Cohornfan Recipe Reviews (Pg. 1) - Allrecipes.com (18860650)

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Basil Cream Sauce

Reviewed: Aug. 3, 2004
I made a few modifications to this sauce; I doubled the garlic and added crushed red pepper and 8 ounces of fresh roasted (and peeled) green chile. The fresh green chile might be difficult to find (the canned stuff is better than nothing, I guess)- it's a staple in New Mexico but rarely anywhere else. I believe the Anaheim green chile is the next closest thing. I served it over cheese & spinach tortellini with sliced-up grilled chicken from the night before. It was a definite hit - I'll be making it again soon. Thanks!
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3 users found this review helpful

Orzo with Parmesan and Basil

Reviewed: Oct. 4, 2004
Excellent change of pace for a side dish. I made a few alterations: I sauted pressed garlic (4 cloves - but you just about can't have too much garlic in my family, so use your own judgement) in the butter first, then added the orzo. When the chicken stock came to a boil, I added the basil and let it cook with the liquid. It was a definite hit - but I do like it better with tri-color orzo! added 3/31/05: I have made this several times since my review and just wanted to add that I now make it with cilantro instead of basil.
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8 users found this review helpful

Chicken Tikka Masala

Reviewed: Oct. 19, 2004
This was excellent - and even better the next day as leftovers. I made a few modifications: like practically everyone else, I cut the salt in half. I used half and half instead of heavy cream, tripled the garlic and used two jalapenos (remove seeds and seed spines) and also a couple of serrano pepers. (My family likes food spicy, but the cream really does cut the heat from the peppers) After making this several times, I have found that the heat comes more from the cayenne in the chicken marinade than it does from the peppers in the sauce. Smaller pieces of chicken covered in the marinade = hotter (because of the surface area). Reduce "heat" by cutting the cayenne in half or by leaving the breasts whole as they soak in the marinade. Overall, it is fantastic and is a regular at my house. Good enough for company. Pair it with the Indian Basmati Rice recipe on this site.
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3 users found this review helpful

Chalau

Reviewed: Oct. 20, 2004
This was excellent. I did follow some other reviewer suggestions, though: I used much less oil - not quite a 1/4 of a cup, I coated the beef in seasoned (cumin, pepper, cayenne pepper) flour, and I added a 14 oz can of diced tomatoes. As with most sauces/stews, it's even better the next day. Works well with the Indian Basmati Rice on this site, and would probably be good over noodles as well.
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12 users found this review helpful

Mexican Chicken Corn Chowder

Reviewed: Sep. 16, 2005
This was fantastic! I had rotisserie chicken (the kind you buy at the grocery store) leftover from the night before and used it in this. I don't know if I'll try it any other way now. Because we are native New Mexicans, I have my freezer full of fresh roasted green chile, so I used a bag of that - it was about a cup of green chile chopped - way more than the recipe calls for. I also used a little more garlic, and a can of Rotel chopped tomatoes and green chiles and as other reviewers suggested, I added an additional can of regular (not cream-style) corn. The heat was just about right for us, but we are both huge chile lovers, so adjust according to your own tastes. I served it with a crisp green salad and some crusty french bread. Next time I make this, I will double everything - we had almost no leftovers!
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2 users found this review helpful

Shredded Beef Enchiladas

Reviewed: May 24, 2006
This was very good. I did my meat in the crockpot to not heat up the kitchen so much. It's not necessary to roll enchiladas,so I made them flat (like lasagna). This helps with the prep time and they taste exactly the same.
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2 users found this review helpful

Weekend Brunch Casserole

Reviewed: Jul. 10, 2006
I originally chose this recipe from the others because it didn't require me to tear up bread. The crescent roll crust was perfect. I cooked the sausage the night before as other reviews suggested, used three more eggs and 1/4 cup more milk and I added an 8 oz can of chopped green chiles, plus a little garlic salt. Was a huge hit at the faculty meeting! I did cook the eggs and chiles about a 1/3 of the way done on a skillet before putting it over the sausage, cheese and dough as I was needing it done in less than 30 minutes. Total cook time in the oven was still closer to 25 minutes than 15.
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6 users found this review helpful

