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Sausage Stuffed Jalapenos

Reviewed: Aug. 30, 2010
Wonderful appetizer that has just the right kick as modified, thanks to all the reviews. Here is what I did: Used a 50-50 mix of sweet and spicy Italian sausage Used an electric mixer to combine the ingredients Shaped the cream cheese mixture into little "footballs" to facilitate stuffing the peppers Froze the cream cheese "footballs" that we didn't use. You can either set out to thaw or microwave to thaw We noticed no loss of quality due to freezing Used a 1/4 tsp measuring spoon (my smallest)to seed the peppers Microwaved the seeded jalapeno peppers for one minute to soften final product
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2 users found this review helpful

Sharese's Spaghetti Salad

Reviewed: Aug. 25, 2008
We really love this recipe and have made it numerous times. Since I haven't changed anything in the last three batches, I'll share our modifications: 1. We use Rotini instead of spaghetti and specifically Barilla Plus Rotini. Really adds to the protein and fiber and is much easier for us to eat. 2.We also use Light Zesty Italian dressing to eliminate 2/3 of the calories from the salad dressing. 3. We use real crumbled bacon rather than frying it ourselves. I use 1 cup. (When my wife makes the recipe she uses pepperoni...I almost always volunteer to make it) 4. Finally, I use three tomatoes rather than two. We hope you find these modifications useful in your enjoyment of this wonderful pasta salad.
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103 users found this review helpful

Italian Pork Tenderloin

Reviewed: Jun. 7, 2006
This was spectacular - We made the 4 servings for the two of us and didn't stop until it was all gone. Based on the reviews and what I had on hand, I made several changes. First, I used 1/2 tsp each dried sage and parsley in place of fresh. I added 1 clove minced garlic, 1/2 tsp oregano and 1/2 tsp basil, all of which I associate with good Italian recipes. I also added an extra tablespoon sun-dried tomatoes. I substituted fat-free half and half for heavy cream and used 1 cup along with 1 cup chicken broth. I also added 2 tablespoons flour mixed with water to thicken the sauce. The entire mixture was spooned over penne pasta at the table. This can be made from uncooked pork tenderloin as the recipe calls for or from left-over tenderloin grilled using a marinade. If using the left-over, add pork strips at the same time as called for, but remove prior to adding the broth and cream. Keep warm, then add back to the sauce after thickened. This is very easy to make and is a real gourmet treat. Thank you so much Anna and reviewers! Update: Fresh seasonings make ALL the difference. I use FRESH sage, parsley, basil and oregano. We make it so much we started an herb garden almost entirely for this recipe. They are in 12" pots and come in the house during the winter. Fantastic!
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48 users found this review helpful

Cousin David's Slow Cooker Brisket

Reviewed: Mar. 31, 2006
With the diversity of reviews, I almost didn't try this, but it was either a rave or unedible, so I made it. Very glad I did. It is a very tasty dinner that we have enjoyed and will make again and again. Suggestions: 1. Meat Selection - Do NOT use corned beef brisket.. plain beef brisket should be somewhat marbled with fat for super tender results. 2. Chili Sauce - Use 12oz bottles of Heinz Chili Sauce. If you can't find it, mix 1C Catsup, 1Tbs Worchestershire sauce and 1tsp dried mustard per pound of brisket instead of the chili sauce. 3. Sliced Onion - Put on bottom of crock pot. 4. Sliced mushrooms are a great addition. 5. Potatoes and carrots - Very tasty addition but cook at least 4 hours, but OK to put in the crock pot at the start. 6. Gravy - I used 2Tbs flour mixed in 1/4 Cup water added to the gravy after removing the meat and veggies. We planned to do sandwiches the next day, but liked the veggies so well that I added more veggies and made more sauce/gravy without putting meat back in. 7. Extend sauce - I used 2 Cups catsup, 2 packs onion soup mix, 3 Cups water and 3 beef bullion cubes. Thickened with flour/water mixture after cooking additional mixture 4 hours.
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845 users found this review helpful

Lobster Bisque

Reviewed: Nov. 27, 2005
Wonderful recipe! I was looking for a CRAB bisque, but none were shown as 5*. I made the following changes and now have my crab bisque. Used 1 lb. fresh imitation crab instead of the lobster and fat-free half and half instead of the milk. This is a delicious bisque that is easy reasonably priced, and better for you than it tastes. We will have this on a regular basis.
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50 users found this review helpful

Butternut Squash Bisque

Reviewed: Nov. 20, 2005
I've made this recipe close to a dozen times and we think it's fantastic. It's also gotten rave reviews from company. I've tried both peeling the squash and baking it and prefer the peeling method. A little faster with less cleanup. I also use the fat free half and half. I've given the recipe out six times so far! Thanks for sharing.
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7 users found this review helpful

Cajun Crab Soup

Reviewed: Nov. 20, 2005
Simply outstanding! I used fat free 1/2 and 1/2 and shredded imitation crab in the food processor. This will definately be in our regular rotation in addition to a special occasion treat for company.
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14 users found this review helpful

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