Angielovesdogs Recipe Reviews (Pg. 1) - Allrecipes.com (10410864)

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Salisbury Steak Deluxe

Reviewed: Nov. 25, 2008
I served this over white rice because my boyfriend loves it. I thought about halfing the mustard as suggested by another reviewer and am glad I didnt. I used 1 pound of ground sirlion and left all other ingredient portions the same. It made 4 burgers. I found that cooking them over high heat until realy seared before turning helped them to stay together. I also would recommend not cooking them to long once the lid is on. I cooke them long to make sure they were cooked thoroughly and they ended up a little dry. I didnt have prepared horseradish so I used horeseradish sauce instead(a condiment). The plating was one of the most beautiful things Ive nade wish Id gotten a picture. I put the rice down then placed a patty on top then ladeled sauce over it and used small peices of bacon to top the middle of the patty patty. I also lightly moistened the edges of the plate and sprinkled parsley. This was sooooooo tasty. Thank you. I will definetly make again.
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6 users found this review helpful

Refried Beans Without the Refry

Reviewed: Nov. 14, 2008
Beware of the salt!!! If it werent for that Id give it a 5. I only used 3 tsp per anothers suggestion and Im glad I didnt use all 5 teaspoons. I also wasnt crazy about the garlic taste and I only used 1 tblsp per anothers suggestion. Next time I will leave the garlic out alltogether. I pureed it in a blender. SO nice to find a healthy recipe using NO FAT! And you cant even tell wow. mmm mmm thanks for the recipie. Bean burritos here I come.
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0 users found this review helpful

Tomato Chicken Parmesan

Reviewed: Nov. 13, 2008
So easy and yummy. I used mozerrella to melt over it and put it under the broiler for 3 minutes at the very end to make a beautifal presentation. I also took the advice of beating the chicken down flatter with a rolling pin in a plastic bag first to ensure it was cooked more even. mmm mmm. will make again
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1 user found this review helpful

Eggplant Sandwiches

Reviewed: Nov. 11, 2008
You have to know how to handle eggplant. I placed slices on a cookie sheet and salted both sides and let them sit for at least 30 minutes. Then I took highly absorbent papertowel(youll need alot) and I pressed the eggplant between the paper towel with my palms. I wouldnt recommend over pressing because It does shrink the size of the eggplant alot and I preffer a little juiciness. But if you want them really meaty press itall out. I just salt them and eat them as a snack. I even chopped some the next morning and added it to some acrambled eggs covered in Mozzerella. You can pretty much use eggplant in place of meat in anything. In the summer I cut it in strips lengthwise and brush w/olive oil and chaopped garlic and grill it as a side dish. The possibility's are endless just dont forget to do the salt and sweat first. Good Basic Recipe.
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7 users found this review helpful

Wonderful Short Ribs

Reviewed: Nov. 11, 2008
AMAZING!! Changed just a few things. I used western style bone in Pork ribs(thats what I had). I put all the sauce ingerdients in the crockpot then put ribs in meatier side up and cooked on high for about 5 hours. I found the salt content way to salty so I added a can of chopped tomatoes juice and all and then added a dash more of each spice. I also added half a potato to the sauce while cooking because I had heard it would soak up extra salt and it worked. I used 2 reviewers suggestions one was adding minced garlic to the sauce(about 2 tblsp). The other suggestion I used was makinh homemade garlic mashed potatoes to serve it over.When It was done I took out the meat removed it from the bone and removed any fat I could. I then skimmed all the fat off the top of the sauce I could. Then I added 1 can of tomato paste and whisked it in and it made a fantastic sauce. I think it would be fantastic w/ rice. The best part about this recipe is the unbelievable flavor of these ingredients mixed together as well as there simplicity. Best sauce Ive ever made. Will make over and over for use in other dishes. I may also add more brown sugar next time. It takes along time for the ingredients to meld while cooking so be patient and dont start adding things right away. Definetly a keeper.
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1 user found this review helpful

Chicken Pot Pie VIII

Reviewed: Nov. 1, 2008
I used "Crust for veggie pot pie" off of this site instead of this crust" This was a great recipe with a few tweaks. 1) thoroughly! cook the carrots potatoes and celeryting in filling mixture. I place in microeave for 5 minutes and they were still really crunchy and that really ruined my pie but the flavor saved it so I ate it anyhow. did not have chicken broth or bouillin so I used one packet of chicken flavoring from a packet of Ramen noodles. I also added some frozen peas and only used 1 potato. Next time I will add mor chicken and some milk to the gravy mixture it came out to thick which made it almost seem dry with the crust. But the flavor was great.
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Cream Cheese and Ham Spread

Reviewed: Nov. 1, 2008
Followed Exactly except for I used doubls smoked ham and Neufchatel Cheese instead of cream cheese. You will find it right next to the cream cheese in your grocery store. It has 1/3 the fat and the exact taste and consistency as cream cheese. I did not add any extra spices because the flavor of the ham mixed with the cream cheese and green onins is perfect on its own. mmmmm mmmm
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3 users found this review helpful

