CALRUNNERGIRL Recipe Reviews (Pg. 1) - Allrecipes.com (18855164)

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Simple Hamburger Stroganoff

Reviewed: Aug. 23, 2014
This was a real throw-back to my childhood, and a great way to use up extra ground beef after a bbq and some leftover noodles from something else! Not a gourmet experience, but tasty comfort food that is easily adaptable to your tastes or what items you have on hand. Like nearly everyone else, I also only used about half the (light) cream cheese called for, and probably only 6 oz of Low Fat sour cream. Didn't have milk so I used FF half-n-half and water combo. I did use both cans of cream soups, which really was more than necessary--but I didn't want to throw any out, either. I totally forgot to add the gravy mix, so I just sprinkled some TexMex Chipotle Spices into the skillet for more flavor. Omitted the mushrooms (I would have used fresh ones if I had any) and added frozen peas, as another reviewed suggested, which was a good addition. Salt & peppered it liberally. Love one-skillet meals, and this is a good base recipe that I am sure I will come back to again in the future.
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Chipotle Cream Chicken

Reviewed: Aug. 23, 2014
LOVE this! I use shrimp in this sometimes, instead. My mini food processor (or blender) is very helpful for combining the chipotle peppers, broth and sour cream--though if I don't have sour cream, I just use milk or half and half with water. Yes, this is HOT with the peppers and their seeds, but I am crazy about chipotle peppers in adobe--so to me, this hot is a good thing.
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Caribbean Jerk Stir-Fry

Reviewed: May 30, 2014
This was great! I used a small onion and fresh garlic, and then added broccoli, carrots and zucchini, and more of the jack seasoning on the chicken. Only used one large red pepper, since I had so many other veges and don't particularly care for green peppers. Served over wild rice. Delicious. I just wish plum sauce didn't have so much sugar in it. I'll try using half the called-for plum sauce next time. But it's definitely a solid dish.
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Mediterranean Pasta

Reviewed: Mar. 8, 2014
YUM! So easy. Like many others, I left out the bacon, so just sauteed the cut up chicken pcs in some olive oil, and sprinkled with Montreal Chicken Seasoning. Also used a 12 oz bottle of artichoke hearts, not 6 oz, and served with penne pasta. This was really a great meal. Will make it regularly.
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Michelle's Coconut Chicken Curry

Reviewed: Jan. 6, 2014
Good base recipe, but YES, like most everyone else, I added heat AND more veges. Used a bag of frozen cauliflower, not fresh, and it was totally fine. Also used 3 (med) carrots, and added a bag of frozen peas and about a cup of frozen edamame. Used Thai red curry spice and added red pepper flakes and cayenne. Also took others' advice and added about 2 TS of corn starch to the chicken while it was cooking, so that the sauce was a bit thicker than it would have been. We really enjoyed eating this for several meals! This recipe can be easily tweaked to suit your taste preferences.
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Honey Cornbread

Reviewed: Jan. 3, 2014
I used fat free Half & Half, and it still turned out great!!
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Crustless Cranberry Pie

Reviewed: Nov. 27, 2013
See postscript at bottom.... Well, I am giving this 4 stars because I can't just leave a comment without the stars, too--but really, I didn't make this per recipe. I tried what someone else said worked for them--using applesauce instead of butter. I also used a La Creuset pie dish and not a regular pie dish. The result was not good! So disappointed. It came out like rubber. Taste was good, kind of mild, but really rubbery. Sorry I tried it with apple sauce first, but was trying to accommodate a dairy-intolerant guest who is coming for dinner tomorrow. Big mistake. I will try again the right way one day. Afterthought: Now I'm wondering if I didn't add the right amount of flour and sugar. I was doing so many dishes at the same time (for Thanksgiving), so maybe that is the real reason it got messed up!!.....
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Nov. 25, 2013
These are delicious. I made them two nights ago and omg, while they were warm they were absolutely the best cookie I've EVER had. I baked 1/8 cup size, not 1/4 cup as the recipe suggests, because I didn't want giant cookies. I stored them in a glass dish with a plastic top, and the next day they were no longer soft in the middle--not exactly hard throughout, though, more like a crunchy AND chewy cookie. Still delicious and rich, but of course cannot compare to when they were warm and perfectly crisp outside and soft inside. Maybe if I had done the portions as suggested, or else cooked 15 not 17 minutes, they may have kept in their original form? Anyway, like another reviewer mentioned, the dough is going to surprise you and you will think you forgot an ingredient. LOL It's really greasy and pasty, not "dough-ey." The chocolate chips were actually falling out of my dough when I was forming them and putting them on the cookie sheet. They definitely won't spread out but remain nice and thick. Next time I make these, I am going to make the full 1/4 cup size.
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Banana-Zucchini Bread

Reviewed: Aug. 2, 2013
Just made these and they are delish. I followed the recipe in every way other than adding another 2 bananas (all four bananas were small), and instead of cranberries I used chocolate chips. Moist and wonderful. Will use this recipe again! For Nordic Ware users: This recipe filled the Backyard Bugs pan and one of the Mini Bundt (makes 6) pans, with some to spare. I ended up filling them too high just to use all the batter--should have only filled half way up, and maybe used three pans not two.
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Better Than Best Fried Chicken

