eureeka98 Recipe Reviews (Pg. 1) - Allrecipes.com (18487024)

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Lemon Butter Chicken

Reviewed: Jun. 24, 2012
I make this often as I usually have all ingredients on hand. I use balsamic vinegar in place of the worcestershire sauce. The leftover juice is great over rice (I usually cook the rice in chicken broth for added flavor). Broiled asparagus is my favorite veggie to round out this meal =)
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2 users found this review helpful

Tomato, Corn and Avocado Salsa

Reviewed: May 13, 2011
I've made this a couple times now and it is very good. I was asked for the recipe at the potluck and that has never happened to me before. The only things I do differently are to use cherry or grape tomatoes instead of roma, add an extra avocado, and add cilantro. To me, it just isn't salsa without cilantro! **Update 10/15/11** I am no longer permitted to attend any potluck without bringing this dish! No matter how much I make, there is never any left. The secret to making this the best ever, is to combine all the ingredients except the avocado the night before and refrigerate. This allows the flavors to meld into perfection. The avocado will turn mushy if you add them the night before. Also make sure to cover it tightly otherwise the strong onion smell will permeate your entire fridge!
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4 users found this review helpful

Brunch Strata

Reviewed: Apr. 20, 2011
I've made this recipe about 20 times now & it is great. I made this as written the first time and that's what I base the 5 stars from. After that, I had to change it to make it easier because now I make it every Sunday for my weekday breakfasts. I use red pepper instead of green because it has more nutrients & I don't like cooked green pepper. I also omit the cream cheese & just add another egg & a little more half n half because it eliminates having to use a mixer (a fork works just fine) and cuts down on fat. I've used canadian bacon and turkey ham instead of ham and both are good. I've also roasted the veggies at about 400* for 15-20 min instead of sauteeing & that is good too. My favorite thing to add is a giant handful of fresh chopped basil. Hope this helps someone =)
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200 users found this review helpful

Apple Crisp II

Reviewed: Nov. 7, 2010
I just made this tonight, I had a bunch of apples I needed to use up and couldn't think of another way to use them. I knew I didn't want to make a pie because the crust would be too time consuming. Oh my gosh this was SO GOOD and SO EASY! I'm not really a fan of apple stuff, I prefer berries. But this was amazing! My husband and I were licking our bowls. I used granny smith and golden delicious apples and only changed a few things: I omitted the water, used probably 6 cups or so of apples (I halved the recipe) added a few sprinkles of lemon juice and nutmeg to the apple mixture. I also used raw sugar instead of white refined sugar in the apple mixture. I added a bit of cinnamon to the topping as well. Put in a 9x9 inch glass baking dish and baked for 45 min. It was perfect with a fat blob of fresh whipped cream on top (none of that non-dairy 'whipped topping' for us!) Heaven!
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2 users found this review helpful

Tomato Chicken Parmesan

Reviewed: Dec. 12, 2008
This was a very good recipe. I did take the suggestions of others, and here is what I did: 1- I used chicken tenders and marinated them overnight in olive oil and Italian seasoning. 2- I cut the breadcrumb/Parmesan cheese mixture in half and only used one egg. 3- I did not pan fry before baking, I added melted butter to the breadcrumb mixture before coating the chicken. 4- I baked for 30 min (350*), then topped w/ mozz cheese for the last 5 min and broiled until the breading and cheese were golden. This resulted in a crispy crust w/o needing to pan fry. I recommend this recipe and will make it again.
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0 users found this review helpful

Libby's® Famous Pumpkin Pie

Reviewed: Nov. 25, 2008
I noticed that a few reviews suggested adding a bit of flour to thicken the filling, but my mom and I have always made the filling thicker by using half as much evaporated milk as the recipe calls for. It has a richer, more "pumpkin-y" taste. It will also be spicier because there is less milk.
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25 users found this review helpful

No-Cream Pasta Primavera

Reviewed: Jan. 9, 2008
This was so delicious. The flavor was just awesome and it was really easy. I don't think it even took an hour to make. I added broccoli with the roasted veggies and sauteed some mushrooms along with the garlic and onion. You could just about use any veggies you wanted with this. I think next time I'll make less pasta, as it seemed to absorb most of the vinegar, or try tossing the vinegar with the veggies before adding to the pasta. I give it 18 stars. Thanks for the great recipe!
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2 users found this review helpful

 
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