THElizIScooking Recipe Reviews (Pg. 1) - Allrecipes.com (19163544)

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Chicken in Creamy Sun-Dried Tomato Sauce

Reviewed: Aug. 5, 2011
I tried this and we loved it, BUT my boyfriend takes so much allergy medication that his taste buds are a little insensitive. Has anyone tried it with the addition of garlic? or maybe lemon juice (or is that a no-no with the cream soup?)? Also, I used sun-dried tomatoes not packed in oil (boiled them first, of course) but wondered if others had had better results with the oil-packed variety
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3 users found this review helpful

Jennie's Heavenly Slow Cooker Chicken

Reviewed: Aug. 8, 2011
So delicious! I read a lot of reviews that said it was even better the second day, so I combined everything in the slow cooker after work (I have one where the whole ceramic part is removable) and stuck it in the fridge overnight. I started it the next day when I got home from school. The flavors are PERFECT. I can't imagine how anyone gave it less than 5 stars!
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5 users found this review helpful

Easiest Slow Cooker French Dip

Reviewed: Aug. 25, 2011
We picked up a roast on Monday night and it took me about 2 minutes to get it trimmed and in the slow cooker with all the ingredients (I also added some sliced onion that I happened to have on hand because I love onions and other reviews had said that the recipe works well with onion soup mix). I left it in the fridge overnight, stuck it in the slow cooker before leaving for school in the morning, and came home to a delicious smelling house! The meat turned out amazing! Some other reviewers said the au jus turned out oily but we didn't have that problem at all (maybe we just trimmed the meat more thoroughly than some others?). We put the meat on hoagie rolls with horseradish sauce, swiss cheese, and a bit of Dijon and toasted them in the oven for a few minutes. Amazing and delicious! Next time, I'll probably season the roast with a little salt, pepper, and garlic before tossing it all together!
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14 users found this review helpful

Mamma Rita's Eggs and Tomato Sauce

Reviewed: Sep. 13, 2011
Easy and delicious! I LOVE EGGS! After eating this several times, I had a leftover bottle of salsa verde and thought, "hey, why not?" Turned out wonderful! Something about poaching the eggs in a sauce rather than water seems to give them a better texture and is just plain easier!
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2 users found this review helpful

Baked Potato with Mushrooms

Reviewed: Sep. 30, 2011
Delicious! I made a few changes - I used a medium potato, doubled the mushrooms and onions, and used plain greek yogurt (more like sour cream in taste and texture, but really healthy)! Also, 10 minutes in the microwave is a bit long if you're using a 1100 watt model - I strongly suggest starting with a shorter microwave time, otherwise the bottom of the potato will get hard (and I like to eat all of the skin!)
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7 users found this review helpful

Baked Omelet Pie

Reviewed: Sep. 30, 2011
I suspect there are a few other at-home chefs in the same boat as me: I don't own a cast iron skillet! I know - shame on me! I followed the recipe exactly, aside from adding a bit of garlic. Once I got to the point that everything was to go into the skillet and then into the oven, I put the veggie/potato/ham mix into a quiche dish, poured the eggs over that, sprinkled the cheese, and then stuck the whole thing in the oven at 375 for about 45 minutes. You'll know it's set if a knife inserted near the center comes out clean!
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5 users found this review helpful

Stuffed Mushrooms

Reviewed: Apr. 15, 2012
There isn't anything exactly WRONG with this recipe. My boyfriend found and prepared the recipe pretty much precisely as written (he used low-fat sour cream instead of fat free and our mushrooms were baby bellas since the recipe doesn't say a specific type). The stuffing was just sort of blah. It just tasted like seasoned bread crumbs! The lack of garlic really surprised me. We initially broiled them, but after tasting discovered that the mushrooms were barely heated through, so we stuck them back in the oven to bake. I love stuffed mushrooms, so maybe I'm just being too picky, but the stuffing just didn't do it for me at all! It would be nice to see a veggie (I don't really count 2 T of chives as a veggie) or two in the mix just to add a little texture! I think that without additions and substitutions it's just really bland...
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Low Carb Flavored Meringue Cookies

Reviewed: May 16, 2012
These are great, but VERY sweet! Because of this, I strongly recommend making them smaller than golf balls (you can always have more than one!). It seems like most of the negative reviews are from people who don't like Splenda (if you hate it and think it has an aftertaste, why make a recipe where it is an essential ingredient?) or people comparing them to traditional meringues made with sugar. I think we would probably all eat regular meringues instead if that was an option! However, for those of us limiting our sugar intake, these are amazing! BEST OF ALL? They're both sugar-free AND low-carb (something you aren't going to find in sugar-free cookies or candies at the grocery store).
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14 users found this review helpful

 
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