Prissz Recipe Reviews (Pg. 1) - Allrecipes.com (10585398)

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Onion Barley Casserole

Reviewed: Dec. 14, 2008
This dish is awesome. I used vegetable stock instead of water and omitted the powdered beef bouillon. I also left out the canned mushrooms as I don't really like them and didn't have any fresh on hand. Instead of using green onions I used a medium sweet vidalia onion. I had never thought about browning the barley before I cooked it, but wow what a great new taste. I should have realized that as most things taste better browned....onions, etc. I browned the onions with the barley. This is FABULOUS and I'm so excited to find a barley dish that isn't soup ! LOL
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13 users found this review helpful
Photo by Prissz

Grilled Pork Tenderloin

Reviewed: Jul. 25, 2012
Grilled this on our propane grill using indirect heat. I seared the meat on both sides (450 degree-ish) and then turned it down to 350 degrees for 30 minutes and 15 minutes more with the BBQ sauce. I've also cooked this before at 400 for 25 minutes and then 10-15 minutes with BBQ sauce when I wasn't paying attention to the temp. For someone trying to figure out timing on this without searing just do 350 for 35 minutes and then 15 with sauce. The 5-star rating is for the recipe AS WRITTEN, but I now add smoked paprika and onion powder to my seasonings. That's just a personal preference. Rest assured it is GREAT as written. I always use Sweet Baby Ray's Honey BBQ sauce. Another reviewer wrote that they put the rub on and then let it sit in the fridge for a while, claiming it makes it tender and juicy. However, salt, if left on, will leach the juice OUT of the meat (not to be confused with brining, which is a great method, and will happen if left on for longer and more liquid). So, my thought was imagine how juicy it would be if she didn't let it sit. I put the rub on and then right on the grill. I paired this with a pineapple fried rice. Great recipe Cathy Christensen :-)
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6 users found this review helpful

Seafood Cioppino

Reviewed: Apr. 10, 2011
Amazing just the way it is. I've also made it with an additional can of fire-roasted diced tomatoes... wow, it adds a little extra something, but don't think you'll miss it without it. The way it is written is yummy! I also usually add 2 to 3 pounds of cod and use a Kitchen Basic Seafood Stock (32 oz) since we needed a larger amount. Enjoy! Oh, almost forgot, try to get thick pieces of cod, I really like the chunks instead of thin pieces. :-)
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5 users found this review helpful

Layered Spinach Salad

Reviewed: Feb. 6, 2011
This has become my all-time favorite salad to make when we have company. Each of the ingredients are essential and really enhance the others. I left off the bacon once and it just didn't have the same... ZING! I would recommend putting some ranch dressing on top of the spinach layer or it may become so packed that it is hard for it to get all the way to the bottom. Maybe that's just cause I"m using a smaller bowl, but it looks about the same as the pic on the recipe. It saves well in a resealable container in the fridge. Oh, don't forget to run cold water over your tortellini to cool it off first. Enjoy!!
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4 users found this review helpful

Winter Blossom's Often Requested Ham Salad

Reviewed: Dec. 7, 2010
Wow! This is really delicious. You need to wait for it to sit for a while in the fridge first for the flavors to meld together. My daughter tried it when I first made it and hated it... the dried onions were crunchy and, well, you get the picture. She tried it again this morning and WOW, we all love it. I will use the author's suggestion and take any leftovers and toss with breadcrumbs before stuffing into mushroom caps and baking. Will make again for sure.
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4 users found this review helpful

Split Pea Soup

Reviewed: Dec. 3, 2010
This is a wonderful recipe. I used a bone I bought from Honey-Baked Ham. Yes, they do sell bones AND they have a ton of meat on them... so very worth the $5 or so they charge. I simmered the bone for about two hours and then added a 2 lb. bag of split peas since I didn't want to have 1/2 cup of extra peas laying around. I used mostly water for this, but added chicken STOCK when needed. I also didn't blend with my stick blender as I usually do since I wanted the chunks of ham in it. I added double the pepper and NO salt since the ham was salty enough. Trust me, I love salt and it would have been bad if I added any. My advice would be to not add any until the end and taste first. Another tidbit is that hot things don't always taste salty until after they've cooled a bit so careful there. I didn't add any carrots, celery or potatoes only because I didn't have any on hand and didn't want to make the 30 minute trip to the market. The marjoram was a key ingredient.
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4 users found this review helpful

Roasted Okra

Reviewed: Jan. 10, 2012
Fantastic recipe. The KEY is to get as many brown bits as you can. The browner the better, really. This is also great with asparagus, acorn (any other winter) squash and green beans. Obviously, you adjust the timing for different veggies. Let the browning guide you. My kids eat the green beans like french fries - with their fingers. Seriously, the BROWNER the better :-)
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3 users found this review helpful
Photo by Prissz

Marinated Grilled Shrimp

Reviewed: Apr. 10, 2011
Wow, this is a great recipe! Love it just the way it is written. I've also used this with fish too and it's equally yummy.
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3 users found this review helpful

Cheesy Chicken Meatballs

Reviewed: Feb. 6, 2011
Can you say YUMMY! These are so delicious. I served these with an Alfredo sauce, but no sauce is needed, really. I made extra and put some of the mix into the fridge and baked them up a few days later. It was much easier using the cold mixture, but it is still workable even sticky :-) Kids loved it, hubby loved it. This is a keeper. Oh, I found the red pepper flakes a tad too hot for our liking, but not overwhelmingly so. I think next time I'll just leave them out. I also don't use powdered garlic (hubby gets indigestion) but did use 3 cloves of fresh pressed garlic. Enjoy!
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3 users found this review helpful

