Abbey Recipe Reviews (Pg. 1) - Allrecipes.com (18932590)

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Simple Roasted Butternut Squash

Reviewed: Oct. 26, 2012
My favorite way to enjoy butternut or acorn squash! :)
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13 users found this review helpful

Mozzarella Chicken

Reviewed: Jun. 3, 2012
I altered the recipe a good bit, but it came out decently for a first attempt. We added a slice of prosciutto and fresh spinach and a little sharp cheddar cheese to the mozzarella when rolling up the chicken breasts. I chose to use Kraft's Oven Fry breading to coat the chicken and cooked on 375 for 30-40 minutes. The sauce tasted all right, though we added it to egg noodles instead of pouring much on the chicken breasts. Came out reasonably good.
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1 user found this review helpful

Oven Fried Chicken II

Reviewed: May 11, 2012
Wow. When I followed the advice of reviewers in augmenting this recipe the results were awful. I'll give it 3 stars because I didn't follow the original recipe exactly. I added panko crumbs to my bread crumbs (wouldn't do that again), substituted PAM for the oil in the dish, added a splash of milk to the eggs, and baked for 30 minutes on 350 degrees, then 30 minutes on 375 degrees. The coating didn't crisp up much and looked visually unappealing. The meat was done, but tough and difficult to remove from the bone. My boyfriend and I made a competition of this, and he deep-fried regularly two of the drumsticks to compare. His were light-years better and what fried chicken should be! This oven-fried attempt didn't stand up in any way. In the past I've used the Oven Fry (Kraft brand?) box sold at the store and like it. But won't be trying any variation of this particular recipe again.
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1 user found this review helpful

Enchilada Casserole III

Reviewed: Mar. 8, 2012
This turned out very well, though I did make alterations to the original recipe (per others' suggestions). I used 1.2 lbs. of ground sirloin (added a packet of taco seasoning after browning), a large can of enchilada sauce (skipping making my own mix), a can of black beans instead of refried beans (drained, unrinsed), and also added a can of Rotel tomatoes and green chiles. The cheeses I went with were sharp cheddar and a Mexican blend, using almost 3-4 cups total. This needed to cook for 30 minutes at 375 to warm throughout. The taste was great, and even my partner enjoyed it. I served this meal alongside freshly diced roma tomatoes, avocado, and sour cream. His primary complaint was the sogginess of the corn tortillas, and he suggested in the future omitting them entirely and instead serving this meat/bean/cheese mixture over tortilla chips.
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3 users found this review helpful

Butternut Squash Bake

Reviewed: Feb. 5, 2012
I tried making this recipe last night for my boyfriend to accompany ham and sides, and honestly this didn't turn out as expected. I love butternut squash when it's cut in half, rubbed with olive oil and salt, baked in the over for nearly an hour, then eaten baked potato style. But this dish was disappointing, and we barely ate any of it. I did bake the squash before removing its pulp, which I thought would be easier than cutting it up (though I'll rethink that in the future if I try again). The thyme seemed unnecessary. I used italian-seasoned panko crumbs and in the future would prefer using homemade bread crumbs/croutons for this dish. I used feta in place of blue cheese (my boyfriend's preference), probably 1/3 cup, and it wasn't enough nor did it add much flavor. In the future I'd likely opt for cheddar cheese, or perhaps goat cheese, instead.
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3 users found this review helpful

Cream Cheese Pound Cake

Reviewed: Dec. 23, 2011
I reduced the sugar to 2.5 cups and add vanilla and almond extract. I've also tried it with cake flour, which produced a finer texture. Great pound cake!
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4 users found this review helpful

Balsamic Glazed Carrots

Reviewed: Nov. 29, 2011
I read the reviews beforehand and decided to skip the brown sugar since carrots are naturally sweet, and we added a sprinkle of pepper and salt instead. We cooked ours in the oven at 425 degrees, then added the balsamic vinegar and put it back in at around 350 degrees (because something else was cooking at the time). Came out pretty good. My man's a raw carrot-lover, so we opted to keep them relatively crisp. Made an easy side dish.
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2 users found this review helpful

Spinach Stuffed Chicken Breast

Reviewed: Jul. 13, 2011
What an excellent recipe! Made it for the first time last night for myself and my beau. Did change a few things: First off, I used 3 chicken breasts instead of four (soaked in buttermilk beforehand as suggested by others) and reduced the other ingredients. I used approx. 5 oz. of fresh spinach, a few white mushrooms, and 4 large garlic cloves minced, all sauteed in the bacon grease after half-cooking the bacon in a skillet. For cheeses, I used parmesan, asiago, monterey jack, mozzarella, herbed feta, and a little mild cheddar. For seasoning, I added a little seasoning salt to the buttermilk soak; beyond that, I salted the mixture and added black pepper, fresh basil, and a little red pepper. Added about a heaping tbsp. of sour cream, and that was enough. Wrapped up as directed with two slices of bacon per pounded breast, fastened with 4 toothpicks each. The cooking time was perfect (375 degrees for 35 minutes, plus a couple minutes of broiling). The chicken turned out moist and delicious and was served with a side of steamed asparagus, french bread and wine. :) Will make again!
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14 users found this review helpful

Marie's Easy Slow Cooker Pot Roast

Reviewed: May 13, 2011
Added beef bullion to the water. Excellent recipe and roast!
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2 users found this review helpful

