WashingtonHuskiesFan Recipe Reviews (Pg. 1) - Allrecipes.com (18827942)

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Orzo with Chicken and Artichokes

Reviewed: May 23, 2012
This had delicious ingredients all together but really didn't have any sauce. By the time the wine reduced there was nothing left. I added more olive oil and wine to try to get a sauce going, but I was left with a pretty dry pasta even with the other ingredients mixed in. I will try some of the reviewer's suggestions next time.
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0 users found this review helpful

Eggplant Parmesan II

Reviewed: Mar. 22, 2010
Excellent. For two people, the quantities worked out great to have one eggplant, one jar sauce, one package fresh mozzarella (about the size of my fist, sorry don't know the weight); two eggs (could probably get away with one); and about 1.5 cups italian bread crumbs. So easy!! I followed other reviews and salted/let sit/rinsed/dried thoroughly the eggplant slices. Next time I will cut them a little thicker than 1/4". Then I dipped them in the egg, then the crumbs, and baked 10 min each side. Then I poured half the jar of sauce in the glass pan, put on one layer of eggplant, cheese, one more layer sauce, eggplant, cheese, and light sprinkling of parm. It was PERFECT. Next time I will add some parsley. I served over whole wheat linguine with broccoli and garlic bread on the slide. Delicioso!
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4 users found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Nov. 13, 2009
I followed the popular review which made the following tweaks: Reduce to 1/2 Cup Veg. Oil; add 1/2 Cup Sweetened Applesauce; Reduce to 2 Cups Sugar; Add Splash of Vanilla; Add 1/4 Tsp Pumpkin Spice; Add 1 Cup Walnuts; Add1/2 Cup Raisins. I soak the raisins in hot water for a few minutes before adding to the mixture. Otherwise follow the recipe to the last detail. Next time I will increase all the spices by a pinch or two, and either add little more apple sauce or a 1/4 cup more sugar. This has become an office and family favorite!! I highly recommend this one.
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5 users found this review helpful

Football Party Dip

Reviewed: Dec. 31, 2008
If you like baked beans you will love this! I made this exactly as the recipe called - celery too - and it was great for a party. I didn't have any leftovers. I personally thought the baked beans made it a little too sweet but everyone else loved it so I will make again.
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22 users found this review helpful

Cranberry Conserve

Reviewed: Nov. 17, 2008
I will definitely make again! A few suggestions: (1) Use half the sugar. 3 cups was plenty. (2) Toast the walnuts in a toaster oven, the oven or pan to bring out the flavor. Next time I may give it a splash of orange liqueur like Grand Marnier, although it was delicious as is.
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15 users found this review helpful

Wildfire Sausage Meatballs

Reviewed: Nov. 7, 2008
These were gone in a flash. I followed the recipe and, like another reviewer suggested, heated up the BBQ sauce. I put it all in one of those foil baking trays with the sauce in a container on the side for dipping, covered in foil and brought to a tailgate party. They were still warm and delicious, and the first things gone! Yum!
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9 users found this review helpful

Dirty Diapers

Reviewed: Sep. 14, 2008
These were good, not great. In all fairness, I followed other's suggestions and added a packet of onion soup mix to the ground beef and it made the beef really onion-y and too salty. I htink next time I will just use regular seeasoning. I also added shredded cheddar to the beef and that did help keep it together. I also used pickle slices and found it helpful to cut the sides off of them to make it easier to fold the sides up. I will definitely make again but keep tweaking it to get the flavor I'm looking for. Very easy to transport and still yummy cold. Thanks for the recipe!
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20 users found this review helpful

Mom's Sausage Roll

Reviewed: Sep. 7, 2008
These were a big hit with the guys for a type of breakfast sandwich at the football game. They travelled really well too which was great. I used refrigerated french bread cans which saved having to thaw and roll out the dough. I added sauteed red bell pepper which added great color and flavor. I used mozzarella, Italian three cheese blend, Italian sausage and a sprinkling of oregano. I didn't use the amount of cheese/eggs suggested and I had more then enough filling. I may turn the oven down and cook for longer next time; the outside was beginning to get dark brown when the inside was still doughy. (Any suggestions anyone??) Delicious - Thanks Jo Ann!
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15 users found this review helpful

Antipasto Squares

Reviewed: Oct. 14, 2007
These were gone in a second! Because some reviews said they were a little too greasy, I used the reduced fat crescent dough and it was perfect. I bought a throw-away 9x13 foil pan for this too, and that worked well for bringing it to the party. I might spray it with pam next time because the dough stuck to it in the corners (or maybe I just needed to let it cool longer?). I did make some changes that I would recommend - I used prosciutto instead of ham and it gave it some great flavor. I also prebaked the bottom dough for 6 min (based on others' suggestions) and patted the roasted red peppers dry between two paper towels (before and after dicing). I increased the temp to 375 and took the foil off after about 20 min and it only took another 20 or 25 min to be done. I sprinkled garlic powder over the bottom dough before I pre baked it, and over the peppers before I added the egg mixture. I only used two eggs, and a third egg just to brush the top layer of dough. I will definitely be making this again although next time I think I will add a layer of some kind of sauce - pesto or sundried tomato. Pepperocinis or black olives would also give it a little extra something. Great recipe!!! It was the hit of the party!!!
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9 users found this review helpful

Jalapeno Poppers of Champions

Reviewed: Sep. 3, 2007
I really shouldn't be reviewing because I changed the recipe so much, but I used real bacon and broiled them in the toaster oven. They were exactly what they sound like - cream cheese filled jalepeno wrapped in bacon. I think I was expecting the flavors to blend some more. I will try flavored cream cheese or use others' suggestions of spicing up the cream cheese with garlic powder or something. I also didn't need to use any toothpicks - the raw bacon sticks together when wrapped around the jalapeno and stayed that way in the oven.
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20 users found this review helpful

