rita Recipe Reviews (Pg. 1) - Allrecipes.com (18868755)

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Garlic Ranch Chicken

Reviewed: Aug. 1, 2004
***WOW*** My family LOVES this recipe! I've been using Allrecipes for well over a year, and I just joined so I can finally rate this recipe! I've used this SO many times, and it is the BEST! I use regular Ranch dressing (not non-fat), more fresh basil,(about 1/2 cup chopped),and fresh ground pepper to taste. I also pound the chicken first, then marinate. The longer the better, sometimes overnite, but a few hours works as well. It is fork tender, cooks quickly, and does not get any easier than this. TRY IT!! For those that thought it was bland (?) try a pinch of cayenne possibly. :-)
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21 users found this review helpful

Artichoke Salsa

Reviewed: Aug. 1, 2004
Fantastic! Easy-quick-delicious! Nice blend of flavors that is change from traditional salsa. I added just a dash of Seasoning salt, fresh ground black pepper, and one other ingredient that may not be familiar to some of you. I added about 1 teaspoon (or so) of a red chili sauce called "Sriracha Hot Chili sauce". You can get it at Asian markets, and some specialty stores. It is unlike any other hot sauce I have used. Many refer to it as 'Rooster Sauce', because there is a Rooster on the front of the squeeze bottle, and it is WONDERFUL! It adds the 'kick' that makes the flavors jump out in this salsa!
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1 user found this review helpful

Oh So Tender Brisket

Reviewed: Aug. 8, 2004
**WOW** This is the BOMB! Love this recipe! I don't know how the previous reviewer ended up with Shoe Leather??? I have used this many times with success every single time! Fork tender, great flavor and EASY! What could be better? I did make very slight additions: I used a dash of Thyme, onion powder & brown sugar (maybe 2T of Br. sugar) along with the soup mix and the rest. I put all the dry ingredients on the meat & 'patted' them in before I load it into the bag. Then I pour over the Liquid Smoke after I place it in the bag. I placed 1 whole large sweet onion in large slices over the top, then threw on Red Potatoes cut in half. Seal it up. I was short on time so I cooked at 325* for 4 hours. PERFECT!!! Rave reviews from all 8 people at the table...I call that success! I Like the potatoes this way too...makes it so easy to open the hot bag, throw together a salad, and you have dinner!
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86 users found this review helpful

Frank's Famous Spaghetti Sauce

Reviewed: Aug. 8, 2004
Excellent sauce! I've made this about 8x or so. Minor additions make it more to our liking. I used 1 whole 8oz pkg. fresh sliced mushrooms, 1/2 cup or more 'Fresh' Basil, 2 cans stewed tomatoes, 1 can *Tomato Puree*, 1 can sauce, dash of brown sugar and 2T or so Balsamic vinegar. I cook mine in a large skillet on the stove about 1hr or so. YUMMMMMY!!!
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1 user found this review helpful

Perfect Pressure Cooker Pot Roast

Reviewed: Nov. 3, 2004
Incredible! Very tasty, we really loved this one, and so easy to prepare. I just invested in a whole new Pressure cooker set and this worked beautifully. I made some slight changes that I think really improves the flavor. I cut most of the fat off the roast first. Then I mixed the only the Italian & Ranch dressings together, then I used only half of the mixture and rubbed them into the raw Chuck roast & let it sit all day refrigerated. The meat really absorbs the flavors this way. Then I browned the meat as described, and then spread the rest of the dry dressings & the brown gravy mix over the meat & added the broth and onions as called for. Mine was a 4.5 lb roast, I pressure cooked on high pressure 55 minutes, and used the natural release method. I removed the meat, defatted the juice & served! Perfect!
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283 users found this review helpful

Rice Stuffing with Apples, Herbs, and Bacon

Reviewed: Nov. 24, 2004
I am in the process of making this seemingly wonderful stuffing for Turkey day tomorrow, and it says nowhere in the recipe what to do with the 1.5 cups of the chicken broth! Yikes! I guess I will wing it, and let you all know later with a rating as to how it turned out.
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13 users found this review helpful

