Judy R Recipe Reviews (Pg. 1) - Allrecipes.com (1836995)

Mushroom Pork Tenderloin

Reviewed: Dec. 10, 2010

I gave 4 stars only because I substituted a few ingreidients. I didn’t have fresh mushrooms or dried marjoram so used 2 cans of sliced button mushrooms instead and left out the dried marjoram. Replaced all water with ½ cup lemon juice and ½ c. chicken broth and didn’t use salt or pepper; I replaced s&p with a local seasoning called, “Maurer’s Essence of the Northwest” I added 1 tbsp. flour to thicken. I served over Couscous with sliced carrots that had melted butter and 1 tbsp. honey in. Very good.

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3 users found this review helpful

Tuna Fish Cakes

Reviewed: Nov. 7, 2010

It would get 5 stars except I sub/added some things otherwise I'm sure it would be great as is. Okay here goes. I usually make my own version but decided to try something a little different tonight. I doubled the recipe (some are going for my lunch tomorrow). Used 2 cans each of mixed chunk light tuna and chunk white tuna in water; I don’t use prepared package food because of allergies so substituted regular dry bread crumbs in place of Stove Top; used 1 cup tuna water in place of regular water and added enough sparkling lingonberry juice (from IKEA) to make 1 cup (which was about 1 Tbsp.); also added 1 tsp. onion powder. Then minced the following very fine: 1 stalk celery; ¼ green bell pepper; 4 baby carrots; 2 Tbsp. minced dried onions and added 1 whole egg to mix. I use Best Foods Mayonnaise instead of Miracle Whip, and a 1 tsp. Kosher Salt; put it in the fridge for 10 minutes and totally forgot the cheese. I used a ½ cup measure to make the cakes and fried in a combination of butter and olive oil, and yes, some of them fell apart so I just grabbed my trusty box of Panko Bread Crumbs, probably about 3/4 to 1 cup, and added it to the mix until it was mixed in and went on frying; then I made a white sauce to go on the cakes. I served it with buttered whole-kernel corn and plum tomato slices.

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5 users found this review helpful

Mom's Cucumbers

Reviewed: Oct. 26, 2010

YUMMY! I tried it before it was chilled and it was good. I tried it again after it chilled for an hour, it was even better. I used Splenda instead of the sugar, slice the onions in half-moon slices and added chopped tomatoes and the only salt I used was celery salt and no water. To make a presentation I used a veggie peeler to take thin slices of peel off and then ran the tines of a fork down the side of cucmber to make a design; looks great when sliced. Will try with Apple-Cider vinegar next time.

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3 users found this review helpful

QUICK Spaghetti Sauce

Reviewed: Sep. 4, 2010

I gave it 4 stars because I tweaked it a little. I omitted the basil (didn't have it) and added 1 stalk celery and 6 baby carrots, diced. I also decreased the sugar to 1/4 tsp. I added it to 1# browned ground beef and served over spaghetti. Turned out great. Will make more and freeze.

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1 user found this review helpful

Tropical Pineapple Chicken

Reviewed: Aug. 27, 2010

I made some changes like others did. I added 3 Tablespoons Honey, 3 oz package Melissa's Dried Lemon Peels, 1 Tablespoon Garlic Powder, 1/2 Tablespoon Onion Powder, 3/4 cup Low-Sodium Soy Sauce to the chicken breasts. YUMMY! It went well with rice and a vegetable for a side.

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8 users found this review helpful

Peach Cobbler

Reviewed: Aug. 20, 2010

Great recipe. I use home-made whipped cream sweetend with brown sugar. It gives it a whole new taste.

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1 user found this review helpful

Soft Baked Custard

Reviewed: Aug. 10, 2010

Great basic recipe. Didn't have any milk so used 2 cans Thai Coconut Milk, and Splenda instead of sugar for diabetic reasons. Replaced Vanilla Extract with Coconut Extract and plain salt with Kosher Salt, (it's all I use besides Sea Salt). Came out great. Served with real whipped cream with Splenda Brown Sugar, gives the cream a different taste. I also use this kind of whipped cream on my Peach Cobblers.

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Yuck-a-Muck

Reviewed: Aug. 9, 2010

I didn’t have green peppers so I used celery, onions, garlic, and carrots, chopped fine and sautéed, and then cooked ground beef until no longer pink. Then I added one can of diced no-salt tomatoes, one can Pork n’ Beans (didn’t have Ranch Style Beans), and ½ teaspoon kosher salt and ¼ teaspoon pepper. I cut some roasted corn off of one cob and added that, then added the sliced potatoes and cooked until tender. I then added my husband’s secret ingredient, 1 tablespoon ketchup plus 1 tablespoon Worcestershire Sauce. Then added one tablespoon chopped fresh Marjoram and Basil and served. Very good. Though on thinking back, I would have called it, Ground Beef Stew.

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2 users found this review helpful

Fruit and Vegetable Pork

Reviewed: Jul. 18, 2010

GREAT! My husband, who doesn't like Sauerkraut, loved it. I browned the chops and then removed. Sautéed the onions with bacon and then added back chops and topped with the sauerkraut mixture. Because I'm Diabetic, I used Splenda Brown Sugar Blend instead of regular B.S. in the sauerkraut. I garnished it with chopped Pecans.

