rosyshell Recipe Reviews (Pg. 4) - Allrecipes.com (10394586)

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Refried Beans Without the Refry

Reviewed: Aug. 27, 2009
I've been making this for a long time, and I didn't realize that I hadn't reviewed it before now. This is a great bean recipe. I usually start this right after dinner the day before we'll be eating it. Before I go to bed, I add smoked ham shanks. In the morning I remove the bones and shred the meat. I usually don't measure anymore, and I use onion powder so I don't have to fish anything out. I also use chicken bouillon cubes in the water and don't add any other salt. After these slow cook for about a day, I skim off the extra liquid and mash, adding liquid back in as necessary. I get requests to make these with homemade cornbread all the time, especially during football season! People like them whole, mashed, and refried, so I tend to divide this up after it's cooked. I do refry some of these for burritos in a skillet with a touch of bacon grease, splash of milk and a sprinkle of cheese. Wonderful beans!
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Sweet Corn Tomalito

Reviewed: Aug. 12, 2009
I really like this... My husband really doesn't. I have been making this for years now... I usually make it to put under chili, but it's almost sweet enough to make into a dessert. I use the microwave method of cooking, as do others, in a glass lidded casserole dish. It always turns out moist, with no dry pockets, but I do stir it a bit during cooking. I sometimes add creamed corn if I have it and cut back on some of the other liquids. Makes a small enough amount that I don't mind making it even when I know I'll be the only one eating it.
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Cranana Jam

Reviewed: Aug. 8, 2009
Loved this jam... I actually made this last winter and forgot to rate it. I gave it for gifts along with a spiced apple jelly and this was the favorite by far. It has a strawberry-ish flavor, and sets up wonderfully... firm, but easy to spread at the same time. I can't wait for it to get cold again cause this one is a definite repeat in my house. Thanks for sharing a great recipe!
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Perfect Lemon Curd

Reviewed: Aug. 8, 2009
I love the flavor of this lemon curd. I've made it a few times now... and it loses a star for method rather than taste and texture. I have found that when I cook this on the stove in a saucepan it's all too easy to have the eggs curdle, so I've changed methods to the double boiler. This does take about 3 times as long, but makes a sinfully rich, smooth custard. I add everything but the butter, then once it's starting to get hot enough to melt it, I add the butter a few cubes at a time, letting it mostly melt between addings. Then I dump the whole thing thru a strainer into another bowl, cause any time you are cooking with eggs, it's best to strain cause there are always a few chunky bits you don't want in your custard. Love this on crepes, scones, muffins... with a spoon! Thanks for a wonderful treat...
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Chicken Paprikash II

Reviewed: Aug. 6, 2009
This was really good, altho the large chunks of chicken were a bit difficult with the spaetzle so I would recommend removing the chicken once cooked, shredding, then returning it to the pan before serving. I followed ohiomom1's dumpling recipe, and really recommend it with this dish, as it's easy and compliments. I changed minor ingredients based on what was in the cupboards, added a couple of bay leaves during the simmer, but for the most part followed the recipe. Husband added a TON of red pepper to his dish, but I found the spice level adequate with the pepper flakes. 5 yo refused to eat it after a couple of bites, but he's picky.
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Gumbo Style Chicken Creole

Reviewed: Aug. 5, 2009
Main change was to add a can of chicken broth to loosen this up to serve on rice. Any other changes were just based on what I had in the pantry and not because of the recipe. I will definitely make this again, as it was quick and tasty, even tho I cooked the roux on med/low and it took about 15 minutes to get a little darker than peanut butter... Not quite coffee colored for this one, but close. This was a little too spicy for my kids, but I was expecting that, so it's all good. Thanks for a great, easy recipe.
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Cajun Baked Catfish

Reviewed: Jul. 28, 2009
Spicy goodness! I needed a touch more oil to be able to spread this... maybe because I added some Old Bay. Cooked perfectly in 15 minutes in an insulated pan lined with foil. A little too spicy for my kiddo but the husband and I loved it.
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Aussie Chicken

Reviewed: Jul. 23, 2009
This was wonderful! The only changes I made was to leave the corn syrup out of the sauce and we didn't miss it, and I didn't have enough yellow mustard so subbed half dijon for it. Gave the sauce a nice hint of spice. Directions were spot on as far as cooking time. Chicken was moist and perfectly cooked when it came out of the oven. The "Alice" chicken is my favorite Outback item, and it was great to find a recipe that comes so close!
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Chocolate Gravy II

Reviewed: Jul. 5, 2009
I made this yesterday to try, as my brother's gf swears by it. I liked it, and the kids loved it, but my husband not so much. Followed the recipe to the letter, and it thickened up exactly like normal breakfast gravy, so I think the amounts are spot on... it's just not something we'll be eating on a regular basis.
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Roomali Roti

