UNCgal Recipe Reviews (Pg. 1) - Allrecipes.com (10147164)

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Banana Pudding II

Reviewed: Jan. 31, 2015
Great recipe and the only true banana pudding, in my opinion. The cooked custard adds a dimension that instant pudding cannot. The only thing I have always done is to separate the eggs and save the whites for a meringue. But as an alternative, we use refrigerated whipped topping also. Thanks for sharing the old-fashioned banana pudding that I have eaten since the 1940s--just like my grandmother prepared and probably her mother before her.
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Dried Cherry and Cranberry Sauce

Reviewed: Nov. 27, 2014
Wonderful. Because I like the flavor of orange zest I *was* going to zest some orange peel into it. Not finding my zester, I said "What the heck?" and quartered an orange and threw it in the pot with the rest of the ingredients. I let the sauce cook down before removing from the heat; and I left the orange quarters but removed before serving. I buy ground korintje cinnamon in bulk, so I used that rather than a cinnamon stick. Absolutely delicious (and let me throw in a plug for buying cinnamon other than what one picks up in the grocery store. you will not believe the difference in the flavor!)
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Kentucky Biscuits

Reviewed: Feb. 16, 2014
I made this recipe with the ingredients exactly as directed. I did cut my biscuits with a biscuit cutter just because of personal preference. Since there were no directions about how to handle the dough, I did follow Chef John's directions about the quarter folds. I rolled them and and cut with a biscuit cutter. The beauty of rolling the dough out, folding; and repeating results in a light, fluffy biscuit in which you can actually see the layers to the biscuit.I couldn't believe the difference the sugar makes. Plus, I baked in a convection oven. Absolutely brown ad crispy on the outside, and that's the way we like them--with a brown crust. The only way I will ever make buttermilk biscuits again. Thank you for sharing!
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Chef John's Scones

Reviewed: Dec. 27, 2013
ANOTHER UPDATE! I LOVE it. This last time I doubled the recipe to have enough to share. I also substituted buttermilk instead of plain milk, just because I like the taste of buttermilk biscuits, and I liked it. The other thing I did differently and am not recommending: I patted the dough out thicker--probably closer to 3/4 inch before cutting into triangles (and I use a knife with a serrated blade for 'clean' cuts). I was not as pleased with the thicker scones. I prefer the thinner ones that are lighter in the middle with a crusty exterior (enhanced by sprinkling sugar on top prior to baking.) As far as using dried fruits, I used dried cherries that I 'reconstituted' in a small bowl of water in the microwave. I let them cool and poured off the 'juice.' I much prefer the softer fruit than the dried fruit in these scones. Going to try blueberries next. Have fun with this recipe! I sure am! Thanks again, Chef John!
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Overnight Eggnog French Toast

Reviewed: Dec. 26, 2013
I don't cook the brown sugar mixture until I am ready to assemble and put in the oven. I couldn't grasp putting a hot sugar mixture in the casserole to be topped with the bread/egg mixture to sit in the fridge overnight. Something about that just did not compute. Secondly, I have a convection oven. I baked this recipe as directed EXCEPT I did not use the foil on top at all. The result was a beautiful golden color and crispy on top. Will upload a photo.
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Black Lemon Chicken

Reviewed: Dec. 15, 2013
Loved it, and for those of you who have a convection oven and have never learned to use it (if there are any of you!) by all means learn to use the convection ROAST feature. The chicken will come out perfectly browned and picture perfect!
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Chef John's Banana Bread

Reviewed: Dec. 15, 2013
The key to this bread is not over-mixing. So glad to see a recipe that shows how to make this without a mixer! It is almost impossible to ruin this recipe, in my opinion.One thing I will add: I don't mash my bananas: I press through them one time with the tines of a fork. I like biting into actual bits of banana. And, don't shoot me chef--I simplify further by using self-rising flour.
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Tantalizingly Tangy Meatloaf

Reviewed: Dec. 10, 2013
Great recipe. I added green pepper and onions to the meatloaf mixture; and I always use oatmeal instead of breadcrumbs. Not a problem with the bread in this recipe--just a choice I make, regardless.
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Beef Stew VI

Reviewed: Dec. 10, 2013
I agree with Chuck about browning this meat before making the stew. The only thing I did differently is to use a pressure cooker and adjust spices similar to Chuck's. The pressure cooker obviously cuts the cooking time. I never see reviews where anyone has used a pressure cooker, but I would be lost without mine. The pressure infuses the flavors into the vegetables, in particular and makes the meat almost fall apart, depending on how long you cook it. Some may not prefer their stew this way, but mine always gets raves.
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Southern Pimento Cheese

Reviewed: Dec. 2, 2013
Well, I tried to go back and edit my review AGAIN, but couldn't so I will rewrite here. Followed the recipe except for jalapeno peppers AND included the cook's later recommended worcestershire sauce. Loved the recipe the first time. SEcond time I used SOUR CREAM instead of mayo, and liked it even better. THIRD TIME, I increased the pimento to a 7 oz jar but did not add mayo or sour cream, and this has turned out to be our favorite version--and lower in fat! I was afraid that once it rechilled that it would be hard and unspreadable, but it wasn't. AND, warmed and melted makes a WONDERFUL dip. This is the only way I will make pimento cheese in the future. I would give it 10 stars if I could.
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Baked Potato Soup I

Reviewed: Nov. 30, 2013
Changes: used left over baked potatoes, substituted corn starch for flour; used 3 cups milk, and served the chives and bacon on the side. For those who complain of a flour taste, flour has to be 'browned' after adding to the butter; otherwise, you end up with a raw flour taste. I wanted a silky base, so I did not mash any of the potatoes (and another reason I prefer corn starch} The resulting dish was a silky smooth creamy soup base with a baked potato taste that tastes very different than when using fresh potatoes. After all, the recipe probably originated from using left over baked potatoes! Thanks for sharing, Sherry!
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Cream Soup Base

