bizicook Recipe Reviews (Pg. 1) - Allrecipes.com (1972479)

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Clark's Quiche

Reviewed: Apr. 26, 2014
This is a yummy recipe. I made mine in a muffin tin for 6 and cut the recipe in half. I never use pie crusts for my quiches. To me that's just extra calories. You need to let them sit for at least 20 minutes if you're not using a piecrust to ensure they stay firm. However next time I might try just putting a very thin piece of the pie crust in the bottom. My personal preference is a creamier quiche topping so next time I will use three eggs to 3/4 cup cream instead of the four eggs it called for. I cooked this for a total of 13 minutes at 375.
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Banana Muffins II

Reviewed: Oct. 24, 2013
These turned out terribly. It seems like there was too much rising agent. 1 tsp baking powder, 1 tsp baking soda 1 egg, doesn't sound unreasonable but something was off. I did put in an extra banana because I used the small ones, but other than that, I followed the recipe exactly. They looked really nice, with an impressive 'muffin top' but alas . .
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2 users found this review helpful

Thai Coconut Chicken

Reviewed: Oct. 19, 2011
This is not to my liking as is. Super bland. I hated to waste the whole thing so I added smoked paprika, tandoori seasoning, lemon juice (I didn't have lime or I would have used that), ginger, cayenne pepper. I kept on tasting and adding. This made it edible but I'll not be making this again. I was thrilled to find an easy coconut milk recipe but there is no such thing! It takes time and lots of ingredients to develop the exotic flavors of good Thai food.
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1 user found this review helpful

Mushroom Chicken Parmesan

Reviewed: Jul. 1, 2010
Mmmm, mmm. I made this and it was so easy. I deeply browned boneless, skinless chicken thighs first for that extra richness of flavor and used the same pan to put in the oven. Also, I didn't have mushrooms (dang) so I used broccoli spears instead. The broccoli got a little overdone but I like it that way. Next time with mushrooms I'm sure it will be perfect. I did salt & pepper the chicken before browning. Served with chicken & mushroom Rice A Roni, yummy. This is an indulgence I'll definitely use for my next dinner gathering.
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White Cheese Chicken Lasagna

Reviewed: Jan. 21, 2009
This was disappointing. It didn't have enough flavor. I added crimini mushrooms with the chicken and used fresh blanched spinach and added a bit of thyme to the chicken mixture but it still didn't do it for me. I made an extra pan for my kids (grown) but decided not share as I pride myself on tasty meals! And this just wasn't up to par.
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Slow Cooker Italian Beef for Sandwiches

Reviewed: Feb. 1, 2007
Huh???! Where's the flavor?? I used broth & 2 packets of dressing mix (which isn't cheap) and was expecting my house to be filled with a wonderful aroma when I came home from work. I could barely smell it. Yes, the meat is tender, but I was expecting more. The flavors didn't translate into the meat. sorry . . . I'll look for another recipe. Now, what to do with all that liquid? Maybe adding some veggies to it will give it more flavor for a soup for tomorrow. Oh and yes, more seasoning of some sort.
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Easy Italian Sausage Lasagna

Reviewed: Apr. 4, 2006
Very easy and good. I'd never made lasagne with sauce from a jar before. With the cheeses you really couldn't tell it wasn't homemade. I substituted a parmesan basil white sauce for the ricotta cuz I thought plain ricotta would be too bland. I did add a chopped onion, 3/4 lb of sliced mushrooms & half cup each of wine & water. Even with the increased liquid I needed to use another half jar of sauce.
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3 users found this review helpful

Hatteras Style Clam Chowder

Reviewed: Jan. 26, 2006
This is now my new clam chowder. I did have to make some roux with cream for my boyfriend, tho, but just added this broth to his. He likes thick chowder. We were both happy! He loved it even tho he'd been skeptical about my putting bacon in it.
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Mom's Stovetop Pork Ribs

Reviewed: Jan. 24, 2006
These are awesome. Even my veryyy picky boyfriend thought they were a keeper. I lessened the soy and the water, as other's suggested but otherwised followed the recipe to a T. One note though, when it says brown bits it really means brown bottom. All of a sudden (after 50 minutes or so) there was no water and the bottom of the pan was covered with all the seasonings and I almost burned it. Very delicious, concentrated brown sauce though. Just be careful or it could ruin the pan and the ribs.
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81 users found this review helpful

Artichokes

Reviewed: Jan. 23, 2006
Yummm, artichokes have been my favorite veggie since I was a kid. I'll never make them any other way again. My one suggestion though, is to melt the butter and pour over the chokes and garlic because it's too easy to get a nasty poke from the leaves if you try to rub in butter. I used about 5 cloves of sliced garlic for 2 large chokes. I put them on a steamer rack and filled with water to the bottom of the steamer and had no problem with running out of water.
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8 users found this review helpful

