CRAZY4SUSHI Recipe Reviews (Pg. 3) - Allrecipes.com (18853295)

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Easy Lemon Bars for Junior Chefs

Reviewed: Apr. 13, 2012
my lemon pie filling was totally tasteless, so I added some lemon extract and lemon peel. I have seen this recipe before but it called for 1/2 the amount of lemon pie filling. So that is what I used.
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2 users found this review helpful

Caramelized Baked Chicken

Reviewed: Mar. 27, 2012
Threw some boneless, skinlesss chicken thighs in the bottom of the crock pot. Poured the sauce over and cooked for three hours on low. ( I added some onion flakes and a pinch of pepper flakes for some heat) Pulled the chicken out. Added a slurry of 4 teaspoons cornstarch and 6 tablespoons of water and bumped the heat to high until the sauce got thick. Served over rice. So good. So easy. Everyone liked it. I have also tried it per Meredith on the reviews and it wasn't as good.
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5 users found this review helpful

Colleen's Slow Cooker Jambalaya

Reviewed: Mar. 24, 2012
I increased the chicken broth to one whole can and the creole seasoning (Tony's)to 2 tablespoons. I started cooking this on low. After 3 hours the veggies were still crunchy so I was worried I would run out time so I increased it to high another 3 hours. Then, I added 1 3/4 cup of long grain brown rice. It took another 45 minutes for the rice to cook and when it was done I stirred in UNCOOKED shrimp. It only took a few minutes for the heat of the jambalya to cook up the shrimp. With 5 of us, I was expecting left-overs. There weren't any. :(
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3 users found this review helpful

Black Bean and Rice Enchiladas

Reviewed: Mar. 6, 2012
I took the easy way and used a favorite enchilada sauce for these, instead of the picante, spices and salsa. Super easy to throw together and ingredients I always have. I put chunks of cheddar in with the beans and rice. It gave it a some nice cheesiness on the inside. And then topped with more cheese. I used the same amount of filling but only filled four tortillas. This will be great to make for meatless Mondays.
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2 users found this review helpful

Sloppy Joe Bake

Reviewed: Feb. 28, 2012
Made this into a pie using one can of the reduced fat crescent rolls as the bottom layer. (Pre-cooked for about 5 minutes) Then topped it with ground turkey and just used bbq sauce. To give it a little more substance and to squeeze in some veggies, I added a can of kidney beans, corn and red pepper. Topped with a blend of reduced fat gruyere and cheddar. My family loved it. There was none left.
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4 users found this review helpful

Easy Corn Chowder II

Reviewed: Feb. 7, 2012
I didn't want the extra carbs from the potatoes so I omitted them. But I did add some diced carrot. Super quick and easy to throw together but the flavor itself was just ok for us. Glad I used 1 % evaportaed milk, it was plenty rich. Used chipotle instead of cayenne. Topped with lime tortilla chips. This would be pretty small portions for 6 people.
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2 users found this review helpful

Asian-Inspired Mustard Greens

Reviewed: Jan. 30, 2012
The spiciness of raw mustard greens reminds me of wasabi, so I thought this would be intresting to try with the Asian twist. The spiciness mellows to almost nothing. The greens got to bitter for me. I love kale and thought this would be a nice change. I still like kale better and maybe will try this recipe with kale. I paired it with some edamame rice for a nice meatless meal.
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7 users found this review helpful

Original Irish Cream

Reviewed: Jan. 25, 2012
Based on all the reviews I came up with: 1 cup half and half, 1 can of sweetened condensed milk, 1 cup of Irish Whiskey, 1 teaspoon instant coffee, 2 tablespoons chocolate syrup and 2 teaspoon vanilla. Perfect. So glad I swapped out the heavy cream for 1/2 and 1/2. The heavy cream would have been to thick for my liking. And I don't like almond extract so I just doubled the vanilla.
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5 users found this review helpful

Persimmon Bars

Reviewed: Jan. 22, 2012
How funny that this is the same recipe that my great grandma used to make persimmon cookies. Her recipe has an extra half cup of flour. I actually like it better than the cake-like cookie. A lot easier too. No nuts and no glaze and I prefer 1/8 teaspoon clove.
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2 users found this review helpful

Easy Smoked Salmon Pasta

Reviewed: Jan. 20, 2012
I realize this is supposed to be a light sauce, but it really needs to be doubled. My noodles quickly soaked up the sauce and it was too dry. All I had was fat-free half and half. I used a hard-wood smoked salmon (not the lox, cold smoked salmon). The salmon lover in the family really liked this. I think that it needs a little more punch even though I added garlic, dill and threw in a handful of fresh parsley. Super easy. Definitely increase the sauce!
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3 users found this review helpful

