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Brazilian Lemonade

Reviewed: Jul. 18, 2011
I love this recipe and think it is wonderful as-is.
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3 users found this review helpful

Pumpkin Funnel Cakes

Reviewed: Jun. 17, 2010
The batter tasted really good. I didn't have pumpkin pie spice so I used 1/4 tsp ginger, 1/4 tsp cloves, 1/4 tsp nutmeg. I tried using a funnel to drizzle the batter but it was just coming out really slowly in little blobs. I added milk to try to get it to come out faster. Do NOT do this. It made the batter flat and not light and airy. I think in order to make it come out easier next time I will just squeeze it through a bag. Either that or settle for little blobs instead of a nice pretty circle cake. Because they tasted good.
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3 users found this review helpful

Campbell's® Slow-Cooked Pulled Pork Sandwiches

Reviewed: Jan. 5, 2010
I am lazy and skipped the browning of the meat in the pan and it tasted just fine. I couldn't find the condensed french onion soup at the grocery store so I substituted an envelope onion soup mix. I figured that if I used half the water that the onion soup called for it would make the soup "condensed". Well that ended up being WAY too much water. If I made it again this way I would probably add somewhere between 1/4 -1/2 cup water instead of the 2 cups that I tried. My butt roast was 5 1/2 lbs so I put 1.5 times all the other ingredients. The flavor was wonderful but a little milder than I was looking for. It probably would have had a fuller flavor if I hadn't watered it down so much. I will look for this condensed french onion soup at a difference grocery store before making again, but if I can't find it, I will still make again using the packet and less water. I made Uncle Earl's NC BBQ sauce to go with the meat and that tasted really good because the sauce ingredients were similar to what the roast was cooking in.
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4 users found this review helpful

Uncle Earl's NC BBQ Sauce

Reviewed: Jan. 5, 2010
I made some pulled pork that was a little plain and I was looking for a quick fix so I tried this. The quantity is WAY more than I needed so I just squirted a little ketchup in a bowl and eyeballed the rest of the ingredients. I didn't put in the butter because the quantity was so small and I didn't have any hot sauce plus I don't like things too spicy. I didn't even cook the sauce because I was in a hurry but the ketchup/vinegar/sugar/pepper flakes combo was just what I was looking for. I'm sure it tastes even better if you follow the recipe.
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5 users found this review helpful

Pumpkin Apple Butter

Reviewed: Nov. 14, 2009
This was delicious. I was surprised how easy it was. I halved the recipe (using 1 small can of pumpkin) and only cooked it for 1 hour. This made just about the right amount that I think I will eat in a month without needing to freeze any. Definitely keep the lid on the pot and just crack it or else it will splatter everywhere. Be careful when taking the lid off so that the apple butter doesn't jump up and burn you. I made whole wheat honey bread for a bread machine from this site, toasted it and topped it with butter and this pumpkin apple butter. A delicious fall treat!
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11 users found this review helpful

Almost Stuffed Peppers

Reviewed: Nov. 3, 2009
The way I made it totally changed the flavor so I can't really say it is the same recipe but I got the idea from this one. Instead of plain rice I used two packets of mahatma saffron rice. Since this is a unique flavor I omitted the Italian seasoning. I also used 3 peppers instead of one, and I used red, yellow, orange because that's what I had. I also put a little mozzarella cheese on top. I love this recipe because you get the same idea of stuffed peppers but it takes way less prep. I will try the original recipe sometime when I have regular rice on hand.
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Eggplant con Queso

Reviewed: Aug. 18, 2009
I thought this recipe was pretty good. I steamed the eggplant in the microwave for 5 minutes in a covered bowl with some water instead of boiling it. I think the recipe was dry for the people who substituted bread crumbs for toasted bread. Mine was not dry and I might even add more toast next time because the crunches were yummy. Steaming vs boiling the eggplant also prevented it from getting too mushy. I added about an extra cup and a half or so of mozzarella cheese to the cup of cheddar because I was trying to use up what I had in my fridge and I think I will add extra cheese next time too. Next time I will just use 2% milk instead of heavy cream. It is rich enough with the extra cheese. I didn't have poultry seasoning so I substituted sage instead. It was pretty mild flavored so I put salt, pepper, and celery seed on top. This reminded me a bit of a summer version of Thanksgiving stuffing and I really enjoyed this new way of preparing eggplant. Thanks!
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7 users found this review helpful

Special Cheese Manicotti

Reviewed: Jul. 13, 2009
I really liked this recipe because it is made with ingredients that I typically have on hand at home. (I usually don't have ricotta cheese on hand). I made it just as the recipe says and thought it was very yummy. The only thing I will change next time is add more zucchini. I filled my manicotti shells really full at the beginning and about halfway through stuffing I had to start rationing the filling and I still had 3 empty tubes at the end. I think next time I will use about 1 1/2 cups of zucchini in the filling mixture. Thanks for a recipe that sneaks in vegetables that my husband can't taste!
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