SLCPaladin Recipe Reviews (Pg. 1) - Allrecipes.com (188141160)

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Pollo Fajitas

Reviewed: Feb. 25, 2015
I've made this several times and for the life of me I just can't get it to turn out quite the way I hoped it would. Whenever I cook the chicken, the marinade escapes from the chicken and makes the fry pan too wet. The result is that the chicken doesn't cook well because it is drenched in liquid (perhaps the fault is in my cooking technique). I had to cook the vegetables separately. I'll give this another shot, but it seems like there might be a better recipe out there.
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Spicy Pretzels

Reviewed: Feb. 25, 2015
These are great! I took the suggestion made by others and reduced the oil to 1/2 cup. I shook the pretzels several times over the course of the first hour or so and then left them in the marinating zip lock bag for the night. When I poured them out they were delicious. I didn't see any need to bake them. They were plenty hot- I think the spiciness of these will depend a lot on the freshness of the cayenne pepper you use and also whether you bake them or not. Baking them will take out some of the heat. Personally, I don't see the need to bake them.
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Papa's Vinegar Chicken

Reviewed: Dec. 19, 2014
This is an awesome recipe. I will definitely have to make this again. I didn't have the full 5 cups of apple cider vinegar and so I only used 2 cups but kept the same amount of Worcestershire sauce at 2 tbps. I also reduced the salt to 1/8 of a cup as other reviewers suggested. I used butter instead of margarine and used boneless chicken breasts. The flavor of these chicken breasts was so delicious. Unfortunately, when I took my chicken breasts off of the grill (I grilled on a stove top pan), the breasts weren't fully cooked through. I ended up halving the breasts and putting them pack in the pan for another 5-6 minutes. This made them a bit less moist, but the flavor was definitely still there. I've learned my lesson and next time I'll halve the breasts before cooking or else pound the breasts to make them thinner. My mistakes aside, the recipe is a keeper!
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Judy's Strawberry Pretzel Salad

Reviewed: Dec. 15, 2014
I'm only giving this recipe 4 stars because the recipe, as stated, is way too much like a dessert and not really a side dish at all. In addition, it's super unhealthy and loaded with sugar. However, I have made this 4 times now tweaking it each time and I think I've finally figured out how to make a HEALTHY version! Here's what I do: 1) I cut the sugar down by 1/2 in the crust - you won't even notice it's gone 2) I use 1/3 fat cream cheese (often called Neufchatel)- don't use fat free, that stuff is gross! 3) instead of whipped topping, I use 8 oz. Chobani or Fage plain Greek yogurt - no sugar and adds protein while still keeping it thick and creamy 4) I use 1/2 the sugar in the cream cheese mixture as well - it's plenty sweet but more creamy 5) Lastly, I buy Knox gelatin and mix 3/4 package raspberry Jello with a single 1 oz Knox gelatin- this effectively "cuts" the sugar while still keeping the nice gelatin consistency. The end result is still amazingly delicious and WAY more healthy!
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White Bean Chicken Chili

Reviewed: Dec. 10, 2014
This recipe is to die for! I've made this dish twice and both times it's been a hit. I usually get a package of frozen corn steamers and use that instead of fresh corn as I make this in the winter and fresh corn isn't really available. Also, I up the amount of chicken so the chili is a bit higher in protein. One hint: tomatillos are sometimes found in the Mexican/Latino section of the grocery store. I've used the brand "La Costena" and "Embasa" and both brands have worked well in this dish. If you can't find whole tomatillos, then search for salsa verde. However, I would make sure that the ingredients in the salsa verde is mostly tomatillos (some brands add a lot of other stuff to their salsa verde). Lastly, we think Tostitos Hint of Lime chips pairs well with this dish along with sour cream, cheddar cheese, cilantro, avocado, and fresh lime juice. Enjoy!
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Peanut Butter-Pretzel Bonbons

Reviewed: Dec. 9, 2014
Wow, I did not like these. I so wanted to like them, but there was just something off with the combination of the peanut butter and cream cheese. Interestingly enough, they actually look like they would be good, I was so disappointed in how they tasted. I followed the recipe exactly as written, but the combination of these ingredients just didn't end up in a good final product. I agree with almost every point made by Holiday Baker in her review, the filling wasn't right. The pb and cream cheese dominated and not in a good way. It didn't taste at all like a bonbon, just like pb with cream cheese. Sometimes when companies promote a recipe designed to sell their product, the recipe just isn't that great. This is one of these instances. Time to take this one back to the lab!
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Southwest Chicken Salad I

