rozekitten Recipe Reviews (Pg. 1) - Allrecipes.com (18654089)

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Almond-Crusted Tilapia

Reviewed: Aug. 19, 2014
I did modify this slightly, but mostly stuck to the original recipe. Part of the modifications were due to what I had on hand. I made this using whiting from a recent fishing trip. I increased the almond/parmesan mixture by an extra half a cup for each. I also added the garlic powder and pepper in there, along with dried parsley. I chose to bake the fish on a half bakers sheet with a rack so I wouldn't have to turn them. I just heaped the parmesan mixture on the filets prior to baking. I baked them on 325 for 30 mins, and broiled them for the last two minutes (didn't move the sheet, had it on the middle rack) to brown the topping. Very tender, perfectly cooked, and even my daughter who doesn't like fish asked for seconds.
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3 users found this review helpful

My New Pot Roast

Reviewed: Apr. 22, 2014
I followed this recipe *almost* exactly to the letter. The only difference was that I cooked the potatoes with the roast. I used 1 lb. carrots, 2 parsnips, 1 purple potato, 1 sweet potato, and four medium/small Idaho potatoes along with the onions for my veggies. Other than that I did everything the same. There were some different cooking instructions that I had doubts about, but I did it as written. I usually use way less liquid, don't boil the vegetables first in the liquid, and cook my roast longer at a lower temp. All that said, this recipe as written really does work, and all of those directions assisted in reducing the cooking time without compromising the roast. Very yummy recipe and I recommend following it as written. You can cook the potatoes with it as I did if that is your preference. 1.5 hours in the oven on 350 makes a very tender roast, as long as you sear it and boil the veggies for a little bit first as stated. Thanks!
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Bob's Stuffed Banana Peppers

Reviewed: Apr. 19, 2014
This recipe was really very yummy! I bought too many peppers on a special at my grocer, and this was a great way to use some of them up! I made as written. I did follow suggestions by other reviewers and only made half of the stuffing mixture. I used homemade marinara instead of the tomato sauce, and didn't add parmesan simply due to preference. Great recipe, and these reheat very well! Hubby had some of the leftovers for breakfast this morning.
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2 users found this review helpful

Kickin' Collard Greens

Reviewed: Mar. 8, 2014
Excellent recipe. I also added the brown sugar and cider vinegar as recommended. For those of you who don't have chicken stock on hand, are vegetarians, or prefer not to use the red pepper flakes for children, here's a couple of tips. Save the ends as you are cooking other meals from your carrots, onions, and celery. Wash them, pat them dry and put them in a freezer bag. You can add more as you are cooking throughout the week. I use 1 qt. bags, and when one is full I start a new one. Then, add them to water (5-8 qt. pot), bring to a boil, and simmer for about an hour. Strain out the ends, and toss those. You will always have *free* homemade veggie stock on hand! For the heat... When you make your stock, add 3-5 whole, dried red chile peppers, and strain those out with the veggie ends. It will give it a slight *kick*, without the actual flakes in there that may be too hot for children if they bite them. My very picky daughter loves it this way and it's not too hot for her. Great for anytime stock is called for. Just don't add any more heat (peppers), and plan to add salt to taste, as the broth is homemade.
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The Best Vegetarian Chili in the World

Reviewed: Feb. 23, 2014
I don't usually write reviews when I alter a recipe considerably. I'm doing it for this one because the ingredients I used were mostly the same, I just used dried beans instead. I did add a few extras and subbed the crumbles with brown rice due to what I had on hand. I made 8 qts. for freezing and upped the heat level due to preference. I used 1c each of (dried) black beans, garbanzo, pinto, and northern beans. I did a fast soak. While the beans were soaking, I made a veggie stock from the ends of onions, celery, and carrots that I freeze from other meals, along with 6 red chiles. Strain the stock when it's ready. When the beans were done soaking I strained and rinsed them, and added them to the stock. I added the bay leaves and 2 dried, whole Ancho peppers (remove these with the bay leaves at end). I sauteed the onions, celery, bell peppers (only had colored bells), and garlic before I added it in. Then I sauteed the jalapenos quickly with about a half cup of finely chopped cilantro. I added the other seasonings to the jalapenos to wake them up for about 30 secs, then added to chili. I doubled all seasonings, and added 1tsp of smoked paprika. Brought to a boil, then simmered for an 1hr 30 mins. I subbed 2c dried brown rice, and let it simmer 30 mins more. All other ingredients were the same, it's super yummy. If you try this add salt as you go since the beans aren't canned. Hope my changes help someone who wants to try it with dried beans.
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10 users found this review helpful

