I can't vouch for the true deliciousness of the recipe as written, but what I made was very tasty! I replaced the AP flour with whole wheat pastry flour (which made the end result a little chewier than it probably should be) and I reduced the volume of sugar by half (and substituted Splenda, anyway), and used applesauce in place of the butter. I had to add another 1/3 cup milk, possibly because of the whole wheat flour, but others said they needed more liquid, too. Used blueberries, baked for 40 minutes, and for me, that was enough. I cut the result into 16 small-ish squares (out of an 8x8 pan) and they are only about 75 calories/square. Excellent for when I need a low cal sweet treat! Freezes and thaws quite well!
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Salsa Red Beans N Rice

Reviewed: May 31, 2008
The only change I made to this recipe at all was to increase the amount of kidney beans by 1/2 cup (I used my own dried, then cooked beans, so whereas a can usually = 1.5 cups, I just used 2 full cups!). I made this with the intention of it being meals for a week, so I wanted it to be filling. I split it into five containers and it's even BETTER as a reheat-and-eat meal! This is a recipe that gets better with age. I look forward to making again, tweaking what vegetables I add to it. This is a customizable recipe in every way!
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20 users found this review helpful

Creamy Chicken and Broccoli Casserole

Reviewed: Dec. 13, 2007
Three stars as written (for the sheer heart-attack-waiting-to-happen-ness of it), a big FIVE STARS with alterations! As far as the sauce goes... I skipped the butter and reduced the oil by at least half. I used less cheese than called for and split the cheese between mozarella and parmesan and used some red chili pepper flakes to spice it up. When it was time to add the sauce to the rest, I had to add a little more broth and milk to get the right consistency, but it tasted great, regardless. So far as the bulk of the recipe, I used tri-color veggie rotini, ground turkey, again FAR less oil than called for, and added in four cloves of garlic. My biggest change? For me, it remained a skillet casserole only! I did not take the final step of pouring it in a pan, adding even MORE cheese, and sticking it under the broiler. That step is simply unnecessary as it should be absolutely delicious straight from the frypan!!
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Lentil Quiche

Reviewed: Dec. 9, 2007
As written, I'm not overly impressed with the taste/results of this recipe, but I can tell that with very little adjustment and change, it will be an excellent addition to my standard collection. Many other people said they neglected to add the tomatoes to the recipe and after trying mine, I wished I had not added them, as well. I had to sprinkle more salt over top of the result and I wish I'd included some minced garlic when cooking up the onions... just a few things I will be sure to do the next time I make this!
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85 users found this review helpful

Pumpkin Bread II

Reviewed: Dec. 9, 2007
Super easy to make, light clean up, great recipe! After reading other reviews, I reduced the sugar to about 2 cups and replaced half of the oil with unsweetened applesauce... and the result was awesome! I made two batches, one with the half cup of walnuts and one with a cup of raisins. Both absolutely delicious.
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3 users found this review helpful

 
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