Johanna WISHES she were a Recipe Reviews (Pg. 1) - (18718527)

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Slow-Cooker Chicken Tortilla Soup

Reviewed: Dec. 2, 2006
Started this Friday morning for our church small group meeting Friday night. The house smelled great! I added a can of black beans (drained and rinsed) and 2 more cups of chicken broth to make it soupier. I put "sides" in bowls for guests to make their own versions (shredded cheese, fresh avocado, and sour cream). Used plain tortilla chips that guests could sprinkle over their own bowls, and made a pot of brown rice. Add a scoop of rice to your bowl, then put soup on top, then add your choice of sour cream, avocado, and/or cheese, and mix together. Yummy and great for a cold night!
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358 users found this review helpful

Creole Seasoning Blend

Reviewed: Dec. 27, 2006
I've made this as elementary school teacher gifts for the past two years, and the teachers love it. I omit the cayenne and halve the amount of black pepper, then call it "Kid Friendly Creole Seasoning." I keep a batch of this in my cabinet and use it in many things: steak on the grill, baked chicken, in soups and stews, while cooking ground turkey or ground beef; anytime a little kick is needed. I even used it on my Thanksgiving turkey. Thanks for the recipe! Even my picky 6-yr old and 8-yr old kids eat this. Note: to reduce the salt, use Kosher salt; gives it a nice texture without as much salty taste.
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193 users found this review helpful

Slow Cooker Spicy Black-Eyed Peas

Reviewed: Dec. 31, 2007
Since our 7&9-yr olds won't eat spicy foods, I onitted the cayenne and jalapenos (and the bell peppers 'cause we're not fond of them). I slow-cooked the peas the first 3 hours on High and the next 2 hours on Low, with a hambone from a honeybaked ham from Christmas. Due to other reviews I only added 5 cups water and the mixture was still soupy. However, the results are WONDERFUL and the honebaked hambone added a slightly sweet flavor, but not too sweet, just enough to make you come back for more. Thanks for the post!
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101 users found this review helpful

Mardi Gras King Cake

Reviewed: Jan. 27, 2008
I made this last night for 15 hungry people at our poker night. I used the bread machine method (liquids first, then solids, with the yeast on top) and it worked great. For the filling I left out the raisins, and for the frosting I used milk instead of water in the powdered sugar and just eyeballed it; it was more like 4-5 tbsp milk instead of 2, making the consistency easy to pour over the cake. I made my own purple sugar, about 1/3 c sugar, 3 drops red food coloring, and 3 drops blue. If you do this I suggest mixing the food coloring together before adding it to the sugar, and it takes quite a bit of stirring to break up the colored bits, but it worked great. Tip: pour the colored sugar on RIGHT AFTER
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86 users found this review helpful

Napa Cabbage Salad

Reviewed: Jan. 13, 2008
Perfect potluck dish for traveling! Here's how: make the dressing at home, let it cool and pour into a leakproof container, and seal the container in a ziplock bag. Gladlocks will leak! Toast the crunchies on the stovetop (in REAL butter, never the stuff in the tub!) and put crunchies in a container or quart-size ziplock bag. When you toast the nuts in real butter (not margarine), as the butter browns, the nuts become a little bit salty, and they offset the sweetness of the dressing. Do NOT use the seasoning packet; too much unhealthy sodium and MSG. Throw it away, it was only twenty cents and you're doing your body a favor. Nuts are heart- healthy; we prefer a mixture of pine nuts, sunflower seeds and sliced almonds because they look better and add texture. Use your nicest large bowl and tongs, and use the pre-shredded bag-o-cabbage to save time. When you arrive at your destination, put the cabbage in the bowl. As people line up to eat, add the dressing, a can of drained mandarin oranges, 1/2 cup of dried cranberries (Craisins), and the crunchies. Stir well to coat everything, but don't add the dressing too early or it gets soggy. This salad does not do well as a leftover. Thanks for the post!
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75 users found this review helpful

