Silver Ghost Recipe Reviews (Pg. 1) - Allrecipes.com (10319020)

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Amazingly Easy Irish Soda Bread

Reviewed: Mar. 3, 2012
I have made this several years in a row and love it, it is easy and always comes out right.
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2 users found this review helpful
Photo by Silver Ghost

Chocolate Babka

Reviewed: Apr. 16, 2011
OMG This is to die for. I used The fleishmans active dry yeast one envelope is 2 1/4 teaspoons, so I used it as is. I let the Kitchen Aid knead for 15 minutes. It made the most amazing dough. I left it on the preheated stove with saran wrap and it doubled nicely. The dough was just a dream. I can see using this with all kinds of fillings, cherry, cream cheese, cinnamon and sugar. when it came out my daughter and husband each had 3 pieces. In less than 15 minutes ONE was gone. It took over 3 hours, the only downer here. The bread was so delish, light and fluffy. I think I might try semi sweet chips instead of all the chopping of squares. Maybe chips with apricot, yum!!! this was a super hit. WELL WELL WORTH THE WORK!! Showstopping. Couldnt even get a picture of them, they disappeared so fast. Yeast breads can sometimes be tricky for some. This made two fat little rings that never stopped doubling. But this is a no brainer. WONDERFUL!!! 5 stars for sure.
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6 users found this review helpful

Polish Cabbage Noodles

Reviewed: Apr. 3, 2011
This is typically called Haluski, the cabbage needs to cook down alot. I usually always use yellow onions. You can also use bacon bits, and fry the onions in the leftover bacon fat. Put the warmed cabbage leftovers in homemade mashed potatoes, without the pasta, this is known as Irish Colcannon and is to DIE for. The Haluski is sold at every farmers market,little league game and street fair in PA. They typically use bow ties with it.
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5 users found this review helpful
Photo by Silver Ghost

Thick Cut-Outs

Reviewed: Mar. 27, 2011
I increased the sugar by about 1/4 cup., glad I did, it has a nice sugary flavor. Made the dough 1, 2, 3, it mixed like a dream. Refrigerated it for 2 days til the weekend. Took out about 3 hours prior and then rolled out chunks at a time on a well floured board and with a well floured rolling pin., They rolled out quick and easy no problem transporting them to sheets. Rolled them out thick. The bottoms are barely brown at 8 minutes, which is good, they are thick and puffy and stay that way and white. BUT, let them sit on a sheet before trnsferring, some of my daisy petals broke and so did the butterfly wings. So wait, they are very very soft. when dipping in icing, I also lost a few that that broke. They are bland alone, some sugar on top or iced make them wonderful a 5 star for sure. But a little bland with nothing on them. Which they are not meant to be. If you arent up to icing, course sugar on top or sugar cystals will do the trick. This will be my new recipe, along with Sugar Cookie Icing on this site. I got exactly 75 cookies from it. Followed the recipe exactly.
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5 users found this review helpful

Sugar Cookie Icing

Reviewed: Mar. 27, 2011
LOVE THIS icing, used the thick cookie dough, colored them in yellow, they were vibrant and really nice. Usually glazes are hard to see this was nice and easy and quick and held up well. Took a long time to dry. The blue I made came out thinner and more like a glaze, but I thinned with milk and not the corn syrup, which the recipe says to do. The yellow which came out vibrant and thick I used the corn syrup to thin. Think its great.
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12 users found this review helpful

Slow-Cooker Corned Beef and Cabbage

Reviewed: Mar. 27, 2011
This was excellent. I used about a cup of water and a bottle of Coors, it was all I had. Put chopped veggies, carrots and onions on bottom, then liquid, the beef and small peeled whole potatoes on top. Was only left with two whole potatoes, they discinigrated. lol. Will add them later next time. also added chopped cabbage last 30 minutes. You must season everything I used garlic powders, season salt, etc. This is a blandish dish to begin with but it was nice and everything was very tender.
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2 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Mar. 26, 2011
I have been making this recipe for nearly 30 years it never fails, I do mine in the oven. I always use an eye round. Double or triple the gravy, its good enough to drink!!! Dont use off brand soups, they tend to be pretty salty. Meat literally falls apart. YUMMO!!
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3 users found this review helpful

