Sunshine7 Recipe Reviews (Pg. 1) - Allrecipes.com (18291264)

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Savory Sweet Potato Hash

Reviewed: Nov. 12, 2013
I thought this was more sweet than savory, but it was very good nonetheless. I only added a couple of sprinkles of cayenne pepper, and that gave it just the right kick for my taste. I also served with an over easy egg on top and loved the creamy yolk mixed in with the soft sweet potato and ham mixture. This was a healthy and filling breakfast for me, and I will definitely be making this again.
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13 users found this review helpful

Roasted Brussels Sprouts

Reviewed: Jun. 25, 2012
Several of the reviews I read were from people who previously didn't care too much for Brussels sprouts but were a fan of this recipe. I can understand that because I thought that roasting them gave them a mellower taste, so by all means, try this recipe if you're not already a big fan of Brussels sprouts. However, I am in the other camp of people that absolutely LOVES the stronger tang of steamed Brussels sprouts with a drizzle of butter and a sprinkle of salt. That will remain my go-to method.
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0 users found this review helpful

Black-Eyed Pea Gumbo

Reviewed: Jan. 1, 2012
My dad is a firm believer that you must have black eyed peas on News Years Day to bring yourself plenty of good luck in the new year! So I have been making this recipe for us for the last several years, and in fact have a pot simmering away on the stove right now. This is a hearty and filling gumbo, and I've found that I've only had to make a couple of minor additions to suit my taste. Today I threw in a ham hock while the gumbo cooked to give it a heartier and meatier taste, but in the past I have also added turkey sausage or kielbasa. Since I enjoy a little kick to my soups, I also added 1/2 tsp. cayenne pepper and 1 tsp. Cajun seasoning. This is just the right amount for me without going overboard. If my tastebuds hanker for a little extra zing, a couple of shakes of Tabasco will do the trick. A fantastic side to this gumbo is Mexican cornbread!
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7 users found this review helpful

Mushroom and Swiss Chicken

Reviewed: Aug. 26, 2011
I marinated the chicken in the oil, vinegar, garlic and Cajun seasoning for about two hours before baking. It turned out very moist and flavorful. My husband added salt and pepper, though I thought the Cajun seasoning had enough salt for my taste. We both enjoyed this dish and I would make it again.
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3 users found this review helpful

Modenese Pork Chops

Reviewed: Aug. 28, 2009
Would give this 3-1/2 stars. It was tasty but just needed something more. I seasoned the chops with salt and pepper before browning them instead of adding S&P to the sauce. I think I would reduce the butter to 2-3 tbsp. since the sauce was a bit rich. But I did love how the garlic caramelized in the cast iron pan.
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3 users found this review helpful

Glazed Meatloaf II

Reviewed: Oct. 9, 2008
I absolutely love meatloaf, but I wasn't a real fan of this recipe. As another review suggested, I also used a package of brown gravy mix instead of the bouillon. The meatloaf itself probably wouldn't have been too bad, but others raved about the sauce so much, so I also doubled the amount. I mixed some in with the meatloaf and then cooked for a while and then added most of the rest of the sauce to the top and reserved a small amount for adding after the meatloaf was cooked. I personally found the sauce to be WAY too sweet for my taste. Overall, it wasn't bad, but I know there are other meatloaf recipes that I would enjoy much more.
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3 users found this review helpful

Hearty One Pan Breakfast

Reviewed: May 25, 2008
I did not have any bacon on hand, so I made a vegetarian version of this recipe. I was skeptical about adding garlic at first, but I ended up adding two cloves and thought it added a fantastic flavor! I also added some mushrooms and red pepper instead of green and used red potatoes and left the skins on. I whisked the eggs and seasoned with salt and pepper before pouring on top of the sauteed veggie mix. Then I added the cheese to the top and put the lid on the skillet until it melted. It was a tasty and filling breakfast!
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17 users found this review helpful