Tender Onion Baked Chicken

Reviewed: Jan. 11, 2006
This was very good and soooo easy to prepare. I omitted the salt and used unsalted butter & only used 1/2 the package of onion soup mix because of the comments of everyone. Next time I will use the whole package of onion soup mix, as my boyfriend thought it needed more coating. This is a keeper based on easy prep alone, with the plus that it tastes good!
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Hearty Tuna Casserole

Reviewed: Nov. 18, 2005
Very good! I used dill instead of thyme & mushrooms instead of zucchini, but followed the rest. Yummy. I got a little scared that it may be too dry and looked for a can of cream of mushroom soup to add but couldn't find one. Glad I didn't. I think I used more than 3 cups of noodles so I added some more sour cream & mayo and it was perfect. Also I added some potato chips on top of the cheese to give it a bit of crunch (instead of tomatoes) like the old fashion recipe. My husband insisted on that! This is my new tuna casserole recipe!
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2 users found this review helpful

Mini Meatloaves

Reviewed: Nov. 10, 2005
Hmmm, I tried this and reduced the cooking time by 10 minutes and they were still overdone. I will try them again and cook for 25 or 30 minutes. 45 Is definitely too long. I used breadcrumbs instead of oats as the oats I had were not quick ones. Maybe this made the difference?? Also next time I will use bigger chunks of shredded cheese. I used the real finely shredded cheese and I couldn't really tell it was there.
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Three Cheese Garlic Scalloped Potatoes

Reviewed: Nov. 8, 2005
Yum, Very good recipe. I did make one change and used 5 green onions instead of garlic. It added color and a flavor that I'm more partial to. I like garlic to be subtle and not particularly with my potatoes. But followed everything else to a tee. Devine! (Oh, almost to a tee; did boil my potatoes to pre-cook a bit for 15 minutes and then only baked for 40 minutes.)
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4 users found this review helpful

Garlic Chicken

Reviewed: Feb. 16, 2005
This was easy & excellent! I love garlic but I despise too much. I was afraid the garlic would be too overpowering because little chunks were sticking to the chicken, but it turned out with just the right amount of garlic/cheese flavor. I cut the cheese in half tho, to try and save on some calories. Also, as others suggested, I pounded the meat thin (so only needed need 2 breast halves) and cut the cooking time to 20 minutes. Perfect! This was plenty for 2 with leftovers for lunch.
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Whit's Chicken Enchiladas

Reviewed: Oct. 7, 2004
I love really good, cheesey chicken enchiladas. I thought this would be the recipe I've been looking for. I made this last night and it is way too rich and sort of missing something. I added 3 chopped green onions to the chicken mixture and added some green verde salsa to the cream at the end (3/4 c cream & 1/4 c salsa)and it still just doesn't have enough zing or something. I wouldn't waste the calories with this one.
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Great Grandma's Pork and Sauerkraut

Reviewed: Sep. 28, 2004
Excellent recipe. Quick and easy. I used 3/4c apple juice instead of an apple, added 1/2 sliced onion, cubed the pork in at least inch cubes & browned very dark (maybe the people who said it was dry made the meat cubes too small?) and after an hour it came out wonderful with tender pork. I'll double the recipe next time to be sure there's leftovers.
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26 users found this review helpful

Boudreaux's Zydeco Stomp Gumbo

Reviewed: Sep. 3, 2004
This recipe is awesome! I followed the recipe exactly and it was just thick enough for me. One thing to note; at first I only used the Zatarain Cajun seasoning that comes in the little glass jar and it was very bland. I tried adding salt but that didn't fix it. So then I added Tony Chachere's Creole Seasoning and it made all the difference. I got it when in New Orleans and forgot I had it. This is time consuming but worth it. Also, next time I will add 1/2 lb more each of the shrimp and chicken.
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Artichoke Bites II

Reviewed: Sep. 5, 2003
I had high hopes for this recipe and it just tasted bland and mealy. The texture was a big turn off. I did halve the recipe and cooked it in a 12" pan. Maybe it tastes much better in the mini muffin cups. Yuck, will not waste my time or money on trying again using a different pan, though.
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Outstanding Chicken Dinner

Reviewed: Mar. 20, 2003
This was very good! Definitely calls for too much flour, which I also didn't read before making it. Luckily I started out with only about 3 tablespoons of flour and that was still too much but manageable by adding more broth than called for. I only had that yucky canned parmesan and it was still good. Can't wait to try it with the good cheese. Also subsituted saute'd, chopped onions for the artichokes.
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4 users found this review helpful

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