DART1121 Recipe Reviews (Pg. 1) - Allrecipes.com (18323228)

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Tossed Romaine and Orange Salad

Reviewed: Mar. 5, 2010
We really liked the fresh taste of this salad.
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4 users found this review helpful

Pesto Chicken Florentine

Reviewed: Mar. 5, 2010
DH and I have been trying to get more spinach in our diets (heart healthy, don'tchaknow) so I've been searching for anything using spinach. Since the sodium level was pretty high, I put this together using the low cal Alfredo Sauce recipe found here and we really liked it. The pesto simply ramped up the recipe to outstanding. Oh, be sure an cover the chicken while you're cooking it. Thanks for the recipe MINERFAMILY!
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2 users found this review helpful

Deb's Scallops Florentine

Reviewed: Mar. 5, 2010
This was excellent. Like many reviewers, I didn't bother pre-cooking the scallops. I also used fresh spinach steamed briefly in the micro and then combining it with the sauce. I left out the mozzarella as I didn't have any and used Asiago instead (-highly recommend!). My biggest diversion came when I was called away right before putting the bread crumbs on top and putting it in the oven. I covered it with tin foil, put it in the 'fridge and hoped for the best. When I got home 2 hrs. later, I finished it off and baked it. (Scallops are too expensive to waste!) To my surprise it tasted wonderful! Thanks so much for the recipe PONYGIRL64. Maybe next time I can do it correctly!
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2 users found this review helpful

Amaretto Cake

Reviewed: Oct. 6, 2008
I wanted to find a recipe to use up that little bit of Amaretto that had been sitting in my cupboard for about 10 yrs. and decided to try this one. Of course, I didn't have some of the listed ingredients. Here were my substitutions: one 16 oz. lemon pound cake mix (which I HIGHLY recommend - lemon + Amaretto = yum!); one 3.4 oz box of instant vanilla pudding (they make a 5.1 oz box? I debated for about half an hour whether to use two boxes or just one. I ended up erring on the side of subtlety.); and vanilla extract instead of almond. It turned out fabulous dahling! Oh, and I used an angel food cake pan as I didn't have a bundt pan. I will definitely make this cake again. (Darn! Now I have to go out and buy some more Amaretto.;>) ) A really good recipe Shawn. Thanks so much!
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6 users found this review helpful

Fried Cornmeal Mush

Reviewed: May 3, 2008
We used to serve this regularly at the nursing home for breakfast. I'd forgotten all about fried cornmeal mush. Thanks for the trip down memory lane.
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3 users found this review helpful

Slow Cooker Creamed Corn

Reviewed: Feb. 11, 2008
So easy and so good! Thanks for the recipe Danielle!
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2 users found this review helpful

The Best Meatloaf I've Ever Made

Reviewed: Feb. 11, 2008
I really like the flavor of this meatloaf. Next time I will replace 1/4 of the hamburger with ground pork to help it hold together better. Great meatloaf JustinandTracy - thanks!
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2 users found this review helpful

Slow-Cooker Chicken Tortilla Soup

Reviewed: Jan. 22, 2008
This is my "go-to" chicken tortilla soup. I never bother with the tortilla strips (lazy), but I like to add black beans and/or cooked rice. Thanks so much for the recipe Elena.
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2 users found this review helpful

Roasted Lemon Herb Chicken

Reviewed: Jan. 22, 2008
This was fantastic! The lemon juice and olive oil made for a delicious, tender and juicy chicken. The rub was pretty tasty too! Thanks for the recipe Barbara!
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3 users found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: Jan. 22, 2008
Some day I hope I learn to READ the recipe BEFORE I begin cooking. I didn't see where I had to roast the chicken in a low oven for 5 hrs. - so I didn't. I just roasted at 350 degrees for about an hour and a half (for one chicken) and boy! was that good! Can't wait to try it with the slow roasting method. But the rub was outstanding. Thanks so much for the recipe, Sue. UPDATE: I actually prepared this yesterday following the recipe and it was fabulous! Moist, juicy and very flavorful. The skin was crispy and a little tough over the breast, but we chewed right through it to get all that delicious flavor out of it. When you've got the time, definitely try this recipe!
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3 users found this review helpful

Leah's Chicken Soup

Reviewed: Jan. 7, 2008
I've never thought about adding dill to my stock - I'll have to try that some time. Just a note: it is not necessary to peel and/or chop your vegetables before adding them. Just wash them good and throw 'em in! (You're going to toss them in the end anyway.) You don't even have to peel your onion (the skin darkens the stock nicely). You can add any/all vegetables that are languishing in the vegetable bin to this stock. I freeze my stock in ice cube trays, then pop them out and put them in freezer bags. You use just a little or a lot that way and there's no waste. Thanks for posting this Leah.
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15 users found this review helpful

Cheesy Acorn Squash

Reviewed: Nov. 15, 2007
This was awsome!
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3 users found this review helpful

Hash Brown and Pork Chop Casserole

Reviewed: Aug. 22, 2007
Cheesy potatoes topped with porkchops - how can this be anything BUT good! Duoh! Why didn't I think of this. Thanks for the recpe, Shelli!
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3 users found this review helpful

Lemon Chicken Salad

Reviewed: Jun. 23, 2007
I marinated, then poached my chicken breast in Italian dressing. That really gave it some flavor! This is a very good, quick recipe. Thanks for sharing Sara.
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6 users found this review helpful

Make Ahead Manicotti

Reviewed: Jun. 23, 2007
Easy and so good! You definitely need 2 jars of sauce (don't try using pizza sauce) and less spinach. Thanks for the great idea Sandir!
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4 users found this review helpful

Spaghetti Salad II

Reviewed: Jun. 20, 2007
This had a good flavor and it certainly makes a LOT. Remember to break the spaghetti into smaller pieces before cooking for easier eating.
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10 users found this review helpful

Awesome Baked Sea Scallops

Reviewed: Apr. 17, 2007
DH and I had this last night and it was truly awsome. My variations: 1) I melted the butter in the casserole dish in the microwave then cooked the chopped onions for 2 minutes more in the butter; 2) I added some mushrooms that needed to be used; 3) I used seasoned croutons smashed up for the topping; 4) Mine took closer to 30 minutes to cook (probably because my scallops were very large). Definite keeper. Thanks for the great recipe.
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5 users found this review helpful

Simply Divine Meat Loaf with Spinach

Reviewed: Mar. 7, 2007
Good flavor; nice texture; easy prep. I do still prefer Mark Bittman's Basic Meat Loaf from his "How To Cook Everything" cookbook. Personal preference. There's nothing wrong with this recipe.
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2 users found this review helpful

Chicken Vesuvio

Reviewed: Mar. 6, 2007
We liked this better the our standard rosemary-garlic chicken (from this site). The lemon juice made the chicken so tender and moist. I didn't have any green onion or black olives but am definitely going to put those in next time. Thanks so much for the recipe ISYBEL.
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2 users found this review helpful
Photo by DART1121

Catherine's Spicy Chicken Soup

Reviewed: Jan. 28, 2007
Man! This soup was awsome! It's chili made with chicken. At first bite I thought it would be better made with beef, but by the end of the bowl, I'd totally changed my mind. Chicken was the perfect meat in this. We're not fans of White Chili, but this just knocked our socks off. Ya gotta try it! Thanks Catherine!
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60 users found this review helpful

Displaying results 1-20 (of 106) reviews
 
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