Beadanurse Recipe Reviews (Pg. 1) - Allrecipes.com (10340188)

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Creamsicle® Cheesecake

Reviewed: May 31, 2015
This recipe was a good "jumping off" point, but definitely needs some tweaking. There wasn't enough orange flavor for my taste. The orange was so mild, it was more of an after-taste. And the food coloring called for in the recipe only created the merest hint of food color. (But, I do understand that some people prefer no food coloring, so that's OK.) The next time I make this, I'll add freshly grated orange zest for a more intense orange flavor, use more of the filling for the orange, so there will be a nice layer of the orange cream on the top, and will probably add more food coloring to make a more intense orange color -- especially if the grandchildren are visiting. A nice touch would be topping each slice with a slice of fresh orange.
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Cranberry Meatballs

Reviewed: May 19, 2015
I didn't make meatballs, so my rating is just for the sauce, which I made to brush over broiled hamburgers. I only simmered it on the stove for about 30 minutes, and used a 50:50 mixture of cranberry sauce to barbecue sauce. It made a delicious sauce for my burgers, which I ate without adding any other condiment. Next time, I might just mix a few tablespoons of the sauce into the ground beef mixture when making the hamburgers. I also mixed a couple of dashes of smoke flavoring into the meat. I plan on trying this recipe again, as the intended meatballs. Enjoy life -- play with your food!
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Photo by Beadanurse

Asian Orange Chicken

Reviewed: Apr. 30, 2015
The sauce was terrific with just the right of thickness and amount of orange flavor. This rating is just for the sauce portion of the recipe, which I found really nice.
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Sweet Hot Mustard Chicken Thighs

Reviewed: Mar. 19, 2015
After reading through the reviews, I decided to bake mine in 2 cast iron skillets. I believe the key to not having burnt onions it to bake this in a dish, and not on a baking pan, and being sure to place the onions UNDER the chicken. I put a heavy layer of onions on the bottom (I think I used almost 3 onions.) Drizzled them with a little olive oil & seasoned with salt & pepper before continuing. Then after everything was in the frying pans, I filled in the spaces between the chicken with cut up red potatoes. Baked, covered, at 400 degrees for about 45 minutes then removed the foil and baked a few minutes longer to get that golden color. It was delicious.
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Photo by Beadanurse

Sloppy Joes II

Reviewed: Mar. 9, 2015
I tried this, and it was just missing something. I doubled the sauce (otherwise I felt it was too dry)but only used a total of 4 T. brown sugar. Also added chopped celery, and a healthy splash of red wine vinegar. That was the "something" it needed. With the changes it is pretty good stuff.
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Tyler's Raspberry Thumbprints with White Chocolate Glaze

Reviewed: Dec. 28, 2014
Good start to a terrific cookie. After reading all of the reviews, and having many people say they tasted bland I made the following changes: Omitted the chopped white chocolate chips, added 1 t. almond extract to the dough, chilled dough before placing on Silpat lined cookie sheets. Baked for 12 minutes. Delicious. They turned out very nicely. It sounds from the reviews that the almond extract was really needed. The other changes were just my preferences. Will be making these again.
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Pat's Baked Beans

Reviewed: Jun. 22, 2014
Normally I despise any baked bean recipe that starts with baked beans. Seems a bit odd to me. However, I needed something for a crowd in a big hurry and gave this recipe a try. I did not follow the recipe's directions. I like quick & easy in certain circumstances -- and this was one of them. I simply tossed EVERYTHING into a large mixing bowl (finely diced garlic, onions & diced bacon -- and tossed in uncooked). Omitted Worcestershire and added 2 teaspoons liquid smoke. Added the beans (using whatever I had in the cabinet), but I did drain two cans. Otherwise I believe there would have been way too much liquid. (I deducted a star for lack of clarification in the recipe as to whether the beans needed to be drained or not. But GLAD I did drain 2.) Baked in the oven, uncovered, at 400 degrees F for 1 hour. Turned out nicely done. The pan was wiped out. I will use this recipe again in a pinch -- but add a bit more liquid smoke to it.
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Ooey-Gooey Cinnamon Buns

Reviewed: Apr. 15, 2014
I was disappointed with the recipe. I cut the dough in half, making one 9-inch round pan of sticky buns, and one of cinnamon rolls. The bake time is woefully too long, resulting in a burned sugar mess on the bottom of the sticky bun pan. I will try again, making the following changes: Use a bread machine to make the dough. Add a bit of nutmeg to the dough. Spread softened butter over dough & then sprinkle with cinnamon & brown sugar for the filling. Use thread or dental floss to cut the rolls. Add 2-4 T. cream or milk to the "ooey gooey" topping in the bottom of the pan. (And I may just cube cold butter & sprinkle in the bottom of the pan with the brown sugar rather than melting together.) Change from metal to glass pans in an effort to prevent burning. Bake at 350 degrees for 18 minutes -- and start checking at 15 minutes.
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Amish Potato Salad

Reviewed: Mar. 8, 2014
Tastes just like the salad my mother made when I was a child. I used to love eating it while it was still warm. She used evaporated milk and added strained pickle relish, which I think I'll do next time.
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Stir-Fried Chicken With Pineapple and Peppers

