ElvisInFlorida Recipe Reviews (Pg. 1) - Allrecipes.com (1914977)

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Rosemary Chicken Noodle Soup

Reviewed: Dec. 11, 2002
This was the first time I have ever tried making any kind of soup(other than canned), and I can't begin to tell you how upset I got after making this recipe! And yes, I followed the recipe word for word! I guess I should say that I have only been cooking(other than frozen dinners) for about 6 months. The recipe sounded just fine, however, after the first part of the recipe was boiled for one hour, I realized that I was in trouble. There was little to no liquid left in my pan. I still added the penne pasta, oil, and carrots anyway, as described in step two of the recipe, figuring that it was just my own lack of faith in my cooking skills that wasn't right. Well, needless to say, after the pasta soaked up what little remaining broth there was, I was left with a thick mess of ingredients and no "soup"! I have sworn that I will never try another soup recipe ever.
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16 users found this review helpful

Baked Orange Roughy Italian-Style

Reviewed: Feb. 4, 2003
I've been a fish lover since childhood, and this recipe has become an all-time favorite! What a wonderful recipe, as well as a wonderful and mild fish. You have to try this! The taste reminds me of a baked schrod dish I used to get at a Boston restaurant, called Legal Seafoods. The only thing I changed was to add a bit of lemon pepper and a couple of shakes of dill to the bread crumb mix. Thank you Tonya, 5 stars for this!
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3 users found this review helpful

Hungarian Mushroom Soup

Reviewed: Aug. 1, 2003
Thank you Cathy! This was as wonderful as every review I read before trying it. The only slight change I made was adding a bit of minced garlic to the onion before sauteeing it, guess it's my old Italian habit. I also used 1 percent milk and "lite" sour cream to cut down a few calories. The soup was absolutely tasty anyway! I served it as my entree, with a fresh baked, sun-dried tomato bread. Mmm, Mmm, Good! Thanks for the great recipe!
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0 users found this review helpful

Pork in Olive Oil Marinade

Reviewed: Sep. 30, 2003
This was extremely easy and quick to prepare, and the end result was soooo tasty! My boyfriend even said to make it again soon! After browning the pork, I added a bit more sherry(didn't have port wine) to the skillet to deglaze it and then added that in with the olive oil/vinegar that I tossed with the pork pieces. Didn't have fresh cilantro, so used dried, and still tasted wonderful! So quick and easy, thanks Marlies!
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9 users found this review helpful

Baked Chicken with Peaches

Reviewed: Sep. 30, 2003
Don't let some of the reviews scare you away from trying this wonderful recipe! I almost didn't make this because of many reviews complaining about "the sweetness". I'm glad I did! I started by seasoning my chicken breasts with some white wine vinegar and lemon juice. I used the vinegar to offset the sweetness "problem". I then sprinkled black pepper, garlic powder, and onion powder over the breasts. I pretty much followed the rest of the recipe as written. I used a fresh peach(with white flesh though) and used a "light" brown sugar to save calories. For the sauce, I used a combo of half cold water/half chilled white wine(Pinot Grigio) mixed with the corn starch. I sprinkled a bit of fresh parsley leaves over it all too. The end result was just fantastic, and even my boyfriend said he couldn't wait until I made this tasty dish again! And, the whole recipe was very quick and easy too. What more could I ask for? Try this, you'll love it! Thank you Lor for a delicious recipe!
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101 users found this review helpful

Grilled-Salmon Lemon Basil Cream

Reviewed: Oct. 2, 2003
My boyfriend and I just finished eating our salmon and I couldn't wait to sit down and give it a full 5 stars! We both loved this recipe. It was more than just a nice change of pace for our twice-weekly salmon meals. I baked my salmon in the oven, since I have no grill. I served the salmon over the Onion Rice recipe (made with red onions) found on this site. The sauce mixed in so tastily with the rice. I can't wait to try the sauce over chicken, and might even try it over beef. Thanks for another great recipe.
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2 users found this review helpful

