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

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Charleston Breakfast Casserole

Reviewed: Dec. 29, 2009
5 stars for a foolproof recipe. I definitely recommend the seasons croutons and refrigerating overnight before baking the next a.m. I used 12 eggs but didn't double anything else. I was still concerned about so much milk, but the croutons soaked it up and it was perfect, as was the mustard seasoning. UPDATE DEC 2010: Made this dish w/Italian Sausage (chicken-type) AND used stuffing mix b/c I was out of croutons. The sage in the stuffing mix only enhanced the chicken Italian sausage. Family definitely preferred the Italian sausage version to any other. This is now a family favorite, and I LOVE mixing and refrigerating the night before. What a time saver and crowd pleaser!
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29 users found this review helpful

Blackberry Wine Cake III

Reviewed: Dec. 25, 2010
***UPDATE DEC 2010*** If you can't find true blackberry wine (Manichewitz) and French Vanilla cake mix, don't waste your money or time, in my opinion. Grocer was out of the wine, and I used another so-called blackberry wine that was anything but. Same thing w/cake mix. Didn't begin to take like the original cake. If you've never tried the cake with the originally suggested ingredients you won't know the difference. BUT, if you have made this cake with the originally suggested ingredients and then switch to something lesser, you will be disappointed, in my opinion. LOVE this cake! If you can't find Blacberry gelatin, I have used raspberry with great success. I also recommend the French Vanilla cake mix. I pour 1/2 of the glaze over the cake while it is cooling in the pan for 10 minutes. Then, I invert it onto my cake plate and spoon over the top the remaining glaze. This gives you a moist cake on the top and bottom. Definitely a crowd pleaser, and one my family has enjoyed for years. It tastes even better if you can plan ahead and let cake sit for about 3 days before cutting. The flavor intensifies.
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6 users found this review helpful

Eggplant Parmesan II

Reviewed: Dec. 7, 2011
Wow. I don't care for many cooked tomato/Italian dishes, but this one won my heart My daughter-in-law said this was the best eggplant parmesan she had ever eaten. I waited until we had 'leftovers' so that I could comment on them; and the leftovers were equally delicious. Added to my recipe box, and this is the only variation I will ever use again. Thanks for sharing!
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3 users found this review helpful

Oatmeal-Cinnamon Muffins

Reviewed: Feb. 12, 2012
What a fun recipe! This recipe is perfect as it stands, but if you are like me, part of the joy and adventure in baking is experimenting and adding one's personal touch; and this recipe lends itself well to such experimenting. My 'experiment' was a smashing success! I doubled the recipe and substitued 1/2 whole wheat flour and 1/2 plain (as recommending if substituting whole wheat flour for plain flour in a recipe.) I had planned to add raisins but saw two bananas that were overripe, so I mashed them up and added to the recipe (I also added 1 Tbsp. oil and vanilla flavoring as recommended by other reviewers.) While the first batch of muffins was baking, I noticed another half banana that had been ovelooked, so I finely diced it and added to the remaining batter. The muffins with the diced banana were my favorite. There were actually little bits of banana in each muffin. I recommend doubling the recipe for two reasons: (1) they won't last long; and (2) I want to freeze remaining muffins. Freezing will intensify the flavor. I can hardly wait to warn a frozen one in a few days. Have fun with this recipe! And a big THANK YOU to Coleen Roberts for sharing this recipe!
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2 users found this review helpful

Swiss Chicken Casserole II

Reviewed: Feb. 2, 2013
3 suggestions: (1) I use chicken tenders - thinner, more tender - unnecessary to precook (2) I add a layer of stuffing mix in the bottom (3) I use enough stuffing mix to cover entire top of casserole.
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2 users found this review helpful

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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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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2 users found this review helpful

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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0 users found this review helpful

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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Absolutely Fabulous Greek/House Dressing

Reviewed: Nov. 3, 2013
UPDATE Nov 2013: Safflower Oil is all the health rage right now according to Dr. Oz. 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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1 user found this review helpful

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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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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0 users found this review helpful

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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7 users found this review helpful

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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1 user found this review helpful

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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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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3 users found this review helpful

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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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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Barbeque Chicken

Reviewed: Oct. 10, 2010
Here's another twist if you're cooking for a large group function. I bought skinless, boneless chicken breasts and cut into nugget size pieces which I dredged and fried in a little oil until golden brown. Repeat until you have sufficient quantity, and adjust the sauce recipe to accommodate. I placed fresh onion rings in the bottom of the casserole dish which I had sprayed w/a nonstick coating, placed the fried chicken nuggets on top, poured the sauce over, covered, and refrigerated overnight. The next morning, I turned the nuggets so that they were all well coated. I then cooked in the oven. To say that these were a hit is an understatement. I like the thinner bbq sauce, and I particularly like a tart (vinegar-y) sauce as opposed to a sweeter sauce. This bbq sauce recipe is definitely a keeper for me.
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4 users found this review helpful

Oranged Cranberry Sauce

Reviewed: Nov. 28, 2010
Wow! Doesn't get any quicker or easier. 5 stars from me. This dish was a hit with everyone and will now become our new 'traditional' cranberry side dish. I didn't have oranges on hand so omitted the zest. The only orange juice I had on hand was orange/mango which I used. Absolutely delicious. This dish thickens the longer it cooks. Love it warm or chilled. Thanks so much for sharing!
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8 users found this review helpful

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