This is the best stuffing I have ever had! I made it for our thanksgiving dinner and got so many wonderful comments. There were even three people who hate stuffing tell me how wonderful it was. My aunt called me today to make sure I was making this for our christmas dinner tomorrow. I would highly recommend this recipe to anyone! LOVED IT!!!!!!

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postal1

Cooking Level: Intermediate

Home Town: Decatur, Illinois, USA

Living In: Oakland City, Indiana, USA

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Easy Decadent Truffles

Reviewed: Dec. 18, 2008

This recipe, as written, is WAY to sweet. I think I almost went into a sugar coma the first one I ate. My instinct was to cut back on the sugar, but I followed the recipe and really wish I hadn't. The only person in the family who will eat them is the 6 year old. Now, I do think these would be a 5 star if you cut the sugar in half. I don't like reviews that completely change the recipe and then rate it, usually at a hirer rating than it deserves. So I am rating these as a 2 because I would never make them again as written. Next time I make them, I will use half the sugar.

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Sandra A

Cooking Level: Intermediate

Home Town: Cassopolis, Michigan, USA

Living In: Decatur, Illinois, USA

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Glazed Cinnamon Biscuits

Reviewed: Dec. 5, 2008

I read the reviews and made a couple of changes - and forgot about one! I added 3 Tbsp of sugar to the dough - too much, next time only 2 Tbsp. I added 1 ounce of cream cheese to the icing, used only 1 teaspoon of milk, and upped the vanilla to 1 teaspoon of good Mexican vanilla. Tasty! Much quicker than yeast rolls! The thing I forgot that I believe was previously mentioned, is that you can't spread the butter over the dough, then put "loose" cinnamon/sugar mix on it. When you pick up the individual slices after cutting, all the sugar mix falls out. So I'll be sure to mix the butter with the cinnamon and sugar, then place it on the dough. A great way to slice these (and any cinnamon roll!) is to use *unflavored* dental floss. Slide the floss under the roll, then cross the two sides above the roll and pull in opposite directions - wah lah - great, even slices without squashing the roll!

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JulieCC

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

Living In: Decatur, Illinois, USA

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Cranberry Puffs

Reviewed: Dec. 5, 2008

Wow, these were good! Even my picky 10-year-old loved them! I made just a couple of minor changes. I added an overflowing tablespoon of canned cranberry sauce to the mix for a better body and color. I also baked these at 375 for about 15 minutes in my convection oven, spraying the tops with olive oil spray. I never fry wontons - too much fat. They were very crispy and good! Thanks for a great way to use up both cranberries and jalapenos!

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JulieCC

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

Living In: Decatur, Illinois, USA

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Chicken Meatball Soup

Reviewed: Dec. 4, 2008

This is a great base recipe. I use ground chicken a lot and this a good use for it. When I first read the recipe, I thought, "why do I need running water while making meatballs?" That seemed odd to put in a recipe, but I guess it would help a beginner. I added garlic powder & white pepper to the meatballs. Browned them with the convection oven. Substituted parsely and summer savory for the parsnips. Added a few chopped jalapenos, red pepper, and some edamame. Also added white pepper and garlic powder to the broth to get the taste to our liking. Used low-sodium chicken broth and no added salt to the meat or the broth. Added Amish garlic egg noodles directly to the broth. A great soup to have when getting over the cold/flu...I made this in December, not summer.

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JulieCC

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

Living In: Decatur, Illinois, USA

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Amber's Sesame Chicken

Reviewed: Nov. 11, 2008

I love Asian, and I've made a lot of dishes from this site, but this has got to be one of the worst. It has little flavor, the breading doesn't stick, and it's just missing something...or a few somethings.

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JulieCC

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

Living In: Decatur, Illinois, USA

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Sweet and Spicy Sweet Potatoes

Reviewed: Nov. 10, 2008

I made this without the poultry seasoning and thought it was a delicious combination of sweet and spicy. I made another batch of the spice mix without the poultry seasoning and brown sugar to use on the sweet potato fries that I get from Sam's Club. It really livened them up!

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Spyce

Cooking Level: Expert

Home Town: Decatur, Illinois, USA

Living In: Waldorf, Maryland, USA

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Toasted Pumpkin Seeds with Sugar and Spice

Reviewed: Oct. 31, 2008

Fabulous! My son and I ate an entire pumpkins worth of seeds in 20 minutes. I went out and got 4 more pumpkins to make more and those seeds are in the oven right now!

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reisisnice

Cooking Level: Expert

Home Town: Decatur, Illinois, USA

Living In: Catonsville, Maryland, USA

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Spiced Pot Roast

Reviewed: Oct. 18, 2008

This recipe is a winner! I did make some changes. I didn't have chutney or the raisins. I chopped 3 small onions, used a can of french onion soup, added about a half can of water, and kept the seasonings the same. I added baby carrots and new potatoes to the pan and baked about 3 hrs. My husband said it was the best pot roast he had ever eaten! This is our new favorite, and I will be definately be making this again soon. Perfect for a fall dinner!

