BiscuitGirl Recipe Reviews (Pg. 1) - Allrecipes.com (10595598)

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Sugar Coated Pecans

Reviewed: Feb. 11, 2010
These are addicting!
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Creamy Chicken and Wild Rice Soup

Reviewed: Mar. 30, 2009
This is so yummy!!!! I took reviewers suggestions and sauteed onion, and garlic in a little butter, then added thinly sliced carrots to soften, and celery seed (I do not like chunks of celery in things). Everything went smoothly, the only thing is I used Zataran's Wild rice package, and the seasonings were not seperate, so I had to just dump it all in the chicken broth mixture. I followed the recipe directions, but my rice had a hard time softening. Next time I will boil my rice for a few minutes and then cover and remove from heat. Either way, SO delicious!!!!!!
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Sarge's EZ Pulled Pork BBQ

Reviewed: Mar. 18, 2009
I wish I could rate this even higher, by far the most delicious pulled pork I have ever had! And to think I made it....life is good!!
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Red Pepper Soup

Reviewed: Mar. 5, 2009
This is delicious with the proper adjustments. First I roasted the red peppers which is so easily done by cutting the tops off the peppers, getting rid of the seeds, and cutting them vertically in half. Then place them skin side up on a baking sheet lined with foil. Place your oven rack closest to the heat you can, and broil at 450, for about 15-20 mins, until the skins are black and welting. Then take them out and place them in a gallon ziploc bag, seal, and cover them with a kitchen towel. This allows them to "sweat" for about 5-10 mins. The skins will come right off then. I sauted the onions and garlic in the pan for the amount of time listed in butter. Then placed my roasted red peppers, onion/garlic mix in the blender until pureed. Put it back in the pot, and then added the chicken stock. I was contemplating about the straining part. I went to strain it, and decided immediately to not continue! To be honest the broth alone looks gross, it would just be orange colored chicken broth, and it leaves all the pulp (which is full nutrients, and healthiest part) behind. I dumped it all back together put it back on the burner, and added black pepper, and Cayenne. Please note that cayenne is a spice that the more time it heats up (tempature wise) the more th flavor comes out. So please allow it to simmer for a few minutes before truly taste testing. I also added a dash of chili powder to give it extra oomph! Dished it up, put a spoonful of sour cream in a baggie,
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15 users found this review helpful

Jagerschnitzel

Reviewed: Mar. 3, 2009
Made this recipe last night, was soo good! Followed it exactly, (and I rarely do that), turned out great. I left my sauce a little bit runny, but that was my personal preference. Had no trouble getting it to thicken up afterwards. Definitely will be making this again. I served with homefries.
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Italian Casserole

Reviewed: Feb. 10, 2009
I scaled this recipe down to 8 servings to fit one 9 x 13 pan. I tweaked a few things. First, with the beef/sausage/onion & pepper mix, after it was done cooking, I did NOT drain it. I left it's juices in the pot, and then eliminated the 1/4 cup of water. I just think that although it may be higher fat, it would give better flavor. I added a little more garlic powder. I also used an Italian Olive Salad mix (the stuff you would use to make Muffuletta's, a New Orleans Sandwich that originated in an Italian deli). I eyeballed how much I put in to my personal taste. I also sprinked in some sugar as I like my tomato sauce on the sweeter side, and also because the Olive Salad mix I used is a bit tangy. I topped with Mozzarella, and Cheddar cheeses. Baked for 25 minutes as directed. Let it sit for 5 minutes. It was really delicious. I will definatley be making this again!
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16 users found this review helpful

Fried Rice with Chicken

Reviewed: Jan. 29, 2009
This is delicious fried rice!! It tasted so authentic to my surprise, I would have never guessed using bacon grease would make it that way. I added a few things. First I had a frozen bag of peas and carrots mixture, so I added that to the minute rice I cooked and let the vegetables just steam in the pan with the rice. I flatted my chicken out as much as I could and then sliced it. After my chicken was browed up I added chopped onions to saute with it. Next time I personally would leave out the actual bacon, but my husband liked it so I'll just break it up finer. Overall, very good, such a cheap, fast easy meal. But if you want it to look/taste more authentic, I suggest adding the peas/carrots and the onions!!
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25 users found this review helpful

Chicken Pot Pie IX

Reviewed: Jan. 27, 2009
This is the most delicious homemade pot pie I think you'll ever taste! First time I made, I did chicken, and my family raved on it. Second time I did a beef version. I used stew meat (I cooked it for about an hour and 1/2 to make sure it was nice and tender) and of course used beef stock. I also always add potatoes in mine too. About 2-3 cubed. So yummy!
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1 user found this review helpful

Oatmeal Carmelitas

Reviewed: Nov. 8, 2008
I made these two days ago(as I MADE my husband save some of them to test the theory of them being better the 2nd day), they are! I did not have 9in pan, so I used my 8x8. I ended up baking the bottom crust probably 15 mins instead of 10, but that's b/c it was thicker. I ran out of butter, so I had to use just a small dash of oil to make it up. With such a small amount, it made no difference. I did the 3/4c chocolate chips. And 1c the caramel topping. Others said that they couldn't really taste the caramel, and besides 3/4c took the jar almost completely away anyhow. Baked for about 30 mins. My husband cut into them about an hour later, and they were a pretty gooey mess, but had GREAT flavor. They sat overnight, and man, are these bars rich and delicious. But note that if you don't like rich things..you won't like this! I would cut back on the chocolate chips for my personal taste, keep the caramel where it's at!
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3 users found this review helpful

