casserolequeen72 Recipe Reviews (Pg. 1) - Allrecipes.com (10024240)

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Creamy Rice Pudding

Reviewed: Jun. 12, 2015
This recipe is wonderful, thanks so much for sharing this, Erica! I just made it tonight and my two teens ate it all up immediately; it was that good! I used long grain rice (making sure it is cooked fully in the first step) and had no trouble at all. I kept having to turn down the heat while cooking down the milk & sugar so it wouldn't cook too quickly. Mixing the beaten egg into the milk just prior to adding it is a step in similar recipes, so I did that here too. The results were better than expected and smelled heavenly too. A real keeper!
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Gram's Chicken Pot Pie Updated

Reviewed: Jan. 12, 2014
I've made this recipe a bunch of times, and have used many variations based on what I have on hand at the time. This can be made with any type of poultry, ham or even smoked sausage. I make a double-recipe and usually use two different kinds of soup and leave out the salad dressing. The biggest hit yet was just last night when I used one can of Cheddar Cheese soup with one can Cream of Celery . Soooo cheesy and good. Oh, and I add milk a little at a time till the thickness is just right for my tastes. Try brushing a little melted butter on top of the puff pastry crust (in place of the egg), then sprinkle some herbs or Italian seasoning on top for a little extra pizzazz!
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Herb Bread

Reviewed: Jan. 6, 2014
Served this with dinner just a few minutes after it finished baking, and we ate it all up! Had a slice later, after it had cooled to room temp, and it was still good but not as good as it was while still steaming. Followed the recipe, except I didn't have any celery seed on hand so that got left out. Added about 1/4 teaspoon Italian Seasoning blend. Very aromatic, wonderful smelling & tasting bread. Served this with spaghetti & meatballs and they went together perfectly. This one's a keeper!
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Soft Oatmeal Cookies

Reviewed: Jan. 1, 2014
This is definitely the best oatmeal cookie recipe I've tried! These cookies stay soft and chewy for a full week!! Have used this recipe a few times and I now substitute cinnamon sugar for plain sugar on top. I sprinkle it on, then flatten the cookie balls a tiny bit (just until the top is no longer rounded, but flat) with a spatula or the back of a spoon. I bake for 9 minutes, rotate the pans due to my oven's "hot spots", and bake for another 2 minutes. They turn out perfectly every time. Skipping the refrigeration step did made them spread out more, resulting in a thinner, crispier cookie. I keep them in the fridge for several hours or overnight. Usually, I mix in a cup of raisins, but I've also added dark chocolate chips instead and loved the results. Also, I use margarine in place of butter for baking. A tip I learned from my mother about baking with raisins: always soak raisins in very warm water for awhile to plump them up prior to using. Be sure to strain them fully so you're not adding excess water to your mix, then gently stir them in. It's personal preference, but I find the raisins dry out a lot if I skip this step.
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Oliebollen (Dutch Doughnuts)

Reviewed: Jan. 1, 2014
When I was growing up, we lived near a grocery chain that always had oliebollen available in the bakery, which delighted my Dutch father. This New Year's I decided to try to make them myself and am very impressed with this recipe. I left out the salt entirely (I rarely use it in baking) and used all currants instead of raisins as that is how I remember oliebollen. They turned out great! Another reviewer suggested using a cast iron pan, and from the description it sounds like an aebleskiver pan, which can be found online and probably in gourmet cooking stores too. I will try that next time I make these to see how they turn out.
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Slow Cooker Chicken and Dumplings

Reviewed: Apr. 22, 2013
Loved it! Made a few changes, based upon personal taste and others' recommendations: omitted the onion & butter, seasoned the chicken with cumin, seasoned salt, and freshly ground pepper, used just one pkg biscuits, and substituted broth from bullion in place of plain water plus 1/4 cup dry sherry. I cut the biscuits into quarters, rolled them into balls, and added them 2 hours prior to finish time. That was a bit too long, though, as a few were on the well-done side so I will try 90min next time. The whole family ate it up, and I will definitely be making this again! This is probably a good one for a double-batch, and freezing for another day.
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Sandy's Casserole

Reviewed: Jan. 28, 2013
My family loved this! I made several modifications, following others' suggestions: I used 2 full cups of chicken, substituted in one can Cream of Mushroom instead of chicken (used low sodium versions of each), Sharp Cheddar instead of Mild, left out the onions, and baked in a covered 10 x 10 inch dish. Stirred after 30 minutes, then returned to oven for another 25 min. Removed, sprinkled with more shredded cheese then a layer of seasoned breadcrumbs and placed under broiler for a few minutes till toasty brown. Absolutely delish! Can't wait to try more variations, maybe with Cream of Cheddar and/or Cream of Broccoli? Very simple recipe oozing with creamy goodness!
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Awesome Slow Cooker Pot Roast

Reviewed: Feb. 14, 2012
This is one of my family's favorites! I've made it multiple times, have tinkered with it only a tiny bit, and have found what works best for our tastes. I use a 2.5-3lb roast, sprinkle either seasoned meat tenderizer or seasoned salt all over, both cans of cream of mushroom and half a packet of onion soup mix. If I don't have the last, I use a generous amount of onion powder instead. I've substituted cream of potato for one COM and it's just as good in a pinch. When I use a full size roast as in the original recipe, I double the other ingredients. We're a family of four with 2 teens who eat as much as the adults and we all LOVE gravy lol! Serve with mashed potatoes to soak up all that gravy. We usually have crescent rolls or biscuits as well. With those and a veggie, we don't need the larger size roast at all, too many leftovers! This makes many appearances on our dinner table during the fall and winter months!
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Goulash Supreme

Reviewed: Dec. 2, 2007
Very good, easy to prepare dish! Like everyone else, I made my own changes: I didn't have quite enough stewed tomatoes, so I added some tomato sauce to make enough liquid. Since I left out the chili seasonings and cayenne for those family members who don't like spicy foods, I added one cup of Velveeta and one half of a beef buillion cube dissolved in 3T. hot water. It turned out great!
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The Best Slow Cooker Cream Corn

Reviewed: Jan. 31, 2007
I made this for Thanksgiving and Christmas and everyone loved it and asked for the recipe! The second time I made it, I only used 3 pkgs of corn (shoping mistake) and cooked a little longer on high... tasted even richer!
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Best Chocolate Chip Cookies

Reviewed: Jan. 31, 2007
Fabulous cookie recipe! I have made them several times now with semisweet chips, milk chocolate chips, white chocolate chips and even butterscotch chips... everyone always raves about them! Baking time seems to be almost double what is stated, but maybe that's just my oven. Fabulous!
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