CRAZY4SUSHI Recipe Reviews (Pg. 8) - Allrecipes.com (18853295)

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Feta Chicken

Reviewed: Feb. 15, 2011
Been making this dish for years. Love it. Love feta. I dredge both sides in bread crumbs so I use more than the recipe states. Then I place in a sprayed 9 x 13. It makes individual servings much easier. I also drizzle with melted butter, as other have suggested. My original recipe cooks at 400 for 25 minutes.
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3 users found this review helpful

Peanut Butter Fudge Bars

Reviewed: Feb. 14, 2011
This recipe taste so much better if you use butter instead of oil and increase the chocolate chips to 2 cups. I also stir in a cup of nuts and a splash of vanilla at the end of cooking the chocolate mixture. Baking at 325 for 25 minutes makes them less brittle/crumbly and they hold together better. They are rich.
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6 users found this review helpful

All Day Macaroni and Cheese

Reviewed: Feb. 13, 2011
Slow Cooker Macaroni and Cheese I is the exact same recipe except it uses uncooked noodles. It is definitely better. Way too over-cooked. If you don't like a custard style macaroni and cheese you will not like this recipe. Needs seasoning.
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11 users found this review helpful

Spicy Kielbasa Soup

Reviewed: Feb. 13, 2011
This was good. I like Hillshire better than Jennie O kielbasa, but the store only had Jennie O. I had to add more pepper flakes to give it some heat. I did't add the zuccini. Don't leave out the step in browning the kielbasa/veggies in the pan, to get them nice and carmel colored. Then deglaze the pan with a bit of the chicken broth and add it to the slow cooker. Glad I added 2/3 cup of barley in the last hour. It helped to bulk up the soup. This would have left the five of still hungry if I didn't add it.
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1 user found this review helpful

Bulgur Wheat with Dried Cranberries

Reviewed: Feb. 11, 2011
This was good and quick. I reduced the boullion to 1 tsp. You don't really need to cook the bulgur, you can turn off the heat and let it sit for fifteen minutes, then fluff with a fork. Could easily be used as a breakfast if you take out the bouillion and add a little cinnamon. But I made it for lunch so I added some green onions and chopped almonds. In the end, I wish I didn't add the almonds. It added to much crunch and messed with the texture.
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15 users found this review helpful

Chili Colorado

Reviewed: Feb. 6, 2011
After 3 hours of cooking this was still too soupy for me. So I added 1/2 a pound of cooked pinto beans and cooked for 2 more hours. I also had to double the spice and add a pinch of cayenne to give this the flavor I wanted.
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16 users found this review helpful

Easy Chicken Fajita Soup

Reviewed: Feb. 5, 2011
I used Taco Bell Fajita Seasoning packet. I cooked the chicken, pepper and onions and then dumped everything in the slow cooker. I added extra beans and corn. Not as good as my regular taco soup, (Slow Cooker Chicken Taco Soup). I added some cilantro, lime and chipotle powder to give it a kick. It was better, but would not make again.
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5 users found this review helpful

Honey Cranberry Oat Bread

Reviewed: Jan. 31, 2011
After reading the reviews about this bread being too dry, I decided to add one small mashed banana. I scaled the recipe to one loaf. It still came out dry, too dense and it is not sweet enough.
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4 users found this review helpful

Cranberry Oat Bars

Reviewed: Jan. 31, 2011
Followed the directions and used the 9 x 9 pan. I swapped the butter for the I Can't believe It's Not Butter Sticks. I thought there was too much oat mixture for the amount of cranberry. The cranberry mixture came out way too thin. I could barely get it to fit the pan. As for taste, I could taste the salt, so I would cut back on it. (Could have been my butter choice) I suggest, if trying this recipe to increase the cranberry mixture by another 1/2 and then maybe putting the whole thing in a 9 x 13. Has potential but needs tweaking. I also had to cook mine for about 20 minutes.
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2 users found this review helpful

Bacon Cheeseburger Upside Down Pizza

Reviewed: Jan. 26, 2011
I used ground turkey and added some seasoning like salt and pepper, garlic and oregano. I also used turkey bacon. I would suggest to brown the veggies first then adding the meat. I didn't use tomatoes because I didn't have any. The cheese and bacon do not come through at all in this recipe. And the top crust is a little funky and barely there when it is all cooked. Too much meat not enough crust. By choosing lower fat/ healthy options I was able to reduce this to 320 calories per serving and only 14 grams of fat.
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2 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Jan. 22, 2011
Can't believe this got such high ratings. I followed the advice of a reviewer and used only one can of mushroom and half the water. I thought this lacked body. Too sauce was way too watery and bland. Nothing at all like a gravy. Glad I reduced the water. Maybe if the water was traded out for some red wine it would help make it more hearty. Added veggies but had to pull them out early because they were getting mushy. Easy to do, but I think I will try another recipe.
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Sausage Pasta

