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Kelli's Fried Green Zucchini

Reviewed: Mar. 26, 2012
Good, solid fried zucchini recipe. You don't even have to do the tomato sauce and cheese steps if you're just looking for fried zucchini. I was surprised I didn't need to dredge the zucchini in flour; I followed the recipe with the bread crumbs and parmesan cheese....it worked out really well.
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4 users found this review helpful

Basic Corn Muffins

Reviewed: Feb. 28, 2011
Good basic recipe for sure...however could have used a little more sugar. Dressed up with honey butter and they were better. It made exactly 12 muffins so the portions are right on. Next time I will use cooking spray on the paper muffin cups, as they tended to stick.
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2 users found this review helpful

Creamed Chicken for Biscuits

Reviewed: Jul. 22, 2009
I've never had creamed chicken before...and this recipe is an outstanding introduction. I made the following changes and it was quite tasty. White pepper instead of black (you can add the black pepper to single servings); added 2 tablespoons cream sherry to the bechamel; added fresh lemon thyme sprigs; used half and half instead of heavy cream; used shredded white and dark meat from a purchased rotisserie chicken. I skipped the almonds. Comfort food for sure, and a keeper.
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2 users found this review helpful

Buttermilk Coleslaw

Reviewed: Nov. 5, 2007
This is an easy, no fuss way to have a side dish for picnics or BBQ entrees. I like the tangy-twist that the buttermilk provides... alot like the tangy flavor that one would get from cider vinegar. I like my coleslaw creamy, and this is a great method.
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12 users found this review helpful

Thai-Style Chicken Wings

Reviewed: Sep. 19, 2007
Maybe it's just me not caring for this flavor combination, because I certainly like all the ingredients (however, less sugar). I would recommend moving step 3 to step 1, since roasting the chicken wings takes much longer than preparing the sauce. Sorry, but not a keeper.
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7 users found this review helpful

Italian Subs - Restaurant Style

Reviewed: May 4, 2007
This is a five star recipe because it is so easy to tailor to your own tastes. I made a few changes; when making the "salad" portion, I decreased the garlic, left the lettuce out until the final prep, and I also did not feel it needed to be refrigerated. I also only let it sit for 15 min. while I prepped the remaining ingredients. I also added salt and pepper to the dressing. Instead of Proscuitto, I chose Mortadella. Like other reviewers, I like to heat the broiler and give the sandwich just a minute to melt the cheese. I also like the bread to have either mayo or butter on it. I left out the Dills and serve it with Pepperocinis. In any case, this recipe has everything to recreate your favorite Italian Deli Sub.
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20 users found this review helpful

Kim's Macaroni Salad

Reviewed: Feb. 20, 2007
This is a great way to establish your own macaroni salad by following the basics of this very easy recipe. I would have liked to try the jalapenos, but didn't have any. I did however, have the traditional jarred pimentos. Nice picnic side dish.
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4 users found this review helpful

Hot Buttered Rum Mix

Reviewed: Dec. 8, 2006
A delicious concoction that will make you smile and warm your tummy. I made sure to use good quality vanilla ice cream and of course unsalted butter. Try this one, you won't regret it!
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4 users found this review helpful

Baked Ziti IV

Reviewed: Oct. 10, 2006
Good stuff! This is a really strong recipe at its core. I would just modify some of the basic elements...especially step no. 4. Here are the recommendtions I would make to give this recipe a five star rating: 1. Mix the sour cream, cottage cheese, mozzarella and parmesan together in a bowl. 2. Mix the pasta into the meat sauce. After spraying the casserole dish with non-stick spray, layer half the pasta/meat sauce in the dish. Spread the cheese mix on top of the bottom layer. Layer the rest of the pasta/meat sauce on top. Finish the casserole by placing the six slices of Provolone cheese and then bake. Twenty minutes at 350 was perfect. Other changes I made: I used 28 ounces of home made tomato sauce. The recipe was not specific enough for me - it said, "1 1/2 (26 ounce) jars spaghetti sauce" ...So is that 26 ounces total? Or is it 39 ounces? Another change I made is I used a pound of ground beef since I did not have the pork sauage on hand. I think the sausage would make it even better. Anyway, this recipe will fullfil a lasagna craving with half the effort.
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198 users found this review helpful

