whafen Recipe Reviews (Pg. 1) - Allrecipes.com (16468523)

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Slow Cooker Chicken Marrakesh

Reviewed: Jan. 1, 2013
Amazing flavor! As suggested by others, I doubled the spices - definitely had a lot of flavor, wasn't bland at all. The chicken was a tad dry, but there was a lot of liquid in the pot, so I don't think I needed to add in chicken stock like others did, I think I just should have stopped it at 3.5 hours on high instead of 4. Also the potatoes I think would be a bit less mushy. Speaking of potatoes, I had no idea what "large' meant, so I diced and measured about 1 lb 10 oz and it seemed to be a perfect amount. Hope this helps you.
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Zucchini and Eggs

Reviewed: Oct. 2, 2011
Delicious! I actually shredded the zucchini instead of slicing, so it was a little more blended. It seemed like a lot of zucchini, so I used 3 eggs instead of 1, and it was perfect split between me and hubby. Also added a little bit of mozzarella cheese which was the perfect touch. Yummy and a great way to get extra veggies in your day!
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2 users found this review helpful

Spicy Italian Pork Cutlets

Reviewed: Sep. 15, 2011
Delicious! I was so worried about undercooking it, that I may have overcooked it a bit, but pork chops are tough by nature, so it was still yummy. The red pepper flakes also added a nice little kick. Definitely a keeper!
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Grilled Mediterranean Greek Pizza with Sundried Tomato Chicken Sausage

Reviewed: Aug. 24, 2011
My hubby made this last night. So delicious! We followed another reviewer's advice and added Sundried Tomatoes and Kalamata Olives. Didn't have garlic oil so just brushed crust with olive oil and sprinkled fresh minced garlic on top. Our only complaint was we wish there was more! Definitely a keeper.
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7 users found this review helpful

Little Debbie Oatmeal Cream Pies

Reviewed: Jul. 26, 2011
Husband is already begging me to make more of these and bragging to all of his friends about it. Definitely a winner.
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3 users found this review helpful

Onion Rice

Reviewed: Apr. 28, 2011
The taste - delicious! However it didn't quite cook all the way through. Recipe called for 20 minutes, I used brown rice, so doubled to 40 minutes. I maybe needed more broth, because it was completely soaked up and the bottom of the pan was starting to burn. I even had it on a really low simmer. Regardless, it was still yummy! Chopped up 1 yellow onion. Added in a few cloves of garlic while sauteeing. Added parsely to the mix as well. Yum
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4 users found this review helpful
Photo by whafen

Hunter Style Chicken

Reviewed: Apr. 20, 2011
This was DELICIOUS! We did a slow cooker chicken cacciatori recipe a few weeks ago, and that came nowhere close to how good this was! I used boneless chicken breasts because that's what I had on hand. Had about 2.5 pounds, sliced up. Added in a ton of freshly minced garlic, because it never hurts to have more =) Served over a penne and rigatoni pasta mix. Topped w/ a tad bit of Parmesan cheese. This is definitely a keeper!
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Chicken Fricassee

Reviewed: Apr. 19, 2011
I guess I used too large of a pan because the sauce ended up burning I think because the pan was too large and shallow. The chicken also ended up a bit tough and dry, and I'm not sure if 30 minutes was too long, but I think again this may be because I used too large of a pan. If it were in a smaller pan, it would be fully immersed in the sauce to soak it up, it would have been perfect. Still I rescued it by pouring a lil extra chicken stock and a lil extra milk in with the flour for the gravy. Served with garlic mashed potatoes and spinach. Not the most amazing dish in the world, but not terrible. Just need to cook it a bit differently next time.
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5 users found this review helpful
Photo by whafen

Chicken Pesto a la Lisa

Reviewed: Apr. 14, 2011
Made this tonight for my hubby for his birthday. Wow! This website has definitely changed my cooking, and this recipe exemplifies what great tasting recipes can be found on here. Made this pretty much exactly as listed. Added a few more cloves of garlic though, cus you can always use more garlic! Next time I might toast more pine nuts though - they added such a delicious nutty flavor to this, it was definitely a great touch. The feta I had on hand was sun dried tomato feta, and I was worried the flavor would be too much because I already had chopped sun dried tomatoes in there, but can't say it hurt it any! Also had to add a teeny bit more cornstarch because sauce was still a bit too thin. Served it over whole wheat fusilli. This is definitely a keeper!
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Baked Apple Oatmeal