Reviewed: Nov. 12, 2014
This wasn't exactly the southwest salad flavor I was expecting, but I loved it nonetheless. The dressing is really good and I like that it has olive oil in it, but I'm more used to a creamy dressing, similar to the barbecue sauce/ranch mix mentioned by another reviewer. Like others, I added avocado, sweet corn, and substituted cheddar cheese for the Parmesan (cheddar seems more "southwestern" than Parmesan cheese to me). The only thing I might do differently next time is add diced jalapenos to the dressing to add a little kick. This time, however, I splashed a bit of Tabasco on top of the salad for a little heat and it was perfect.
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Baked French Fries I

Reviewed: Nov. 8, 2014
These are amazing! I might never purchase french fries again. I agree with the reviewer about the time and temperature. I would bake these at 400 degrees F for 30-35 minutes instead of the full 45 minutes at 450 degrees. I made these again and added 1/2 teaspoon of cayenne pepper to make Cajun-style fries and they were delicious!
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Pumpkin Popovers

Reviewed: Nov. 6, 2014
I had some extra pumpkin puree in the refrigerator from another recipe and needed to put it to use. I decided to try this recipe and it turned out great. I followed the revised instructions by Sam to cook at 450 degrees F for 20, but then I only cooked at about 10 minutes at 350 F after that because they seemed to be about done. I didn't have custard tins or large muffin tins, so my popovers are a bit on the small side, but they have that great eggy taste mixed with pumpkin. I didn't have pumpkin pie spice so I used two dashes cinnamon, 1 dash nutmeg, 1 dash cloves, and 1 dash ginger. These ended up being the perfect on-the-go breakfast. Thanks Sam!
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Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Nov. 3, 2014
This recipe turned out great. I don't think the 1/4 cup of balsamic is too much at all. I felt like it gave a great flavor. I pounded the chicken breasts and diced up 2 of the 6 garlic cloves and pretty much followed the directions as listed. After the 10 minutes of simmering, I pulled the chicken breasts out and thickened the mixture with a couple of tablespoons of cornstarch (make sure to dissolve the cornstarch in cold water if you do this). The result: a delicious balsamic reduction sauce with mushrooms that complimented the chicken breasts perfect. I've made this twice and served over rice both times and it was delicious.
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Veggie Chicken Rice Casserole

Reviewed: Oct. 24, 2014
For the veggies, I used a frozen veggie mix of diced carrots, green beans, and corn and added some fresh summer squash that I sauteed. I stuck with the cream of chicken soup and used frozen chicken breasts that I had baked a day earlier at 350 degrees for 40 minutes. I salted, peppered, and cubed the chicken. I also followed the recommendations of some posters to spice up the casserole: I added some fresh ground black pepper, garlic powder, ground thyme, and a splash of Worcestershire sauce. I think I would omit the Worcestershire sauce if I were to make it again as it seemed to overpower things a bit. I did not use crushed buttered crackers as I wanted to keep the dish somewhat healthy. Instead, I topped with sliced cheddar cheese when there was about 5 minutes remaining on the cook time. I should note that I did not add the water because the casserole consistency seemed fine without it. I think it would have been too runny with the water. Even with all the modifications, I don't know if I would make this again. It was a bit too much effort for something that was just so-so in my opinion. That said, maybe it would have been better I stuck with the original recipe and topped with crackers, but we just won't buy crackers in our house!
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Chocolate Mice

Reviewed: Oct. 19, 2014
I made these as treats for a Sunday family dinner and they were a hit. They look adorable and are very simple to make. I used crushed up chocolate Teddy Grahams (instead of crushed up chocolate cookies) along with Hershey's dark chocolate squares and I thought that combo worked really well. The chocolate mixture tasted very similar to a chocolate truffle.
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Bloody Fingers

Reviewed: Oct. 18, 2014
What an awesome recipe! This is so easy to make and it's a great variation on the peanut butter candy (honey, powdered milk, and peanut butter) that my mom made us when I was a kid. Not only do these look great, the pretzel in the middle of the peanut butter mixture adds a great crunch. I used 1/2 sugar Smuckers strawberry jam for the blood and thought that the color was perfect. Thanks for the recipe! Note: I find that these are served best right out of the freezer or refrigerator. When I make them, I refrigerate so them right away so they keep their shape until serving time. They make a perfect Halloween treat or a great snack after a workout!
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Janet's Rich Banana Bread

Reviewed: Oct. 16, 2014
This recipe is fantastic! My first time ever making banana bread and this turned out to be delicious. I made one slight change to the recipe: I used less than 1/2 of the required sugar (so I used slightly less than 1/2 a cup). We're always trying to cut down on added sugar where we can! I also added one banana to the recipe, so 3 bananas in total. I must say, the reduction in sugar was not noticed or missed by anyone in our household. The bread turned out very moist with a rich banana flavor but not overly sugary- just the way we like it!
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Eggplant Supper Soup