Delicious and Easy Mock Risotto

Reviewed: Nov. 4, 2008
Agreed that it's not a risotto, but is still a nice side dish. Very easy to play with and adapt to personal taste. I doubled the garlic, used 3/4 chicken stock, and added 1/2 cup of half n half during the simmering process. Added chopped fresh spinach towards the end. I took advice and topped with parmesan cheese. Now either I put too much parm on top, but I found it to be too rich. So if you use any sort of cream/milk, careful on the cheese. Will make again!!
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Chicken Breasts with Lime Sauce

Reviewed: Nov. 4, 2008
I thought this was very flavorful. But I agree that frying it, and then pouring a butter sauce on it, is by far too much grease. I even halfed the butter, and used chicken stock for the rest. I think next time I will brown the chicken in the pan for a few, but finish baking it. Then top with sauce. My husband thought it was very good. If you do fry, I suggest serving this a light side, such as a baked potato, or a salad. I ended up doing a creamy orzo dish, and thought it was too much. Try this chicken though, can be well adapted to your taste, and is a great addition to the recipe box!
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8 users found this review helpful

Clark's Quiche

Reviewed: Nov. 4, 2008
Clark- this was EXCELLENT!! I wish I could rate it higher than 5 stars! The flavor's are so delicious, the dish really could be used at any mealtime,(or a snack)! The only thing I did different was I used a homemade pie crust. I know it's more time consuming, but I have my great-grandmother's recipe, and if any dish calls for pie crust I do not think I could deviate from the homemade! I learned through the other reviews that this is intended for deep dish, I had the perfect pie dish, and no problems with overflowing! I did not cut back on any eggs or cheeses. I did end up using a little more spinach. I only made 1 pie though due to the fact it's just the 2 of us...and I had to stop my husband from devouring all of it in one sitting! He didn't have enough good things to say about this! One of the best recipes I have tried on this site!!! Amazing job :) This is a quick update: I forgot to mention that I did bae my pie crust for 10 mins. prior to filling. This is a MUST step in my opinion. Also, I would agree with many other reviewers by reducing or completely leaving out the added salt. Either by just adding it the one time to the spinach mix or, whichever. But with the bacon, ham, and cheese it came out a little on the salty side. And I usually have a high tolerance to very salty things. Even with that though, the quiche was off the charts!!!
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Brown Rice and Black Bean Casserole

Reviewed: Nov. 2, 2008
This was a wonderful recipe! I have to be honest that I was leary about it, even while I was prepping, but wow! So yummy! I stuck to te recipe pretty closely except I changed the serving size to 4 (since it's just my husband and I), I doubled the rice amount, and the veg. broth too of course. I added more shredded carrot based on another reviewer's recommendation. And also took the advice of several by using Mexican Cheese blend instead of swiss. I greased a very deep dish 9 in pie pan and baked how the recipe said. It was awesome, definitely going in my recipe box. Best part is, I finally found a way to get my husband to eat more vegatables!! Thank's so much for sharing this recipe!!
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Banana Crumb Muffins

Reviewed: Nov. 1, 2008
Just made these this morning, they we're delicious! I loved the crumbling on the top. For me the batter made 12 muffins, not 10, and even with that they still puffed up to a nice size! The hubby liked them! I will definitely make them again.
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1 user found this review helpful

Strawberry Dream Cake II

Reviewed: Oct. 30, 2008
I made this recipe over the summer and forgot to review it. I made it for a church pot luck and it went over great! Was completely gone at the end. It's a very refreshing cake. It's not my number 1 favorite, but I would definitely make again. I had a little trouble with the icing turning out on te runny side, but I'm sure that was my fault for either using too many mashed strawberries or not letting it chill long enough. Very yummy cake!
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Roasted Rack of Lamb

Reviewed: Sep. 1, 2008
I have never tried making lamb before. Although, my uncle is Greek, so I knew how it was "suppose" to taste! This recipe was great, and it turned out perfectly. Really helps to have a meat thermometer though! Very tasty!!
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Spanakopita (Greek Spinach Pie)

Reviewed: Aug. 29, 2008
This was delicious! I used 3 bunches of spinach, used 8 layers of the dough on bottom and top. I took the other reviewers advice and added dill & nutmeg. I probably added a little more seasonings also, and it came out VERY FLAVORFUL! I had no problem with it being too moist. I rang the spinach out really well. And actually started out with only 2 bunches, decided I needed the third and just chopped that up and put it in dry. It cooked just fine, I'm not sure you would even need to wilt in pan before the oven? Anyhow, give this recipe a try, it's worth the time!
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4 users found this review helpful

My Crab Cakes

Reviewed: Jun. 24, 2008
I think these crab cakes are wonderful!! I did change it a bit, and used only half or so of the amount of crackers suggested. I tried both versions of reviewers with/without bread crumbs. For my personal taste I found I like the bread crumb coating better. I also added less cayenne, because I did think it over powered the crab flavor. They fried up beautifully and reminded me of these crab cakes I had down in NC at the Annual Seafood Festival. Give this recipe a try!!
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1 user found this review helpful

 
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