CRISSYF Recipe Reviews (Pg. 1) - Allrecipes.com (1851022)

30-Minute Minestrone

Reviewed: Jul. 2, 2011

Good recipe. I of course adjusted it for my tastes and preferences. I used shredded carrots and cabbage from a coleslaw bag mix. I also used homemade roasted veggie broth because I don't do red meat (or beef broth). I also left out the celery as a personal preference. I used the tiny shell pasta and was quite happy with the turn out!

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5 users found this review helpful

Roasted-Vegetable Stock

Reviewed: Jul. 20, 2010

I changed up a few of the vegetables based on my likes. I used an unpeeled/chunked large sweet sweet potato, a large unpeeled/quartered onion, 3 unpeeled/chunked carrots, 3 stalks of celery, 1 bulb of garlic cut in half and 3 large quartered tomatoes. I tossed them all in Olive Oil on a lined baking sheet, sprinkled them with Kosher salt, pepper and thyme. Roasted them as directed, simmered in water then strained. I poured mine after cooling into freezer bags in 2 cup quantities.

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4 users found this review helpful

Slow Cooker Beef Stroganoff I

Reviewed: Sep. 16, 2008

Good recipe. I made a couple of changes: I use Beef Broth in place of the water and used sour cream in place of the cream cheese (since that's what I had). Served it over brown rice... yummy.

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3 users found this review helpful

Shrimp Avocado Pasta Salad

Reviewed: Jul. 15, 2008

Made this for BF and he loved it! I of course, made some adjustments for our tastes. I used a 12 oz box of whole wheat pasta, juice of one lemon, 4 slices of turkey bacon and omitted the crushed pepper. I also didn't serve it over the lettuce...we loved it better this way. I salted/peppered to taste and added 1/2 tablespoon of Dijon mustard for some extra flavor. He's ready for me to make it again! :)

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4 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Jan. 17, 2008

I make this recipe quite often. I use Golden Mushroom soup and I'm not a fan of the dried onion soup mix...so...I use a can of French Onion soup. I strain out the onions, add them to the Golden Mushroom soup and then mix 2/3's beef broth and 1/3 of the onion soup liquid as my liquids in this recipe. I've found that it comes out the most tender when you can put it on ALL day. I put mine on at 7:30 in the morning and don't eat it until at least 6:30 or later. It's always falling apart and delicious. I make shredded BBQ beef sandwiches with the leftovers!

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3 users found this review helpful

Chicken Noodle Casserole II

Reviewed: Aug. 30, 2004

We really enjoyed this recipe! I made two small changes though because it's what I had. 1)I poached 3 large chicken breasts in chicken broth and then chopped them up for the recipe and 2) I used one can of Cream of Chicken soup and one can of Cream of Celery soup. I think it turned out great. It's even better the next day.

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64 users found this review helpful

Overnight Blueberry French Toast

Reviewed: Aug. 27, 2004

My husband REALLY likes this recipe. I've made it twice now. The second time I tried it with strawberries. That was good too. Just like everyone else I've made adjustments to the recipe....I 1) doubled the amount of blueberries, 2) cut the cream cheese to one package and whipped it with a little bit of milk, sugar and vanilla so that it made like a filling (works great!), 3) doubled the "syrup" recipe, 4) I've made it with day old French bread and day old croissants.

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185 users found this review helpful

Bacon Cheeseburger Upside Down Pizza

Reviewed: Aug. 27, 2004

I've made this twice now. First basically according to the directions. It did seem a little "thin" in the pan. Needed a little something else. The second time I made it I used a can of sloppy joe sauce, turkey bacon (added a little extra to the mix and to the top) and extra cheese. I also baked mine in an 8X8 pan and that made it deep and thick. My husband and I liked it better that way. I might still keep playing with it though.

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2 users found this review helpful

Parmesan Sesame Chicken

Reviewed: Aug. 18, 2004

It was a good recipe. What I did to ensure the chicken stayed moist was I wrapped each chicken breast in foil with a small amount of butter on top. That gave it a little "steam" and the butter seemed to help keep it moist and add a little flavor to the recipe. Hope that works for others.

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4 users found this review helpful

Italian Cucumber Sandwiches

Reviewed: Jun. 2, 2004

Never again.

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9 users found this review helpful

Pineapple Carrot Salad

Reviewed: Jun. 2, 2004

A hit with the hubby.

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3 users found this review helpful

Slow Cooker Chicken and Dumplings

Reviewed: Jun. 2, 2004

My husband and I really like this recipe. As with everyone else, I made changes. I've made it twice. The first time I used 2 cans of Herb Cream of Chicken Soup and instead of water I used low sodium Chicken Broth. In the end, we added half a can of Cream of Potato because my husband still thought it was a little salty. I've never had a problem with the biscuits not cooking and I also shred my chicken before adding the biscuits. The second time I made it with 1 Cream of Chicken soup, 1 Cream of Celery, chicken broth and added some miscellaneous seasonings. Not as good as batch one, but still a hit.

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3 users found this review helpful

Broccoli Bites

Reviewed: Jan. 25, 2001

I made these with cauliflower and they were great. I too wasn't sure how they would turn out but I loved them.

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5 users found this review helpful

Baked Potato Soup II

Reviewed: Jan. 25, 2001

Having recently become a vegetarian, I was looking for something easy and delicious to try. This was an excellent recipe. I added some salt, pepper and a few sliced carrots to the recipe and served it with organic white cheddar cheese, green onions and extra sour cream. It was a HUGE hit. I recommend to anyone. The "basicness" of this recipe gives you a lot of freedom to be creative if you want to add extra spices/herbs. I love that about it.

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6 users found this review helpful