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AllRecipes.com has taught me everything I needed to know about boiling eggs, baking potatoes, and, yes, frying up a grilled cheese sandwich. These things aren't always obvious to people not raised by housewives, and I needed a trusted source to teach me the basics of cooking. Hooray for AllRecipes.com. Boo to snarky food-snob commenters!

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Classic Waffles

Reviewed: Jan. 9, 2010

Taste as is was bland, honestly had 0 flavor. I also had real troubles getting them to cook crisply on the outsides without burning them. I altered the recipe a few times along the way to try and fix the issues but had no good results. Am now looking for a recipe that works - as is.

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Oven Roasted Red Potatoes and Asparagus

Reviewed: Jan. 7, 2010

Please use measurable terms in your recipes! I cooked the potatoes with raw onion for 30 minutes covered, then added asparagus for 5 covered and 5 uncovered. The asparagus was perfect but the potatoes were still not fully cooked. I may have cut my "chunks" too big? Cooked for another 7 or so minutes and they were good to go, but the asparagus was a little overdone. Tasty flavors, I cut the seasonings way down (garlic, too).

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Green Bean Casserole I

Reviewed: Dec. 16, 2008

Always a good idea to read the reviews before trying a new recipe. I made the following changes and ROCKED thanksgiving with this: I cut the entire recipe in half, so double these amounts if making the full size (6 servings). Reduce milk to 1/4 cup - I used canned condensed milk, creamier. Add 1 cup shredded cheddar cheese - 3/4 to mix in, 1/4 on top with remaining onions. Use condensed cream of mushroom and roasted garlic soup. NO salt. Freaking delightful. Great reheated, too, which surprised me.

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Tomato-Cream Sauce for Pasta

Reviewed: Oct. 13, 2008

This sauce was loved by my very picky boyfriend who hates when I experiment with food. I put the tomatos in the food processor for a few seconds before adding them when the recipe directed. We used all the onion and a little extra garlic, with a pinch of red pepper flakes. The sauce was even delicious before adding the cream and butter as a plain red sauce. You can let it simmer for 5-30 minutes before adding the cream (we used canned evaporated milk) and butter, so you can time it with the rest of your food!

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Cream of Fresh Asparagus Soup II

Reviewed: Oct. 13, 2008

I used canned evaporated milk in the recipe and vegetable broth instead of chicken broth. I also added one crushed clove of garlic before blending. I agree with the reviewer who said your friends will think you've become a chef overnight. While this soup takes a bit of effort to make, none of that effort is risky for an uneducated (and untalented) cook like myself. We bought tiny round sourdough loaves and hollowed them out for breadbowls to use with this recipe. Since then, we have sworn off all canned soups of any kind. We thought we didn't like soup at all until we tried this recipe!

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Easy Vegetable Pot Pie

Reviewed: Mar. 25, 2005

Very tasty for how easy it was! And beautiful, too. I didn't use the egg on my crust and it still looked and tasted wonderful. Took nearly no time or effort, and was a big hit with my meat-eating boyfriend. This one goes in my everyday recipe box.

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Down Home Macaroni and Cheese

Reviewed: Oct. 27, 2004

This is my new favorite macaroni and cheese... and macaroni and cheese is my favorite food! We replaced the milk with one cup of evaporated milk and one cup water, and we left out the breadcrumbs and last tablespoon of butter(/margarine). This was delightful to make (so smooth and creamy!) and is being called for an encore just three days later. Thank you!

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Ginger and Spice Cookies

Reviewed: Dec. 14, 2002

These cookies are a little less sweet than the usual molasses/ginger/spice cookie, so they're great with cocoa egg nog, or other sweet drinks. We made ours rolled in powdered sugar and about half the size in the directions. They end up like little spice cakes, very cute and welcomed at the office.

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Homesteader Cornbread

Reviewed: Jan. 14, 2002

I made this cornbread for my vegetarian thanksgiving dinner this year, not only was it not too dry, not too sweet, not too salty, and not too HEAVY, it also looked absolutely beautiful on my table. this is my new favorite cornbread recipe, and i'll be passing it on to future generations.

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2 users found this review helpful