Incredibly Easy Chicken and Noodles

Reviewed: Nov. 5, 2010
Great soup! I made a few changes. First, I used one can each of condensed cream of chicken, mushroom, and celery soups. Then the 3 cans of chicken broth, plus a couple partially defrosted chicken breast and seasonings (including fresh-pressed homegrown garlic and black pepper), all tossed in the crockpot on low for approximately 4 hours. Then I added the defrosted noodles and turned the crockpot up to high for about an hour, with a sprig of rosemary tossed in too. The smell was amazing, though I found the taste a little bland. My guy liked it and didn't mind, so he took home most of the leftovers. We served this with homemade biscuits. :) I would make this dish again with slight improvisations.
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8 users found this review helpful

Gooey Butter Cake III

Reviewed: Sep. 15, 2010
This was a decent recipe, though even after reducing the sugar by half (to 2 cups), I still find it too sweet. Next time I'd use 1 cup of sugar or less.
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5 users found this review helpful

Suki's Spinach and Feta Pasta

Reviewed: Sep. 2, 2010
Fantastic pasta! I used 3 roma tomatoes and 3 smaller ones from a friend's garden (less than called for), more than a cup of chopped mushrooms, lots of fresh baby spinach, very little onion and plenty of fresh (homegrown) garlic, plus macaroni elbows instead of penne (because I accidentally overcooked the penne -- drats). I cut up two grilled chicken breasts and added the chunks to the olive oil (used more of that too) in the pan before the veggies. Then I finished it with 6 oz. of feta and an ounce or two of shredded mozzarella. Very, very good recipe!
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2 users found this review helpful

No-Fuss Meat Loaf

Reviewed: Jul. 24, 2010
This is the first meatloaf I've ever attempted, and it turned out decent. My guyfriend loved it, so he was sent home with most of the leftovers. Meatloaves have never been my thing, but I might make this again if requested by a friend. Nice to venture out and try something different (for me anyways). I served this with a side of green beans.
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2 users found this review helpful

Strawberry Yogurt Trifle

Reviewed: Jul. 23, 2010
I made this today for the first time for my guy and his family, and it went over great! I deviated a little from the original recipe, making two separate batches with different flavors. For both I cut up store-bought angelfood cake and divided into two separate tupperware bowls. For one, I used organic vanilla yogurt (Culture Revolution brand) mixed with about 1/3 of an 8-oz. tub of light whipped topping. This was served with fresh raspberries on the side and was absolutely delicious. For the second, I used strawberry organic yogurt and added a few drops of lemon juice, as suggested by another reviewer, topping with fresh strawberries. The remaining whipped topping was added to the tops of each. This fed 6 people with leftovers remaining. I personally thought the vanilla yogurt and raspberries went best together. Thanks for the recipe!
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2 users found this review helpful

Quick and Easy Alfredo Sauce

Reviewed: Jun. 22, 2010
Great recipe. I tried it with 1 cup buttermilk, 1 cup milk and added fresh-pressed garlic in place of garlic powder. Also added some oregano and a dash of italian seasoning. Probably didn't use enough parmesan (ran out of it) and most of the butter used was unsalted. Still tasted mighty fine! :)
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1 user found this review helpful

Amazingly Easy Irish Soda Bread

Reviewed: Jun. 11, 2010
Having made this bread twice now, both times it's turned out quite dry and I've had to adjust cooking time to allow the middle to catch up with the outer crust. The bread has a good flavor but is oh-so-dry. I wish to continue experimenting to see if this can somehow be resolved.
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3 users found this review helpful

Alysia's Basic Meat Lasagna

Reviewed: May 29, 2010
This lasagna was my first and it turned out wonderfully as a special dinner for my guy. I used 1 lb. of ground beef, two jars of spaghetti sauce (Muir Glen Organics) plus 1 can of tomato sauce, lots of fresh-pressed garlic, italian seasoning along with the oregano, sliced provolone instead of shredded (plus the mozzarella), low-fat ricotta, onion powder in place of an onion, and no-boil rice noodles. The noodles did mush up a bit, so next time I may either use more or try another brand. I followed the rest of the recipe as written, though I did streamline the process to use fewer dishes. To save time, I prepared the sauce the night before, layered the lasagna in the morning, popped in the fridge and then into the oven in the afternoon. Cooked on 375 for 35 minutes covered, 22 minutes uncovered. This was a fantastic lasagna recipe. Thanks!
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7 users found this review helpful
Photo by Abbey

Fabulous Zucchini Grinders

Reviewed: May 24, 2010
Loved this sandwich! I made it tonight for my guy using 2 large zucchinis and 2 fresh white mushrooms, onion powder, plenty of fresh-pressed garlic, and red pepper flakes, all sauteed in olive oil. For the sauce, I used Muir Glen organic tomato basil pasta sauce, which worked great! For the bread, I used mini french loaves (about 5-6" in length), warming them in the oven at 350 degrees with a little butter and provolone (skipped the foil) before adding the filling, topping with a little mozzarella, and broiling for a couple minutes. Tasted great and there are plenty of leftovers for tomorrow's sandwiches. ;-) As a non-vegetarian, it's nice having a meat-less dish option. I will absolutely make this again! Thanks for the recipe! :)
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1 user found this review helpful

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