Royall Recipe Reviews (Pg. 1) - Allrecipes.com (10101915)

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Spanish Flan

Reviewed: Apr. 13, 2013
Made changes but only because I like a more solid flan. I added 3 yokes, only used 3/4c sugar for the caramel, and baked in a water bath uncovered. This is a very easy and fast recipe to put together (used my blender). The 3 extra yokes made it a very smooth but firm textured desert. Until come across a better recipe, this will be at the top!
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Brown Family's Favorite Pumpkin Pie

Reviewed: Dec. 25, 2012
Made this pie (finally, it's been in my recipe box for over a year!) for Christmas dinner and party at a good friends house today I really like the flavor. I do like traditional pumpkin pie but this is just a little step above. I'll make this one again but will still like the Libby's recipe for a real basic pie! I did double the spice per one reviewer. I doubled the recipe for two big deep dish pies, so when I doubled the spices, I used "rounded" measuring spoons. That worked fine. I also doubled the topping and used it all but about 1/4 cup. There again, when I doubled the topping, it should have been 4TBS of flour but used 8TBS per another review. Cut very cold butter into the flour/spices. I used pecans rather than walnuts just because I like them better! I did not add the nuts to the topping mixture but sprinkled them on top of the topping mixture after it was divided between the two pies. I had chopped 2 cups of pecans but stopped after putting about 1/2 cup on each pie. Just looked like it was more than enough. Again, great recipe!
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Awesome Slow Cooker Pot Roast

Reviewed: Nov. 30, 2012
I've done many pot roasts and many were good tasting, some not so. This recipe put it all together with great tasting gravy (just strained it and added two table spoons of corn starch) and wonderful tender chuck roast. This is the first time I've ever NOT browned the roast prior to putting it into the crock pot and you couldn't tell the difference. Two things different from the recipe. I used two cans Cream of Celery soup (didn't have mushroom) and had some left over red wine (about 3/4c) that I through in. Nine of us for dinner tonight and everybody thought the roast was great.
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Fried Chicken

Reviewed: Nov. 21, 2012
Oh, simple is soooo good! I've done the buttermilk soak and all kinds of other must do versions of Fried Chicken but this is by far the best one for bringing back childhood memories! I fried mine in an electric skillet @ 350* and didn't turn the chicken until some of the flour just started to get that dark dark brown crust, but not burnt. Turned them once and let them cook for about 15 more minutes. Not having to plan ahead for a complicated and time consuming recipe is GOOD and easy tastes GREAT!
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Garlic Butter

Reviewed: Oct. 14, 2012
My dinner guests and I all loved this garlic butter. Will make good use of this in the future.
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Tasty Buns

Reviewed: Sep. 29, 2012
Not a bad bun, made it as the recipe is written except dividing into approximately 140 gram balls of dough to make 9 buns. I don't like a normal hamburger patty hanging way over the bun but I'm going to look at more recipes to find a lighter, less filling bun. I love a good burger but the recipes I've tried are heavier, denser, more like a hearty sandwich bread. Add that with a big piece of meat and all the fixings I just find it too much food. Thus, looking for a lighter fluffier bun similar to a store bought version that I can make with possibly more flavor....... Hope it isn't impossible! If I do make this recipe again... I would add an extra teaspoon of salt.
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Basic Microwave Risotto

Reviewed: Sep. 29, 2012
This recipe sure had the "WOW" factor at a pot luck tonight! Friends were very impressed how well my first Risotto turned out. Then I told them it took less than 30 minutes to do in the microwave and they just couldn't believe it. I followed the recipe just about to the letter. Main difference, I precooked the onions and garlic for about 5-6 minutes. Then followed the recipe. I used chicken broth to for the little extra flavor. About 2 minute before the timer went off, I opened the lid to check the rice, felt it could be a bit moister, so I dumped the other 1/4 to 1/3 cup of left over chicken stock in and went about 3 more minutes. I think next time, I'll add some heavy cream to see what that does for the overall texture. All in all, this is a great keeper!
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Stove Top Pot Roast

Reviewed: Sep. 20, 2012
Made this to night. Followed the recipe very close. My roast was only 2#, no parsnips, added some leftover Merlot, and a couple Tablespoons of Worcestershire sauce as mentioned by another poster. Tasted great! I made a grave with the drained liquid by adding 2cups of the juices in to the pot with 2 tablespoons of melted butter. I thickened it up with 2 tablespoons of cornstarch in 1/4 cup cold water. Brought it all to a boil stirring all the time until the gravy was thick as I like. Whole meal was great!
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Sunset Dip

Reviewed: Sep. 15, 2012
Quick and easy go to recipe for when time runs out just before guests arrive!
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Decorating Cakes: The Basics Article - Allrecipes.com

