St.PaulMom Recipe Reviews (Pg. 1) - Allrecipes.com (19227553)

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Quick Chicken Piccata

Reviewed: Apr. 2, 2012
Easy & super yummy! I added a little bit of Panko breadcrumbs to the flour to give it some crunch, and because I'm counting calories & fat, used less EVOO to brown the chicken in the pan and finished it off by baking in the oven after spraying the chicken with some olive oil Pam. (I wanted to have some flavor from the chicken in the pan before de-glazing & making the sauce!) Also used Smart Balance Spread instead of butter. My wine was a light and fruity Pinot. This was outstanding on whole wheat angel hair pasta and despite taking some healthy shortcuts, tasted like I was cheating on my healthy eating plan! Thanks for sharing! :-)
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250 users found this review helpful

Coconut Sevai (Rice Noodles)

Reviewed: Feb. 17, 2012
Thought this was pretty tasty. Nice with a squeeze of fresh lime, too! I have a friend from India that I will share this recipie with to see if she has any suggestions or a variation that she uses. I always enjoy reading reviews on this website but on this recipie...I gotta say...C'mon, people! Seriously...you people cook out there or you wouldn't be on this site...you didn't REALLY think that the submitter of this recipie meant for us to add uncooked lentils to the dish? DUH! Lentils, while fast cooking, must be simmered and not simply stir fried with spices & coconut to be edible! As with all recipies, you sometimes need to use common sense. Don't bash the recipie, just read it carefully and THINK about how the ingredients/cooking method will produce the finished product. If it doesn't make sense to you, adjust accordingly! These are the kitchen experiences that make you a better...and more confident...cook! :-)
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21 users found this review helpful

Cocojito (Frozen Mojito)

Reviewed: Jan. 20, 2012
This is yummy. Added a bit more of the coconut to it, and since I noticed one reviewer mentioned the Wray & Nephew white rum...I remembered a bottle of this "moonshine" like rum I brought home from Jamaica, mon! I put some in....be careful with this over-proofed white rum if ya' use it. Hard to find here, though...I've only seen it in Jamaica. It's what they put in those wicked good rum punch drinks! Have fun! ;-) Thanks for the reminder, blacksnapper!!!
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18 users found this review helpful

Mini Apple Pies

Reviewed: Nov. 13, 2014
Fun & Yummy! Thanks for sharing!
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17 users found this review helpful

Campbell's® Easy Chicken and Cheese Enchiladas

Reviewed: Oct. 14, 2011
This is a quick & easy version of enchiladas! I have made these on several occasions and have added cumin and some drained & rinsed black beans to it, as well as the juice from 1/2 of a lime. I adjust the Pace from medium to hot, depending on who will be eating it! I also like to add a corn tortilla to the inside of the flour tortilla before I put in the filling for a flavor boost, as traditional enchiladas are made with corn tortillas! I also recommend a blend of jack & cheddar cheese and by all means, use red or tomatillo (green) enchilada sauce over the top before baking, NOT the salsa. You can also remove the cover from your baking dish about 1/2 way through the bake time, if you want some color and crispy edges. Feel free to bake a bit longer, if needed. Serve with sour cream on the side, and a nice mexican style rice. There's some great rice recipies on this site! ENJOY!
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17 users found this review helpful

Spaghetti with Broccoli and Mushrooms

Reviewed: Nov. 4, 2011
This needs tweaking! Use FRESH shrooms, (canned are so disgusting) fresh basil & garlic, and FRESH broccoli!!!! Too much black pepper, add 1/2-1 tsp. crushed red pepper flakes instead. I like more lemon, too and increased the amount of juice to my liking and microplaned a bit of zest in there, as well. If you use salted butter, you may not need an entire TB of salt. A splash of half & half was a great addition, too. Next time will add chicken or shrimp for the meat lovers in my family. I give it 1 star as written, but a 4 with the tweaks. :-)
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15 users found this review helpful

Easy Breakfast Sausage Burgers

Reviewed: Feb. 27, 2012
These are tasty and can be modified to your liking. Florabunda, if you are so concerned about fat & cholesterol, surely you know by now how to tweak a recipie to make it a healthier choice. Use ground turkey sausage. Smart Balance Spread instead of butter. Egg whites only...skip the yolk. Reduced fat cheese, or no cheese at all. Whole grain/whole wheat buns or bread. It's really not so complicated. When you see a recipie that sounds good, think of how to make it healthier and test it out! I made mine with the healthy mods and it turned out excellent and was very low fat and high in protien & fiber...most importantly, it was totally yummy! I skipped the pickles, though! Will be making these when camping this summer! Thanks for the idea! :-)
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14 users found this review helpful

