XineRevelle Recipe Reviews (Pg. 1) - Allrecipes.com (18444569)

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Slow Cooker Macaroni and Cheese II

Reviewed: Jun. 20, 2007
If my husband could only have one meal before he died, this would be the choice for him. If I've got this in the slow cooker when he comes home his eyes light up and I get an extra big hug, LOL! I make with no changes. Love, love, love it!
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30 users found this review helpful

Golden Chicken Tenders

Reviewed: May 11, 2007
We really enjoyed this recipe. I added approx. 1.5 cups of frozen mixed vegetables to the bottom of the dish first, then the chicken tenderloins, then I sprinkled them with garlic powder and Mrs. Dash Original. Finally, I sprinkled about 2 cups of stuffing mix over everything and put a 1/2 stick of butter (mixed with 1 tblsp. chicken boullion) and another 1/4 cup of water (mixed together) over all of the stuffing. My six year old neice thought it was fantastic! Very kid friendly, especially with the mixed veggies added in.
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24 users found this review helpful

Chocolate Cherry Biscotti

Reviewed: Dec. 1, 2010
I'm making my second batch today as I type this... yum! I made them exactly as the recipe called for and didn't have any problems with stickiness of the dough. I did make sure to weigh each half to ensure that I had similar sized logs. I dipped the bottoms in melted semi-sweet chocolate and then drizzled melted white baking chocolate on the tops. I baked them exactly as the recipe called for, including flipping them over. Perfect! I can see that if you increased the chips or the cherries that the dough might not be stable enough to hold together well, so stick to about 1/2 cup of each. There is plenty to make it look pretty AND taste good!
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15 users found this review helpful

Easy One-Step Spaghetti

Reviewed: Dec. 9, 2009
Very easy way to make pasta in sauce... one less step! No need to drain, so one less dish to wash! I usually use a 26 oz jar of sauce with 1 lb of pasta, so I added an additional cup of water to the sauce (for a total of 3 cups), brought that to a boil, then added a whole box of pasta spirals.
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14 users found this review helpful

Classic Campbelled Eggs

Reviewed: Jul. 15, 2009
I used Cream of Mushroom soup, since that's what I had on hand, and they turned out great! I scaled it down to 6 eggs and 3/4 of a can of soup, which was perfect for my family of three. I followed another reviewer's suggestion of adding some shredded cheese to the egg mixture, and I also added about 1/4 cup of bacon pieces (I keep them in the fridge just for recipes like this). I sprinkled some cheese over the top as they finished cooking. I served with some fried potatoes with onions and peppers and toast for a quick and easy weeknight dinner. Who doesn't love savory breakfast for dinner??!!
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12 users found this review helpful

Honey Lime Fruit Toss

Reviewed: Oct. 10, 2007
This is a nice mix of fruits and looks pretty in the bowl, but make sure you don't plan on leftovers as it disintegrates quickly into mush (especially the bananas!)
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12 users found this review helpful

Stove Top Pot Roast

Reviewed: Jan. 17, 2010
It was a nice change of pace rather than roasting in the oven or the slow cooker. I added boullion to the water, as well as worcestshire sauce, red wine, and a small can of tomato paste. I didn't even have to thicken the sauce since it was thick enough after cooking down the meat. My 3.25 lb. roast took about 1.5 hours to cook with the lid partially on, then another 30 minutes for the carrots and potatoes (the store didn't have any turnips). We really enjoyed it, and are looking forward to open face sandwiches and gravy tomorrow!
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11 users found this review helpful

Baby Carrots And Brussels Sprouts Glazed With Brown Sugar and Pepper

Reviewed: Mar. 3, 2007
A nice change of pace for a side dish. I couldn't get the liquid to reduce enough, though, so it was still watery. I did add a tablespoon of cornstarch, as someone else suggested. Also, I steamed the veggies while the glaze reduced, then added it all together to the pan for a few minutes to coat the veggies with the glaze. Yum!
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9 users found this review helpful

Shrimp Scampi III

Reviewed: Jul. 28, 2011
Fabulous! I doubled the recipe so I could use the entire box of pasta (I used small wagon wheels because I have small children), but only used 1/2 cup of bread crumbs. I can't imagine using as much as the recipe called for! I added a cup of frozen green peas with the shrimp to make it more of a one dish meal. And I kept the garlic in the pan, but I took the shrimp out when I added the bread crumbs. I then mixed it all together again and poured over the pasta. My preschoolers and my husband loved it, and it gave me a great excuse to drink a glass of wine with dinner. :)
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6 users found this review helpful

Easy Skillet Supper

Reviewed: Aug. 12, 2009
As the other reviewers did, I cooked my ground beef first, then added the other ingredients. I didn't have any cream of mushroom soup, so I first used condensed tomato bisque (like tomato soup, but with bits of tomato in it). It didn't look it was going to be enough sauce, so I added half a can of cream of onion, plus a half can of water and that was the perfect amount. I did half potatoes/half carrots (for color and nutrition). Because I used the cream of onion soup I didn't use an chopped or minced onion. I added about a Tbsp. minced garlic, several good dashes of worcestschire sauce, and about a 1 1/2 tsp. thyme. I sprinkled some sharp cheddar cheese on the top, too. My family loved it... especially my husband -- he went back for more! (He likes his with cayenne pepper on top.)
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6 users found this review helpful

My Chicken Milano

Reviewed: Feb. 18, 2007
Pretty good! This is a good low-fat/healthy meal, especially when you are dieting! I scaled this for 2 people and cut up the chicken breasts into bite-sized chunks. I served it over pasta and let it "rest" for a few minutes to let the juices soak in to the pasta some. Hubby loves cayenne pepper on everything, so he added a bunch to his plate (maybe an option for others to try...)
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6 users found this review helpful

