TRACY32999 Recipe Reviews (Pg. 1) - Allrecipes.com (1672875)

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Celyne's Green Juice - Juicer Recipe

Reviewed: Dec. 30, 2013
Just got a juicer for Christmas, and this is the first non-traditional juice recipe I've tried. Had to make a few minor tweaks, but this was delicious!! My oranges were on the sour side, so I added one red apple, just to make sure that the juice wasn't too sour for me to drink, and I didn't have any spinach on hand, so I added two extra kale leaves (they were huge, each leaf made a ball the size of my fist when they were scrunched up to put into the juicer). I probably left out a lot of nutrition by leaving out the spinach, but this was a great combination of flavors. I've only had cooked kale, so I don't really know what it tastes like raw, but for those of you who might be hesitant to use it, it doesn't detract from the flavor of the juice at all! Thanks for the great recipe!
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8 users found this review helpful

Chicken Enchiladas II

Reviewed: Jun. 28, 2012
These were quick, easy, and tasty! I followed the recipe except subbed fat free or low fat items (margarine instead of butter, ff sour cream, low fat chedar cheese, ff milk, healthy request cream of mushroom soup) and it was still excellent. My local grocery store had a deal last week and I ended up with a free package of cooked, seasoned, shredded chicken, knowing I could find SOMETHING to do with it...this was it! I took a reviewers advice and used corn instead of flour tortillas...I thought the flour ones would turn to mush. Unfortunately, I did not follow the advice about dipping them in warm oil (I think that's what it was) to make them more flexible...if you're using corn tortillas and don't want this to end up like a casserole, then don't skip that step. If you DO skip that step (or just don't have time, like me) I would suggest layering the tortillas and chicken mixture almost like a lasagna. That's not how I started mine out, but with all the tortilla's breaking (corn tortillas just don't bend very well when you roll them), I had to lay some down flat over the top before dumping the sauce over it. It was completely fine, but overall probably not as pretty as it could have been...but once the sauce covers it, you can't really see it anyway. Inexpensive, quick, tasty, and totally modifiable to be a little more low-cal. Perfect. And if you don't 'do' cream of mushroom soup, I'm betting cream of chicken would work almost as well.
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0 users found this review helpful

Chicken Enchiladas II

Reviewed: Jun. 28, 2012
These were quick, easy, and tasty! I followed the recipe except subbed fat free or low fat items (margarine instead of butter, ff sour cream, low fat chedar cheese, ff milk, healthy request cream of mushroom soup) and it was still excellent. My local grocery store had a deal last week and I ended up with a free package of cooked, seasoned, shredded chicken, knowing I could find SOMETHING to do with it...this was it! I took a reviewers advice and used corn instead of flour tortillas...I thought the flour ones would turn to mush. Unfortunately, I did not follow the advice about dipping them in warm oil (I think that's what it was) to make them more flexible...if you're using corn tortillas and don't want this to end up like a casserole, then don't skip that step. If you DO skip that step (or just don't have time, like me) I would suggest layering the tortillas and chicken mixture almost like a lasagna. That's not how I started mine out, but with all the tortilla's breaking (corn tortillas just don't bend very well when you roll them), I had to lay some down flat over the top before dumping the sauce over it. It was completely fine, but overall probably not as pretty as it could have been...but once the sauce covers it, you can't really see it anyway. Inexpensive, quick, tasty, and totally modifiable to be a little more low-cal. Perfect. And if you don't 'do' cream of mushroom soup, I'm betting cream of chicken would work almost as well.
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2 users found this review helpful

Greek Orzo Salad

Reviewed: Jun. 28, 2012
I think I made this almost exactly as the recipe stated, except I did take one reviewer's advice and bought the cucumbers that don't need to be seeded. I also forgot to buy fresh parsley so I used dried. I took another reviewer's advice and made this the night before. I knew that pretty much no one else in my family would eat this, but I was dying to try it...so I made a full batch two nights ago, and took it to work with me for lunch the rest of this week. They were right, the longer it sits, the better it tastes, and if you are going to store it or make it ahead, definitely save the marinade til right before you eat it...I had two bowls of leftovers and in one, I poured half the marinade. By morning, it was gone, soaked up by the pasta I guess. Adding it right before serving keeps it moist and also keeps the pasta from clumping, plus the artichoke marinade was nice and light, and had a really great, mild flavor. If you're serving/eating this like a meal (it makes a GREAT light lunch, and is VERY balanced) then the six servings is about right, but if you're using it for a side, I'd say 10-12 servings is more like it. Loved this!
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White Sauce for Pasta

