happyschmoopies Recipe Reviews (Pg. 1) - Allrecipes.com (18282716)

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Simply Potatoes® Cheesy Hash Browns

Reviewed: Dec. 22, 2008
I have been using this recipe for years and we love it. Our favorite version though is to use the Simply Potatoes Southwest Style hashbrowns instead of the plain hashbrowns. This gives it a real kick and has tons of flavor. If I use the Southwest style I leave out the onion. I don't usually have cornflakes on hand, so, I generally just use crushed Ritz crackers instead. The potatoes do stay a little firm which we like, but, if you like them softer - I would saute the potatoes a little before mixing everything together.
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78 users found this review helpful

Turkey in a Bag

Reviewed: Nov. 23, 2008
First time I've ever made a turkey in a bag and it was very moist and flavorful and browned beautifully. I cooked a 13 lb bird at 350 degrees and it took 2-1/2 hours. I cut a large onion in quarters and a bulb of garlic in half and stuck it in the turkey cavity as well as seasoning the cavity with salt & pepper. You don't need to even peel the onion or garlic - just cut it and put it in the cavity. This will give the drippings a great flavor and help infuse your bird with flavor. I also carefully lifted the skin from the breast and liberally massaged the raw breast with a mixture of softened butter with some garlic powder, dried parsley, & rubbed sage. I then rubbed the same mixture over the entire bird before I bagged it and sprinkled with coarse sea salt. Rubbing butter over the breast will help keep the breast meat moist and flavorful. You can use just butter or any combination of seasoning you like added in. Just be careful not to tear the skin. I also let it rest about 20 minutes or so in the bag after I took it out of the oven. I plan on using this bagged method in the future because it really did help keep the bird moist and no basting!
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74 users found this review helpful
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Sweet Basil and Oregano Bruschetta Chicken

Reviewed: Aug. 6, 2012
We loved this! It was very simple to put together and so flavorful! It really did have the same flavors as bruschetta. The balsamic vinegar really took this dish over the top. Definitely keep an eye on your chicken though. The tomatoes were perfect at 30 minutes, but, if you use chicken tenders or cut into 1" pieces - you probably won't need 30 minutes on the chicken. I left mine in the same amount of time and the chicken was dry. Next time I will cook the tomatoes 10 minutes and then put the chicken in for the remaining 20 minutes. Great flavors!
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53 users found this review helpful
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Mushroom Chicken in Sour Cream Sauce

Reviewed: Jan. 14, 2012
I noticed some of the reviewers thought this was bland, so, I thought I would adjust the seasonings to be more flavorful. I used 4 chicken breasts instead of 6. I doubled all components of the rub except for the salt. I kept it at the same measurement. I heavily sprinkled the chicken breasts with the rub. I also sauteed the mushrooms in a little butter until they were golden brown before adding to the crock pot. This adds additional flavor. I did not add the sour cream at first because I did not want it to curdle or clump. I mixed the soup, chardonnay, mushrooms and covered the chicken. I cooked for 3 hours in the sauce. I then removed the chicken breasts and whisked the sour cream into the sauce until fully incorporated. I then added the chicken breasts back into the sauce and cooked for an additional hour. Boneless chicken breasts definitely do not need 8 hours to cook or they will be dry. The sauce was thick and very flavorful. The chicken was moist and delicious. I served with Jasmine rice and broccoli. Very simple to make and tasty! I'll definitely make again.
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46 users found this review helpful
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Carla's Sausage Cheese Balls

Reviewed: Jun. 16, 2012
I made these for my husband's office for breakfast. Very simple ingredients - just make sure it is well incorporated before rolling into balls. It will look very dry and crumbly, but, keep working with it and it will come together into a smooth ball. Make sure you don't see any of the dry Bisquick. I only used about 1-1/2 lbs of sausage and about 1-1/2 cups of Bisquick. My oven cooks hot - so, I also baked at 350 for 20 minutes instead of 400 and they were perfect. I also baked them on a parchment covered baking sheet and they came right off the paper. Thanks, Mitchell!
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43 users found this review helpful

