Cook4mycrew Recipe Reviews (Pg. 1) - Allrecipes.com (1642008)

Easy Devonshire Cream

Reviewed: Feb. 4, 2012

We had tea today with 10 of the ladies in our neighborhood. Everyone raved over this. We served it with different types of scones. I altered the recipe by using an additional 2 tsp of sugar (I used superfine sugar, also called Baker's Sugar), adding 1/2 tsp of high quality real vanilla, and omitted the salt. I also used full fat Philadelphia Cream Cheese and heavy cream. The cream cheese flavor was not strong at all, and most people could not tell that is what it was until I told them. I noticed that some reviewers complained that the cream was not thick enough. I used my Kitchen Aid stand mixer, which has a stainless steel bowl and wisk. I put them in the freezer prior to whipping the ingredients. It makes a huge difference with how well the cream whips up. It was very dense, and held its shape. It did not melt even after sitting our for a bit.

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Delicious Ham and Potato Soup

Reviewed: Jan. 11, 2012

Fabulous!! I used chicken stock to cook the potatoes and I did not need to add salt. I substituted 1/2 tsp of celery seed for the celery, used only 1/2 tsp of white pepper, and evaporated nonfat milk for the broth. I also added some thyme. I reduced the amount of butter and flour to 4 tbl each and it was definitely thick enough. When I served it, I topped the soup with diced green onions, bacon, and cheddar cheese. I read through all of the reviews looking for a way to reduce the fat but didn't see any tips. I have another soup recipe that uses 1 tbl of cornstarch mixed with 2 tbl of cold water to thicken the soup. You pour it in at the end and let it thicken. It's pretty creamy, and is even thicker the next day. I will try that next time and probably add 1-2 tbl of butter just for flavor.

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Chicken and Gnocchi Soup

Reviewed: Nov. 12, 2011

This tastes like gourmet chicken and dumplings. The only reason I only gave it four stars is because the recipe is pretty bland. I added thyme, marjoram, and rubbed sage to taste. I used 1 cup of lowfat milk and 1 cup of non-fat half and half, and used the cornstarch mixture. The consistency and richness was perfect. I served my husband before adding the spinach and he really liked it...and he is not a big soup eater. This is going to be one of my favorites...super easy with a store bought rotisserie chicken.

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Jalapeno Popper Spread

Reviewed: Nov. 4, 2011

I made this for my Bunco group and everyone loved it. I used light mayonnaise, but regular cream cheese. I will try light next time. I followed the advice of another review and topped it with fresh grated parmesan mixed with panko crumbs, and I doubled the amount of jalapeno. I baked it instead of using the microwave. I served it with a french baguette that I sliced and sprayed with Pam on each side, then baked at 350 until crisp. This recipe will definitely be one that I make often.

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Buffalo Chicken Dip

Reviewed: Feb. 8, 2011

This was okay. I used roasted chicken, blue cheese dressing, and half buffalo wing sauce and half pepper sauce (Frank's brands). I served it at our Super Bowl Party and people ate it, some commented they liked it. I didn't particularly...and I love blue cheese and buffalo wings, so I was disappointed. I probably won't make this again. I believe if I had used canned chicken I would have rated this 2 stars.

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Roasted Garlic Bread

Reviewed: Dec. 19, 2010

Very good! I roast my garlic by drizzling it with olive oil and then wrap completely in foil. I bake it for an hour at 350 degrees. It comes out really melllow and creamy that way. Mine broiled in 3 minutes, it would have burned at 5 minutes so watch the time.

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Slow Cooker Italian Chicken Alfredo

Reviewed: Dec. 9, 2010

This was good and an easy week night meal, but not something I would serve to guests. My family enjoyed it. We did not find it too salty at all. It must depend on what dressing mix you use. I omitted the mushrooms, but followed the rest of the recipe exactly. I was a little worried when I first added the cream cheese/soup, but it thickened up nicely.

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Slow Cooker Thai Peanut Pork

Reviewed: Dec. 9, 2010

Very good and super easy. I used chile paste instead of red pepper flakes, and low sodium teriyaki sauce. The cooking time was too long, next time I will adjust it. I took the pork out and cut it into bite sized pieces before I added it back to the sauce. In addition to the lime and green onion, I topped it with cilantro. We ate it over steamed jasmine rice.

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Teena's Spicy Pesto Chicken and Pasta

Reviewed: Nov. 25, 2010

I was really surprised that I didn't like this more after reading the reviews. I have used this site for years and have been consistently pleased by the rating/review sections. The flavor was good but I found the ratio of pasta/chicken/pesto to be off. I think this would have been better with half the amount of pasta. I had to double the pesto and even then it didn't seem like enough. I think the flavor was good but with the amount of fat in the recipe it just wasn't worth it. I will try it again with half the pasta and adding the goat cheese (I love goat cheese in anything).

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Baked Teriyaki Chicken

Reviewed: Nov. 21, 2010

I doubled the recipe for the sauce and used it over 4 chicken breasts. I made the sauce exactly as listed (except I used lite soy sauce). This was good, but I am going to stick with using the Teriyaki Marinade III recipe from this site. We enjoyed it a lot more.

