Thisni Caza Recipe Reviews (Pg. 1) - Allrecipes.com (18727312)

Southwest Chicken Salad I

Reviewed: May 20, 2012

This was just okay for us. We didn't care for the dressing that much but I think that is just a personal preference. I marinated the chicken in the dressing as others suggested, and used a mix of romaine and iceberg.

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Mexican Bean Salad

Reviewed: May 20, 2012

Good salad... but I probably won't make it again, at least not per the recipe because of the volume. I would need to cut the volume to a third and would just use one can on beans, which would not be as good, of course.

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Hot Dog Onions

Reviewed: May 20, 2012

So good! Next time I'll rough-chop the onion as I thought the slices where a bit challenging to eat altho they look great on the hot dog. I cut back on the salt, plus the hot sauce and cayenne as we are wimpy with hot foods altho we like spicy flavors.

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Lemon Lover's Pound Cake

Reviewed: May 5, 2012

This was okay for both flavor and texture, but not what I expected for a pound cake. I'm not a cake expert but I didn't understand why the recipe called for both natural and artificial flavorings. I didn't have/use the lemon extract.

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Orange Pecan French Toast

Reviewed: Apr. 24, 2012

Very good! But very sweet (as expected). I halved the recipe except that I used a half cup of pecans and two whole eggs for the six slices of bread. The recipe says to make the bread fit snugly into the dish. I made six slices in a 7 x 11 baking dish and they were snug...so snug that I had to pour the egg mixture onto four slices to snuggle the other two into the pan. We each ate two slices; according to the recipe, that's two servings, but two didn't really seem excessive. This is a keeper! Thanks, SR.

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Home-Style Country Sausage

Reviewed: Apr. 24, 2012

Pretty good. As a personal taste, I'm still trying to get past the texture of ground turkey! I also tried a burger recipe with grated apple and rice. My only subs on this recipe were to use finely diced onion instead of grated, and fennel seed instead of allspice. I might try this again but use quinoa instead. I also tried the Turkey Quinoa Meatloaf and it was the best texture using ground turkey that I've tried so far. Might also add a little more heat, such as red pepper flakes or cayenne, but really the seasoning is subjective. This is a great idea for those of use who love sausage but need to watch the cholesterol. Thanks, Linda, for sharing your recipe.

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Grandmother's Buttermilk Cornbread

Reviewed: Apr. 22, 2012

So good! Perfect cornbread! I know that cornbread has a lot of variations and styles but this was perfect for me. I was a bit confused by the directions. I did also read the submitter's review and clarification. I ended up just melting the butter in the micro and mixing the butter and sugar in a bowl, then going from there. I made 18 corn muffins but 12 probably would have been better: mine are a bit small. I started with 12 but the muffin cups were so full I thought they might run over so I made another 6. This recipe is a keeper! I made it to go with Slow Cooker Green Beans, Ham, and Potatoes.

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Slow Cooker Green Beans, Ham and Potatoes

Reviewed: Apr. 22, 2012

Very good. I made this on the stovetop with boneless low-fat ham, cubed. I kinda over-cooked the green beans, so I removed them from the pan while cooking the potatoes and ham together, then added them back, and simmered awhile. I followed the recipe except for using the boneless ham, and adding a tablespoon of ham base to the water when cooking the green beans (L. B. Jamison's Soup Base Ham Flavored).

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Cabbage Fat-Burning Soup

Reviewed: Apr. 16, 2012

This is a good soup. I did add a custom version with more carrots and other minor changes to the veggies/quantities.

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Apple Pie Muffins

Reviewed: Apr. 14, 2012

Not crazy about these. I made them per the recipe except that I ran out of brown sugar so had to use half white and half brown in the topping. I may try them again, using half white and half brown sugar in the batter, plus vanilla.

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Dried Beef Ball

Reviewed: Apr. 12, 2012

I love this stuff, but to me, the Worchestershire and seasoned salt ruin this classic recipe, so as a personal preference, I've always made this with just cream cheese, green onions, and dried beef (in a jar...don't remember the brand name). I don't rinse the beef, just mince it. In this case, I love the saltiness of the beef and without the additional salt, it's not too salty.

