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Slow-Cooker Corned Beef and Cabbage

Reviewed: Mar. 18, 2014
Made this for St. Paddy's day supper. After reading a few reviews I decided to add the veggies 4 hours into the cooking. I lifted the beef out to add them and noticed it was VERY tender. So at 5 hours I took the beef out and wrapped it in foil. It was perfectly tender, but I got the feeling if I'd left it in for the full 8 hours we'd have had corned beef soup!
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Stuffed Pork Loin

Reviewed: Feb. 13, 2014
This is a super simple recipe that presents beautifully. I, too, used boxed stuffing mix for pork along with the veggies in the recipe. Because I had a larger, whole pork loin I added slightly less water than stuffing called for and used a package of frozen, thawed spinach (squeezed dry) for added color/texture/bulk. In my experience, it's good to butterfly or split the roast on the "fat" side and after tying it with kitchen twine cook it with the fat side up. This infuses the roast with its own flavor/juices and there's no need to wrap in bacon to have a tender, moist roast. If your loin is very lean without natural fat the bacon may help, but decrease the salt you'd normally use.
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5 users found this review helpful

Easy Chicken Enchiladas

Reviewed: Apr. 18, 2013
I really enjoyed these! The salsa I had on hand was mild so I added about a tablespoon of chopped jalapenos. Perfect! I also used a green enchilada sauce which was lovely. Will definitely make these again.
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4 users found this review helpful

Classic Tuna Noodle Casserole

Reviewed: Jul. 7, 2012
I came looking for just this recipe! It's one of the golden oldies from my childhood and it's just as yummy as ever and certainly falls under the "comfort food" heading. I took a little dish of it over to my mom (who is 91) and I think it brought back a few memories for her, too. You can't really go wrong with Campbell's soup and noodles!
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6 users found this review helpful

Chocolate Covered Strawberries

Reviewed: Jun. 7, 2012
I did these with white chocolate chips. Dipped the strawberries about half way up the berry, then rolled the tips of the berries in blue tinted sugar. Voila! red, white and blue strawberries for a Memorial Day picnic. My grand daughter and I did these among lots of giggling and dripped chocolate and named them the best of the whole meal. My daughter said she never even got a taste! We'll do this again for July 4th and I'll post a picture. They really look great for the American holidays. If I can find strawberries at Christmas we plan to do them with a little bit of green sugar to make a red, white and green theme.
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7 users found this review helpful

Roast Beef and Yorkshire Pudding

Reviewed: Dec. 18, 2011
For those that have asked: I was taught to always have eggs at room temperature and the mixing bowl and beaters refrigerated. This is especially important with recipes that call for beaten egg whites. This recipe was great. I used a 3# roast because my grandmother told me that's the minimum size (?). It's funny how the old lessons stick. Next time I want to try the dry mustard along with the garlic powder.
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3 users found this review helpful

Light Pimento Cheese

Reviewed: Jun. 27, 2011
I gave this 3 stars because it's way less flavorful than what I think of as pimento cheese. I think I did improve it by blending the cottage cheese before mixing it into the shredded Velveeta. btw I shred my own, but it does come shredded and packaged. And instead of pickle relish I used actual pimentos! Go figure. It's definitely a low calorie version of the traditional pimento cheese, as that uses mayo or miracle whip!
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Absolute Best Liver and Onions

Reviewed: Mar. 16, 2011
I've fixed liver & onions this way for many years. As some others have mentioned, I add a little garlic. After the liver is dredged in flour and in the pan and turned the first time, I put about of cup of the left over flour in there ... really! Just dump it in and cook along with the liver and onions. Viola! Yummy gravy. Of course with that great gravy, one needs homemade mashed potatoes. A perfect meal.
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4 users found this review helpful

Absolute Best Liver and Onions

Reviewed: Mar. 16, 2011
I've fixed liver & onions this way for many years. As some others have mentioned, I add a little garlic. After the liver is dredged in flour and in the pan and turned the first time, I put about of cup of the left over flour in there ... really! Just dump it in and cook along with the liver and onions. Viola! Yummy gravy. Of course with that great gravy, one needs homemade mashed potatoes. A perfect meal.
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16 users found this review helpful

Spicy Bean Salsa

Reviewed: Mar. 16, 2011
This is basically what we call 'Texas Caviar'. Instead of the canned tomatoes and jalapeno I use Pace picante sauce. Very yummy and healthy, too!
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5 users found this review helpful

David's Mesquite Smoked Texas Brisket

Reviewed: Mar. 2, 2011
As a Texan and living in South Texas, I've cooked and eaten my share of brisket. When I "smoke" a brisket I use about ½-1 tsp (depends on size of brisket) of Liquid Smoke and this time I took Heloise's advice and used the Greek seasonings rather than a mix that I usually use. Excellent! I double wrap it and put it in a 200 degree oven all night. The first couple times I got up 2 or 3 times to make sure it was okay ... now I just sleep through the night, dreaming about BBQ dinner the next day. The liquid smoke may not fool anyone at a brisket cook-off but it's pretty close to perfect. Thanks for the changes, Helo!
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9 users found this review helpful

Buddy's and Bubba's Homemade Dog Food

Reviewed: Jun. 26, 2010
Wow! Or perhaps I should say BowWow! My 2 standard poodle girls think this is the best. They also want to know what took me so long. I made up a batch of this (forgot 2 of the ingredients-oops!) but it has solved the problem of left overs in the dishes. I mix it about one third to two thirds of their dry food and it goes like magic. Thanks to BKBISHOP for placing this on Allrecipes!
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3 users found this review helpful

Sun-Dried Tomato and Blue Cheese Burgers

Reviewed: May 28, 2010
These really stood out when last we grilled burgers! I increased the hot sauce to 1 tsp. and served extra in a dish. I always use Louisiana hot sauce, it's not all about the heat - more flavor, I think. I also used two jumbo eggs in the meat mixture to help bind it. On the side I had sliced bleu cheese for the real fans. All the burgers disappeared in nothing flat! I'm pretty sure my brother had "double, double" burgers ... as in plural. Thanks to KitchenKing for the super variation on the all American burger!
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6 users found this review helpful

Never, Never Fail Pie Pastry

Reviewed: Nov. 24, 2008
My sainted grandmother would have never made a pie crust without lard. She considered shortening new-fangled. She was well known for her pies and her boiled icings. I finally know what she meant ... and she was right! As soon as I read the ingredients I remembered this and knew I'd found "the answer". Many thanks for submitting this, my new favorite recipe!
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Exquisite Pizza Sauce

Reviewed: Sep. 10, 2008
I definitely give this all five stars! It's perfect for a quick supper using french or other artisan bread. I prefer day-old as it absorbs more of the sauce. Keep a package of turkey pepperoni or Canadian bacon, some lower fat cheeses (or not) and you've got a supper that even works for surprise guests. Given time, I sauce the bread in the morning ... or even the evening before and refigerate until time to add meats, cheeses, etc. Oh! I've not had lots of luck finding anchovy paste, so I've substituted pesto and decreased the honey to 1 T. Takes us right to yummy-town!
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VELVEETA® Fudge

Reviewed: Dec. 18, 2007
This fudge was the favorite of everyone who tried it. I had it at a Boy Scout fundraiser & thought the lady meant to call it Velvet fudge ... not! This will appear on my candy tray for years to come.
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1 user found this review helpful

 
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