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Paula S.

Cooking Level: Expert

Home Town: Shelbyville, Illinois, USA

Living In: Decatur, Illinois, USA

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Salmon Macaroni Bake

Reviewed: Oct. 1, 2008

This is a pretty quick, easy, comfort food. I did add garlic powder, white pepper, and also finely diced red and green bell pepper. It really needed some color! I added parsely & paprika to the top to also give the top some color.

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JulieCC

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

Living In: Decatur, Illinois, USA

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Souvlaki

Reviewed: Sep. 5, 2008

I read the review about leaving out the soy sauce to make traditional Souvlaki, and made two batches, one with the soy sauce and one without. I thought they were both very good. Most of my guest preferred the kabobs made with the soy sauce. The marinade works well with other types of meat. I use it for shrimp (without soy sauce) and marinate the shrimp 15-20 minutes.

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Spyce

Cooking Level: Expert

Home Town: Decatur, Illinois, USA

Living In: Waldorf, Maryland, USA

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Grilled Sausage with Potatoes and Green Beans

Reviewed: Sep. 5, 2008

Nice easy recipe. I used 2 cans of green beans (drained and rinsed) instead of fresh. Also added minced garlic, fresh ground black pepper, and a little dried thyme. I didn't add the water or the salt and thought the salt from the kielbasa was enough. I will make this again.

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Spyce

Cooking Level: Expert

Home Town: Decatur, Illinois, USA

Living In: Waldorf, Maryland, USA

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Cilantro Chicken Salad

Reviewed: Aug. 17, 2008

This is a light and refreshing salad, great for summer entertaining. After mixing the dressing, I let it stand 1 hr. to let the flavors mingle. I added chopped red onion and shredded cheddar cheese, and after preparing the chicken, I seasoned it with 1/2 tsp Cavender's Greek seasoning. Next time I prepare this, I will add sliced avacado and substitute crumbled feta cheese for the cheddar. I will be making this again soon!

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Paula S.

Cooking Level: Expert

Home Town: Shelbyville, Illinois, USA

Living In: Decatur, Illinois, USA

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Tomato-Cornbread Salad with Avocado and Cilantro

Reviewed: Aug. 17, 2008

This recipe goes well with a Mexican themed dinner. I served this with chicken enchiladas and spanish rice. It was a hit. Make sure to bake the corn bread until it is crispy, or it will get too mushy. For best results, add the corn bread just before serving.

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3 users found this review helpful

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Paula S.

Cooking Level: Expert

Home Town: Shelbyville, Illinois, USA

Living In: Decatur, Illinois, USA

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Connie's Zucchini 'Crab' Cakes

Reviewed: Aug. 14, 2008

Great recipe! We really enjoyed these, and it was a good way to use up some of the zucchini from the garden. I shaped mine into little zucchini 'crab' balls and let them sit in the fridge for a couple of hours. Then I deep fried them until golden at 375 degrees. They were delicious. I served them with different dipping sauces, remoulade, sweet red bell pepper sauce, and honey mustard. A huge hit!

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Reviewer:

Spyce

Cooking Level: Expert

Home Town: Decatur, Illinois, USA

Living In: Waldorf, Maryland, USA

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Touch of Honey Biscuits

Reviewed: Aug. 9, 2008

These are good, but I used about 3 Tablespoons honey, more milk, and made them drop biscuits, which made them very fluffy. I think 450 is too hot - next time I'll bake them at 400, since I use my counter top convection oven.

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JulieCC

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

Living In: Decatur, Illinois, USA

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Spicy Bok Choy in Garlic Sauce

Reviewed: Aug. 1, 2008

Thanks to Fishyon for pointing out the error in my recipe. In step 3, I forgot to say what to do with the other half of the oil. Step 3 should read: Heat half of the oil in a large skillet or wok over medium-high heat. Add the bok choy stems first; stir fry for a few minutes or until the pieces start to turn a pale green. When stems are almost cooked, add the remaining oil and the leaves; cook and stir until leaves are wilted, 1 to 2 minutes. Remove from the heat and transfer the bok choy to a serving dish. Pour the sauce into the skillet or wok, and set over medium-high heat. Cook, stirring constantly, until sauce has thickened slightly, about 3 minutes. Pour over the bok choy and toss lightly to coat. Once the recipe is published, Allrecipes will not make changes to it. They suggested that I post a comment here which seems odd since I have to include a rating. Naturally, it gets five stars!

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Reviewer:

Spyce

Cooking Level: Expert

Home Town: Decatur, Illinois, USA

Living In: Waldorf, Maryland, USA

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Rhubarb Sour Cream Pie

Reviewed: Jul. 29, 2008

This was good, but not as good as the reviews seemed to make it sound. I really like a rhubarb custard pie and thought this would be a similar texture and taste, but I think I will stick with the custard. Thanks for the recipe anyways

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Sandra A

Cooking Level: Intermediate

Home Town: Cassopolis, Michigan, USA

Living In: Decatur, Illinois, USA

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