CRAZY4SUSHI Recipe Reviews (Pg. 12) - Allrecipes.com (18853295)

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Chicken Cordon Bleu Casserole

Reviewed: Apr. 18, 2010
I totally cheated on this one. I used 20 breaded chicken tenders and cooked them ahead. While they were cooking I chopped up the ham and cheese. Making sure to cut everything about the same size. I also try and make sure that all the pieces are evenly dispersed cause I don't like big huge chunks of cheese all clumped together. I used a 9 x 13 pan since the size wasn't mentioned. I used half fat-free sour cream and half milk, like others have suggested. I did not have the problem of this being too runny, infact it could have helped to be runny since I served this over bow tie pasta. Would have made for more sauce that way. This barely fed 5 people. No way 8 people would be happy with the portion size. Make sure to use low sodium chicken soup. Super easy to do and throw together, especially with the breaded chicken tenders.
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1 user found this review helpful

Steak Chili

Reviewed: Apr. 16, 2010
I used this recipe because it had the steak. Not a beef eater myself but it was liked by the family and a nice change for them. I only used one 29 oz can of tomatoes, because it seemed to soupy after just adding that one. Infact, I added 2 cans more of beans, hoping to soak up some of the extra liquid. This chili was pretty mild and I had to adjust the seasoning quite a bit. I added a can of tomato paste to give it more tomato punch. I also added a 7 oz. can of chopped green chili since I didn't have a fresh one. As with any chili, I simmered for several hours on a low heat to really let the flavors develop. I think this helps a lot.
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6 users found this review helpful

Easy Soda Cracker Bars

Reviewed: Apr. 14, 2010
Definitely agree with the review from Teresa. These work much better with 2 cups of cracker crumbs. The crust came out too soggy and greasy with only one cup. I like the use of saltines since I think regular 7 layer bars are too sweet. But the Hello Dollies II, that use vanilla wafers are better.
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2 users found this review helpful

Cheesy Polenta Casserole

Reviewed: Apr. 10, 2010
I'm so bummed! I did not pay attention to my jarred sauce and added 26 ounces instead of 14. It was way too soupy. Will have to try again. I swapped yellow onion instead of green onion and red pepper instead of green pepper. I know that I would prefer provolone over mozzarella. I used mozzarella because that is all I had. I think I would also do 1/2 fontina and 1/2 provolone. Super easy to do.
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3 users found this review helpful

Hello Dollies II

Reviewed: Apr. 10, 2010
I like these because they use the vanilla wafer instead of the typical graham crackers. Gives it a more sophisticated taste. I poured the SCM over the cookie layer, because I wasn't paying attention to the recipe. I also substituted rice krispies for the coconut because one of my kids can't stand coconut. Definitely use the full 2 cups of crumbs. I ran out and only had about 1 1/2 cups. 25 minutes was just right. 30 would have burned them. Despite the greasing of the pan, these are a nightmare to get out of the pan. The colder they are the easier.
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0 users found this review helpful

Quinoa Tabbouleh

Reviewed: Apr. 9, 2010
I cooked the quinoa in chicken broth for added flavor and I added two cloves of roasted garlic. I was trying to get rid of some cilantro so I used it instead of the parsely and it was a nice change. The flavors are good in this recipe but I did miss the chewiness that a traditional bulgur wheat gives to tabbouleh. I didn't bother with the carrots or green onions. I added feta to the leftovers and it was really good that way.
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1 user found this review helpful

Ham and Swiss Casserole

Reviewed: Apr. 5, 2010
I used cheddar and fresh mushrooms. Added garlic too. Pretty tasteless and dry. I did not like the whole scrambled egg/sauce. Kind of just tasted like ham and eggs.
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2 users found this review helpful

Creamy Au Gratin Potatoes

Reviewed: Apr. 4, 2010
I chopped the onions and browned them in the butter. I also added some garlic. I wish this recipe stated the potatoes in pounds since potatoe size vary so much. So, I went with bigger ones. Definitely take the foil off the last half hour of cooking. Mine looked really soupy. Good flavor, but my sauce looked lumpy and unappetizing. Not at all creamy. So browning the top helped make it look better. I made three times the recipe in an 11 x 15 and came home with no leftovers. So I guess they liked it.
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0 users found this review helpful

Tofu Hummus

Reviewed: Apr. 3, 2010
Tofu does give this hummus extra body and creaminess. I don't bother to tell people about the tofu and they never know. This recipe is extremely bland as is and everyone is right, there is way too much lemon. I used 2 cloves garlic, 2 tablespoons each of lemon juice, olive oil and tahini. I also added 1/4 teaspoon cumin, 1/2 teaspoon salt and a pinch of cayenne. Right before serving, I stir in a healthy amount of chopped cilantro. As is the recipe is about 2 stars, with changes, it bumps it up to a four.
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16 users found this review helpful

