17sugars Recipe Reviews (Pg. 1) - Allrecipes.com (18445713)

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Souvlaki

Reviewed: Aug. 23, 2008
This was great! I was very skeptical about the soy sauce, so I only made a half recipe. I marinated overnight and cooked in a baking dish in a 350 oven for 45 minutes with the veggies. I could not pick up even a hint of soy sauce! Served with yogurt sauce and whole wheat pitas. YUM!
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Buffalo Style Chicken Pizza

Reviewed: Feb. 2, 2008
Loved this! Made it on english muffins which I toasted first. I didn't measure the bleu cheese dressing, just brushed some on each piece because I was worried about it getting soggy. Used buffalo wing sauce with a little extra hot sauce and 2% mozzarella. My husband said he could eat this every night. YUM!
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2 users found this review helpful
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Shredded Potato Quiche

Reviewed: Jan. 23, 2008
This made an easy dinner. I used a bag of refrigerated, not frozen, hash browns and I added one chopped and sauteed medium onion to the potato because I suspected it would need something more. I cooked the potato crust for 30 minutes on 450 to get it as crispy as possible before adding the egg mixture. I had sliced swiss, not shredded, and I used about 10 oz of that, diced. I think it may have been too much b/c the dish was very cheesy, but my husband loved it! I accidentally cooked it on 350, not 375, so this took more than 20 minutes fo me. And once it came out, it should have sat 5-10 minutes because it was very runny. All in all, a good recipe I might try again!
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2 users found this review helpful
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Eggnog Pound Cake

Reviewed: Jan. 15, 2008
I am so glad I found this recipe! Followed other recommendations and doubled the nutmeg and added one extra egg and a packet of vanilla instant pudding. Also, I used vanilla cake mix (I think it was white) and light eggnog. I made these into cupcakes since I was short on time. Recipe made almost exactly 24. I skipped the custard sauce, and made a glaze as suggested with eggnog, powdered sugar, and butterscotch schnapps- this was a little tricky with the cupcakes, since the papers got a bit sticky, but it was worth it! Cupcakes were great that night and the next morning, but didn't keep for long after. Wonderful recipe!
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Slow Cooker London Broil

Reviewed: Nov. 1, 2007
This was pretty good, and a very easy way to cook an inexpensive cut of meat. We used a 2lb london broil, one can cream of celery, one can tomato soup, one can water, packet of onion soup mix, a splash of worcestershire, one sliced onion, and two tblspoons garlic. Cooked on low 10 hrs and served over noodles. Perfect amount of gravy (had to skim a bit of grease off first). Meat was falling apart. I might play around with differnt flavors with this one.
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Zesty Chicken Meatloaf

Reviewed: Oct. 27, 2007
We really liked this, but I needed to add to it a bit to make it more exciting. My adds/changes: used only 1/2 packet taco seasoning and added 1 small, 7oz can of corn, one small onion- diced and sauteed, 1/2 tblsp chopped, sauteed garlic, 1/4 cup chopped cilantro, used fresh breadcrumbs, and substituted 1/4 cup ranch dressing/sour cream combo. Also added cheese and salsa inside and out. Served with sour cream and guacamole. My husband loves this!
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Baked Slow Cooker Chicken

Reviewed: Sep. 27, 2007
I was a skeptic... but this recipe is awesome. Cooked my pre-seasoned bird upside-down with lots of additional spices for 8hrs on low. Added about a cup and a half of chicken stock because I was worried, but I don't think it needed it. Threw some red potatoes and onion in the pot, but still used the foil ball. I will definitely be doing this again!
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Easy Chicken Enchiladas

Reviewed: Sep. 27, 2007
Excellent!! Used 1/3 less fat cream cheese and cut back to 6oz. Tossed a taco seasoning packet (cheese flavor) in with the chicken as well as some fresh cilantro. Used enchilada sauce in the pan and on top, but forgot to spray the pan so some of the bottoms stuck, but this was really easy and tasted great! Served with guac, sour cream and Mexican rice.
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Oven Fried Parmesan Chicken

