cecefltrn Recipe Reviews (Pg. 1) - Allrecipes.com (18240653)

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Creamy Potato Sausage Soup

Reviewed: Oct. 29, 2013
Oh, yum! I made this as written, with one small change: I added two chicken bouillon cubes to the soup, because I thought it might need a little "something extra." This was really great soup, and it was exceptionally easy. Everyone in the family, including my "I don't like soup" son, loved it. Next time, I may add chopped celery and carrot, but really, it doesn't need a thing. Thanks for a great recipe.
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1 user found this review helpful

Sweet Grilled Peaches

Reviewed: Jul. 20, 2007
This is an easy and wonderful summer dessert! I added a tablespoon of melted butter and about 1/4 cup of brown sugar before I grilled the peaches, and it was perfect, served over vanilla ice cream. I would certainly serve this to guests at a summer cookout! Thanks for a great recipe. It's a keeper!
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1 user found this review helpful

New England Clam Chowder I

Reviewed: Dec. 28, 2007
An excellent, easy clam chowder. I used frozen clams instead of canned, and added a bottle of clam juice to boost the flavor. The chowder tasted great and got rave reviews at my Christmas party. One thing, though: I followed another reviewer's advice and added mashed potato flakes to thicken the soup, but it got too potato-y. Next time I'll try cornstarch or flour if it's too thin. I will definitely make this again. Thanks for the recipe!
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2 users found this review helpful

Lemon Seafood Risotto

Reviewed: Mar. 12, 2008
This is a wonderful, easy risotto. I only had cooked frozen shrimp on hand and, after thawing, I threw them in for the last few minutes to heat through. Otherwise I followed the recipe exactly, and it was a big hit with my family. Not too lemony at all, as some reviewers thought.
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15 users found this review helpful

Key Lime Cookies I

Reviewed: Jul. 4, 2008
This is a great summer cookie recipe. I used key lime juice (easier than squeezing those itty bitty limes!) and the taste was a nice combination of sweet and tart. Don't worry if the dough is "sticky." I didn't try to roll them into balls, but just dropped them onto the cookie sheet using a teaspoon. They shaped up nicely as they baked. These are nice, soft cookies that will travel to a 4th of July picnic tonight. Thanks!
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2 users found this review helpful

Red, White and Blue Slaw Salad

Reviewed: Jul. 21, 2008
Five stars are not enough! I'm not a cole slaw fan but I made it for DH who loved it... then the kids loved it... so I tried it, and now I love it too! I used an entire package of shredded cabbage, and Marzetti's Light slaw dressing, and followed the recipe just as it's written. I am now a convert to cole slaw, and I will use this recipe often. Thank you!
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1 user found this review helpful

Risotto with Tomato, Corn and Basil

Reviewed: Oct. 5, 2009
This is a nice risotto, on the sweet side thanks to the wonderful addition of corn. I din't peel the tomato, just seeded and chopped it and added it in for the last few minutes. Next time I'll try substituting chicken broth for the water for a little more savory taste. Be sure to allow more cooking time than the recipe suggests; it took me about 50 minutes from start to finish. Don't add the liquid too quickly or cook it over very high heat to try to speed up the absorption of the liquid; risotto always takes a while, but it's worth it!
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1 user found this review helpful

Rosemary Roasted Turkey

Reviewed: Nov. 27, 2009
I've tried several methods for roasting turkey over the years (cooking bags, rubbing with butter or oil, using different herbs and seasonings) but this was by far the best. My search for the perfect Thanksgiving turkey recipe is over. Everyone at the table loved it. Thank you!
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8 users found this review helpful

Salsa Chicken Rice Casserole

Reviewed: Jun. 29, 2010
This is an easy, very tasty casserole which was a huge hit with everyone. I made it almost exactly as written. The only thing I changed was to add a layer of black beans and a layer of frozen corn on top of the rice, then top with remaining ingredients. Iit doesn't remain layered (like lasagne) when served, so I just used one layer of each ingredient. This will be in my regular casserole rotation. Thanks!
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4 users found this review helpful