Reviewed: Sep. 7, 2012
Great information for novice, ME!!! LOL
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Home-Style Scalloped Potatoes

Reviewed: Aug. 16, 2012
Not a bad side dish. I felt it needed a little "extra" something. Maybe next time I'll add about a cup and a half of dice ham. Guests at a potluck did enjoy it though. Will I make them again? Yep!
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Baked Potato Skins

Reviewed: Aug. 16, 2012
Followed the recipe to the T and what a great treat these skins were! Actually I did do one thing different and that was to use real bacon bits from a jar as I didn't have any bacon in the house. **UPDATE** 8/31/12 Made this recipe again. Both times I used 8 small potatoes. Baked them wrapped in foil for an hour @ 350*. Cut in half and scoop out the shell. I doubled the rest of the recipe (don't scrimp on the Parm Extra won't hurt!) as there is more surface to cover during the final prep. I did this buy doing the 1st 7min bake with the shell facing up. I didn't do this the first time and ended up with a puddle of oil in the bottom. When you turn them over and do the 2nd bake with the shell down, it allows the oil to run out and bake up a little crispier. I mentioned cutting back some salt to my guest last night and they all said "no! Leave it as is!" So there ya go make it and make others happy!
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Sour Cream Scalloped Potatoes

Reviewed: Aug. 14, 2012
Not a bad recipe. Followed it to the tee and thought it was just a tad salty but that may just be my taste buds. But all in all I did add it to the recipe box and will be serving them again.
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Honey Fruit Salad

Reviewed: Jul. 4, 2012
Love this recipe! I took it to a potluck today and I went very quickly. I was a little loose with the amount of fruit and increased the honey and lemon juice to compensate. Amazing how the fruit flavors came through with a little sweetness of the honey.
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Janet's Rich Banana Bread

Reviewed: Jun. 28, 2012
Good recipe. Had 3 medium bananas go too ripe and took the time to make banana bread. I'll be making this one again. Little tastier than the recipe I used before.
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Bread Pudding II

Reviewed: Apr. 18, 2012
Nice recipe. I used a loaf of French brioche bread that I had in the freezer. Didn't have golden raisins so I used regular raisins. Also, I didn't use the 3 TBS of butter. I only used enough to lightly coat the pan. I did add 1 cup of chopped pecans. After it cooled down from the oven, I topped with the vanilla sauce from "Bread Pudding" from this site. The sauce was great and the pecans gave it a nice "extra".
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Chicken Pot Pie IX

Reviewed: Apr. 11, 2012
Followed the recipe pretty close. I did cook the chicken in 3 cups of broth and when I made the rue after cooking the onions, I used about 1/2 cup of flour and a little over 1 cup of milk as well as upping the spices a bit along with some poultry seasoning (about a 1/4 ts spoon). As I cooked the sauce, I did add a couple of TB spoons of flour to get the desired consistency. Another change I made was using a couple of small russet potatoes rather than the peas.. didn't have any in the house. I had some friends come over to "test" the pie and one friend said it tasted better than what her grandmother used to make! That was quite a compliment, considering this was my first time making a pot pie! One last thing to mention. I used the "Flaky Food Processor Pie Crust" from this site. I've tried several and personally feel it is the best pie crust recipe hands down.
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Blackberry Pie I

Reviewed: Apr. 7, 2012
Nice tasting pie. Paired this with "Flaky Food Processor Pie Crust" from this site and wow'ed friends at game night. Follower the recipe pretty close. I just sugared all the berries in one bowl with the flour and used an egg wash instead of the milk. I also only used about a tablespoon of sugar on top. One other thing I did, was to add a little lemon juice to the frozen berries to brighten up the flavor a bit. Nice to cut a piece of berry pie and not have all the filling run out into the pan.
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Grandma McAndrews' Irish Soda Bread

Reviewed: Mar. 31, 2012
Made this ALMOST to the "T" as written. I didn't have any butter milk so I curdled 2% with some vinegar. Other than that, no changes. I made mine into one large boule and baked for about 40+ minutes. Made two for a St. Patrick's day party. Great reviews from the guests.
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Green Punch

Reviewed: Mar. 24, 2012
This is a great punch ***IF*** you cut back on, or cut out the sugar. I made this for two different parties this last weekend. First one I made as written but used only one cup sugar per some of the review. It was way too sweet and I couldn't fathom ever using two cups! People liked it and none was left but again, not for me. For the second party I made per the recipe and left out all the sugar and it was fantastic! I would have given this recipe 5 stars if it didn't call for the sugar. In each batch I used about 1 and 1/2 bottles of rum.
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Displaying results 1-20 (of 201) reviews
 
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