SPICEGIRL2 Recipe Reviews (Pg. 1) - Allrecipes.com (18795116)

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Pollo (Chicken) Fricassee from Puerto Rico

Reviewed: Nov. 16, 2008
Excellent dish! I'd describe this dish as extremely flavorful, moist, saucy and actually quite healthy. I served it alongside a salad. Its very filling and tasty even without a carb alongside it. I made only slight changes: 1) To make it healthier, I substituted the chicken legs for skinless, boneless, chicken tenders (I used 3 packets, so I also doubled the potatos). 2) The chicken rub calls for sazon seasoning which I did not have. So, I looked it up online and made my own version of it: 1/2 tsp dried oregano, 1/2 tsp coriander powder, 1 tbl paprika, 1/4 tsp salt, about 1 tbl tabasco sauce, about 2 tbl white wine or rice vinegar. These ingredients are some of the ingredients included in the actual sazon. Other ingredients were already in the Adobo seasoning, so I didn't bother duplicating those. 3) I thought the original recipe needed to be a bit saucier, so I added 2 cups chicken broth. This dish gave me a whole new perspective on puerto rican food and could actually turn into a staple in our household! By the way, I wanted to mention that I think you could easily make-ahead the sauce in the blender to save time. Second time I made it: I roasted the peppers, garlic and onion for about 24 min. using 1/2 the evol called for in the recipe. I did everything else the same. It was amazing!
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123 users found this review helpful

Pasta with Mushroom and Zucchini Sauce

Reviewed: May 23, 2008
I felt the sauce was a very creative base or foundation to which to add, making it quite versatile. If it would have called for more seasonings I would have given it a 4. I chose to add fresh ground pepper, garlic salt, a pinch of paprika and a pinch of dry mustard. It was quite tasty. Next time I would saute the veggies with evoo before putting them in the food processor for more depth.
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17 users found this review helpful

Sugar Coated Pecans

Reviewed: Jul. 20, 2006
Yummy and easy
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7 users found this review helpful

Sausage Stuffed Jalapenos

Reviewed: May 23, 2008
These were the first to go at my get-together. You will love these even if you dont normally like spicy food b/c by scraping off the jalapeno seeds, it removes alot of the heat while leaving great flavor. I also used this recipe for stuffed zucchini.
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6 users found this review helpful

Sour Cream Pound Cake

Reviewed: Feb. 3, 2013
After reading alot of the reviews, I took the following suggestions: 1. I DOUBLED the recipe and used a bundt pan, plus... 2. I added 2 tsp vanilla extract 3. I added 2 tsp lemon juice, freshly squeezed 4. I added 2 pinches of salt 5. I Lowered temp to 350 and baked for exactly 60 min. for doubled batch (check it early though, depending on your oven can be done within 55 min. )
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4 users found this review helpful

Diane's Colcannon

Reviewed: Nov. 17, 2011
Love it! Great substitue for plain old mashed potatoes. Traditional irish dish.
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4 users found this review helpful

Breaded Brussels Sprouts

Reviewed: Nov. 16, 2008
Great side dish for the holidays! I would like to agree with a prior review that the recipe could use less butter. I may also add garlic cloves next time instead of garlic powder to get more flavor. This is why I gave it a 4 instead of a 5. Otherwise, this dish was delicious and I will definitely be making it over the holidays with these changes. Oh and by the way, my husband, who hates brussels sprouts, said these were "pretty good!"
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4 users found this review helpful

Baked Salmon Fillets Dijon

Reviewed: Jul. 20, 2006
This was the best! My husband even loved, loved it and he hates salmon!
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4 users found this review helpful

Garlicky Summer Squash and Fresh Corn

Reviewed: Jul. 22, 2012
This was delicious. The only thing I'd recommend adding is some garlic salt. It was a teensy bit bland. I added it at the end.
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3 users found this review helpful

Czech Roast Pork

Reviewed: Mar. 28, 2012
This is a good basic roast recipe bc the meat was perfectly tender. However, I gave it a 3 b/c of two things: 1) You may not be a huge fan of the caraway seeds. Although it was fairly tasty and different -- its more of a one-time dish, as is. Next time I will replace the caraway seeds with a differenct herb or spice. Even if you like caraway seeds, I would highly recommend using less of them bc/ they were overpowering and the seeds kept getting stuck in my teeth; 2) The recipe did not render sufficient "gravy" . The gravy was delicious and I would have loved more of it! Note: I added potatoes and carrots to the pan after the one hour mark. They were delicious and this turned it into essentially a one-pot meal. Bottom line: I would keep it as a great standard roast recipe which you could personalize by replacing the caraway seeds with your favorite herb.
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3 users found this review helpful

