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

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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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Italian Sausage Soup

Reviewed: Nov. 8, 2007
Amazingly good flavor considering the short cooking time! I used lower fat "Jennie O" brand Bratwurst instead of traditional Italian sausage. Threw in some shredded cabbage (instead of the zuchinni) added 1 can of chicken broth in addition to the beef broth. Next time I will omit the salt...a bit too salty for my tastes. Kids love it!!
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Snow on the Mountain Green Beans

Reviewed: Dec. 16, 2013
We really enjoyed this recipe! The cooking method is the ONLY way I will prepare my fresh green beans from now on. I tweaked it a little bit to accommodate dairy allergies. I have a huge skillet so I was able to boil the beans in the skillet first, which saved having to use 2 pans. Then I saute'd very thin slices of red onion in coconut oil (no butter) for about 2-3 minutes. Seasoned as described to taste, but I use Crystallized Lemon instead of the juice. You can find it in the spice section...I LOVE to use this powder in so many things! The brand is called TRUE lemon. They also sell a lime one too! Carrie thanks for sharing!
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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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California Grilled Veggie Sandwich

Reviewed: Jul. 2, 2008
Summer is here...and you NEED to make these sandwiches!!! Fantastic taste, easy to make & everyone loved them! For taste I made the dressing early in the day to blend the flavors & added a few shakes of dried basil. Added sliced Portabella mushrooms with veggies and threw them all in a ziplock with the olive oil salt & pepper to taste. Used Ciabatta rolls (4-5" square ones from deli section...firm outside soft inside). I will make once a week all summer!!!
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3 users found this review helpful

Geneva's Ultimate Hungarian Mushroom Soup

Reviewed: Oct. 26, 2009
Loved this soup! This gave me the base for what ended up being one of the best soups I think I've made! I had to adjust because my hubby is allergic to dairy & wheat (so no flour, milk or sour cream) and I added extra spices for personal taste. I bet it is wonderful just as it is but here are my additions for those that may like them. Used soy flour, plain soy milk, cubes of firm tofu, 1 can of stewed tomatoes & extra chicken broth. Spices were dashes of curry, smoked paprika (along with the sweet Hungarian paprika as listed) seasoned salt & pepper. Fantastic!!
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Prime Rib

Reviewed: Dec. 26, 2010
Loved this recipe but I had to change the roasting method because I realized that I would not have been able to bake my appetizer since the oven could not be opened! Glad I thought of that before I started! I wanted to mention that we LOVED the seasoning with the mustard. I cooked a 7.5 lb roast and I stuffed in 8 garlic cloves slivered, sprinkled with Montreal Steak Seasoning and the Dijon mustard. I laid fresh thyme sprigs on top. Roasted in covered pan @ 500* for 20 minutes, uncovered and continued @ 350* about 15 mins per pound. It was very rare and everyone LOVED it!!
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Unbelievable Chicken

Reviewed: Jun. 3, 2014
Ok...where do I start?? This recipe is the BOMB!! Everyone needs to try this one. Hate mustard? Not to worry, it does not end up with a mustard taste. Hate Vinegar? No problem, no vinegar taste. Hate Lime & Lemon juice? Ditto once again. We sat down to eat, my hubby said "Oh my Gosh! This chicken is Unbelievable" I just about died..I said what did you say, and he repeated it!! So....he loved it so much that he called it by it's name...without knowing the name!! It is truly amazing. I marinated for 24 hours, and it was perfect to throw on the grill when I got home from work. I've never had chicken like this before. I grilled it 2 minutes each side on very high heat to sear it, then basted a few times and grilled for about 4-5 minutes more per side. My breasts were about 3/4" thick, I pounded them before marinating, which I did for 24 hours. I probably added more garlic, but personal taste. Turned out perfect!! Dry? NOT! Difficult recipe? NOT! Things I have on hand? YUP! Taste: The best we have had! This will be at least 1x week for us during summer & all year long. Thanks for the great recipe!
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German Style Kielbasa

