empearls Recipe Reviews (Pg. 1) - Allrecipes.com (1593568)

Bourbon Whiskey BBQ Sauce

Reviewed: Dec. 4, 2011

YUM! Slight changes: used Agave Nectar instead of brown sugar to lower the glycemic index and I used a TON (several tablespoons) of Frank's Red Hot Sauce (and 1 T. siracha) to make it nice and spicy. I have no idea how 1/3 t. would make this spicy. My beef ribs are slow cooking with this sauce right now and my house smells PHENOMENAL!

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Holuski

Reviewed: Aug. 9, 2011

It's like noodle perogi's! I accidentally used 12oz of egg noodles and it would be better to just use 8 oz because then the deliciousness of the onion and cabbage would be denser (or use more cabbage and onion!). I ended up using 1/2 c butter and I also tossed in 5 cloves of crushed garlic and some sausages (I like it without the sausage better). Also SOUR CREAM IS A MUST! My 5 year old is on his second bowl already!

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2 users found this review helpful

Turkey Bean Chili

Reviewed: Jul. 28, 2011

AWESOME! Took this recipe camping - just browned the meat with my pre-chopped veggies and dumped in the cans into one pot (w/o rinsing). I also added a can of corn and a big can of green chilis (skipping the jalapeno). I put all the spices into one ziplock baggie and I used: 2 T. chili powder and 2 T. cumin. I also added red chili flakes and used garlic salt instead of regular salt. I'm halving the recipe and putting it in a crock pot for tonight. YUM!!!

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4 users found this review helpful

Easter Grass Slaw

Reviewed: Jul. 4, 2011

This is a SWEET SWEET slaw. I cut the sugar in half and it was still too sweet for my husband and I. My 5 year old liked it though.

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2 users found this review helpful

Boyfriend Bait Beef Stroganoff

Reviewed: Jun. 27, 2011

WOW. Fabulous! I used a high quality steak for the beef and followed the recipe exactly except for taking care to salt and pepper my steak while tenderizing it (before cutting it into bite sized pieces) and then through out the cooking process I added S&P as I saw fit. Hubby told me he's so glad he married a woman who knows how to cook. I served it over wide egg noodles. YUM!!!

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2 users found this review helpful

Mom's Best Peanut Brittle

Reviewed: Dec. 24, 2010

AWESOME! The plate of peanut brittle disappeared before the Oreo and Layer Peppermint Barks. Even my Grandmother is asking for the recipe!!! Only change: used 1 1/4c salted (blistered) peanuts and did not add any additional salt.

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3 users found this review helpful

Apple Crumble Pie

Reviewed: Oct. 17, 2010

OMG. Best Apple Pie of my LIFE!!! Only differences: instead of sprinkling the sugar on top of the apples before adding the crumb layer, I mixed the apples, sugar and cinnamon together in a bowl along with 1/4 c. flour. I also used 1/4 c. white sugar and 1/4 c. brown sugar in the apple mixture. I did nothing different to the crumb topping and I used a frozen, store bought crust. AMAZING!!! Shamefully my husband and I just ate TWO slices of pie a piece!

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5 users found this review helpful

Bacon Wrapped Dates Stuffed with Blue Cheese

Reviewed: Oct. 17, 2010

AMAZING!!! I used Gorgonzola cheese and I had super thick bacon so I could get away with using only 1/3 piece of bacon for each stuffed date. My husband who isn't a huge fan of either dates or Gorgonzola loves these tasty bites! I think adding a slivered almond would be a lovely addition and I will have to try that next time. If you can, bake on a broiler as another reviewer mentioned - my tin foil lined cookie sheets was okay but I burned my fingers twice on the bacon grease when flipping half way through.

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5 users found this review helpful

Simple Coleslaw

Reviewed: Jun. 30, 2010

I doubled the veggies but not the dressing and the dressing is the *perfect* amount to cover twice the cabbage and lettuce. This is my new slaw recipe!

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6 users found this review helpful

Richard and Suzanne's Famous Red Beans and Sausage

Reviewed: Jun. 24, 2010

AWESOME!!! I used a TJ's bag of frozen bell peppers because it's cheaper and faster than using fresh, and a regular yellow onion because I didn't have any green. I also used 1 qt homemade chicken broth and 1 qt water. At first it looked like too much liquid but it cooked down nicely and thickened up. Served over rice and with cornbread - YUM!

