donut1130 Recipe Reviews (Pg. 4) - Allrecipes.com (18660965)

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Lemon Horseradish New Potatoes

Reviewed: Oct. 11, 2005
What a unique flavor for potatoes! We had corned beef for Easter dinner and it was the perfect complement!
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Tomato Chicken Parmesan

Reviewed: Oct. 11, 2005
This was so delicious! It was quick and easy enough to make on a weeknight after work, especially if you use jarred sauce or make your own ahead of time. It tasted like it took a lot longer than about 30 minutes!
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1 user found this review helpful

Broccoli Cheese Soup

Reviewed: Oct. 11, 2005
Very good soup! Makes enough to feed an army, so use a big pot!
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1 user found this review helpful

Granny's Squash Casserole

Reviewed: Oct. 11, 2005
I just made this recipe for the third time last night. I liked it so much that I even made it for our big Thanksgiving multi-family pot-luck last year! It's easy, tasty, and travels well.
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Braised Balsamic Chicken

Reviewed: Oct. 11, 2005
This recipe is very good, and healthy to boot! I've made this several times. It also freezes well.
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3 users found this review helpful

Beef and Bean Chimichangas

Reviewed: Oct. 11, 2005
I really enjoyed this recipe. I substituted diced green chiles for the green bell pepper, as I don't care for bell pepper. I used sharp cheddar cheese and omitted the lettuce and tomato. I cooked them for 15-20 minutes, then poured red enchilada sauce mixed with some green chiles over the top, and topped with more cheese. They came out great!
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Six Can Chicken Tortilla Soup

Reviewed: Oct. 11, 2005
Great recipe! I make a few changes. Instead of 2 cans of chicken broth, I use one chicken broth and one condensed tomato soup. I also add 1/3 to 1/2 a packet of taco seasoning. Sometimes I add minced onion and/or garlic powder. This soup also freezes well.
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Spicy Garlic Lime Chicken

Reviewed: Oct. 11, 2005
Delicious! I made a few changes to suit my tastes and what I had in my spice cabinet. Instead of cayenne, I used chili powder. I doubled the onion powder to 1/4 tsp, and I omitted the thyme. I also made this recipe once for my mom's low sodium, high protein diet by just decreasing the salt to 1/8 tsp. It was just as good! Edit 10-25-2005: I made this chicken recipe again when I went camping over the weekend. Made the spice rub, put it on the chicken, and froze chicken ahead of time. By the time we set up camp, chicken was thawed. I put each thawed chicken breast into a foil pouch with the juice of 1 lime. It's definitely better cooked on the stove, but still turned out great over a campfire.
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Jackie's Sausage Soup

Reviewed: Oct. 11, 2005
YUM! This recipe is FANTASTIC! I used low-sodium fat-free chicken broth, omitted the green peppers (I don't like them), and used dried parsley instead of fresh. I also accidentally tripled the garlic to 2 tablespoons. I loved it. I served it with a loaf of fresh sun-dried tomato bread and it made for a nice hearty dinner. One word of caution: where the recipe says "large pot," it really means "the biggest pot you've got!" EDIT 01/28/2009: This is my most frequently used and requested recipe. I've made this more times than I can count! A couple things I've learned over time: 1. For a bit more flavor, mix hot and sweet sausage half and half. 2. Cook the pasta separately (or add a lot more broth). I cook and store the pasta separately, except when freezing portions. To freeze it, I add the pasta and cooled soup into one container and freeze immediately. This prevents the pasta from soaking up all the liquid in the soup. Thanks again for a great recipe!
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48 users found this review helpful

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