Jamie's Cranberry Spinach Salad

Reviewed: Nov. 15, 2011
I have been making something similar for about 20 years, but I use fresh strawberries instead of craisins and I do not put poppy seeds in the dressing! DO NOT cheat yourself out of experiencing the fabulous dressing...it's what makes the salad and is far superior to anything store bought! I make mine in the food processor and add the toasted seasame seeds to the spinach, strawberries & almonds in the bowl, not to the dressing. Pulse the vinegar, sugar, onion, and paprika a few times to combine. Flip the switch to "on" and drizzle the oil through the hopper on top of the food processor. This emulsifies the dressing and gives it a bit of a "creamy" look. I use canola oil instead of veg. oil and also like to add a little bit of white pepper. This salad is an all time favorite and great for special occasions. Everyone loves it and you will get MANY recipie requests! Enjoy! :-)
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14 users found this review helpful

Bacon Wrapped Dates Stuffed with Blue Cheese

Reviewed: Jan. 19, 2012
Delicious, beautiful & impressive! A must try! Just for fun I brushed them with some apricot jam that I added a dash of cayenne pepper to first (brushed it on during the last 10 min. of baking) and it raised these beauties to a whole new level of fabulousity! With or without the glaze, they are awesome! Enjoy! :-)
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13 users found this review helpful

Christmas Snack Mix

Reviewed: Oct. 19, 2011
I give this 5 stars 'cuz it sounds so good! The Wheatnuts make it unique...for those of you that can't find them, they are in the snack section of the grocery store, usually on a top shelf, where the Chexmix and stuff like that is...NOT with all of the canned nuts. If you've never tried them, they aren't actually nut, they have a nut-like flavor and most of the variety of shapes don't remotely resemble a nut! Make the extra effort to find them. They are addicting and like nothing you've tried before! I think the additon of Craisins is a great idea and I will add those, as well. White yogurt coated raisins or white choc. coated mini pretzels would also be a fun & colorful addition! Thanks for this new & different version of a salty & sweet snack! I will be giving this away to teachers, neighbors, pastor, friends, etc. and I'm sure my kids will have a blast putting it together and bagging it up for everyone!
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11 users found this review helpful

Potato Casserole II

Reviewed: Oct. 24, 2011
I make a version of this that my husband's side of the family asks me to make EVERY year for Christmas...they call them "those amazing potatoes". I buy the o'brien style of shredded hashbrowns that have the onion & green pepper in them. If you can't find them, put in your own onion&green pepper...it adds alot of flavor. I never add butter to this dish, with all the cheese, sour cream & cream soup it's not necessary and you won't miss it, trust me! I also like to add fresh minced garlic to the mix...and I also never bother thawing out the hashbrowns as this recipie implies (with the need to press out the excess water) just mix it all together with the hashbrowns in their frozen state. Other soups work nicely, too. We have a vegetarian in the family so instead of cream of chicken I use cream of onion (great flavor booster!) cream of celery or cream of potato. Since I always double this for a crowd, I use two different types of soup. Cr. of onion is my favorite, though! If you want crispy browned edges, remove the foil or lid half way through baking. When it's all bubbly & browned around the edges, it's done. It takes a little over an hour and when doubled, takes more like 1 1/2 hrs. or so. I also think the chips make it too greasy. 2 cups of coursely crushed corn flakes (cereal) mixed with 1/2 c. melted butter is better, I think. If you use durkee fried onions, put them on the last 10-15 min. or they will burn! Don't forget to spray baking dish w/nonstick spray!!!!
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10 users found this review helpful

Breakfast Burritos with Green Salsa

Reviewed: Jan. 15, 2012
These are yummy. Never tried it with cream cheese before! In the past, we've made these when camping and used pepper jack cheese instead. Garden fresh diced tomatoes are great in these, too! If you use smaller tortillas, and add more chorizo, it's enough to feed a group of hungry campers! I hate to admit this, but an icy cold beer goes great with these, even if it is morning! Try a bloody mary w/ a chaser! YUM!
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9 users found this review helpful

Basil, Roasted Peppers and Monterey Jack Cornbread

Reviewed: Oct. 6, 2011
A quick and easy way to make these is to use two boxes of corn muffin mix (I prefer Jiffy) and follow the directions on the box for the egg & milk (sub. buttermilk, if you have it!) you may then use the recipie suggestions for the sauteed onion, sugar, cheese, basil and red pepper. I usually use a small can or two of diced green chilis instead of basil. You can throw in a 1/4 cup of melted butter for a flavor boost, but no need for 1/2 a cup! I drain a can of corn and add the kernals to the mix and you don't need the TB of baking soda, but you can add one tsp. if you want higher muffin peaks. I use a combination of cheddar & jack cheese and also sprinkle some cheese on top before baking. This is enough muffins for a crowd, you should yeild 24+. FYI, they freeze very well, too. You may also bake this in a large loaf pan, well greased and will take about 45 min. to bake @ 350 degrees. If you bake in a loaf pan, bake for 15 min. and then sprinkle the cheese on top & finish baking, or the cheese gets over-browned. This version always gets rave reviews from friends & family and is excellent on a chilly day with a steaming bowl of chili or tortilla soup! Enjoy!
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8 users found this review helpful

