happyschmoopies Recipe Reviews (Pg. 3) - Allrecipes.com (18282716)

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Shells with Italian Sausage and Ricotta Stuffing

Reviewed: Oct. 15, 2014
I have made stuffed shells many times before, but, never with the addition of sausage. My husband and I both thought they were very good and loved the addition of the fresh basil. The Italian sausage definitely made more of a hearty dish than just standard cheese. The flavor with the sausage was fantastic! They were a little salty for our taste, but, very tasty!
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Slow Cooker White Chicken Chili

Reviewed: Oct. 7, 2014
This was such an easy recipe to get together and full of flavor! I added one diced fresh jalapeno and one clove of garlic to the chili. I grilled the chicken and added it to the soup the last 30 minutes of cooking instead of cooking it in the soup because I started it a little late in the day. The grilled chicken actually gave it a nice smokey taste. I will definitely be making this again.
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Breakfast Tortilla Cups

Reviewed: Oct. 5, 2014
We really loved this recipe. For taste as the recipe is written half of the people that I prepared it for gave it a four and half the people a five. I prepared half as the recipe stated and half I added some chopped green onion and fresh jalapeno. I personally thought the green onion and jalapeno added much more flavor that worked well with the ingredients. Keep in mind that the egg mixture is not necessarily going to cover all of the chopped ingredients when you pour it in the tin. I pressed the filling in slightly, but, as the cups cooked the eggs puffed up cooked perfectly. Mine did take about 4-5 extra minutes to fully cook the egg. I noticed that the recipe did not list the amount of milk to use in the ingredients, but, it was listed to use in the directions. I looked on the Johnsonville website and it said to use 1/2 cup of milk. It does take some time to press all the tortillas into the cups, but, as the recipe states makes sure you firmly press them in to mold to the muffin tin. If not, you will have egg leak through the tortilla cup. The bottom of the tortilla will stay softer, but, the tops have a good crunch. It was a nice change from a typical muffin cup and we will make again.
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Roasted Asparagus with Herb Goat Cheese

Reviewed: Sep. 25, 2014
I love asparagus and thought the addition of goat cheese would be the perfect complement to the asparagus. The asparagus perfectly cooked crisp tender and had a lot of flavor. I used plain goat cheese because that is what I had in the fridge, but, I think the herb variety would be even better. I will make again, but, I think next time I will add the goat cheese just the last few minutes instead of cooking the entire time. Thanks for the recipe!
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Angel Food Refrigerator Cake

Reviewed: Sep. 21, 2014
This really was a quick, easy, & light dessert. It is perfect for last minute guests or a weeknight dessert when you are craving something sweet but don't want to go to overboard on the calories. I used light lemon yogurt & light cool-whip. I am sure it would be even more wonderful with a homeade angel food cake, but, the ease of using a good store bought cake is what makes this such a simple dessert to make. The "icing" is light and fluffy and reminds me of a fruit dip. It would be very easy to switch the flavor of the icing using different flavors of yogurt. I think next time instead of icing I would just top the sliced cake with the fluff and some fresh fruit. Thanks, Perri!
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Strip Steak with Red Wine Cream Sauce

Reviewed: Sep. 17, 2014
Boy, everyone seemed to love this, but, it was not a hit with my family. Previous reviewers had issues with thickening their sauce, however, mine was very thick. I ended up having to add more beef broth and it was still too thick. The submitter just said to add two red onions and doesn't give measurements, so, maybe my onions were larger. We also thought the sauce was very heavy and seemed overwhelming for the steak. I think using a cup of cream was just too much. I will not be making this again.
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Squash and Green Bean Saute Side Dish

Reviewed: Sep. 17, 2014
We really enjoyed this dish! It was a great combination of vegetables and the lemon juice gave it a bright flavor. The coriander was a nice touch and everyone loved it. The only thing I did differently was to use fresh parsley instead of dried.
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Cilantro-Lime Yogurt Sauce

