dancingleigh Recipe Reviews (Pg. 1) - Allrecipes.com (188154696)

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Chocolate Zucchini Bread I

Reviewed: Jul. 31, 2015
I made this twice in the past 2 weeks. Once as bread and once in a bundt cake pan. I didn't have the squares of chocolate so I used 6 Tbsp. of cocoa and a little extra oil. I used 2-3 teaspoons of cinnamon and a tsp. of baking powder. I used mint chocolate chips and an extra 1/2 cup of flour and added and extra cup of zucchini at the end to prevent the chips from sinking. It worked out well. I also coated the pans with sugar as well. This is decadent. Everyone loves it.
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Creamy Corn and Zucchini

Reviewed: Jul. 6, 2015
The first time I made this, I followed the recipe with the exception of the bacon and was not impressed. However, I decided to make this again and used Ranch Dressing instead of the Italian. I didn't even notice that I skipped the sour cream and cilantro. I used Jalapeno cream cheese for a little kick and it was delicious. Next time I will remember the cilantro. So quick and easy.
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Dila's Chicken-Stuffed Peppers

Reviewed: Jun. 21, 2015
Good basic recipe to start with. Five stars with my revisions. I combined the chicken with a can of corn, a can of diced greed chilies, finely diced onion, a can of sliced olives, shredded sharp cheddar cheese, the bunch of cilantro, some lemon pepper, cayenne and stuffed them into red bell peppers. No mayo. I baked them at 375 for 30 minutes covered. I removed them and topped them with some shredded pepper jack cheese and returned them to the oven to melt the cheese. Delicious. Next time I will add a can of Rotel tomatoes and a little more cheddar. UPDATE: I made these again tonight with left-over turkey. This time I added the Rotel tomatoes, 3 cloves of garlic and also 2 cups of cottage cheese as well as 2 cups of cheddar this time. After baking, I topped them with sour cream and diced avocado. Wonderful.
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Magic Mango Bread

Reviewed: Jun. 7, 2015
This bread is wonderful. I followed the recipe as written with 2 exceptions. I used coconut oil in place of vegetable oil and after greasing my pans I sprinkled them with cinnamon sugar. I only tasted bits of the bread myself since I have to follow a gluten-free diet, but I got rave reviews from all who tasted it.
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Paleo Maryland Crab Cakes

Reviewed: May 28, 2015
The flavors of this recipe were great. I think I must have had more than a pound of crab because they would not form into cakes at all. No problem. I decided to add a little more onion and red bell pepper. I also added cilantro since I had no parsley. I put it all in a casserole dish and put cheddar cheese on top and baked it at 350 for 40 minutes. Delicious. A couple of days later I used some of the left-overs in an omelette. Very tasty. I will try the cakes in the future with the right amount of crab.
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Chef John's Raw Kale Salad

Reviewed: May 28, 2015
I absolutely LOVE this salad. I did not have a persimmon so I used dried pineapple. I also used pumpkin seeds for the nuts. I make this early in the day and let it marinate. I really love it with the pineapple. Delicious. I have made this twice now and got rave reviews each time.
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Layered Chicken and Black Bean Enchilada Casserole

Reviewed: May 13, 2015
I made this for the second time tonight. I was not that crazy about it the first time. The changes I made were as follows: I added corn, Rotel tomatoes, one chopped onion and 7 ounces of diced green chilies. Instead of sour cream, I decided to use cottage cheese (approximately a cup and a half). It turned out much better this time. I thought it needed more spice so we generously added chunky salsa and topped it with plain yogurt. Next time, I will add some chili peppers or maybe some cayenne. Very high in protein and delicious.
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Chef John's Salmon Mango Bango

Reviewed: Apr. 25, 2015
Excellent. I did not have the red bell pepper and ancho chili pepper jam, so I use the jalapeno jelly that we had on hand. I also added a little diced red onion. I loved the mango. What a great taste. Delicious.
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Green Chile Spinach Quiche

Reviewed: Dec. 4, 2014
This recipe is wonderful just like it is. I did add some chopped onion, fresh spinach, garlic salt, lemon pepper, and some chopped red bell pepper for color. I also used this basic recipe for Crab Quiche. I followed this basic recipe only without the spinach and reducing the green chilies and adding the crab. I also added some green and red diced bell peppers, chopped onion, garlic salt, lemon pepper, and a little cayenne. I always make my quiche crustless by adding 1/4 cup of gluten-free flour. Oh, my gosh. This recipe is out-of-this-world delicious both ways. UPDATE: We love this recipe in our household. I made this again last night, but did not have any bell peppers, so I decided to add a can of drained Rotel tomatoes. It, too, was delicious.
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How to Make Turkey Manicotti

Reviewed: Nov. 29, 2014
I can't wait to cook these. I have not had manicotti in quite a few years since I have to follow a gluten-free diet. It never occurred to me that you could make gluten-free crepes in place of the pasta. I looking forward to making these real soon. Thank you, Chef John.
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Sweet, Sticky and Spicy Chicken

Reviewed: Jul. 29, 2014
This was delicious. I placed the chicken in a bag of cornstarch and shook it to coat the chicken. I added sliced celery, red bell pepper chunks and pieces of onion to the sauce as it cooked. It was served over brown rice. It turned out perfect. What a great way to stretch your food dollar and increase the nutrition as well. With the addition of the vegetables, it made a very pretty presentation.
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Mexican Stuffed Peppers

Reviewed: Jul. 28, 2014
I made this for dinner tonight and it was excellent. I used red bell peppers and cooked the meat along with the onions and garlic. I put tomato sauce on the bottom of my baking pan so instead of water I mixed a little bit of tomato sauce in with the meat and taco sauce. Since I used hot Pace Picante chunky salsa, I only needed 1 cup. I was able to cook and mixed everything in one pan which made clean up a snap. I also added a can of corn, then baked them at 375 degrees for 45 minutes so that the peppers would be soft. Absolutely delicious.
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Chicken Parmesan Bundles

Reviewed: Jun. 28, 2013
This was delicious. I used a jar of pimento cheese spread instead of the cream cheese. I sauteed some onion, garlic and kale ( I didn't have any spinach) and added that to the cheese mix. I used fresh parmesan cheese. To the cheese mix, I also added fresh basil. I used Glutino's gluten-free crackers and added Italian seasoning to the crumbs. I used additional garlic salt and lemon pepper to the chicken breasts once filled and tied them up with unwaxed dental floss. I did not add any pasta sauce since the cheese mixture was so flavorful. I only added the remaining mozzarella. It was out of this world!
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Tortilla Zucchini Casserole

Reviewed: Jun. 15, 2013
This recipe was delicious. I used diced zucchini and yellow squash combined. To the onion and green pepper I also added red pepper for a little more color. I added fresh garlic to the vegetable saute in place of the garlic powder and also used garlic salt. I could not see the point of sauteing the zucchini because vegetables are supposed to be cooked until they are crisp tender, not mushy. I used 1 4 oz. can of green chiles and 1 4 oz. can of green salsa since that's what I had on hand. I also did not add flour to the (low-fat) sour cream because I didn't feel it needed it. I used a little fahita seasoning to the mix as well as some chopped cilantro. I doubled the amount of tortillas and I added shredded chicken to make it a complete meal. Each serving was topped off with some diced avocado. It turned out perfect with the exception that it was not spicy for our taste so next time I will add a diced Jalapeno or Anaheim pepper to the vegetable saute. Corn would also make a nice addition. Thanks Brandi for another delicious way to use up our summer squash.
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