KSHUCK Recipe Reviews (Pg. 1) - Allrecipes.com (18360555)

Antipasto Pasta Salad

Reviewed: Jul. 2, 2011

We have a tomato allergy in our home, so I had to take these out. In their place, I used artichokes. It was delicious! My entire family enjoyed it - including the picky husband!

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Good Old Fashioned Pancakes

Reviewed: Jun. 15, 2009

Great recipe! I made the first few pancakes exactly as the recipe states, but they were a bit too thick for me. I added some more milk to the batter and they were much better for my personal taste.

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Absolutely perfect! We had originally tried making a Martha Stewart recipe which sadly disappointed us. This recipe was exactly what we were looking for - a nice dense pound cake which we glazed with a dessert wine reduction (we used Beringer's 2005 Nightingale Semillon/Sauvignon Blanc). We make it in a bundt pan and it took all 90 minutes. I will make this one again.

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Fra Diavolo Sauce With Pasta

Reviewed: Jan. 16, 2009

This was delicious! I used both shrimp & scallops, as well as one can of fire-roasted tomatoes. I also added Italian seasonings, cayenne pepper, and some dry red wine. Per another review, I tossed the pasta and sauce and let simmer for a couple minutes before serving. The colors in this dish made it look like it had come from a fancy Italian restaurant - not my busy household kitchen. This recipe does make a lot of food. For a date night with my husband, next time I will cut in half.

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Crumb Topping for Pies

Reviewed: Aug. 9, 2008

This was the perfect topping to the Blackberry & Blueberry Pie by Debbie Sanchez. I only had one frozen roll-out pie crust available and didn't want to make my own crust so opted for this topping. The topping is very sweet so, if the filling is also sweet, you might consider reducing the sugar in the filling.

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Blackberry and Blueberry Pie

Reviewed: Aug. 9, 2008

This was a delightful recipe. My family had just been blackberry picking and I was tired of making the same types of things over and over. I opted not to make the crust for the pie and instead used a frozen roll-out pie crust. Because I only had one, I found the Crumb Topping for Pies recipe by Jakesdelights and added that to the top. I cooked for 35 minutes and the topping got a little too dark. Next time, I'll probably check it after 30 minutes. Because the crumb topping has brown sugar in it, I might also reduce the amount of sugar in the filling as it was very sweet.

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Runzas II (Bierocks)

Reviewed: Jun. 28, 2008

I add grated cheddar and american cheese to this too - so that it tastes like cheese Runzas from back in Nebraska. The Kraut Bierocks recipe by Kim Van Pelt has a good sweet bread recipe that I occasionally use too. I use the frozen bread dough when I'm short on time.

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Chicago Dip

Reviewed: Jun. 28, 2008

Delicious! I love this recipe. Make sure you completely thaw the spinach (and I don't suggest in the microwave - it didn't taste quite the same) and then drain the spinach. I've tried to cheat this recipe a couple times - making it quickly - and it turns out too watery and the spinach seems extra soggy. I will sometimes add some more green onions right before serving it so that it has an extra crunch in the dip. I've never used the bread bowl, but instead use tortilla chips or bruschetta.

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Cucumber Sandwiches III

Reviewed: Jun. 28, 2008

I threw a baby shower tea party and these sandwiches were just perfect. Everyone seemed to enjoy them. I made these as actual sandwiches - slicing the bread to about 1/2". I have also made them as the recipe states and by toasting the French bread before adding the toppings - both are delicious. These are a great after-school snack too.

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Baked Maryland Lump Crab Cakes

Reviewed: Jun. 28, 2008

Generally, my husband is not a crab cakes person, but he loved these. The amount of fill and meat was just right so that we could still taste the meat. I didn't have any specific seafood seasonings, so used Nature's Seasons - but only 1 tsp so it wouldn't have too much salt in it. We will definitely make these again.

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Guacamole

Reviewed: Sep. 7, 2007

I made this for a Taco Night party and everyone loved it. I forgot to buy the cilantro, so put ground cumin in instead. This is definitely one I will make again.

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Roast Sticky Chicken-Rotisserie Style

Reviewed: Aug. 16, 2007

I hadn't planned ahead to let the chicken set for 4 hours so ended up putting the chicken into an oven bag to try and soak up all the seasoning. I also cut slits into the skin and placed about 1 TBSP (total) of sliced butter into the slits. I threw in some cubed potatoes per another reviewer and my family and friends loved it! This is definitely a recipe I will make again.

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Fruity Rainbow Salad

Reviewed: Jun. 21, 2007

Great salad. I added raspberries as well.

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Roasted Garlic Mashed Potatoes

Reviewed: Dec. 10, 2005

a very basic garlic potatoes recipe. Instead of parmesan cheese, I added ricotta; only roasted 4 cloves of garlic and added 4 unroasted, minced cloves; and then just a bit of anise.

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Brown Sugar Meatloaf

Reviewed: Jun. 27, 2005

I like the ginger added to this meatloaf. It changed just a regular meatloaf into something with a little more zip. The first time I made this, I followed the directions exactly and it came out a bit dry. When I made it again, I lowered to 325 and cooked a bit longer. I also added a bit of dry mustard to the sauce mixture to give it a little more flavor (a tip my grandmother used to hand out).

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Burrito Pie

Reviewed: Jun. 27, 2005

I have made this twice - once for work and again for a gathering of friends. Everyone was asking for the recipe. The first try of the recipe, I thought was slightly bland (I had gotten the original taco sauce and original Rotel). My tastebuds like a little more zing so the second try I switched to a hotter taco sauce, HOT Rotel and added jalapeno peppers instead of the dinced green chili peppers. This really changed the flavor, but I would recommend them both.

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