poochsgirl Recipe Reviews (Pg. 1) - Allrecipes.com (18500947)

Slider-Style Mini Burgers

Reviewed: Apr. 14, 2012

I've made this recipe a gazillon times and it's always a hit. However instead of mayo and cheddar cheese I've always used jared cheese whiz. They are like mini White Castles. Always a hit. I can't seem to find the mini rolls anymore, so I just use hot dog buns and cut them to size. Pickles are optional, but so yummy if you like them.

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Lemony Chicken with Artichoke Hearts

Reviewed: Jan. 7, 2012

This is a good recipe as is but it is missing something. The chicken was super tender and I served it over linguine. As others have said 2 lemons do make the dish lemony if you want to cut it down definately use only 1 lemon. Another poster mentioned she'd add mushrooms the next time and I agree with her. There is such a strong lemon flavor it needs to be balanced with something else. I think i'll try mushrooms the next time too. It is a very tender dish. I didn't change a thing when I cooked it for the first time. Maybe a little cayenne, not sure but it needs a little extra something. Enjoy! Thanks for sharing the recipe OP.

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4 users found this review helpful

Banana Sour Cream Bread

Reviewed: Oct. 26, 2011

I don't change a thing and I absolutely love this recipe. i've made it with apples, zuchinni and fresh pumpkin. if you use another fruit/vegie you need 2 cups of the item mashed to go into this recipe. i usually change something in a recipe and this one is perfect as is. i just like the variation of fruits since I pick them fresh and cook them down or blender them to fit this recipe. definately a 5 star!

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2 users found this review helpful

Quick and Easy Alfredo Sauce

Reviewed: Sep. 27, 2011

I make my own homemade alfredo sauce all the time and i didn't have the ingredients on hand and i didn't feel like going to the store. so i searched for an easy sauce and i found this one. i hand all ingredients on hand and it gets a 5 star for saying exactly what it is, quick and easy. but it's also very rich and tasty too. i only made one minor change. i added the parmesan before adding the milk. it helps to melt the cheese, then i add the milk. oh i added a little cayenne too. but truly it was great without it.

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Chicken and Biscuit Casserole

Reviewed: Sep. 27, 2011

this is a good base to start with, i love lots of flavor and i knew this would be bland so i added to it like others have. first, i did sautee the onions, garlic and celery until softened then i added 3/4 bag of frozen mixed vegies. i added poultry seasoning, salt, pepper, cayenne and italian spices to taste. as others recommended i too used canned biscuits. you may want to cook them a bit (not completely) first according to directions then add them to the casserole towards the end of cooking. i didn't want to cook them entirely independently, because i really wanted the biscuits to suck up more flavor and juices from the casserole. a good recipe it does need more flavor, basil alone just isn't enough.

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8 users found this review helpful

Bread and Butter Pickles II

Reviewed: Aug. 12, 2011

All I can say is everyone is right, these are awesome pickles. My husband said they are better than store bought. I did make a small change. The recipe called for 6 onions, I used four because 6 seemed like alot once I started to cut everything. Next time I make them I will use only 3 onions. I just want more pickels than onions even though it's all good. The recipe made 10 pints and I will be making more very soon, since we are going through them so fast!

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8 users found this review helpful

Milk Chocolate Florentine Cookies

Reviewed: Jul. 16, 2011

I'm a good cook and baker. I followed this recipe the the "T". They did not look anything like this photo of perfectly round small cookies. Mine melted and pretty much stuck together. I didn't really think they tasted all that great either. What a bummer, I was so worked up by some of the other reviews.

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Szechwan Shrimp

Reviewed: Jun. 23, 2011

This turned out awesome. I do have to admit I made some small changes. You HAVE TO double the sauce. You just don't get enough sauce with this recipe. I used Chinese noodles as some suggested. I also added five spice, but I'm sure it tasted fine without it. I love vegies and shrimp so I probably threw in some extra. Great recipe poster.

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1 user found this review helpful

Tart 'n' Tangy Citrus Cooler

Reviewed: May 23, 2011

it's freshing but a bit tart. i added some sierra mist for a little bubbly and some vodka for a fun summer party. great base that you can easily add to!

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1 user found this review helpful

Mexican Wontons

Reviewed: May 12, 2011

so easy and so yummy! i used 8 oz. cream cheese, 4 oz. green chilis and 8 oz. jack pepper cheese. they cooked perfectly. just don't put too much in. that's why they burst. i think i'm going to try apple pie filling like another member posted. thanks for sharing op!