Reviewed: Sep. 15, 2014
I love traditional cilantro cream sauce made with sour cream, so, I thought this lighter version would be a great option. Unfortunately, we did not like it at all. The combination of the Greek yogurt and lime juice was extremely tangy. The recipe does not give a specific measurement for the lime juice, so, it could be that my lime produced more juice than was intended for the recipe. I think I would prefer light sour cream to the Greek yogurt.
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Sandy's Cranberry Coffee Cake (BECKIE REVISION)

Reviewed: Sep. 14, 2014
I am not typically a big fan of coffee cakes, but, my husband is and also loves cranberries,so, this seemed a win win. I was pleasantly surprised that both my husband and I loved it! The batter is thick, but, velvety which does make it somewhat difficult to spread into a floured pan, so, I probably didn't do it justice trying to layer with the cranberry sauce. It still tasted wonderful though. I think that the glaze is supposed to have 1 tsp. and not 1 tbsp. of almond flavoring. I added about 1/2 tbsp. of flavoring before I realized and it was almost overwhelming. Luckily I stopped at 1/2 tbsp! I also used butter instead of margarine. The cake also took about 48 minutes in my oven to cook, but, ovens do vary so just be sure to test yours to be sure it is cooked. I test mine with a long wooden skewer. The cake was perfectly moist and the cranberry flavor was a nice touch. I will definitely make again.
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Sandy's Cranberry Coffee Cake

Reviewed: Sep. 13, 2014
I am not typically a big fan of coffee cakes, but, my husband is and also loves cranberries,so, this seemed a win win. I was pleasantly surprised that both my husband and I loved it! The batter is thick, but, velvety which does make it somewhat difficult to spread into a floured pan, so, I probably didn't do it justice trying to layer with the cranberry sauce. It still tasted wonderful though. I think that the glaze is supposed to have 1 tsp. and not 1 tbsp. of almond flavoring. I added about 1/2 tbsp. of flavoring before I realized and it was almost overwhelming. Luckily I stopped at 1/2 tbsp! I also used butter instead of margarine. The cake also took about 48 minutes in my oven to cook, but, ovens do vary so just be sure to test yours to be sure it is cooked. I test mine with a long wooden skewer. The cake was perfectly moist and the cranberry flavor was a nice touch. I will definitely make again.
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Grilled Rosemary Chicken Breasts

Reviewed: Sep. 10, 2014
This recipe had mixed reviews in my house. I personally thought it was wonderful and had great flavor. My husband thought the rosemary was overwhelming and detracted from the overall taste. I think if you are a fan of rosemary you will love this. Rosemary does have a strong taste, so, if you don't love it - just reduce the amount of rosemary you add to the marinade. The only thing I did different was to broil it instead of grill it. Thanks for the recipe!
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Kale with Caramelized Onions

Reviewed: Sep. 10, 2014
I had never had kale braised before because I typically saute it. I thought it was really good and had great flavor. The onions and garlic were a nice addition and the balsamic vinegar was the perfect ending. It does get softer, but, retains some of the crunchiness and doesn't get as soft as spinach. I do wish the recipe was more clear on the amount of kale to add. A bunch of kale can be anywhere from a couple of cups to 5-6 cups depending on the size of the bunch. I bought a 16 oz bag of prewashed and cut kale and ended up using about 3/4 of the bag. I just kept adding as it wilted until I thought I had a good amount in relation to the liquid. I also used an entire onion since mine was on the small side. Thanks for the recipe - I will be making this again.
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Perfect Ten Baked Cod

Reviewed: Sep. 9, 2014
This recipe is fantastic! The fish came out perfectly flaky and moist and had great flavor. Don't skip the wine! The mixture of the wine and lemon juice put it over the top! I mixed the parsley and green onion directly into the crumb mixture and added a clove of finely minced garlic. I used light butter to save on a few calories and it worked just fine. I took the suggestion of other reviewers and did not do this in two steps, but, just topped the fish with the crumbs at the start. I was cooking another dish along side that was at a different temperature, so, I cooked this at 375 for 30 minutes and it was perfect. Definitely will be making this again.
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Buffalo Chicken Wing Sliders