Reviewed: Jun. 24, 2012
Made this for dinner tonight, following the recipe exactly, and for what it is, I had to give it the full five stars. I boiled bow-tie pasta while I made the sauce, then in the last two minutes, put a bag of frozen veggies (broccoli, carrots, and cauliflower), then drained the pasta and veggies (after the last two minutes) and poured the sauce on top. My husband added some parmesan and said it was even better, but I thought it was good without, too. Easy, inexpensive, and ends up being a nice meatless main dish, and a great alternative to spaghetti.
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1 user found this review helpful

Tasty Tuna Burgers

Reviewed: Feb. 21, 2012
I agree with all the reviewers who said this recipe was very forgiving. I had no celery salt (subbed celery salt), no onions (subbed onion powder), skipped the bell pepper completely, plus doubled the tuna, egg, and breadcrumbs, and didn't even SEE the mayo til they were already frying up. Didn't need it, put these in the fridge for a few minutes and they browned up with a surprisingly turkey-burger-like texture. Great in buns, with frozen tater tots and a salad!
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2 users found this review helpful

After-Thanksgiving Turkey Soup

Reviewed: Nov. 27, 2011
really good! my only complaint would be that as the soup cools off, it got a little curdled looking...possibly I did something wrong, but I followed the recipe. However, regardless of that fact, the taste was really good and not at all like a typical soup that I would normally make. My kids and my husband all loved it.
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Broiled Tilapia Parmesan

Reviewed: Jul. 12, 2011
Made this tonight, everyone loved it! I read the reviews and made a few adjustments based on the recommendations. I sprinkled the fillets with Old Bay on both sides before cooking, and also cut the amount of butter to just less than half (about two tablespoons), and it was plenty. I didn't have a problem with the cheese mixture sliding off...there was a reviewer who mentioned that, but I left my mixture at room temperature until using it, so maybe that makes the difference. My husband has already asked me to make it again soon, thanks for the great recipe!
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1 user found this review helpful

Tater Tot Casserole II

Reviewed: Jul. 12, 2011
This was SO GOOD. Kids weren't too thrilled when they heard what we were having for dinner, but they did a complete 180 once they tried it. I followed the recipe, but wanted to turn it into more of a meal, so I added a pound of ground beef (browned it and sprinkled it on top) and mixed in a can of green beans with the soup, sour cream, and cheese. Came out fantastic, I think my kids will be asking for this one regularly.
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1 user found this review helpful

Black Beans and Rice

Reviewed: Apr. 28, 2011
Only reason I didn't give this five stars is just because of the modifications I made to it. I read several reviews and added a (drained) can of roasted dice tomatoes, chicken broth instead of vegetable broth, a can of corn (also drained) and smoked turkey sausage. I cooked the garlic and onion for a few minutes, then added the sausage, then everything else, including the beans and rice. Cooked it covered on low for about a half hour and it came out GREAT. Did not change any of the seasonings, just added a tiny bit of salt. Very good, filling, healthy, easy, and cheap!
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3 users found this review helpful

Butter Roast Chicken

Reviewed: Dec. 19, 2010
I didn't change anything to the basic recipe except I didn't have the full amount of butter on hand, so I used slightly less. I did put baby potatoes, baby carrots, and a cut up onion on the bottom, then layered the chicken on top. I used the cut chicken pieces, and I did baste it with the juice it made a couple of times during cooking. Took an hour and a half and it was amazing...simple, and a complete meal!
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2 users found this review helpful

