Year Old Mrs. Recipe Reviews (Pg. 1) - Allrecipes.com (18687753)

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Turkey Drumsticks

Reviewed: Jan. 24, 2007
I was looking for a delicious, easy way to roast drumsticks, and I found it! I made two minor changes: used garlic powder and salt (instead of garlic salt) and used 1/2 can of diced tomatoes (instead of whole can of stewed). I also brined the legs for 45 minutes before putting them in the baking dish. (submerge the turkey in cold water and salt) They were a breeze to ready for the oven, finished roasting as tender and flavorful, AND there was no need to tend them while they were roasting. Just put them in the oven and do other things for two hours. Wonderful. Thanks for the great recipe!
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136 users found this review helpful

Graham Streusel Coffee Cake

Reviewed: Jan. 24, 2007
DELICIOUS!! Only change I made was omitting the nuts and using cinnamon graham crackers instead of plain. As my family puts it "this is a keeper!!" Thanks for the terrific recipe. :o)
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15 users found this review helpful

Molly's Chicken

Reviewed: Jan. 23, 2007
I did not make according to the recipe because I thought it would be too sweet and I don't care much for soy sauce. I used half the brown sugar, worchestershire sauce (instead of soy), and added about 1/4 C of diced, dried onion and 3/4 t. ground black pepper. Delicious and easy! WITH the foregoing changes, I give this one 5 stars. As printed, I'd probably only give it 2-3 stars. That said, I really appreciate the recipe idea and having something to start from. Thanks for the base recipe!
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2 users found this review helpful

Fish Fillets with Stuffing

Reviewed: Jan. 16, 2007
Everyone in my family really enjoyed this -- including my mother, who is fairly picky about the doneness of fish. I didn't have any carrots, so made it without, and added parmesan. Although the stuffing wasn't crunchy (as the description on the recipe states) like I thought it would be, it was very good and had a delicious flavor. If you like fish and you like a fast, easy, and delicious way to prepare it, then put this recipe in your file. Yum!
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14 users found this review helpful

Slow Cooker Vegetable Soup

Reviewed: Jan. 12, 2007
I think this is a good basic recipe but I did make changes. Here they are: (1) not a big slowcooker fan so I made this on the stovetop instead of in the slowcooker (2) used beef broth along w/the bouillon (3) cooked the meat, potatoes, carrots, tomatoes together w/the spices for about 1-1/2 hours on medium-low then added frozen peas, cooked for another 1/2 hour, then added canned green beans. It fabulous! Served with biscuits hot from the oven. Yummy! Thanks for the idea, Heather!
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20 users found this review helpful

Albondigas

Reviewed: Jan. 10, 2007
Terrific recipe! I made it exactly as given the first time but then made a change to make it healthier the second time around. Cook the meatballs first, in water with bouillon or bouillon cubes, then throw out the fat along with the bouillon and water once the meatballs are cooked. Then make the soup with bouillon/water or stock (as other reviewers suggested), cooking the carrots and potatoes with the salsa for 15-20 mins before adding the already-cooked meatballs. Continue cooking until meatballs are warm (about 5 mins) then serve. I served this with warm flour tortilla wedges and everybody in my household loves it. Thanks for the great recipe!
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3 users found this review helpful

Marmalade Soy Wings

Reviewed: Dec. 21, 2006
Took this to a potluck at church and got rave reviews. I fixed it with drumettes & wings, turned up the heat to 375 for the 2nd 15 minutes (because I was running late) and only got to marinade for about 5 hours. Looking forward to fixing it again after marinating the chicken all night. GREAT recipe, ingredients I always have on hand, and REALLY easy!! Thanks!
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3 users found this review helpful

Cheesy Potatoes II

Reviewed: Aug. 6, 2006
This a great recipe just the way it is. After making it a few times as Adel submitted it, I started tweaking. I make it with just the potatoes, sour cream, and cream of chicken soup, along with black pepper and garlic powder and serve it all the time as a side with beef, chicken, or pork. I also make the original recipe with cream of potato soup (instead of chicken) and add chunked ham. It's awesome!! Thanks Adel. (I always leave off the butter. It's just not needed).
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99 users found this review helpful

Mexican Pork Chops

Reviewed: Aug. 6, 2006
This is really good!! My husband loved it. I did make some changes, though: used brown rice and cooked it on the stovetop with chicken broth for about 30 minutes before mixing into the other ingredients; used black beans, not kidney; used 1-1/2 can chopped tomatoes and 3/4 can Rotel. Thanks for a great recipe JVALENTINE101.
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2 users found this review helpful

Oven Brown Rice

Reviewed: Aug. 6, 2006
I am surprised at how much I disagree with all the other reviewers. Our household is really trying to cut down on fat and calories and the 1/4 cup butter was just too much (400 calories!!!). We also thought it made the rice kind of greasy tasting. Instead of this recipe, I will continue cooking rice on the stovetop, using chicken AND beef broth (which is a GREAT idea, Kaylee!) and skip the butter, the baking time, and bunch of extra calories.
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1 user found this review helpful

Brown Rice and Chicken Casserole

Reviewed: Aug. 6, 2006
I agree that this is a good basic recipe yet I, too, made some changes. I cooked the rice with 3 cups of chicken broth for about 30 minutes on the stovetop (until all the broth was absorbed). Like WATERGIRL1 I used frozen broccoli (petite florets) instead of the green beans. I also omitted the dill & water. I only added about a cup of milk -- just until the mixture looked slightly creamy. I also saved 1/2 cup of the cheese to sprinkle on top before putting it in the oven. Baked it for 1 hour, it looked and tasted great. My family says it's a "keeper". Thanks, GRLBUG, for a good meal idea using brown rice.
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61 users found this review helpful

Chicken Florentine Rice Casserole

Reviewed: Jul. 19, 2006
I thought this was a very good base recipe but I did make some changes. Before I say what I changed I first want to say: thank you, Christopher, for sharing a very good recipe using chicken and brown rice. (1) Used 2-1/2 cups chicken broth instead of 2 cups water/bouillon; (2) I used regular rice, not instant, so cooked it in the chicken broth on the stovetop for about 20 mins (3) I added salt and black pepper to the chicken when I cooked it (4) I don't use margarine so did not put it on top. While the taste was great, neither I nor my family thought it looked very good and none of us would have tried it we saw it at a potluck. I will definitely make this again but will add about a cup of coarsely chopped canned tomatoes for a more appetizing appearance and sprinkle 1/2 ounce of grated cheddar on top of each serving just before I put it on the table, also for appearance sake. If you like rice, chicken, and spinach, try this. Honestly, I wasn't sure how the cottage cheese would be in it but the consistency was very, very good. Thanks again, Christopher!
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77 users found this review helpful

 
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