Cranberry Sauce I

Reviewed: Nov. 17, 2011
The oj is not necessaary.
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3 users found this review helpful

Baked Pineapple

Reviewed: Jan. 4, 2006
Both sweet and savory. A good alternative for a traditional holiday sweet potato dish for those without much of a sweet tooth.
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3 users found this review helpful

Celery Stuffing

Reviewed: Jul. 20, 2012
Great traditional, nononsense stuffing
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2 users found this review helpful

Easy Hawaiian Chicken Packets

Reviewed: Jul. 20, 2012
THis was surprisingly good! I made "one big packet" due to time restraints. I used chicken tenders instead of breasts and also added ginger powder. I put all ingredients in a baking dish and covered it with aluminum foil, then baked it in the oven.
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2 users found this review helpful

Caramelized Baked Chicken

Reviewed: Apr. 2, 2012
This was basically a teriyaki chicken. I was expecting a much different flavor, so i was dissapointed. I wish the title or description would have specified this. As for the recipe itself , the flavor was well=infused into the chicken. However, the sauce didnt really carmelize perhaps bc i used skinless tenders instead. I would stick with chicken with skin if you really want that caramelization. Theere was a ton of sauce leftover in the pan so you could make rice and pour it over it. IT WILL END UP TASTING LLIKE A CLASSIC TERIYAKI RICE BOWL. Bottom line: I liked it, but didnt love it. But, if you are looking for a teriyaki recipe this will work great for you.
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2 users found this review helpful

Restaurant Style Beef and Broccoli

Reviewed: Oct. 6, 2014
I don't normally care for broccoli beef, but I did love this version! After tasting the marinade as is, I felt it needed a bit more zing. So, I made two minor changes....I tripled the ginger and garlic (and minced both). There was no need to remove it from pan and leaving the minced ginger in gave it way more flavor. I also substituted canola oil for the vegetable oil to cut down on fat. With these minor additions, it was a five star recipe in my book, but gave it a 4 star as written. TIP: I did two batches, by the second batch I was in a major hurry. So, I steamed the broccoli in the microwave for 2 min first, then tossed it into the wok. It cut down on the cooking time and still worked well.
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1 user found this review helpful

Stuffed Pattypan Squash

Reviewed: Jun. 20, 2014
So tasty! I only made one small change. I added shredded mixed cheese to mixture. I will note that I used a 3 inch wide patty pan and I cooked it for only 5 min in the water, then 20 in the oven. My squash did not turn out mushy at all this way. As far as portions for 1 squash...I used 2 tbsp of onions, 1 slice bacon, 1 tbsp breadcrumbs, abt 1/4 c shredded cheese, about 1 tbsp parmesan and it looked like about 2tbs of the scooped out squash. Oh, I did put in a pinch of minced garlic, pinch of salt & pepper. This was perfect for 1 serving. It was delicious!
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1 user found this review helpful

Beer and Brown Sugar Steak Marinade

Reviewed: Dec. 11, 2013
I felt the beer taste was too prominent, over powered rest of ingredients. When I reduced it in pan, it overcarmelized...and became quite sticky within a couple of minutes....be sure to not put flame on too high and you must drizzle over meat and serve Asap!!!
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1 user found this review helpful

Steak Salad

Reviewed: Dec. 11, 2013
The dressing is tasty. I ended up adding a bit more red wine vinegar and only used 1/4 c olive oil bc it tasted a bit too oily for me. I used petite sirloin steak and seasoned it with salt, pepper and garlic powder -just a pinch of each.
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1 user found this review helpful

Breakfast Enchiladas

Reviewed: Sep. 6, 2013
In order to prevent the tortillas from getting soggy, I "toasted" them on a pan. Then, ran them trhough the enchilada sauce. I used corn tortillas, as well. I did two at a time and sprayed a bit of pam before each. I also made this as more of a casserole, than rolled up tortillas by laying them flat like lasagna. I also added egg, like many other suggested. Gave this a 4 because I ended up making my own enchilada sauce and the diced chilis were not necessary b/c my sauce was packed with lots of flavor. The concenpt was great!!
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1 user found this review helpful

Displaying results 1-20 (of 38) reviews
 
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