Partyof5 Recipe Reviews (Pg. 1) - Allrecipes.com (10328621)

Remoulade Sauce a la New Orleans

Reviewed: May 25, 2010

I made this to go with the Low Country Boil we were doing. We used it on our red beans & rice, the shrimp, the potatoes, the sausage...YUM! Everyone was raving about this sauce & asking for the recipe! I left out the capers, used brown spicy mustard instead of Creole, added some Creole seasoning & put it all through my food processor to smooth out the chunks. EXCELLENT!!

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5 users found this review helpful

Simmering Chicken Strawberry Kabobs

Reviewed: Apr. 26, 2009

Wish I could do 4.5! These are really very good...I marinate them for at least 4 hours. Overnite is even better. This last time I used pineapple juice, honey, lime juice and a dash of soy sauce...yum! The key to perfectly cooked chicken on these is to heat the grill on high, put the skewers on and turn it to the lowest setting for about 10 minutes, turning every 1.5-2 minutes. It's funny, you either love the strawberries or you hate them! Every time I make them, half the people say they are awesome and half leave them on their plate! Really sweet strawberries turn out best...next time I'll cut the hull's off & sprinkle them with a little sugar & put them back in the fridge before I put them on the skewers. Or I'll skip'em alltogether and try vidalia onions & pineapple (Fresh is much better than canned by far!)

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4 users found this review helpful

Divinity

Reviewed: Apr. 8, 2009

Made this divinity and followed the "foolproof' tip by Aunt Nayne, (pouring in 1/2 the syrup & cooking the rest to 290) and it was a flop...more like taffy than divinity. I think cooking the second half of the syrup longer may have been the problem. I will still give the recipe the benefit of the doubt and try to remake it again this weekend following the original recipe exactly and see if it's any better. I've made divinity 10 times with a different result every time!

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1 user found this review helpful

Hot Ham and Cheese Sandwiches

Reviewed: Jan. 29, 2009

I've been making these sandwiches with rave reviews for 10 years with a couple (major) changes...use regular prepared yellow mustard, leave out the dill seed & use a slice of Velveeta processed cheese (cut thick from a loaf) instead of the swiss. You will be making these all the time...trust me!! Oh, & they freeze really well...just wrap each sandwich up in tinfoil after assembling and freeze them in large ziplock bags to pull out for a quick lunch.

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19 users found this review helpful

Jalapeno Popper Spread

Reviewed: Jan. 20, 2009

My new favorite appetizer!! Everyone loved this spread. Followed recipe exactly, except I topped it with a mixture of bread crumbs & parmesan...delicious! Thanks for the recipe, Denise!!

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Buffalo Chicken Dip

Reviewed: Jan. 20, 2009

Made this for New Year's and everyone RAVED about it! I used half bleu cheese dressing & half ranch and cut the hot sauce down to 1/2 c and it was still spicy enough for our crowd. We took thin sliced beef lunch meat and put a spoonful of the warm dip in the center of each slice and rolled it up--yum! Served the rest with crackers. Will make this again and again!

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Souvlaki

Reviewed: Jan. 14, 2009

This is an awesome recipe! I usually make it with whole mushrooms or baby portobello mushrooms, onion chunks and red peppers & marinate all the veggies with the meat. Excellent! Be sure not to overcook the pork!!

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Chocolate Brittle Surprise

Reviewed: Dec. 14, 2008

Very good, but like so many others, my first batch burnt. I would start watching them at about 9 minutes because, depending on your oven, they go from fine to burnt quickly. It's also very hard to tell when they are starting to burn. IMO, I would take them out at 10-11 minutes because I don't think you can undercook these but you can definitely overcook them and they do NOT taste good when they are even slightly burnt!

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3 users found this review helpful

Turkey Pot Pie

Reviewed: Dec. 3, 2008

My whole family LOVED this! I used up the rest of the Thanksgiving turkey and no one was the wiser. I substituted the 2 c water+ bouillon for 1 can of chicken broth and I added some granulated garlic as well. It was delicious! For the crust, I used the Walmart generic brand of refrigerated double pie crust...it was easy and it came out beautifully. Thanks for an awesome recipe that I will make again and again!

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Chicken Divan

Reviewed: Nov. 30, 2008

My extended family has made this recipe for 20 years...with a few changes. We don't use mushroom or the butter and in the last 15 minutes of baking we add a layer of cheddar cheese or garlic croutons and top them with 8 oz of shredded cheddar cheese. The croutons make this dish, IMHO. DELICIOUS!!!

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2 users found this review helpful

Pumpkin Muffins II

Reviewed: Oct. 20, 2008

These muffins are awesome! I did make a number of changes to them though to make them a bit healthier... I used 1 c white flour, 1 c wheat flour and 1 cup oats. I added a ripe banana, 1/2 c water & 1 egg in place of the 3 eggs. I replaced the pumpkin with 1 can of pumpkin. I used 1 c sugar and 3/4 c splenda (baking). And, I threw in 1/2 c mini chocolate chips. I made them in muffin top pans and it made 18 large muffin tops. YUM!

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Cheese Ravioli with Fresh Tomato and Artichoke Sauce

Reviewed: Oct. 19, 2008

This recipe was *very* good. My husband says it goes on the "Keeper" list! I made it exactly as the recipe stated. Be sure to use fresh grated cheese...that's what makes the recipe!

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0 users found this review helpful

Bishop's Bread I

Reviewed: Oct. 19, 2008

One of my all-time favorite holiday breads! I use cherry craisins instead of the currants. I've had to give this recipe to every person who has tasted it...it's delicious. Sooooo NOT a pound cake!

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4 users found this review helpful

Scrambled Egg Brunch Bread

Reviewed: Sep. 11, 2008

I absolutely LOVE this recipe! I have made it about 8 times now, following the recipe exactly and I have always gotten rave reviews. It is a great brunch dish, or weekend/holiday breakfast. It's pretty easy to make and looks beautiful as well. Every member of my family begs me to make this on Sunday mornings...and with my picky eaters, that speaks volumes!

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1 user found this review helpful