Reviewed: May 28, 2013
Yes, I read the reviews before making this, and YES, I knew that most people found this chicken to be bland. Well, I obviously STILL didn't use enough spices because this chicken was incredibly boring. It's true, the chicken came out moist and the skin was nice and crispy. But we literally had to shake salt on it before EVERY bite. It concerns me that fried chicken requires SO MUCH salt in order to be palatable. I guess I will stick with broiled chicken. I should note that I used chicken that did not have any salt added before packaging. Maybe the people that "love" this recipe are using the kind that has had salt added?
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Blueberry Banana Bread

Reviewed: May 24, 2013
Made these as 12 nice size muffins, and they turned out great at 23 min. I did add the baking powder and they rose well. Also took another reviewer's advice and rolled the blueberries around in a bowl with a think layer of flour in it. Supposedly this helps keep them from sinking to the bottom. All I can say is, the blueberries did not sink. :)
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Best Chocolate Chip Cookies

Reviewed: Apr. 25, 2013
Ohhhh yessss! These were awesome cookies. Followed recipe exactly. Will make these again and again, though I will also try other recipes. I personally like some oatmeal in my choc chip cookies, so that's what I want to experiment with next.
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Seafood Fettuccine

Reviewed: Apr. 25, 2013
This was really easy to make and quite tasty! I added chopped red pepper when I added the onion and garlic into the pan, and omitted scallops. I had no idea how easy it is to make a white sauce seafood pasta dish. Will definitely add this into my usual dinner menus! Want to try chicken next time.
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Chef John's Banana Bread

Reviewed: Apr. 19, 2013
Just made this recipe (minus the chocolate and quite a bit more vanilla--probably a total of 3/4 Tbsp vanilla) as muffins. Made 12 regular muffins in paper liners, and the remaining 3 in a sprayed muffin pan. I filled each muffin cup almost completely, and they all ended up having a nice, puffy dome on top. All came out beautifully after 25-30 min (sorry I'm not exactly sure!). I immediately ate one that came out of the sprayed pan and it was DELISH!! This was so easy to make and I definitely will be making these over and over again.
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Sarah's Banana Bread Muffins

Reviewed: Apr. 19, 2013
Just made this recipe (minus the chocolate) as muffins. Made 12 regular muffins in paper liners, and the remaining 3 in a sprayed muffin pan. I filled each muffin cup almost completely, and they all ended up having a nice, puffy dome on top. All came out beautifully after 25-30 min (sorry I'm not exactly sure!). I immediately ate one that came out of the sprayed pan and it was DELISH!! This was so easy to make and I definitely will be making these over and over again.
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Magnificent Macaroni Salad

Reviewed: Apr. 18, 2013
Made this yesterday to go with baked chicken, and it was good! Not sure why a review or two that I read mentioned that this was "dry" and they had to add more mayo?? Mine had almost too much mayo--and I love me some mayo, trust me. Anyway, I used chopped green onions rather than regular onions, and it was tasty. I will make this again for picnics in the summer, I'm sure. Easy and good.
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Detroit Hot Honey Wings

Reviewed: Apr. 18, 2013
This was good. I admit that I didn't follow the recipe exactly--we don't like sauce on the wings, so we just dip the dry wings into a bowl of sauce. So, like some other reviewers, I baked in oven on 425 for about 40 min total, basting with honey on each side during the last 15 min. I used Tapatio Hot Sauce because that was all I had on hand, and frankly, I thought the sauce was pretty spicy! So the people that say it wasn't hot enough must be pretty hardcore on the hot factor. LOL Anyway, it was good, but having trimmed off the wing tips, cut each leg in half, and gone through all the other preparations and tending to the wings while cooking, and then cleaning of all the pans, I don't think I'll be trying to cook wings at home again. It's not worth it to me--The chicken I used was $8, and then factor in all the time and effort and additional costs for ingredients (spices, etc), and clearly the right choice for my wallet is the restaurant option.
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Chef John's Chicken and Mushrooms

Reviewed: Apr. 8, 2013
Wow. This was really easy but extremely good!! Juicy and so flavorful. I've never made chicken that turned out this good before. This will now be my "go to" recipe for chicken. I did sprinkle a little McCormick's Poultry Seasoning on one side of the chicken at the last minute before putting it in the oven, as I'd read someone else's review that said that they added a little garlic seasoning. Probably not necessary but it was delish. My other half kept commenting on how moist and delicious it was throughout the entire meal, and said that normally it's good to eat the skin because it has the most flavor usually...but that there was no need to eat this skin because the chicken was amazing all on it's own. YUMMY! Next time I will be using 16 ounces of mushrooms, though, so there's plenty left for the leftover piece the next day (we share one of the chicken breasts for dinner because they are often pretty big). I am thrilled to have this simple but AWESOME recipe in my repertoire. I'll definitely use it for guests!! BTW, for sides we had a baked potato with sour cream & chives, and steamed asparagus. UPDATE-- Made this again, just using salt & pepper (no other seasonings) and also, cut each breast in two pcs so that they would cook more quickly. I am going to use this method going forward.
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J.P.'s Big Daddy Biscuits

Reviewed: Apr. 7, 2013
I used reduced fat buttermilk because I had no regular milk, and I imagine that is what kept these from rising up "super high." However, I must say that these were quite tasty. Somewhat heavy or dense, but still somehow really soft. We gobbled them up with butter and jam. Nom!
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Mother-In-Law Eggs

Reviewed: Mar. 25, 2013
The first thing to disappear off the food table at my last party! Wonderful recipe and so easy. I didn't use hot mustard--just brown spicy mustard and some dijon. YUM
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