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Irish Bacon And Cabbage Soup

Reviewed: Mar. 17, 2014
I halved the recipe and used regular bacon. I did not use any salt, but I added dried basil, oregano and parsley. It was a great hit!
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Steamed Mussels II

Reviewed: Aug. 24, 2003
This is the recipe I have used for years, and it is really excellent. I like this version better than most of the variations suggested by other reviewers, although I have added garlic on some occassions.
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120 users found this review helpful

Cauliflower and Broccoli Bake

Reviewed: Jul. 7, 2006
This was a big success! I didn't actually measure anything. We were out of Cayenne Pepper so I used Paprika. I also added about a cup of diced, cooked left-over chicken. I used Extra Aged White Cheddar Cheese. I also sprinkled some bread crumbs and Parmesan Cheese over the top, and only baked it for about 30 minutes. A DEFINITE keeper!
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88 users found this review helpful

Traditional Lamb Stew

Reviewed: Dec. 13, 2010
This is one of the best stews I have tried. Everything was cooked to perfection and the spices were just perfect!
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16 users found this review helpful

Sirloin Tips and Mushrooms

Reviewed: Apr. 9, 2004
Based upon the many excellent reviews and suggestions, I made some significant changes to the recipe. First, I fried lots of fresh mushrooms in butter and set them aside. I used a Papain based meat tenderizer on the steak (I only used 12 pound) before cutting it up. I browned the steak pieces in Canola oil, then added the garlic plus (as some had suggested) finely chopped onions. Because several reviewers had suggested that the sauce was too thin, I did make an oilflour roux, but turned out I did not need it. I used about 20 oz. canned diced tomatoes (again as a result of other reviewers' suggestions) and only about 12 cup wine. I did use a small 6oz. can of tomato paste, but next time, I would only use half, as it had just a bit too strong a tomato flavour. I also added Italian Seasoning and Oregano. The buttered egg noodles are a MUST!!! I served this dish with cooked fresh green beans. It was a great hit, and since I am cooking for only two people, half the dish was left over for another day. The next day, I reheated it, added some water as it was a bit too thick and served it over Uncle Ben's Minute Rice: I cooked the rice according to microwave instructions, except I deleted the salt, and added finely chopped onion, chopped red and green pepper and frozen "petite peas". I think that this was even better than the first day!
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51 users found this review helpful

Saltimbocca alla Pollo

Reviewed: May 6, 2004
It was verry good, but the proscuitto ham made it a bit too salty. I rolled it with a spear of asparagus in the centre which added a nic touch of green. We are not really rice fans, but I served it (with the sauce as suggested) on a bed of wild and brown rice with butter, chopped green onions and frozen petite peas.
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4 users found this review helpful

Chicken Parmesan

Reviewed: Sep. 3, 2013
Some time ago, I learned a useful trick: instead of steps 3-6 above, after the chicken breasts have been pounded and seasoned as in step 2, lightly brush both sides with heavy 33-35%MF whipping cream (use a pastry brush). Then transfer breasts to breadcrumb/Parmesan cheese mixture as made in step 4, pressing the crumbs into both sides. I now use this method for virtually all recipes which call for breading, including fish, pork, veal, etc. It is easier and less messy than using flour, eggs and milk to bind the breading to the meat and I have found that it works equally well.
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15 users found this review helpful

Grandma's Pork Chops in Mushroom Gravy

Reviewed: Feb. 3, 2005
We really enjoyed this dinner, which we served with boiled/mashed rutabagas and parsnips mixed together and fresh spinach. The only changes we made were that we used fresh mushrooms instead of canned, and we only used a 1/4 cup of sherry, which seemed to be plenty. The leftover sauce, when mixed with home-made vegetable broth made an excellent soup the next day.
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1 user found this review helpful

Greek Penne and Chicken

Reviewed: Jun. 15, 2006
I had planned to BBQ the chicken breasts I had thawed when this recipe appeared in my Inbox, so decided to give it a try. I used just a tiny bit of butter plus olive oil and a mix of yellow and red onions. I didn't have penne on hand, so used tiny shell pasta. Also, we were out of artichokes so had to leave them out. I also used quite a bit less pasta than called for and had to use dry parsley. Even with these substitutions and changes, it was EXCELLENT!!
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1 user found this review helpful

Modenese Pork Chops

Reviewed: Nov. 13, 2006
This was excellent, especially the hint about steaming broccoli then frying (I would rather call it sautee) in the liquid. Our cooking times were quite a bit less than recommended, but it turned out GREAT! Thanks.
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Tuna Noodle Casserole from Scratch

Reviewed: Dec. 24, 2009
This was a delicious dinner. I made a few modifications. I scaled it to three servings, except that I used two cans of solid white Albacore tuna, chopped coarsely. The result was four generous servings. I used the pasta from a box of Macaroni & Cheese instead of the egg noodles, and the package of powdered cheese from the package instead of the shredded Cheddar cheese. Also, I had two tomatoes that we had put in the freezer because they were over ripe. I peeled them, then chopped them up. and added to the celery, onion, garlic, mushroom mixture after it was cooked, then continued to cook until most of the liquid had disappeared. Also, I just used ordinary chopped fresh white mushrooms,
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Rotisserie Chicken

Reviewed: Sep. 4, 2013
I found an easier way to add the spices: just sprinkle the chicken with Hy's Seasoning Salt (no MSG) If you cannot find that brand, other seasoning salts may be used. Normally, I prepare a stuffing with onions and celery (sometimes I also add mushrooms) sauteed in butter with pepper and poultry seasoning (a bit difficult to find in the U.S. but readily available in Canada). After the onion and celery (and mushrooms) are softened, I add bread cubes (any bread that is getting a bit old and stale -- whole wheat and light rye bread are favourites). I then stuff and truss the chicken before I put it on the rotisserie. I usually cook a 3lb. chicken about 90 minutes. I cook it over a pan made with aluminum foil. The resulting drippings yield enough fat to make a delicious gravy (with home-made salt-free chicken stock).
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