Angela Recipe Reviews (Pg. 1) - Allrecipes.com (18657499)

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Red Velvet Cupcakes

Reviewed: Dec. 12, 2009
YUM! this was soo easy to make, especially a recipe from scratch! I didn't change a thing except I used reduced fat milk instead of full fat. It was still delicious... the cream cheese frosting was phenomenal! To make it easier to decorate your cupcakes, scoop the cream cheese frosting in a ziploc bag (fill it up halfway but not all the way) and cut a small hole on the corner of the bag.
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144 users found this review helpful

Wasabi Mayo Salmon

Reviewed: Dec. 10, 2008
This is a REALLY easy recipe and I make it with a few modifications!!! First you lay the slab of salmon in a baking pan, then pour YOSHIDA sauce (found at Costco) or any teriyaki sauce till it fills the bottom of the pan. Then spread the wasabi-mayo over the entire slab of salmon. Then sprinkle the Japanese seaweed/sesame seasoning "Furikake" over it. Then bake! I think this variation will have a more Asian kick to it... and also more flavor cuz of the Teriyaki sauce!
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12 users found this review helpful

Pesto Chicken Florentine

Reviewed: Dec. 13, 2010
A really basic, quick, and delicious meal! I used the 15 oz. Classico LIGHT alfredo sauce mixed with 3 TB of Classico's basil pesto. I also used A LOT more garlic (6-8 cloves) and spinach than called for. Had chicken tenderloins from Costco, but I still cut it into smaller cubed pieces instead of keeping it in strips. When preparing the chicken/spinach/garlic I added a douse of chicken broth when sauteeing so that I didn't have to use too much oil. We didn't have romano cheese so used fresh parmesan instead and it was just as delicious. Paired the meal with some Texas Toast.
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4 users found this review helpful

Butternut Squash Soup II

Reviewed: Jan. 3, 2010
For a simple recipe like this I thought it was pretty delicious! First, I cut the butternut squash in half lengthwise and scooped out the seeds. Then I placed it facedown on a baking sheet and let it bake for 45 minutes at 350 degrees. Then I cubed it and left the skin ON to add fiber. Trust me, you won't tell the difference once its pureed and it makes this soup even healthier! I completely skipped the browning process and didn't miss it, saving calories from that added butter. I tossed the cubed squash along with some baby carrots and chopped onions into a pot and let it boil (omitted potatoes and celery). Pureed it all in a blender and seasoned it with cinnamon, salt, and pepper. It was delicious and so easy to make! I didn't even feel the need to add sour cream like others suggested.
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4 users found this review helpful

Cowboy Mashed Potatoes

Reviewed: Jan. 1, 2010
At the advice of others, I added more jalapenos (5) and more cloves. I boiled everything in half water/half chicken broth. Followed everything else exactly as stated.I blended it easily with my kitchenaid stand mixer and added a bunch of garlic salt and pepper to season. Added corn at the very end to add texture. Overall, I still found this recipe a little bland and prefer regular mashed potatoes with the usual butter, milk, and salt.
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2 users found this review helpful

Carrot Cake III

Reviewed: Dec. 20, 2009
I made this carrot cake AS IS, except I didn't hand grate the carrots, I just used a food processor. I also used 1/2 brown sugar 1/2 white sugar instead of using only white sugar. It turned out very moist and perfectly sweet, balanced out nicely by the cream cheese frosting. I only wish it had more texture, so next time I'll grate chunkier carrots and add in golden raisins.
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2 users found this review helpful

Sweet Potato Casserole II

Reviewed: Dec. 12, 2009
I make this every year for my annual holiday party and it's always a hit with the guests! I never have any leftovers of this and its a dish I'd make again and again for years to come.
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2 users found this review helpful

