Brenda D Recipe Reviews (Pg. 1) - Allrecipes.com (10573181)

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Brenda D

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Melt-In-Your-Mouth Meat Loaf

Reviewed: Jul. 25, 2015
This meatloaf is excellent as written. Made it exactly as printed the first time and the only thing I didn't like was the large pieces of mushroom. The mushrooms made slicing a challenge. The second time I made it I chopped the mushrooms and used fresh onion. I sautéed the onion and mushroom together and cooled on paper towels. This is the way I will make it from now on. Oh, and double the sauce, definitely double the sauce. It's delicious!
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Chicken Noodle Casserole I

Reviewed: Oct. 23, 2014
Good basic recipe. Made it the first time as written and thought it was bland. The second time I used cream of mushroom and cream of onion soup and added broccoli and cheese.
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Swiss Cheese and Bacon Scalloped Potatoes

Reviewed: Sep. 14, 2014
Very good. Made it exactly as written the first time with delicious results. Added a small clove of minced garlic and used Gruyere instead of Swiss cheese the second time - to die for. Could have eaten the whole pan myself.
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1 user found this review helpful

Meat-Lover's Slow Cooker Spaghetti Sauce

Reviewed: Feb. 16, 2013
Very nice meat sauce. I used fresh garlic and skipped the powder but otherwise followed the recipe. Definitely a keeper. I think this would be great "puttanesca style" with the addition of a couple of anchovies, capers and red pepper. To those "foodies" complaining of the addition of sugar: sugar is universally used to balance the acidity in tomato-based sauces and adds only 50 calories to the whole sauce. Not nearly enough to get upset about.
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1 user found this review helpful

Hot Crab Dip II

Reviewed: Sep. 10, 2011
This is a crab dip for people who don't have access to fresh crab or those who don't like crab. Made it with the real thing for my grandkids and served it with tortilla chips. They ate it but complained because it wasn't my usual Chesapeake Bay style crab dip. Good for what it is, but is definitely not crab dip by Maryland standards.
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15 users found this review helpful

Sausage Corn Chowder

Reviewed: Sep. 5, 2011
This is delicious and filling on a cold day. I like it best made with a sagey sausage and fresh silver queen corn (I use 9 ears: 6 whole kernal, 3 pureed with a little milk).
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2 users found this review helpful

Corn Chowder with Sausage

Reviewed: Aug. 6, 2011
Very good with surprising little effort. Equally good with dumplings instead of potatoes. Easy to lighten it up with turkey or chicken sausage. Extra good with fresh corn.
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3 users found this review helpful

Spicy Maryland Crab Dip

Reviewed: Jul. 23, 2011
I live on the Chesapeake Bay, so I'm a pretty tough sell on crab dips. I have to say though, this one is spot on. The only thing I do differently is add extra crab (never have too much crab, lol!). Really, really good!
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3 users found this review helpful

Beaumont Ranch Potato Salad

Reviewed: Jun. 19, 2010
This is definitely not my mother's potato salad, but it is very good. Served this with London Broil and it complimented the beef well. I will make this again!
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2 users found this review helpful

Braised Balsamic Chicken

Reviewed: Jun. 4, 2010
Oh, my! This is delicious exactly as published! I've also used this as a marinade for grilled chicken with delicious results! A tip for those who don't like the vinegary taste: Buy the most expensive balsamic vinegar you can afford. It really does matter! Williams-Sonoma has great reasonably priced balsamic vinegar, but Costco's balsamic vinegar gives you more bang for the buck and is *almost* as good!
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1 user found this review helpful

Bacon Ranch Pea Salad

Reviewed: Nov. 12, 2009
I've made this salad with fresh peas (blanched) and frozen (thawed and well-drained) and it's good both ways. I like to use red onions for color. This is divine served with tomatoes. I have served it stuffed in fresh tomatoes, over sliced tomatoes or tossed with halved grape tomatoes. I usually skip the cheese all together.
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9 users found this review helpful

Asparagus, Potato, and Onion Frittata

Reviewed: Aug. 24, 2009
This is really, really good. I made it the first time as written and it was delicious. The second time, I cubed the potatoes and let them get pretty well browned, increased the onion to 1/2 cup, and I used only gruyere cheese because that was all I had. OMG! - to die for! I love to serve this with sliced tomatoes.
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13 users found this review helpful

Zucchini Cucumber Salad

Reviewed: Aug. 22, 2009
I was looking for a no-cook recipe to use some zucchini and this fit the bill. The first time I made this exactly as written and it was good, although a bit wet. The second time I made it, I tossed the shredded zucchini and cucumbers in a salad spinner and spun out some of the moisture - made a huge difference! This recipe is easily adapted to any taste. I've substituted italian dressing mix for the ranch dressing mix. This is delicious with ripe tomatoes, and the addition of leftover cubed ham, smoked turkey, grilled shrimp, grilled salmon or mahi mahi. I use fat-free miracle whip in lieu of mayo and set the "additions" up buffet-style on the counter. Everyone can add whatever they like. This is a great summertime lunch or light dinner. Thanks, Vickie!
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25 users found this review helpful

Peppers Roasted with Garlic, Basil and Tomatoes

Reviewed: Apr. 16, 2009
OMG, these are good! I have made these as written and with my own variations with delicious results. This recipe adapts easily to whatever's fresh in the garden or at the farmer's market. So much fun to experiment with different herbs, veggies and vinegars! Thanks for the delicious recipe and the inspiration! :^)
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4 users found this review helpful

Tiny Tarts

Reviewed: Dec. 28, 2008
This recipe has been in my family for years, and it is one of my all time favorites just as it is. My grandma called them Butter Tarts or Pecan Tassies. Over the years I've simplified the preparation. I drop pre-measured scoops of the dough into non-stick mini-muffin tins. Then I use a tamper to mold the dough in the tins. Finally, I put the filling in a pastry bag and fill each cup about two-thirds full. Very quick and easy.
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6 users found this review helpful

Big Al's Chicken

Reviewed: Jul. 9, 2008
The chicken breasts were divine; the thighs were even better. Don't leave out the egg, it's much better with the egg emulsifier. If you have problems with the oil flaming on your grill, just pat the breasts/thighs with a paper towel before you toss them on the grill.
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