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Chicken Asparagus Pasta with Cream Sauce

Reviewed: Apr. 12, 2012

We didn't find this dish flavorful. My finace liked it...at least he said he did. I didn't think it had enough sauce even after I (reluctantly) poured an entire jar of Bertolli Alfredo over it, and I used half the amount of pasta called for in the recipe. I made this per the recipe except used half and half and bow-tie pasta. Reading the ingredients, the liquid ingredients total 1.5 cups for 8 servings so I shoulda known...

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Yummy Honey Chicken Kabobs

Reviewed: Apr. 11, 2012

Excellent. I've been disappointed with most marinades I've tried...this is the best yet! We used chicken, onions, yellow and oranges bell peppers, and zucchini. We were going to add pineapple but I didn't have any fresh and my canned pineapple was tidbits, not chunks, so too small for a skewer.

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Potato and Cauliflower Casserole

Reviewed: Mar. 18, 2012

Pretty good, but could use a little oomph. The Swiss I bought to make the casserole was halfway gone by the time I got around to making this dish, so I used Swiss in the casserole and Italian blend on top. Also sprinkled with bread crumbs and broiled for a minute or two at the end of the baking time. I did have to use more liquid for the sauce; very thick. This calls for 3-3-1 butter-flour-milk and I usually at least start with 1-1-1. Next time: use half potatoes and half cauliflower; add onions and celery; maybe mushrooms. This is a good base recipe for a veggie casserole and offers good instructions. Oh, and I managed to use one pan plus my steamer (plus the casserole dish, of course). Not that I'm lazy or anything...but honestly, this uses a lot of pans!

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Mushroom Chicken Piccata

Reviewed: Mar. 8, 2012

Very good. I stuck with the ingredients except for doubling the sauce and mushrooms. Also altered the methods somewhat: cook and remove chicken and keep warm; use pan to make sauce; poor sauce over at serving. To reduce cholesterol, used half as much butter to start but did have to add a bit of olive oil later.

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Italian Sausage Soup with Tortellini

Reviewed: Feb. 26, 2012

Excellent. Used canned tomatoes, more carrots, and dried herbs...and it was still excellent!

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Broccoli and Tortellini Salad

Reviewed: Feb. 26, 2012

I tried this because I like the classic broccoli salad - and this is it pretty much but with tortellini - and thought this would be more like a main dish. I didn't care for the addition of the tortellini but I'm sure that's just a personal preference. I think it was because 'sweet' is good with all of the other ingredients but I didn't care for sweet tortellini.

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Creamy Carrot Soup

Reviewed: Feb. 26, 2012

Sorry but I did not care for this at all. I love carrots and I've had carrot soup a couple of times in restaurants, but this just didn't work out for me.

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Ratatouille Bake

Reviewed: Feb. 26, 2012

We really enjoyed this dish. I didn't use eggplant, personal preference, substituted two cups of other veggies (broccoli and something else...can't remember now). This will be a regular!!

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Texas-Style Stuffed Peppers

Reviewed: Jan. 2, 2012

This was good…but. Don’t preheat the oven first thing; too early. I didn’t get the instructions (#5) to cook until thickened. At that point, the only thing in the pan is onions and tomatoes. But, maybe I was supposed to add the tomato sauce with the tomatoes. The recipe lists tomato sauce but doesn’t say when to add it. Also, garlic tends to brown rather quickly, so I added it later, not with the onions. Used two green peppers, two yellow peppers, and one red pepper, none of which were especially large. I had plenty of filling, but I did add one cup of wild/brown rice and an extra 1/3 cup of black beans. (One can of black beans, rinsed and drained, is 1 1/3 cup, so I used the entire can.) Didn’t have jalapeno. Used the oregano and cumin 1-1, adding a bit more than one teaspoon as I had more filling with the rice and extra beans. I also poured a can of enchilada sauce over the peppers before baking. It is a hearty, healthy, and tasty vegetarian main dish! We will use the recipe again. Thanks for sharing!

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