Onion Rice

Reviewed: Oct. 2, 2003
I absolutely loved this recipe! It was quick and easy to prepare, and my boyfriend and I loved the taste. I only strayed from the recipe a bit by adding a bit of minced garlic(about 1/2 tsp.) to the onions while they sauteed, and I used basmati rice for a little change too. I served salmon with lemon-basil cream sauce (wonderful recipe found on this site) over the rice. The different flavors mingled beautifully! Thank you Denyse for a great recipe!
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2 users found this review helpful

Maria's Stuffed Chicken Breasts

Reviewed: Oct. 3, 2003
Maria, Maria! This was such a tasty delight! I scaled the recipe down to serve 2. My boyfriend and I loved this delicious meal! The only thing I "amended" for this recipe, was that I used torn, fresh, baby spinach(about 3/4 C), about a T of minced onion, and added a good sprinkle or 2 of Italian seasonings to the stuffing mix. I also used my own homemade spaghetti sauce to smother the chicken with. I served it all over some angel hair pasta (cooked "al dente", of course!)My boyfriend raved how good this meal was! Also wanted to mention how easy and quick this was to prepare! Thank you Maria!
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Macadamia-Crusted Sea Bass with Mango Cream Sauce

Reviewed: Feb. 3, 2004
This recipe was just plain delicious! I used fresh Atlantic cod and substituted cashews for the macadamia nuts. The mango-cream sauce was a pure delight and I can't wait to use it on other dishes, even desserts! I was scared that the half/half would curdle, but it came out perfect for me. I peeled, seeded, and diced the fresh mango earlier in the day and sprinkled the lemon juice over the fruit and refrigerated it, then added the half/half before putting the mix in the sauce pan when I was ready to cook. Yummm! I served the fish with a side of almond/dried cranberry/parsley rice, and a fresh salad of baby spinach,arugula, and slivered carrots. Thanks for the excellent recipe!
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3 users found this review helpful

Chicken Tetrazzini IV

Reviewed: Feb. 4, 2004
This is the first time I tried making a tetrazzini recipe and I'm so glad I did! This dish was outstanding. I fully cooked the chicken(seasoned with a no-salt blend of spices)in a bit of olive oil first, removed it from the pan, then added fresh, sliced mushrooms to the skillet and sauteed them. I then deglazed the skillet with a bit of sherry while the mushrooms were still in it.(yummy) I added a bit of parmesan cheese to the sauce, as well as a dash or 2 of nutmeg, and an extra bit of sherry too. The end result was delicious! I sprinkled fresh, minced parsley over all and served. Thanks for the wonderful recipe!
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4 users found this review helpful

Artichoke Chicken

Reviewed: Mar. 1, 2004
Just finished eating this and had to sit down and say how delicious this recipe turned out! I added 1 minced shallot, some sliced, fresh mushrooms, and even a few sliced black olives that I wanted to use up, all around and over the chicken. I added salt-free chicken seasonings and a quick dash of sage to the mayo/cheese mixture, and for the cheese, I used half parmesan and half romano. The breasts I cooked were fairly thick, so it took about 40-45 minutes. (the last 3-4 minutes I broiled the dish to make the topping a nice golden brown) The end result was so good, my boyfriend asked for it again as soon as possible...a rarity! Thanks so much for this wonderful recipe. :)
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5 users found this review helpful

Chicken Tetrazzini III

Reviewed: May 28, 2004
I usually don't try recipes on this site until I've read the reviews. However, this time I didn't and surely wish I had! The basic ingredients of this recipe are fine, but as the other reviewer noted, this recipe needs the liquid to make it creamy. After following the recipe as written, it didn't take too long to figure out I was in trouble. So, I added about 2 cups of half&half, mixed with about a 1/4C of cooking sherry and 2T of grated parmesan. It helped, and we ate it anyway, but the damage was already done. Try another recipe to make creamy chicken tetrazzini!
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17 users found this review helpful

Sage Pork Chops

Reviewed: Jun. 4, 2004
This recipe came out great! The only changes I made, were to cut out the salt, add a bit of paprika to the rub mix, and instead of using beef bouillon, I used a combo of half beef broth and half cooking sherry. Mmm, mmm, good! I served it with a fresh mixed salad, and garlic-mashed red potatoes. Thanks Tiffany
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3 users found this review helpful

