DISCOBUNNY Recipe Reviews (Pg. 1) - Allrecipes.com (1863230)

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Strawberry Spinach Salad I

Reviewed: Apr. 1, 2014
This was fantastic! I didn't think the dressing was too sweet at all, but I used Splenda instead of sugar, and sometimes that doesn't end up quite as sweet as the real thing. I do think next time I will see if we can get by with a little less olive oil. Like others, we sprinkled some crumbled feta over our salads when served. So yummy! Thanks for sharing, TOZENUF! :)
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Suki's Spinach and Feta Pasta

Reviewed: Mar. 29, 2014
This was delicious, Suki! I used 1 lb. of mini penne, a pkg of sliced baby bella mushrooms, about 8 c. baby spinach and a little over a pint of halved grape tomatoes. I kept the feta at 8 oz but upped the red pepper flakes to probably 1/2 tsp and used at least 2 TBSP minced garlic since I made the full pound of pasta. This is one of those recipes that is easily adaptable to whatever you have on hand and to your personal preferences. Thank you for sharing!
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Slow-Cooker Pepper Steak

Reviewed: Jan. 31, 2014
Very good! I tripled the sauce ingredients so that we'd have plenty for rice or egg noodles and added lots of minced garlic and some red pepper flakes. I did not brown the meat first and added onions and peppers during the last 45 mins or so of cooking (along with an additional TBS or so of cornstarch to further thicken). Very easy and tasty. Thanks!
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Cheese and Bacon Potato Rounds

Reviewed: Jan. 1, 2014
Very yummy! I used two large russet potatoes, and that nearly filled a jellyroll pan -- plenty for three people. I baked for about 18 mins, turned, then cooked another 15 mins, added the toppings, and cooked about 5 more minutes. Just poke your potatoes with a fork at about 30 mins. If the thickest ones are getting tender (just tender -- don't overcook), you're ready for the toppings. TIPS: Sprinkle potatoes with salt and pepper before baking and again after you turn. Line your pan with foil and use parchment paper over it. No sticking and no cleanup! :)
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Old Fashioned Mac and Cheese

Reviewed: Dec. 7, 2013
This is a great basic, old-fashioned macaroni and cheese recipe. I must address those reviews where someone substantially changes things up and then complains that the recipe wasn't good. Maybe *your* recipe wasn't good, but what you made wasn't the original recipe. Like another reviewer mentioned, I want to see what people think of the actual recipe I'm interested in -- not read their complaints about their own changed-up version. I wouldn't dream of giving a recipe a poor rating when I substantially changed it. I'd have sense enough to realize the problem may have been MY changes. I wish there were a down-vote button so we could designate those type reviews unhelpful.
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Artichoke Chicken

Reviewed: Nov. 2, 2013
This was very tasty! I had 5 breasts, so I used a cup each of parm and mayo, about 1 tsp each fresh minced garlic and cracked pepper, and a little squirt of lemon juice. I was actually going to use half sour cream, but I forgot to do so. Will try it that way next time and update my review to note any differences. By the way, my chicken breasts were quite large, so the cook time for me was about 40-45 mins. Thanks for the recipe!
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Anniversary Chicken I

Reviewed: Oct. 21, 2013
Yummy! As many others, I did not brown the chicken prior to baking. I felt it would possibly toughen it and not allow the sauce to seep in. Because I did not brown the chicken, I baked it a few additional minutes -- about 40 mins total. I added half the cheese, onions and bacon before baking, then the other half about 20 mins into baking. It came out perfectly, with just the right amount of browning of the cheese. I crumbled about 8 pieces of the pre-cooked Hormel bacon that we always have on hand and made ranch dressing by combining 1/3 c. each mayo/milk + 1 TBS dry ranch mix. As others have mentioned, be sure to use the teriyaki glaze/basting sauce, not the watery marinade. Thanks for a unique and very tasty recipe!
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Alfredo Sauce

Reviewed: Oct. 18, 2013
Wonderful alfredo recipe! I sauteed the garlic in the butter as it melted, then added the cream. I used shredded parm, and I agree with others -- there is a world of difference in flavor. The only alterations I made were just matters of personal preference. I added black pepper, a sprinkle of nutmeg and a TBSP or so of chopped green onions at the very end. I did end up having to thin the sauce a bit with some milk. (I probably cooked the cream too long, but that's easily corrected). Just an FYI -- this is enough sauce for about 1/2 to 2/3 lb. of pasta, depending on the pasta type and thickness of the sauce. I used linguine, and it was fantastic! Thanks for sharing!
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Garlic Chicken

