Cook In Southwest's

68out of68

Reviews

Fish Stew

Posted by Gerry sans Sanddunes  

While this is a nice basic soup recipe, that's all it is - basic. I didn't find anything original or unique here. I made it with flounder, and the broth was not strongly flavored enough to even handle that much fishy taste. So, I highly... — Cook In Southwest Oct 29, 2009

Recipe #76685

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Quick and Easy Chicken in Cream Sauce

Posted by Noo  

Both hubby and I really enjoyed this recipe. The sauce was mellow and satisfying. (I did add a minced garlic clove with the mushrooms.) I doubled the recipe, so had to remove the chicken from the pan before adding the mushrooms. Otherwise,... — Cook In Southwest Oct 3, 2009

Recipe #321656

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Curried Cranberry Chicken Salad

Posted by tgobbi  

I really did like this salad, but the dried cranberries were just too tart for everything else which was flavored very mildly. I plan to save this in my "favorites" folder, but I'm going to put in golden raisins in place of the Craisins. I think... — Cook In Southwest Sep 14, 2009

Recipe #22542

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Slow-Cooked Sweet and Savory Ribs

Posted by ratherbeswimmin'  

I really really enjoyed this! I did double the amount of meat, as that is what I had thawed out, but there was plenty of sauce to go around. I also over-cooked it, because I set the cooker to cook overnight, so it was a bit long and the pork... — Cook In Southwest Jul 16, 2009

Recipe #72795

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Baja Black Beans, Corn and Rice

Posted by Barb Gertz  

Sorry, folks. I was not impressed with this dish. It looked like it had all the right ingredients for a great vegan meal, but it just fell short on taste in my book. I plan to try it as a left-over side salad and I'll add some avocado to see if... — Cook In Southwest Jul 3, 2009

Recipe #55768

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Vegetarian Minestrone

(1 person found this helpful) Posted by Sueie  

I probably shouldn't even rate this as I made some changes. I doubled the dried herbs and garlic, and that was a good thing. I could have easily put even more in and not hurt the soup. I used fresh tomatos, and that was a mistake, because I... — Cook In Southwest Jun 22, 2009

Recipe #25908

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Black Bean Soup

Posted by Barb Gertz  

I made this with beef broth and cut it in half, as it was just me eating and 3 servings = 3 meals. I'd say it has all the right ingredients for a tasty soup, but somehow ended up just ho hum. It wasn't bad, mind you, but neither was it... — Cook In Southwest Jun 16, 2009

Recipe #43363

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Marinade for BBQ Chicken

Posted by GaylaV  

I really enjoyed this recipe, even though I swapped oregano for basil, because I wanted more of a souvlaki taste. I used chicken thighs, marinated overnight ( probably a bit too long) and grilled on my stove-top ridged griddle until brown... — Cook In Southwest May 31, 2009

Recipe #242117

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Sweet and Sour Beef Cubes

Posted by rusted_essence  

I was looking to see if my favorite sweet and sour beef recipe was already here, and here it is. This one uses one more onion than mine, and 1/8 cup more sugar than mine, but otherwise is the same. My recipe says to bake at 350F for 2 hours, so I... — Cook In Southwest May 30, 2009

Recipe #252079

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Mexican Flan (Baked caramel Custard)

(1 person found this helpful) Posted by Bergy  

First off, let me say I adore custard. This is an excellent one! It's not too sweet or too rich. I used a scant 1/4 tsp. orange oil instead of rind, as I didn't have any oranges. I think that is actually an improvement, as the oil did not... — Cook In Southwest May 28, 2009

Recipe #12354

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Chuck Roast Winner

Posted by KahneDame  

While the taste of this was good, it was way too salty for me. By the time you mix the onion soup and the cream of celery soup, you've got a triple dose of sodium, and you can taste it. I recommend serving this with mashed potatoes to minimize... — Cook In Southwest May 16, 2009

Recipe #173866

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North Woods Bean Soup

(1 person found this helpful) Posted by *Asha*  

I made this a bit more full-fat than the recipe called for using regular kielbasa and broth and adult chopped carrots. I did slice the kielbasa thin and fry it up separately to reduce the fat and get it more browned. (Love that browned flavor.)... — Cook In Southwest Apr 28, 2009

Recipe #143968

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Fiesta Potato Bake

Posted by OceanLuvinGranny  

While I did enjoy the flavor of this dish, but I didn't care for the custard-like result. I would have preferred creamy, so if I do make this again (and I may) I won't put the eggs in. It was very easy to make. I don't think the French Fried... — Cook In Southwest Apr 26, 2009

Recipe #305878

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Now This is Alice Springs Chicken

Posted by startnover  

I waffled on whether to rate this 4 or 5 stars, but because the left-overs call to me was so strong, I gave it 5 stars. This was very tasty, but hubby and guest didn't comment. I used chicken tenders instead of breasts, and that was nice. I... — Cook In Southwest Apr 26, 2009

Recipe #123522

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Canadian Bacon Quiche

Posted by SusieQusie  

I had Canadian bacon that needed to be used up and my back was to the wall for time, however, this reci;pe came to the rescue. The flavors were wonderful but mild. The bread crust was different, kind of like bread pudding. It made a much lower... — Cook In Southwest Apr 21, 2009

Recipe #272730

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Tortellini Soup

Posted by s'kat  

I really enjoyed this soup. I was a little free-wheeling with the ingredients (handfuls of spinach instead of cups, garlic powder instead of fresh garlic, guestimated amounts of liquid) but I don't think I did too much damage to the original... — Cook In Southwest Apr 10, 2009

Recipe #16150

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Western Salad Dressing

(1 person found this helpful) Posted by Kaarin  

Although I did substitute safflower oil for the canola oil and Splenda for the sugar, this is really an excellent recipe! I absolutely loved it. I used Grey Poupon mustard, as that was what I had on hand. I think French's would have probably... — Cook In Southwest Apr 8, 2009

Recipe #117023

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Cheesy Potato Casserole

Posted by PACE  

This was absolutely wonderful! I made it exactly as written and baked at 375F per another review. It sat partially eaten in the fridge for several days, and it was still as good as new almost 1 week old. I served it to hubby for his birthday... — Cook In Southwest Mar 8, 2009

Recipe #348866

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Nordic Moon Ranch's Most Excellent Ground Lamb

Posted by Bev in NY  

One thing I dislike about lamb is the gamey flavor, and this recipe gets rid of that. It has a pleasing complex flavor. I really enjoyed this recipe, but did make a few changes. I followed the recipe pretty closely, using Madras curry powder,... — Cook In Southwest Feb 13, 2009

Recipe #101018

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Ham & Cauliflower Casserole

(1 person found this helpful) Posted by Bergy  

What a great dish for the diabetic! Hubby is, so I pounced on this when I had both ham and cauliflower. It was tasty, but I missed my carbs. I think it would be absolutely wonderful with some noodles or potatoes mixed in, but that wouldn't have... — Cook In Southwest Feb 11, 2009

Recipe #49480

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