fitzbeew Recipe Reviews (Pg. 1) - Allrecipes.com (19589517)

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Sweet, Sticky and Spicy Chicken

Reviewed: May 1, 2014
I thought it was fine. I did shake the cut-up raw chicken pieces in a mixture of flour, salt, and pepper before cooking them. Maybe because my chicken breasts (though boneless skinless) were so huge, I should have doubled the sauce. I also found the sauce to need more salt. I *did* use low sodium soy sauce, but I pretty much always use this type of soy sauce, and don't usually notice recipes to need salt even when I use this soy sauce for the called-for regular soy sauce. I might try this again, but will check reviews to make some changes. I stir-fried some broccoli with it, so at least it will make a nice meal for the next few days!
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Slow-Cooker Chicken Tortilla Soup

Reviewed: Apr. 1, 2014
I made a few modifications to this based on other reviews, and also used cooked chicken from a rotisserie chicken. Overall this is good! It is pretty spicy for my wimpy taste, but I like it. I cooked on high for about 4 hours and the onion was still crunchy, so I'm cooking it longer as we speak; also added 5 more torn-up corn tortillas just now, hoping to thicken it up a bit. - I added 5 or 6 chopped up corn tortillas when I started cooking. - I added some "better than bouillon" chicken flavoring - I used diced tomateos with chilies (instead of the whole diced tomatoes), but this might have been part of the reason that it turned out pretty spicy for me! - I did not use the can of chilies since I used the tomatoes with chilies - didn't use the corn as I'm not a fan of corn in recipes. I think I will probably make this again, but maybe use the can of mild chilies instead of the tomatoes with chilies, to lessen the spice a bit. I used a can of mild enchilada sauce so I don't think that's where the spice is coming from. By the way, I don't think it tastes like "liquid enchiladas" as other reviews have said. :)
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Honey Baked Chicken II

Reviewed: Apr. 1, 2014
I guess I should have known that since I'm not a huge curry fan, I should not try a recipe like this. I used two boneless-skinless chicken breasts, and then for the rest of the 3 pounds I needed, I used some tenders. (I had this frozen chicken on hand). I used brown mustard, and used about 1/3 cup butter. Also chopped up an onion and baked along with it. Really just okay, I wasn't super impressed.
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Easy Red Beans and Rice

Reviewed: Mar. 16, 2014
I really enjoyed this! Used Hillshire farms smoked turkey sausages, but it was only 13 oz, and next time I will use an actual kielbasa for a less sweet sausage. I also used a can of Ro-Tel tomatoes with chilies instead of the whole tomatoes. I'm not sure if it was that, or the black pepper, but it was pretty spicy for my wimpy tastes! I even had used "mild" Rotel....I really liked it though, and I will definitely make again.
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French Toast Sausage Fluffins

Reviewed: Dec. 3, 2013
I bought turkey maple links vs. pork to bring the fat content down (by 1/4!!), and substituted 1 cup ww flour for 1 cup of regular flour (the Fleischmann's website says you can do this; I don't see it on allrecipes, although there is an asterisk by the flour ingredient, so perhaps this option was accidentally left out?). Anyhow, they smelled amazing and looked absolutely gorgeous. I dipped in syrup. But the taste is very, very...yeasty, at the risk of sounding "duh". As in, it's actually kind of sour. I had to use a lot of syrup for dipping. Very odd. I would love to find out/figure out a good fix for these, like adding more sugar.
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Delicious Raspberry Oatmeal Cookie Bars

Reviewed: Nov. 17, 2013
These were a bit too sweet, but still very tasty! I think maybe adding lemon juice to the jam, and less sugar in the crust would be better? Would like to get it less sweet and "perfect", because they were so easy and convenient! I did follow some of the reviews and, with a doubled recipe, used 1/4 cup less butter, and also added an egg to the crumb mixture.
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Linzer Torte Cookies

Reviewed: Oct. 30, 2013
Made exactly according to the recipe, with linzer cookie cutters. So good! Everyone loved these. :)
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Slow Cooker Chicken Stroganoff

Reviewed: Oct. 30, 2013
This was SUPER good! I used low fat Cream of Chicken soup, plunked the chicken breasts in whole, added a bit of milk, and actually cooked it all together minus the cream cheese (didn't add soup later, but at the beginning). I was in a hurry, so I cooked on 3 hours ish on high before adding the low fat cream cheese and then cooking for half hour or so. Very very tasty!!! Served over whole wheat noodles.
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Big Soft Ginger Cookies

Reviewed: Oct. 6, 2013
I LOVE these! have made many times just as the recipe states, and they're so good!
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Amazing Pork Tenderloin in the Slow Cooker

