Nancy Recipe Reviews (Pg. 1) - Allrecipes.com (19428735)

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Slow Cooker Chicken Marrakesh

Reviewed: Jan. 7, 2014
This was really good. It was quick, easy and healthy too! My husband also liked it and he does not like to try new foods. I used all the ingredients as specified but perhaps a little more garlic and a little more chicken. This is a keeper recipe. Thank you Kcooper78...
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Broiled Herb Butter Chicken

Reviewed: Apr. 22, 2013
I tried the recipe this evening. It came out a little tough for my liking but it had a good flavor. I followed the recipe exactly except that I cut the butter in half. Because I liked the flavor, I will incorporate some of the comments submitted by other raters. Thanks for the tasty recipe!
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Home-Style Brown Rice Pilaf

Reviewed: Oct. 27, 2012
This recipe has an abundance of subtle flavor. My husband loved it and asked for seconds. I was going to initially serve this as a side dish but it was so hearty that it stood on its own and I served it solo. When I combined the rice with the rest of the ingredients in the skillet, the mixture seemed a little dry so I added one cup of low-sodium chicken broth. That did the trick. Thanks for the great recipe, Jen. This is a keeper!
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Linguine with Clam Sauce

Reviewed: Jan. 10, 2012
I believe this was a great recipe. Did use olive oil versus vegetable oil and added 1/2 finely chopped onion and parmesan cheese to thicken at the end but overall great flavor. Thank you for the recipe!
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2 users found this review helpful

Beef Fried Rice

Reviewed: Jan. 9, 2012
Good basic recipe but after reading reviews I made changes but the recipe easily adapted to changes. Used sesame oil versus vegetable oil and used left over prime rib trimmed and cut in small cubes versus the ground beef. Used brown rice and some leftover long-grain and wild rice and increased to 5 tablespoons of light soy sauce. Added some fresh thinly sliced mushrooms and some frozen peas. My husband and mother-in-law really liked this. It all went in one sitting. Thanks, Edith. The next time I have ground beef I will try this as originally intended.
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3 users found this review helpful

Toasted Pecans

Reviewed: Jan. 6, 2012
Followed the recipe to the letter but they scorched the pecans.
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3 users found this review helpful

Best Peanut Butter Cookies Ever

Reviewed: Jan. 6, 2012
These were awesome on flavor but came out flat. Did not cook more than 9 minutes. Thanks for the yummy recipe.
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3 users found this review helpful

Boneless Garlic and Rosemary Rubbed Prime Rib with Red Wine Mushroom Sauce

Reviewed: Jan. 1, 2012
I needed to change the recipe to eliminate the mushrooms (some of our guests did not care for mushrooms) and it did not work out for me. Also, the sauce turned out salty. The roast did cook perfectly and the instructions overall were great. I will try the recipe as originally advised the next time but I do have concerns about how to eliminate mushrooms and still get good results. Thanks!
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5 users found this review helpful

Venison Meat Loaf

Reviewed: Dec. 9, 2011
This is an excellent recipe. Awesome flavor and very moist. Baking this leaves the house with an aromatic smell (yum). I had several coming to dinner and not enough venison so I added 1.5 lb ground beef and followed the rest of the recipe but put in a 9 x 13 baking dish. I cooked for 80 minutes and let sit for 20 minutes. Everyone from adults to younger kids loved this. Thanks for the great recipe!
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2 users found this review helpful

Best Butternut Squash Soup Ever

Reviewed: Dec. 9, 2011
This is an excellent recipe. I did take the advice of other reviewers and first baked the butternut squash (cut in half, removed seeds, salted and peppered cut side, pricked skin and oiled pan and skin - placed on cookie sheet in 350 degree oven for 45 minutes - removed and let cool), and then scooped out squash and added to pan with butter, onion, garlic, thyme and chicken stock mixture for about 10 minutes. I then added the cumin, allspice and salt and pepper. I let this sit until the rest of the meal was ready and then warmed again and put in blender just prior to serving (I ended up straining out some of the liquid to get soup to the proper consistency. I put a dollop of sour cream in center when serving. This was well received!
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8 users found this review helpful

World's Best Lasagna

Reviewed: Dec. 4, 2011
Excellent recipe and definitely a keeper. I plan to use a slightly modified version of this recipe (using some of the other rater's suggestions) on Christmas eve. Thanks for the great recipe!
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2 users found this review helpful

Homemade Chicken Soup

Reviewed: Nov. 27, 2011
This is a great recipe. I did not add the half and half but followed the rest of the recipe. All enjoyed... This is a keeper. Thanks!
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4 users found this review helpful

My Best Clam Chowder

Reviewed: Nov. 19, 2011
Good recipe but I made some changes. On the ingredient list I added 4 slices of diced bacon, increased potatoes to 3 cups, added 3 cloves garlic (diced), added 1 can chicken broth, reduced butter to 1/2 cup and reduced all-purpose flour to 1/4 cup and the next time will reduce red wine vineger down to 1.5 T. On the directions I sauteed the bacon in a 5 quart dutch oven over medium heat. When crisp I added the onions, celery and garlic until they started to get translucent. I later added the carrots and 5 minutes later added the potatoes. I let them cook for about 5 minutes and then added the clam juice and instead of water added the chicken broth - just enough to barely cover. I added some salt and pepper and brought to a simmer for about 20 minutes. In the meantime in a small saucepan I melted the 1/2 cup butter and wisked in the 1/4 cup flour - I then added the half and half until this got thick. I then poured this over the vegetable, clam juice and chicken broth mixture and later added the clams as informed below and also the vinegar. My husband absolutely loved this recipe. Thank you Pioneergirl... (I know I made some changes but you gave an excellent base recipe and I just incorporated some changes from my years of experience in making fish and clam chowders).
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39 users found this review helpful

Moe's Fabulous Mashed Potatoes

Reviewed: Nov. 18, 2011
This is a great basic mashed potatoes recipe. I have added a quartered onion to the potatoes while cooking and eliminated the nutmeg but all else remains the same. This turns out perfect every time.
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2 users found this review helpful

Fish Chowder

Reviewed: Nov. 17, 2011
My husband really loved this fish chowder. I made a few changes. I substituted 8 strips bacon for the butter, which I chopped in 1/4 inch pieces and then sauteed until crisp (needed to pour off some of the drippings to get down to 2 T) and then added onions and celery. I also added 2 cloves of diced garlic to this. When these were almost tender I added the mushrooms. I did all else as decribed in the original recipe. It made a good fish chowder and fairly simple to do! Thank you for the good recipe...
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4 users found this review helpful

Eggplant and Lamb Stew

Reviewed: Oct. 29, 2011
First of all, this is an excellent recipe! Due to personal preferences, I made a few changes by substituting olive oil for the butter, used boneless leg of lamb instead of the shoulder (as it was available), used can of organic chopped tomatoes instead of the whole tomatoes, used 1/2 can of the tomato paste instead of 1 tablespoon and substituted chicken broth for the water. I took another reviewer's advice and soaked the peeled and chopped eggplant in salt water for 30 minutes before using. My husband was sceptical about this recipe at first but once he tried this delicious stew, he told me this was a 'keeper' recipe and I agree. The prep time was a little longer than noted and I cooked about 30 minutes longer than noted (personal preference). This recipe is easily doubled and it can be served as a stand-alone stew. Thank you for this great "keeper" recipe!!!
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3 users found this review helpful

 
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