Slow Cooker Thai Pork with Peppers

Reviewed: Jan. 19, 2012
Yummy served atop Jasmine rice....don't shred the meat! Cut boneless chops into strips and don't add the bell peppers until the last half-hour of cooking or they will disintegrate. I also cut the ginger in half...way too much for only 1 lb. of meat, and although I LOVE garlic, some of my cloves were pretty big so I only used 4, which I thought gave it plenty of garlic flavor. Sprinkled some fresh chopped cilantro on top & a squeeze of fresh lime, too. Enjoy with an ice cold beer! :-)
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7 users found this review helpful

Best Ever Popcorn Balls

Reviewed: Oct. 31, 2011
These popcorn balls ROCK! Made them today for my son's 4th grade class. I got 21 baseball size balls using 3 regular size bags of butter flavor microwave popcorn (that's what I had onhand) and added 1 1/2 tsp. of vanilla and only 1 tsp. of water. I also used red & yellow food coloring to make them orange. Keep the popcorn warm after you pop it for easy mixing. I left the bags sealed and put the in the oven (at 275 degrees) until I had them all popped and the marshmellow goodness was melted & ready to go. Put the bags one at a time in a colander to get all of the unpopped kernals out! (they will go to the bottom, just scoop the popcorn out of the colander carefully!) I mixed it all at one time in a large stockpot and wore latex gloves sprayed with Pam to shape the balls, then just put them on a baking sheet to cool before putting them in treat bags. A huge hit! I will be making tons of these for Christmas treats for all and will make them look more festive by adding red & green m&m's, gumdrops, whatever. Super easy and so yummy. Truly this is "pocorn balls 101" so don't be afraid to give them a try! Happy Halloween! :-)
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7 users found this review helpful

Delicious Grape Salad

Reviewed: Oct. 4, 2011
This is a simple & yummy dessert that eveyone will enjoy! I have made this before, but not with the crushed grahams. Better, I think, to add some of them on the very top, so they stay crunchy. I have layed with toasted, chopped peacans before and also have added a little bit of Baily's Irish Cream to the cream cheese mix...not too much, though so it doesn't get too thinned out. Yum-o!
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7 users found this review helpful

Swiss Chicken Casserole II

Reviewed: Oct. 4, 2011
I give this 5 stars for it's simplicity and because it's good enough to serve company without alot of fuss. I have been making this for years and everyone loves this dish. I do two things differently. One, is that I layer a slice of deli ham over each chicken breast (don't get it sliced thin!) and put the swiss on top of the ham. Second, I add a tsp. or two of dijion mustard to the cream of chicken soup & milk. Feel free to remove the foil during the last half of bake time if you want a bit of crunch to your stuffing on top. Also, if you prefer a less salty dish, use reduced sodium soup. Delicious! I have always called my version of this "Dijion Chicken & Ham Bake". Enjoy! :-)
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7 users found this review helpful

Candied Cashew and Pear Salad

Reviewed: Jan. 19, 2012
3 stars as written but with some tweaking, was much tastier and is worth making. First off, way too much cinnamon as listed in the directions. I cut this back to one heaping teaspoon and found that to be plenty. I used salted cashews, as I like the salty/sweet combo. Add a bit less vinegar, and add more if you think it needs it. I also added about 1/4 of a cup of white sugar, as I thought the dressing was waaaaay to tart & tangy with frozen, unsweetend raspberries and also added some salt & pepper and 1/3 of a small onion before I pulsed it all together in the food processor. I drizzled in the olive oil through the hopper and it emulsified nicely. Dried cranerries can be used if you don't have cherries. I also sprinkled the feta on seperately on the serving plates. It was a good salad..worth making again. I think finely shredded swiss cheese would taste good instead of feta, too and my try next time!
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6 users found this review helpful

Fire Roasted Tomato and Feta Pasta with Shrimp

Reviewed: Oct. 26, 2011
Super yummy dish! I add sliced kalamata olives and crushed red pepper flakes to this instead of the black pepper. Be careful how much salt you add as feta is very salty and so are canned tomatoes. Serve with crusty bread and a spicy red wine and you will be in heaven! Impress your guests with this elegant but easy dish!
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6 users found this review helpful

Sauteed Mushrooms

Reviewed: Mar. 18, 2012
Used portabellas and no way was I going to use an entire 1/2 stick of butter. I used 3 TB of unsalted butter and a drizzle of EVOO and let the 'shrooms sweat a few minutes in the pan. I then added about 1/2 of the package of dry ranch and I thought they were just right. Quite tasty and this method has much less fat and sodium.
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5 users found this review helpful

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