Beef Tips and Noodles

Reviewed: Feb. 6, 2011
I added 2 cans of the almost fat-free cream of mushroom soup and used tons of fresh mushrooms that I browned ahead of time. After I finished browning them I added a splash of sherry... YUM! My kids gobbled this up like there was no tomorrow. My 18-yr-old son actually had 3 helpings. I used the crock-pot and cooked on low for like 6 hours or a tad more. We served over egg noodles and stored the extras in the fridge which were great two days later. Enjoy!
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3 users found this review helpful

Sweet Restaurant Slaw

Reviewed: Jun. 12, 2008
Amazing recipe. Is great, but even better the next day. Bowl starts out almost overflowing, but after it sits for a couple of hours it is a much smaller volume than you started with. This is the best cole slaw recipe I've tried and my company agrees
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3 users found this review helpful
Photo by Prissz

Baked Ziti III

Reviewed: Nov. 30, 2012
I agree with the other reviewer that said to mix the sour cream with the pasta to keep it from drying out. I thought it needed some salt, but the kids and husband disagreed with me, so there you go… LOL. I was also too lazy to cut and sauté the onion so I used an envelope of Lipton onion soup mix. I have made it exactly as written before and it's a FIVE star recipe. I've also added cottage cheese before when I had extra that was getting kind of… old. I've also made it with elbow macaroni before. It's a very versatile dish. :-)
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2 users found this review helpful
Photo by Prissz

Raspberry and Almond Shortbread Thumbprints

Reviewed: Sep. 4, 2012
My favorite cookie recipe EVER. Everyone I've ever made these for agrees that although the raspberry ones are good the apricot ones are PHENOMENOL… the bomb. I use a jar of Smucker's sugar-free apricot preserve. I find it easier to use my index finger instead of my thumb as the thumb leaves one side lower instead of an even indentation. Do yourself a favor, make a double batch.
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2 users found this review helpful
Photo by Prissz

Little Lamb Meatballs in a Spicy Eggplant Tomato Sauce

Reviewed: Aug. 12, 2012
Wow, Chef John, you are my new HERO. Dinner tonight was probably one of my best and I am a woman that LOVES to cook. I didn't make it too spicy, but everything else I did as written. I paired it with your perfect mashed potato recipe, wonderful by the way, and some grilled sweet peppers tossed with olive oil and butter pecan infused balsamic vinegar. All three of my kids have had seconds. I quadrupled the recipe making 1/2 of it now and freezing the meat mixture for another time. WOW, can't wait to try more of your recipes. You're AWESOME :-)
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2 users found this review helpful

Wonderful Short Ribs

Reviewed: Aug. 10, 2012
I used boneless short ribs and they were AWESOME. Super-tender and very flavorful. I couldn't find my thyme so used tarragon and a bit of sage instead. I only used 1/2 tsp of pepper flakes and it was a bit much for me. Yes, I know I'm a lightweight… LOL. My husband could have had it hotter so go figure. This is much better the next day, and yes, skimming the fat is easier that way. Like other reviewers I browned the meat first and then sautéed the onions in the drippings. Great recipe, MEDIVALU, thank you :-)
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Baked Kale Chips

Reviewed: Apr. 2, 2012
I prefer to use Lacinato kale, otherwise known as Dinosaur kale, due to it's texture. I do NOT like using the precut kale with the stems. I wash and then run a knife down one side of the stem and then the other side and remove it. I leave the stem at the top where it is very fine. Tear into pieces and then toss in my salad spinner to remove all water. Then I put into a large bowl and add about 1 TBL of olive oil and "massage" the leaves with my hands. It insures that they are covered and works better than just drizzled, in my opinion. I use a 13x18 baking sheet lined with parchment paper and try to lay them out as single layer as I can and follow the baking instructions. Don't take them out too soon or they won't be crispy. I don't add any salt at all. Kale is very high in sodium as it is and we're not used to using much salt in my house anyway. If you do add some though be careful because it is naturally salty anyway. Enjoy and thanks for a great recipe :-)
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2 users found this review helpful

Oven-Roasted Asparagus

Reviewed: Mar. 19, 2011
Lovely recipe. When roasting vegetables the browner the better. Until you get some brownish color you don't know what you are missing!! Because of this I use 450 degree oven. This is great with green beans as well. Thanks for the wonderful recipe.
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Burgundy Pork Tenderloin

Reviewed: May 19, 2009
I had such high hopes for this recipe based on all of the 5 stars that many reviewers gave it. The wine was way too overpowering and the sauce was too salty. I would probably have given it 2 stars, but my 3 kids ages 12.,16 and 17 hated it and they wouldn't eat it. They LOVE pork tenderloin usually. I would HIGHLY recommend the EASY AND ELEGANT PORK TENDERLOIN listed on this site instead. In addition to that recipe I rub whole grain mustard on the tenderloins and add lots of rosemary to the bread crumb mixture. EVERYONE loves that dish.
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One Dish Chicken Noodles

Reviewed: Aug. 30, 2008
Super fast and easy. My 15 yr old son loves making this. Very versatile recipe and can use any veggies, not just peas.
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2 users found this review helpful

World's Best Lasagna

Reviewed: Jun. 15, 2013
Perfect as written. Really. Seriously. Don't change it. In fact, double it. Okay, now that I said don't change it. I'll tell you that I do double it EXCEPT I don't double the beef or sausage. That's just a personal preference though :-)
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1 user found this review helpful

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