Soft Sugar Cookies IV

Reviewed: Oct. 26, 2008
These were a soft sugar cookie. The key to great soft texture is to not cook to long. I would suggest not letting them brown. As soon as I saw the slightest and I mean slightest hint of color I took them out and let them cool for at least 2o mins before removing from the pan. I was afraid to under cook them and let the first batch turn golden all around the edges and did not like the crunchy effect. I topped with frosting. next time I may add almond extract or lemon extract, flavor is pretty plain.
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1 user found this review helpful

Raspberry Crumb Cake

Reviewed: Sep. 24, 2008
Soooo good. Im a terrible baker and i pulled this one of wonderfully and easily. The taste was right on. I did not use almonds because i didnt have any and i dont care for nuts. I only used 1/2 the amount of mace because i wasnt sure how i felt about the spice. i thought about using the suggestion of graham cracker crumbs and didnt. Im glad I didnt the crust was perfect. At the end mine wasnt browning on top and the bottom was clearly done so i left it under the broiler for a couple minutes and it made it so crispy. I used frozen berries and used the raspberry juice instead of water. also adding milk to the top layer before covering berries makes it very easy to spread it comes out of the bowl in nice sheets. just slowly pour as you move the bowl back and forth. The raspberry seeds were irritating and next time i will try to strain them. I will make this recipe over and over next time using apple pie filling. Wonderful hot with ice cream. although i covered with tin foil after it cooled and the nice crusty top became soft that was a bummer. but this is the best baking recipe i have.
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3 users found this review helpful

Lyndee's Chicken Penne Pasta

Reviewed: Aug. 25, 2008
i was worried about the crunchiness of some of the veggies like carrots so i simmered them with the onions. I also didnt have any summer squash so i doubled the zucchini. And used others suggestions of adding a little extar garlic and some red pepper flakes for a kick. I also didnt measure veggie quantity the more the merrier. WOW WAS THIS GOOD mmmmm tasty and healthy I ate leftovers daily for days.
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4 users found this review helpful

Grilled Salmon II

Reviewed: Aug. 25, 2008
very!! good i marinated 24 hrs. dont think recommended would have been long enough. also i was out of soy sauce so i substituted worstcheire. I also made a dipping sauce using 1/2 an avocado some mayo, chopped chives, ground coriander and some lime juice not bad. thanks for the recipe.
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3 users found this review helpful

Baked French Fries I

Reviewed: Aug. 25, 2008
Superb and using the oven means no hot grease spitting at me woo hoo. The longer cooked the better the crispy ones are best and i used too much oil so i had to drain on a paper towel but thats what i get for not measuring.
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Bar-B-Que Sauce

Reviewed: Aug. 25, 2008
mmm mmm my boyfriend was skeptical because he always is when i make something like bbq sauce that we normally buy store bought but he was impressed in the end. this was so simple and a great base recipe using ingrediendts i already had. i do like a little more spice so added a little extra hot sauce and i was out of cider vinegar so i used red wine vinegar. thsnks for a simple inexpensive easy recipe two thumbs up.
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1 user found this review helpful

Brunch Omelet Torte

Reviewed: Aug. 23, 2008
This was great even though I had to improvise some of the ingredients. I didnt have ham so i used my hickory smoked bacon (that I always cook on a plate with newspaper to catch the grease in the microwave for ten minutes also I cover it too). I didnt have the puff pastry crust so i used 2 - 7.5 ounce cans of buttermilk refrigerator biscuits in a can. I didnt have parsley so i used just a dash of basil which I love in eggs. I didnt have the right pan so used a deep glass rectangle casserole dish. JEEZ i guess I didnt have much I should have lol! I used hashbrowns and diced onions. I lowered the temp to 300 so I wouldnt overcook the refrigerator biscuits and eye balled the time. Also since I was using a rectangular baking dish I just pulled apart the omelet and puzzled it back together. It was alot of work but that means alot of love to me so I had fun with it. It is beautiful Fun and ooh so tasty Even my picky boyfriend loved it. Thanks for the recipe.
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6 users found this review helpful

Juiciest Hamburgers Ever

Reviewed: May 27, 2008
I just made this for dinner tonight using one pound of beef so i cut everything else in half. It was juicy, hearty and filling. My boyfriend who never gets excited about anything I make loved this. I used ritz crackers cause i was out of bread. I had roasted garlic cloves in a jar so I used 2 of thoose. I used 3 reviewers suggestions. 1) Dont have evaporated milk then substitute w/ 1tblsp sour cream & 2 tblsp milk per 2 pounds beef. 2) make thin patties and place cheese in middle and seal on edges (mmm i used velveeta dont press down hard on burgers or chz will come out). 3)Last but not least only use the yolk of the egg because the whites will just add water. My burgers had perfect texture. I cooked theese on low heat on the stove covering occasionaly and only flipping twice. I always use butter and a touch of garlic butter and toast buns on stove top. Great recipe. Ill never make a plain burger again.
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3 users found this review helpful

 
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