Yummy Pork Chops

Reviewed: Mar. 21, 2011
I made this exactly as written. BUT, I browned the very thin boneless chops in olive oil with garlic. I browned them until they showed brown pan marks, and were pretty much cooked thru. I added the sauce and cooked another 20 minutes on high, with a cover. It did cook down and continue to brown and came out a LOVELy brown color. they were so tender and tasty, hubby loved them, I did 9 chops in a skillet. BUT they were a bit salty, I would cut the soy by half or more or maybe switch it to a teriaki. I would also drain the oil before adding the sauce, there was a bit of oil in it. But excellent and something differnt and fast than just pan fryiing or breading. Leaving off one star for the salt. Did triple my intake of water that night.
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Bacon Wrapped Smokies

Reviewed: Feb. 13, 2011
These were yummy, a little sweet, you cant eat alot of them at a time, but definately something different to do for a gathering.
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8 users found this review helpful

Parmesan Knots

Reviewed: Feb. 1, 2011
These are excellent, just like the Italian Restuarant Garlic knots. I found the larger buttermilk buscuits like the GRANDS make fabulous fat little knots. cut them in half roll out and tie a loose knot. If you use the thinner refrigerated rolls use the whole biscuit rolled out. Cut in halfs are too small. I brushed them several times, they were to die for and so easy. Everyone thinks they are so much work. WOW~~ Great for pot lucks. Very impressive!!!
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14 users found this review helpful

Beef Noodle Soup

Reviewed: Jan. 9, 2011
This was wonderful for a 10 degree day in PA. Used beef chuck cubes cut very small, sauteed everything including the carrots. Added some garlic, and onion and garlic powder to the meat. Added a can of golden onion soup and then a carton of beef broth and about 3 cups of water, 5 boullion cubes.. Simmered for a couple hours, and then added noodles. Lost all the broth and turned it into a stoup/ stew. This has always been my problem with soup. I add noodles and it dries up, tried to cook ahead, add more, it never works. But it was more of stew consistency.Needless to say it was WONDERFUL and everypone loved it. Better the next day for lunch. A hearty meal for winter. Carrots and celery really add flavor. LOVE IT!!!
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Hamburger Skillet Supper

Reviewed: Jan. 2, 2011
This is great in a pinch. I used 2 pounds of ground beef, 2 packs of ramen noodles, 2 cups of water, and 2 cans of cream of mushroom. Added two bags of frozen broccoli. I threw in some fried onion toppings and seasonsed the beef with garlic and onion powder and the ramen packets. It whipped up fast has alot less garbage than a boxed hamburger helper, which I used to use in a pinch. Husband enjoyed it, I wasnt WILD over it, but it was good, and the mere fact that it throws together so fast might have me make it again. Maybe would add 3 packs of ramen noodles next time. I would really give this a try.
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5 users found this review helpful

Mini Cheesecakes I

Reviewed: Dec. 12, 2010
Use The Mini Nilla Wafers which fit perfectly in the mini pan with pretty paper for Christmas. Put in flat side down. Used room temp cream cheese and did exactly as written with vanilla. Used a zip lock bag cut to fill. No mess no fuss. Cooked at 350 for 15 minutes, no water bath, they were puffy and adorable and then sank when I took them out. THIS IS NORMAL FOR A CHEESECAKE. They came out PERFECT!! When you pull the paper off the nilla wafer is stuck to the cheesecake not the paper. Love not having to mess with any kind of crumbs. LOVE those mini nilla wafers. Top with cherries. HAve a double choc mini cup brownie these would look terrific with. Anyone can make these!! WONDERFUL!! FAst and wonderful, mini chips IN the batter would also be terrific.
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11 users found this review helpful

Slow Cooker Beef Stroganoff I

Reviewed: Sep. 13, 2010
This was so GREAT~~~! I did it according to the directions. Added 1/4 cup water and 1/2 envelope of dry onion soup mix in addition to the golden onion. I doubled the recipe, used nice chuck stew pieces. I added a nice dollop of sour cream in addition to the cream cheese and served it over wide egg noodles. A real HIT!! Nice for a cold winter day.
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2 users found this review helpful

Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze

Reviewed: Sep. 13, 2010
This is a true 5 star. I made it exactly as it was called for, except I cut back on the chili powder.I doubled the recipe and had two tenderloins. I let it sit in the rub for 24 hours. Then I baked it for two hours with the glaze on it minus the hot sauce. Turning and basting every 30 minutes. It developed a thick glaze which was to die for. The family went nuts for it. Will surely make it again. Served with mashed yukon golds and string beans. I never know what to do with Pork tenderloins, what a great recipe.
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Chocolate Eclair Dessert

Reviewed: Jul. 6, 2010
Made this for the fourth of July. Made it exactly as listed, used a larger can of icing that I nuked for 30 seconds. Made it 24 hours in advance in a glass dish. Everyone loved it. Something really different. But did use three packages of crackers. I didnt overlap, just fit them together.
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General Tao Chicken

Reviewed: Jun. 5, 2010
Made exactly as written but doubled the sauce recipe since I had close to almost 3 pounds of chicken. I was able to get a knob of fresh ginger at my local supermarket for 10 cents and used all I bought. Tastes exactly like the local Chinese would make. I wouldnt change a thing. My wok had hard time handling all the chicken, so maybe next time I would do it in batches to make it crispier. The batter was very very thick, too thick to dump 3 pounds of chicken in, so I added a little water to make it a little thinner like waffle batter. Made it over white rice with fresh string beans. Had plenty left over for a second meal and tastes even better the next day. Excellent recipe, this will go into the regular rotation. Thanks.
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Grandma's Polish Perogies

Reviewed: Mar. 31, 2010
As a child my great grandmother would make these. She would boil and freeze them, when I visited she would give me a bag to take home, they never made it home we would eat them cold on the way. I have tried to duplicate her recipe thru the years and there was always something missing. She didnt speak english and didnt write anything down. I have tried many many times. Part of the problem is getting them to not break open. I followed the dough recipe to a T it was the best dough I ever worked with. It rolled out beautifually, you needed to add about 1/4 cup of flour and then flour all the surfaces. It rolled out nice and thin like a dream. I made my own filling boiling peeled potoatoes, mashing them and adding only onions sauteed in a few sticks of butter. This is a true polish filling, I also did sauerkraut or "kapusta" drained sauerkraut in fried onions and butter until golden. Great for hot dogs too. The first batch made 25. I sealed the old fashioned way with a fork dipped in water to crimp the edges closed. they made up like a dream so easy. I made the fillings the day before. The batter size is small. Making another batch as we speak and will see if freezing first will prevent breakage. REALLY love the recipe. took less than an hour to fill 25. Not an all day project if you make fillings ahead. My grandmother also made a meat filling one. With ground burger and onions. LOVE the sauuerkraut. thanks for bringing this old favorite back. Great project to fill the freezer
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Grandma's Lemon Meringue Pie

Reviewed: Mar. 9, 2010
Made this with a few changes. I used milk instead of water. I upped the cornstarch as written and then added a teaspoon more. I had the baked crust waiting in the oven and the meringue already waiting. for some reason, I had a cup and one half of lemon juice real and bottled mixed. Dont know where I got that from.? the filling got thick when it boiled the first time, then I added the yolks and butter and by the time it quickly came back to a thick boil it was done. I put it in the hot crust, and immediately added the meringue. I baked about 20 minutes, to get the crust brown. Sat one hour on a rack and then chilled for 5 hours. It could of done with less lemon Im sure, but it was really good. Stll passable even with all that lemon. It was an easy recipe and tasted very good, I had no runniness or liquid anywhere. the meringue stayed in tact and was thick and wonderful. Even with a professional kitchen Aid it does take a long time to get the stiff peaks. This one was a winner and will make it again. (with less lemon) lol!!
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Sandy's Chocolate Cake

Reviewed: Feb. 15, 2010
Made this cake for Valentines day for my husband. It was a high beautiful cake. Plenty of batter for 3 layers and plenty of frosting for three layers. When I asked my husband what he thought he told me it was BY FAR the best cake he had ever eaten. I made it exactly as written and had no problems with it. It certainly is an award winner. This is certainly a special occassion cake.
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