BEV Recipe Reviews (Pg. 1) - Allrecipes.com (1039423)

Sopapilla Cheesecake Pie

Reviewed: May 7, 2012

This recipe is as good as everyone says! I was looking for something to make for a Cinco de Mayo-themed camping potluck dinner, and chose this based on all of the great reviews. It couldn't be any easier than this. Before we left for the weekend, I mixed up the cream cheese/sugar/vanilla filling. I kept it in the camper refrigerator for 2 days before I was ready to assemble the dessert. When it was time to make it, all I needed to do was layer the filling over the crescent rolls, add the second layer of rolls, and bake! I made one change, and that was to cut back just a bit on the butter and sugar topping. I used 5 T butter, melted, then mixed in the cinnamon and 1/2 cup sugar. I just brushed this over the top before baking. People in neighboring campsites were stopping by to ask what I was making that smelled so good. It was a huge hit, and the entire pan was eaten that evening! Don't forget to add the honey after baking....that really finishes it. Delicious!!

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2 users found this review helpful

Sauteed Apples

Reviewed: Jan. 1, 2012

Absolutely delicious! Made as a side dish for our New Year's Day pork and kraut dinner. I made the recipe exactly as written, using the Gala apples I had on hand. It was perfect and very easy. I will be making this again soon!

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1 user found this review helpful

Oven-Fried Catfish

Reviewed: Nov. 8, 2011

I gave this recipe 3 stars because the method of preparing the fish was wonderful, but neither my husband nor myself cared for the spices in the breading. The fish was moist and flaky, and the breading crisped up very nicely in about 25 minutes. I may try it this way again, but will adjust the seasonings to our tastes. We didn't care for the thyme, and it was a little too peppery for me, although my husband liked the pepper.

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2 users found this review helpful

Chicken Pot Pie IX

Reviewed: Nov. 5, 2011

Oh my goodness, is this delicious!! I roasted a chicken, then used about half of it in this recipe. I used the roasting juices as my chicken broth. I actually ended up with more than the recipe called for, but I think it might have been a bit too dry otherwise. I also added a diced potato to the vegetables. I pre-baked the bottom pie crust in a deep dish pie plate for 10 minutes before adding the filling and top crust. I also just mixed the broth and chicken/veggie mixture together before I put it all into the pie shell. It took about 35 minutes to bake, and the flavor was wonderful. This will become a regular in our house.

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3 users found this review helpful

Mexican Rice II

Reviewed: Oct. 11, 2011

Excellent recipe. Texture and taste were perfect! I prepared it as written except for sauteing the onions for a few minutes before adding the rice to the oil. Delicious and easy!

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1 user found this review helpful

Eggplant Parmesan

Reviewed: Jul. 31, 2011

I just made this, and I had to review it right away. I love this dish! I had never cooked with eggplant before, but decided to grow it in my garden this year. So, using my fresh-grown eggplant, fresh tomatoes, and basil from my herb garden, I prepared this recipe. I sliced the eggplant about 1/4" thick, then salted and let it sit for about 45 minutes. After rinsing and patting dry with paper towels, I brushed both sides of the slices with olive oil, some fresh-ground black pepper, and 2 minced garlic cloves. Baked as written in the recipe, the slices turned out nice and brown on both sides. I layered and baked in a 1 1/2 quart casserole dish, covered with aluminum foil for 20 minutes. Then, uncovered and finished baking for another 5 minutes. YUM!! My grandson and I have just about finished the dish!

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3 users found this review helpful

Sweet Restaurant Slaw

Reviewed: Jul. 31, 2011

Finally found a coleslaw recipe that I like! I cut the sugar back just a little to 1/3 cup, used real mayonnaise because that's all I buy, and subbed celery seed because I didn't have poppy seeds. Excellent!

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5 users found this review helpful

Seven Layer Taco Dip

Reviewed: Jul. 16, 2011

Delicious! I added a layer of Bob Cody's guacamole from this site, and omitted the chopped pepper. Since I wanted to take this on a weekend camping trip, I didn't use fresh tomatoes or salsa because I was afraid it would get watery. After reading other reviews, I used 2 cans of very well drained diced tomatoes with green chiles instead. It worked out perfectly, and we were able to munch on it all weekend. Everyone loved it. I gave the recipe 5 stars in spite of making some changes to it because my changes were only to make it keep longer. Preparing it as written is delicious and works out great if you're serving it the same day.

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3 users found this review helpful

Hot German Potato Salad III

Reviewed: Jul. 7, 2011

Very good recipe! I made this on a camping trip to go along with some beer brats. Everyone raved about it. Even my 9-year-old grandson had 2 helpings! I used red potatoes. I needed to add a little more water than called for, but that was probably because it had to sit for a while and thickened up a bit. Very yummy!