Chili Rellenos Casserole

Reviewed: Jan. 14, 2012
This tasted very breakfasty to me. It was super easy to throw together. I followed other reviews and only used the evaporated milk, increased egg to 3 and cooked in 8 x 8 pan. I only used one can of green chilis since it was in a smaller pan and I also sliced them up.For the tomato sauce I used Salsa Chipotle by El Mexicano. It is tomato and chipotle together. Lots of great flavor. Sadly, my family did not like this at all. I was surprised since they love green chili enchiladas.
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1 user found this review helpful

Easy Crescent Taco Bake

Reviewed: Jan. 12, 2012
My family loved this. I didn't like the bottom crust. I was worried it would be soggy so I used drained tomatoes instead of salsa. And I added a can of green chilies. I am glad I added a can of beans because it would have turned out to be a wimpy pie. The beans helped to give it some body. Some corn would be good too. This was super easy to throw together. I used reduced fat cresent rolls ground turkey
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14 users found this review helpful

Pumpkin Latte Mix

Reviewed: Jan. 6, 2012
All this really tastes like is a coffee with some fake tasting creamer in it. If you like the taste and mouthfeel of instant creamers than you may like this. The Coffee Mate Pumpkin Spice Creamer doesn't have a strong flavor on its own. Diluting with vanilla creamer dulls the pumpkin flavor even more. Try it before you give this as a gift. I scaled this down to one serving and even used instant espresso, but it didn't do a thing for me.
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5 users found this review helpful

Apple Pumpkin Desserts

Reviewed: Jan. 1, 2012
Was really excited to try this for New Year's. I baked them in little canning jars and they looked really cute and it was really easy to do. The clear canning jars showed the different layers. But as for the flavor, they were overly sweet and didn't have a whole lot of flavor. The canned apple pie filling really lacks in flavor and I could only get three slices of apple in the jar. Would be better with a homemade apple pie filling and apple chunks instead of slices. The pumpkin filling could use an increase in spices.
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2 users found this review helpful

Eggnog Custard

Reviewed: Dec. 29, 2011
I saw this recipe in a slow cooker cook book so I increased the serving size and put half in the ramekins in a slow cooker (3 1/2 hours on low)and half the ramekins in the oven. I topped them with broken ginger snaps that made a nice crust on the top, (at least the oven ones did). I then chilled in the fridge for a few hours. I forgot to put on sugar. I also used egg beaters in hoping that it would all blend better. As for the flavor it was just ok for me. I am not a huge custard/brule/flan fan and the texture was really close to that. The oven ones were definitely better. The slow cooker ones had a more seperated look, lumpy texture and there was fluid on the bottom. Interesting to try but sad I wasted holiday eggnog on it.
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3 users found this review helpful

Pineapple Mallow Slaw

Reviewed: Dec. 29, 2011
I was looking for a slaw that had cranberries in it and I thought this would be good because the kids love the ambrosia fruit salad with marshmallows in it. I used a bottled cole slaw dressing that I had and added some celery seed to it. It had a good flavor and a nice change up from regular slaw. I didn't like the marshmallows, kids loved them.
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1 user found this review helpful

Vanilla Almond Milk Latte

Reviewed: Dec. 27, 2011
I have been making this almost everyday. Ever since Starbucks came out with the Instant VIA. Love it because it so quick to make. I use the unsweetened almond milk so I can control the amount of sweetness. I don't bother with the blender. It is even better with Chocolate Almond Milk for a Mocha version, but the unsweetened chocolate version is harder for me to find.
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7 users found this review helpful

Classic Potato Latkes

Reviewed: Dec. 22, 2011
I used the Simply Potatoes that can be found in the deli section. They were slick to use. When stirring these together they seemed like they need more flour to hold/bind them together. So I added more flour than called for. I attempted to try and save time and calories and baked a few at a time on an oiled cookie sheet in the oven at 425. But this ended up taking longer than I thought and they didn't get crispy enough. The flavor was ok but pan frying in as little oil as possible was the best way to go. Good flavor but too time consuming. Especially since I was making alot and used over 2 pounds of potatoes. Not really the fault of the recipe, just not worth it to me.
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6 users found this review helpful

Spiced Pecans

Reviewed: Dec. 21, 2011
I reduced the temp to 325 and at 25 minutes they were almost burned. Make sure to break them up as they are cooling or they will harden into one massive clump. I was worried about the clove and nutmeg being too much so I reduced them to just an 1/8th teaspoons, but that was too much cause I couldn't taste it all. These are easy to do but I like spiced nuts with a little more zing, like some heat from cayenne.
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3 users found this review helpful

Lemon Curd

Reviewed: Dec. 20, 2011
Nice flavor, but the techniwque did not work for me. I finally had to put it in a saucepan and bring it to a boil for it to finally thicken. And then strain out the lemon peel and any egg white pieces.
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2 users found this review helpful

Displaying results 41-60 (of 665) reviews
 
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