Noni Recipe Reviews (Pg. 1) - (18744636)

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Poulet de Provencal

Reviewed: Dec. 31, 2014
I made this recipe last night. The only changes I made was to use chicken tenderloins that I did not pound and added some white wine while cooking. I had this with roasted asparagus and potatoes. It was delicious. Thank you for sharing.
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1 user found this review helpful

Chicken, Asparagus, and Mushroom Skillet

Reviewed: May 1, 2014
Really enjoyed this! I did not use butter and only 1 Tbsp of olive oil. Cooked the chicken with the asparagus (16 oz) and garlic. Added the seasonings (also added herbs de provence )as well as some chopped sun dried tomatoes. Added about 1/2 cup of wine and a small lemon after cooking about 5 minutes. I also sauteed the mushrooms separtely and added them after the wine and lemon. Last few minutes added about 1 oz of goat cheese and some shredded asiago. It was delicious! Will definitely make this again. Thanks for the recipe.
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3 users found this review helpful

Sea Bass Cuban Style

Reviewed: Jun. 10, 2013
I tried this recipe for the first time tonight scaling it back for one. The only changes that I made was omitting the olives (did't have any) and replacing the butter with laughing cow light (1 wedge). I also added frozen peas at the end because I had some to use up. All I can say is "Wow" this was one of the best fish dishes I have ever had. It would be great with rice but I had it with roasted sliced potato and it was fantastic. Definitely a keeper. Thank you Kiki.
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5 users found this review helpful

Tangy (Not Sweet) Tartar Sauce

Reviewed: Mar. 30, 2013
This is good tartar sauce. I much prefer the dill pickles to the sweet relish. I made this last night and also added horseradish and spicy brown mustard. Delicious! Thank you for the recipe.
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5 users found this review helpful

Best Lemonade Ever

Reviewed: Aug. 4, 2012
This is the best lemonade. I cut the sugar in half and add a bit more lemon juice. I add a few frozen berries (strawberries, blackberries,raspberries...whatever I have) to the glass along with the ice. Absolutely delicious.
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6 users found this review helpful

Spinach and Mushroom Frittata

Reviewed: Feb. 23, 2012
This was great. Just made this based on what I had. I used fresh spinach 12oz that I wilted. I also used 1 cup of egg whites and added 1 additonal egg. I didnt have ricotta so used 1 cup of 2% cottage cheese and used less parmesan and added some fat free feta. Everything else remained the same but added 3 slices of turkey bacon crumbled. This was really good. Thank you.
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4 users found this review helpful

Super BLT

Reviewed: Jul. 26, 2011
I have been making this sandwich for a while now. Love it on pumpernickle or any good bread. I had been making a mixture of mayo and mustard (love mustard) but will now use the cream cheese (or laughing cow lite). It is the guacamole or fresh avacado that makes it.
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5 users found this review helpful

Frosty Mochas

Reviewed: Jun. 28, 2011
I love this recipes. I now freeze all my leftover coffee in cubes and make this mostly in the summer months. The only difference is that I use coffee syrup instead of chocolate. I also use suger free vanilla syrup instead of Splenda and a tsp of vanilla extract. For an adult beverage I add Amareto Disaronno. Yum!
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4 users found this review helpful

Savory Sea Scallops and Angel Hair Pasta

Reviewed: Mar. 7, 2011
I really enjoyed this recipe and have now made this twice with only a few minor changes. I used only a small amount of butter and a bit of olive oil to saute the garlic and added some scallions. I also used both both scallops and large uncooked shrimp cooked with a bit of white wine and fresh squeezed lemon juice. Instead of cream I added a wedge of laughing cow lite cheese to thicken the sauce along with the freshly grated parmesean cheese. In a separate pan I cooked asparagus and a small amount of angel hair pasta cooked together with more basil and parsley and lemon juice. Once that was cooked I cut up the asparagus and added that along with the pasta to the scallops and shrimp. The second time I made this I used risotto and added the asparagus to the risotto. Both were delicious. I will definitley be making this often. Thank you Jim!
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64 users found this review helpful

Zucchini Provencal

Reviewed: Jul. 16, 2010
I have been making this for years and it is my favorite way to cook zucchini. I typically make this in a casserole. Layer the sliced zucchini and onions (I typically omit the green peppers) with salt and pepper and parmesean cheese. Cover the top layer with sliced tomatoes and microwave for about 20-25 minutes or until tender. I have also added a layer of cheese on top for the last 5 minutes if you want a cheesy sauce but it is delicious without that addition.
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36 users found this review helpful

