hisdrinkoffering Recipe Reviews (Pg. 1) - Allrecipes.com (18601560)

Clark's Quiche

Reviewed: Feb. 12, 2011

This has made me famous! :) The big change I make is I only use Swiss cheese, no other kind. I use 16 oz total and people love it. I also add a little nutmeg to the egg mixture. When I have been out of sour cream, I have subbed for (very) softened cream cheese with the same great results. I also make this with home made pie crusts. Very time consuming in all (including the time to make the crusts) but always worth it!

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5 users found this review helpful

Pasta with Peas and Sausage

Reviewed: Jan. 10, 2011

Add some sherry to this (to taste) and it puts it over the top! Also added some red pepper flakes and about 10 X the garlic. Good enough for company! Also added quite a bit more of Parma cheese. I added it right into the sauce.

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3 users found this review helpful

Army SOS Creamed Ground Beef

Reviewed: Oct. 20, 2010

Really yummy with my simple modifications. Added 1 chopped onion, sauteed with the ground beef, then a few chopped garlic cloves toward the end. Add good shaking of garlic powder, along with the black pepper and a few shakes of tabasco sauce, which actually gives more flavor than punch. A full T of worcestershire and 3 or so Tablespoons of white wine. Also added chopped, fresh parsley at the end. Added more milk for more cream to serve over mashed potatoes. A family-loving meal!

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2 users found this review helpful

Creamiest Rice Pudding

Reviewed: Oct. 8, 2010

I actually cooked this in my crock pot on low all night. In the morning it was very thick and nice and ready for the egg mixture, which I tempered and to which I added 1/4 c heavy cream and about 3 or 4 T of butter. Stirred and let cook for another 1/2 hour. Here is the winning piece: I soaked about a cup of golden raisons in same amount of O'Reilly's Caramel Cream Liquor overnight, then in the morning while it was finishing off I simmered it on the stove to really plump up. Add these to the pot, and surely brought this winning recipe up to the gold standard!

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3 users found this review helpful

Sweet Baby Carrots

Reviewed: Jun. 29, 2010

3 T butter, 3 T honey, and 3 T br. sugar...Added a pinch of cardamom and salt. Delicious!

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0 users found this review helpful

Cherry Enchiladas

Reviewed: Jun. 13, 2010

I must say this was exceptional. I took another reviewer's advice and am so glad I did. I spread a mixture of 8 oz cream cheese and 1/3 c powdered sugar, whipped together, on each tortilla, then doubled the cherry filliing (2 cans) and doubled the tortilla count to 10. I also added 1 t almond ex. to both the cherries and the syrup. Let sit in fridge for 5 hrs, covered with much more cinnamon/sugar and omitted the almonds. Baked for 40 mins. It was crispy and lovely on the outside and perfect on the inside. Top with real whipped cream.

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19 users found this review helpful

Creamy Carrot Soup

Reviewed: Apr. 21, 2010

OK, I know I've basically created a new recipe here, but I am going to post my review, as this is truly one of the best things I've ever tasted. I am going to probably shortly also post my own customized version. Here goes-get ready-this is not for the pale of palette! Added two potatoes, and 1 T or more of fresh, minced ginger, sauteed with the onion, thus, omitting the ground ginger. I also omitted salt, as broth is full of it. Lastly, I omitted the rosemary. Now for what I added: 2 t of garam masala, 1 t of curry, 1/4 t white pepper, 1/8 t cayenne pepper, and a splash or three of sherry at the end of cooking. I also used 1 c heavy cream and 1 c half and half just to cut calories a bit. The result? A multi-note melody in every bite with an authentic Indian/curry flavor. The cream/spice combination is beyond savory. Try this with some naan bread and invite your friends!

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2 users found this review helpful

Pink Sauce for Pasta (Shrimp)

Reviewed: Apr. 16, 2010

This is actually really delicious and different. I have made it with shrimp and grilled chicken. If you make it with chicken, add peas. It's just great. Now, the actual recipe of this that originated with a renowned Indian chef calls for a full cup of tomato sauce (omitting the water) with the cup of heavy cream, so that is what I did, and I loved it. He also states the use of olive oil instead of veg. oil, so that is recommended, as it is healthier. I use the full amounts of everything, spices, etc. I wouldn't change the amounts at all. It is a rich, mouth-watering experience. Lovely and one of my new favorites. Not for the bland of palette. Great with a nice bread.

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5 users found this review helpful

Honey Cornbread

Reviewed: Mar. 16, 2010

I had to add my review here. We are a cornbread-loving family and I have tried them all. This one, however, is the only one my family wants me to make anymore. My kids adore this and say nothing else comes close to it. Making it tonight with chicken chili!

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0 users found this review helpful

Basil Tomato Soup

Reviewed: Oct. 28, 2009

This was so savored by my friend for whom I made this recently. She told me over and over it was better than La Madeline's famous Tomato Basil Soup! A compliment indeed! I added the whole "bunch" of basil leaves that I bought in a container. A bit more than 18 leaves. Just yummy! Topped with freshly grated parm. Going to make again today for another friend!

