1PICKLELOVER Recipe Reviews (Pg. 1) - Allrecipes.com (1411996)

Fluffy Pancakes

Reviewed: Aug. 14, 2011

I left out the butter so I could smear butter over the top before adding the syrup (a bit less guilt!). These are hands down the best ever!

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Slow-Cooked Sweet 'n' Sour Pork

Reviewed: Jun. 21, 2011

Easy, yes -- good, sorry but no. Not the sweet n sour sauce you're thinking of. After slow cooking, it REALLY grabs the vinegar flavor. Plus - like other reviewers have said, it needed ketchup, but even that didn't seem quite right. And I seem to have bad luck w/pork in the crock pot getting way too dry. All in all, a waste of some pork loin since only I ate it, and I couldn't eat much. Excited at the idea, but it just didn't come together for me.

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Beef Yakitori

Reviewed: Jun. 12, 2011

Soooo Good! We did chicken (and since it never soaks up marinade that well) we marinated overnite in a ziploc...then skewered and grilled. Used sesame oil, extra garlic (always), lite soy, fresh ginger, a dash of teriyaki that was taking up fridge space and a bit of brown sugar too. Simple great flavor. Just perfect for summer grilling! Thanks Rayna!!

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Enchiladas Suizas

Reviewed: Jun. 5, 2011

Oh my Yum!! I filled mine w/chile verde and wound up w/9 enchi's. Added 1 c salsa verde, 1 T diced jalapenos for some kick and about 1 T fresh cilantro to the sauce and ran it all thru my blender to smooth it out. Used 1/2 c ff half n half (with fewer tortillas in the pan, it didn't really need all of it). Skipped the green olives & tomatoes. Oh -- and -- BEST EVER TORTILLA QUICK FIX!... Brush both sides lightly w/oil and toss on a cookie sheet (doesn't need to be in a single layer)...bake at 400 for 10 min's or so -- watch them and toss them around to get evenly done...then drain on the paper towels and go for it! You HAVE to do them in oil in order for them to finish w/that enchilada consistency we love! Garnish w/sour cream & avacados. Way to go Lady Gwyn -- WE LOVED IT! ( :

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Cheesy Potato Salad

Reviewed: May 30, 2011

Great starting point, but there are NO SEASONINGS as written -- How good can that really be?!?! Added garlic & onion powders, dill weed, salt & pepper. I like to salt & pepper the potatoes right in the strainer while they're still moist and hot. Added about 1/3 c of diced celery for some crunch & flavor. Use at least the full amt of green onion, cheese & bacon bits, then ADD MORE on top for garnish. NO SUGAR! Just doesn't really seem to belong in this one....if you add it, add a bit at a time and taste along the way. Good place to start - but unless your tastebuds lean toward the bland side, add some seasonings for sure.

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Restaurant-Quality Baked Potato Soup

Reviewed: May 14, 2011

Use the "fresh" diced hash brown potatoes w/onion available now to make this even quicker! Just add the pkg of potatoes along with the broth/water and simmer a few minutes before you add the potato flakes and 1/2 and 1/2. (I still used the whole onion, sauteed as called for). 1 package (4 oz.) of "Loaded Baked" potato flakes was plenty to thicken it -- didn't need the cornstarch at all. Added cheese to the soup AND added some on top for garnish. Used FF half and half to cut some calories. A great super-fast shortcut to homemade potato soup!

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Mexican Sour Cream Rice

Reviewed: Apr. 9, 2011

Good, but def needs more seasonings. I started with Mexican Rice II from this site to get all theat great mexi flavor in there, then added the sour cream, chiles, corn and cilantro. It needed more than 1 c sour cream and about double the cheese. I served it with chile verde, so 1 can of green chiles was enuf, but if I was serving with a different mexican maindish, I'd double the chiles too. You could easily add diced chicken, cream of chicken soup and some black beans for a 1-dish meal.

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Garlic Mashed Red Potatoes

Reviewed: Mar. 26, 2011

Really good, but needed more of everything. Used 2% milk, romano cheese, extra butter PLUS some sour cream, salt and pepper -- wound up adding garlic salt too. Skins on. Tasted great -- but needed tweaking to get it just right. Green onions would be a great add-in.

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Baked Ziti IV

Reviewed: Mar. 13, 2011

YUM! Had ground beef to use up, so a full pound went into this; no sausage. I'm sure it'd be that much better with it. Just dice the onions and throw them in to brown with the meat (no need for the extra oil), then add the garlic just a minute or two before the meat is done. Used 15 oz ricotta, blended with a couple of shakes of grated parmesan, salt/pepper and a splash of milk to moisten in place of the cottage cheese and used enuf lite sour cream to make a thin layer -- wound up being closer to a full cup I'd guess. Used 2 full jars of sauce -- used extra mozzarella and plenty of fresh parm on top. OMG -- soooo good! All with items normally on hand...Way to go Seth!