Pepper Jelly Appetizer

Reviewed: Jul. 14, 2010
I have been making this for quick and easy, looks great on the table and always gets eaten.
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12 users found this review helpful

Spinach Enchiladas

Reviewed: Apr. 14, 2010
Loved this! I had some fresh spinach that I needed to use up and decided to try these. I sauteed sweet onion with fresh garlic in a splash of olive oil. Added the fresh spinach and sauteed until spinach wilted. I only had a small amount of 2% cottage cheese, added that and added feta cheese with sundried tomato and basil. Added some shredded Mexican cheese and some red pepper flakes for a bit of spice, then rolled in 9 inch tortilla's. The last tortilla I only had a little of the filling left so I added some cooked shredded chicken and salsa to complete the last tortilla. Not sure which one I liked better. Both versions were delicious!
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5 users found this review helpful

Spicy Seafood Shell Appetizers

Reviewed: Apr. 1, 2010
I made this last night with one major change. Instead of using mayonnaise I used 8 oz light cream cheese. I melted the cream cheese in a sauce pan, added 1 can of crabmeat, used 6 large fresh shrimp cooked in white wine then chopped. Added the fresh parmesean cheese, shredded Gruyere cheese, 2 to 3 Tbsp of cocktail sauce, old bay seasoning along with the worcestshire sauce and hot pepper sauce. Served some in the mine phyllo tarts and some of pumpernickle cocktail bread. Both were delicious!
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15 users found this review helpful


Reviewed: Feb. 27, 2010
This has become my favorite sandwich. I use Dark German bread, make a spread with mayo and mustard, romaine lettuce, turkey bacon and fresh tomatoes, but what makes it even better is adding fresh avacado. Yum!
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22 users found this review helpful

Italian Wedding Soup I

Reviewed: Feb. 23, 2010
I made this last night using a 1lb of ground turkey for the meatballs. The other minor changes were to saute the 1 cup carrots, 1/2 cup onions and celery with a little olive oil first for about 6 minutes adding some white wine before adding 8 cups of chicken broth. I didn't have escarole but needed to use up some fresh spinach. Before serving I whisked 2 eggs with 2 Tbs of parmesan cheese stirred the soup in a circular motion and streamed the egg mixture into the soup. Seasoned with a little sea salt and freshly ground pepper. Yummy!
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13 users found this review helpful

Spinach Shrimp Fettuccine

Reviewed: Feb. 10, 2010
Wonderful! I made minor changes, using canned diced tomatoes. I added 1/4 c chopped onion and used about 16 oz of fresh baby spinach. (I had a lot I needed to use up), 20-25 med size frozen shrimp and about 4 oz of fettucini. I had a mix of romano and parm cheese freshly grated that I used and threw in one oz of laughing cow light to make a creamy sauce. OH MY WAS THIS GOOD!
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14 users found this review helpful

Coffee Bonbons

Reviewed: Dec. 11, 2009
Wonderful cookie! Very delicate cookie with great flavor. I followed the recipe exactly with the exception of adding 1 Tbs of Kahlua to the oookie dough and 1 Tbsp of Kahlua to the frosting. Make sure you frost the cookies while they are still warm.
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19 users found this review helpful

Bordelaise Sauce with Mushrooms

Reviewed: Nov. 19, 2009
This was delicious...I use sweet onion instead of shallots. The only other changes I made was to use a beef consumme and I added one wedge of laughing cow light cheese which thickend it instead of the cornstarch and water and made it more flavorful. I added my leftover pork tenderloin (elegant pork tenderloin) to the sauce and will have it as's a gourmet meal.
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15 users found this review helpful

Pineapple Orange Sorbet

Reviewed: Sep. 27, 2009
OMG...this was so good. I halfed the sugar/water and may elimate the sugar altogether next time (and there will be a next time). The only other thing that I changed (which wasn't necessary but I felt adventerous) was to exchange the lemon juice with Limoncello liqueur...yum yum. I will make this often. Thank you Jenine7
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3 users found this review helpful

Blue Cheese and Pear Tartlets

Reviewed: Sep. 20, 2009
I really enjoyed these. I used Gorgonzola cheese and one wedge of Laughing Cow light because I didn't have any cream. It was a perfect appetizer and I plan on making again for both Thanksgiving and Christmas Eve.
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6 users found this review helpful

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