Reviewed: Oct. 6, 2013
This was *very* just okay. Not terrific flavor--tasted kind of coffee-y to me (I think that was the onion soup). Ended up chopping it up and freezing--hopefully will remember to use for tacos or enchiladas!
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Garlic Chicken with Orzo Noodles

Reviewed: Sep. 3, 2013
I cooked the orzo in low-sodium chicken broth, used roughly 3 cloves of garlic (1 regular clove and 1 enormous clove, so more than 2), but I am just not real impressed with this recipe. I added Italian seasoning and the parmesan cheese and that helped, but still not an amazing recipe....Bummer. I'm sure I could tweak it a bunch and make it better, but I'd rather work with a recipe that has more flavor.
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Maple Salmon

Reviewed: Sep. 2, 2013
This was absolutely terrific!! I followed the other reviewers' suggestions, and omitted the garlic salt, added more garlic cloves, and added some grated ginger. I doubled the marinade to have extra, so I used 4 ish garlic cloves, and 1 Tablespoon grated ginger. I also used low-sodium soy sauce. I covered with foil and baked. It turned out SO good!! I can't wait to share this recipe with my family and friends.
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Gingerbread Boys

Reviewed: Sep. 1, 2013
This recipe is really great. I have made both with and without the orange zest, and have found that the zest really adds a nice touch and flavor. I made these a few Christmases ago, and then again for my boyfriend for Valentine's Day. He loved them!
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Mediterranean Lentil Salad

Reviewed: Sep. 1, 2013
This was really good! I loved it! I followed the recipe, and was just so happy with the way it tasted, smelled, etc. I raved about this to my mom.
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Bourbon Chicken

Reviewed: Sep. 1, 2013
I followed the suggestions of other users, and used vanilla instead of bourbon, and also put in minced garlic. I was NOT impressed with this dish. It was kind of weird, just too "vanilla"-y of a flavor....and unfortunately I overcooked the chicken, too, which is easy to do with boneless skinless breasts. Won't be trying this again. I would love to find a great bourbon chicken recipe!
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Turkey Veggie Meatloaf Cups

Reviewed: Aug. 4, 2013
I was kind of worried how this recipe would turn out, due to the diversity of reviews (e.g., "this was great with such and such changes", and "this was terrible! no flavor!"). I mostly followed the recipe. I did use less veggies: 1 zucchini, 1/2 of a GIANT yellow onion, 1 green bell pepper (I don't like red bells), added 2 cloves of minced garlic. Followed the rest of the recipe, and made sure to let it sit for 15+ minutes once all the ingredients were added, so that the couscous wouldn't be crunchy (as per another reviewer's advice). I don't like BBQ sauce or ketchup, so I topped each one with some 30-minute bottled teriyaki marinade. I cooked for 20 minutes on ~370 degrees, but my oven runs very hot so it probably evened out to about 400. It made 19 "meatloaf muffins", and they are SO good! I tested almost half of them with the meat thermometer, as I am paranoid about food safety, and they were well over 165 degrees, but so moist and good! I definitely would like to make these again--a real keeper!!! thanks very much to all the reviewers!
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Chocolate Crinkles II

Reviewed: May 18, 2013
Absolutely terrific. I bake just as called for in the recipe, and make no changes. Make sure you use the parchment paper!! Even with no-stick cookie sheets, you really really need the parchment paper. This is my roommate Lisa's favorite cookie, and I've made many times!
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Penne with Chicken and Asparagus

Reviewed: May 18, 2013
I made this recipe exactly as written and it was pretty darn bland, as other reviewers have said. Also, I would add more chicken and more asparagus next time; I only used a 12-oz box of penne (whole wheat), and even with that, it was still rather noodle-heavy. I think to eat all the leftovers, I'll add some italian dressing (my friend's suggestion).
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White Cheese Chicken Lasagna

Reviewed: May 18, 2013
This is AMAZING. I'm eating it right now. I made just a few tiny changes: used 8 oz of fresh spinach from the bag, vs. 20 (!!!) oz of frozen, and also used fat free ricotta cheese. I covered it to bake for 30 minutes, and then baked it another 15 or so uncovered because the darn noodles on top didn't want to cook (I used no boil). I will DEFINITELY make again!!!! maybe next time use a tad less salt. If I remember correctly, I didn't even use quite the called-for amount of salt as it was, so next time I'll probably use 1/2 teaspoon. :) Amazing recipe!!!!!!
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Creamy Chocolate Frosting

Reviewed: Dec. 2, 2012
This was terrific. So chocolatey and GOOD!
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Displaying results 1-20 (of 25) reviews
 
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