THEPITCLUB Recipe Reviews (Pg. 1) - Allrecipes.com (1571929)

Bill's Sausage Gravy

Reviewed: Mar. 1, 2009

Very good! I did add the butter since I used turkey sausage (doesn't render a lot of fat) and 2% milk. If you skip the step of browning the flour in the fat, by adding the milk and flour together as another reviewer suggested, it tends to taste a bit "doughy". Still good, but much better when followed as written.

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1 user found this review helpful

Steak Tip Marinade

Reviewed: Feb. 1, 2008

This was pretty good; I would probably make it again. I can't understand how some reviewers can rate a recipe (especially poorly) when they didn't follow the recipe and/or directions! This recipe doesn't say anything about a crockpot... Shesh.

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31 users found this review helpful

Peanut Butter Pie XIII

Reviewed: Sep. 19, 2006

Turned out perfectly! Whomever said it was too thin must not have followed the directions exactly, or did not cook the filling long enough. This is so much better than the no bake cream cheese kind! Will be adding this to the recipe box and making again!

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0 users found this review helpful

Zucchini Cakes

Reviewed: Aug. 27, 2006

I LOVED the recipe for "Connie's Zucchini 'Crab' Cakes" (from this site), so I thought I'd try this. These didn't even compare- My advise is try the other recipe. The only plus is these are baked and not fried, so they must be healtier; then again, maybe that's why the other recipe tastes so much better. ;)

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9 users found this review helpful

Southern Fried Green Tomatoes

Reviewed: Aug. 5, 2006

Lose the egg and use milk instead (better yet, buttermilk). Add more seasonings! There is no way 3 tablespoons will give you 1/4 inch of oil in the bottom of a large fry pan, and, as another reviewer mentioned, a good southener would never use olive oil for fried "t'maters". From a transplanted Alabamian...

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112 users found this review helpful

Sauteed Corn on the Cob With Chili-Lime-Cilantro Spread

Reviewed: May 20, 2006

This is near the exact recipe my step-sister brought back from deep in Texas. The only difference is the corn the on cob was soaked (in the husks) in a large bucket of salt water overnight, then slowly cooked on the grill till the husks were charred. Then it was sauted in butter before the cilantro mixture was brushed on. FABULOUS!!! :)

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9 users found this review helpful

Peanut Butter Bars I

Reviewed: Mar. 11, 2006

The peanut butter layer never really did get hard enough to serve as "bars". I think maybe using margarine (the spreadable kind) was a bad idea. I think I will try this again using real butter, or stick margarine, because it does have a good flavor.

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4 users found this review helpful

Southern Living Magazine's Chicken-Fried Steak

Reviewed: Jan. 16, 2006

The whole family loved this! I followed the recipe proportions exactly (minus the red pepper). The only revision made was to the gravy. You really do need to cook/brown the 1/4 cup flour in the drippings BEFORE slowly adding the milk. It seems thin, but you need to cook it for quite a while, stirring constantly, till consistency is what you want. Then it turns out perfect!! The reviewer who said they used an extra 2 cups of flour sounded more like they were making paper mache, lol.

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2 users found this review helpful

Microwave Oven Peanut Brittle

Reviewed: Dec. 26, 2005

This is a great recipe. My first batch also needed timing adjustments, but the rest came out perfect. VERY easy- a keeper for sure!

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1 user found this review helpful

Crawfish Etouffee

Reviewed: Dec. 10, 2005

This was pretty good, we enjoyed it. I added a bit more seasoning (We like it spicy). It is quite different from the classic New Orleans type, but in fairness, the recipe does say a "version of" and "fashioned after".

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1 user found this review helpful

Savory Turkey Gravy

Reviewed: Nov. 24, 2005

I had to add quite a bit more flour for the gravy to thicken properly. Also added diced giblets.

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4 users found this review helpful

Carrot Cake

Reviewed: Nov. 20, 2005

With all the great reviews, I was a bit disappointed with this recipe. I was surprised the recipe did not call for baking powder, but prepared it exactly as written anyway. It seems I was correct, because the cake was too heavy and flat. The flavor was very good, so I WILL be trying this again, but adding at least a tablespoon of baking powder. As a sidenote, I followed other reviewers advice, and made the "Cream Cheese Frosting II" recipe. It was EXCELLENT, and I gave it five stars!!

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36 users found this review helpful

Cream Cheese Frosting II

Reviewed: Nov. 20, 2005

Prepared exactly as written, only substituting "I can't believe it's not butter" for the butter. It was fabulous with carrot cake! Thank you Janni!

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0 users found this review helpful

Cheese Biscuits I

Reviewed: Oct. 11, 2005

Perfect, just like Red Lobster's!! I did cheat and add some extra baking powder to the mix, along with extra cheese of both varieties, AND loaded on the butter mix topping. (Mine were not for those watching the waistline, ha ha.)

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0 users found this review helpful

Fried Apple Pies

Reviewed: Sep. 17, 2005

I don't know if it is because I doubled the recipe, but the crust dough was awfully dry, making it hard to work with. It was pretty good, but not quite like the southern fried pies I was thinking about. A scoop of double vanilla ice cream, with carmel drizzeled over all, made it better. If I do make it again, I will add more water to the dough, and leave the apples chunkier. The applesauce texture seemed to leave the pies "soggy bottomed" after sitting for a few.

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4 users found this review helpful

Fudge

Reviewed: Jul. 28, 2005

I gave this 4 stars for the ease and quickness of preparation. However, it just wasn't the "old fashioned" fudge I was hoping for. I added a teaspoon of vanilla extract to the melted mixture, and dropped peanut butter chips on top. But like other reviewers, I ultimately ended up with a big lump of chocolate. Oh well, a big lump of chocolate isn't all bad. ;)

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1 user found this review helpful

Connie's Zucchini 'Crab' Cakes

Reviewed: Jul. 24, 2005

Wow! I admit I was VERY skeptical when reading this recipe, but was I ever pleasantly surprised. They really do taste like crab cakes. I squeezed ALL the liquid from the grated zucchini, then drained it in a wire collander for a couple hours(if you don't get all the liquid out, the mix will be WAY too soupy). The patties were still sticky, and messy to work with, but it is worth it! I've made this several times now, and I've figured out a few things; get all the water out of the zucchini, add more bread crumbs, lose the butter, and the Old Bay Seasoning really makes this recipe. Ohh, and use EVOO, it makes a big difference also. :) Yum!!

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4 users found this review helpful

Mom's Cucumbers

Reviewed: Jul. 10, 2005

Loved it. A keeper for the recipe box!

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1 user found this review helpful

Watermelon Fruit Bowl

Reviewed: Jul. 5, 2005

I doubled the recipe for our annual 4th of July "get together". It was a big hit and didn't last halfway through the day! I did make a few alterations, using seedless watermelons was MUCH easier. The syrup seemed awful thin, so I doubled the suger, but not the water, and it adhered to the fruit much better. It seemed like a TON of filling for the watermelons, but when I finished all the preperations, it all fit just perfectly. I saved the top part of the watermelon and put it back on, using wooden shish-k-bob sticks to hold it closed till we arrived at the park. Great recipe, thanks!!

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33 users found this review helpful

Peach Cobbler VI

Reviewed: Mar. 7, 2005

I followed the ingredients/directions to a T, but used an 8x8 glass dish (cooked at 350 for 45 min due to pan adjustment). A bit "cakey" for my taste, but a good flavor. Next time I think I'll add the juice, as suggested in previous reviews.

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2 users found this review helpful