Farmer's Casserole

Reviewed: Jan. 7, 2011
I made this exactly as written, and my entire family loved it, which is unusual in my house. I used cubed frozen hash browns, and the only thing I might do differently next time would be to roast the potatoes before putting in the casserole, to give them a little firmer texture. Otherwise I won't change a thing. Thanks for a "keeper" recipe!
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10 users found this review helpful

Avocado Feta Salsa

Reviewed: Jul. 23, 2011
Oh my goodness, this is wonderful! Just the thing on a steamy summer night... nice and cool, very tasty. Made it exactly as written and it got rave reviews from all. No leftovers!
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4 users found this review helpful

Baked Seafood Au Gratin

Reviewed: Dec. 27, 2011
Excellent! I changed it just a little, though. Based on others' recommendations, 1 doubled the scallops to 2 pounds; eliminated the flounder; added 1 bottle clam juice and reduced the milk to 2 cups. Also, I didn't use the pepper (we don't care for it) and added some garlic to the onion as it sauteed. I put it together the day before, then all I had to do was pop it in the oven. It got rave reviews from everyone around the holiday table. I will definitely be making this again. Thanks!
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5 users found this review helpful

Grilled Salmon II

Reviewed: Jul. 6, 2007
This marinade is wonderful! I tossed a few dozen jumbo shrimp in with the fish, then before grilling, I threaded them on skewers. Both the salmon and shrimp had great flavor, and received raves all round the table. If I could give this one more than five stars, I would. I will definitely be making this again... the family insists! Thanks for the recipe!
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5 users found this review helpful

Caramel Apple Pie II

Reviewed: Dec. 27, 2011
This pie went so fast at our family's Christmas party that I never got a chance to taste it! Based on that fact alone, it gets five stars from me. Next time, I'm keeping it at home with me! Thanks for a great recipe.
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2 users found this review helpful

Garlic Parmesan Monkey Bread

Reviewed: Dec. 27, 2011
This was a great accompaniment to our Christmas dinner. I worried that people would think that it was weird to pull bread apart with your hands at a nice holiday meal, but it was not a concern. Everyone loved it. Thanks!
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2 users found this review helpful

Clark's Quiche

Reviewed: Apr. 15, 2013
Very, very tasty. I made it exactly as written, just omitting the mushrooms (one son won't eat them). These fit perfectly in two deep-dish crusts. I will definitely be making this again... thanks!
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1 user found this review helpful

World's Best Potato Salad

Reviewed: Jul. 11, 2013
By far, the best potato salad I've ever had. I used a few suggestions from other reviewers: Doubled the corn starch to 2 tsp, used 1 tsp ground mustard instead of prepared, and added 1 tsp celery seed. This dressing is amazing. The recipe made lots of dressing; next time, I will throw in a few extra potatoes so that I can have leftovers. (Or, I can hope for leftovers!) Thanks!
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3 users found this review helpful

White Bean Chicken Chili

Reviewed: Feb. 27, 2014
Oh man, this is so good! I've scrapped my old beef chili recipe; this is the only one I need. The only changes I made were suggested by other reviewers. I used good-quality salsa verde and fire-roasted tomatoes; one can of corn, drained; and two cans of white beans, drained. Served with shredded cheddar and sour cream, with fresh cornbread on the side. Perfect for these cold winter's days! Thank you!
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Connie's Zucchini "Crab" Cakes

Reviewed: Jul. 12, 2014
These are amazing! I didn't have Old Bay so I made some (very easy to do) using a recipe I found on the internet. After I shredded the zucchini, I placed it in a colander and lightly salted it, then let it sit for a half hour or so. After that, I squeezed a ton of water out of the zucchini, then followed the recipe as written. I did take one other reviewer's suggestion and baked these instead of frying. 425 degrees for 12 minutes, flip, then bake another 12 minutes. (Don't dredge in flour if you're going to bake these. I did, and it didn't help them to brown as it would if I'd fried the cakes.)
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2 users found this review helpful

Pecan Rice

Reviewed: Jul. 30, 2014
Excellent! The only thing I changed was to toast the pecan pieces first, to bring out the nutty flavor. This is a great side dish that I will definitely make again. Impressive enough for company, easy enough to make on a weeknight. Thanks for a great recipe!
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0 users found this review helpful

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