ChilledCoyote Recipe Reviews (Pg. 1) - Allrecipes.com (19283789)

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Seafood Enchiladas

Reviewed: Jan. 4, 2014
We really enjoyed this recipe. I started by sauteing some shallot with the onion (had half a red onion in the fridge, so I used that), then lightly sauteed the chopped shrimp and a chopped up tilapia fillet. Stirred in half the cheese (used pepper jack) with the seafood and set it all aside for a minute. Made a roux using 1/2 a stick of butter and about 5-6 Tb flour, cooked slowly, then added maybe 1.5 cups of buttermilk (which I also had on hand and needed to use), and whisked while it cooked on low for a few minutes. Then I turned down the heat and stirred in the sour cream and about a cup of green enchilada sauce. I added a couple sprinkles of garlic powder and cumin, while whisking over low heat. Once done, I mixed about 1/4 of the sauce into the seafood mixture. My corn tortillas refused to bend, and would only crumble, so I made them into a tortilla layer, put half the seafood on top, put half the remaining cheese on top, then another layer of tortillas, the rest of the seafood mixture, another 1/4 of the cheese, then a final layer of tortilla. I poured the sauce over it all, then put the rest of the cheese on top. Baked at 350 for 32 minutes, served with sliced green onions and fresh cilantro on top, with ribbons of zucchini sauteed with garlic and lime on the side. Highly recommended, despite all my substitutions! I love these casseroles, they are a great way to use up ingredients you need to use!
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Nutty Brown Rice Salad

Reviewed: Oct. 21, 2013
Just tried this and we really love it. I had a couple of snafus, but it worked out okay. I used sweet brown rice, but had just under a cup of it. I mistakenly used a 2:1 ratio when I boiled the water, so I ended up just rinsing with cold water in a strainer. Added benefit - immediately cool rice. I then discovered that I had no can of kidney beans... ummm... quickly improvising, I omitted the beans and used champagne dressing instead of italian, thinking I could play it off as a broccoli/pepper/lemon/garlicky Italian style flavor. Bingo. So aside from screwing up completely on the base, it is really good. Still refrigerating a bit to serve with some baked chicken aux herbes de provence and fresh artichokes. Nom.
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Apple Pie by Grandma Ople

Reviewed: Oct. 6, 2013
Great recipe! I made the minor adjustments mentioned by lots of other reviewers - egg white on the crust, pour sauce onto apples before covering with lattice, egg white on the lattice, baked at 350 the entire time, added cinnamon, a bit of nutmeg and clove, and replaced one TB water with vanilla. I used granny smith apples and (totally cheated by using) a frozen crust. But it seriously makes pie a possibility. Fantastic results, loved by everyone!
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Photo by ChilledCoyote

The Best Pavlova

Reviewed: Jul. 20, 2013
This turned out to be really delicious and beautiful. It was more golden than white, and I had to take it out of the oven about 15 minutes too early because dinner had to go in, but the final product was gorgeous and totally delicious.
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Banana Crumb Muffins

Reviewed: Apr. 28, 2013
These were really great. I added 1 tsp. vanilla, 1 tsp. cinnamon, and 1/2 tsp. nutmeg to the batter. I admit that I let the 6 yr old helper mash the bananas, so they may not have been very ... smooth, but I also felt like they turned out a bit bland. Next time I might add some nuts for texture, or some semi-sweet chocolate pieces, or some craisins for a tart note. I might also add a little oatmeal to the topping, and so also a bit more butter, for a little crunch. I like these a lot. I feel like I could LOVE them with just something to add a punch. Coconut in the topping? Cinnamon chips? Toasted pecans? This is a great base, and I really like that there is no oil in the recipe. Can't wait to experiment with this the next time my family tricks me into buying bananas, swearing that they love them and will eat them immediately, only to let them rot in the fruit basket. Secretly, I'm glad.
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Cream of Celery Soup

Reviewed: Dec. 27, 2012
Just finished this great soup. I re-portioned it to be 4 servings and used half an onion, two medium carrots, 7 stalks of celery, and 5 large cloves sweet garlic. Like others, I used an immersion blender to puree about half of the veggies when it was done cooking. Sooo delicious, very sweet flavor, like potato soup without the weird, annoying potatoes. Served with baked tortillas, which ended up tasting like saltines. Overall very satisfying and easy on a cold evening!
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Stir Fried Sesame Vegetables with Rice

Reviewed: Sep. 22, 2012
Very simple and delicious. I had snow peas instead of asparagus, and I added some heritage carrots we had around the house. I also probably doubled the garlic and ginger, but we love those flavors. Using broth for the rice makes it very moist, and this recipe calls for a smaller amount of rice than I would usually make for a family-sized recipe, but I think it encouraged everyone to eat more veggies, so that was a good outcome too. Overall, this is a good basic guide to a healthy stir fry that focuses on the veggies instead of on a thick sauce.
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Brownie Pudding

Reviewed: Aug. 24, 2012
This is by far the weirdest thing I have ever made. I didn't have any eggs, but the man wanted dessert, so I intended to deliver. Boo. The dough was much more like a paste, and the boiling sugar water you pour over the top was totally liquid, as expected. The directions say to bake until "set," and at 35 minutes, it was still totally liquid. I let it stay in until it had been about 50 minutes, and it was still pretty runny. After it started to cool, it became clear that the sugar had been boiled to the hard ball stage, because it became totally hard and sticky when you tried to eat it. The flavor wasn't great either, unless you like the flavor of dark molasses. I'm a total dessert person, and I couldn't eat more than a bite or two. Total bummer! Now I will have to soak the pan in hot water just to get rid of the leftovers. This is the first time in over 18 years of cooking that something just has turned out terribly. Very sad.
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Mrs. Sigg's Snickerdoodles

