Becky Recipe Reviews (Pg. 1) - (18571204)

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Quick and Easy Vegetable Soup

Reviewed: Jul. 14, 2006
I LOVE this soup! I've made it a number of times and it's always so satisfying. I use 2 cups of chicken broth, use a 28 oz can of tomatoes, omit celery (don't like) and use frozen corn and green beens as well as the fresh carrots. Sometimes I also saute a large onion in the bottom of the pot and then add everything else. I also use the Spicy V8. The creole seasoning really makes it - but I also add at least 1/2 tsp. of cayenne pepper for some kick. If you love your veggies, then you will LOVE this soup!!! Thanks!!
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359 users found this review helpful

White Chocolate Covered Pretzels

Reviewed: Nov. 9, 2006
Love this recipe! I noticed a lot of reviews said that they would begin to melt when they were not in the fridge. I add a small amount (1-2 tsp) of shortening to the white chocolate when melting it - this helps to thin it a little bit and make it a little easier to work with, as well as to help with the melting problem. Dip the pretzels, put on wax paper-covered baking sheet and pop it in the freezer to harden. They won't melt at room temp! Enjoy this delicious recipe!
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347 users found this review helpful

Quick Lemon Dijon Chicken

Reviewed: Oct. 24, 2008
My boyfriend loved this - he was still talking about it 3 days later! I kept the chicken breasts whole and coated in the dijon mixture, browned in the skillet, and then mixed in more dijon mixture along with about a 1/2 cup of chicken broth and a heaping spoonful of sour cream. I did find the dijon mix to be a little tart and on the salty side (due to the mustard, I presume), and the broth and sour cream helped with that. I finished cooking the chicken in this sauce and covered with foil so it wouldn't dry out. I also mixed in some dried parsley at the end to help balance the flavors. Served with white rice and green beans. My boyfriend has already asked for it again - thanks the great, quick idea!
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70 users found this review helpful

Pasta e Fagioli I

Reviewed: Sep. 18, 2006
This was actually really delicious. It's ridiculously easy, which I thought was kind of funny - I was a little embarrassed how much work I didn't do and how well it turned out! :o) Only thing I did differently was use dried parsley and great northern beans rather than cannelini. Also added another shake of dried basil and a little salt at the end. Perfect! *Update 2/15/08: I have made this countless times now and we love it. I always use dried parsley rather than fresh now because it actually tastes better that way to us. One of the best & probably under-rated recipes on this site!
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57 users found this review helpful

Valencian Savory Empanadas

Reviewed: Apr. 18, 2008
I made these last night for a tapas party at my place, along with a couple of other "small plate"-type dishes. These really exceeded my expectations! I actually made the filling the night before, and I tried it for seasoning - it tasted fine, but not great. We also went ahead and assembled them that night (using a fork to press down the edges to seal), and popped them in the fridge overnight. They came out GREAT! We served with sour cream and they were really tasty. Definitely came out to be more than the sum of its parts! Highly recommend! :o)
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26 users found this review helpful

Fast and Delicious Black Bean Soup

Reviewed: Feb. 27, 2008
Made this the other evening and we LOVED it! Made it exactly as written but left out the ham. I ran it all through the food processor, thinking that I wanted a little texture in the soup, but after trying it, I think I'd prefer it being smoother. Next time I will use the blender and puree it. It was kind of a weird color and looked a little strange while cooking, but it tasted fantastic! It was even better for lunch the next day! Highly recommend!
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24 users found this review helpful

Cinnamon and Lime Chicken Fajitas

Reviewed: Jun. 12, 2006
This was surprisingly tasty! I followed the recipe exactly, except I used flour tortillas instead of corn (all we had). We are pretty picky, but we definitely did enjoy these - but we expected a little more of a kick. Next time, we will add a little cayenne to the potatoes before baking to give them a little more spice. Also, I think that coating just the outside of the chicken with the cinnamon mixture didn't really allow the cinnamon to stand out as much. Next time, I think we will cut chicken breasts into slices or cubes, toss in spice mixture and then cook (so cinnamon covers more surface area). Also, the jalapeno didn't add anything and we even used ALL the seeds! Next time we'll add in at the end so that kick is not lost in the cooking. We'll also use 2 limes to enhance the lime flavor. It needs a little help to be 5-stars but this is overall a great combination of flavors!
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22 users found this review helpful

Lemon Pepper Peas

Reviewed: Feb. 15, 2008
We love peas and eat the frozen variety often with dinner. I loved the idea of this when I came across it... I just cooked the peas like I normally do in the microwave, drained the water, and then sprayed with spray butter and seasoned with the dill and lemon pepper, along with a little salt. Thanks for a different way to prepare a favorite veggie. :)
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21 users found this review helpful

Pasta Lasagna

Reviewed: Apr. 24, 2006
This was so delicious! I used low-fat cottage cheese in place of the ricotta just because it was on sale, but it was so good this way! I also browned a whole lb. of ground turkey and used all of it because I forgot that I was supposed to only use 1/2 lb! I also used rotini instead of penne just because I like how the rotini holds sauce so well. Everything came together wonderfully. Even my lasagna-loving boyfriend commented on how tasty it was. We will definitely be making this again very soon! Thank you for a great alternative to plain ol' pasta!
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13 users found this review helpful

Blueberry Crumb Pie

Reviewed: Jul. 19, 2010
This pie could be really good, but unfortunately I followed the recipe's instructions EXACTLY and ended up with a very strange pie. It says to mix the lemon zest and juice into the flour and sugar, but the moisture from the juice makes that mixture really clumpy. And then you add the blueberries, but the mixture does not get fully distributed among all the berries because there are just clumpy bits of flour and sugar. I thought it might melt and distribute in the oven, but it didn't... As he was eating it, my fiance asked if there was "lemon pudding or something in here"... which was the lemony clumpy parts. This pie definitely has potential, but I strongly advise not adding the ingredients in the listed order. I'll try a different recipe.
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12 users found this review helpful