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5 users found this review helpful

Beer Brats

Reviewed: Jul. 7, 2011

Excellent!! I used 3 bottles of beer for the 10 brats, 2 large onions sliced in rings, and 1 sliced bell pepper. Like others, I love it that you can cook the brats in the beer ahead of time. Then just heat them on the grill when you're ready to eat. I also cooked the onion/pepper mixture down and let them caramelize. Everyone raved about them.

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5 users found this review helpful

Chicken Stir-Fry

Reviewed: Jun. 13, 2011

We thought this recipe was very good and easy. The only things I changed were to use frozen stir-fry vegetables, and I added just a bit of crushed red pepper for a little more zip.

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2 users found this review helpful

Sauteed Swiss Chard with Parmesan Cheese

Reviewed: Jun. 10, 2011

Excellent! I just made this, using the Swiss chard from my garden. I've never grown or cooked it before. I did add a couple slices of chopped bacon, and it was so delicious!

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2 users found this review helpful

Irish Soda Bread

Reviewed: Mar. 14, 2011

This recipe is simply delicious. I was asked to bake Irish Soda Bread for a family St. Patrick's dinner, and chose this recipe based on reviews and the fact that sour cream was one of the ingredients. When I started to mix it up, I realized that I didn't have any raisins, so I substituted dried cranberries. I used about 1 1/2 cups, which I thought was plenty. I also did not add the caraway seeds. I mixed the wet ingredients with the dry, using a spatula, in my KitchenAid stand mixer bowl. Then, using the mixer kneading hook, kneaded for only about 30 - 45 seconds. It was a very sticky dough. I just scraped it into my greased cast iron skillet and spread it out smooth. Before baking, I brushed on a little milk and sprinkled with sugar. It was done in exactly 65 minutes, and a beautiful golden brown. It is very moist, not at all dry and crumbly. Everyone loved it, and I was asked for the recipe. I'm going to make it again as soon as I buy some raisins.

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13 users found this review helpful

Chocolate Cherry Biscotti

Reviewed: Dec. 27, 2010

I loved this biscotti recipe. The texture was just like I want...not hard as a brick, and doesn't fall apart in my coffee. The cherry/chocolate combination is always delicious, but I'm sure I'll make it again with other ingredients for a change. I gave some away as gifts and kept the rest for myself. Yum!

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15 users found this review helpful

Satiny Chocolate Glaze

Reviewed: Dec. 27, 2010

Very easy and very good. I also made mine in the microwave, checking and stirring after 30 seconds, then again at two 10-second intervals. It was done in less than a minute. The texture was perfect for topping my chocolate pound cake, perfectly draping the sides. It made an ordinary cake look kind of elegant!

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6 users found this review helpful

Quick Savory Cranberry Glazed Pork Loin Roast

Reviewed: Dec. 27, 2010

First of all, I really loved the sauce. The combination of all the different ingredients seemed strange to me at first, but it really is delicious with the pork loin. However, like others, I think the temperature is just a bit over-done. We like to cook our pork to about 145, and let it rest for about 15 minutes. I meant to do that this time, but it had already reached 159 when I checked the first time. it was still very good, especially with the excellent sauce. But, I think it would have been a bit more tender if I had taken it out of the oven about 10 degrees sooner.

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8 users found this review helpful

Holiday Cranberry Chutney

Reviewed: Dec. 27, 2010

Delicious! I made this to serve over cream cheese with crackers. I made it as written, and it was very good. But I thought a little heat with the sweet would be interesting, so I added about 3/4 tsp. of crushed red pepper flakes. My family loved it. It also was a great condiment for our roast pork loin. Delicious!

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8 users found this review helpful

Winter Fruit Salad with Lemon Poppyseed Dressing

Reviewed: Dec. 27, 2010

Very good salad. I served this with our Christmas dinner, and everyone loved it. The dressing is wonderful. I used a combination of Romaine lettuce and baby spinach, and changed the nuts to walnuts. I know I'll make the dressing a lot. It would be good on any salad mixture.

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3 users found this review helpful

Rosemary Cheese Crusted Potatoes

Reviewed: Dec. 27, 2010

I served this dish for Christmas dinner, and it was a huge hit. Everyone raved about it. I made it exactly as written, except for the lemon rind because I didn't have any, and it was absolutely delicious. The rosemary in the crusty topping adds a nice touch. I don't like cheesy potato dishes that are swimming in melted gooey cheese sauce. This has just the right amount of cheese. I'm saving this one and will make it often!

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11 users found this review helpful

World's Best Peanut Butter Fudge

Reviewed: Dec. 18, 2010

Every year I make peanut butter fudge using different recipes, and every year I've been disappointed. Not this year! This is the best PB fudge I've ever made. I was pretty skeptical about adding flour to fudge, but it works. I mixed the marshmallow fluff and peanut butter in my Kithen Aid stand mixer, then added the butter/sugar mixture to it. I hand-stirred the hot mixture to blend, then added the flour and finished mixing with the mixer. It set up quickly and it is very smooth and creamy. I have found my peanut butter recipe.

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7 users found this review helpful