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Baked French Toast

Reviewed: Nov. 15, 2010

I made this for a work potluck and received rave reviews. The only reason I did not give it 5 stars is because it is too sweet and I followed the recipe in the review by Michelle Mullis for the liquid to egg ratio. I used Trader Joe's Cinnamon Swirl bread (which is sliced thick) that I let sit out for a couple hours to dry out. I did not flip the bread over the next morning. I omitted the cinnamon (since it was in the bread) and I reduced the brown sugar to 3 cups since the bread is slightly sweet. It cooked perfectly.

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Chipotle Crusted Pork Tenderloin

Reviewed: Sep. 12, 2010

Fantastic flavor, but too hot!! My family loves spicy (heat) and I usually add more spice to recipes, so I'm thankful I cut it down to 2 tbl of chipotle chile powder, and even then it was almost too hot. Next time I will only use 1 tbl. We smoked a 1.32 lb pork loin in our smoker and included a pan of one bottle of beer (keeps the meat moist and adds flavor). It was was wonderful!

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Maria's Pepper Steak

Reviewed: Apr. 29, 2010

I had to tweak it to make it a 5 star recipe. I used a lot of garlic (5-6 cloves) and flank steak cut super thin, against the grain (makes it very easy to chew). When I started to follow the directions I realized that the cooking times were way off, and the sauce was really thin. I cooked the meat just for a few minutes and then added corn starch blended with water to thicken the sauce. I added back the vegs just to heat up...I don't like the vegs to be soggy. I also added some red pepper flakes. Over all it turned out great and my family really liked the taste of it. I served it over steamed jasmine rice.

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Bubba's Jambalaya

Reviewed: Mar. 13, 2010

We really enjoyed this...great comfort food. I cooked the bacon in a cast iron skillet. Then I drained the excess grease and used the pan to saute the onions and peppers. I added back about a 1/2 - 1 tsp of bacon grease. Then I put the vegs into a large pot and added the ingredients as directed. I did not have any celery so I used a 1/2 tsp of celery seed. I omitted the ham and doubled the sausage. I used the smoked andouille chicken sausage from Trader Joe's. Instead of salad shrimp I used raw jumbo shrimp that I cut in half. Unless you want more of a stew, I don't know why you would cook the rice separately as some reviewers recommend. The liquid to rice ratio was perfect. This recipe will become a staple. It was really easy to make.

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Slow Cooker Stuffing

Reviewed: Dec. 5, 2009

This was a great way to make stuffing. I greatly reduced the butter (to 1/4 cup) and the broth after reading other reviews. I think I used less than half the broth. I purchased hamburger buns and let them sit out over night to dry out. I used more than the recipe called for (about an extra 1-2 cups). I used canned mushrooms and diced them small. I cooked all of the vegetables in butter (less than the recipe called for) and a bit of olive oil. I used fresh rosemary instead of marjoram. The flavor was really good and so was the texture. I cooked it for about 5 hours in the crockpot and stirred it every hour.

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Dutch Apple Pie with Oatmeal Streusel

Reviewed: Dec. 5, 2009

I used the No Roll Pie Crust II and put it in the refrigerator while I was making the pie filling. I cooked the apples, flour, spices, and butter on the stove until the apples had cooked down slightly and the filling thickened. I prebaked the pie crust for 5 minutes and then filled it with the cooked apples, and the topping. The pie turned out really good. (I omitted the lemon)

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Savory Turkey Gravy

Reviewed: Dec. 5, 2009

This was an easy way to make gravy and much better than packaged gravy. I used a hint from another review and melted butter, then added flour to form a smooth paste. Then I added the broth. While it thickened I added the seasonings.

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Gourmet Sweet Potato Classic

Reviewed: Dec. 4, 2009

This was great! I took the advice of others and reduced the sugars and butter. I also used half and half instead of heavy cream. I used sweet potatoes instead of yams and used my hand blender to make a smooth puree. I baked and pureed the potatoes the night before and then mixed it up the next morning, but didn't bake it until after our turkey was done baking for Thanksgiving. It baked while the turkey rested. It was perfect timing.

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No Roll Pie Crust II

Reviewed: Dec. 4, 2009

I was very pleased with this pie crust. I made it exactly as written, but pre-baked it for five minutes before adding the filings. I made the Dutch Apple Pie with Oatmeal Streusel recipe and Mrs. Sigg's Fresh Pumpkin Pie. Both turned out wonderfully. The pie crust was very tender and flakey. This will be my go-to recipe for single crust pies. It works for both sweet and savory fillings.

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Cod with Italian Crumb Topping

Reviewed: Mar. 26, 2009

After reading the reviews this is what I did: Sauteed 6 crushed cloves of garlic in canola oil in a cast iron skillet over medium low heat, stirring constantly. Once the garlic was golden I removed the skillet from the heat and spread the garlic evenly in the skillet. I mixed 2 tbl of light mayo with fresh lemon juice and put even amounts on 4 pieces of cod fillets. I placed the fillets on top of the garlic in the cast iron and spread the mayo, then seasoned with fresh ground sea salt and pepper. Then I topped it with italian seasoned panko crumbs mixed with parmesan cheese. I sprayed the topping with oil spray. I baked it at 400 degrees for about 15 minutes. I had fillets that were pretty thick (frozen section from Costco). It turned out wonderfully...looked pretty and tasted great!

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