Chicken Stew with Dumplings

Reviewed: Jan. 11, 2007
First time to make it and it was declared "a keeper." My kids ages 6 and 8 loved it. I did this in two parts: first night I boiled the chicken and let it cool in the fridge. Next day I skimmed the fat and heated the broth. Added 5 tsp chicken base to broth. While broth heated, I cut the veggies and added to broth, then while that heated, I deboned the chicken; it went really fast, then added to broth. While that heated I made dumplings. Took 1-1/2 hours the first night, then about 45 mins for the second half. The base made the stew flavorful. Used fresh carrots sliced 1/4" thick, fresh celery and onion, and 1/2-bag of frozen soup veggies. Thanks for the post!
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60 users found this review helpful

Roasted Vegetable Medley

Reviewed: Oct. 16, 2009
Omigosh, this was incredible! I used yams, zukes, yellow squash, roma tomatoes, and fresh mushrooms. Baked the yams 30 mins, and while they baked I combined the squash, tomatoes and mushrooms in a bowl with EVOO and a splash of balsamic vinegar. Roasted 25 mins. Served with shredded parmesan and ate the leftovers the next day...the flavors were wonderful! Will keep in my recipe box.
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45 users found this review helpful

Cream of Fresh Tomato Soup

Reviewed: Sep. 14, 2007
I used the recipe as base after reading the reviews. I believe the beef base and celery seed really added a nice touch, and after being raised on the canned stuff, my 7 & 9 yr old kids LOVED this recipe. I used 5 tomatoes, chopped; 1 cup chopped onion; 1 teaspoon white sugar; salt and pepper to taste; 1/2 teaspoon celery seed;1 tbsp beef boullion ("beef base") or 1 beef or chicken boullion cube; 2 tbsp butter; 2 tbsp flour; 2 cups whole milk. After the onions were soft (12-14 mins), I pureed the mixture in the blender, half a batch at a time. I rinsed the pot then melted the butter, added flour and milk, and cooked for 5-7 mins stirring constantly so the milk wouldn't burn, until thickened. Then I added the pureed tomatoes and onion and heated through. Serve hot with a garnish of goldfish crackers, a handful of shredded cheese and/or parmesan. Made 4 medium servings. Great with a grilled cheese sandwich.
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41 users found this review helpful


Reviewed: Nov. 25, 2006
I've made this several times...not many recipes leave me wanting more, but this one is wonderful! However, I only use about 2 Tbsp real butter (no margarine) because using the full amount leaves a greasy taste. I also use Campbell's Beef Broth/Double Strength to give it a rich flavor. By draining the canned mushrooms, they absorb more of the beefy flavor from the broth and onion soups. By the way, use the soups full strength from the can; do not add water. Thanks for the recipe; I'm making a double recipe now to take to a church potluck tomorrow. When it finishes baking I'll refrigerate it overnight, then put it in my crockpot at church in the morning and let it heat in the kitchen until it's time to eat.
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38 users found this review helpful

Day-After-Thanksgiving Turkey Carcass Soup

Reviewed: Nov. 29, 2007
This soup was great; kids ages 7 & 9 loved it, so did husband. This made about 12 servings, so I'll have some to freeze. I took another reviewer's suggestion and roasted the turkey bones at 400F, turning every 15 mins until they browned. The cornbread dressing added a nice texture. I had brined my turkey and then roasted it the following inside: 1 sliced red apple, 1/2 of an onion (sliced), 2 tsp poultry seasoning, 2 tsp sage, 1 tbsp rosemary, and a cinnamon stick. The spices gave the broth a wonderful flavor. I also added 1/2 package wide egg noodles during the last 15 mins of cooking. I will keep this recipe with my Thanksgiving collection and make it again at Christmas. Thanks for posting!
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30 users found this review helpful

Jambalaya Casserole

Reviewed: Jan. 14, 2010
This is a great recipe! FYI: the "browning sauce" is a generic name for Kitchen Bouquet.
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29 users found this review helpful

Raspberry Fudge Balls

Reviewed: Dec. 30, 2007
Made according to the recipe but omitted the almonds. They are chocolatey and the raspberry flavor is very nice. Only drawback is they can't sit out on a buffet very long or else they become soft and meltey. Thanks for the post!
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26 users found this review helpful

