Andrea Recipe Reviews (Pg. 1) - Allrecipes.com (18602125)

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Andrea

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Jalapeno Popper Spread

Reviewed: Nov. 4, 2011
So very good! I cut this in half and put in a glass 8x8 dish (no microwave method at all). I followed the top reveiwer's method w/ the panko and parm on top and it was fab-u-lous!! I also used fresh jalapenos from our garden, 2 of them. Had a kick that was prefect. We LOVED this!
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Taco Pie

Reviewed: May 6, 2010
I know I know I knooooow "You can't rate it when you changed the ingredients". I didn't omit any ingredients though, just added more things. So I'm rating this 5 stars FOR THE GREAT IDEA AND START TO A VERY VERSITILE RECIPE. Okay, now that that's out of the way. First, I doubled this recipe and put it in a greased 9x13 glass dish. I went w/ another reviewer and baked the dough about 4 min. less than what it called for since it will be cooking some more in the oven when it's all put together. DO NOT DO THAT. The crust was doughy and raw and soggy even after cooking the whole thing for 15 minutes at the temperature I used to cook the dough. Next time I will absolutely cook the dough ALL the way the WHOLE time it calls for. Now, I made the beef like I would normally make it for regular taco meat (add seasoning and simmer w/ water to get the consistancy). I also added 1/2 a chopped onion to the meat while it cooked. I layered it in this order: Dough/Crust, taco meat, 1 can refried beans & 1 16oz container sour cream mixed then spread on top of meat, 1/2 jar of salsa, 1 can of black beans, 1/2 bag of taco seasoned cheese & 1/2 bag of sharp cheddar, then the chips finally on top. Everything about thi was amazing minus my faulty error w/ the dough. You could always do this w/o the crust and just use for a taco dip. AMAZING recipe, thank you for the start of a great thing! This is so easy to omit and add items as you choose!
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48 users found this review helpful

Baked Pesto Chicken

Reviewed: Sep. 23, 2009
I've cooked penne pasta with pesto sauce for a few years now. We've added chicken and mushrooms, but we've never had just pesto and the chicken. This was really good! We had to make some changes only b/c we were forced to. We went to the meat counter and asked for 2 full breasts and we got 2 good ol' Iowa chicken breasts... they're huge! They were 16 oz each (8 oz per 1/2 breast for 4 pieces total); almost twice the size called for in this recipe. I didn't use the refrigerated pesto b/c I couldn't find it so I opted to use the sauce I normally make for the meal I usually make mentioned above. It made one cup of pesto sauce and it was a perfect amount, even for the amount of chicken I used! I omitted the tomato b/c DH doesn't like them, and I didn't think I would w/ this dish, either. The cook time should be right on, since I had twice amount of chicken called for it took exactly twice as long. I didn't use motz cheese, instead I used feta (the full 4 oz package) and it was FANTASTIC!! Also, the recipe doesn't call for doing anything w/ the pesto sauce after coating the chicken in the bowl so I added it in the baking pan w/ the chicken and all. The juices from the chicken mixed w/ the extra pesto sauce was awesome; next time I will cook some noodles to have on the side w/ the extra sauce. We had a Romaine leaf salad and some texas toast garlic bread! This was a great meal, thanks!!
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Marinade for Chicken

Reviewed: Aug. 19, 2009
Everyone seemed to like it but me. It was also a new group to entertain so they could of been just saying it to be nice haha. I thought it was a little to strong for my taste. You couldn't barely even taste the chicken. Only changes I did was use low sodium soy sauce and omitted the salt, and used dried parsley flakes instead of fresh. No need to measure the dried mustard; I measured it and it was exactly the whole .45 oz thing. I used 4 chicken breast halves, but could of easily fit 6 or 7 even. I marinated them in the smaller mixing bowl from my stand mixer and covered it with seran wrap in the fridge for exactly 1 day. Give it a try!
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Baked Pork Chops I