Totally Tangy Baked French Fries

Reviewed: May 16, 2007
These were good but I didn't get any "wows" from my guests. I followed the recipe exactly except that I let the potatoes marinate in the sauce overnight. I sprinkled salt when they came out of the oven to bring out the flavor, which was not very strong in my opinion. My guests and I didn't find them very high in spice/flavor so we dipped them in a spicy BBQ sauce which was fine. I will try a different recipe next time.
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2 users found this review helpful

The Perfect Hot Artichoke and Spinach Dip

Reviewed: Dec. 25, 2006
I've made this three times and I think I've finally got it perfected. I used 4 jalapenos chopped coarsely. To cut back on fat, I used 1/2 cup mayo and 1/2 cup light chive/onion cream cheese (instead of 1 full cup mayo.) I used 1/2 bag of fresh spinach leaves. I also used salt, pepper and a sprinkling of crushed red pepper flakes. I then spread it in the baking dish and sprinkled with parmesan that would brown nicely. Spicy, hot and good!
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48 users found this review helpful

Artichoke & Spinach Dip Restaurant Style

Reviewed: Dec. 24, 2006
I made this recipe according to the directions but took others advice and used chopped garlic from a jar instead of roasting it. I used the whole package of cream cheese, and also used 2 cups of mozzarella and almost 1 cup of parmesan. At first I used less parm but it was a little bland and I thought the additional parmesan would add a little salt. I also added atleast a tablespoon of fresh ground pepper. To be honest, it was really good but it needed a little more flavor/kick. I think next time I will play around with reducing the alfredo sauce (it made it a little TOO creamy) and maybe adding a jalapeno or even cayenne. I thought the amount of spinach and artichoke was just right. Thanks for the recipe and all the tips!
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5 users found this review helpful

Cheese Filled Triangles

Reviewed: Sep. 4, 2006
These were really good. I accidentally used puff pastry (woops!) instead of phyllo which I'm sure made a huge difference, but they still were tasty. I even served them cold at a tailgate party and none were left. I used some others' suggestions and threw in a handful of parmesan for some more flavor.
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4 users found this review helpful

Broccoli with Garlic Butter and Cashews

Reviewed: Feb. 15, 2006
Broccoli is an absolute staple for us non-potato/rice eaters. We both fell in love with this recipe as a perfect way to jazz up regular old broccoli! I'd recommend to toast the cashews before - we like them even a little browned. You can also add a little cayenne for more kick or even some ginger to bring out the asian flavors. Thanks for the recipe!
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3 users found this review helpful

Roquefort Pear Salad

Reviewed: Nov. 8, 2005
This was excellent. I made it for a dinner party and it was gone. I'm a big fan of the Harvest Vine salad (on allrecipes too) and this hit that same nice flavor. I used walnuts instead and next time I will just toast them (or maybe just use a bit less sugar). I also used walnut oil insteead of olive oil. It complimented the salad very well. (If you use hazelnuts you might want to consider hazelnut oil). I omitted the avocado and think next time I make it (and there will be a next time!) I might sprinkle some dried cranberries on top for some added color. Besides these small changes, I think the recipe is great and is sure to impress the fam and/or company!
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63 users found this review helpful

Last Minute Mushrooms

Reviewed: Oct. 30, 2005
This is great! I would definitely add a tablespoon of chopped garlic in the melted butter for additional flavor. I also sometimes add a splash of white wine and/or some parsley, which is also a great flavor with sauteed mushrooms.
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54 users found this review helpful

Basil Pesto Sunshine Sandwich

Reviewed: Sep. 23, 2005
Very tasty! A little oily given the roasted red peppers in a jar and the pesto, but you can cut back on that by roasting the red peppers yourself. I also skipped the mayo, and used thin sliced sun dried tomatoes instead of sun dried tomato pesto. (On the other hand, foccacia has a tendency to dry out so don't go over board!) : ) I would definitely recommend trying goat cheese instead of feta. Goat cheese seems to compliment the flavors here better. I like feta better with some regular tomato, red onion and cucumber, for a healthier, veggie alternative (untoasted if incl. cucumber). All in all, great sandwich! I made a big one sliced into appetizer-size pieces for a tailgate and they were gone in a snap!
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16 users found this review helpful

Cajun Style Meatloaf

Reviewed: Aug. 12, 2005
I am relatively new to cooking so I was taking a big step with this, but it was a hit and turned out great! We served it with a simple green salad with tomatoes and balsamic dressing -- anything heavier (potatoes, bread, even brocolli) might have been too much. For the other novice cooks attempting this -- the hot pepper sauce I used was Cholula, but you can use tobasco too. We chopped the vegies into small chunks -- not so fine that you'd use a food processor, but not too chunky either. This way the flavors blend together and you won't bite into a big piece of pepper or something. When we pulled it out of the oven the grease had pooled to the sides which you can just pour off. We let it stand for about 15 min before serving. Perfect time to make a salad and set the table! We will definitely make again and are looking forward to the cold meatloaf for lunch today!
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32 users found this review helpful

Quick Chicken And Wine

Reviewed: Apr. 26, 2005
Absolutely delicious! We accidentally didn't follow the recipe the first time but it turned out so well that we prefer it that way. We cook the chicken a bit first, cut it into bite size strips, and just stir them around in a bowl with the egg and cheese. Pour it into the pan, sprinkle a little more cheese over it, and let it cook. We wait until the chicken is cooked to add the wine. Most of the coating falls off during the cooking, and if not then, it does when you add the wine. But it's not a problem - when you serve the chicken up, just pour that wine sauce/coating over it and it is amazing! It smells wonderful too!
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6 users found this review helpful

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