Aly Recipe Reviews (Pg. 3) - Allrecipes.com (18687027)

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Easy Grilled Chicken Teriyaki

Reviewed: Feb. 7, 2006
This was VERY good, especially given the few ingredients and minimal prep time. The chicken was very flavorful, and I boiled the marinade and served it over rice and it was SOOOO good! Will definitely keep this recipe.
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3 users found this review helpful

Italian-Style Shredded Beef

Reviewed: Feb. 7, 2006
This was pretty good but I wasn't wowed by it. Nothing spectacular, but pretty easy, which is nice. I'll probably make it again.
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0 users found this review helpful

Simple Savory Pork Roast

Reviewed: Feb. 7, 2006
For all the rave reviews this recipe received, I was a bit let down. It was alright, but not great, not even all that good. Ended up pitching the leftovers because no one wanted them. Will probably not make this again =(
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2 users found this review helpful

Cottage Cheese Roast

Reviewed: Jan. 25, 2006
I hate doing this; i was so hopeful about this recipe, but it really fell short. the onion taste is overwhelming. even with an extra cup of cereal and 1/3c. italian breadcrumbs, i thought it was way too... pudding like even after 1 hour + in the oven. just not good at all.
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French Green Beans

Reviewed: Jan. 20, 2006
What a great way to add some interest to frozen green beans! these were great and I will use this often. I didn't have as much slivered almonds as I thought, so I toasted some sesame seeds as well and added those. Very tasty!
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Beef Stew VI

Reviewed: Jan. 16, 2006
I really loved this stew, as did my roommates. I added more celery and carrots than called for, and omitted the onion. I also added a tsp of minced garlic and tossed in a few cups of frozen corn toward the end. I substituted thyme for the parsley since I realized i was out. This is a great one pot comfort food. I'll definitely be making this again.
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2 users found this review helpful

Beefy Tomato Soup

Reviewed: Dec. 12, 2005
I thought this was good. I wanted to cut some of the cooking time, so I browned the meat most of the way first, which may have contributed to my soup being less like "mush". I also upped the celery and added some diced carrots. I only used 1.5 lbs of ground beef and it was EXTREMELY hearty. I can't imagine using a full 2. I think the other user may've had problems because I'm pretty sure the pot is supposed to be covered for most of that simmering otherwise you will definitely cook off all the liquid. I used all vegetable juice and no plain tomato juice. Also added some worcestershire, which I thought gave it a nice kick. Nice for cold weather with grilled cheese sandwiches (mozarella went very nicely)
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8 users found this review helpful

Chicken Tortilla Soup I

Reviewed: Dec. 5, 2005
I made a few changes to this- just the ommision of the chili powder and avocado, out of preference. It was absolutely amazing. the flavors are perfect together. i'd never had hominy, and i think by itself i wouldn't like it, but it complimented this dish well. i sauteed the onion and garlic in the same pan i had cooked my chicken in, and added some diced carrots as well.
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2 users found this review helpful

Chicken and Pumpkin Lasagna

Reviewed: Nov. 30, 2005
My roommate didn't really like this, but he isn't a big pumpkin fan. Unlike other reviewers, I thought this did have a considerable pumpkin taste. I liked it a lot though; it was a unique take on a classic dish.
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13 users found this review helpful

Angela's Easy Breaded Chicken

Reviewed: Nov. 14, 2005
I'm torn. I want to give this recipe 5 stars for being SO easy and still tasting good, but it really seems a little too generous. The flavor was good, but not out of this world. Wish I'd read the review about getting a crispy topping, but I'll know better next time. Very tasty and very easy for the night when you don't really feel like being in the kitchen but don't want to choke down fast food or something out of the freezer section.
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2 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Nov. 9, 2005
This is very different from what my family has always made, but absolutely delicious. The meat just fell apart. I don't even like cream of mushroom soup or onion soup and this was awesome. DH doesn't like either of those either and he raved and ate plate after plate. This recipe is so good and requires so little work that I will definitely make it again.
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3 users found this review helpful

Sloppy Joes II

Reviewed: Nov. 8, 2005
Good, but not *Amazing* to merit 5*s. I like that it's easy, uses ingredients usually on hand, but I wasn't overly impressed by the flavor. A nice fallback for when I have groundbeef sitting around and don't feel like putting together anything elaborate. I'll probably try to find a better recipe
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Country Fried Steak and Milk Gravy

Reviewed: Nov. 5, 2005
THIS is the recipe I've been searching for! No fuss, nothing elaborate, just perfect country fried steak like my dad made when I was a little girl. The breading was just right (some recipes call for dredging through the egg 2x and the flour 3x), and the gravy was divine. I see now that the problem with all the recipes I was trying was that they added too much extra junk to the gravy. This was great, the gravy is just a little sweet, and so smooth and just PERFECT. For those who thought the breading needed kick, I find that adding 1/2 tsp cumin for each cup of dredging flour gives it a nice smokiness. Thanks Patti!!
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3 users found this review helpful