Reviewed: Apr. 22, 2009
I'm giving this 5 stars based on my husband's reaction to this recipe. I have never liked pork because it has never had any flavor.. just bland and blah. This however had tons of flavor! I've never cooked anything that my husband wouldn't stop talking about for the rest of the evening. Everyone who happened to call him that night he would rave about it to them! I followed the recipe to a "T" except I used only 4 chops (all I had) & added to the rest of the ingredients a can of golden mushroom. As for my review I'd give it 3 1/2 stars... I didn't care for the wine taste (I used Chardonnay). Maybe if I can find a wine w/o such a sweet taste to it I'd like it. Next time I will try it w/o the wine all together. The texture was great and the meat was so incredibly tender, we couldn't even take it out of the dish without it falling apart!!! Great recipe!
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Linda's Lasagna

Reviewed: Mar. 17, 2009
This was my first time making lasagna, and I had to make it for 10 people! This was pretty good. I doubled the recipe and used half cottage cheese and half ricotta (and still with the parmesian cheese called for) and it tasted great. I just mixed it up real good w/ a fork to get a creamier consistancy. Since I doubled it I ended up just buying a bulk of 3lb motz. cheese and ended up using the whole thing! I didn't boil the noodles; instead I soaked them in the same 9x13 pan I planned on cooking the lasagna in with VERY HOT water for 30 minutes. Worked perfectly! The one thing that kinda turned me off was the "sweetness" of the oregano. Maybe I'll use a little less next time. I made this on Sunday and had leftovers the next night and it was sooo much better! It's so weird how that is! Next time also I will make it a day ahead of time so all the flavors soak and mesh together. Give this one a try, you won't be disappointed!!
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Soft Chocolate Chip Cookies II

Reviewed: Dec. 17, 2008
Wow I wish I could give these more stars!!!!!!!! These were amazing, perfect, exactly what I had been looking for! I had a recipe similar to this but lost it two years ago :( Ever since then I have been on a search for a recipe as good as that one and FINALLY I have found it!! These are incredibly soft and sooo good! I took my cookies out at 9 minutes exactly. Using a 1" cookie scoop I got one cookie short of 3 dozen (and no that's not because I ate one :P). I followed this recipe to a "T" however I used 1 Cup normal sized chips (all I had) and the rest were mini sized. My search for the perfect chocolate chip cookie recipe is OVER!
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Garlic Butter

Reviewed: Dec. 15, 2008
Was pretty good. I used margarine & cut it back to 8 servings. It made enough to coat each side of 8 pieces of bread generously. I didn't have any garlic salt on hand so I just used garlic powder and added a little salt. Two things I will do differently next time: lessen or omit all together the Italian seasoning (I always think Italian seasoning gives food a freezer burn taste) and I will add more garlic. Other than that, it was okay. Next time will be AWESOME I think though!
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Iced Pumpkin Cookies

Reviewed: Oct. 14, 2008
These are AWESOME! I did tweak it a little because I can never leave a recipe as is :P The first changes were actually an accident! Instead of putting only 1/2 tsp of the cloves & nutmeg I put in a full tsp. I guess to kinda "even it out" and/or just add more yumminess to it I added a tsp of pumpkin pie spice as well. With the pumpkin puree I did about 1 1/4 cup as well. For the icing I added 1T of cinnamon & instead of using a fork to drizzle it on the cookies I put the icing in a plastic ziplock baggie and cut off one corner just to make a small hole for drizzling... worked like a charm! Using the medium cookie dough scoop I got 34 delicious cookies! I split the batch with hubby to take to work and were all gone within an hour! This recipe is definatly a keeper!
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Chocolate Chip Cheese Ball

Reviewed: Oct. 7, 2008
This was so good and I don't have a big sweet tooth! I even used 1 full cup of powdered sugar instead of 3/4C and upped it to a full cup of choc chips in the mixture instead of 3/4C. This time I think I'll mix some choc chips in w/ the nuts to roll the cheese ball in as well.
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Herman Reunion Cheese Ball

Reviewed: Oct. 7, 2008
I served this at my wedding reception and though I didn't personally get a chance to taste it I heard it was amazing! One person said he could of just eaten that all night! I'm making it again, and will probably follow other reviewers by cutting it to 8 servings and add more/double flavor ingredients.
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3 users found this review helpful

Thyme-Rubbed Steaks with Sauteed Mushrooms

Reviewed: Jul. 1, 2008
This recipe was AWESOME! I'm a beginner at cooking and this was so easy! The red wine REALLY brings out the flavor in the mushrooms -- SO good!! I cooked fresh green beans in a skillet olive oil, minced garlic, and onion peels. I also made mashed potato with chives, butter, and sour cream! I just kinda made the sides up as I went, though I'm sure it's a pretty common way to make both! Thanks for the great meal for my fiance' and I!
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Ignacio's Super Peanut Butter and Jelly Sandwich

