WINK7619 Recipe Reviews (Pg. 1) - Allrecipes.com (18771010)

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Southwestern Egg Casserole

Reviewed: Apr. 3, 2011
This is an interesting mix of ingredients. I've made it several times and have switched it up like many have mentioned here. The two key changes I like to make are 1. adding different veggies and meats. I've used scallions, mushrooms, tomatoes, sauteed peppers and onions, asparagus, ham and bacon. And 2. The amount of fat in this recipe is just crazy. I use half the shredded cheese and I've done it with and without the butter. I honestly think it's much better without the butter because the flavors of the other ingredients become more prominent. Use half the cheese and sprinkle some on top if you want a little added color/flair.
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6 users found this review helpful

Red and Green Christmas Jalapeno Jelly

Reviewed: Dec. 19, 2007
This recipe is so easy and wonderful! I've never made jelly before, but have made this jelly four times over the past several days.... and it turns out perfectly every time. The first batch was good, but not enough heat for me. For my subsequent batches I've upped the jalapeno peppers to 3 (for a little heat) and 4 for more heat. I left the seeds and ribs in. All the peppers get a whirl in my mini processor... and no straining is necessary. No turning of the jars is necessary either. It sets up wonderfully.
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2 users found this review helpful

Southwestern Bean Soup

Reviewed: Mar. 25, 2007
This was excellent! I used five slices pre-cooked bacon (microwaved) and a little more garlic than called for. (Sauteed the veggies in two tablespoons butter.) Had to make a second batch to combine with the first as the recipe as written serves four, and it didn't look like enough for 4-5 people. We like leftover soup. Very tasty!
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6 users found this review helpful

Lemon Cake with Lemon Filling and Lemon Butter Frosting

Reviewed: Mar. 17, 2007
I'm sure this recipe is delicious as written, but I used it for inspiration and here's what I did instead. I used a box lemon cake mix to make two 8 inch round cakes. Left one cake in tact and cut the other in half for a three layer cake. The uncut cake on the bottom, with lemon curd (purchased) spread over it. Then topped with the second layer of cake, and put a whipped topping & lemon pudding mixute on it.(3 oz pkg instant lemon pudding - prepared. Let it set up for five minutes, then blend about 1/2 container of whipped topping into it.) Then placed the top cake layer on and frosted everything using the lemon cream cheese frosting from this site. Plenty of frosting to add decorative piping. I had people who were completely stuffed from a large meal coming back for seconds of cake! It was fabulous!
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68 users found this review helpful

BLT Dip

Reviewed: Aug. 5, 2006
I've made this dip, as written, many times and always recieve raves about it. The last time I made it I followed another reviewers suggestion, and added 8 oz. cream cheese, 2 cups of cheddar, some green onions, and baked it at 350 for 20 minutes. Served with corn chip scoops, people go crazy over it!! Excellent! Thank you.
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10 users found this review helpful

Dad's Pan-Fried Green Beans

Reviewed: Jul. 29, 2006
This was just great. Watching the calories and fat, so I used only one T. of sessame oil, and it was still great. Added toasted sessame seeds, and one slice of crumbled (low-fat) bacon to sprinkle on top. I'm making this again today, and I think I'll follow another reviewers suggestion and add red pepper flakes. Thanks!
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Candied Chicken Breasts

Reviewed: Jul. 17, 2006
I read all the reviews and took the suggestions of several, and it turned out great. First, you do NOT need to fry the chicken. I fried half my pieces, and didn't fry the other half. We prefered the non-fried pieces, as they were more moist. Also: Cut the brown sugar down to 1/2 cup (I can't imagine how sweet it would be with another cup.) I used 1/2 C. of pineapple juice from the canned pineapple rings, and 1/4 C. water,which helped add back some of the sweetness from the omitted brown sugar. I cut the split chicken breasts in half (or more), dredged the chicken in egg/milk wash before breadcrumbs. Used Garlic herb bread crumbs instead of the regular crumbs and spices. Poured the sauce over the fried, and unfried pieces, and baked for 30 minutes uncovered, then, added pineapple chunks, and cooked for 15 more minutes uncovered. Very sweet, and yummy. (My favorite Chicken recipe on this site is still the Bourbon Pecan Chicken!) I gave this recipe four stars because it was very, very good, but a little sweet to make it five star for me.
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3 users found this review helpful

Zesty Slow Cooker Chicken Barbecue

Reviewed: Jul. 15, 2006
This was delicious as shredded bbq chicken sandwiches. I tasted it before I shredded it and it was very tender and tasty, but much better to shred and throw back into the crock pot with all the juices. A few modifications: I used 8 chicken breast halves, 16 oz. honey bbq sauce, fat free Italian dressing, added 1/2 C. water, used only two T. brown sugar... and probably didnt really need the brown sugar. I added green pepper and onion after about three hours, and it was ready to shred after two more hours. (Actually could have shredded it sooner, but might as well let it keep cooking on low if you have the time.)I was able to take out about two cups of the juice, to reserve for serving. Really, very, good.
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Asparagus Cashew Rice Pilaf

Reviewed: Apr. 11, 2006
It was really very good, however, the previous reviewers were right about too much butter. I will cut down by a table spoon or two next time. I didn't have jasmine rice, so I just used a box of Uncle Ben's Chicken and Wild Rice.... and threw in the seasoning packet too. It turned out great. I used about 4 oz of pasta, and also sauteed my asparagus in a little olive oil and balsamic vinegar.
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Baked Potato Soup I

Reviewed: Jan. 24, 2004
Previous reviewers have said that this recipe is a little bland... I agree. Here's what I did to make it BURST with flavor!!! I didn't want it too thick, so I cut the butter and flour in half and it is very creamy, but not thick and gooey. Instead of regular potatoes I used the Resers pre-cut, pre-cooked Rosemary & Roasted Garlic Diced Redskin Potatoes (two packages). I added a teaspoon (or so) of diced garlic to the butter. Added a few teaspoons of chives, used 8 green onions instead of four, and added one can of chicken broth. Also used a few dashes of onion powder, but it's not necessary. Also used 16 slices of bacon. Absolutely yummy!!! I think if you skipped all the changes except for the pre-cooked, pre-cut Rosemary Garlic potatoes it would still be fantastic. They just add the extra punch of flavor. Great basic recipe, but it does need a few extra touches. Thanks!
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Potato Casserole

Reviewed: Jan. 20, 2004
A bit bland the first time I made it so I made a few changes. Extra cup of cheese, can of mushrooms, sauteed some green peppers with the onions, and a spoonful of canned jalapeno peppers. Very yummy.
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