Dad's Leftover Turkey Pot Pie

Reviewed: Sep. 16, 2012
I hve to agree with another reviewer. The thing tht really makes this recipe outstanding is the method. Sure, there are other recipes out there that might be easier and not take as much time, but it is well worth it! We really like a lot of vegetables. I added about a cup of cubed potatoes, another cup of sweet potatoes, corn, peas, carrots, celery, green beans... I also didn't have any celery seed, so I simply chopped up the celery leaves very fine and added them into the whole mixture. That certainly did the trick! I freeze my leftover turkey in chicken broth. This was the perfect way to use up that turkey! I ended up with so much filling, due to the added veggies that I made my pot pie in my large corningware oval dish. Yum, yum, yum! Great job on the recipe and the easy to follow instructions!
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Broccoli Cheese Soup VI

Reviewed: Jul. 30, 2012
I rated this recipe 5 stars because I think the writer did a fantastic job of explaining how to make a broccoli cheese soup using fresh and natural ingredients. I have to admit, I made this recipe adding my own twist to it. I will include my changes and additions below. First, I sauteed half a finely chopped one, one large stick of finely chopped celery, and 1/4 of a red bell pepper, diced. I sauteed them using a small amount of olive oil, and threw in about tablespoon of minced garlic just as they began to sweat. I also used 1 cup of heavy whip because I had that on hand, and it needed to be used. I omitted the water, and instead used 1 cup of 2% milk. I did use a quart of chicken stock and the flour. I also used fresh broccoli, uncooked broccoli as opposed to frozen or previously cooked. I also through in 1 tsp. of dried minced onion, 1 tsp. dried parsley, and doubled the cheese. I know the red bell pepper, celery, and parsley might sound a little wild, but if you are looking to jazz this recipe up, that really did the trick! Thank you to the writer for a great basic recipe on cooking with cheddar!
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Vegetable Medley I

Reviewed: Jul. 11, 2012
Very good! Followed the recipe almost exactly. I didn't have green bells, so I used a red bell pepper. I also only had a can of tomatoes with green chilies, so I used that instead of the diced canned tomatoes. It really gave it an extra kick! I served it with brown rice cooked in chicken stock, with onions and celery added. The family went back for seconds and thirds! I only ate the veggies and rice. Hubs had his with a steak. Our dd had chicken. Excellent recipe, and will make again. What a great way to use up all those summer time veggies! Thank you.
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Buttercream Icing

Reviewed: Nov. 25, 2011
Spot on and perfect. I did it very close to recipe. I put in 3 cups of the sugar and added from there until I reached the consistency I was searching for. Huge hit with the kids and I made it Gluten Free.
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Roasted Sweet Potato Corn Chowder

Reviewed: Nov. 22, 2011
So very, very yummy! I made a couple of modifications based off of what I had on hand. I will list them below. I sprinkled a bit of cayenne pepper on the sweet potatoes prior to roasting them to combat the sweetness. I used white onion, instead of red. I used Chervil instead of thyme, because somehow I am out of thyme. I also omitted the shallots, simply because I didn't have any. My husband raved and raved about this chowder. It will definitely being going into the recipe book! Thank you!
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3 users found this review helpful

Garbanzo Bean Chocolate Cake (Gluten Free!)

Reviewed: Nov. 18, 2011
This is so amazing, and so amazingly simple! New family favorite! Thanks for such a quick and easy recipe! It is so refreshing to have a GF cake recipe that doesn't require 20 ingredients in order to make a dessert from scratch!
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Honey Mustard Grilled Chicken

Reviewed: Sep. 30, 2011
Will be adding to the family rotation! Great recipe! Thank you!
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Fiery Fish Tacos with Crunchy Corn Salsa

Reviewed: Sep. 28, 2011
Very Good! I made a couple of changes based off of available ingredients. Substituted black beans for jicama, lemon for the lime, and chili powder for the cayenne pepper. They turned out excellent! I also love the colors and plate appeal. We will most definitely have this again!
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