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Easy BBQ Flank Steak with Chipotle Mayo

Reviewed: Jun. 29, 2010

Great recipe! No problem with the Steak Marinade, I had all the ingredients for it and only marinated for 1 ½ hours and then broiled it. For the Chipotle Mayo, I didn’t have any chipotle peppers in adobo sauce – NO PROBLEM! I used ½ can green chilies, 1 tablespoon pimentos, a couple shakes of Habanera Pepper sauce plus, ½ capful of liquid smoke, then pureed together in a small food processor and it made a nice pinkish sauce with green specks (2 servings). Used it not only for the steak, I added it to a baked potato and used left-over’s to make sandwiches with. Then made another batch and add EVOO to it to make a nice creamy salad dressing. The steak came out great but my husband said the mayo was better than the steak. I served the steak with a baked potato and green salad with olive oil/vinegar/garlic vinaigrette.

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Easy BBQ Flank Steak with Chipotle Mayo

Reviewed: Jun. 29, 2010

Great recipe! No problem with the Steak Marinade, I had all the ingredients for it and only marinated for 1 ½ hours and then broiled it. For the Chipotle Mayo, I didn’t have any chipotle peppers in adobo sauce – NO PROBLEM! I used ½ can green chilies, 1 tablespoon pimentos, a couple shakes of Habanera Pepper sauce plus, ½ capful of liquid smoke, then pureed together in a small food processor and it made a nice pinkish sauce with green specks (2 servings). Used it not only for the steak, I added it to a baked potato and used left-over’s to make sandwiches with. Then made another batch and add EVOO to it to make a nice creamy salad dressing. The steak came out great but my husband said the mayo was better than the steak. I served the steak with a baked potato and green salad with olive oil/vinegar/garlic vinaigrette.

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3 users found this review helpful

Pecan Chicken Breasts Stuffed with Cream Cheese and Broccoli

Reviewed: Jun. 21, 2010

Good starter recipe, add your own ingridents. I followed California Cookin's lead and cut up the chicken breasts and put them in an 8x8 dish along with some frozen broccoli. Cooked the sauce and poured it over the chicken and broccoli and baked in the oven at 400 degrees F for 45 - 60 minutes. My husband enjoyed it. I didn't have cream cheese so use a combination of sour cream and Greek Yogurt and 1/4 c. buttermilk. Before putting it in the oven, I topped it with chopped pecans and Panko Bread crumbs toasted in 2 tbsp., butter. I changed the serving size to 2 servings. HINT: It's easier to cut up the chicken breasts if they are frozen.

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5 users found this review helpful

Garden Chicken Stir Fry

Reviewed: Jan. 24, 2010

Good basic recipe. I use julienned carrots, chopped onion, minced garlice and summer squash (didn't have shrooms or zucchini) and sauted them in olive oil. Then added a can of Chicken and Rice soup, 1 can water, and 1/2 cup cream. 1/2 tsp kosher salt, fresh ground black pepper, 1/4 tsp ground cumin, 1/4 tsp tumeric and 1/4 tsp curry powder. Also added 1/4 c rice, covered and simmered for 20 min. Added rotisseri shredded chicken at the end. Makes a nice hot chicken, rice and vegetable soup.

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3 users found this review helpful

Pralines, Coffee and Cream Cake

Reviewed: Jan. 24, 2010

Great Cake! If I could, I would give it 10 stars. Needed a quick dessert for a Red Hat Party, everyone loved it. Use 1 cup instant Espresso coffee and added 2 tsp. Brandy extract to cake. For topping, used Fat-free White Chocolate pudding instead of Vanilla pudding. I had many requests for recipe. Thank you for this recipe.

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2 users found this review helpful

Polenta Fries

Reviewed: Nov. 9, 2009

I used store bought polenta and sliced and then cut into sticks and deep fried them. They are okay. Don't fry in big batches because they stick together. They're not greasy if you drain them on several paper towels. Probably won't use this receipe again.

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Maryanne's Pasta Primavera

Reviewed: Nov. 8, 2009

Changed recipe a little. Didn't have angel hair, used Rigatoni (corkscrew pasta). Used vegetable broth instead of bouillon cube & water (too salty). Used turnips instead of potatoes. No sour cream, used Greek Yogurt in place of it. Allergic to Parmesan used Guerye cheese instead. Sauted onions and garlic in olive oil and butter, then added rest of vegetables and dried herbs. Added vegetable broth then added pasta and yogurt at end. Shaved cheese on top. We enjoyed it. Husband loves Brussels Sprouts.

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3 users found this review helpful

Firecracker Grilled Alaska Salmon

Reviewed: Feb. 27, 2009

I've made this recipe many times and it has always come out perfect, even when I only had a chance to marinate it for less than 30 minutes, it still came out great!

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Italian Stewed Tomatoes

Reviewed: Apr. 27, 2008

If it's too runny, try adding day old bread. That's the way my parent's made it. Great basic recipe.

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10 users found this review helpful

Mango-licious Tilapia

Reviewed: Jan. 24, 2008

I wasn't sure about this recipe but I had the tilapia and all of the ingredients so I decided to give it a try. I won't use red pepper flakes again because my husband said it was too hot. I hardly used any but he could still taste the heat. I have salsa left-ver and will use as a topping for my omlete tomorrow.

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1 user found this review helpful

Light Sloppy Joes

Reviewed: Jan. 21, 2008

Not the best Sloppy Joes I've ever had but good with substitutions. I didn't have any peppers so I didn't use them. Added a tablespoon ketchup and a couple of shakes of Yuchatan Sunshine Habanero Pepper Sauce for more "kick!". Tastes even better the next day when flavors have had a chance to blend. Used on toasted bread with a slice of cheese on top, then microwaved.

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1 user found this review helpful