Reviewed: Mar. 27, 2011
My husband and I love oatmeal, so when my husband said this morning, "This is the best oatmeal I've ever had"...I knew I scored big with this one. I didn't have wheat germ, but definitely didn't miss it (others said it left an odd taste). Didn't have walnuts, so I used chopped pecans instead, yum! Also didn't have raisins, but again, didn't really miss it. I used 3 apples, which equaled to about 3 cups - other people said more apples is better, so thought I was good. Word of advice - use a bigger baking dish if you do this. It was filled to the brim, so boiled over a bit in the oven. I have a nice cleanup now to look forward to =). Other than that lil mistake, this dish was absolutely delicious, and now we have breakfast for a few days!
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3 users found this review helpful

Corned Beef and Cabbage I

Reviewed: Mar. 21, 2011
First time cooking corned beef & cabbage , and must say, my husband & I were happily surprised with how easy and delicious this was. I was going to use our slow cooker, but after reading lots of reviews, it sounds like this cooking method tends to make it a tad bit mushy. I was worried about having enough room in by large pot for all of it, but fit the 3.75lb brisket, 1/2 of a wedge of cabbage (quartered) 7 red potatoes, 1 large onion (cut into wedges) and abut 20 baby carrots just fine. One tip, I would have cooked the potatoes/carrots/onions longer than I did before putting in the cabbage because they were just a little underdone - I only put them in for about 5-7 minutes before I threw in the cabbage. Also, I put in the red potatoes whole...I think I might like to half or quarter them first next time to absorb more of the broth, but not sure how it'll turn out, just an idea. All in all, I found my staple for future St. Patty Day's to come!
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6 users found this review helpful

Artichoke Chicken

Reviewed: Mar. 10, 2011
Another delicious dish from AllRecipes! Like many of the others...did half reduced fat sour cream, half light mayo. Also used marinated artichoke hearths and drained and squeezed out extra water. The recipe calls for 15oz can, the biggest can I could find of the marinated hearts was 12oz...didn't seem to make a difference, seemed plenty. Also topped with seasoned bread crumbs. My advice is you don't need much - I think when you sprinkle too much on top, it doesn't quite brown like I had hoped for. Sprayed spray butter on top to enable it to brown and it seemed to do the trick. My husband was in heaven...licked his plate clean. Served with seasoned green beans and parmesan cous cous. Delicious!
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3 users found this review helpful

Chicken Cordon Bleu II

Reviewed: Feb. 9, 2011
Just made this tonight...soooo good! I also did an egg/bread crumb wash (with paprika) before cooking. Threw in the cast iron skillet with 3tbs butter and 3 tbs olive oil. Cooked each side. I think the heat was on too high because it definitely started to brown too quickly. Put pan into 350 oven for 20 minutes. Meanwhile mixed together the wine, bouillon, heavy cream and cornstarch and cooked in a separate pan for about 10 minutes. Again, not sure if I did something wrong here cus the sauce was kinda separating. Still tasted amazing though! All in all, despite my issues with the browning of the chicken and the consistency of the sauce, it was cooked perfectly and tasted like perfection. Big raves from the husband. Served with "Pan Fried Asparagus" - another yummy staple for the kitchen!
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7 users found this review helpful

Pan-Fried Asparagus

Reviewed: Feb. 9, 2011
Delicious! Perfect texture - not too soft but not too hard. I to melted 2 tbs of butter and about 1.5 tbs olive oil. Added in the salt and pepper. Sauteed for a minute. Added trimmed asparagus and cooked for about 9 minutes. Added 3 cloves of freshly minced garlic and cooked for another 3 min or so. My husband was in love! So good! Don't know if I will be able to cook asparagus any other way now
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8 users found this review helpful

Chicken Gruyere with Sauteed Mushrooms

Reviewed: Dec. 20, 2010
Made this last night. Hubby scarfed it down in a heartbeat, it was so delicious! Like others suggested, substituted swiss cheese for the Gruyere and frankly, it tasted just as good. Added a bit of garlic salt to the onions and mushrooms while sauteeing. We ate late, so didn't make a big meal out of this, just served with some garlic bread. But I can see how this would go perfectly with some asparagus or with a side green salad. The dish is very rich (and buttery) so you'll want to pair it with something light. I also definitely plan on using this to top steak some night. All in all, definitely adding this to my list of recipes to keep!
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6 users found this review helpful

 
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