Blackened Chicken

Reviewed: Nov. 24, 2009
Tried this tonight, it was FANTASTIC! A little spicy for my 7 year old, but everyone else loved it. I doubled it and used thin cut chicken breasts...don't have a cast iron skillet, so I just got a regular nonstick pan super hot, fried four of them together for a minute on each side, then put them on the cookie sheet in the oven for ten minutes. When I pulled them out of the oven to check them for doneness, they were like BUTTER :) Served them sliced on a simple salad with fat free ranch dressing....soooo good!
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Ratatouille Bake

Reviewed: Sep. 18, 2009
Made this last night...unfortunately, the eggplant I bought earlier in the week didn't make it, but I used all he oher veggies and a can of fire-roasted tomatoes, kept everything else the same. It was great, we all loved it! Thanks for the recipe!
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1 user found this review helpful

Chocolate Chip Pancakes

Reviewed: May 11, 2009
My 15 year old son found this recipe and made it for my Mother's Day breakfast, including the cinnamon honey butter syrup. They were FANTASTIC, including the cinnamon honey butter...but just a little drizzle works, and I'm sure they would have been almost as good without it, but what a great special occasion breakfast it made!
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2 users found this review helpful

Fluffy Cheesecake Dessert

Reviewed: May 11, 2009
My son found this recipe and made it for me yesterday for Mother's Day. I have to say I had my doubts when I saw the marshmallows as an ingredient...I thought it would be WAY to sweet. It wasn't. I thought it came out perfect...light and fluffy, the crust was the perfect compliment, and the amount of juice was just right to give it that little tang that a real cheesecake has. What an easy and delicious substitute for regular cheesecake!
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3 users found this review helpful

Stuffed Mushrooms II

Reviewed: Dec. 26, 2008
I found this recipe by doing an ingredient search...it was as close to how I remember my mom doing her stuffed mushrooms as I could find, but I did make a few changes. I took the mushroom stems and chopped them finely, then only took about 1/2 to 3/4 cup of stovetop stuffing (I had a can of it, so that made it easier...plus I put it in a baggie and crushed it a little finer) I fried up the chopped stems in a little margarine, then added the crushed stuffing mix, then added a couple of shakes of parmesan cheese. The liquid from the cream of mushroom soup is enough to make the stuffing 'stick', and these came out fantastic.
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6 users found this review helpful

Pumpkin Chocolate Chip Cookies III

Reviewed: Nov. 4, 2008
These were SO deliciously addictive! My only warning would be that by no stretch of the imagination could this recipe only make '12 servings'...I read that, and since I was making these for my 1st grader's Halloween party, I decided to double it (from other reviews I read, I didn't double the cinnamon, only put in slightly more than the single recipe called for, and I also followed another reviewer's advice and used chocolate mini-chips, both of which worked great). Anyway, I ended up with probably 80 cookies of various sizes...some about tablespoon sized (for the kids party), some about twice that size, and some that were about as large as my palm...they all came out to the same cake-like consistency, which I loved! My kids thought they were like a cross between a cookie and a muffin. Oh, also, I did as another reviewer suggested and added a couple drops of red food coloring to make the cookie dough a little more orange. Fantastic recipe, I'm sure these will be asked for a few more times before the end of the year!
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1 user found this review helpful

Marinated Ranch Broiled Chicken

Reviewed: Apr. 11, 2008
Just made these last night, followed the recipe exactly (using thin cut chicken breasts, so I shortened the broiling time just a little) and they were a huge hit! Extremely easy, tasty, and very little cleanup if you line your broiling pan with foil before cooking. Thanks for the great recipe!
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2 users found this review helpful

Tzatziki Sauce

Reviewed: Oct. 31, 2007
The flavor of this sauce was great!! Unfortunately, the night I made it, I forgot to read over the reviews, and I forgot to either drain the yogurt or add it last...the sauce ended up very thin and runny, but the flavor was so good that it didn't make any difference to me (other than it didn't 'stick' to my souvlaki well enough) I will definitely make this again and try adding the yogurt at the end.
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Penne with Mushrooms

Reviewed: Oct. 14, 2007
I made this last night for dinner and my husband and kids loved it, even the picky five year old. The only thing I changed was the type of pasta- I used cheese tortellini instead of the penne pasta, and it was still great! Very easy and tasty!
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6 users found this review helpful

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