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2 users found this review helpful

Corn Dog Muffins

Reviewed: Jun. 10, 2010

These are AWESOME! Add brown sugar based on how much sugar is in your corn bread mix. I halved the hot dogs lengthwise and then cut them into small pieces and added them to the batter. I think it would be ideal to bake these without muffin liners - if you can (or let them cool completely - if you can manage to wait!). Next time I will add chili flakes or jalapeno's to spice them up a bit! Great baking project with a preschooler. Mine is still squirting mustard over his "crazy" muffins!

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Roast Chicken with Rosemary

Reviewed: May 20, 2010

Great base recipe! There are a zillion variations (I once stuffed the bird with an apple and another time with celery) but I always coat the bird in butter (under and over the skin) and I always roast breast side down to make the breast meat juicier. Sometimes I add veggies to the roasting pan, sometimes I don't.

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Best Peanut Butter Cookies Ever

Reviewed: Mar. 9, 2010

The cookies turnout perfectly chewy - mmm!

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1 user found this review helpful

No Bake Cookies II

Reviewed: Jan. 21, 2010

I'm doing a low glycemic index diet so I made a few changes: 1/2 c. Splenda (equivalent to 1 c. sugar) Unsweetened Almond Milk in place of regular milk Increased cocoa to 1/4 c (4T) and accidentally used old fashioned oats. Will definitely make again although quick cooking oats would be better. Cookies already setting up after just a few minutes in the fridge! I did wait for a rolling boil and then boiled for 3 minutes.

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2 users found this review helpful

Black Bean and Artichoke Burritos

Reviewed: Dec. 1, 2009

YUM! Mixed everything in one pot; Added some cumin and 1/2 pkg taco seasoning; Omitted onion only because I didn't have any on hand; Added 1c. cooked brown rice to stretch it further. I'm trying to eat more vegetarian foods and this seemed "meaty." Will def. make again! Spices are key though...

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3 users found this review helpful

Baked Chicken Broccoli and Rice

Reviewed: Jan. 7, 2009

This is a great base recipe. I used 1/4c. fresh lemon juice and seasoned my chicken with lemon pepper, garlic salt, paprika and parsley. I added 2 fresh crowns of broccoli to the rice before dumping it into a greased 9x13 glass pan. The chicken came out incredibly moist. Next time I might use cream of mushroom soup and use 1/3c. white wine. Also, the 3/4 c. rice is the PERFECT amount. I think this recipe would be too bland without adding your own seasonings. Oh, and the cleanup was the best part - only the bowl to mix the rice, etc. and the glass pan!

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27 users found this review helpful

Soft Christmas Cookies

Reviewed: Nov. 4, 2008

Very nice cookie. I melted the butter and sugar together before beating them and I used 2 c. white flour and 1 c. whole wheat flour. I had to refrigerate the dough over night and I wish I had wrapped up the dough in two separate balls as opposed to leaving it in the bowl because it was hard as a rock trying to dig it out. Baked them at 350 for 7 minutes (I'm at sea level). Be sure not to roll them out too thin or they'll get crispy. Looking forward to frustrating them this afternoon!

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Mama's Macaroni Salad

Reviewed: May 24, 2008

EXCELLENT! Just what I wanted: a basic mac salad recipe. I would recommend mixing the mayo and mustard together and then slowly adding to the macaroni, to your taste (I am very particular about the amount of dressing on anything). I used the leftover mixture for deviled eggs and my mac salad was perfectly dressed. This is my new, official mac salad recipe!

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35 users found this review helpful

Curried Honey Mustard Chicken

Reviewed: Apr. 30, 2008

This was FANTASTIC! I used the leftover chicken carcass and skin to make an amazing stock (to which I added a touch more curry and a can of evaporated milk). Will absolutely make again.

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2 users found this review helpful

No Bake Lemon Cheesecake

Reviewed: Apr. 14, 2008

So I made a few changes and I'm not sure if it was my changes that made this dish edible-but-not-amazing, or if this was just an un-amazing to begin with. I used 2 packets [.9oz/each] of sugar-free Raspberry Jello (still just 1 c. water), low-fat cream cheese, and 12 oz Evaporated milk. The evap. milk got stiff peaks quickly (kept can in freezer for 60 minutes along with bowl) but the peaks also fell quickly. By using 12 oz. evap. milk, I essentially DOUBLED the entire recipe and could have filled 2 ready made graham cracker crusts. I topped it with thawed mixed berries with a teeny bit of Splenda added. The texture of the "cake" was odd though it definitely held its shape, and the favorite parts were the crust (store bought) and the berries on top. Edible but not fantastic due to the texture. But my husband liked it just fine, "after the initial shock of first bite." And I'm about to have my second piece. I would eat this at home but would never bring it to a potluck or make it for company (like I did).

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1 user found this review helpful