Chris I. Recipe Reviews (Pg. 1) - Allrecipes.com (18456490)

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Chris I.

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Roast Leg of Lamb with Rosemary

Reviewed: Nov. 6, 2012
Delicious! We will definitely make this again. The temperature is all wrong, though! After the first 15 minutes at 450 degrees reduce the temperature to 350 degrees. The temperature of 400 degrees is way to hot for a roast.
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5 users found this review helpful

Pumpkin Black Bean Soup

Reviewed: Nov. 3, 2012
This soup takes remarkably like baked beans. If I wanted baked beans (and I didn't) I would have bought a can rather than getting my food processor dirty. Very disappointing! This is the first time I have disliked something that contains black beans.
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3 users found this review helpful

Oven Fried Chicken III

Reviewed: Oct. 14, 2012
Super recipe! I made this with boneless chicken breasts and it was fabulous! I made sure that the pieces I used were all about the same thickness, which meant halving a couple of breasts lengthwise. The mayo coating was not too thick at all and since I only had Italian bread crumbs on hand I used those with Italian seasoning added. I baked this for 40 minutes, turning after 20.
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2 users found this review helpful

Moroccan Chicken Medley

Reviewed: Aug. 22, 2012
I was a bit disappointed in this recipe. It is a quick fix, but the flavor is all on the outside of the chicken. Marinating for a couple of hours might help. If I make this again I would definitely add garlic
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4 users found this review helpful

Grilled Chicken and Pasta Salad

Reviewed: Aug. 2, 2012
As written I give this just three stars because it is just weird to serve the chicken and pasta with lettuce. i think it is much better as a pasta salad. You can always serve a side green salad. Without the lettuce it is definitely a five star dish. Seasoning the chicken with steak seasoning and grilling it really makes this special.
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2 users found this review helpful

No-Cream Pasta Primavera

Reviewed: Mar. 27, 2012
This was awesomely delicious! We will definitely make it again. I followed the recipe almost exactly, but agree with other reviewers that it lends itself to endless variation with the variety of vegetables that could be used. Note that I did need to roast the veggies for 40 minutes rather than the 15 that the recipe specified. I also needed to add an additional tablespoon of olive oil when I put it all together at the end.
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1 user found this review helpful

Steak and Spinach Salad

Reviewed: Mar. 23, 2012
Great idea, but I don't like the combination of cranberries, walnuts, steak and tomatoes.
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1 user found this review helpful

Peppered Elk Skillet

Reviewed: Mar. 23, 2012
Wow! This is so easy and delicious. I followed the recipe almost exactly except: I used 3 tablespoons of cornstarch as we like a thick stir fry, 3 tablespoons of soy sauce for more flavor and substituted vegetable broth for the beef broth. I also sauteed the mushrooms with the green peppers and onions. I assume that they were added later in the recipe as they were already prepared or canned. We served this over rice and it was so tasty! Thanks KACharles for a great recipe.
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5 users found this review helpful

Steak and Spinach Salad II

Reviewed: Mar. 23, 2012
I don't like the flavor combination of the cranberries, walnuts and steak, but I like the basic idea of this salad. Omit the dried cranberries and the walnut halves and add some shredded Italian cheese and this is a winner. I used halved cherry tomatoes instead of a sliced tomato and Bolthouse Tropical Mango Olive Oil Vinaigerette. It is a great way to use leftover steak.
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1 user found this review helpful

Chocolate Chocolate Chip Cookies I

Reviewed: Mar. 15, 2012
Wow, almost 2,000 reviewers can't be wrong! Marvelous cookies. I used dark chocolate chips and cocoa on the second batch and they were even better.
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5 users found this review helpful

Peanut Blossoms II

Reviewed: Mar. 10, 2012
This is a keeper! It is a big recipe, though. I made the cookies fairly small so it actually made over a hundred. The next time I may make just half.
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1 user found this review helpful

Pepperidge Farm® Stuffed Pork Tenderloins en Croute

Reviewed: Mar. 10, 2012
This is an awesome and easy recipe and was very delicious. The only change I made was using red wine instead of port as I didn't have any on hand. I also used more wine than the recipe called for (about 3/4 cup) as 1/4 cup hardly seemed enough. My tenderloin was in one piece and fairly thick so I cut lengthwise as I wanted it to be done in 30 minutes when the puff pasty was browned. One other thing to watch--the puff pastry thaws quickly. I left it folded too long and then could not unwrap it. But, putting it back in the freezer for a couple of minutes stiffened it just enough so I could unfold it and roll it. We will be definitely making this again.
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2 users found this review helpful

Slow Cooker Chicken Taco Soup

Reviewed: Feb. 16, 2012
We loved this dish! So easy to prepare! I followed the recipe the first time I made this, but in the future would definitely add more beans--at least one more can--and some fresh diced green and red pepper.
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2 users found this review helpful

Rosemary Roasted Pork Tenderloin

Reviewed: Feb. 9, 2012
This is the best pork tenderloin that I have ever had! The only change I would make is to double or triple the marinade and cook some separately to serve as a sauce to accompany the pork.
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1 user found this review helpful

Sarah's Rice Pilaf

Reviewed: Feb. 9, 2012
Wow! This is an easy and versatile recipe. It is a great way to use up all the small amounts and different widths of pasta in the pantry of my vacation house. I substituted vegetable broth for the chicken and added some dried parsley for interest. This recipe lends itself to so many variations. I think that I will be making it quite often.
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3 users found this review helpful
Photo by Chris I.

Chard Tacos

Reviewed: Oct. 12, 2011
Really tasty and quick to prepare. I used feta cheese as I could not find the fresh cheese specified at any of the supermarkets in my area. My husband enjoyed these, too, although he thought they were not "hearty" enough for a meal and said they were more like appetizers.
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4 users found this review helpful

Basil-Garlic Grilled Pork Chops

Reviewed: Sep. 25, 2011
This was fairly boring. We will not make it again.
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1 user found this review helpful

Asparagus Cashew Rice Pilaf

Reviewed: Aug. 10, 2011
We really liked this one. I have a few suggestions for improvements. Add the broth slowly as you may not need as much as the recipe suggests. It depends on how old the rice is and the kind of pasta or spaghetti that you are using. When I made this I did not use the full amount and it was perfect. Also, I think it looks nicer if the asparagus and cashews are in smaller pieces. I broke the cashews into smaller chunks and cut the asparagus into 1 inch pieces. Finally, watch the sodium of the stock. I would recommend a low sodium one.
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2 users found this review helpful

Baked Garlic Parmesan Chicken

Reviewed: Apr. 8, 2011
Good basic recipe that is easy to adapt with additional seasoning! I made a big batch and used the leftovers for sandwiches and a salad.
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1 user found this review helpful

Quick and Easy Green Chile Chicken Enchilada Casserole

Reviewed: Apr. 8, 2011
This turned out to be a big mushy glob! The flavor was good--with the addition of some chilies and seasoning--but I just couldn't get over the texture. Forty-five minutes was way too long to bake. I suspect the best remedy would be to take the extra time and roll up traditional enchiladas, top with the sauce and bake until heated through.
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1 user found this review helpful

Displaying results 1-20 (of 63) reviews
 
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