Reviewed: Sep. 25, 2007
I really enjoyed this one, and so did my family. I usually buy the 'turkey' version of Kielbasa to save on fat but it was not available so I substituted quality brand 'Chicken & Apple sausage' and I think it may have been even better this way! Very German tasting, yes it was sweet, but that is the style of this dish. My family HATES sauerkraut and they liked this dish. They even said they would like to try it again, and I am happy because I have been wanting to serve some traditional German dishes and sauerkraut was out for all of them, until this recipe! I did saute an onion with a dab of butter first before adding the sauerkraut & sausage and added dashes of crushed red pepper for a kick, and please use the quality kraut that comes in the bag, not the canned or jar stuff. I served it over Klusky noodles for us & hubby put it over red potatoes. YUMMY!
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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

Black Glutinous Rice Porridge

Reviewed: Mar. 31, 2008
I'll be the first one to review this great recipe! I did not have the pandan leaf & I revised it a bit. I rinsed rice, 2 cups in rice cooker with almost 4 cups water. Meanwhile I took one 14 oz can 'lite' coconut milk, 1/4 c brn sugar, 1/2 c white sugar, 1/2 t salt cooked on stove simmered about 5 mins. Individual rice servings, add sauce on top as desired. The rice cooker makes it so easy to get the rice perfect. Thanks for the basic recipe...delicious!
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52 users found this review helpful

Blueberry Pancakes

Reviewed: Jul. 8, 2008
OK...I am done with looking for the perfect pancake recipe...because this is IT!!!! Wonderful!!! Those that posted a while back about them being a big mess...probably did not check the date on the baking powder as that makes all the difference. Use good fresh baking powder! I made a few changes to my taste. Used buttermilk instead of reg milk, (had to add extra to thin a little) Used Yummy Banana flavor yogurt (not plain) 1/4 t. vanilla, used melted butter (no oil) & and a dash salt. SO SO GOOD!! I think that many flavors of yogurt would work great too lemon, strawberry banana, vanilla etc.....
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Rosemary Ranch Chicken Kabobs

Reviewed: Jul. 26, 2010
Oh my gosh...fantastic!! A few minor changes but not many! I bought fresh chicken 'tenders' rather than regular breasts. I do not like to cut it all up & skewer it. The tenders are SO moist, & easy and they are already in fairly small pieces and cook up really quickly. Worked great! I cut back on the salt and used maybe 1t or so. Added a quick dash of onion powder and garlic powder. I did not find it to be too sweet with the sugar in it. It was a BIG hit with guests tonight! You will love this...
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Chicken Apple Sausage with Cabbage

Reviewed: Jul. 24, 2012
Only 2 reviews? Don't worry about that take my word for it. This is SO good! I've made it twice already and it is a hit! I changed a couple of things but basically stuck to the plan. I did not use the the Dijon or parsley, not needed. I did it the same except instead of cooking on the stove for 25 mins, I baked it in a covered enameled cast iron Dutch oven. I saute'd the sausages, then onions & I added a shallot with the garlic saute. Layered it with sausages & potatoes on bottom, then cabbage on top. Baked for about 45 mins covered at 375*. I thickened it before serving with whole grain organic baby rice cereal while on stove. No gluten!
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Grandma's Sloppy Joes

Reviewed: Oct. 22, 2012
Thank you Grandma! Very yummy and so very quick! Only minor adjustments from me. Only 1/2 c Ketchup & also add 1 can 10oz Tomato Puree (not tomato sauce). Just a 'dash' of cloves, salt & pepper to taste, and 2 cloves Garlic while sauteing the meat. I've used both ground Turkey and beef and they both work out great! I use Balsamic for the vinegar. I dash my burger with hot sauce to give mine an extra zip of spice! You need to try these...
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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

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

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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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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Steak Salad

Reviewed: Aug. 9, 2007
Great recipe! Minor changes I made were: I used leftover steak, I added about 2t. strawberry jam to the dressing & used an immersion blender which really makes the dressing thicker and there is no oil separation. Used feta cheese & added 1 avocado & craisens. YUMMY! I will make this often.
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