CSANDST1 Recipe Reviews (Pg. 9) - Allrecipes.com (1886663)

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Luscious Spinach Artichoke Dip

Reviewed: May 29, 2001
A friend brought this to a party yesterday and we loved it!!! I'm looking forward to making this myself! The spinach flavor is not overpowering which I liked!
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20 users found this review helpful

Beef and Noodle Casserole

Reviewed: May 21, 2001
This was pretty good. I used low fat ground beef; low fat/low sodium soup and low fat cheddar. My husband liked it more than I did. I'll make it again to keep him happy!
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25 users found this review helpful

Chicken Scampi I

Reviewed: May 9, 2001
I decided to make this at the last minute. So I decided to make the marinade as a sauce. I doubled the sauce ingredients; cut the chicken breasts into little pieces and cooked the chicken in the marinade in a saucepan; covered; for 30 min. which was too long; 15 min. would've been better. The flavor was really good. Next time I'll cut down by 1 T the lemon juice and the worcestershire. I'll definitely make this again, my way.
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37 users found this review helpful

Buttery Herb Wine Sauce

Reviewed: May 9, 2001
Really good! Left out the egg and shrooms; made it w/lowfat marg. and evap. milk and added 1T of lemon juice after it had simmered. Am going to make this for a cooking demo using the full fat ingredients. Served this with boneless; skinless chicken cooked first; and then I made the sauce in the same pan. YUM!
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39 users found this review helpful

Chicken Valdostano

Reviewed: Apr. 27, 2001
This was VERY tasty. I used low-fat margarine; omitted mushrooms; added chopped basil and used provolone. This is just as good as any chicken dish from an Italian restaurant. If my too-picky husband liked it.
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24 users found this review helpful

Amaretto Chicken

Reviewed: Apr. 17, 2001
I really liked this recipe. I made it with evap. milk instead of cream; omitted mushroom and used 1/4 c. low fat marg.; and used 1 tsp. almond extract. My husband on the other hand hated it. After touching his tongue to the chicken he promptly scraped off the cheese wrapped it in foil and threw it away. And I had to give him a separate plate of rice because the sauce had spread to the rice on his plate. So unfortunately I won't be making this again.
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23 users found this review helpful

Deluxe Waffles

Reviewed: Apr. 3, 2001
These waffles were delicious. I used this recipe for my first time trying waffles. I did add 1/2 tsp. vanilla and 1/4 tsp. cinnamon since another reviewer suggested this. I'll definitely make these again.
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79 users found this review helpful

Cream Puff Cake

Reviewed: Mar. 26, 2001
This was delicious. I was amazed that this actually tasted like a cream puff. I used 2% milk and french vanilla pudding. The cake was served to a group of friends and they all seemed to enjoy it. I was also amazed at how the shell puffed up the sides of the pan. The presentation was unusual and pretty. I'll definitely make this again!
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30 users found this review helpful

Asparagus Wrap

Reviewed: Mar. 26, 2001
Yuck! I hated this and my asparagus-loving mother didn't enjoy this either. The directions are totally off. I bought a 20 oz. loaf of bread and used the entire thing to wrap each piece of asparagus. I baked these from the frozen state. There is NO way these could brown in 10 minutes. I had to up the temp. to 400 and bake an additional 7 minutes for a total of 17 minutes in the oven. There was WAY too much filling which made it impossible to slice so I had to serve them whole. I threw most of the wraps away.
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45 users found this review helpful

Baked Spinach Artichoke Dip

Reviewed: Mar. 26, 2001
This dip was ok. I didn't love it. I'm not a big fan of spinach and I felt the flavor of the spinach came through too much. My family seemed to enjoy it. I used rye bread toast rounds as a "dipper." I don't think I'll make this again.
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19 users found this review helpful

Beef and Noodle Bake

Reviewed: Mar. 20, 2001
This was surprisingly easy. I call it "Gourmet Hamburger Helper." My husband asked for seconds! I used Maverick ground meat and low fat Velveeta. I think cheddar cheese or any other cheese would work well if you don't like Velveeta.
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28 users found this review helpful