Reviewed: Jan. 21, 2011
I thought that a whole can of chicken broth for 3/4 pound of pasta would make this watery and soupy. So I used only a half can. I still had to cook it down for quite awhile, because there is way too much liquid. I think that deleting the chicken broth and adding a little white wine would be better. I used ground mild Italian turkey sausage and added red pepper flakes to it. I used four big handfuls of fresh spinach that I threw in, at the end of cooking the sauce. Thought this was going to be better than it was. Just ok. Wouldn't make it again.
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Mini Sour Cream Biscuits

Reviewed: Jan. 18, 2011
I used reduced fat Bisquick, reduced fat butter (Can't Believe It's Not Butter), and fat free plain yogurt. They came out pretty good. I left the butter cold and cut it in because that is what makes a flaky biscuit. I doubled the recipe and cooked in a regular size muffin tin for 15 minutes. I added 1/4 Parmesan cheese (diced cheddar would be better), garlic powder and sage. I suggest a pinch of salt. Served with Ham and Bean Soup.
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1 user found this review helpful

Ham and Bean Soup II

Reviewed: Jan. 18, 2011
I had to doctor this up because it was too bland. I would suggest less water and then add more as needed. It turned out too soupy, so I cooked it for quite a few hours to get it to reduce. I added 2 chicken boullion cubes, a bay leaf, sage, real garlic and used smoked paprika instead of reg. paprika
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2 users found this review helpful

Lentil Chili

Reviewed: Jan. 13, 2011
Good but a little bland and not enough tomato flavor to make it like a rich tasting chili that I like. I had to increase the time and liquid for the lentils to cook. I also added 1/2 a can of tomato paste, some chopped carrots, roasted red pepper, and roasted corn. For extra liquid I added two small cans of V8 and another whole can of chicken broth.
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2 users found this review helpful

Lucie's Vegetarian Chili

Reviewed: Jan. 3, 2011
When I make chili I make a huge pot so I can freeze some. So, I tripled the recipe and used three different kinds of beans. I drained them because I don't like the sliminess of the juice. I added some canned vegetable broth to make up for it. I also didn't use fresh tomatoes because winter tomatoes lack flavor so I used diced canned tomatoes and their juice. My kids won't eat mushrooms so I left them out, but I bet it would be great them. I added corn, chipotle and cilantro.
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17 users found this review helpful

Favorite Old Fashioned Gingerbread

Reviewed: Dec. 29, 2010
Doubled the ginger and cinnamon. Used 1 cup whole wheat flour and 1 1/2 all-purpose. Used 1/4 cup butter and 1/2 cup applesauce. Still nice and moist. Used a 9 inch metal springform and cooked for only 45 minutes and it almost burned. Infact, I had to cut the bottom off when I served it. It got too dark. This has a very rich classic gingerbread flavor and I only used a mild molasses. Easy to do and much better than the boxed mixes. Served with warmed carmel sauce and whipping cream.
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1 user found this review helpful

Tuscan Smoked Turkey-Bean Soup

Reviewed: Dec. 29, 2010
I'm glad I only used one smoked turkey leg. It was plenty meaty. This was a good soup for a cold night. I did up the seasoning, add garlic and add some red pepper flakes for a little kick. Topped with fresh parsley too. None of my kids liked it. :(
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3 users found this review helpful

Lemon Pepper Pasta

Reviewed: Dec. 24, 2010
This didn't do a thing for me.I used roasted garlic olive oil. But I think butter would give it an improved flavor. It was better after Parm cheese was added.
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0 users found this review helpful

Coconut Cranberry Bars

Reviewed: Dec. 22, 2010
I love cranberry and thought that I would like these more than the traditional seven layer cookies/bar. But I didn't. I think it is the white chocolate. Not a huge fan. They were pretty for a Christmas cookie platter. I was able to find unsweetened coconut so I used it. These bars are plenty sweet.
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2 users found this review helpful

Displaying results 141-160 (of 663) reviews
 
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