Reviewed: Jul. 1, 2009
I've been making this for a while now, and I love it. It comes together easily, and goes well with lots of different dishes. I have never used the upside-down pan method to cook tho... Just a cast-iron skillet on the burner. I will say that I forgot about these once and they rested for way more than an hour and they were silky when I rolled them out. Good recipe!
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San Francisco Sourdough Bread

Reviewed: Jun. 17, 2009
I couldn't wait for this to cool to try it, and I'm in bready goodness heaven! I used the sourdough starter recipe on this site posted by Esther. I know this will only get better as my starter ages. This was not as chewy as what I got at Boudin in San Fran, more light like what they serve at Sear's (wonderful French toast!). Even tho I knew better, I made the dough in the bread machine and it overflowed the pan a bit, so make sure you have a larger than 2 pound machine to do that with this one. Made rounds and baked on a silpat sprinkled with cornmeal. Update: If you cut the recipe back to 18 servings, it fits perfectly in the 2 pound machine, and you can shape it into one really large round, or two smaller loafs to bake.
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Sourdough Starter

Reviewed: Jun. 17, 2009
Like others, I would give 5 stars if there were instructions for feeding this to keep it alive. I fed mine about a half cup of flour and half cup of warm water daily. I used it today to make san fransisco sourdough off this site, and it's wonderful. Has a scent a little stronger than beer, but not unpleasant. Replenished with equal amounts of flour and warm water what I used for the recipe and it's happily growing in the bowl again in my kitchen... I can't wait until this ages more. I did feed the first day with a touch of sugar as well as flour and water, but haven't added sugar again.
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Torsk

Reviewed: Jun. 15, 2009
Sorry to go against the consensus, but I did not like this at all... I made it this afternoon to have something firm for a fish pot pie type thing, and I'm really glad I got to chop it up and mix it with other things... This was dry and pretty tasteless. Did not remind me of lobster in any way except the firmness of the fish. I won't be making this again. It's too bad, because I love cod. There are much better recipes out there for it.
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Chinese Steamed Cake

Reviewed: Jun. 14, 2009
5 star taste, but 4 star on having to let it steam for almost twice as long as the directions said for it to cook... I did the toothpick test and thought it was done, but the very bottom, past the toothpick, was still goo... The flavor of this was really good. I could see having this with some fresh fruit, such as raspberries, and maybe using coconut extract. Will try again.
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Strawberry Lassi

Reviewed: Jun. 14, 2009
So great! My kids and myself loved this recipe. I would have never thought to make lassi with strawberries, but we love the mango version, and this one didn't disappoint. Like another reviewer, I just blended ice with everything else, even tho that's not how we get it when we go out. I just like it that way. Thanks for sharing your recipe!
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Strawberry Pie II

Reviewed: Jun. 14, 2009
The flavor of this was phenominal, but mine never really set up. In the picture, it's nice and firm, but mine stayed pretty soft, even the next day. I baked the pie crust with a brushing of egg white, so it didn't get soggy, and I loved the flavor, so I'll definitely make it again, just will try cooking the glaze part longer.
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Oyster Casserole

Reviewed: Jun. 14, 2009
I had to change this based on what I had... and I cut the recipe in half once I realized I only had one can of oysters... I never have canned creamed corn, so I used a modified recipe off this site using frozen corn and cream cheese with a touch of butter. I layered that with the oysters and just crumbled enough butter crackers to make each layer. I kept the amounts of cream and worcestershire the same. Baked at 375. It was really good, and I'll make it again the way I did it. Thanks for sharing your recipe, and even tho I made changes, I think I stuck with the spirit of the recipe!
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Garlic Green Beans

Reviewed: Jun. 3, 2009
This was pretty good, but not really any different than the fried style green beans I usually make... maybe a touch more oily, since I don't use so much stuff in the pan. Used can green beans as per the recipe. We usually fry the green beans just with pepper and Johnny's seasoned salt in a little butter until they are slightly crisp, so this lacked a little in the texture department for us.
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Amy's Garlic Egg Chicken

Reviewed: May 27, 2009
I've made this a few times... dug out the recipe today to make it again, and realized I haven't rated it. The first time I made it, used a whole egg, and it wasn't the same as when I used just yolks. I agree with many others, that there is just too much coating, so I cut that in half and then make a touch more if I need it so I don't waste so much. I really enjoy the flavor of this chicken, and it cooks up moist and tender. The garlic is not overpowering, but you can definitely taste it. I do use Italian bread crumbs, since that's all I ever have.
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Roasted New Potatoes

Reviewed: May 24, 2009
Thanks to those before me who mentioned oiling the pan and turning the potatoes. This was tasty, but I made a few changes after tasting the marinade... Added some balsamic and extra spices. Also did what another reviewer did and cooked a cut up onion with the potatoes... used a Vidalia. The marinade was a little bland without these changes, in my opinion... we like more intensity of spices in our potatoes. With my changes will definitely make again. Thanks for sharing your recipe!
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Displaying results 61-80 (of 169) reviews
 
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