Alice's Sour Cream Chicken Breasts

Reviewed: Mar. 19, 2001
This was average at best. Very little flavor and the sauce was too thin. I baked mine, covered, at 350 for 30 min. I won't make this again.
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19 users found this review helpful

Alla Checca

Reviewed: Mar. 19, 2001
I was amazed at how good this was. Just a few simple ingredients provided a wonderfully light yet tasty dish. I'll definitely make this again!
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33 users found this review helpful

Bachelor's Stew

Reviewed: Mar. 19, 2001
This was surprisingly good. 10-12 hours is way too long. I think 6-8 would be adequate. I started mine on low for a few hours, cranked it up to high for about 2 hours and then back to low for 1 hour. My meat was a little tough but flavor was good. I'll make this again.
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23 users found this review helpful

Baked Pork Chops I

Reviewed: Mar. 12, 2001
There's always a few people out there who are in the minority when it comes to a great recipe and I'm one of them. My husband and I are not pork lovers but I thought I'd give this one a try. I made this with a pork tenderloin and lowfat/low sodium soup. Baked for 20 min. then poured on gravy and baked, loosely covered, for another 20. Meat was very tender but totally lacked flavor. I even added 1 T dried sage to gravy. It didn't help. Also, I did not bother using the olive oil when browning. Perhaps if I had followed the recipe the outcome would've been better. In any event, I won't be making this again.
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89 users found this review helpful

Cappuccino in a Jar

Reviewed: Mar. 12, 2001
This is nasty and tastes nothing like cappucino. The chocolate drink mix sinks to the bottom of the cup creating "mud." I won't be making this again.
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37 users found this review helpful

Doubletree Hotel's Cookies

Reviewed: Mar. 9, 2001
Try this recipe instead. It's MUCH better and closer to the original. After making these cookies for the first time I had 2 requests for the recipe. 1/2 cup rolled oats 2 1/4 cups all-purpose flour 1 1/2 teaspoons baking soda 1 teaspoon salt 1/4 teaspoon cinnamon 1 cup (2 sticks) butter, softened 3/4 cup brown sugar, packed 3/4 cup granulated sugar 1 1/2 teaspoons vanilla 1/2 teaspoon lemon juice 2 eggs 3 cups semi-sweet chocolate chips 1 1/2 cups chopped walnuts 1. Preheat oven to 350 degrees. 2. Grind oats in a food processor or blender until fine. Combine the ground oats with the flour, baking soda, salt and cinnamon in a medium bowl. 3. Cream together the butter, sugars, vanilla, and lemon juice in another medium bowl with an electric mixer. Add the eggs and mix until smooth. 4. Stir the dry mixture into the wet mixture and blend well. Add the chocolate chips and nuts to the dough and mix by hand until ingredients are well-incorporated. 5. Spoon rounded 1/4-cup portions onto an ungreased cookie sheet. Place the scoops about 2 inches apart. You don't need to press the dough flat. Bake for 16-18 minutes or until cookies are light brown and soft in the middle. Store in a sealed container when cool to keep soft. For the best results, chill the dough overnight in the refrigerator before baking the cookies. Makes 20 cookies.
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167 users found this review helpful

All Day Macaroni and Cheese

Reviewed: Mar. 5, 2001
I was amazed at how good this turned out. I used 2% fat sharp cheddar and cooked this for about 4 hrs. 15 min. I felt the eggs an unnecessary ingredient. To bind the sauce I dissolved 1 T cornstarch into 2 T water then dumped that in with the other ingredients. For extra flavor, I will add dry mustard, dash nutmeg and worcestershire. I really enjoyed this and will make it again!
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47 users found this review helpful

Barbecued Beef

Reviewed: Feb. 15, 2001
YUM!!! I doubled the sauce and added it all to the pot. This was very good. You definitely need to shred the beef though. I didn't feel like taking the time to do that but then found myself doing it anyway on my plate. The sauce is excellent! I'll definitely make this again.
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43 users found this review helpful

Baked Teriyaki Chicken

Reviewed: Feb. 2, 2001
This was ok but not great. I used boneless, skinless breasts and baked for 30 min. basting and turning every 10 min. My husband liked it. I thought it was too salty even though I used low-sodium soy sauce.
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103 users found this review helpful

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