patty crocker Recipe Reviews (Pg. 1) - Allrecipes.com (1046979)

Tater Tot Casserole III

Reviewed: Mar. 29, 2002

This was really good. However, I made a few changes. I didn't use any butter at all, I used Mozzerella cheese instead of cheddar because it's all I had, and Durkee onions on top because I didn't have any Cornflakes. It was still delicious and didn't miss the butter at all.

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Bread and Butter Pickles II

Reviewed: Aug. 15, 2009

These turned out very good. However, my batch was 7 pints and tripled the brine...too much - a double batch would have been just right. Also, I rinsed VERY thoroughly and the cukes still tasted really salty, but don't worry, they won't when they are done. Very time consuming to make, but worth it.

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4 users found this review helpful

Blueberry Buckle

Reviewed: Aug. 4, 2009

Brought this to work and was gone instantly. Family loved it too. Don't overbake or it will dry out, and remember to add some pecans or walnuts to the topping for extra flavor and crunchiness. YUM!!!

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1 user found this review helpful

Grandma Johnson's Scones

Reviewed: Nov. 1, 2008

This is the first time I've ever made scones. I needed something to take to work for an early meeting and had everything on hand for these. I replaced the raisins with craisins and sliced almonds, added a couple drops of almond extract, and sprinkled course sugar on top before baking. These were gone within 30 minutes!!! I got compliments all day long and many asked when I was going to bring them again. What a great recipe!!!!! A definite keeper and I'm sure I'll make them many times over.

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Honey Mustard Salad Dressing

Reviewed: Mar. 1, 2007

I would give this 10 stars if I could. It's absolutely delishious!!! Fine restaurant quality, but you can't use regular mustard (gross)...you MUST use a good Dijon for this one. A DEFINITE keeper.

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20 users found this review helpful

Chicken Supreme III

Reviewed: Sep. 18, 2006

This was pretty good, but way too much butter, and I LOVE butter. Next time I'll reduce it 1/4 cup. I'm giving this 5 stars because my kids loved it. My husband and I thought is was ok, but when my picky eaters don't complain, it makes it all worth it.

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BBQ Dry Rub

Reviewed: Jul. 14, 2006

This was great! It makes a lot and keeps well in a sealed containter. I made it for babybacks but had so much leftover that I tried it on steak. I grilled it and it came out fantastic. I don't think it tenderizes the meat but sure gives it a sweet/salty flavor. A keeper that I'll use often. I think I'll try it on the fresh salmon my hubby caught this morning. :-]

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Cinnamon Coffee Cake II

Reviewed: Jul. 6, 2006

So moist and full of flavor. I put some of the sugar mixture on the bottom of the bundt pan so there would be some on top when you invert onto a plate. Very easy to make with simple ingredients that are usually already in the pantry.

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Gloria's Rum Cake

Reviewed: Jun. 6, 2006

This is ALMOST like my Aunt Hazel's rum cake. You have to double the glaze part and pour slowly over the hot cake (I don't poke holes in cuz I like the nuts to get soaked with it). Also, be sure to use dark rum for the best flavor.

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10 users found this review helpful

Grilled-Salmon Lemon Basil Cream

Reviewed: May 23, 2006

I live in Alaska and I made this for FRESH ocean king steaks tonight for dinner. OMG!!! No restaurant could touch this meal for less than $30 a plate. Five stars just isn't enough for this one. To die for!!! I only had one lemon so I didn't have quite 1/4 cup of juice but was still very lemony. I also used fresh lemon basil from my greenhouse and a few more cloves of garlic. My husband thought he died and went to heaven.

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Oatmeal Peanut Butter Cookies III

Reviewed: Apr. 25, 2006

These were really good, but the dough was the best of all. My kids actually liked the cookies better without them being sandwiches. Next time I'll skip the filling and just make the cookie part, and double the recipe.

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3 users found this review helpful

Asian Salmon

Reviewed: Apr. 6, 2006

This is for all you salmon haters! If you don't like salmon, then you haven't had FRESH salmon. Also, don't eat the pink stuff. Get the red or king when available. This recipe is awesome when using the good stuff.

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Prime Rib of Beef in Salt Crust

Reviewed: Dec. 26, 2005

I made this for Christmas dinner and used a 12-lb. boneless prime rib. It was simple and just had fantastic flavor. I took it out of the oven when the middle read 135 degrees (almost 3 hours) and let it sit for 30 minutes and it was a perfect medium rare. Very easy and will definitely be using this again.

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Mommy's Surprise

Reviewed: Nov. 7, 2005

These were really good. A very nice change from sloopy joes or hamburgers. Even my picky eaters liked it. A real keeper! Thanks.

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Chocolate Turtle Cheesecake I

Reviewed: Sep. 22, 2005

WOW! The first time I made this I didn't get to taste it because it was donated to a charity auction. It sold for over $200! However, my friend is a caramel-a-holic so I made one for her surprise birthday party. I was a hit and not a crumb was left over. I'll be making this again (and again).

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Spaghetti Sauce II

Reviewed: Aug. 15, 2009

This was great. I used fresh oregano from my garden and bulk sausage made into meatballs. My kids & hubby loved it. Next time I'll triple the batch and freeze it for a busy night.

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Chocolate Cappuccino Cheesecake

Reviewed: Sep. 10, 2005

I made this cheesecake yesterday and decorated it this morning. I then donated it to an auction for a local charity. It was absolutely gorgeous! I made the chocolate leaves and put them in a dollop of that yummy whipped cream mixed with Kahlua with more whipped cream around the edges. Then I drizzled melted chocolate over the top and sprinkled it with more crushed Oreo crumbs. DELICIOUS! It sold for $375.

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Kabob Marinade

Reviewed: Jun. 18, 2005

This was excellent! I had some chicken breasts to use up so this was the ticket. I let them soak about 3 1/2 to 4 hours and then grilled them. I served them on Kaiser rolls and they were loved by all. A definite keeper!

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Grandma's Gingersnap Cookies

Reviewed: May 13, 2005

Excellent flavor and texture. I like it when cookies are chrispy on the outside and chewy on the inside, and these are. However, the recipe didn't make 5 dozen. You must have to make them REALLY small. A definite keeper!

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Autumn Cheesecake

Reviewed: May 2, 2005

This was absolutely FANTASTIC!!! I made it for the teacher appreciation luncheon today at my kids' school and it was gone almost instantly. I can't wait to make another one. I also drizzled caramel sauce over the top and had extra in a nice dish for anyone who wanted more. A definite keeper...thanks!

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Tater Tot Casserole III

Bread and Butter Pickles II

Blueberry Buckle

Grandma Johnson's Scones

Honey Mustard Salad Dressing

Chicken Supreme III

BBQ Dry Rub

Cinnamon Coffee Cake II

Gloria's Rum Cake

Grilled-Salmon Lemon Basil Cream

Oatmeal Peanut Butter Cookies III

Asian Salmon

Prime Rib of Beef in Salt Crust

Mommy's Surprise

Chocolate Turtle Cheesecake I

Spaghetti Sauce II

Chocolate Cappuccino Cheesecake

Kabob Marinade

Grandma's Gingersnap Cookies

Autumn Cheesecake

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