Cheese Ravioli with Three Pepper Topping

Reviewed: Sep. 17, 2007
I agree with several others that this is a pretty bland recipe. I pan-sauteed a red bell pepper, a yellow bell pepper, a sliced onion and a clove of garlic in a bit of olive oil to start. Then I added 1 cup of chicken broth and added a splash of white wine after the liquid had boiled down some, though I agree that this amount of liquid was still too much. The veggies will just simmer in the liquid and begin to get mushy after a while. I ended up pouring off most of the liquid before this happened. And even though I added crushed red pepper and some Italian seasonings and served it all on top of fresh gorgonzola ravioli with a side of garlic bread, the meal was still only so-so. I will not be repeating this recipe.
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2 users found this review helpful

Snow Pea and Napa Cabbage Slaw

Reviewed: Jul. 5, 2007
I agree that this is a wonderful lower fat version of the typical Asian slaw that uses ramen noodles. I also agree that the dressing was a little bland though, so, as others suggested, I increased the rice wine vinegar to 3 tbsp. and the lemon juice to 2 tbsp. The colors in this slaw are very eye-appealing too, though I would recommend using a red or orange bell pepper instead of a green bell pepper to kick up the color and for the sweeter taste. I absolutely LOVED the crunch of this salad. It was a wonderful side dish to the Chinese-Style Cheeseburgers on this website. I meant to top this with slivered almonds as others suggested, but I totally forgot and will add that the next time I try this.
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2 users found this review helpful

Chinese-Style Cheeseburgers

Reviewed: Jul. 5, 2007
I thought this was one of the best burgers I have had in a while! They were so moist and flavorful! I used shredded cheese instead of cubed, and I did add one egg as a binder. I absolutely LOVED the crunch of the water chestnuts. I served these burgers on whole wheat buns and topped them with a splash of teriyaki sauce, lettuce and a little extra mustard. I also served this with the Snow Pea and Napa Cabbage Slaw from this website, which also had a lot of crunch, and made a nice, light accompaniment to this meal.
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3 users found this review helpful

Lemon-Butter Snow Peas

Reviewed: Jul. 4, 2007
I wouldn't change a thing about the sauce, however I cooked the snow peas in boiling water for about 4 minutes instead of using the microwave. The garlic and butter smelled so good while they were sauteing, and the lemon juice really gave this sauce a nice mellow tang. I think cooking the lemon juice versus just nuking the sauce helped to eliminate some of the bitter or tart taste others have complained about. I will definitely make this again!
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103 users found this review helpful

Southwest Chicken Salad II

Reviewed: Jun. 18, 2007
This WAS like a restaurant quality salad! To make it quick and easy, I used pre-cooked chicken strips, and then just browned them up in a cast-iron skillet with some fajita seasoning (gave the chicken a fabulous crust!). Then I mixed all the salad ingredients in a bowl, using romaine lettuce, arugula and some baby lettuces and added corn, red bell pepper, grape tomatoes, red cabbage, shallots (since I didn't have any red onion) and some light tortilla chips. I plated this mix and topped it with the black beans, chicken and cheese. Then I mixed together some homemade salsa and light ranch dressing and lightly drizzled this over the top for a spicy mexi-ranch style dressing. My husband and I thought this made a wonderful, quick and tasty dinner!
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30 users found this review helpful

Scallops with White Wine Sauce II

Reviewed: Jul. 23, 2006
This sauce was totally delectable. I literally licked the pan when done! I used Chardonnay wine and added an extra garlic glove to the sauce. My scallops were huge, so I had to broil them about 4 minutes per side. I served them alongside crabcakes, green beans and a cucumber and tomato salad tossed with olive oil and red wine vinegar. Awesome dinner!
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65 users found this review helpful

Blue Cheese Burgers

Reviewed: Jul. 21, 2006
I was really surprised that I wasn't a bigger fan of this recipe, since I absolutely love blue cheese and love black 'n blue burgers. And I was so excited to make this with fresh jalapenos out of my own garden! However, I was really disappointed with the results. One problem definitely was that I didn't seed the jalapenos, so the burgers were WAY too hot and spicy for my taste (only did them that way to please the BF!). This might be worth making again with a few modifications, but I doubt that I will.
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2 users found this review helpful

