p41oh Recipe Reviews (Pg. 1) - Allrecipes.com (18935287)

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Pork Tenderloin with Creamy Herb Sauce

Reviewed: Apr. 8, 2006
I made this twice because I wasn't satisfied with it the first time. This is one of those recipes that everyone needs to tweak to their own liking. The second time I made it, I doubled the sauce, added garlic, a pinch of sugar and capers and used alot less basil. The basil tends to overpower the flavor of the meat and sauce. Next time, I will add some mushrooms.
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42 users found this review helpful

Mad Dogs

Reviewed: Jul. 6, 2008
I made these for a 4th of July cookout and they were a huge hit! I used beef hot dogs and american cheese. I also used pre-cooked bacon. Instead of wrapping and securing the bacon, I just placed a strip on top of each dog while baking. Served with catsup, mustard and finely chopped onions. Yum yum - I'm a convert now - it'll be hard doing back to eating plain old hot dogs now.
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13 users found this review helpful

Crumb-Topped Rhubarb

Reviewed: Jul. 6, 2008
Yummy. And easy, too! Baked in a 9"x9" pan based on other reviews. I've made this several times, sometimes adding sliced apples or strawberries. Next time, I think I'll toss pecans or almonds in the topping.
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7 users found this review helpful

Balsamic Bruschetta

Reviewed: Oct. 16, 2010
I made this with vine ripened tomatoes from a farmer's market. I adjusted the recipe to taste and let everyone make their own. Using a slotted spoon helped drain extra tomato juice. Refreshing - got lots of compliments.
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3 users found this review helpful

Skillet Ham, Cabbage and Potatoes

Reviewed: Jan. 22, 2006
Great comfort food for winter. I used chicken broth, 2 cans of sliced potatoes and added garlic to the onions. I also added a pinch of sugar. Will definitely make again. Thanks Priscilla.
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3 users found this review helpful

Baked Slow Cooker Chicken

Reviewed: Jan. 17, 2007
This was very good. I rubbed a 7# roaster with garlic salt, pepper, a few pats of butter and a pkg of onion soup mix. I put lemon halves in the cavity. Also, I added a cup of water and used the foil balls. I cooked it on high for 3 hours and on low for 4. Most tender chicken we've ever eaten!! This is a great way to cook chicken for salads, casseroles, etc., and it makes plenty of juice. If you're looking for that brown skin you find on a rotisserie chicken, you'll not find it here. This method kind of poaches the chicken. Lots of possibilities here.
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2 users found this review helpful

Mushroom Pie

Reviewed: May 27, 2006
I added ground beef seasoned with garlic salt because my family ate so much of the filling - it was delicious! The puff pastry was a bit too much for us because it overshadowed the wonderful flavors of the mushroom mixture. Next time, I will try a thinner crust (pie crust) so that we can enjoy the yummy mushroom filling more.
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2 users found this review helpful

Vegetarian Link Gravy

Reviewed: Oct. 16, 2010
Sorry, my vegetarian family members thought this was o.k. I'm the meat eater and think this recipe would be good made with real meat and some adjustments.
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1 user found this review helpful

Deviled Eggs I

Reviewed: Jul. 6, 2008
A very good basic recipe. I prepared this much like a previous reviewer - Added a little more mayo, used prepared mustard, added salt and pepper and sprinkled the paprika on top. The possibilities are endless!
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1 user found this review helpful

Chicken Enchiladas II

Reviewed: Jul. 6, 2008
Very tasty. Using a rotisserie chicken made this dish a snap to put together. This dish is versatile - one can add their own special touches. I made extra sauce and used only about 1/2 of the green chilis. I added salsa for extra flavor and color. Served with the usual condiments - sour cream, salsa, chopped green onions, tomatoes and olives, etc. Next time, I may add a little mexicorn and/or rinsed black beans to the filling. The only drawback was that the enchiladas were soggy the next day :((. Delicious and easy to make - what more could you ask for?
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1 user found this review helpful

Biggest Bestest Burger

Reviewed: Jul. 6, 2008
I agree with reviewer that said it tasted like a Chinese pot sticker. Not what I expected. Will not make again.
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1 user found this review helpful

Salmon Rosemary Burgers

Reviewed: Jul. 6, 2008
I used canned salmon. Expected more based on the reviews. Maybe fresh salmon would help for next time.
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1 user found this review helpful

Paprika Chicken with Mushrooms

Reviewed: May 27, 2006
This is a delicious recipe. I used chicken tenderloins and added a little garlic, beef broth and a cup of sour cream. Yummy!!
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1 user found this review helpful

Halibut Steaks

Reviewed: May 25, 2006
Delicious - definitely 5 star restaurant quality. Wouldn't change a thing!
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1 user found this review helpful

Pasta Shells with Portobello Mushrooms and Asparagus in Boursin Sauce

Reviewed: May 25, 2006
This was yummy. I used 1 1/2 containers of the Boursin herb cheese with a little extra broth. I threw in a little extra asparagus and a package of pre-cooked chicken strips. Very good! Thanks for the recipe.
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1 user found this review helpful

Baked Chicken with Peaches

Reviewed: Mar. 13, 2006
Pretty good, but felt it lacked something.
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1 user found this review helpful

Swordfish a la Siciliana

Reviewed: Mar. 13, 2006
Excellent. This is a dish you would find in a five star restaurant.
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1 user found this review helpful

Deviled Eggs

Reviewed: Jul. 6, 2008
The best deviled eggs. Just like Mom used to make!
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0 users found this review helpful

Rosemary Ranch Chicken Kabobs

Reviewed: Jul. 6, 2008
Excellent. Versatile recipe. I was in a hurry and did what others suggested and baked the meat and sauce in the oven (without the skewers). I used thick, boneless pork chops, cut into cubes, because that's what I had on hand. Next time, I'll probably omit the sugar as it was too sweet for us. Served over basmati rice. Delish! Maybe I'll add some veggies next time - the sauce is too good to waste! Next time I try this recipe, I'd like to grill the meat in my grilling basket, instead of threading onto skewers.
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0 users found this review helpful

BLT Iceberg Wedge

Reviewed: Jul. 6, 2008
Light and refreshing. Flavors work very well together. Thanks for the recipe.
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0 users found this review helpful

Displaying results 1-20 (of 26) reviews
 
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