slmcm Recipe Reviews (Pg. 1) - Allrecipes.com (18608095)

Apple Blue Cheese Salad

Reviewed: Aug. 23, 2011

This was very good! Great flavors. I used pre-cooked bacon which made it a snap. I used Ken's Balsalmic vinaigrette on the apple and didn't have the time to marinate for a full hour. It was more like 20 minutes and it was still awesome! Thanks for a great salad!

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2 users found this review helpful

Orange-Avocado Tossed Salad

Reviewed: May 6, 2011

I also only added 1/2 teaspoon curry and soy sauce. I think next time I might add the whole teaspoon. I liked the flavor! I also just had an urge to add some red onion to this recipe. So, I added a little less than 1/4 of a red onion sliced very thinly. I had requests for the dressing at the gathering I attended.

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3 users found this review helpful

Big Al's K.C. Bar-B-Q Sauce

Reviewed: Nov. 8, 2010

I don't know why...but, I had to tweak it. I only made 1/2 the recipe as stated. I added 1 tablespoon worchestershire sauce and 3 dashes of tabasco. It was awesome.

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5 users found this review helpful

Chicken Enchiladas with Creamy Green Chile Sauce

Reviewed: Oct. 17, 2010

YUM! We cooked the chicken on the grill, then shredded it. I filled the tortillas while hubby made the green chili sauce. Perfect timing for two people cooking together. The sauce was done when I was done filling the tortillas. Then the spanish rice I cooked as the enchiladas were in the oven. And, the beans were in the small crock pot. It was an excellent meal!

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6 users found this review helpful

Turkey Pot Pie III

Reviewed: Oct. 5, 2010

The recipe from the Veg-All can is better!!! VEG - ALL CHICKEN POT PIE 2 cans cream of potato soup 1 (16 oz.) can Veg-All, drained 2 c. diced cooked chicken 1/2 c. milk 1/2 tsp. thyme 1/4 tsp. black pepper 2 (9") pie crusts (one for top) 1 egg, beaten, optional Combine first 6 ingredients. Spoon into crust. Top with the top crust. Crimp edges to seal. Slit top crust and brush with egg if desired. Bake at 375 degrees for 40 minutes or until crust is done. Cool 10 minutes.

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3 users found this review helpful

Quinoa, Beet and Arugula Salad

Reviewed: Sep. 24, 2010

I bought almost everything from Trader Joe’s and it made it really easy to make. I bought their organic red quinoa in a box. They have garlic in the freezer section that is already crushed – I used one cube of that in the dressing. I bought the Trader Joe’s brand of Chevre Goat Cheese 5 ounce package, I put it into the freezer for about 20 minutes before slicing it. The partial freezing makes it very easy to slice and crumble. I bought the 5 ounce bag of organic arugula also at TJ’s and used about ¾ of the bag. Also at TJ’s they have beets already steamed and peeled in the salad section. I used the whole 8 ounce package. I sliced them in about 1/8 inch slices and then again in 1/8 inch slivers. Green onions, red wine vinegar and olive oil can be bought anywhere…just so happens all of mine came from TJ’s also.

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1 user found this review helpful

Mexican Bean Salad

Reviewed: May 30, 2010

This is an awesome bean salad! I followed the directions very closely. Only differences were: used a 1/2 and 1/2 portion of balsamic vinegar and red wine vinegar for the 1/2 cup. Used a can of shoepeg corn which is really the best corn for bean salads. Used only 1/2 red onion. And used very small red and green peppers. Didn't use cilantro at all...this doesn't need it! Once it was all put together it did look like a lot of dressing so I added a 4th can of beans - I had cannellini on hand. It can totally handle 4 cans of beans. YUM! YUM! Hubby said don't lose this recipe!

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3 users found this review helpful

Ali's Greek Tortellini Salad

Reviewed: Apr. 21, 2010

Yum! Everyone raved over this salad. I did do two things differently. One, I added the finely chopped red onion to the dressing and let it marinate with the tortellini. Two, I used a mix of green leaf and red leaf lettuce instead of the spinach. I love spinach but I was in the mood for something different. If you have a Trader Joe's nearby buy the artisan lettuce and their cheese tortellini. Worked out perfect for me. This was a great recipe for the week after Easter since I had many eggs already cooked.

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5 users found this review helpful

Sesame Green Beans

Reviewed: Jan. 24, 2010

Fast, easy and delicious! Can't go wrong with this one. I used vegetable broth because I was serving to vegetarians and I thought it was delicious this way also. No need to add saturated fat to this if you don't want it!

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3 users found this review helpful

Jayme's Cole Slaw

Reviewed: Jul. 8, 2009

I used a 14 ounce bag of Dole Classic Cole slaw with HALF of the recipe for the dressing. It turned out PERFECT!

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4 users found this review helpful

German-Style Beet Salad

Reviewed: Jan. 7, 2009

I'm giving this 4 stars because of all the modifications. I did what others suggested and only used 1/2 the carraway. I also added the dill, a fresh mandarin orange and a little more horseradish. I also used beets that I had bought at Trader Joe's. They come pre-cooked and are found near the salad in plastic with a box around it. I used 1 1/2 packages. So much easier than cooking the beets. I had a couple people comment on the dish that they were surprised that they liked it as well. Not everybody is a beet person.

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13 users found this review helpful

Spinach Enchiladas

Reviewed: Jun. 21, 2008

I've made this several times now!! It is awesome.

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3 users found this review helpful

Black Bean Vegetable Soup

Reviewed: Jan. 23, 2008

I made this recipe and changed a few things. I used only 2 cups of Vegetable stock and I used 3 cans of black beans (didn't drain) and added 1 can of refired black beans that had jalapeno added. Also, I omitted the corn and for the stewed tomatoes I instead used a can of tomatoes with green chilies. Served with sour cream, shredded cheese and sourdough bread. Everyone raved about the flavor!

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3 users found this review helpful

Maple Dill Carrots

Reviewed: Jan. 6, 2008

Had this last night with some fish and a salad. It was awesome! I steamed the carrots in the microwave, and when almost tender added the other ingredients. It was very simple and worked great! I will have this again.

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3 users found this review helpful

Slow Cooker Stuffing

Reviewed: May 4, 2007

I have made this many years for Thanksgiving. I even made it with vegetable broth one year for my vegetarian friends. I do not stir mine at all during the cooking process and I like it that way. It really only takes about 5 hours to cook. My mom always wants me to put it into the oven for about a half hour right before serving....but it doesn't need it!! She just likes it crunchy on top.

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2 users found this review helpful

Caribbean Sweet Potato Salad

Reviewed: May 4, 2007

Loved this. I made it for a gathering and everyone loved it! I used parsley instead of cilantro...only because I goofed when I bought it, but I'm not a big fan of cilantro so it worked out for me! I also doubled the entire dressing part of the recipe and used about 2/3 of the amount of the dressing I made. I bought two medium russet potatoes because they didn't have the giant ones, also bought a yam (or so it was labled - I don't really know the difference). Also, I cooked the potatoes the day before, dunked them in ice water after cooking (as stated) and then sealed them a plastic container in the fridge. I think this really helps set the potatoes so that they don't fall apart. I also made the dressing the day before and I think that helped meld the flavors. I mixed the solid ingredients at home before taking to the outing and I put the dressing on at the VERY LAST minute right before serving.

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88 users found this review helpful