June Recipe Reviews (Pg. 1) - Allrecipes.com (18638240)

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Country Breakfast Casserole

Reviewed: Apr. 11, 2011
Leaving out the bread is a big mistake (use french bread if you have it)! Yes definitely add hash browns, but place a single layer of hash brown potato PATTYS on the BOTTOM! It makes a crust. Follow the rest of the recipe exactly except add two additional eggs and a half cup of milk when using a 13 x 9 pan. Of course, fresh gound pepper is a must. I make many breakfast casseroles and this is my new fav!! Bake 50 - 60 minutes.
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70 users found this review helpful

BBQ Chicken Sandwiches

Reviewed: Aug. 14, 2006
One thing I love about this site is the chance to read the reviews for a recipe. However, I usually don't understand why people change a recipe before they even try it and then review the changes not the original recipe. I am afraid I am guilty though of doing that this time myself. The recipe called for 5 T of minced garlic. Well my jar of minced garlic said that would be equal to 10-15 cloves of garlic so I said no way! I put in only 2 T and it was just right, but I am not a huge garlic fan. I also bought 3 lbs of boneless chicken breasts and boiled them for almost 3 hours...very tender! I also put in only 1/2 cup dejon mustard and may only put in 1/3 next time. And there will be a next time because these sandwiches were FANTASTIC. I would not recommend using bottled BBQ sauce though because this recipe has a very unique tasts. Also the slaw is absolutely mandatory so don't leave that off.
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46 users found this review helpful
Photo by June

Crab Roll-Ups

Reviewed: Dec. 2, 2006
OK this is going to be my holiday appetizer for 2006. I am having a Christmas party and going to several and these will be what I am taking. I made up a batch to test it out using the excuse it was a "new recipe". I followed the recipe exactly and it was fantastic. Make sure you do not leave out the chutney; it can usually be found in the steak sauces and marinades section. Major Grey brand is the easist to find and my favorite. Its sweetness really adds a contrast to the more salty spinach layer. After trial and error I figured out for the layers to end up exactly even after rolling, I could not start with the layers exactly on top of each other. Instead I offset the top crab layer around 2 inches towards the beginning of the roll and started with it picking and up the bottom layer. By the time I finished they were even. Defintely wrap in plastic and refrigerate at least an hour so that you can slice them in 1/2 inch slices. That is the perfect width. Enjoy!
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40 users found this review helpful

Mystic Mushroom and Quinoa Chowder

Reviewed: Sep. 9, 2006
I love mushroom soups, but wanted to try this since it was healthier and less fattning. I liked it. I did not puree the vegies because I like my soups chunkier. After it was done, it seemed to miss something so I also added 1/8 cup of dry sherry. That was the trick, but then sherry is a wonderful addition to ANY mushroom soup recipe.
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11 users found this review helpful

Seafood Dip

Reviewed: Nov. 10, 2006
As a dip it was OK, better with celery than crackers. BUT, it was much better COLD as a seafood wrap! Simply microwave a flour tortilla for 10 seconds, spoon the dip on and add romaine lettuce. I drizzled it with a little red wine vinegar dressing and it very good!
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8 users found this review helpful

Evacuation Tuna & Pasta Salad

Reviewed: Sep. 24, 2005
If you notice the date, today is the day Rita stormed on shore and we are not close to recovering from Katrina. I was looking through pasta recipes and the name of this recipe caught my eye. I felt like it was the one I should try and it was great. I roasted two red peppers, peeled and diced them knowing it would be better than the jar kind. And as much as I like lima beans I am going to try frozen peas next time which I know I will like better. For those in the Gulf Coast...I'm with you!
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8 users found this review helpful

Best Wild Rice Soup Ever

Reviewed: Apr. 29, 2007
I did not rate this a 5 only because I thought it had too much pepper and it was too thick. And I like pepper, but a tbl and a half was too much. Next time I will add only 2 tsp of pepper and use only 3/4 cup flour to make the roux. Other than that it turned out very good and very hearty. My store did not have plain wild rice so I bought a brown and wild rice blend and I liked the variety of rices. I ended up adding two more cups of chicken broth to thin it down a little. I will be making this again.
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3 users found this review helpful

Quinoa and Black Beans

Reviewed: Sep. 2, 2006
I am trying to eat healthier but want to enjoy my favorite tastes. I love rice/beans/corn combinations in tortilla wraps and I could tell I would like this and I was not disappointed. Quinoa is something I am new to but I love grains so I wanted to try it. I found it at my health food store although I mispronounced it when I asked for it. I liked it in the wraps, but it was even better using corn tortillas fried crisp and left flat like a tostada. I topped them with fresh tomato and shredded cheese. Sprinkling a few drops of tabasco sauce on top gave the little extra flavor I love but not too much to make it HOT!
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1 user found this review helpful

Ham and Fresh Basil Pinwheels

Reviewed: Sep. 2, 2006
These are fantastic! The combination of ham/basil/sun driedtomatoes is perfect. My grocery store was out of fresh basil but they did have some wonderful fresh basil pesto with pine nuts. I remember reading another rating that said using this was good and it was! I followed the recipe the same otherwise. I will be making these again in a couple of weeks when my college girlfriends and I will be getting together for a kayak trip. I know they will scarf them down!
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Quinoa with Asian Flavors

Reviewed: Apr. 11, 2011
This is a fantastic quinoa recipe. I follow the ingredients exactly except for the last 5 minutes, I throw in a cup of shelled edamame and and a cup diced green onion. I save out half of the green tops of the onion to add raw before chowing down! The first night I eat it hot, but it is even better the next day cold for lunch! It is similar to couscous only better. Great flavors!
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