Asparagus with Parmesan Crust

Reviewed: Mar. 26, 2010
I would suggest more cheese and no balsamic vinegar. As soon as I put the balsamic vinegar the cheese got soggy and slipped off the asparagus. I liked how the shaved parm just kind of melted and wrapped around the asparagus as it was cooking.
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2 users found this review helpful

Turkey Sausage Breakfast

Reviewed: Mar. 23, 2010
This was pretty bland and boring. Mine came out pretty dry. I would recommend more egg. Needs onion, garlic and spices. Easy to do, but needs work. I used fresh shredded potatoes instead of frozen.
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0 users found this review helpful

123 Green Tea Ice Cream

Reviewed: Mar. 20, 2010
Not sure about the whole pounding technique with this. It is just as easy to let the ice cream soften a little on the counter. The strength of matcha really varies form source to source. And it loses quite a bit of flavor with age. Start a with a little and then add more. Use the purest ice cream for this. If you refreeze the ice cream that has additives, you will be disappointed in the final product. It gets foamy and flat especially from all the stirring. This is a great trick for instant green tea ice cream. I usually just want a little bit and it perfect.
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23 users found this review helpful

Chocolate Delight

Reviewed: Mar. 20, 2010
A little too sweet for me. Kids love this quick and easy pie. Make sure to followthe directions for "pie filling" on the pudding box. It comes out firmer and holds up much better than the "pudding" directions. We like slivered almonds and sprinkled on the top instead of the bottom.
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1 user found this review helpful

Risotto with Chicken and Asparagus

Reviewed: Mar. 20, 2010
Being the first day of Spring I was excited to make something with asparagus. I used Champagne instead of white wine. I used left-over chicken. I am not a fan of mushy asparagus so I cooked it seperately and then stirred it in with the chicken. The amount of liquid and timing on this was spot on for me. This was good for me but I guess the rest of the family is not a fan of risotto. They didn't get the whole creaminess thing. More for me. :)
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1 user found this review helpful

Irresistible Irish Soda Bread

Reviewed: Mar. 17, 2010
Good flavor but it is not like the Irish Soda Bread I am used to. I prefer it more like a scone and a rustic free form loaf. And it usually has raisins in it. This one kind of reminded me more of a beer bread. I bet it is good toasted.
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1 user found this review helpful

Key Lime Pie VII

Reviewed: Mar. 17, 2010
Much better than the pies that do not have the sour cream, but still way too sweet. I never did get any bubbles while it was cooking, I ended up cooking for 10 minutes.
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Healthier Graham Cracker Crust

Reviewed: Mar. 17, 2010
Have to agree with the post before me. Nice idea, but not a keeper for me. It was really difficult to put this in a pie pan due to the stickiness. And I did not get full coverage in my pie pan. Sitting overnight with the pie filling in it, made for a soggy, mushy mess.
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2 users found this review helpful

Corned Beef and Cabbage

Reviewed: Mar. 17, 2010
I usually use the slow cooker for my corned beef recipe. I have never added the sugar and vinegar so I thought I would try it. My corned beef had really good flavor, but not sure if it was due to the sugar and vinegar. I usually have to cook meat the full time but I pull the vegetables out early because they get too mushy for me. I usually don't add the cabbage until the last couple of hours.
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0 users found this review helpful

Fabulous Fried Cabbage

Reviewed: Mar. 17, 2010
I cooked this because I ran out of room in my slow cooker for the cabbage in my corned beef and cabbage. So I thought I would try this. This is not really a fried cabbage. More like a sauteed cabbage. I used the broth from the slow cooker. I think there is way too much broth. Maybe somewhere around a 1/2 cup would allow it enough to steam but not be so soupy as mine was. And 45 minutes is way too long. I lifted the lid at 10 minutes and it was already pretty soft, but still had too much fluid. So I bumped up the heat to quickly reduce the broth. Which I liked, because it allowed the cabbage to start to brown a little bit. This has good flavor and I do like it better than if it were in the crock pot. I am just thinking the liquid and timing is off.
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3 users found this review helpful

Three-Cheese Spaghetti Bake

Reviewed: Mar. 3, 2010
I had a huge amount of left over spaghetti noodles that I had tossed with fresh garlic and olive oil. So, I did not bother to add the oil. I like that the egg really helps bind everything together. I used asiago cheese, Parmesan and mozzarella. I also topped with about 12 huge cooked turkey meatballs and then poured the sauce over. That way each portion got a meatball on top. I actually like that it does not have a lot of sauce, but I do recommend covering the whole top with the sauce to help keep the noodles underneath from drying out.
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Displaying results 221-240 (of 663) reviews
 
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