BBQ Pork for Sandwiches

Reviewed: Oct. 28, 2005
I thought this was really good. I couldn't find boneless pork ribs, so I grabbed some ribs that were on sale instead and it worked just fine. I didn't have 3 lbs of meat, but since it had bones, I let it cook for about 3.5 hrs anyway. It smelled pretty gross while cooking, and the meat was an unappealing grey color (that pork takes on when boiled). BUT, once shredded and the sauce added, it looked and smelled *so* good. Your results will depend largely on what sauce you use. The recipe is easy, and a good way to get bbq sandwiches without a smoker.
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2 users found this review helpful

Asian Salad

Reviewed: Oct. 28, 2005
I scaled back this recipe a lot. The only head of napa cabbage I could find at the grocery store was HUUUUGE, so I got "celery cabbage" instead. I wasn't sure how it would turn out... I'd never even heard of it before, but it was really good and I think it worked well as a substitute. I used rice vinegar instead of white for a more asian flavor, and I cut *way* back on the oil. I don't care for oil in dressings at all, and I think with all the sugar in the dressing, it should stick to the salad without a problem without the oil. Next time I will simply omit the oil, or at the most put just a splash of sesame oil for flavor. Besides the heavy oil, I thought the taste was fantastic and will definitely make this often because i thought it was pretty quick and easy and a nice change from standard iceberg salad with ranch.
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3 users found this review helpful

Broccoli Beef I

Reviewed: Oct. 28, 2005
Meh. Was not impressed by this recipe at all. Maybe I didn't use good broth, although I like the brand and have used it before. I thought there was an awful lot of flour added to the sauce (which I also found to be a lot like a gravy). It was just all around bland and... just pretty bad. I don't even know how you'd doctor this up to make it better... Also, I thought high heat was waaaaay too hot to cook the meat.
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Chicken Breasts Pierre

Reviewed: Oct. 19, 2005
WOW! I *loved* this recipe. The flavor is so interesting and just delicious. I used about 7 chicken tenders and thought it was just enough sauce (even with my bigger can of stewed tomatoes), so to use 6 breasts, I think the would yield much too little sauce. I followed the recipe fairly exactly, just cut out the chili powder and hot sauce (don't care for them). I simply forgot the garlic, although I'm sure it would have made the flavor only better. Thought the chicken turned out beautifully, very moist and flavorful. Because I used smaller pieces of chicken, I only simmered about 30 minutes total, the last 10 mins uncovered so the sauce would thicken a little. Served over pasta, which I thought was a fine compliment.
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Apple Butter Pork Loin

Reviewed: Oct. 16, 2005
I followed this recipe nearly exactly and we think it turned out great. I only used one pork loin, but when I took it out after an hour to spread the apple butter on it, it fell into two pieces, so cut back the second part of the cooking time by about an hour. It was so tender!! I was trying to slice the loin and it just fell apart; you could cut through it with the side of the fork. Inside of the meat didn't have as much flavor as the outside, but the outside was AMAZING. I found that spooning some of the juices from the pan over the meat helped the flavor. I think next time I will shread the meat about 2/3 of the way through cooking so that all the meat gets that wonderful spiced apple flavor. Very tasty, will be making again.
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3 users found this review helpful

Crumby Potatoes

Reviewed: Oct. 15, 2005
I thought these had a nice texture and good flavor, and were a nice change to standard seasoned roasted potatoes. I don't quite understand complaints that they were dry. Baked potatoes without condiments are dry. I still thought the taste was good, not overwhelming, didn't steal the spotlight from the main dish. Will definitely be making these again. Thanks =)
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3 users found this review helpful

Spicy Sausage Casserole

Reviewed: Oct. 10, 2005
I'm giving this 5 because I loved it so much and it was so simple. I also took many liberties with this recipe, but since I followed the main idea of this recipe it deserves the credit. I cooked some chopped bacon in the bottom of a large pot, then cooked 1/4 of a med white onion, chopped (replaced shallot, bc I had the onion on hand already and wanted to use up the last of it) the garlic, and some diced raw carrots I had. I cut my sausage into quarter circles about 1/2" thick and put those in the pot to brown. I added a can of diced tomatoes, some leftover spaghetti sauce (maybe about 1/3 c.), and whatever frozen veggies I could dig out of my freezer. Peas, corn, green beas, broccoli, cauliflower, and spinach. I thawed and strained the spinach most of the way. I like the taste of spinach so I did leave it somewhat moist and it added a nice flavor. I added the green onions last, and then seasoned with a large bay leaf, italian seasoning, sea salt, and pepper. I simmered everything for about 10 or 15 minutes, until all the veggies were warmed through and some of the liquid had cooked off. I decided to not do this in the oven because I didn't want to risk overcooking the vegetables. I liked the addition of the spinach and would recommend it. Served over white rice. Wouldn't have thought to make a goulash like this. Very tasty.
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11 users found this review helpful

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