Pudding No-Bake Oatmeal Cookies

Reviewed: Dec. 31, 2010
I add a little dollop (or two) of creamy peanut butter to the finished product to make it even more yummy!
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5 users found this review helpful

White Turkey Chili

Reviewed: Oct. 25, 2010
I've made it as written (without the fresh cilantro, since I didn't have any) and it was great! This time around I added 1/3 C. finely diced carrots and 1/3 C. frozen corn, and put it in the slow cooker on high for the afternoon. Yum! My preschoolers will eat it with the written amount of spice, but my husband adds hot sauce and red pepper powder to his bowl to kick it up some. I also add seasoned salt, black pepper, and a three or four good shakes of the worchestshire sauce to the ground turkey and onion as they cook.
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5 users found this review helpful

Pasta and White Beans Gratin

Reviewed: Aug. 18, 2008
In order to help the dryness that other reviewers have noted, I added a beaten egg to the ricotta mixture first. Also, I used dried herbs as I didn't have fresh available. Oh, and I didn't have balsamic vineagar, so I used a splash of red wine and a splash of white wine vineagar. I did have to add a bit of salt and pepper to give it a little more "ooomph", too. I served it with fresh green beans and Italian bread. My husband loved it and was very impressed, but my toddler didn't like the ricotta. Also, I found that the timing worked out better if I put the pasta to boil in one pot and then sauted/simmered the onion/bean mixture at the same time. That way they were done simmering when the pasta was finished cooking, shaving 20 minutes off the recipe time. It wasn't worth it to me to save not having to wash one extra pan.
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5 users found this review helpful

Best Chicken Quiche

Reviewed: Jul. 20, 2008
I liked this recipe. I followed others' suggestions and only used 1/2 a packet of onion soup mix, but I think we would've liked it better with the whole packet. Also, this was pretty "liquidy", even after letting it set, so I'll probably cut down the milk some next time. I used swiss cheese in place of grueyre, since that's what I had on hand, and I used one large can of chicken. We are looking forward to the leftovers today!
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5 users found this review helpful

Slow Cooker Lasagna II

Reviewed: Mar. 29, 2012
It was okay. Pretty dry. I will have to use the other half-jar of sauce when I plate this every time. I did change it slightly by using cottage cheese instead of ricotta (it's what I had on hand) and penne pasta instead of lasagna noodles. Easy to make and nice that I can do it on *my* schedule instead of frantically trying to get it done when everyone's ready for dinner. Will try again, next time adding two full jars of sauce.
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4 users found this review helpful

Oh-So-Good Chicken

Reviewed: Jul. 31, 2011
Oops! Forgot to add the cheese into the casserole itself, so I just added it on top at the end. Didn't use mushrooms, sauteed cooked chicken in a packet of taco seasoning mix and water (per directions on pkt), used 3 cups brown rice, and added pinto beans and corn (that's what I had on hand). Served with Baked Scoops chips on the side. Yum! PS -- I did add 2 dashes hot sauce to the mix, along with salt and pepper. My hubby loaded up his plate then doused it cayenne pepper and hot sauce and was in heaven. :) Thanks!
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4 users found this review helpful

Marinated Pork Tenderloin

Reviewed: Jul. 13, 2009
This is a great recipe. I've made it twice now, once with the cinnamon and once without. I definitely preferred it without! The first time I did it in the oven, which was fine, but it was even better cooked on the grill. I wasn't sure about grilling it with all that sugar, but it turned out fine. I have a three burner gas grill, so I turned on the two outer ones and preheated it to about 400 degrees, then put on the tenderloin. I turned down the flame to about 2/3 on both burners, so it didn't burn. I turned it three times (three sides) and cooked it until it was 155 degrees inside, then I tented it with foil and let it rest on a platter for about 10 minutes to finish cooking. It was juicy and delicious. It did take a little longer to cook on the grill than the recipe states -- mine took about 35 minutes, which screwed up the timing of my side dishes a little, but we lived with it. :) Oh, and I marinated it overnight the second time, and only a few hours the first time... both came out about the same. So, do it whenever it's convenient for you.
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4 users found this review helpful

Colcannon

Reviewed: Apr. 11, 2009
This was a really nice dish -- creamy and delicious. It was nice to make this with corned beef and carrots... I could make this separately and still have room for the meat in crock pot! Even the picky eaters liked it.
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4 users found this review helpful

Sausage Casserole

Reviewed: Jan. 8, 2007
I made this for a baptism luncheon (with muffins and fruit salad) and it was a big hit. I made it both "regular" and "spicy" (with green chiles and southwest style potatoes as other reviewers have mentioned). Since I needed this to be cooked when I got home from church, I pre-cooked the hashbrowns for 20 minutes at 350 degrees (mixed with the melted butter). I should have broiled it a few minutes to get them crispy, but they were done enough as is. Then I made the rest of the recipe, using 9 eggs per pan instead of the 6-8 others used. I also sub'd the ricotta cheese for cottage cheese. I did not season the regular casserole but did add coarse ground black pepper to the top of the spicy one so that guests could quickly see the difference between the two. I also saved a small amount (~1/4 cup) and sprinkled it on top. I then set the oven to start later in the day (a feature I've never used before!) at 350 degrees for 50 minutes. The casseroles were just finishing baking when we got home from church, and even pulled them out 5 minutes early because the edges were browning. Everyone loved them and went back for more. I served salsa with the spicy version. Enjoy!
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4 users found this review helpful

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