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BREAKSTONE'S Creamy Layered Enchilada Bake

Reviewed: Mar. 6, 2011

Yummy. Super Easy. Fast. Added salt, pepper, garlic to the meat while it browned, added 1 can of corn, drained, to the meat mixture and a little extra of the taco seasoning too. Put a layer of pepperjack slices in the middle and still used the full 8 oz pkg of mexicheese. Simple inexpensive way to feed your family, or with us, to have leftovers so you don't have to cook on Monday night! ( :

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Italian Spaghetti Sauce with Meatballs

Reviewed: Mar. 6, 2011

We used a whole lg. onion and still didn't that much oil -- a couple of tbsps is plenty. Used a combo of whole peeled, italian stewed and diced tomatoes for more of a medium texture. Needed more sugar to cut the acidity and more basil PLUS oregano. Mushrooms would be a good addn., as would a little bellpepper. If you don't have fresh breadcrumbs, be sure to use less than the full cup called for, or your meatballs will be dry/crumbly. Added a little italian seasoning to the meatballs too. All in all -- good as written, but you may need a few tweaks on the seasonings to get it just right for you.

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Juicy Roasted Chicken

Reviewed: Feb. 20, 2011

Simple and great. I don't know why roasting a whole chicken seems initimidating -- if you use Robin's recipe - you really can't go wrong. We prefer more seasonings, so we added garlic and stuffed the cavity with some fresh minced garlic and a whole onion, quartered. Just tweak the seasonings to your own personal tastes. It comes out tender and juicy every time!

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Sizzling Chicken Skewers

Reviewed: Feb. 20, 2011

I only had creamy pb - and used about 3/4 c based on other reviews. It seemed to be PLENTY -- maybe just a bit too much. Didn't have cilantro, which is a bummer cuz we love it -- but made the rest as written and it made for some mildly tasty, tender chicken skewers on the barbie. We prefer something more flavorful...but since we didn't have the cilantro -- I'm guessing that may just be the key. I might try again -- but only with less PB, add the cilantro and possibly some extra cayenne and garlic.

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Grill Master Chicken Wings

Reviewed: Feb. 20, 2011

Excellent simple marainade! Great just off the bbq w/o the added buffalo sauce (5 stars for just this part)...Not as great with the buffalo sauce - pretty greasy. I'm going to try step 1 thru the bbq process...then toss into a crock wiith a bit of buffalo sauce -- or something with an asian flair -- to keep warm. The wings produced by the first part of the recipe are just too good to give up on!!

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Slow Cooker Italian Beef for Sandwiches

Reviewed: Feb. 19, 2011

OMG! Just finished the sauce (using all broth, no water and 2 dressing packs) and got it into the crock -- the sauce alone is amazing! Can't wait til it's done!! -- OK! The finished product did not disappoint. I only had a 2.5# chuck rst., but used the full amount of sauce/seasonings. The Aujus it makes is incredible so you'll want plenty...If I use a larger roast next time, I'll INCREASE the sauce ingred's so I wind up with the same proportions of sauce to meat. REALLY good and couldn't be any easier. Thx Maureen!!

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Burgundy Pork Tenderloin

Reviewed: Feb. 18, 2011

Probably the MOST TENDER AND EASIEST Tenderloin we've had. You could seriously cut it with a fork. Used fresh garlic and the powder too (love that stuff in any form!); Skipped the celery, but added mushrooms; Used 1 can beef broth and just a cup of a nice deep burgandy -- but could've used more. Used 2 gravy packets and because of the added broth, gravy was still pretty thin. Only thing I'll try different next time is marinating the meat for an hour or 2 in the wine/broth and seasonings before roasting. Nice presentation, even with the unbrowned meat. Yummy.

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Sensational Sirloin Kabobs

Reviewed: Jan. 29, 2011

Added some fresh garlic along w/the powdered and a dash of cayenne for a little oomph...only had 5 hrs to marinade, so maybe that's why it was just a little too tame. Flavor was good - just not strong enuf. I'd try again w/amped up qtys of the spices and a longer marinade time. Thanks for the post!

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Awesome Spicy Beef Kabobs OR Haitian Voodoo Sticks

Reviewed: Jan. 29, 2011

Awesome flavor!! A little too much heat. 1/2 the Cayenne and a 5 hr marinade worked for us -- Oh! And you really don't need to add the salt (plenty in the bouillon), or do the rolling in the oil step. We added r/y/g bells, red onion and shrooms and did them w/rice....looking forward to leftovers of the whole 9 yards wrapped in a tortilla tomorrow! MMMmmm! Thanks Indy! ***OMG! Next day leftovers heated in the oven, thrown in a tortilla w/leftover pilaf and a shot of Emily's parmesan peppercorn dressing (also from this site) and -- I'm in HEAVEN! thanks again!! Yum Yum!

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Soft Oatmeal Cookies

Reviewed: Jan. 29, 2011

Hubby says "Oh man....They're DELICIOUS!" I have to agree. I used a bit less cinnamon and added mini choc chips. These are not "fluffy" or cake-like....they're ooowey chewey awesome good! ****UPDATE! Do yourself a favor and before you dream up all the possible add-ins....make at least 1 batch as-is. OMG!! Simple and OHHH SOOOO GOOD!!

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Mahogany Chicken Wings

Reviewed: Jan. 23, 2011

Just made the marinade....used lite soy sauce and used a bit less then called for; had to add extra chile sauce, brown sugar, a little onion powder, cayenne pepper, and some red pepper flakes to get it just right for us...tasty so far. I'll update after we bake them. Baked in a bit of the sauce, which never got "gooey", so poured that off, boiled some on the stove w/cornstarch added, brushed on wings and put under broiler for about 5 min's. Perfect!! With the (very minor) tweaks we made, this one's a keeper!

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