Beer and Brown Sugar Steak Marinade

Reviewed: Jan. 17, 2008
Great marinade! I used Yoshida sauce as my "teriyaki sauce", minced garlic, Newcastle beer, garlic powder and omitted the brown sugar. I figured the Yoshida Sauce would add enough sweetness without the additional brown sugar because I don't like my steaks too sweet. I marinated the steak for about 3 hours and the result was delicious! I loove that this marinade used simple everyday ingredients that I had lying around the house! The beer helps tenderize the steak too!
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2 users found this review helpful

Fluffy French Toast

Reviewed: Feb. 13, 2010
I used Albertson's French Bread and sliced it thickly. With all the rave reviews I guess I expected more. It tastes like most other French Toast recipes so it wasn't anything special to me. Still looking for that restaurant quality French Toast.
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1 user found this review helpful

Spinach and Potato Frittata

Reviewed: Dec. 25, 2009
I preseasoned the sliced potatoes with cayenne pepper, garlic salt, and pepper. Cut down on the potatoes by 1/3 and doubled the spinach. I also used 3 whole eggs + 3 egg whites to make it a bit healthier. Topped it with mild cheddar cheese though next time I'll try sharp cheddar or some other stronger cheese to make it more flavorful. Overall, a pretty good dish but it definitely needed more flavor even with my changes.
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1 user found this review helpful

Extreme Banana Nut Bread 'EBNB'

Reviewed: Dec. 21, 2009
The flavor was all there! BUT, at 45 minutes the outside of the cake was already starting to burn (I used 2 standard bread pans). And for some reason the middle of my cake didn't set very well and kind of sunk in... can anyone tell me what I did wrong? With one of the batches, I added some semisweet chocolate chips - try it if you're a chocoholic like me!
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1 user found this review helpful

Tonkatsu - Asian-Style Pork Chop

Reviewed: Dec. 21, 2009
Even though the egg mixture is already seasoned with salt and pepper, I also seasoned the chicken separately with garlic salt/pepper prior to dipping. Like others have said - pound the meat!! The egg mixture wasn't enough for my 4 chicken breasts, so I had to double the mixture. Ate it with the Kikkoman brand Tonkatsu sauce that you can find at most markets. Yum!
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1 user found this review helpful

Key West Chicken

Reviewed: Dec. 12, 2009
This was just okay for me. I followed the recipe exactly, but it didn't have as strong of a lime and honey flavor as I had hoped. I wish the flavors had been bolder.
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1 user found this review helpful

Homestyle Turkey, the Michigander Way

Reviewed: Dec. 10, 2008
I've made this recipe 3 years in a row now and I have to say it is EASY and DELICIOUS!! Like other reviewers mentioned, the baking time does not require 4-5 hours. I used a 15 pound turkey and still only baked it for a little more than 3 hours. My process was slightly different though - I put my turkey in a turkey bag then poured the chicken broth and seasonings over the turkey. Because my turkey is bigger than the one this recipe calls for, I added an extra cup of chicken broth, and an extra tablespoon of all the seasonings. Then I covered the bag with foil and baked it. When my turkey baked for 2.5 hours, I took it out of the oven, took off the foil and cut open the bag, then baked the remaining turkey for another 45 minutes to brown the outside skin. The end result was a perfectly moist, well seasoned, and flavorful bird. I will use this simple recipe for all future holiday meals!! No brining or basting required.
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Green Bean Casserole I

Reviewed: Dec. 17, 2007
I personally didn't like this dish that much but apparently my guests did because there were no leftovers to be seen at the end of the night! I thought that the casserole was too runny (so like other reviewers mentioned, I would add less milk next time)... it tasted a bit bland so I would also add more pepper next time to enhance the flavorings.
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Aimee's Quick Chicken

Reviewed: Dec. 11, 2007
This recipe was sooo simple and delicious! We didn't have teriyaki sauce at home so we used Yoshida Sauce instead. We added just a sprinkle of Parmesan cheese to cut back on the saltiness that the other reviewers mentioned. We also omitted the bacon bits. It was DELICIOUS with the Dijon mustard and Yoshida sauce! We'll definitely make this dish again and again.
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1 user found this review helpful

 
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