Apple Pumpkin Muffins

Reviewed: Nov. 1, 2009
These are exactly what I was looking for! Delicious muffins, with a good pumpkin flavor, but the apples keep them from being boring and "predictable". Thanks to all the reviewers - I took a lot of your advice! Used 1.5 cups of AP flour, and 1 cup of WW flour, only used about 1 cup of sugar, used the whole can of pumpkin, applesauce instead of the oil, and just a shake more pumpkin pie spice. Also didn't peel the apples. And I did do the streusel, but used 2 T. of butter total (it needed it). We both love them! I can't imagine making the recipe as it was written, so that's why it's not 5 stars. But definitely recommend with these changes! (and by the way - this recipe is exactly the same as the other one on this site with the identical title... not sure why there are two of the same!)
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10 users found this review helpful

A Good Barbeque Sauce

Reviewed: Mar. 4, 2009
You wouldn't believe it, but this is actually good! I used a Coke Zero, an entire small onion (chopped) and fresh minced garlic (instead of garlic powder). Also ended up adding a good amount of worcestershire sauce and lots more freshly ground black pepper, which gave it even more depth. I simmered it for a lot longer to help thicken it up even more. I will definitely use this recipe again!
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9 users found this review helpful

Roasted Sweet Potato Corn Chowder

Reviewed: Oct. 24, 2008
I was a little disappointed in this recipe. There was not nearly enough liquid, and he end result was nothing like a chowder. It wasn't even like a stew, it was more like a hash. It tasted pretty good (I agree w/ the first review that it was missing something, couldn't figure out what), but it just tasted like a bowl of potato and corn hash browns to us. I will probably play around with the recipe, adding more broth, perhaps creamed corn instead of frozen, and maybe some half and half. Thanks for the great idea, but we didn't love it.
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9 users found this review helpful

Pork Chops Stuffed with Smoked Gouda and Bacon

Reviewed: Jan. 19, 2010
While I didn't follow the recipe exactly, I feel it was similar enough to rate! I followed another reviewer's suggestions and butterflied & pounded thin a 1 lb. pork tenderloin, and then I also added sauteed onions, mushrooms, and spinach to the mixture. Rolled up and secured with toothpicks, and then browned in a plan before putting it in the oven at 375 for about 20-25 min. As written, this recipe is a 4, but with these additional flavors, it is 5! We loved the Gouda in it. My fiancee loved it, and we're making it again this week for company. Thanks!
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8 users found this review helpful

Fig and Olive Tapenade

Reviewed: Apr. 18, 2008
Amazing! Definitely the most-raved-about dish at my tapas party! Everyone was really impressed and commented how amazing it was - like restaurant-quality! I made it the night before and I think it really helped the flavor. Also, I didn't use rosemary (didn't have any) and didn't add any additional salt (olives were plenty salty!). I served over a block of reduced-fat cream cheese and omitted the walnuts. So great! I do agree that goat cheese would be really delicious with it (probably even better), but I think that the cream cheese does the trick. And let's face it - goat cheese is much more expensive than cream cheese so I'd only recommend that if you really wanted to splurge. Highly recommended!
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8 users found this review helpful

Veggie Fajitas

Reviewed: Jul. 27, 2006
This was a great, low cal/fat meal! I love veggies - I have made it twice already and am making it again tonight! I typically use 2-3 peppers (colors vary by availability) and 1 onion along w/ the green onions. I haven't used mushrooms yet but I am tonight. I saute it all in olive oil spray to make even healthier and add tons of lemon pepper! With a little fat free sour cream and salsa... Delicious - and filling - and so guilt-free! And the leftovers are great to take to work for lunch! Thanks much!
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8 users found this review helpful

Cranberry Pistachio Biscotti

Reviewed: Nov. 3, 2008
These are absolutely delicious. I had never made biscotti before and they turned out perfectly. The only thing I did differently after taking the logs out of the oven the first time was to bake the sliced biscotti for 8 minutes or so on each side. Delicious, professional quality! Perfect for gifts!
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7 users found this review helpful

Stuffed Mushrooms with Spinach

Reviewed: Apr. 18, 2008
Sooo good! I had a tapas party last night and served this as one of the "small plates" - definitely the "sleeper hit" of the party! I used smaller mushrooms so they would be bite-sized, used a slightly leaner cut of bacon, half & half instead of cream, and then sprinkled a little parmesan cheese on top as well. Also you really don't need any of that extra butter. You don't need to butter a pan and you don't need to pour melted butter on top prior to baking. I just baked them on parchment paper and they came out amazing. Great recipe!
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7 users found this review helpful

Authentic Louisiana Red Beans and Rice

Reviewed: Feb. 14, 2011
Outstanding! Like others, I made some changes - I used far less oil, more Cajun seasoning, chicken stock instead of water, and andouille-style turkey links... this tasted amazing! Not necessarily a work-night meal due to the cooking time, but definitely worth the wait - the overall flavor was surprisingly authentic and just simply delicious. I even left out the celery and it was still great. Highly, highly recommend.
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6 users found this review helpful

Orzo and Tomato Salad with Feta Cheese

Reviewed: May 30, 2006
This was pretty tasty! I used only about half of the oil called for, used dried herbs and therefore cut the amounts in half (not doubled!!!!), and added some good splashes of balsamic vinegar - really enhances the flavor. I thought it was a bit too oily, but leftovers the next day proved that this dish is definitely one that should be refrigerated and served the day after preparing - it was so much better! Thanks for a good mix of ingredients that can be easily added to!
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6 users found this review helpful

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