Reviewed: Oct. 18, 2013
This chicken was juicy, tender and delicious! Because I'm lazy, I poured the warmed olive oil and garlic into a baggie with the chicken breasts and just mooshed it around, then used a second baggie for shaking the pieces in the dry mixture. I used seasoned bread crumbs, parm and granulated garlic. Because we had 5 large chicken breasts, I ended up needing more coating mixture. Just sprinkled extra of each on top of the pieces and then drizzled with a bit of olive oil. Took 35 minutes for those 5 large breasts to be cooked perfectly. I've made similar dishes with butter and bread crumbs/crackers, but I'd never tried it with olive oil. I'm sure it would work well for pork chops, too. Very easy and very yummy!
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Simple Sweet and Spicy Chicken Wraps

Reviewed: Oct. 17, 2012
We loved the combination of spicy and sweet in this recipe. Made only one change, and that was substituting sour cream for half of the mayo (simply to make the sauce a little thicker). I shredded the cuke on the grater and squeezed out excess juice (like I do with tzatziki) so it wouldn't make the sauce too runny. If you're going to be serving to children, may want to halve the cayenne in the recipe. We loved the spiciness, but it might be too much for little ones. I noticed someone had trouble incorporating the honey into the cucumber sauce. If you warm the honey just a tad in the microwave, it will blend very easily.
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Roast Sticky Chicken-Rotisserie Style

Reviewed: Sep. 11, 2012
We love this recipe! I usually double all the seasoning except the salt and just use what I need to cover the birds. I like to squeeze some lemon juice over the onion before tucking it into the chickens. We get those huge (6-8lb) Perdue roasting chickens with the pop-up timers, keep one for ourselves and give one to family when they're done. Even with the larger size, in my oven they never take 5 hrs to finish - usually 4 to 4.5 hrs, so keep an eye out for the pop-up timer or test with a thermometer to be sure you don't overcook. Thanks for the great recipe!
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Sauce Rosee

Reviewed: May 19, 2012
I had to make a couple of substitutions based on what I had on hand (milk instead of cream; water + 2 chicken bouillon cubes in place of wine/chicken soup base). Because I had to use milk instead of cream, I ended up thickening the sauce just slightly. I used about 1 tsp cornstarch and a few drops of cold water and dissolved in a small bowl, then added a few spoons of the hot sauce to it to temper, then added all back to the sauce pot and cooked until the consistency had thickened just a bit and was perfect. This is an excellent sauce. So nice in warmer weather when you don't want a heavy, meaty sauce. Thanks for sharing your recipe, YGBELAND - we love it!
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Rosemary Ranch Chicken Kabobs

Reviewed: May 9, 2012
Very tasty! I soaked my skewers ahead of grilling, but the ends of several still caught fire (I'm guessing from the oil in the marinade). So if you have a choice, use metal skewers or maybe use a damp paper towel to wipe the end of the wooden skewer after you thread it. I used only 1 tsp salt instead of 2 tsp, and it was plenty.
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Baked French Fries I

Reviewed: Aug. 13, 2011
Wonderful flavor! I used 4 medium-large white potatoes and doubled the oil and seasoning (just tossed it all in a baggie, smooshed it around, then poured out onto a foil-lined, Pam-sprayed jellyroll pan). I sliced my potatoes about the thickness of the fries shown in mominml's photo, and it took 25-30 mins at 450 for them to be perfectly done (nice and crispy!). Thanks for sharing the recipe! :)
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Janet's Rich Banana Bread

Reviewed: Feb. 21, 2011
Absolutely delicious! I mashed the bananas rather than slicing since I don't care for gooey chunks of banana in baked goods (used 2 lg bananas). Used closer to 3/4c chopped walnuts since we love them. After tasting batter, I added a couple sprinkles each of cinnamon, nutmeg and cloves...just enough for a very subtle hint of flavor. In my oven, it took exactly 55 mins, so may want to check your bread a few mins before the 1 hr bake time is done. This will be the only banana bread recipe I use from now on. Thanks for sharing!
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Herbed Pork and Apples

