SHANGRILARCADIA Recipe Reviews (Pg. 1) - Allrecipes.com (18760276)

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SHANGRILARCADIA

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Amazing Italian Lemon Butter Chicken

Reviewed: Oct. 9, 2011
This was really good. I cooked the chicken first and kept it warm in the oven while I made the sauce. I followed the recipe except that I left out mushrooms and capers because I don't like them and added spinach which I thought was a nice addition.
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Super-Delicious Zuppa Toscana

Reviewed: Oct. 4, 2011
This soup was fantastic. I added an entire bag of spinach because I really like spinach, but stuck to the recipe otherwise. It is yummy and filling enough to be a meal.
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Indian Eggplant - Bhurtha

Reviewed: Jul. 31, 2011
I'm not sure if I used too small of an eggplant or too big of an onion, but this tasted way more like onion to me than it did like eggplant. Also the picture makes it look more saucey, but this was pretty dry. The seasoning was good, but would have been better with more of a sauce.
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Chicken Cacciatore

Reviewed: Aug. 11, 2010
This was really good, very easy, and I would definately make it again. I made a few small changes - I used coconut oil instead of vegetable because it has extra health benefits without changing the flavor, simmered it for 10 minutes instead of 5 because it looked too thin at 5, and served over pasta instead of rice.
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Chicken Pot Pie IX

Reviewed: Jun. 8, 2010
This pot pie was excellent! I did make a few slight modifications: 1. I used the meat from a rotisserie chicken 2. I added a cup of chopped new potatoes 3. I added 1/2 tsp poultry seasoning to the flour. 4. I doubled the sauce
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Basic Cream Cheese Frosting

Reviewed: Apr. 4, 2010
This is delicious! I don't like cream cheese and I really liked it on carrot cake.
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Boilermaker Tailgate Chili

Reviewed: Jan. 23, 2010
This was good - not amazing, but deffinately really good. I halved the recipe and made a few substitutions - couldn't find "chili beans" so I used one can of light kidney beans and one can of dark kidney beans - both rinsed. Also, it was a little too thick so I added an extra small can of diced tomatos
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Creamy Au Gratin Potatoes

Reviewed: Jan. 22, 2010
I used only a small onion and felt these were way too oniony.
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Brown Sugar Meatloaf

Reviewed: Nov. 21, 2007
I know this is the classic way to cook meatloaf, but I really disliked it. The topping was too sweet and the insides were too soft. I ended up cutting the top off (the part without sauce) and eating only that - and even that was too sweet. Next time I'm asked to make meatloaf, I'll make a more contemporary one without ketchup
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Sesame Beef

Reviewed: Nov. 20, 2007
This is very good. It's not like the sesame beef you would get in a restaraunt, but it makes a great basic sweet stir-fry sauce. I marinated the beef overnight but didn't see much difference (the meat itself was kind of tough and not too flavorful). But, I made a seperate batch of the marinade and stirfried the veggies in it and that was awesome. I would deffinately use ther marinade as a sauce for stirfry again.
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Cashew Chicken I

Reviewed: Jan. 21, 2005
I ran out of ritz crackers, so I substituted panko crumbs. I also used salted cashews and sweetened coconut because that's what I had. I enjoyed this but didn't love it. I think it would be better on fish than chicken.
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Tuscan Soup

Reviewed: Jan. 15, 2005
I made this recipe as-is as an appetizer for an italian-themed dinner party and everyone really liked it, but I thought it was lacking a little something. The next day, I had a little leftover and I sprinkled on some parmesan and extra pepper and it was excellent! Next time, I would deffinately add parmesan from the start.
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Lemon Cream Pasta with Chicken

Reviewed: Jan. 8, 2005
I made a few changes: 1. Instead of baking the chicken, I cubed it, sprinkled it with lemon-pepper seasoning, garlic powder, salt, and pepper, and then sauteed it in a little olive oil. 2. I added some peas in the end because I felt like it needed some veggies. 3. I substituted like 1/4 cup of the chicken broth with water, just because I ran out of broth. Next time, I think I would substitute even more (maybe 1/2 cup) water because the chicken broth flavor was a little too strong for me... I really liked this recipe - it was super-easy to make, and flavorful but understated. I wouldn't expect to find it at a resturant like other reviewers have said, but I think it was great for home cooking, especially considering how ridiculously simple it is to make. My boyfriend loved it (and he is very picky).
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Fettuccine Alfredo V

