Aly Recipe Reviews (Pg. 1) - (18687027)

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Hot German Potato Salad III

Reviewed: Apr. 12, 2009
Exactly what I was looking for, just like my dad made =) Substituted bacos for a vegan version for a potluck, and it was a huge hit!
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3 users found this review helpful

Mandarin Chicken Pasta Salad

Reviewed: Sep. 16, 2007
Absolutely fantastic. I can't stop eating it! The dressing is phenomenal. Quite a bit of work chopping all the veggies and dicing the chicken, but my goodness is it totally worth it. I doubled the recipe but regret I didn't triple it!
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83 users found this review helpful

Catherine's Spicy Chicken Soup

Reviewed: Sep. 5, 2007
Definitely a keeper. Nothing to knock you out of your chair, but darn good and with so many ingredients that you can keep on hand, it's a real go-to recipe. Used drumsticks instead of breasts. Replaced the can of whole tomatoes with another can of diced (think next time I'll omit one of the cans. it was very tomato heavy). Left out the soup, seeing how tomato-y it was. Added a can of hominy and replaced a can of chili beans with black beans. Didn't drain the corn (because corn is soooo tasty!). choose a good chunky salsa because it imparts a lot of great flavor to this. Put the sour cream as a dollop on each bowl, instead of mixing it in.
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18 users found this review helpful

Maui Chicken

Reviewed: Sep. 1, 2007
Made the recipe as written (*gasp!*). Very good =) The mushrooms were a bit underwhelming, I think. In the future, I will try out the addition of other vegetables. Quick, easy, filling, reheats well.... it's a darn good recipe.
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8 users found this review helpful

Spicy Thai Vegetable Soup

Reviewed: Jul. 4, 2007
I really dislike the texture of pureed soups, so I skipped that part. I omitted the saffron because it's a bit pricey. I also had to cut the pepper garlic sauce and fish sauce because I couldn't find them. I didn't simmer for quite so long because I didn't want the vegetables to get soft. Everything else I kept the same though and WOW! It's a very thin soup, but with the rice it's quite filling and sooooo delicious! oh the flavors are just fantastic, and we didn't miss the meat at all. It's a fantastic main dish all by itself. The coconut milk is slightly sweet, which balances out the peppers and ginger. Absolutely wonderful, and I definitely plan to make it again. Edit: stll haven't gotten the garlic sauce, but did get some fish sauce. would definitely recommend NOT using the amt listed in the recipe. fish sauce is ridiculously potent and a little goes a long way. 3tbsp is obscene. 1 tbsp is more than enough, maybe even too much.
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38 users found this review helpful

Super-Delicious Zuppa Toscana

Reviewed: Jul. 2, 2007
Just made a few little changes to this recipe. I used turkey sausage, 7 potatoes, and ready-to-use bacon crumbles, better than bouillon instead of cans of broth, and milk instead of heavy cream. It was absolutely fantastic, better, I dare say, than the soup from the chain.
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91 users found this review helpful

Hawaiian-Style Chili

Reviewed: Apr. 17, 2007
This is absolutely my new favorite chili recipe. I only made a few changes to suit our preferences. I halved the amount of meat (and used grnd turkey instead of beef), but left all the veggies at the full quantity except onions, of which I only used 2. I really cannot imagine, even if i had used 2lbs of meat, using 6 onions. Also, I didn't drain the pineapples, which were packed in juice. The light sweetness really helped to balance out the heat. I will make this again, for sure, and often.
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24 users found this review helpful

Veggie Vegetarian Chili

Reviewed: Mar. 5, 2007
The only changes I made to this recipe were the addition of another can of corn and a tablespoon of tomato paste. it was absolutely fantastic, and my omnivore boyfriend didn't miss the beef at all. serve with corn bread and you're good to go
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2 users found this review helpful

Baked Potato Soup III

Reviewed: Jan. 26, 2007
I made a few adjustments to this recipe, but nothing too major. I used 2% milk in hopes of cutting back some of those calories! I also swapped out 2 cups of milk for 2 cups of chicken stock. I also used a light sour cream. I did the potatoes in the microwave to save myself time, and used a pouch of real bacon bits. It was a huge hit and I'll definitely be making it again
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2 users found this review helpful

Gypsy Soup

Reviewed: Nov. 29, 2006
WOW this was so good. so so so good. It was very hearty and filling, the sort of soup that warms you to the core. Next time I make this I will use more sweet potatoes because they really shine here. I upped the broth to 4 cups. I couldn't find any good fresh tomatoes so I used a small can of diced tomatoes. I included the juice, which gave a really nice acidity to the broth. I really like that this soup lends itself easily to flexibility. People have added squashes, apples... I htink i'd like it with diced carrots. I will make it again, for sure, and maybe I'll get a little adventurous with the ingredient
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24 users found this review helpful

Denise's Peanut Chicken

Reviewed: Nov. 5, 2006
WOW! This was soooo good. SOSOSOSO good. We will definitely make this often, since we usually have most of these ingredients on hand already. The only changes I made were the omission of the cayenne and using only half the peanuts. It really did seem like a LOT of peanuts. Maybe we measured wrong? I really liked biting into a nice bit of peanut now and then, so I wouldn't substitute with peanut butter like some did. I added some shredded carrots because I wanted more color. I will probably do that again next time and maybe add broccoli as another user did. Served over jasmine rice with mandarin oranges as a side.
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7 users found this review helpful