Baked Potato Soup II

Reviewed: Jan. 22, 2006
My boyfriend, who is not even a potato lover, said this soup was very good and filling. He's typically a snacker, even after dinner, but after a bowl of this, a brocolli salad and a roll, he said he was "stuffed". As a basic starter potato soup recipe, I would only give this 3 stars, but after a few modifications, I upped it to 4 stars. I first melted the butter and sauteed 1 chopped onion and 4 garlic cloves before adding the flour to make the roux. I substituted whole wheat flour for the all-purpose. I microwaved and peeled the potatoes as stated and mashed half of them before adding to the milk mixture. I then blended in only 1/2 cup reduced fat sour cream since mashing some of the potatoes already gave it a creamy, thick consistency. The recipe is a little bland, so to add extra flavor, I added plenty of salt and pepper, red pepper flakes, onion salt, garlic powder and the SECRET ingredient....celery salt! I then served with grated aged Vermont cheddar cheese and chopped parsley for extra color and flavor. Would have loved to add some chopped bacon as well but didn't have any on hand. Will try this next time!!
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6 users found this review helpful

Dad's Double Whole Grain Pancakes

Reviewed: Jan. 22, 2006
These were surprisingly excellent! I am on Weight Watchers and was looking for a healthier alternative to traditional pancakes. Using solely whole wheat flour (eliminated the all-purpose flour) gave these a nuttier flavor, but they were so light and fluffy. I substituted 1/4 cup unsweetened applesauce for the butter and used 1/4 cup + 2 tbsp. Splenda instead of sugar. I used skim milk instead of the dry milk powder and water and also added 2 tsp. flax seed and 1/2 tsp. vanilla. If the batter is too runny, it can be thickened with a little extra flour. These freeze and reheat very well for a quick and filling breakfast. Great with no-sugar maple syrup and turkey sausage links!!
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56 users found this review helpful

Pork Tenderloin with Dijon Marsala Sauce

Reviewed: Jan. 22, 2006
I made this for a luncheon for about 25 people, so I had to quadruple the recipe. I used pork loins instead of tenderloin, so I definitely had to increase the cooking time. While cooking the shallots, I added in 8 cloves of chopped garlic. The sauce reduction also took much longer due to the increased volume, but the sauce was delicious. I used only the Marsala wine, and the flavor was slightly sweet and very rich. I added 1/4 cup of chopped fresh parsley to the sauce to add color. My guests ate every last morsel!
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4 users found this review helpful

Tuscan Soup

Reviewed: Jan. 22, 2006
Great starter recipe, but I made several changes. First, I definitely recommend adding 2-3 cloves of garlic and sauteeing with the sausage (I used turkey sausauge and added quite a bit of red pepper flakes and cayenne - definitely like things spicy!) and chopped onion (although I substituted shallots). I used the chicken broth as stated but also added 2 cups of beef broth to add more flavor. When adding the potatoes, I also added a can of petite diced tomatoes with chopped green chilies and a can of cannellini beans. And finally, I used skim milk thickened with a bit of flour and then topped the soup with freshly grated parmesan cheese. This soup is definitely a meal on its own, especially when served with a nice crusty bread. I used chiabatta rolls.
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4 users found this review helpful

Garlic Mashed Potatoes Secret Recipe

Reviewed: Dec. 13, 2005
I made this recipe exactly AS IS and thought it was terrific. I would recommend a potato masher instead of an electric mixer. The chunks of potatoes gave it a great texture.
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2 users found this review helpful

Beef Tenderloin With Roasted Shallots

Reviewed: Dec. 13, 2005
I made this for company a couple of weeks ago, and it was a real hit! As many people have noted, the sauce was a bit time-consuming, but the result was rich and flavorful. I quartered the shallots instead of halving them, and I think this made the appearance much more appealing. I served with garlic mashed potatoes and steamed asparagus, and guests said the meal was "killer"!
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4 users found this review helpful

 
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