Reviewed: Jan. 8, 2011
What a delicious roast! The herb mix is just perfect. I had a 6 lb boneless pork loin. I rubbed it down with the herbs the night before and kept wrapped in fridge til the next afternoon. I set the roast on the counter for about 30 mins before cooking to knock a bit of the chill off. Cooked for one hour, then added the apple/onion/brown sugar mixture around the roast. We like apples a lot, so I used a 3 lb bag of Granny Smiths (10 smallish apples) and increased the brown sugar to 2/3 cup (used one large white onion). I used a leave-in thermometer and once it hit 150 degrees, I removed the roast and wrapped it in foil to rest for 20 mins (brings it up to a final temp of 160) before slicing. My roast must've been very lean...I had no fat to skim either after the first hour or after all was done. After removing the apples with a slotted spoon, I just poured all the liquid from the pan into a pot with the apple juice and syrup and boiled til it thickened a bit. Keep an eye on your roast as mine didn't take as long to cook as I thought it would. Big 6 lb boneless roast took a total of 1 hr and 45 mins, adding the apples after the first hour (a bone-in roast will cook even faster). To ensure the roast isn't overcooked, remove when it hits 150, rest 15-20 mins, then slice nice and thin on the diagonal. Tender, juicy, flavorful -- delicious!
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Slow Cooker Chicken Stroganoff

Reviewed: Jul. 28, 2010
This was so easy and tasty! I had 5 large chicken breasts, so I used 2 pkgs of dressing mix and doubled all the other ingredients. I'm glad I did since we like a good bit of sauce. My husband picked up the 98% fat free cream of soups (1 chicken/1 mushroom) by mistake, and I didn't realize it til I actually made the meal. I was worried it might compromise the texture or flavor of the sauce, but it was delicious! I softened the cream cheese and mixed it well with the soups before adding it to the slow cooker. I did need to thin the sauce a bit, as others mentioned, so I used 2 soup cans of water and 2 bouillon cubes. Also added a little garlic and a lot of black pepper and served with farfalle and petite green peas. Thank you for the recipe, Judi Ann...we loved it! :)
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Sloppy Joes II

Reviewed: May 16, 2010
This was very good and super simple; however, we found it to be far too sweet for our tastes (and we didn't even add the brown sugar). Just as an FYI and basis of comparison for others, it's definitely sweeter than Manwich sauce (and that's not a knock whatsoever against the recipe; we just prefer a less sweet sauce). We added crushed red pepper flakes to give it a little extra kick, and that was really tasty! I will definitely make this again, but next time I'm going to try using half ketchup and half tomato sauce/paste so that it won't be quite so sweet.
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Sesame Chicken Strips with Sweet Sauce

Reviewed: Feb. 7, 2010
Delicious! I cut 3 boneless breasts (almost 2 lbs) into finger-size strips, put them in a baggie and spooned the mayo mixture over the chicken. I just mooshed it around in the bag to coat all the pieces. For the crumb mixture, I used 2 sleeves of Ritz, the 1/2 c. toasted sesame seeds, plus a little garlic powder and fresh cracked black pepper. I covered my pan with parchment paper and sprayed with a bit of cooking spray. It took about 20 mins for the strips to be done. The amount was plenty for four adults. For the sauce, try 2 parts mayo to 1 part honey, and add some dried dill weed. I used 1/2 c. mayo, 1/4 c. honey and about 3/4 tsp. dill weed. We loved the flavor and nice crispy crunch of these strips. Thanks for sharing the recipe! :)
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Horseradish Meatballs

Reviewed: Oct. 11, 2009
Joyce, thanks for sharing your recipe! I was looking for a sauce for some frozen meatballs to be served as an appetizer. This sounded so different and interesting that I had to try it. I used brown mustard since that's what I had on hand. I realized after we'd gobbled up the meatballs that I had forgotten the worcestershire in the sauce, but it was still delicious! I like that I nearly always have all the ingredients on hand; that it is easy to prepare; and, of course, that the flavor is just fantastic (the cider vinegar and horseradish are key). I didn't feel like using the stove or dragging out the slow cooker, so I heated the sauce in a large bowl in the microwave til it was simmering; added the frozen meatballs; then heated on 30% power for 10 mins and 20% for another 10 mins, just to thicken the sauce a bit. Adheres very well to the meatballs. I served with some fresh pineapple cubes on the side, and the flavors were perfect together. By the way, I doubled the sauce recipe and it was just the right amount for about 2 lbs of bite-size frozen meatballs. If you're looking for something different than the usual BBQ or chili sauce + jelly/preserves thing, be sure to try this sauce -- you won't be disappointed. Thanks again, Joyce! :-)
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