Reviewed: Sep. 7, 2014
I liked the idea of a buffalo chicken burger using ground chicken, but, I was not impressed with this recipe. I made the recipe as is adding only a couple of tablespoons of water and noticed it was very sticky and soft. If I had added the entire 1/2 cup of water it would have been way too soft to even make into a patty. I took half of the chicken mixture and made into patties and added some ranch seasoning powder to the other half. The flavor of the patties with the ranch seasoning was better. My family thought the flavor was good, but, the texture was not appealing. It was very soft and mushy. I don't think I will make these again.
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Cantaloupe Muffins with Praline Topping

Reviewed: Sep. 6, 2014
I wasn't sure what to think about this recipe because I had never heard of a cantaloupe muffin, but, it sounded interesting! The texture of the muffin was soft and moist and did taste like cantaloupe. The crumble topping was crunchy and had great flavor. My husband liked them very much and thought they were a nice change. I thought they were good also, but, seemed to be missing a little something for me. I will make again, but, maybe add a little more vanilla or take the suggestion from the cook's notes and add some blueberries. The only thing I did different was to add the crumble to the top of the wet muffin before I baked and didn't add after partially baking. They also only took about 22 minutes to bake, so, it is will just depend on the size of your muffin tin. Thanks for the recipe!
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Key West Chicken

Reviewed: Aug. 26, 2014
I prepared the marinade as is and tasted. The flavor was very salty and didn't have a strong lime flavor. I marinated two chicken breasts in the exact recipe marinade and made a second marinade based on suggestions from other reviewers. The second marinade I used 3 tbsp. soy, 3 tbsp. honey, 2 tbsp. veg oil., 4 tbsp. lime juice, & 2 tsp. chopped garlic. I marinated the remaining two breasts in the revised marinade. The revised recipe was by far better. The original recipe had a very strong soy flavor that overwhelmed the other flavors. The revised recipe was much more complex. I could taste the soy, the sweetness of the honey with the bright citrus flavor of the lime. As the recipe is I would rate it a two. The adapted recipe I prepared I would give a 4-5.
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Pico de Gallo

Reviewed: Aug. 19, 2014
We loved this! Tastes just like what you get in a Mexican restaurant. You can't go wrong using fresh ingredients with just a simple dressing of lime juice. The cumin isn't typically found in most pico de gallo recipes, but, was a nice addition! Perfect with the pork carnitas I served for dinner.
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Mushroom Meatloaf with Glaze

Reviewed: Aug. 16, 2014
I sauteed my onions and mushrooms before adding it to the mix since I don't like raw onions steaming in a meatloaf. I also added 2 small cloves of minced garlic & some black pepper to the mix - this is just my personal taste. After adding all of the ingredients-the mix was so wet it wouldn't even form into a loaf. I gradually added additional bread crumbs until it was just able to form into a loaf. I needed to add over 1/2 cup of extra bread crumbs. Since the recipe stated it should take about 5-6 hours I didn't check it until about 4 hrs and 20 minutes at which point I figured I would add the glaze. The meatloaf already registered 200 degrees! My fault that I didn't check it sooner I suppose, so, I strongly recommend you check well before the 5 hr. mark. I decided not to leave it in any additional time for fear that it was already a hockey puck, so, I put the loaf on a cookie sheet, topped with glaze and broiled about 5 minutes just to heat and get lightly sticky. I was surprised that even after cooking to such a high temperature the meatloaf was moist and had a perfect texture (thanks to the addition of more bread crumbs). I do think it could use some additional seasoning-maybe a little ketchup or steak sauce. Due to the changes in cooking time & the need for additional bread crumbs I would rate as a 3, but, a few changes would make it 5. Excited to learn though that I can make this successfully in a slow cooker!
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Crab Wonton Cups

Reviewed: Aug. 14, 2014
Although I did like the crunch the water chestnut added, I was not crazy about the filling. The combination of the mayonnaise and the swiss cheese made the filling greasy and heavy. I won't be making this again - I personally think the cream cheese/crab wonton fillings are much better.
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Twice-Baked Ranch Potatoes

Reviewed: Aug. 12, 2014
The flavor of these potatoes was good, but, my potato mixture was very dry. I ended up adding more milk to get the potatoes to a texture I liked. I also had to used 2% sliced cheddar instead of shredded, but, other than that I made exactly as the recipe stated.
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