Reviewed: Nov. 30, 2013
LOVE this basic recipe that is SO versatile! Here is how I made baked potato soup using left over baked potatoes: Since I didn't have any flour on hand, I used corn starch instead. I haven't read many other reviews, but generally someone complains about a 'flour' taste. For those who don't know, flour has to 'brown' after being added to the melted butter (or pan drippings, if making gravy.) Otherwise you end up with a raw flour taste. I followed the recipe above BUT did not use the bouillon cubes but then added 4 baked potatoes that I had peeled and diced. Since the soup was thicker than I preferred, I then added another cup of milk. I added salt and pepper, heated until the potatoes were warmed through, and then stirred in approx 1 C. sour cream and warmed a little more. Each serving was topped with grated cheese. Chives and real bacon bits were available for those who wanted them. Simple potato soup is our 'go-to' dish when not feeling well, so the somewhat bland potato soup fills the bill. Otherwise, add the chives and bacon before adding potatoes to the butter/flour mixture. And I agree with another poster: I prefer 'made from scratch' to the canned variety of soup. I look forward to trying this recipe with different ingredients! Thank you, Nell, for sharing!
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Awesome and Easy Creamy Corn Casserole

Reviewed: Nov. 29, 2013
Simple and delicious. I didn't alter anything, and I loved it. I wanted a simple corn casserole, and this was it.
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Candied Yams

Reviewed: Nov. 29, 2013
Quick and simple that reminded my of childhood. I baked the potatoes in the oven first just because I prefer fresh potatoes and it is easier to remove jackets without waste. Also, I sprinkled allspice over the potatoes--not because anything was lacking in the recipe--but because that was what I remembered from childhood--the spiciness of the potatoes. This recipe should always be a hit. It's almost impossible to mess this one up! :)
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Southern Macaroni and Cheese Pie

Reviewed: Nov. 29, 2013
Two things that are important to the end result: use canned milk; and follow the directions for the milk/egg mixture: For some who may not know, it is mandatory to add a little of the heated milk to the beaten eggs as described to 'condition' the eggs to the hotter temperature. If you just 'dump' the cold eggs into the hot mixture, the yolks will cook, and you will have a mess. Stir constantly as milk has a tendency to scald if the temperature is too hot. Once the mixture begins to form tiny bubbles around the edges in the pot, it is simmering. Do not boil. continue to stir constantly and, if necessary, remove from heat and lower temperature. When the milk/egg mixture coats the spoon, you are ready to proceed to the next step, in my opinion. And, if you don't understand the term 'coating the spoon' it means that when you take the spoon from the pot, a coating of the mixture should remain on the spoon. You don't want the sauce to be thick - it will reduce/thicken as it bakes in the oven. This is my go-to mac n cheese recipe henceforth. I had been looking for a recipe that incorporated eggs, and I found perfection in this recipe--at least for my taste. Absolutely the best mac n cheese I have ever made. Thanks to dameionec for shartin!
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Campbell's® Swiss Vegetable Casserole

Reviewed: Nov. 29, 2013
I LOVE the flavor that the Swiss cheese brings to this recipe. I wanted a veggie casserole for Thanksgiving rather than the old standard green beans or green bean casserole. Since I already am a fan of broccoli and cauliflower, I knew that I would like this recipe. It was one of my favorite dishes at Thanksgiving. The onion rings added a nice flavor also. I made this recipe directly by the directions and wouldn't change anything.
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Absolutely Fabulous Greek/House Dressing

Reviewed: Nov. 3, 2013
I just made this recipe again and used half olive oil and half safflower oil. There is absolutely no taste difference in my opinion. What I DID notice is that the ingredients emulsified with just shaking--the oil and vinegar did not separate. I also realized that I had omitted the mustard the first time but didn't this time. Gee! What a difference that one ingredient makes!// This recipe is a keeper! I used the scaled down recipe. Critical to the dressing, in my opinion, is to make it ahead and let it sit a day or so so that all the ingredients can incorporate. It just doesn't taste that good right after it's made but rather much better after it sits. It does have a strong vinegar taste but that will also depend on the acidity of the red wine vinegar that you use. If you have doubts or are not a 'vinegar' person, don't add all the vinegar at one but rather taste and add. Love the fact that it doesn't have to be refrigerated, too. Will make this again and again.
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Black Bean and Corn Salad II

Reviewed: Oct. 22, 2013
Just made this recipe, and I ate way too much of it. And, I didn't even have avocado on hand. The only thing I did differently was using 1/3 cup each of fresh lime juice and evoo. And, I zested the lime just because I hate to waste the peel of citrus fruit. This is now a favorite.
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Sausage Casserole

Reviewed: Feb. 4, 2013
What a fun recipe with which to be creative! No reflection on the original recipe, but I like to add my personal touch to anything I make, as probably do a lot of other cooks. Just a great basic recipe that can be changed up with minor changes in the ingredient selection. After reading some of the many comments, may I make some suggestions for some to try: Bland? Use hot sausage. Quick tip: I have found frozen hash browns with the onion and peppers already in them. Try different cheeses - swiss, for example. Try different meat mixtures - maybe even Italian sausage. Jut so many ways to change up this recipe. Experiment, and have fun! Five stars from me! :)
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Pizza Casserole

Reviewed: Feb. 2, 2013
Just made this recipe, and it is delicious! I taste as I prepare so that I can adjust seasoning. I didn't think this had enough 'pizza' flavor, so I sprinkled pizza seasoning generously over the combined ingredients before placing in casserole. Definite keeper and will recommend to friends.
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