Reviewed: Nov. 8, 2013
I love stir-fry and this recipe is a good start. However, I would not add pineapple as suggested in the recipe. Strain the pineapples and use the juice, but don't add the pineapple until the end. Better yet, use FRESH pineapple. It makes a world of difference. Buit still don't add it until the end. I try not to keep a bunch of specialty ingredients for recipes cluttering my cabinets, so I just used white vinegar and white wine instead of the specialty stuff. It worked fine. Also added a bit of red pepper flakes to kick it up a bit.
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Classic CRISCO® Pie Crust

Reviewed: Oct. 9, 2013
Crisco's pastry has been my "go to" recipe for years. So, I just looked this up as a reminder of the ingredients & amounts since I'm traveling & don't have my cookbook with me. That being said, this recipe on Allrecipes is missing some important details. It jumps from just having made the dough & dividing in -- to placing the rolled dough into the pie plate. It totally skips over how thick to roll the dough for pie crust. BTW: I never make this by hand. I use the food processor and "pulse" in the ingredients, in order, until I get a nice dough ball. Then roll out to 1/8-inch thick. Happy baking!
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Best Bread Machine Bread

Reviewed: Sep. 23, 2013
Worst bread machine recipe I've ever made -- and this wasn't my first rodeo. Followed directions and didn't change a thing. Bread fell flat and was dense in the middle. Won't be making this one again.
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Bread Machine Pizza Dough

Reviewed: Jul. 27, 2013
I bake a lot of bread, and I've made a lot of pizzas in my time. This was absolutely the best tasting, and easiest pizza dough ever. I added some oregano, thyme & garlic to the crust. I didn't have any beer on hand, so I just used water. Can't wait to try it with the beer. Recipe was perfect for one large pizza. This will now be my "go to" recipe for pizza dough. Thanks for sharing.
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Sam's Famous Carrot Cake

Reviewed: Apr. 2, 2013
I made this cake for our Easter dinner. I was a little disappointed after reading all of the reviews. This may be a good starting point for a great carrot cake recipe, but it's not quite there yet. It was over-the-top way too sweet (and I LOVE sweets), and the carrot flavor got lost in translation. After some of the following tweaks it may be pretty darned awesome: decrease sugar by about 25%, increase carrots & pineapple.
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Plain Cake Doughnuts

Reviewed: Mar. 26, 2013
I am always amazed, and frequently shake my head at some peoples' reviews. One lady said she "scaled the recipe" and "instead of adding 1/3 of an egg, I added a whole egg." Then she went on to rant about how sticky the dough was!!! Of course, she also tore up the recipe when she critiqued it. But she wasn't really reviewing the original recipe, she was tearing up her own creation. Some people! This recipe, as written, is pretty good. I subtracted a star because I did add extra nutmeg & cinnamon to get a nicer flavor. It's a keeper.
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Funnel Cakes I

Reviewed: Mar. 25, 2013
Having lived in the Amish community I can tell you that, with the addition of a bit of nutmeg, this recipe is spot on. No need to add the vanilla & sugar (unless you REALLY like sweet stuff -- remember you're going to dust the funnel cakes with powdered sugar after they're fried).
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Sweet and Sour Pork III

Reviewed: Mar. 15, 2013
Loved the recipe, but there is a much easier method to making it. Be sure to do all prep work before beginning, because cooking goes fast. First: combine the 2 T. cornstarch & 1/4 c. water in a 4-cup glass measure. Then add all the other sauce ingredients & stir. (I also start my rice too.) Cook the pork in Wok, push to side when almost done and add the veggies. When they are almost tender, mix the pork & veggies then pour in the sauce mixture. Cook & stir until thickened. Good stuff. Thanks for sharing.
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Spinach-Cheese Swirls

Reviewed: Mar. 14, 2013
I read the reviews and thought to myself, "Hmm... this recipe has some potential." I love Greek food, especially Spanikopita to I tweaked the recipe. I substituted feta cheese for the Muenster, etc., and 2 T. finely chopped yellow onion for the green onion. Then added more garlic powder than called for along with dillweed, to taste. Proceeded as directed by rolling pastry. Then chilled 30 minutes before cutting it. Turned out to be pretty good stuff. Not bland at all with the changes. I rated the recipe for the potential, not for the actual taste as written. No matter what recipe you're making, play with your food, and make it your own.
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Irish Lassie's Liver and Onions

Reviewed: Mar. 3, 2013
For folks who say the liver was a bit tough, be sure you are using calve's liver that has been skinnex & deveined. There are a lot of tough, thick livers in the meat cases these days.
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Kentucky Biscuits

Reviewed: Feb. 24, 2013
I almost followed the recipe "to a T," but added a wee bit more salt than just a dash to balance out the sweetness of the dough. It made for some very light and flavorful biscits. I definitely would not substitute "homemade" for the real deal when it comes to using buttermilk. I was questioning the math beforehand about how many biscuits the recipe would make. And I was correct. The recipe, patted into an exact 6x6-inch square made just 4 large (3-inch) biscuits). I used a pizza cutter. I can't imagine the tiny biscuits that cutting the dough into 12 would make. If I could, I would give the recipe a 5-star rating for ease & taste, and just 3 stars for math/# servings.
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