COURTNEY77700 Recipe Reviews (Pg. 1) - Allrecipes.com (10070591)

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Pork Tenderloin alla Napoli

Reviewed: Jan. 26, 2010
I would make this again. I had to sub I don't like green olives as much. I used Greek and some capers. I forgot tomatos so I have to use some roasted cherry toms I have from summer. I soaked them in the wine. The sauce was great I ran out with it doubled. The problem I had was at the cook time my pork was close to overcooked it was 190 degrees. My oven is hot maybe but that was my only complaint. I will reduce and cover for part next try to reduce.
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11 users found this review helpful

Old-Time Buttermilk Pie

Reviewed: Sep. 6, 2008
This pie had a really good flavor it was sweet. I love sweet but this was really sweet. I will make this again as I always have buttermilk in the house. One thing I will try due to the age of this recipe. Sugar is very different now than it was in the 1800s early 1900s. Bought from the Caribbean or Africa it is more the natural sugar you can buy in health food stores or in ethnic speciality stores. I will lower the sugar down to around 1 cup or I may try this 1.5 cups natural sugar.
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10 users found this review helpful

Indonesian Pork Tenderloin

Reviewed: Mar. 12, 2010
Would give this 10 stars for taste if I could. I did almost rate at 4 just because of some things missing from the recipe. First cut the membrane off the tenderloin. I cooked in the oven on a roasting rack at 400 for 20-25 mins. You want to pull out at 150 internal temp. Then cover with tin foil and let rest for 10 minutes. It will continue to cook. If you pull out at 160 it will over cook the meat. I used schezwan stir-fry sauce. Also subbed Asian chile paste for the red pepper flakes(I used 2 tablespoons =). The meat wasn't hot for me. The sauce was!! I cooked the leftover marinade on the stove for a bit and added dijon mustard to thinken and drizzled over meat. This was great can't wait to do the grill.
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5 users found this review helpful

Angela's Awesome Enchiladas

Reviewed: Feb. 20, 2010
Wow, I tried this with what I had on hand it was great. Here are my changes based on the contents of the frig. We like some spice at my house. To the onions I added a tomatillo and a jalapeño (seeds and all) and a garlic clove. After I pulled the chicken out of the water I let it keep boiling and reduce and added that water as my water for this recipe and the Spanish rice. My husband will not eat sour cream =( I did the unthinkable I subbed ricotta cheese. Not as much but I added about a tablespoon of sour cream all I can get away with. I hit it with a dash of white vinegar to sour it up a tad. I had to do one more adjustment, I made taco season from a recipe on this site but it doesn’t have the thickener that the store bought loaded with salt has. So I added some File. It’s a decent thickener. My hubby gave it a 9 of ten. I really don’t like using canned soup as they are really bad for you so I will try something else for that next time maybe a avocado puree or Spanish cheese sauce. The tomatillo was a great addition and the pepper. The cheese actually worked well but who knows what will be on hand next time. Last thing, I use 3 boneless skinless chicken breasts from Sam’s and I had a lot of meat left over. Next time two large ones are fine.
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5 users found this review helpful

Southern Style Holiday Greens

Reviewed: Feb. 4, 2012
Ok all you other southern residents can stop reading this post. I made these and they were very good. I have been trimming back on my ham hocks and bacon after watching the last southern generation battle heart disease. I even used .......turkey bacon and frozen turnip greens. I was expecting lighting or something to strike me when I put in the pan. I did have to add a extra spicy for my taste. I put in some no salt ham flavor....to make up for the turkey and some pepper flakes.....I left out the butter as I didn't need to boil. 30 mins I was finished great vege for a busy night in the new south.
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4 users found this review helpful

Blueberry Streusel Cobbler

Reviewed: Aug. 14, 2010
I loved this did exactly the recipe. The crust was great... I used walnuts on top. I do want to tinker with the sauce a bit. Bet brandy added would be great.
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4 users found this review helpful

Chicken Kabobs

Reviewed: Feb. 28, 2009
Loved these, used green and red bell, Onion and cherry tomatoes.
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4 users found this review helpful

Double Layer Pumpkin Cheesecake

Reviewed: Nov. 2, 2008
Great!! husband loved. One time I made this will a leftover Pilsbury pie crust and my husband liked it better than the graham cracker or ginger snap crust.
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4 users found this review helpful