Ham 'N' Cheese Quiche

Reviewed: Jul. 22, 2008
We enjoyed this recipe as is, but, will probably tweak it a little to our taste. I will probably add some green onions and swiss cheese next time. I did follow other reviewers tips and cooked at 375 instead of 400. I had no problems with my crust burning at that temperature. 10/13/08 Just a note - I made this again with a few changes. I sauteed some green pepper and onion and added it on top of the ham layer (I used leftover pinic ham I cut up in chunks). I also used swiss cheese this time. It was really good and still great the next day.
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32 users found this review helpful
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My Favorite Mexican Rice

Reviewed: Jan. 13, 2012
This tasted very authentic to what we get in our local Mexican restaurant. I made exactly as the recipe stated, but, only used 1 tsp of salt based on other reviewer's suggestions. I also left off the monterey jack cheese just to save on a few calories, but, I am sure it would be wonderful with it!
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31 users found this review helpful

Crunchy Oven Fried Tilapia

Reviewed: Mar. 14, 2008
This recipe was good - but for our taste I definitely had to add some additional seasoning to the breading. In addition to the basil I added garlic powder, onion powder, and ALOT of old bay seasoning. I drizzled with a little olive oil and baked for 9 minutes and then broiled for just for a minute or two to crisp the top. It was really quick and flavorful. I served with tartar sauce made with light mayo and malt vinegar.
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30 users found this review helpful
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Easy Slow Cooker French Dip

Reviewed: Nov. 11, 2008
This was so easy to get together and was really tasty. I made it exactly as the recipe states but added a little garlic and a few shakes of worcestire sauce to the sauce. I also used a sirloin tip roast because it was on sale, but, it worked perfectly. The sandwich was good, but, the leftovers were amazing! I saved the leftover dipping sauce along with the beef. I didn't have much fat from the roast because it was very lean, so, I melted 3 tablespoons of butter in a pan then whisked in 3 big tablespoons of flour and cooked it for a few minutes. I then added a little bit of the dipping sauce from the roast and whisked it into the flour to get rid of any lumps. I gradually added the rest of the dipping sauce into the pan whisking continually. Bring the gravy to a boil and then down to a simmer. Depending on how much of the dipping sauce you used with the sandwiches you may need to add a little beef broth if the gravy is too thick. We didn't use much of the sauce the first night so had plenty left over. I sliced the leftover beef in slices and put into the gravy for about 7 minutes to warm up. I served with whipped garlic mashed potatoes and baby peas. The meat was unbelievably tender in the gravy and my husband said if you could bottle the gravy you would be a millionaire! Definitely try your leftover beef using the sauce as a gravy. Yummy!
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25 users found this review helpful
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1-2-3 Jambalaya

Reviewed: Mar. 19, 2013
I had high hopes for this recipe because it looked and smelled wonderful. Unfortunately, my family thought it was just ok. The recipe called for shrimp, but, in the recipe directions it said shrimp or chicken,so, I used chicken since I already had it in my freezer. I think our issue was the flavor of the rice with the diced tomatoes. It had too strong of a tomato flavor for us. I think if I had used the spicy tomatoes with chilies like another reviewer we might have liked it better. That being said - we thought the Johnsonville sausage had a really good flavor and I will definitely buy that again to use in a different recipe.
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23 users found this review helpful
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Bourbon Spiced Pork with Sweet Potatoes and Apples

Reviewed: Aug. 21, 2012
This was really so easy to prepare and a showstopper! It looked beautiful plated and the flavors were really good. I loved the orange flavor in the sauce over the sweet potatoes. I will definitely be making again.
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20 users found this review helpful
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Kicked Up Mac and Cheese

Reviewed: Feb. 1, 2011
This was a nice twist on regular mac and cheese! The spice in the sauce was really good and the chili powder mixed in the bread crumbs was a nice compliment. I made the recipe as is except I used a one lb box of elbow macaroni and increased the pepper jack to 1-1/2 cups. I'll definitely make again.
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16 users found this review helpful
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Slow Cooker White Chili

