SunMoonStars Recipe Reviews (Pg. 1) - Allrecipes.com (18628836)

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Erin's Indonesian Chicken

Reviewed: Oct. 29, 2009
I stumbled upon this recipe and knew I had to make it. I had all the ingredients in my house AND my name is Erin! I admit I used canned green beans instead of fresh (I've also used frozen) and since I can never find chili paste in our grocery stores I just dump in some cayenne pepper and some hot sauce. I also suggest saving yourself a step and using chunky peanut butter instead of smooth and then you don't have to add the nuts at the end. My husband and I both love this recipe and I love that it's so simple to make with ingredients I almost always have on hand.
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3 users found this review helpful

Summer Chicken Burgers

Reviewed: Apr. 15, 2009
I've made these both on the grill and in the broiler and no matter the season they are great! I will suggest, though, that you try and either get thin chicken breasts or use a meat tenderizer to pound them flatter. Otherwise the sandwich can be difficult to eat!
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6 users found this review helpful
Photo by SunMoonStars

Layered Chicken and Black Bean Enchilada Casserole

Reviewed: Apr. 15, 2009
This was tasty and easy to assemble. To make it even easier I used some leftover meat from a deli rotisserie chicken. I couldn't find canned green chilies at grocery store so I substituted canned chipotles instead. It added a slightly smokey flavor to the dish. Also, I dislike coriander and cilantro so I left those out. I added more cumin and generous amount of chilie powder instead. I think it would be tasty with some diced onion in there, too. Maybe next time!
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3 users found this review helpful

Bow Tie Pasta with Sausage and Sweet Peppers

Reviewed: Dec. 18, 2008
It's surprisingly tasty for being so simple and I can see how it would also be a great base recipe for experimenting with adding additional ingredients. My husband said that it had too many peppers in it but was otherwise good. Things I noticed? The sausage took a little longer than 8-10 minutes to cook. So, I would start cooking the pasta slightly after I started the sausage and pepper combination. I also noticed that I did not need to drain the sausage and pepper mix at all. I don't know what kind of sausage the originator of the recipe was using, but apparently mine was very lean. Plus, I felt like the very tiny amount of pan drippings would just add to the flavor. They did. You'll also notice that the recipe does not indicate how long to boil the broth for once you've added it. I probably let mine boil for about 1-2 minutes. Just enough to make sure that it was hot and it coated all the meat and peppers. The longer you let it boil the less runny your sauce will be....mostly because you'll have less sauce. The less you let it boil the more broth you'll have to soak into the noodles. In conclusion, this was tasty, fast and easy. And a nice change of pace from pasta with standard red sauce.
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5 users found this review helpful

Slow Cooker Maple Country Style Ribs

Reviewed: Nov. 9, 2008
I tried these for dinner this past week and was very disappointed. I would have given them one star except that I suspect some of my disappointment was due to cook-error and not necessarily a bad recipe. I will say, though, that the amount of liquid in the slow cooker did not seem like enough to adequately cook the meat and leave it juicy. I think the first issue we had was that my husband bought boneless country style ribs. And then I set my slow cooker on low for 9 hours. After 9 hours the cooker switches over to "warm" and, in this case, stayed there for another two hours. I have a feeling that "warm" on my slow cooker is "low" on everyone else's. Overall, though, the meat was incredibly dry and flavorless. Again, whether this is due to the recipe, the fact that they were boneless, or the amount of time they spent in the slow cooker I don't know. I do know, though, that I prefer recipes that are as error-proof as possible and this certainly isn't one of them.
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4 users found this review helpful

Chinese Noodle Chicken

Reviewed: Nov. 5, 2007
When I make this dish I use the teriyaki sauce from the Baked Teriyaki Chicken recipe on this site. It turns out great! The only issue is finding the "perfect" noodles to serve with it. I'm still searching for my favorite.
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3 users found this review helpful

Not Red Spaghetti Sauce

Reviewed: Nov. 5, 2007
This is a good alternative to regular spaghetti but, like many of the other reviewers said, it was a little too salty. I know that cooking sherry has salt in it already, as does the bouillon. And I'm sure the sausage does, too. I'm not sure what I would do differently in order to cut down on the salt, though.
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2 users found this review helpful

Rita's Spinach Casserole

Reviewed: Mar. 8, 2007
My husband really liked this, but I thought it was only okay. I think it could use some additions, such as onions or garlic. I used Ricotta Parmesean Pasta Sauce and I can't decide if that helped or hindered the recipe. I also used fresh spinach instead of frozen, so I don't know if that made a difference. I did like the combination of pasta sauce and sour cream, though.
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2 users found this review helpful
Photo by SunMoonStars

Spinach Enchiladas Verde

Reviewed: Mar. 4, 2007
I made this tonight and it turned out wonderfully! Everyone was very impressed. I changed two things about the recipe. 1. I added pre-cooked shrimp to some of the enchiladas and 2. I didn't really measure the sour cream/salsa mixture. However, it still turned out beautifully. Not soggy or soupy at all and we didn't think it was too spicy. I think the level of spiciness depends on which brand of green salsa you end up using. Overall, I highly recommend this recipe.
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2 users found this review helpful

Red River Beef Stroganoff

Reviewed: Dec. 22, 2006
I don't know much about beef stroganoff, but my mother raved about this recipe. I thought it was very tasty as well. However, if you like a lot of spices, I suggest you add your favorites to the recipe. I used fresh mushrooms and added some garlic as well. Overall, it was tasty and I would make it again.
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5 users found this review helpful

Garlic Rice

Reviewed: May 16, 2006
We had a ton of leftover sliced pork from a party this weekend and I wanted to find a recipe that included both pork and rice. This recipe fit the bill! I chopped up the pork and used way more than two tablespoons. I also added some chopped green onion to the mix. I swapped the white rice for brown rice and I used pre-minced garlic from a jar. However, even with those changes this recipe turned out fantastic! The only thing my husband had to add was some crushed red pepper since he likes things spicy! And usually he adds a ton of salt and pepper to whatever I make. I highly recommend this recipe for using up leftover pork!
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13 users found this review helpful

 
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