Rocco's Olive Bread

Reviewed: Jan. 19, 2007
My 6 and 8 yr olds are clamoring for more of this bread. I used two small cans of sliced olives, drained, and I upped the butter to 2 tbsp and increased the garlic salt to 1 tsp. This bread was so good, we were going back for seconds, and our dog snatched it off the counter! That's the first time he's ever done that, so I guess he'd give it a 5-star rating, too. Am going to make this again tonight for our church small group. Thanks for the recipe; my only advice to the person who had their olives macerated would be to use whole, pitted olives instead of the sliced ones. Or else, make the bread by hand without the machine. This is an easy, tasty recipe, wonderful with melted butter. **Updated 1/23/08** Used a cup of whole olives (pitted kalamatas and green olives) plus a can of drained, sliced black olives for variety. Love this bread! Great warm with melted butter! Kids, now ages 7&9 love it, too!
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26 users found this review helpful

Fruity Fun Skewers

Reviewed: Aug. 29, 2010
Made these yesterday for a poker night. I thought I made way too many (36 for 8 people) but by the end of the night, they were all gone! I made fruit dip with marshmallow creme and 8ozs cream cheese, with a splash of vanilla and 2 tbsp lemon juice to go along with. Will make again!
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24 users found this review helpful

Seasoning For Tacos

Reviewed: Sep. 2, 2007
Due to my 7 & 9 yr old kids, I did not add the cayenne. I used "smoked paprika" which gave the seasoning a wonderful, rich flavor. I also upped the cumin to 5 tsp since we love the flavor. I appreciated that this recipe contains nothing I can't pronounce! Thanks for the post, we'll keep this one!
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24 users found this review helpful

Bramblett's Vegetable Stock

Reviewed: Nov. 28, 2008
Great flavors. Now I can "go green" and recycle all my veggie peelings. Thanks for the post!
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21 users found this review helpful

Sausage Breakfast Wraps

Reviewed: Dec. 1, 2010
Great, even with all my changes! I used breakfast roll sausage, hash brown potatoes, 6 regular eggs, and wheat tortillas; no onion or chili powder (too spicy for the kids). They were thrilled, and they were a wonderful, easy, grab-n-go breakfast for a cold day, plus a nutritional boost for an all-day test today. This is a versatile and easy recipe, and it made enough to fill 15 7" tortillas!
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20 users found this review helpful

Cubed Steak and Wild Rice

Reviewed: Apr. 23, 2004
If you use a flavored wild rice from a box, be sure you do NOT add the spice packet. This recipe adds spices, and the combination of worcestershire sauce gives a great flavor. My kids (ages 6 and 4) enjoyed it, and since the meat is cut during prep time, it saves time at the table. I added a 4-oz can of mushrooms, drained. This recipe will feed two adults and 2 children under 6 twice. My hubby had seconds, and we still have enough left over to have another meal. I think it would be great for a potluck. I served this with steamed broccoli and a roll.
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20 users found this review helpful

Chicken El Dermie Le Hermie

Reviewed: Dec. 5, 2010
I spray the chicken legs with coconut oil spray (Pam works too), then sprinkle with AR's Creole Seasoning Blend. Turn each leg over as you spray and sprinkle, then do the other sade. I have a jumbo portion of drumsticks, so we'll have some tonight, then I'll refrigerate the leftovers for an easy beach luncheon. I've used this recipe for years, and my kids love it! (they're now 13 & 15)
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19 users found this review helpful

Bacon Wrapped Green Beans

Reviewed: Aug. 19, 2010
Tried a small batch before taking to a family gathering where they're accustomed to their meals being served from a fast-food window. The small batch passed the kid test (10 & 12) and I went back for seconds. After sprinkling with brown sugar, I put seasoned salt on the green beans sticking out. I steamed fresh green beans for 5 mins after snipping the ends off then baked at 375 for 25 mins. to make sure the bacon was cooked. They passed the test: I'll make them for extended family with undeveloped taste palates, and I'll cross my fingers!
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17 users found this review helpful

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