Reviewed: Apr. 13, 2004
I made this last night with two changes: I cut the butter in half and I added some chicken sauted with garlic and a little olive oil.... I must say that I was dissapointd by this recipe. From the reviews I was expecting this sauce to be fantastic, but it was only pretty ok. It tasted fine enough, and I might make it again because it was simple, but I'm not sure I like the consistency. One thing is for sure though: don't make enough for leftovers. While I enjoyed it fine last night, I was dissapointed to find today that it had seperated leaving me with sticky noodles, a pool of butter, and a rather bland dish barely worth eating... I'm giving it 3 stars because I think it might be worth 3.5 or 4 as a dinner, but deffinately needs to be knocked down because of the leftover-factor (any pasta worthy of a 4-or-5-star rating should be able to withstand the leftover test).
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Pineapple Upside-Down Cake V

Reviewed: Apr. 12, 2004
I made this for Easter and it was simple and tasty enough (I'd probably give it 4 stars for taste alone) but looked horrendous - it is near impossible to get a two layer cake to be perfectly even and level, especially when it has no icing to cover up errors and you only have one shot at placing the top layer correctly - mine was slighlty lopsided and colapsed in the middle when we cut it. In the future, I will stick to one layer pineapple upsidedown cakes
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Chicken Milano

Reviewed: Apr. 8, 2004
This is by far the best recipe I have tried from allrecipes! This recipe is DEFFINATELY a keeper! Great for when company is over - it is resturaunt quality. I have made it a few times, and everyone who has tried is LOVES it! I have tried a couple of different sun-dried tomato cream sauce recipes and this is way better than any of the other ones. The only caveat is that you NEED to double the sauce. As written it is a bit bland because the pasta soaks up the sauce and you don't have enough to flavor the chicken and really taste the sauce; but if you double it, it's excellent. I have made this with both dry tomatoes and the ones packed in oil (with the oil drained) - the flavor is the same, it's just easier to cut the tomatoes if they are the ones packed in oil. Also, if you don't have fresh basil, it's also good with 1 tbls of dried basil. Finally, to make it a little healthier when it's not for a special occasion, I substitute half the cream for half-and-half
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Best Ever Sausage with Peppers, Onions, and Beer!

Reviewed: Mar. 31, 2004
I enjoyed this recipe and thought it was a nice spin on the classic combo of sausage/peppers/onions. My only change was that I made it with a mix of small sweet red, green, yellow, and orange peppers instead of just large red and green ones because they were fresher at my grocery store, and I'm glad I did because the mix of colors and flavors from the different peppers was awesome. In the future, I'd deffinately use less hot sauce, because my boyfriend found it almost too spicy to eat.
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Mom's Mozzarella Chicken for Drew

Reviewed: Mar. 30, 2004
I made this and served it over plain cooked ziti. It was easy to make and I thought it was pretty good (it tastes pretty good though it looks pretty messy), but unfortunately my boyfriend thought it was horrible. I won't make it again because he hated it, but if I did, I would cut down both the chicken broth and tomato sauce because the proportion is way off to the chicken and it was much too soupy (especially the chicken broth which takes forever to reduce enough), add garlic, and possibly cut the chicken into chucks for easiuer sauteeing and because it is already messy enough to eat with all sauce and the melted cheese, so it would be easier if it was cut before it got to the plate)
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Spaghetti Olio

Reviewed: Mar. 18, 2004
I made this last night as a side to chicken saltimbocca and both myself and my boyfriend liked it WAY better than the main dish! It's simple, tasty, and takes 2 minutes to do with cooked pasta. For leftovers, I combined it with my other side dish (peas sauteed with garlic, olive oil, shallot, and proscuitto), and it was delicious! On taste alone I would probably give it a 4, but when you factor in simplicity, it's worth a 5.
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