BamaHaole Recipe Reviews (Pg. 1) - Allrecipes.com (18790816)

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Herbed Mushrooms with White Wine

Reviewed: Sep. 23, 2012
OMG...just scarfed up a plate of these! So...I didn't have any chives or "Italian Seasoning". I used oregano, basil, thyme, and parsley and just 'guessed' when shaking the herbs over the pan. I did add a pat of butter at the end when I added salt and pepper. I also ate them while enjoying a glass of the same wine I used to deglaze the shrooms with - Kirkland Chardonnay. Thinking about making a second batch right now...yummy!
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1 user found this review helpful

Watermelon Feta Salad

Reviewed: Dec. 4, 2011
Tastes like summer! You can adjust the amounts of watermelon and arugula to your taste.
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1 user found this review helpful

Thai Steamed Mussels

Reviewed: Sep. 29, 2011
Amazing and very easy! I didn't have an open bottle of white wine and didn't want to open one just for this recipe so I used some rice cooking wine instead - that was the only change I made. The cilantro is the perfect finishing touch!
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2 users found this review helpful

Boilermaker Tailgate Chili

Reviewed: Jan. 25, 2011
This is my new 'go-to' chili recipe! Between the recipe and other reviews, I ended up with a great pot of chili that we completely demolished, even all the leftovers (which just got better)! I took a few notes from other reviews, however. Instead of ground beef, I used a mix of cubed chuck steak and stew meat. I started the entire process in a skillet: I fried the bacon, cooked the veggies (omitted the green bell pepper) in the bacon fat, then used the pan to brown the meat in stages. Between each pan of meat, I used the beer to deglaze the pan (ended up using an entire bottle of beer). Everything went into my slow cooker. I used a mix of beans (black, kidney, and chili beans in spicy sauce) - and all the cans I used were either 'low sodium' or 'no salt'. Like other reviewers, I left out the Tabasco and used brown instead of white sugar. Yummy and perfect spicy for us!
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86 users found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Nov. 8, 2009
Perfect consistency with a nice crust (a little crisp to the crust but not hard). I did add raisins and craisins; I also decreased the amount of oil to 1/2 cup and added 1/2 cup regular applesauce, as suggested by others. We gobbled it up! Thank you thank you for a great recipe!
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3 users found this review helpful

Easy Garlic Ginger Chicken

Reviewed: Jun. 16, 2009
I agree with other reviewers that the amount of lime is way too much. I cut the limes down to two but it was still overpowering (and I like lime flavor). The chicken was much better after we salted it, but we really couldn't taste the ginger or garlic. The recipe really needs some salt added either to the marinade or on to the chicken just before you put it on the grill. I recommend a flavored salt like Tony Chachere's (which also has a little kick). I might also try adding some chile flavor next time. By the way, I don't understand all the reviewers on here who completely changed the recipe but rated and reviewed anyway. My review is for the recipe, as is.
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5 users found this review helpful

Blackened Tuna Steaks with Mango Salsa

Reviewed: Mar. 24, 2009
The salsa really makes this dish wonderful! I am allergic to mangoes so I used pineapple instead and it was great! Hubby loved it too - said 'make this again!' And I will.
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3 users found this review helpful

Pumpkin Black Bean Soup

Reviewed: Jan. 2, 2009
Very good and unique soup. I'm glad I was curious enough to try it, because I really liked it -for flavor, for how easy it was to make, and for all the healthy stuff in it. I didn't have sherry vinegar on hand, so I used cider vinegar instead. If anything, I might add a little less vinegar next time. It wasn't an unpleasant flavor, but it did seem a little too strong. I used butter like the recipe calls for (mmm...butter), but next time I'll try olive oil to make it even healthier.
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4 users found this review helpful

Amish Breakfast Casserole

Reviewed: Dec. 26, 2008
Like other reviewers, I was a bit skeptical about using cottage cheese in a breakfast casserole. Wow - loved it and so did hubby! I made it on Christmas morning. I think I ended up with 10 eggs in mine - I just kept adding until I felt like it looked right (not too wet and not too dry). This, of course, made for a longer bake time - probably just over an hour for it to firm up in the middle. Also - I cook my bacon in the oven on little racks on baking sheets; then I crumbled the strips into the mix. All in all, it was a big hit and will definitely make again. My hubby even said that I started a new tradition with this one. Thanks for a great recipe!
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4 users found this review helpful