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1 user found this review helpful

Ham and Pea Salad

Reviewed: Mar. 2, 2011

So simple and tasty too! What a great way to use up that extra ham. I didn't have quite enough frozen peas but I think the whole bag may have been too much anyway. Thanks for the recipe, I will definately be making this again.

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4 users found this review helpful

Zucchini e Pomodori Gratinati (Zucchini and Tomato Gratin)

Reviewed: Oct. 13, 2010

gone in minutes! it looks like alot but it really cooks down. don't cut the vegies or cheese too thin! I used fresh mozza and followed the advice of 1/2 cup panko crumbs, 1/2 cup parmesean and 2 tbls melted butter and sprinkled on top! very yummy, and so easy to make! thanks for sharing!

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4 users found this review helpful

Apple Crisp II

Reviewed: Aug. 23, 2010

This is probably the one recipe that I make the most on this site. I just love it. As others, I did double the topping and cut the water in half and it was perfecto. Now it's peach season and I'm making this same recipe using, yes peaches. Very yummy!

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1 user found this review helpful

Sour Cream Peach Kuchen

Reviewed: Aug. 22, 2010

I'm a pretty darn good cook and baker, but this dessert just didn't do it for me. It sounded good and the only thing I changed was fresh peaches vs. canned. I also strained them but it turned out a bit watery still. I'm sure the sugar created that extra juice. The crust was good and after it sat for hours it seemed better but I wouldn't make it again.

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2 users found this review helpful

Creamy Peach Dessert

Reviewed: Aug. 3, 2010

oh my goodness, this was awesome. i hate making recipes without seeing a picture but the ratings were so good and the ingredients sounded so yummy. i used northern peaches from my own trees and our peaches are medium to small size. i used a good 10-12 of them and i'd actually use more next time I make this which will be this week. the bottom and top of this dish is pretty thick and it tastes like cheesecake. i really want the peaches to be tasted too. i ended up cutting some up and putting them on top of the slices when I served them. it added that extra color and design. I didn't change a thing except add a few more peaches than the recipe called for. a definate keeper, remaker and (of course very fattening)!

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2 users found this review helpful

Crab Fritters

Reviewed: Jan. 5, 2010

very good. followed the recipe to the tee! i love the sauce too. definately a remaker!

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4 users found this review helpful

My Best Clam Chowder

Reviewed: Nov. 3, 2009

I really hate to give a 5 star rating when I alter the recipe, but in this case I didn't alter it too much so I'm still giving it a 5 star. I did sautee my vegies in bacon grease (I know high fat, but I wanted the extra flavor). I also used 3-10oz cans of clams. This soup makes alot and those 3 small cans just don't seem to do the soup justice, it definately needed more clams. Lastly, I didn't put in any water I used all clam juice when I cooked it. You need it for the flavor. A definate remaker! Yummy!

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2 users found this review helpful

Jalapeno Popper Spread

Reviewed: Jun. 24, 2009

I know it's not fair to rate a recipe once you've modified it, but the reality is I love to cook and I can never follow a recipe as is. I read so many responses and took from them what I thought would turn out to be yummy. I did like so many, 1/2 sour cream and 1/2 mayo, that combo never fails. I also added about 4 oz. of sharp cheddar cheese into the mixture, an absolute MUST. I did the parmesan cheese/panko topping. It was really fine without it. I think my parmesan was too authentic, it didn't melt well quickly, so it sort of came up as a whole piece when on low broil. I pulled it off and the dip alone was fine. I'd probably skip out on the parmesan topping next time. And yes, use a toasted italian bread or pita crisps. A definate re-maker.

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Artichoke Crab Dip

Reviewed: Jun. 21, 2009

I'm giving this recipe 3 stars because I felt it needed more flavor. I'd only give my change a 4 star. First of all, I agree you MUST double the crabmeat. I also added cheese like another reviewer suggested, put in some scallions and increased my seasonings. Personally, I like my dips with a bit of zing. I would make this again, but next time I'd add a small can of green chiles to spice it up and maybe some jalapeno monterary jack instead of the mozza and cheddar that I used. Good recipe, just needs some tweaking, it lacks flavor.

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7 users found this review helpful

Breakfast Casserole II

Reviewed: Jun. 10, 2009

This is good. It's a remaker, although it's missing a certain flavor that I haven't figured out yet. I did add the sauteed onions and mushrooms to the dish, but it needs a spice. It depends on your personal taste but I say it needs some cajun spice. Or just some salt and pepper. It needs something.

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1 user found this review helpful