Sharon C. Recipe Reviews (Pg. 1) - Allrecipes.com (18940963)

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Sharon C.

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Tomato Chicken Parmesan

Reviewed: Jan. 23, 2007
I did like everyone else and refrigerated the breaded raw chicken before cooking- that really does work well. I didn't fry the chicken, just baked on a cookie sheet about 20 minutes, before putting the whole thing together in a lasagna pan. I also added the jack cheese during the last 5 minutes, as others suggested. My husband thought he didn't care for chicken parm, but this was a real hit. It turned out perfect, crispy and moist. Thank you Alicia
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177 users found this review helpful

Sour Cream Chicken Paprika

Reviewed: Mar. 6, 2006
We pretty much followed the recipe but added some chopped garlic, sliced mushrooms and about 1/4 cup white wine, only used half the chicken stock, increased the flour and butter to 2 tablespoons each. The consistency was perfect! Served over noodles -- excellent!
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79 users found this review helpful

Wienerschnitzel

Reviewed: Jan. 31, 2007
Boy did we love this! Thanks to spiderfarmer for the topping tip (mushrooms, brandy & shallots), that really made it just perfection. My husband was most impressed.
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45 users found this review helpful

Margie's Sour Cream Pork Chops

Reviewed: Sep. 8, 2006
These were just perfect, followed the recipe exactly, was a little leery of all that vinegar, but glad that I used it. I served with basmati rice, and my husband is still raving. The pork chops came out moist and tender, even after an hour in the oven, uncovered. Can't wait to show off with this recipe for company!
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41 users found this review helpful

Tangy Sliced Pork Sandwiches

Reviewed: Nov. 15, 2006
This was a great alternative to plain old bbq sauce coated pork leftovers. After reading reviews, I decided it was best to just follow the recipe as written, I was glad I did, too. My husband went nuts! Thank you.
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19 users found this review helpful

Crispy Baked Chicken

Reviewed: Oct. 30, 2006
Could not believe how great this turned out. I also used boneless chicken breasts, and will never fry chicken again! (and forget about that oven fry stuff).
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14 users found this review helpful

Viva Madrid Spanish Chicken

Reviewed: May 24, 2007
We LOVED this. I didn't really know if I liked dates or not, almost omitted them, but thought, don't be a wimp! So I followed the recipe as written, it is SO worth it. Thanks for posting!
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13 users found this review helpful

Chicken Vesuvio

Reviewed: Feb. 1, 2007
Wow, this was amazing. I only had dried rosemary, regular white potatoes, and merlot; put in a lasagna pan so everything could spread out better. I didn't change anything else, and look forward to trying it exactly as written. I kept predicting that the potatoes weren't going to be done along with the chicken, but it was perfect, almost a Greek/Italian/middle east medley. Thank you so much!
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12 users found this review helpful

Chicken Tava from Turkey

Reviewed: Dec. 7, 2006
ok, I thought I could pull this off with boneless chicken breasts (we don't care for thighs), and found that the potatoes just wouldn't get done along with the chicken. I pulled the chicken out, and kept cooking the vegetables up to the designated 1 1/2 hours, but then the potatoes still weren't completely done. However, the taste was excellent, the chicken came out perfect,my husband and I both loved it. Didn't feel like extra spices were needed, I was glad I didn't "tweak" it any. I will experiment next time, maybe pre-cook the potatoes a bit, because this is well worth it! Thanks for the post.
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12 users found this review helpful

Onion Cheese Bread

Reviewed: Jan. 17, 2009
This is really, really good! We just love the mustard flavor...I usually add a little extra! I've made this 3 or 4 times, and it's really worth the effort. We like to have this for weekend lunch along with a glass of wine. You can really use just about any kind of cheese, I use the shredded blends, whatever I happen to have around...but today I'm going to sprinkle a little garlic powder in the butter mixture! Thanks Debbie!
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11 users found this review helpful

Chicken Fettuccini Alfredo

Reviewed: Oct. 19, 2007
This was the best!!!! My husband kept changing the subject when I said I was going to make this LOL, he's not much of an alfredo fan. He loved it, and so did I. I used part EVOO and butter to cook the chicken. Added a little more Italian seasoning, and thought it wouldn't have hurt it to add a little extra! I used a pepper medley, subbed lowfat milk and fat free half & half, used more parm & less colby jack, and reduced fat sour cream. Loved the tomatoes in there, too. I just hope with the lowfat subs I made we can have it more often, thank you!
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11 users found this review helpful

Pita Pizza

Reviewed: Jul. 31, 2007
These are GREAT! I added some roasted red pepper, used green olives instead of black, and parm/romano. Perfect late lunch for two on a Saturday afternoon.
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6 users found this review helpful

Sauerbraten Stew

Reviewed: Jun. 20, 2007
Flavor was great, I used leftover sirloin tip roast cut into chunks (it was way too rare, so I marinaded for a couple of hours, and cooked as written), added 1/4 cup red wine and extra vinegar & sugar to make more "sauce" (our preference), I left off the raisins, and served with mashed potatoes and red cabbage. Just about as good as regular sauerbraten that you have to marinade for days, but so easy and quick with leftover meat! Thank you, this is a regular. I'll definitely try with egg noodles next time.
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6 users found this review helpful

Marzetti® Old Fashioned Potato Salad

Reviewed: May 30, 2007
What a great change from typical potato salad! It was hard to stay away from the yellow mustard and dill pickles, but I had faith! I have another Marzetti recipe for stuffed potatoes, it's served warm with balsamic vinegar, I'm sure it's on this site somewhere. The only substitution I made on this recipe was use pimento instead of red pepper. We loved it!
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6 users found this review helpful

Dilled Chicken Salad

Reviewed: May 26, 2007
I used leftover tangy fajita chicken (from this site), penne pasta and dried dill (all I had), and this was just outstanding! LOVE the dressing- I bet it's amazing with tuna pasta salad. Thanks so much! Making this again, I have to say, just add the dressing gradually until it suits your taste, unless you like a really "wet" pasta salad.
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5 users found this review helpful

Rice with Lemon and Spinach

Reviewed: May 30, 2007
Really good, we enjoyed this! I didn't do the final oven thing, I just covered it on the stovetop on low simmer for about 25 minutes, otherwise I followed the recipe exactly. Will definitely have this again! Thank you. Wanted to add that we serve this with the Chicken Souvlaki Gyro recipe found on Allrecipes--excellent!
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4 users found this review helpful

Grecian Pork Tenderloin

Reviewed: May 16, 2007
We could NOT believe how good this was. We used this recipe to cook a 2 lb. pork loin roast on indirect heat charcoal grill, and it was outstanding! No need for sauce or gravy, and I didn't think it was too much marinade, if that was what tenderized the roast to perfection!! Wish I could give this 10 stars.
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4 users found this review helpful

Amazing Greek Pasta

Reviewed: Feb. 14, 2007
This was truly amazing, we loved it. We cooked cubed chicken breast along with the garlic and onion, stirred penne pasta into the skillet. The blend of tomatoes, capers and olives drove us out of our minds. We'll be making this again...and again...
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4 users found this review helpful

Ali's Amazing Bruschetta

Reviewed: Feb. 13, 2007
This was my first attempt at brushetta, amazingly easy, we used french bread, added onion & kalamata olives. Great for Saturday brunch/lunch. Thank you.
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4 users found this review helpful

Chicken Pasta Salad II

Reviewed: Nov. 15, 2006
This was great! How unusual at first bite, but delicious. Didn't have any frozen corn so I thawed out frozen peas. I also used small pasta shells instead. Wonderful leftovers, too.
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4 users found this review helpful

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