Japanese Zucchini and Onions

Reviewed: Oct. 3, 2006
I really loved this and think it would be a nice compliment to any asian entree. I had this with "easy teriyaki chops" (also on this site) and lo mein. I substituted onions thin sliced carrots with great results (just cooked the zucchini and carrots together for the same amt of time). Also, used only 1tsp each of vegetable and sesame oil, with good results. Will definitely be making this again =)
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6 users found this review helpful

Zucchini Herb Casserole

Reviewed: Oct. 2, 2006
Very good but not "great". Upped the rice to 3/4c. and added some chopped brocolli. Also, used canned tomatoes with italian seasonings. I will probably make this again, and might even try it with the addition of ground turkey breast.
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2 users found this review helpful

Chinese Sizzling Rice Soup

Reviewed: Sep. 18, 2006
We loved this soup! It was so easy and flavorful, it will definitely be a regular dish for us. I made a few changes, but nothing to dramatically change the original dish. I used a 4oz can of tiny shrimp. I browned the chicken in the pot in a small amount of vegetable and sesame oil, omitting the deep frying step and the egg. I used 4 cups of broth, 2 of chicken and 2 of vegetable, and even with all of the liquid from the can of shrimp, I wanted more broth. If you used canned shrimp either do not drain them (and skip frying them) or reserve the liquid because it adds SO much flavor. I used half a can of bamboo shoots, diced water chestnuts, and bean sprouts. Instead of green beans I used snow peas. I used a handful of fresh shitake mushrooms, sliced. I also added in a handful of shredded napa cabbage right at the end of cooking. I can't purchase sherry or rice wine, so I substituted a healthy splash of rice vinegar. Even though it probably changes the flavor considerably, the results were tasty so I dont mind the switch. I tried some others' advice about the frying of the uncooked rice, which to me sounded greasy and unappetizing. I steamed 1/3c. of white rice to get about 2/3 cooked. I put the rice in a bowl and poured on about a tsp each of vegetable and sesame oil, and stirred to coat. I spread the rice out on a cookie sheet and put it in the oven at about 400. It took ~15 minutes to get to a desired crispiness. Just check it often to make sure it doesn't burn =)
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40 users found this review helpful

Sesame Chicken

Reviewed: Sep. 12, 2006
SO good! We omitted the hot pepper and mushrooms out of preference, and had to replace rice wine with rice vinegar. next time i will probably make more of the marinade because it was soooo good. i loved the combination of flavors; the lemon really gave it some fantastic kick. served it with white rice and wonton soup. will definitely make this again
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15 users found this review helpful

Mexican Chicken Corn Chowder

Reviewed: Jul. 26, 2006
Not sure what went wrong here. I just wasn't overly impressed by it. It was good, but not 5 Stars "wow!"
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4 users found this review helpful

Chicken Vegetable Stew

Reviewed: Jul. 23, 2006
This stew was fantastic! The only change I made was the addition of a 1/2c of chicken broth, and a can of corn towards the end of cooking. I thought it was an aweful lot of potatoes, but they really helped thicken the liquid and make it hearty. I think the turmeric made all the difference. I was really iffy about how it would taste but oh it was wonderful! I will make this all the time. So easy and flavorful and filling.
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42 users found this review helpful

Roasted Garlic Cauliflower

Reviewed: Jul. 23, 2006
I thought this recipe was soooo good. I love cauliflower and like finding new ways to prepare it that don't involve a heavy, dairy-based sauce. This was fantastic. I only used about 1/4 c of parmesan cheese, which seemed like enough. I used Kraft Parm Plus so it has garlic, basil, and some other stuff in it and it was VERY tasty, but I think regular parmesan would be just fine. I also added about 1/4c. of italian breadcrumbs. This was so easy and tasty, I will definitely make this again. Oh, after reading about some people haveing problems with burning garlic, I kept the dish covered with foil for the first half of cooking. And I didn't find it undercooked at all; I thought it was perfectly cooked.
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171 users found this review helpful

Fried Rice with Ginger, Hoisin, and Sesame

Reviewed: Jul. 20, 2006
Not real crazy about this. It was very sweet, and I didn't use that much of the sauce. I think maybe I just don't care for hoisin sauce? sorry, won't be making this again.
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4 users found this review helpful

Barbeque Beef Casserole

Reviewed: Jul. 5, 2006
This recipe is really good, but with some modifications. We halved it and put it in a 9x9. The smallest can of corn I could find was 8.5 oz, and I ended up using the whole thing, and used the whole can of diced tomatoes instead of half of it (and I think the results were very good). Ended up adding more bbq sauce like everyone else. Also, one box of cornbread was just enough, butI can't imagine using 3 on the full recipe; I think it would be way too much. Don't be scared of having the cornbread bake on top, only the bottom 1/4" or so will absorb any liquid, and it's a good thing! That part tastes the best! I really liked how quick and easy this recipe was, and great "bang for your buck" in terms of flavor. The bbq and cornbread go together beautifully, not weird at all. would like to try a little cheese next time.
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61 users found this review helpful

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