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

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Juicy Roasted Chicken

Reviewed: Jan. 26, 2007
Verry nice! Easy, and the house smelled wonderful. Thanks for an easy recipe!
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3 users found this review helpful

Rice-so-Nice

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

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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178 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

Super-Delicious Zuppa Toscana

Reviewed: Nov. 3, 2011
I found ground Italian sausage and used that; much easier than taking the skins off! I cooked the bacon whole and crumbled later, and I used kale instead of spinach because I had it and needed to use it. Wonderful! It's a keeper!
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4 users found this review helpful

No Bake Peanut Butter Pie

Reviewed: Sep. 6, 2007
I used the larger-sized graham cracker crust, and I put Reese's Magic Shell topping in the crust. At HEB I found some chocolate-covered peanut butter cookies for only 98 cents/pkg. I chopped up 6 cookies and put them on top of the Magic Shell, then filled with the topping. I used 1/4 c more peanut butter and about 3/4 of a 12-oz tub of cool whip. After I put the filling in, I sprayed a whipped cream edge and sprinkled with 1/2c peanut butter/chocolate swirl chips. My peanut-butter-holic husband RAVED over this one, but be warned, it's really rich, and you should cut the slices small, maybe 1" at the crust. Enjoy! I'm keeping this one.
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2 users found this review helpful

Dawn's Candied Walnuts

Reviewed: Nov. 21, 2011
I needed a quick snack to take to a church parents' fellowship...made with Splenda and got many compliments!
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5 users found this review helpful

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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333 users found this review helpful

Mama's Balsamic Vinaigrette

Reviewed: Jan. 14, 2012
Family enjoyed this light dressing. I added a teaspoon of brown sugar, put the ingredients in a small mason jar with a lid, and shook it to incorporate everything. This was my first time to use white balsamic vinegar, and it was good. This recipe also works quite well with red balsamic vinegar, too!
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3 users found this review helpful

Banana Banana Bread

Reviewed: Sep. 28, 2006
My 6- and 8-yr olds helped me prepare this recipe. I added 1 tsp vanilla, 1 tsp butter flavoring, and 2 dashes of cinnamon. I used 4 ripe bananas. Kids and hubby raved! Kids enjoyed sharing the potato masher on the bananas, and we took turns with measuring spoons and measuring cups so they'd each have a turn. We baked at 350 for 65-70 minutes; the top was crusty and the bread was moist and flavorful. We didn't add nuts because my son dislikes them. Thanks for a great recipe!
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5 users found this review helpful

Gourmet Sweet Potato Classic

Reviewed: Nov. 29, 2007
This is the second year in a row I've made these! Being short on time, I used three 28-oz cans of yams with syrup, drained. Instead of the heavy cream, I used 2 Tbsp of cinnamon/vanilla coffee creamer, but in the future I would use 6 tbsp since they seemed a little dry. I loved that these didn't use marshmallows; I didn't want the extra calories. My kids loved this recipe and it will be a keeper in my recipe box. Thanks for posting!
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0 users found this review helpful

Spicy Bean Salsa

Reviewed: Jul. 4, 2011
Great with fritos scoops; all the fritos were gone at the party, but still lots of salsa left. I used red onion and made my own Italian dressing, using good seasons and balsamic vinegar. Instead of canned tomatoes, I halved some grape tomatoes. Yum!
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4 users found this review helpful

Sunday Dinner Mashed Potatoes

Reviewed: Apr. 9, 2012
Made for an extended family Easter luncheon, and I used 5 lbs of skinned red potatoes, neufchatel cheese, and reduced fat sour cream. I added a sprinkle of smoked paprika on top before serving, and kept them warm in a slow cooker. They were well received, and I'd make them again. This easily fed 3 college students, 3 high school students, a middle schooler, and 6 adults, and there were leftovers.
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2 users found this review helpful

Chicken or Turkey Tetrazzini

Reviewed: Feb. 12, 2008
My kids, ages 7 & 9, rated this FIVE STARS and went back for seconds both nights we had it. I took the advice of another reviewer and added a can of milk to the 2 cans cream of mushroom soup. Used egg noodles instead of spaghetti. Used 1/2 wheel of quesadilla cheese and mixed in 2 slices of individually-wrapped American cheese. On the second night, I crumbled six buttery round crackers over the top and baked it covered in foil for 30 mins...just right. This was creamy and delish. The extra milk made the dish a perfect consistency; without it's a little dry. I'll save this in my keeper file! Thanks for the post.
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11 users found this review helpful

Creamy Chicken and Wild Rice Soup

Reviewed: Sep. 22, 2013
This is a perfect freezer meal. I add a 4-oz can of drained, sliced mushrooms, and I make the whole batch (8 servings) and freeze the rest for future meals with a salad and some great bread. Keeper!
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1 user found this review helpful

Broccoli and Cauliflower Casserole

Reviewed: Jan. 19, 2007
My 6- and 8-yr olds loved this. I made a couple of changes: I didn't add the rice, I used about 1/4 of the cheese, and I sprinkled the top with Italian seasoned bread crumbs in addition to the crushed buttery crackers. I also put a little garlic salt over the top to add more flavor. Next time, I'll add the garlic salt before it bakes. Thanks for the recipe!
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3 users found this review helpful

Mini Ham And Cheese Rolls

Reviewed: May 26, 2014
These are always a hit at potlucks, and as appetizers--just cut the sandwiches into fourths. Keeper!
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0 users found this review helpful

Easy Chicken Tetrazzini

Reviewed: Mar. 30, 2007
I used angel hair pasta for the base and omitted the butter in the soup. I used 1 can cream of mushroom, 1 can cream of chicken, and added a 4oz can of mushroom pieces, drained. I used the remainders of a veggie tray and cut raw broccoli and cauliflower very thinly, and put it on top of the pasta. Added the chicken, then 1-1/2 cups sharp cheddar shreds, then 1/2 cup Italian bread crumbs. The veggies were a tiny bit crunchy which added some texture. It's nice if you cut the chicken pieces and the veggies into bite-sized pieces, and it's easier for the kids to eat (ages 7 & 8). Mine say to rate this recipe 5 stars!
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1 user found this review helpful

Banana Trifle

Reviewed: Apr. 1, 2013
Made this for an Easter dessert for a family gathering of 24. I used two small boxes of sugar-free vanilla pudding (I went by serving size, not by weight), and I used 3 sliced bananas due to the size of my trifle bowl. I used "bite sized" store-brand vanilla wafers, and they weren't much smaller than normal size. The only thing I would change is to add a note to "trim off all brown sides of the pound cake before cutting into cubes," becuase in my opinion, I prefer to see the brown vanilla wafers, and I prefer the pound cake to be a nice yellow color, but I'm my own worst critic, and nobody complained. This was very well-received, and it's on my "keeper" list for potlucks. Next time I'll make my own pound cake a day or two in advance, since the saralee brand contains high fructose corn syrup, which isn't good for anyone. Thanks to CNM for a wonderful presentation!
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1 user found this review helpful

Breaded Pork Chops

Reviewed: Jun. 26, 2014
Delicious keeper! I had 8 thin-sliced pork chops, so I doubled the recipe and cooked them in a little EVOO on the stove. The kids liked them, so did hubs, so it's a keeper!
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0 users found this review helpful

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