Double Chocolate Cookie Bars

Reviewed: Dec. 8, 2004
wOw!! Most Excellent! Easy, Fast, Rich & Lotsa chocolate. Took these to my daughters opening night Ballet performance for Intermission goodies...and 2 plates of them were gone! If you LOVVVVVE chocolate ... GO FOR IT. If you don't like chocolate ... better stay away!! :-) I will be making these again for sure.
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1 user found this review helpful

Jamie's Cranberry Spinach Salad

Reviewed: Apr. 2, 2005
I made this today for a potluck and got rave reviews! Quite a few have asked for the recipe. I made minor changes, but not many! I used (2) 9 oz. bags of ready to go baby spinach, red wine vinegar, and 1/4c light olive oil, and 1/4c vegetable oil, & about 1/8th t. salt to taste. I made the dressing ahead of time for the flavors to blend. YUMMY! Thanks Jamie!
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0 users found this review helpful

Best of the Best Blueberry Muffins

Reviewed: Jul. 27, 2005
wOw! Really enjoyed these, the recipe is fantastic. I made only a minor change in the flavor. I added 1/4 teaspoon Lemon "Extract" (not lemon juice). A little goes a long way, but boy it added a little extra zing that goes well with these flavors! I also lined the muffin pan 1st with the liners, then I sprayed on the non stick coating and I topped the muffins with the 'Coarse' type sugar like the bakeries do! WONDERFUL!! Make them today! :-)
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1 user found this review helpful

Honey Curried Roasted Chicken and Vegetables

Reviewed: Oct. 31, 2005
Had this last night and LOVED it! Very tasty and fairly quick too! Moderate changes: I used cut up chicken pieces, sprinkled with Johnny's seasoning and pepper & bit of Olive oil. Baked the chicken at 400* for 15 mins, turned down to 350* for 30 mins. Meanwhile I cooked the sauce which I doubled, cut back on honey a bit, added more garlic. Microwaved only the carrots & potatoes until tender but still crisp. Dumped all veggies around the chicken as stated, poured on the sauce over all, baked 15 minutes more to carmelize sauce! The chicken cut up cooks quicker than the whole bird. Total time baking was 1 hour. Served with Jasmine rice with the yummy sauce on top! YUMMY!
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21 users found this review helpful

Fresh Asparagus Soup

Reviewed: Nov. 13, 2005
Fantastic!! Some minor changes. I doubled the recipe, used all chicken broth instead of vegetable broth (2 cans total). Used only 1 c. plain unsweetened silk brand soy milk, and used 1 pkg. (12.3 oz.) firm style SILKEN tofu instead of yogurt. I also added some raw broccolli to the simmering broth as I had some on hand. The tofu made it really rich and creamy! Healthy and really great tasting the whole family loved it! We will have this one often. You gotta try this recipe, its the perfect time of year for a rich creamy soup! The tofu really made it creamy, as though it had heavy cream in it! My hubby cannot have dairy, so this was a superb recipe for him.
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1 user found this review helpful

Garlic and Dill Salmon

Reviewed: Nov. 13, 2005
Very tasty (if you LOVE garlic!) which we do. I only used 1/2 head garlic, it was about 12 cloves, and the whole pkg. of fresh dill just as called for (1 oz). I used fresh gound sea salt, and put some lemon juice and some sprinkles of brown sugar (about 1T. total) on the salmon first. Then I topped it with the dill-garlic paste, and let it sit at room temp about 1 hour. Baked @ 400* for 15-20 monutes. It was great. (I pitty the poor people I have to see tomorrow...garlic breath YIKES!!!)
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36 users found this review helpful

Baked Potato

Reviewed: Nov. 14, 2005
Nice recipe when you have 1.5 hrs to bake them. My version is similar, but much quicker and the potato is fluffy and never 'hard'. I cut the ends off the potato and prick with a fork, then I microwave them first, but ONLY until they are tender but still very firm when you insert a sharp knife. Then I bake them about 15-20 mins. at 350* until skins are dry and the potato is very tender. Then the KEY to my famous baked potatoes is this: *After removing from the oven take each one and squish it a bit by lightly squeezing it between a towel because they are so hot! The result is the potato becomes crumbly and fluffy and then lather on the toppings! People LOVE my bakers. Try it! (By the way I normally HATE microwaved potatoes, but by baking these after starting in the microwave they are superb!!).
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700 users found this review helpful