West Texas-Style Buffalo Chili

Reviewed: Oct. 19, 2008
Very good recipe. I also used canned beans instead of dry to save time. I'm not sure what chili sauce is and couldn't find it, so I omitted that ingredient. I served it with shredded cheese on top and corn chips. Very yummy. I wonder if the flavor would be any different with another type of ground meat (turkey, beef, venison, pork, etc); I'll probably be trying this recipe with other types of meat to see.
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4 users found this review helpful

Quick and Easy Pizza Crust

Reviewed: Sep. 28, 2008
Great recipe! I only wish I would have divided the dough in half and made two pizzas - the one pizza I made (spread onto my Pampered Chef pizza stone) had a very thick crust. But the crust was very yummy! Next time I'll either halve the recipe or make two pizzas.
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3 users found this review helpful

Cha Cha's White Chicken Chili

Reviewed: Jan. 26, 2008
Great alternative to regular chili! I wish there was a 4.5 star rating. I love this recipe and so does my husband, but I have to tweak it a little to get it right for us. I've made this many times over the last couple years and the first couple of times, it was way too spicy, but we liked it enough to try it again (and again). I use fresh instead of canned jalapenos (one or two, depending on size) and take out the membranes and most of the seeds when I mince it up. I also cut back on the cayenne pepper - using about 1/2 tsp (maybe a little more). And I don't like to stir in the cheese (other reviewers' advice too) in the pot, but let each person put some on top.
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2 users found this review helpful

Banana Pumpkin Bread

Reviewed: Nov. 11, 2007
I love this combination! Banana, pumpkin, and raisins - yum! Great fall treat. Will make this recipe again and again.
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2 users found this review helpful

Spinach and Orzo Salad

Reviewed: Sep. 9, 2007
Love this recipe! Very easy and tasty. Only change I made was to toast the pine nuts before I added them. No leftovers and my sister-in-law asked for the recipe.
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2 users found this review helpful

Firecracker Grilled Alaska Salmon

Reviewed: Nov. 27, 2006
Oh yeah! This recipe delivered very yummy salmon. What a great marinade. I made only two (slight) modifications: I used canola oil (no peanut oil in the house) and reduced the amount of red pepper flakes by 1/4 tsp. Fantastic! Will definitely make again. Thanks for the recipe!
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4 users found this review helpful

Citrus Salsa

Reviewed: Apr. 1, 2006
This was incredible! I used yellow cherry tomatoes instead of roma, otherwise I followed the recipe. We used the salsa on fish tacos and it was perfect! My skeptical husband asked me to make it again. Thanks for a great salsa that goes well with fish!!
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6 users found this review helpful

Shrimp Lemon Pepper Linguini

Reviewed: Nov. 14, 2005
Great recipe! I ended up adjusting a little bit....I doubled the amounts of the liquids and used chicken instead of shrimp (didn't have any). I also added one small sliced onioin and a can of artichoke hearts, quartered. I served it with whole wheat angel hair pasta. Go easy on the salt, if using the artichokes. Smelled like an Italian restaurant while it was cooking and it was delish!
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4 users found this review helpful

Chicken and Dumplings III

Reviewed: Nov. 6, 2005
I give this recipe 5 stars for not only how it tastes, but for how easy it is to make. I did add some frozen peas when I added the soup. I also used others' suggestions and used chicken broth for the poaching liquid. I used the new Pillsbury Perfect Portions buttermilk biscuits (total of six biscuits for this recipe). Great stick-to-your-ribs comfort food!!
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5 users found this review helpful

Curried Honey Mustard Chicken

Reviewed: Feb. 13, 2005
A bit too sweet. After reading the other reviews, I was excited about trying this recipe. I was disappointed. My husband and I both thought it was just OK.
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2 users found this review helpful

Clams Italiano

Reviewed: Jan. 16, 2005
Wonderful! Restaurant-quality dish! The broth is truly amazing - definitely need bread to dip. And it's easy - what could be better?
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6 users found this review helpful

Displaying results 1-20 (of 29) reviews
 
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