Reviewed: Dec. 11, 2012
I was pleasantly surprised by this recipe! It was different than most white chilis I have had in the past and I actually liked it better. The use of the green salsa gave it a nice depth of flavor. Make sure when you are buying your green salsa you buy the salsa verde. There is also a green salsa in my store that I buy that is a pureed jalapeno salsa and is really spicy and a little bitter. The salsa verde is slightly spicy and has a nice tang from the tomatillas. I used yellow corn instead of white - but, otherwise made according to the recipe.
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15 users found this review helpful
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Grandmother's Buttermilk Cornbread

Reviewed: Jan. 29, 2011
I would give this an easy 4-1/2 stars! This is really easy to put together and has a wonderful flavor. I made exactly as the recipe stated and wouldn't change a thing. I cooked in a cast iron skillet and it took about 25 minutes. Perfectly moist and delicious.
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15 users found this review helpful
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Sweet Corn Bread

Reviewed: Aug. 11, 2012
I prepared this recipe exactly as stated, but, made corn muffins instead. They took about 13 minutes in my oven to bake. The muffins were moist and had a nice balance of sweetness. For our taste though the flour to corn meal ratio was a little off. Although the muffins were very moist - they had more of a biscuit texture inside. My family missed the texture you get from the extra cornmeal. I would probably try again, but, do less flour and more cornmeal. I might even try it with buttermilk instead of milk. Thanks for the recipe, Karen!
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14 users found this review helpful
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Refreshing Tomato Cucumber Salad

Reviewed: Aug. 16, 2012
I like the garden fresh ingredients to this salad, but, it was just a little bland to us. I used a good quality dressing with it, but, I think I would prefer a homeade vinaigrette with a nice tang from vinegar.
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12 users found this review helpful
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French Garlic Mashed Potatoes

Reviewed: Feb. 24, 2013
This was a great idea! It added so much more flavor than using just regular sour cream. I used Dean's French onion dip and used a little more more milk than listed just to make it creamy. Also a little tip...I always just throw a large peeled garlic clove in my raw potatoes while they boil. It fully cooks and mashes perfectly in the potatoes. It gives you a nice mild garlic flavor when you don't have the extra time to roast garlic in the oven.
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11 users found this review helpful
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Nicole's Mango Salsa

Reviewed: Feb. 26, 2011
This had great flavor and tasted very fresh. I made as is with the addition of 1 tablespoon orange juice and about 2 tablespoons chopped cilantro. The juiced lime equalled about 2 tablespoons. I served with cilantro lime rice and fish tacos. Yum!
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10 users found this review helpful
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Asian Pork Tenderloin

Reviewed: Feb. 17, 2011
Very flavorful and easy dish. I adjusted the ingredients based on the reviews I read and to suit our taste. I mixed the 1/3 cup with half soy and half worcerstershire sauce to cut down on saltiness. I use 1/8 cup sesame oil and 1/8 cup vegetable oil. I added 2 tsps of fresh ginger & used Sriracha chili sauce since I couldn't find the paste. It definitely kicked it up with some heat. I saved the marinade in the refrigerator while the pork cooked and when ready brought it to a rolling boil on the stove for 2-3 minutes to kill any bacteria and drizzled over the pork. I cooked at 350 until done so the pork would be tender.
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10 users found this review helpful

Cheesecake Supreme

Reviewed: Nov. 29, 2013
Absolutely fabulous! I followed the suggestions of most all of the other reviewers and cooked in a preheated oven at 200 degrees for 3 hrs & 10 minutes and let cool in the oven for 2 hours with the door cracked. Perfectly creamy all the way to the ends-no cracks and I did not use a water bath. It was a huge, huge hit! Very important to remember to have all your ingredients room temperature - the eggs & the whipping cream.
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9 users found this review helpful

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