Spanish Rice Chicken II

Reviewed: Sep. 27, 2006
This is a great foundation recipe - it can be taylored to fit many tastes. I found it took longer to brown the chicken, but the rest of the recipe is pretty accurate. I did my own version: Substituted olive oil with canola oil; Supplemented the paprika with cumin; Used the chicken skin to flavor the rice and peppers, then discarded the skin; Supplemented the bell pepper with 3 more serano peppers; Supbtituted whole tomates & liquid with diced tomatoes & liquid; Also, I believe using my Le Cruset for this dish made it better than a regular pot. I think it will make good leftovers, too.
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28 users found this review helpful

Marinated Flank Steak

Reviewed: Sep. 18, 2006
Tender and delicious! I ended up having my Flank Steak marinaded for 48 hours instead of the recommended overnight. It was scrumptous....so tender it reminded me of a great Filet. My suggestions are to remember to bring your meat out of the refrigerator at least 30 minutes before grilling. Also to get your grill nice and hot. Great recipe!
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4 users found this review helpful

Simply Parmesan Chicken

Reviewed: Jun. 21, 2006
Nice and easy, and very tasty. I have a convection oven, and did 350 degrees for 30 minutes, turning once after 20 minutes.
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2 users found this review helpful

Famous Japanese Restaurant-Style Salad Dressing

Reviewed: Apr. 7, 2006
Great combination of ingredients for a tangy dressing. I customized this recipe to accomodate my husband's SouthBeach diet (used 3 packets of Splenda instead of the sugar). For my low sodium diet, I eliminated the salt. Because I am not a Ketchup fan, I substituted Chili Sauce. It tasted good, but the consistency was not as thick as I was in the mood for. I wanted something a bit more like Thousand Island Dressing texture. So I added about 3 spoonfuls of Best Foods Mayonaisse. I loved the results. I ended up with a jam jar full of some great dressing which I anticipate will keep in the refrigerator for a few weeks.
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1 user found this review helpful

Roasted New Red Potatoes

Reviewed: Mar. 27, 2006
I've been roasting vegetables for years now, and this recipe is a great intro to roasted veggies. The high temperature is a must, just keep a close eye on the oven. I used sea salt, freshly ground black pepper, olive oil, and fresh chopped parsley. It's quick and easy, and a great accompaniment to any main dish. Plus, while your meat is resting, you can use your hot oven by uping the temperature and roasting the veggies, and then everything is ready at the same time. Try this recipe with asparagas - I promise you'll love it!
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143 users found this review helpful

Cola Sauerkraut

Reviewed: Mar. 17, 2006
Way better than just plain Saurkraut! I used a 24 oz. jar of Saurkraut, which I now think I should have drained prior to using in this recipe. I used 1/8 cup butter, one chopped onion, and one can of beer. Then I tasted it and it needed a kick, so I added about a tablespoon of apple cider vinegar. I'll be eating this with corned beef sandwiches and loving it.
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2 users found this review helpful

Restaurant-Style Buffalo Chicken Wings

Reviewed: Mar. 15, 2006
I think this is one of those recipes where chnage is not always good, I should have followed it to the T. I baked mine, not wanting to pull out my deep fryer. Not nearly as good as I was hoping. Also the sauce seemed to break a bit, perhaps I had too a heat. Next time I won't modify.
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4 users found this review helpful

Chicken Oreganato

Reviewed: Mar. 13, 2006
I changed it up a bit. I oiled my baking pan with a bit of Olive Oil. I used Kosher Salt (don't be too generous w/ salt if you are going to make the sauce), Fresh ground black pepper and dried oregano. Generously rolled each chicken thigh piece in seasonings. Brushed with the lemon juice and olive oil mixture. I used 350 oven (convection oven - roast setting)temperature. 15 min. each side. Brushed with mixtured when turning chicken pieces.(skin side up first side)Then back to first side for a quick broil on the skin side up side for just about two or three min to get the skin a bit brown. Take chicken out of oven at 170 degrees, it will rise another 10 degrees while the pieces sit on a plate. Don't let them sit in juice or they will be soggy. For sauce: Pour off juices into a cup to separate the fat. Take most fat off. Pour juices , incl. browned bits, into a sauce pan. Heat with some white wine. Cook down until about 1/3 less. Add one tablespoon unsalted butter at the very end. Pass sauce with chicken. I liked this sauce alot on the steamed broccoli I served on the side.
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60 users found this review helpful

 
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