Roasted Potatoes with Greens

Reviewed: Oct. 23, 2006
This is such a good side dish! I made it the first time for a dinner party/pot luck and there was not a shred of it left. I did manage to get a spoonful before it was all gone and promptly made it again for my family the next night. It was a huge hit. Now that I can find spinach again, it's on tap tonight for dinner.
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3 users found this review helpful

Blueberry Zucchini Bread

Reviewed: Aug. 19, 2007
Excellent bread - I doubled the recipe, froze several loaves and got requests for more. I did as several posters suggested and cut back on the sugar a bit and made it half white, half brown sugar. I'm making it again this morning!
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2 users found this review helpful

Pesto Cheesy Chicken Rolls

Reviewed: Apr. 4, 2008
This was a huge hit in our house. I sprinkled some seasoned bredcrumbs mixed with Parmesan cheese over the tops of each breast after they were rolled a drizzled with just the smallest ampunt of olive oil. Incredible taste, extra moist - this recipe is going in the regular rotation. Oh, and I only cooked them for about 35-40 minutes - they were definitely cooked through.
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3 users found this review helpful

Hoppin' John

Reviewed: Jan. 1, 2010
Excellent way to make the black-eye peas we all need on Jan 1 for luck. We have an onion allergy in our family, so I made a few modifications - I sauteed 4 cloves of minced garlic in some olive oil, added the crushed red pepper to the oil and then the black-eye peas - then sauteed the peas a bit in the oil/garlic/red pepper and then finally, added them to the already boiling water. No cheese at the end though - doesn't seem right.
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2 users found this review helpful

Momma's Cornbread Dressing

Reviewed: Nov. 19, 2011
Texas cornbread dressing at it's finest. Although I never got my grandmother's recipe (she never wrote her recipes down), it takes just like hers. I've been making this for the last two Thanksgivings - just now getting around to rating the recipe. I get all kinds of compliments on it.
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3 users found this review helpful

Merritt's Butternut Squash Gratin

Reviewed: Nov. 14, 2012
This was awesome! I followed the recipe exactly except due to oven availability issues, I followed the suggestion to do most of the cooking on the stovetop. Couldn't find any Gruyere, so I used some sharp sheep's milk cheese instead, but I really think you could use any sort of "bitey" cheese and it would be fantastic. Making it again this week for a pot-luck! Thank you so much for this recipe!
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2 users found this review helpful

Cheesy Thumbprint Appetizers with Hot Pepper Jelly

Reviewed: Dec. 13, 2012
I thought this was a good base recipe - but I found the cheese cracker part to be a bit bland. The second time I made the recipe, I added 3/4 teaspoon salt, 1/4 teaspoon paprika, and 1/4 teaspoon garlic powder, and I thought the crackers tasted much more savory. I also had to cook them a bit longer, but that may be because I'm in Denver (high altitude) Makes a great Christmas party appetizer if you have red and green pepper jelly!
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2 users found this review helpful

Exquisite Pizza Sauce

Reviewed: Jun. 26, 2013
Excellent recipe! I used a little less honey and I increased the garlic because I know what my taste buds like, and I didn't dried basil or marjoram, so I subbed Italian seasoning. I'm realize I'm giving this five stars based on my modifications....but I figure readers know what their taste buds like, so what's the harm? My view is this sauce can have numerous modifications and turn out beautifully. Don't leave out the anchovy paste would be my only strong caution - it doesn't make the sauce "fishy" or weird - it makes it savory. It is the secret ingredient as far as I am concerned. Took the advice of another reviewer to multiply the dry ingredients by eight; very helpful.
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