Reviewed: Jun. 27, 2008
This was soo good! The toasted piece really does make a difference! When I did my sandwhich, I put the peanutbutter on RIGHT AFTER the toast came out, that way it's a really melty gooey-goodness!!
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Crab Rangoon III

Reviewed: Jun. 3, 2008
I agree with some of the other reviewers. This is a little to "crumbly" or "chunky" for my liking. Next time I will use other's suggestions on using 2 1/2 packages of cream cheese to make it more creamy. Using the original recipe I still had a little bit left over when I ran out of wonton wrappers, so if you plan on adding more cream cheese I suggest you buy 2 packages of the wrappers. My best friend growing up was Asian and we made these a lot.. when we made them we used an egg to seal the wrappers rather than water. I had no problem with them staying together. I cooked mine on the stove top and used a thermometer to check the oil. I started putting them in at about 325 degrees F and there's NO WAY that they could stay in there 3 to 5 minutes, they were lucky if they were in there 3 to 5 seconds and they got charred! I didn't even have time to turn them over! So I turned the heat down to about 200 degrees and they were able to be in there for about 10 seconds, I could flip them over in time without scrambling all over, and they were a nice golden brown! I omitted the water chesnuts because my fiance doesn't like them, and I like just a traditional rangoon anyways. Pretty good recipe, I think it will be better adding the extra cream cheese next time though!
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Toasted Garlic Bread

Reviewed: May 6, 2008
I think the oregano gave it that freezer burn like taste. Maybe it was the garlic? I don't know but I'm going to use less of each next time and see if that helps. **UPDATE** Above was my review from the first time I made it. I made it the next day with my left over pasta, and I didn't put any oregeno on it and it was AWESOME! It didn't have that freezer burn taste (like if u buy texas toast and it gets freezer burned). It was great! This recipe was my first one ever to use my broiler, I'm so glad I finally tried it out! Oh the possiblities :)
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Chocolate Pound Cake III

Reviewed: May 6, 2008
This is SO good! VEERRRY moist, it kept for DAYS! After we had our first pieces I refrigerated it and it was even BETTER the next day!! MMM!!
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Photo by Andrea

Manicotti Italian Casserole

Reviewed: May 6, 2008
This was awesome! I will make a few changes next time though: I used two of the 1lb 10 oz jars of spaghetti sauce. It wasn't quite 64 oz like the recipe calls for but it was enough! I used the traditional kind and ricotta cheese kind. Next time I think I will use the chunky garden vegetables kind, or chop up some green peppers to put in there as well. Also, I will mix cheese with in the pasta mix as well instead of just on top. And for the meat, I will use just a half pound of hamburger and 1 1/2 pounds of the italian sausage to add a little more spicey-ness to it! Lastly I used fresh mushrooms instead of canned and sauteed them about 5 minutes before I put them in the mixThe auther says she halves it for her family and makes the whole recipe for family gatherings; She's right on! I was making this for just my fiance' and I and I decided to make the whole thing because we wanted leftovers since we don't cook a whole lot...we only ate maybe an 1/8th of it and we were FULL! Next time I will definatly halve the recipe and there will be enough still for a day or two for left overs. GREAT recipe! I will make again, it's a keeper!
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91 users found this review helpful

Bake Sale Lemon Bars

Reviewed: Apr. 30, 2008
Hmm I don't know why I'm the only one that didn't like these. I followed the recipe to a T w/ Gourmetmommy's alterations. I know it's not right to make a low review based on someone else's alterations, but I don't have a sweet tooth so I know it would of been too much sugar anyways. I think the texture was off, it wasn't tart enough, and the crust was just blah. I'll keep searching for the perfect lemon bar recipe.
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White Cheese Sauce

Reviewed: Feb. 5, 2008
I made this recipe to a "T". It was very thin and had a gritty texture to it (not the chiles), not smooth like a cheese sauce should be. The flavor itself was pretty good, but that's it. Will keep looking for a good recipe.
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Paul's Pumpkin Bars

Reviewed: Oct. 4, 2007
Loved them! Just what I was looking for!
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1 user found this review helpful

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