ekp333 Recipe Reviews (Pg. 1) - Allrecipes.com (18539617)

Delicious Ham and Potato Soup

Reviewed: Oct. 3, 2011

Pretty darned tasty! I doubled this recipe because that's how much ham I had to use up. I also used redskin potatoes and left the skin on, which turned out quite well. I omitted the salt, as it didn't seem to need it. Next time I will also decrease the pepper to 3/4 tsp.

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Minute Tomato Soup with Tortellini

Reviewed: Apr. 23, 2010

We liked this! It really couldn't be easier, either. My changes: Used half chicken broth, half milk instead of water, 1 t italian seasoning, 1 t basil, 14 oz. diced tomatoes, 19 oz. tortellini, 6 oz. fresh spinach. Topped with garlic croutons and parmesan cheese. Next time I will use 1 T basil, as the recipe states.

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Sausage and Bean Ragout

Reviewed: Apr. 20, 2010

This was very good and very easy! I omitted the sausage, as our family is cutting down on our meat consumption. I really don't think it needs two lbs. of meat. I might use 1/2 lb of each next time. I did not have enough fresh basil, so I used 2 T dried. I only had one can of seasoned tomatoes, so I used 6 oz. of fresh diced tomatoes and 4 T tomato paste. I did not have romano cheese, I used parmesan. This is a keeper, even with my substitutions. I can't wait to try it again when I do have all the correct ingredients!

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BUSH'S® Red, White and Bean Minestrone

Reviewed: Dec. 6, 2009

I made a vegetarian version of this without the turkey sausage. I substituted yellow squash for the zucchini because that's what I had and egg noodles for the bowtie pasta because I had some leftover that I needed to use up. It did not taste like much until I added the cheese. I did just notice that I was not supposed to drain and rinse the cannellini beans, which may have made a difference in the flavor. I will make this again with some tweaking.

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Fried Corn with Smoked Sausage

Reviewed: Dec. 5, 2009

This was ok as written, but I think that many of the seasonings are overkill. I did not have green or red bell peppers, so I used orange bell pepper and zucchini because I had that on hand. I used one clove of garlic in place of the garlic powder and did not add the onion powder, since this already had fresh onion in it. I omitted the MSG. I doubled the black pepper. I served this over white rice. Next time, I will try it with the red and green pepper, omit the seasoning salt, replace the garlic powder with fresh garlic, omit the onion powder and MSG and use 1/2 t. of black pepper.

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3 users found this review helpful

Onion Rice

Reviewed: Nov. 29, 2009

Tasty but peppery! I used butter instead of vegetable oil and yellow onion instead of red onion. Next time I will reduce the black pepper to 1/2 teaspoon.

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1 user found this review helpful

Sausage Barley Soup

Reviewed: Nov. 29, 2009

Yum! We really liked this! I used hot italian sausage, doubled the carrot and used about 1 cup cooked barley. My package of barley said to cook it before adding it to soups, so that's what I did.

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2 users found this review helpful

Tortellini Soup

Reviewed: Nov. 29, 2009

Better than I expected given the limited ingredients! I doubled the recipe and used 10 oz. of spinach and 10 oz. of sliced fresh zucchini. It does need the sprinkle of parmesan cheese on top, so I think this should be listed as an ingredient.

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Kielbasa Kale Stew

Reviewed: Aug. 22, 2009

***Update: OK, used all chicken broth and no added salt this time and its too salty. Use half water and half broth!*** This soup was pretty good as written. However, next time I will use chicken broth instead of water and perhaps a few more potatoes for a thicker soup. It's a keeper, though!

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Baked Corn

Reviewed: Jun. 22, 2009

Awesomeness! I served this with a sweet and spicy BBQ chicken and savory cooked spinach. Everyone had seconds! For anyone who is uncertain...you definately drain the corn.

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Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Jun. 22, 2009

Very good! I fileted the chicken breasts and sauteed them for 5 minutes per side. Next time I will use half olive oil and half butter for sauteeing. I will also cook both sides of the chicken and then remove them and keep them warm while sauteeing the mushrooms, as they prevented the second side of the chicken from browning adequately. I will return the chicken to the pan when adding the liquids. The amount of vinegar was perfect! I will continue to dredge the chicken in flour before cooking, as I feel that it adds that succulent texture that I'm looking for in this dish.

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Minestrone Soup I

Reviewed: Apr. 28, 2009

I dumped all the cheese in at the end and wished that I'd just served it on the side. The soup was quite tasty before adding the cheese, but after adding it, I could only taste the cheese.

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Sweet, Sticky and Spicy Chicken

Reviewed: Mar. 8, 2009

Wow! My taste buds are still singing! We really liked this. I added green onions at the end, just for some color. I used San-J brand Hot & Spicy Szechuan Stir Fry & Marinade for the hot sauce, since I was pretty sure that the recipe was not calling for 2 T of Tabasco Sauce. Next time I will double the sauce if I use four chicken breast halves. I only used two this time it seemed like the perfect amount.

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Country Quiche

Reviewed: Mar. 3, 2009

45 minutes bake time was too long! 30 would have been about right...I should have checked it sooner. It also needs more eggs and milk to fill the pie shell properly. The taste was good but over-cooked. Will need to experiment. As written this quiche made three main dish servings with fruit salad on the side. And I am a tiny person!

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Split Pea Soup

Reviewed: Feb. 23, 2009

This was as close to perfect as I've found! Good flavor, not too watery and the veggies were still intact. I soaked the peas overnight and then rinsed and drained them. I then added 2 14.5 oz cans of chicken broth and 1 can of water. I had to simmer the ham bone for 2 1/2 hours to get it to fall apart like it should. By then the peas did not need blending, they were mush. Good mush. I will definately make this again and again!

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Chocolate Chocolate Chip Cookies I

Reviewed: Feb. 16, 2009

I made extra large cookies using an ice cream scoop and baked them for 16 minutes. I got about 11 large cookies. I'll have to make them again to acurately review them. I used unsalted butter that I had in the freezer and they tasted as if perhaps the butter was freezer burned. I will also use 1/2 white and 1/2 brown sugar next time to acheive a chewier texture. These were almost cake-like.

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Chuck's Favorite Mac and Cheese

Reviewed: Feb. 5, 2009

Whoa...that's a lot of crumb topping! It made it way too salty. I scraped off what I could and that improved the rating from a 2 or 3 to 4 stars. I used almost 1/2 t. black pepper and 1/4 t. salt. I will drastically reduce the crumb topping next time.

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Sloppy Joes II

Reviewed: Feb. 1, 2009

Ok, this was close...but no cigar. It was tasty, but not quite sloppy joe flavor IMHO. It wasn't sloppy enough either (not enough sauce). I used 1/4 t. salt and 1/2 t. black pepper.

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Golden Potato Soup

Reviewed: Jan. 31, 2009

Perfect for a chilly night! I did not add the salt (I tasted it and did not think it was necessary). I added a 16 oz. package of frozen califlower to it 'cause it wasn't chunky enough for me after the potatoes cooked down. It was a good addition. I will add more black pepper next time.

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Baked French Toast

Reviewed: Jan. 31, 2009

I thought this was really yummy, like a custard base with french toast on top. A couple people thought it was too sweet. I was able to fit more bread slices in the dish by cutting them straight across instead of on an angle. I had six slices that wouldn't fit into the pan , so next time I will slice them thicker. I did not have light corn syrup, so I just used 3 t. water to thin the syrup. Next time I will increase the vanilla and decrease the syrup.

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2 users found this review helpful