Reviewed: Jun. 24, 2012
They turned out great! Well, at least the first batch did. With the 2nd and 3rd, the wine I was drinking started catching up with me and I burned them. So I would suggest definitely trying the lower end of the time range for baking and checking frequently. However, these babies were positively delicious. Highly recommend!
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Chicken Parmigiana

Reviewed: Jun. 19, 2012
Loved it. As others suggested, I added some spices to the bread crumbs and didn't put the tomato sauce on top during the second bake. Served with some brussel sprouts and garlic bread, and the family really enjoyed it!
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Jasmine's Brussels Sprouts

Reviewed: Jun. 19, 2012
We liked this a lot - seemed kind of like a lot of meat for the amount of brussel sprouts, I might do less next time. The texture was just right for me, but apparently my husband likes them better when they are all melty inside. The flavor was really good, and the recipe was easy to make. Overall, I loved it, and the husband liked it a lot, so that's pretty good.
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Good Old Fashioned Pancakes

Reviewed: Mar. 21, 2012
Mmmm, great flavor when cooked on a cast iron skillet! I totally should have warmed the egg and milk, because the butter did solidify a bit when I mixed them in, but a certain 5-yr-old was in no mood to wait! I also didn't sift anything, and the stirring was under the control of said 5-yr-old. They turned out kind of like the German pancakes I've had - a little thin, but just great! I'm sure they would be fluffier if I sifted the flour and/or didn't solidify the butter, but we loved them as is, with some Nutella! Highly recommend.
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Shepherd's Pie VI

Reviewed: Feb. 17, 2012
Loved it. Added garlic and some extra vegetables, and also followed the advice of others to use the brown gravy mix. Delish.
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Romanian Apple Cake

Reviewed: Feb. 17, 2012
Pretty yummy! I didn't use the walnuts, as others said it wasn't authentic and I also don't like them. I used Fuji apples because that's what I had, and it was fruit-sweet, not too sweet. The family enjoyed it, I just wish it had something to make it pop!
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Absolutely Amazing Ahi

Reviewed: Jan. 1, 2012
My tuna steaks were not sashimi grade, so I had to cook them. I broiled them with some seasoning and then made this recipe as a side/topping for the fish steaks. It was sooooo incredibly good. I used 50/50 cuke/avo. Highly recommended if you love avocado and cucumber, like I do!
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Spinach Turkey Roll

Reviewed: Jan. 1, 2012
This was fantastic, and very easy to put together. I used about 3/4 cup dry bread crumbs, and fresh baby spinach that I wilted in the microwave. I had a bit of feta left over, so I threw that in there too. For the last 10 minutes of baking, I put more spaghetti sauce on top and sprinkled with some (Mexican!) cheese so it could get all toasty. Super delicious!! Served it with a pasta salad and champagne for New Year's Eve.
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Blueberry Coffee Cake III

Reviewed: Dec. 25, 2011
Made this for Christmas morning breakfast - and it was fantastic! I did add a couple more tablespoons milk and a splash of vanilla, but otherwise followed the recipe exactly. It turned out just like the picture and tastes GREAT! The pecans give it just the right amount of chewiness, as the cake and blueberries are quite soft and luxurious. I used frozen blueberries, just barely defrosted, tossed in a couple tablespoons of flour, and they turned out perfectly. Definitely adding this one to my repertoire!
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Algerian Flafla (Bell Pepper Salad)

Reviewed: Nov. 27, 2011
MMMM, delicious. I added a bit of turmeric and basil, and it was great with the buttered fettucine and pork chops. Great stuff! Easy, too.
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Easy Mexican Casserole

Reviewed: Oct. 18, 2011
Super delish. Sauteed chopped onion with the ground turkey, added a bit of garlic and a bit of taco seasoning. Poured in the jar o salsa. I also used rinsed black beans instead of chili beans (since that's what I had on hand) and added in some diced jalapenos from my garden. I probably used about 1 cup of grated cheese. I layered corn tortillas in the casserole to make it just like a little Mexican lasagna, and baked. My family gobbled it up so fast that there was not a scrap of leftovers! We will definitely make this again. Could try a couple different types of beans - chili beans, as called for, or refried. Could also perhaps add a can of green chiles, or whatever else tickles your fancy. Very versatile recipe, just like Italian lasagna - the flavors meld together really well.
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Creamy Pesto Shrimp

Reviewed: Oct. 18, 2011
I too used half and half instead of cream. I sauteed onions and mushrooms in about 2 Tb butter, then added the half and half, then the cheese. I used about 6 ounces of pesto, and both cooked shrimp and crab meat. The final product was quite good, still maybe a bit oily for me. I also didn't use the whole pound of linguine, so there was a lot of sauce to noodle - that's my fault! I served it with chopped red bell pepper on top, and would next time add some crushed red pepper flakes. Overall it was a real hit, though, as both boyfriend and 5-yr-old daughter enjoyed it. Hoping the leftovers will be equally delicious.
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