Reviewed: Oct. 15, 2014
I liked this recipe. It is an interesting way to get lots of veggies. I had a bunch of eggplant from a farmer's market and didn't know what to do, so I made this. I ended up doubling the recipe because I had so much eggplant. That was a mistake because it was too difficult to cook it all together since I didn't have a large enough pot. So I put half in a crock pot after the beef was cooked and the other half I left on the stove top. In the end it turned out alright. I doubled the amount of macaroni called for by the recipe (so I quadrupled it since I doubled the recipe). I used the little Ditali macaroni noodles because they are small and I think they work well for soups. I spice up my bowl by adding some Louisiana Crystal hot sauce or Tabasco. The one downside to this recipe is that eggplant is a little bit difficult for my stomach in large quantities, but that's probably because I don't have it as often as I should!
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Eggplant Croquettes

Reviewed: Oct. 15, 2014
This recipe is so amazing! I followed the recipe almost exactly as is except I used some fresh Italian parsley that I diced up. I halved the recipe since I only had one eggplant and it turned out so delicious. I made my own bread crumbs by putting a couple of pieces of bread in the oven at 250 degrees Fahrenheit for about 30 minutes then crushed them in a plastic bag (I added Italian seasoning to the bread crumbs to make them "Italian"). The only challenge I had with these were keeping them to stay together during the initial frying process. You have to be very careful or they will split. Also, keep the oil temperature on medium low- that is what worked for me. Otherwise they just get too crispy too quickly! I also like frying in a small pot that has sides high enough so that oil doesn't crackle and spit and jump out of the pot.
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Mama Bear's Porridge

Reviewed: Oct. 8, 2014
Wonderful recipe! This will be one of my go-to recipes. I halved the recipe since I was cooking just for myself. When cutting the recipe in half, it called for 1 1/2 egg but I used 2 and it still turned out okay but a little too thick I think. Next time I will add some more water to dilute or simmer for only 5 minutes instead of 10. Like other posters, I added the egg with a few minutes left during simmering part, just because I am paranoid about making sure it all cooked. The porridge was delicious. It's quite thick and I like how filling it tastes. The only reason I gave it 4 stars was because I felt it was a tad too thick and because the powdered milk did come through a bit more than I expected (not in a bad way though, just it was just somewhat unexpected).
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Homemade Pancake Mix

Reviewed: Oct. 2, 2014
This pancake mix is seriously amazing! I made these last night while trying to get rid of some extra powdered milk. I made the recipe almost exactly as stated, except for I used less white sugar (I try to reduce sugar wherever possible). Even with the reduced sugar these were so delicious. I think it would be pretty difficult to mess this recipe up. I think I'll experiment next time with some of the ideas given by other posters such as adding melted peanut butter to the batter, fruit, nuts, cinnamon, vanilla, etc. I might also add some cottage cheese to the batter to increase the protein content and if I do I'll tell how it turned out. I used to do this while making "protein pancakes". Another option to increase the protein content is some plain whey powder. It makes a perfectly balanced pancake with protein:carbs ratio. The recipe as stated though is amazing. I didn't add any extra water, but I suppose you could add just a tad if the pancakes are too thick. But for us the first time, they turned out fluffy and filling. We topped them off with peanut butter and jam! Delish!
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Corn on the Grill

Reviewed: Sep. 25, 2014
First off, I didn't grill my corn but rather cooked it in the oven at 450 degrees Fahrenheit wrapped in tinfoil. I cooked for about 20 minutes and cut the recipe into 1/3 since I was only cooking 2 ears of corn. I used lemon juice instead of lime since we didn't have lime, but did have a lemon. I thought it was fantastic, but I think next time I will omit the sugar. I thought the sugar took too much away from the cumin, citrus, and buttery hot sauce flavor. Also, I almost never eat my corn off the cob because it just gets stuck in my teeth. I saved some of the butter mixture and after cutting off corn kernels from top to bottom with a knife, I mixed the remaining hot buttery spread into the corn kernels. It's not quite the same as grilled corn, but the flavor is wonderful nonetheless!
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Basil Burgers

Reviewed: Apr. 6, 2014
I had tons of extra dried basil that I needed to use, so I looked specifically for a basil recipe and found this one. This was a delicious recipe. I made it exactly as the recipe called and used the full amount of basil. I found the amount of basil to be perfect and wouldn't reduce it a bit. The basil, garlic, and Worcestershire sauce combine to make a great flavor. I'm not a burger expert, but this tasted like a gourmet burger to me!
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