Mushroom Stuffed Chicken Rollups

Reviewed: Jun. 16, 2004
Yummmmm! This recipe was wonderful! I simply sliced, lengthwise, my chicken breasts instead of pounding or flattening. It worked beautifully. I, too, added garlic to my mushroom saute, in addition to some fresh spinach (for added taste and vitamins). I opted to leave the nutmeg in, and thought the extra flavor was nice. I also put the whole mushroom mix in my food processor to make it easier to "spread" the mix on the chicken. My boyfriend loved it and asked me to make this again when his parents visit! Thank you Jennifer!
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2 users found this review helpful

Portuguese Cod Fish Casserole

Reviewed: Jun. 16, 2004
John, what a great recipe, thanks for sharing! I was a bit afraid to try a fish casserole, but this turned out wonderful! I used fresh basa (Vietnamese catfish) and pretty much followed the recipe from there. Yummmmm! I served a fresh spinach salad with this and got rave reviews from my boyfriend. Thanks again John!
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2 users found this review helpful

Kielbasa and Potato Bake

Reviewed: Sep. 24, 2004
I thought this was fantastic! (so did my room mate!) I made this for dinner. I added sliced onions, sliced mushrooms, diced red bell peppers, minced garlic(1 huge clove), and diced celery. I had no cream of mushroom soup, so used cream of chicken to which I added the milk, a couple of good shakes of cajun-style seasoning, some corn starch (to aid thickening) and about a tblsp. of marsala cooking wine. I followed the temp. and cooking time exactly. What a great dinner we had! Served it with some fresh, crusty bread and chilled merlot. Can't wait to make this again. Thanks Geneva!
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1 user found this review helpful

Super Grouper

Reviewed: Nov. 3, 2004
The recipe title says it all! This was indeed, super! The only changes I made were to substitute garlic powder for the garlic salt, and I added a bit of dill, and a bit of salt-free lemon pepper to the spice mix. I added some fresh squeezed lime juice (from a quarter of a leftover lime) in with the lemon juice/butter. I baked the grouper for 10 minutes @350, then broiled for about 5 minutes to finish it off nicely. My fillets were thick. I loved the mayo/paprika topping too, and added some fresh chopped parsley over the fish. My room mate loved this dish too. Thank you Shirley, this one is a keeper!
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81 users found this review helpful

Greek Chicken Pasta

Reviewed: Jan. 8, 2005
I made this wonderful dish for dinner tonight and was pleasantly surprised. It was delicious! I added extra lemon juice, and a couple pinches of cilantro and basil too. I made penne for the pasta. Since I had no marinated artichokes, I substituted marinated mushrooms. Yumm! I also used canned, diced tomatoes since I had no fresh ones on hand. I used the idea of adding a few slices of kalamata olives, and was glad I did. It added a nice extra taste to the dish, as well as another color too. My boyfriend loved all the flavors in this dish too and said it was a keeper! Thanks Lalena!
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1 user found this review helpful

Slow Cooker Kielbasa Stew

Reviewed: Jan. 15, 2005
This was just fantastic! I am of Polish decent, and couldn't wait to try this. I'm so glad I did. I made a few substitutions though. I had no apples in the house, and decided to try unsweetened pineapple chunks instead. They really complimented the dish. I rinsed and drained the sauerkrout because my boyfriend hadn't eaten any since childhood. Instead of all chicken broth, I added the juice (about 2 tblspns)from the canned pineapple to offset the sauerkrout taste. I also added 2 oz. of mushrooms because I needed to use them up. Since I had no caraway seeds, I went with some fennel seeds. I put fresh ground black pepper over everything too. The end result had my boyfriend raving and saying he would eat sauerkrout, and this dish, anytime! Thank you Michele for a wonderful recipe!
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2 users found this review helpful

Kielbasa Alfredo

Reviewed: Feb. 11, 2005
What a nice change for kielbasa! We loved this! I added onions and mushrooms, sauteed along with the kielbasa. I used a sun-dried tomato alfredo sauce, and it seemed to add an extra nice taste. I had no egg noodles, and ended up using tri-colored rotini pasta. The dish came out yummy and colorful too! Thanks Kitram!
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1 user found this review helpful

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