Reviewed: Sep. 6, 2007
Excellent recipe! Made a huge batch of this for a weekend camping trip, and it was a bit hit, even cold. I added the garlic (plus extra) to the butter on the stove before I melted it, so the taste would be infused. Also, I used a combo of fresh and dried crumbs, as well as some leftover crushed saltines I had. I really spiced the crumbs up a lot, adding extra parm cheese, and dipped the chicken in flour before the butter. Someone suggested cooking on racks to avoid soggy chicken, but this did not work for me, as it caused gravity to make the breadding fall off the underside of many of the pieces. The pieces I didn't cook on the rack were fine- they were crunchy on the bottom and didn't stick. Loved this, and will definitely make it again!
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Pineapple Filling

Reviewed: Sep. 4, 2007
I doubled this last night and when it was done, I put in in a buttered glass dish and made it into a crisp (using the topping from Apple Crisp II). The only change I made was adding only half the amount of juice, because that was all I had. It was really yummy, just a bit too sweet. I will probably add only 1/2 the amount of sugar next time. Great recipe!
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Honeyed Pork Chops

Reviewed: Jul. 5, 2007
This was really good. I was in a rush so I did it all on the stovetop. I sauteed minced garlic in the oil (I used olive) for flavor, then after I browned the chops- which I had sprinkled on both sides w/ salt, pepper and onion powder- I dumped the oil and added the other ingredients to the pan. My changes- I added 1/4 cup teriyaki sauce, 1/2 tsp jarred ginger in addition to the powdered, a generous sprinkle of red pepper flakes for heat, minced onion instead of chopped (I was out), and cornstarch to thicken the sauce during the last 5 minutes. I cooked the chops and sauce 15 min covered, and 10 min uncovered. I tossed in a small, drained can of water chestnuts right at the end. I served with peas in brown rice. Yum!
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Incredibly Cheesy Turkey Meatloaf

Reviewed: Apr. 19, 2007
This is my most favorite meatloaf recipe ever. I think I have made it 4or 5 times since I found it here, each time tweaking it a bit. I typically use fresh bread crumbs and 1/2 cup Italian seasoned dry bread crumbs. I also add about 2 tsp worchestershire, ½ cup diced onion (sautéed first, if I have time), and about 1 tbsp minced garlic. My favorite cheese in this is shredded pepper jack (about two cups). The peppers really make it zippy. For the top, I use a combo of ketchup, mustard and brown sugar (70/20/10). I just eyeball the amounts. And sometimes I’ll add slices of turkey bacon on top. Great recipe!
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Wanda's Chicken Noodle Bake

Reviewed: Apr. 19, 2007
This was really good, but I needed to make a lot of changes to suit my husband's taste buds. I halved the recipe and used olive oil instead of butter, and left out the celery, carrots and mushrooms. Instead, I used corn and broccoli florets, and a whole medium onion. I added 1/2 cup of sour cream, garlic powder, and a healthy amount of cayenne pepper for a kick. For the cheese, I used what I had, which was about 4-5 slices of swiss, and about 1/4 cup each shredded mozarella and parmesan. I also followed someone else's suggestion and added a chicken bouillon cube. Everything but the noodles was heated together on the stovetop in one pan. I toasted and buttered the crumbs, and cranked my oven to 450, so it only took about 10 minutes for everything to be hot and the crumbs toasted. Yum!
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Penne Pasta with Spinach and Bacon

Reviewed: Aug. 18, 2006
This was great. I used turkey bacon (twice the amount) and added crab (imitation- 6oz), crushed red pepper, and some other spices to flavor it up. I wilted the spinach in the bacon pan before cooking the sauce, and skipped the olive oil altogether. Next time I will make sure I have some fresh basil on-hand, and I will add a small can of tomato sauce, but it was great as is, with some parm cheese sprinkled on top.
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Halibut Florentine

Reviewed: Aug. 11, 2006
This was a really good recipe. I lightened it up a bit. I used skim mik and 2% cheese, and I omitted the water (since the skim milk is thin to begin with) and added salt and pepper to the milk mixture. I also used talapia and fresh spinach. I sauteed the spinach first a bit, but I don't think I will bother next time. It came out great! Thanks!
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17 users found this review helpful

 
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