Banana Bread Crumb Pudding

Reviewed: Apr. 17, 2007
Wanted this recipe to work because I have several allergies and this helped. I used 2 cups of bread crust crumbled (white rice) Read review and doubled milk, used three banannas, no eggs or apples. Doubled honey and brown sugar. Left other spices the same. May sub some pear sause for a bananna next time. Cooked at 350 took out 5 mins early. This was bannana bread pudding. If more banannas were added you could add more bread crumbs up your milk a bit and it would be a bit taller. I served with choice of cream or ice cream. Wonderful
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4 users found this review helpful

Classic Vichyssoise

Reviewed: Feb. 19, 2010
This was good but I will probably try a different recipe. I made as a pair to a two tone soup. The other was an avacado soup. I ate it hot and added a tad of Olive Oil. I think the color problems others had were becasue they carmelized the onions. I added the stock alittle early I was tired of stirring. The avacado soup called for white pepper so I added a touch.
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3 users found this review helpful

Pumpkin Cheesecake II

Reviewed: Jan. 5, 2010
This was wonderful... flavor was great it did crack but the whipped topping covered it up. It was the only dessert gone on Thanksgiving.
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3 users found this review helpful

Best of the Best Blueberry Muffins

Reviewed: Jan. 22, 2008
I gave this recipe three stars for the following reasons. The crown didn't pop like I like them. May be due to my hot oven but I had the top brown quickly in the center of the oven. They didn't hold together very well. They were like McDonalds biscuits fine until you take a bite then they fall apart. I did not use cups and the popped right out of the pan I did use criso. I will keep searching for the best one. With the flavor of these but pretty. I did see some recommendations however the recipe as it is was only a 3.
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3 users found this review helpful

My Own Famous Stuffed Grape Leaves

Reviewed: Apr. 25, 2013
I made these exactly as the recipe called. I loved the rice however my leaves were too tough. I used leaves from a jar (not fresh). Also, 1 3/4 hours is not accurate as this is just cooking time not cooling the rice or wrapping the leaves. Plan for 2-2.5 hours. I will try these again however I will boil the leaves prior to wrapping per other recipes instructions. I resisted the urge to Americanize the rice and I am glad as it could easily stand alone as a side dish. I rated it as a 2 because the leaves made it impossible to eat so I waste my time.
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2 users found this review helpful

Slow Cooker Spicy Black-Eyed Peas

Reviewed: Mar. 7, 2010
My husband raved about these. I used a few left over ribs from the end that cooked alittle much. No bacon but alittle grease =). Tendered them up nice. I'll never boil ribs again yuck =( Everything else was to recipe and I think black-eyed peas will be more than a new years dish.
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2 users found this review helpful

Dijon Garlic Salmon

Reviewed: Feb. 1, 2010
Make as stated...was good onions were still crunchy. Will have to remedy that next time...
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2 users found this review helpful

Honey Ginger Carrots

Reviewed: Jan. 10, 2010
I started he recipe exactly as written except for cutting down to 4 servings. I added more ginger still to much honey. I had to cut the honey or wash them or something. I heated up the pan and hit it with white wine. Simmer for a moment of course all the fixing they were not as firm as I like but my husband was able to eat three after the changes. I thought they were ok after changes. I gave a two because the recipe had to have changes after I give 3.5.
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Blackened Tuna

Reviewed: Jan. 6, 2010
Did recipe as it except for 33% percent less sodium old bay cajun. Pam instead of butter! A keeper. So easy....
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Vinegar Based BBQ Sauce

Reviewed: Jan. 5, 2010
Wow as is! Except doubled and for the second split apple cidar with distilled. Made the night before and let is sit in mason jar. I did heat it up the next day so the pepper didn't sit so much. Wonderful. Update: I have made this many times at this point. The best that it was I made the following three changes. Cut the cider vinegar with distilled. 1/4 for reg serving. 1/2 cup if doubled. We make salsa here in the summer and can it for the winter. The tomato juice drained off the salsa is a great addition. About two tablespoons. Add levels of flavor. I cook on low for a few minutes or let sit for atleast a day. Guess I'll have to put my salsa recipe on here one day.
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Slow Cooker Garlic Mashed Potatoes

Reviewed: Jan. 2, 2010
Not pleased. Not worth the time taken. Not touched at church dinner and my usual recipe disappears.
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Red Velvet Cake III

Reviewed: Dec. 30, 2009
I gave 4 because of the changes. I used the oil suggestion and half the red. The cake was moist and perfect. Next time I will try beet juice. I used Cream cheese frosting II from this sight with recomendations. I would like to make three smaller layers next time and double the frosting. The only complaint was more frosting. It was eaten up quick.
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2 users found this review helpful

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