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Angela's Awesome Enchiladas

Reviewed: Aug. 13, 2009

wonderful and tasty. Added cilantro and extra chili powder and some cumin. Served w/ spanish rice and corn.

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Spanish Rice

Reviewed: Aug. 13, 2009

I thought this was just great. I used diced tomatoes instead of stewed, plus a half a can of rotel, along with the 4 cups of water. The consistency and flavor were perfect. I also threw in some cilantro I had in the fridge. A perfect accompaniment to enchaladas and corn.

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1 user found this review helpful

Butternut Squash Soup

Reviewed: Jul. 2, 2009

added a 1/2 block of cr. cheese/1-2 c sour cream... added to butternut squash: 3 potatoes, 1 lg. sw. potato, roasted garlic,chic. stock, 3 sm. apples, extra onion and 1 c hvy. wh. cream. Fresh mint on top would be nice! NOTE: leave part of this (maybe 1/4 of it) unpureed...or at least just partially pureed. We liked having some small chunks/texture with each bite. Top w/ nutmeg!

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Spiced Parsnip Soup

Reviewed: Dec. 21, 2008

this has been my all-time favorite soup since I discovered it on a video put out on Dr. Mercola's website. An english lady makes it step by step and calls it Curried Parsnip Soup. It stole my heart. Her only difference is instead of using cream, use about a cup of sour cream at the end and fresh ground pepper. You can also up the curry to taste. She also uses either chicken or vegetable stock exclusively. This is so wonderful...I highly encourage you to try it...and try it my way, with the sour cream. It is the best.

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1 user found this review helpful

Mulligatawny Soup I

Reviewed: Nov. 1, 2008

I adore this recipe!!!!!

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Sherry Sour Cream Chicken

Reviewed: Sep. 29, 2008

sorry, we did not care for the flavor in this.

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Chicken Divan

Reviewed: Jul. 17, 2008

This is basically the marvelous chicken divan recipe I make regularly and is so coveted by my family. However, I add 1 c of sour cream to the soup/mayo/lemon juice/curry layer, and this is such a must! I can't imagine it without the sour cream. I always add about 3 t of curry, since it is just so yummy and seems the perfect amount. Also, I never add the mushrooms, as I've never heard of chicken divan w/ mushrooms. I also top this with a layer of buttered breadcrumbs and then lightly cover w/ a layer of Parmesan cheese. I think you will find the breadcrumb topping makes it so much better. This is a family favorite by almost everyone who makes it!

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29 users found this review helpful

Broccoli Chicken Casserole II

Reviewed: Jul. 17, 2008

Like another user said, this is the Chicken Divan I on which I grew up. With my changes (the same or similar to others) this dish is truly PERFECT! First, only use 2 cans of cream of chicken soup, with 1 C of sour cream, and 1 C of mayonaise. I added 3 t of curry (I simply can not imagine less) as well, and doubled the lemon juice. As for the chicken, I boil then debone an entire chicken, then shred all meat but the breast, which I save for other recipes. I also add a can of chopped, water chestnuts. If you have not tried this addition, some people say it makes the dish! Per another user's recommendation, I layered all of this over 4 cups of cooked, white rice. This just puts it over the top, as the rice is more flavorful than if served over the rice cooked separately. On top, I do a layer of buttered breadcrumbs with a light coating of Parmesan cheese. I suppose my recipe looks much different than this original now that I see all of my changes, but I will post this here in hopes it will be a blessing to someone who is wanting to make the most scrumptious dish of broccoli chicken casserole they have ever tasted!

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91 users found this review helpful

Old-Fashioned Rice Pudding

Reviewed: Jul. 17, 2008

I just made this and think it is wonderful. I will still give it 5 stars despite my additions. I doubled recipe, which I recommend for a family. Also, I used 1/2 and 1/2, doubled the vanilla, added some cinnamon and nutmeg, and cooked with a cup of raisins. I also added some cornstarch to thicken (2 t for my doubled recipe). I am sure it would still have been wonderful even without my changes, and highly recommend this recipe for a true, warm, comforting dessert. Thanks for sharing it with us.

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30 users found this review helpful

Quick Yeast Rolls

Reviewed: Jun. 23, 2008

I made these last night to go with our roast. True, the texture is different, sort of a light, spongy inside, but truly, I must say as a "roll" lover, these are lovely. My picky family loved them, the taste and texture, and the next day they are just as good. To preclude the "sticky situation" in getting them into the muffin tins, spray a metal spoon lavishly with Pam. It helps a lot. I only added 1/4 cup extra flour to this, and they were perfect. I also did 1/2 white, 1/2 wheat, with a bit more of the white. I also replaced the shortening with melted butter. I highly recommend this, as butter is both more healthy, natural and tasty!

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