Winter Fruit Salad with Lemon Poppyseed Dressing

Reviewed: Dec. 31, 2005
I served this 2x in the same week! LOVED it! I made my dressing the day before so all the flavors would blend. Great! I used feta cheese (no swiss)and used Red Onion. I also cut up the fruit a few hours before and drizzled on some of the dresing, NO brown spots at all because of the lemon juice. I used a fresh lemons...the Best! Yeah it makes too much dressing for this serving...but it keeps well to throw on more salads, or it would make a great chicken marinade ... don't ya think?!!
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51 users found this review helpful

Apple Stuff

Reviewed: Feb. 6, 2006
I made this last night and it was pretty good, however this morning trying it cold from the refig. it tasted better. I felt that there was not enough of the topping, if I make it again I will add cinnamon and make more topping! Thanks for submitting...I just may try it again sometime!
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4 users found this review helpful

Good Old Fashioned Pancakes

Reviewed: Oct. 8, 2006
We just got done having a family Sunday breakfast...these are wonderful pancakes! I did use the vanilla (1/2t) and the only thing I did different was I sifted the dry ingredients onto foil first. The I beat all the wet ingredients. Right before cooking I wisked very quickly but gently the sifted flour mix into the milk mixture. DO NOT overbeat, just get them all combined quickly and stop mixing. THis is what keeps pancakes fluffy. Great recipe, this one will be the only one I use from now on.
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3 users found this review helpful

Grandma Johnson's Scones

Reviewed: Oct. 9, 2006
I made these last week ... and they are to die for! These tasted quite close to the scones sold at our popular Puyallup Fair here in Western WA! I did leave out the raisens, and I slice them open and put Raspberry Jam inside before serving. I tried something that worked pretty well (however right out of the oven is best). But what I did was to take the scones, fill them with the jam, and layered them in a large crock pot lined with a couple of clean dish towels. I took them to a womens gathering...they were nice and warm to serve although they were a bit more 'moist' because of the crock pot. Next time I will leave the lid ajar on the crockpot so the steam escapes better. Great recipe!
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1 user found this review helpful

Zesty Slow Cooker Chicken Barbecue

Reviewed: Jan. 9, 2007
Very happy with this recipe! Fast-easy-tasty-what could be better? I altered it a bit by using about 3 lbs of boneless, skinless thighs. I seared them quickly on high heat with a bit of olive oil before going into the crock pot. I used fat free Italian dressing (which I never use but thought for a sauce it would be fine...and it was!) Put seared chicken thighs in pot, top with sauce. I had it on high for about 3-3.5 hours and it was perfect. Removed chicken pulled it apart with 2 forks, placed on grilled hoagie rolls & topped with the sauce. Everyone loved it...a keeper!
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1 user found this review helpful

Easy Pesto

Reviewed: Jul. 24, 2007
Excellent! Loved this one & easy to make too. One thing about the almonds that I really like instead of the pine nuts is the COST! The toasted almonds were very tasty & so much less $$. Also...a tip on toasting the nuts, don't bother with the oven, simply heat a (dry) non stick heavy skillet on the stove, and saute' the nuts until toasted with no butter or oil. They are super easy & quick to do this way. Great recipe!
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468 users found this review helpful

Grilled Shrimp and Apple Skewers

Reviewed: Jul. 24, 2007
GREAT shrimp! I pretty much followed the recipe except I made a little more of the marinade by adding a bit more of this and that accordingly and I also added salt to taste, and I used 2 lbs of frozen uncooked large white shrimp that were peeled & deveined. I thawed them in cool water, tossed with the marinade & made the rest of dinner. Threw them on the 'barbie' and they were perfect. Only use fresh basil please, and double the basil amount. YUM!!!! I also made them again about a week later and I sauteed' them in a hot skillet over the stove. They were great! Cokking them this way only took about 2 minutes, and I seared them along with the marinade.
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39 users found this review helpful

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