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Delicious Ham and Potato Soup

Reviewed: Jun. 29, 2010
when making potato soup make sure you use a waxy potato....like Eastern or red potatoes, always use a potato that is low in starch as the soup will be grainy if you use a starchy potato like Idaho or baking potatoes
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6 users found this review helpful

Portobello Mushroom Burgers

Reviewed: Jun. 29, 2010
Portobello mushrooms are really crimini mushrooms that were allowed to grow to a larger size for a realtaste of beef peel the top of the mushroom from the outside edge th the center rotating as you go and spoon out the gills with a soup spoon, then marinate in fresh lime juice turning every 20 min. then grill and sit bak ...you'll swear your eating a hamburger...enjoy
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31 users found this review helpful

Bierrocks II

Reviewed: Jun. 29, 2010
I'm from German decent and my mom used to make these also, but she made them filled with sauerkraut and caraway seeds and ones with potato and cheese
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4 users found this review helpful

Cajun Corn and Crab Bisque

Reviewed: Jun. 25, 2010
nice recipe, but to make things easier, when you make the roux add the veggies directly to the roux; then the liquids...as real cajan cooks use a darker roux although it does not have the thickening qualities as a lighter roux it will still be good
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9 users found this review helpful

Turkey Mercedes

Reviewed: Dec. 4, 2008
Good on the Cuban twist but remember this if you keep basting the turkey every 30-40 min you won't have a really crispy skin...I know I know the cardiologist says NO SKIN but ya know what they eat it they just don't tell us about it...one more thing make sure you marinate the turkey in a non-reactive vessel... that means glass or stainless steel as aluminum and citrus is toxic
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16 users found this review helpful

Apple Stuffed Chicken Breast

Reviewed: Dec. 4, 2008
Try using apple juice instead of the stock it will give you a sweeter ending and then you can thicken it with arrowroot slurry and keep a clearer sauce
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2 users found this review helpful

Slow Cooker Tender and Yummy Round Steak

Reviewed: Dec. 4, 2008
this is a good easy to bang out recipe, for all the hunters , this is good for bear or venison as well.
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8 users found this review helpful

Cyndi's Shrimp Fajitas

Reviewed: Nov. 18, 2008
Quick and simple, for a little heat and some Tex-Mex flavor; take a dozen or so of tomatillos, 2 red onions 1/4rd,6 jalapenos toss them in a little olive oil and roast in a 400 degree oven until they begin to brown, about 20 min. Remove from oven season with s&p and puree in a food processor. Spread this mixture on your tortilla before you stuff it with the shrimp mixture. use as much as your tongue can handle. Enjoy...
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14 users found this review helpful

Pan Fried Filets with Mushroom Sauce

Reviewed: Nov. 14, 2008
Saving the liquid from mushrooms is fine if you are using dried mushrooms but canned is salt water! Using dried mushrooms add a cup of hot water to 3 oz of dried mushrooms and let stand for a hour. Then remove the mushrooms strain the liquid through cheese cloth and continue with the recipe or deglaze the pan with red wine instead of the canned water.
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14 users found this review helpful

Roasted Chicken with Risotto and Caramelized Onions

Reviewed: Nov. 14, 2008
Ahh..Risotto the rice of the Gods first off risotto MUST I repeat MUST be constantly stirred to create the true creaminess that was intended for this type of rice...if you are using quick risotto stop reading this review and eat that with your store bought chicken! Otherwise when making risotto ladle 6 oz of stock into the rice and stir until the rice has absorbed all the stock before you add more. To get a creamy consistency you must STIR! The rice is done when it looks as if you put heavy cream into the rice and the rice should be firm to the bite.
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4 users found this review helpful

Mushroom Pork Chops

Reviewed: Nov. 14, 2008
When useing canned soups and fresh ingredience like mushrooms try cutting up an apple in a fine brunoise and adding that to the pan when sauteeingthe other veggies, when the soup is added the sauce will have a cleaner flavor
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4 users found this review helpful

Chicken Scarpariello

Reviewed: Nov. 14, 2008
nice recipe but a few hints: keep the chicken breast whole and cook it that way as the chicken tends to dry out faster when sliced. You'll see the juice run out if you slice it after it is cooked and you can also fan out the slices(cut on a bias)over the pasta or rice. Also forget the shallots as they are super expensive, use red onion. also forget bouillion as it is loaded with salt home made chicken stock is the way to go; after the chicken is done remove from pan reduce the sauce by 1/2 and swirl in raw butter to finish the sauce. Nape oner the chicken and enjoy.
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11 users found this review helpful

Chicken Enchiladas V

Reviewed: Jun. 30, 2008
Low sodium chicken broth mixed with yogurt is fine. In house chicken stock is even better. save all the backs and necks in the freezer when you butcher up your whole chickens. add the heat to the stock such as a diced Habanero or Jalapeno. All those spice mixtures contain a ton of salt!
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2 users found this review helpful

Mimi's Zucchini Pie

Reviewed: Nov. 29, 2007
this is a good dish and quick, I added cubed Mozzerella (3/4 inch) in with the zucchini for a special surprise when eating, you cut into a melted pocket of cheese!
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3 users found this review helpful

Chicken Marsala

Reviewed: Nov. 29, 2007
good recipe, although omit the cooking sherry as all it is is wine and SALT, + you lose the lovely flavor of the Marsala
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6 users found this review helpful

Grilled Salmon Steaks with Savory Blueberry Sauce

Reviewed: Sep. 25, 2007
nice recipe the only problem is that you can't add cornstarch or any other thickening agent into a hot liquid it must be COLD! or other wise the starch molecules will cook on the outside before the inside hence the ole lump syndroom
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39 users found this review helpful

Delicious Easy Chicken Francese

Reviewed: May 22, 2007
If you are going to make it easy then, saute chicken on one side until it starts to turn golden around the edges then flip over ann your chicken stock, wine and lemon SLICES, not juice and simmer until it is done. Plate the chicken and swirl in whole butter, that will give the sauce a nice sheen and a thickener, nape the sauce over the chicken and then garnish with parsley..SEE one pan, easy!
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130 users found this review helpful

Rigatoni with Eggplant, Mushrooms and Goat Cheese

Reviewed: Feb. 6, 2007
excellent recipe, very good for those lactose intolerant people as goat cheese has a different enzyme then cow milk and most lactose intolerant people can tolerate this.
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6 users found this review helpful

Carol's Arroz Con Pollo

Reviewed: Jan. 18, 2007
The Idea behind Arroz con Pollo is a one pot dish, as many of you from Spanish decent already know. The recipe is fine to follow but instead of removing as you cook, just keep adding the ingredients as you go, then add your rice and stock, Oh and also remember a whole cut up chicken works as well; if not even more flavorful.
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127 users found this review helpful

Coriander and Cumin Rubbed Pork Chops

Reviewed: Jan. 12, 2007
I love the combination of the spices the only thing I did different was omited the salt and marinated the chops overnight and then seasoned them before cooking; as the salt tends to draw out the moisture if you salt them overnight and they become dry.
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60 users found this review helpful

Displaying results 1-20 (of 49) reviews
 
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