Grandma Lizzy Recipe Reviews (Pg. 1) - Allrecipes.com (10639947)

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Chicken Breast Stuffed with Spinach Blue Cheese and Bacon

Reviewed: Nov. 2, 2008
My favorite variation to this recipe is to mix the bacon with a cup of spinach dip from the deli counter. Roll the chicken breast in rye bread crumbs and saute it in butter before stuffing it. Then bake in oven as described. There is no blue cheese but it is just great!
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3 users found this review helpful

Egg and Cheese Puffs

Reviewed: Nov. 7, 2008
This is a great recipe. I first made it for Christmas morning last year. I am not fond of green chilis so I just grate some onion instead to zip up the flavor. I have done it both with the chilis as well as using ham or other meat. It is always good. I also play with the cheese, everything from cheddar to cut up small chunks of cream cheese instead of cottage cheese. Always comes out great!
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1 user found this review helpful

Honey Roasted Red Potatoes

Reviewed: Oct. 1, 2010
Honey mustard dressing and butter will work with this too. Add a little green onion or chives if you want to dress it up! Good recipe
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1 user found this review helpful

Grandma's Iron Skillet Apple Pie

Reviewed: Apr. 2, 2010
This is such an outstanding recipe, thanks so much to the cook who shared it. Over the past 45 years I have probably made hundreds of apple pies but this one is just a treat! I made it as written. The process and the iron Skillet is the key to the finished product being so good. I like cooking with Iron cookware so I was delighted to find this recipe. You may want to adjust the amount of white sugar you put on the apples between the layers. I cut it in half because I just know how we like things. It is super sweet no matter how much you put between the layers because of the butter and brown sugar on the bottom. Just adjust to your own families taste but do make it. It is a wonderful pie.
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98 users found this review helpful

Pierogies

Reviewed: Feb. 6, 2010
Great dough recipe. It handles well and allows you to make the shell thin without fear of it leaking. My grandma's were neat little pouches with potatoe filling. Thanks for this recipe. I am finally able to replicate the pierogies I grew up loving.
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3 users found this review helpful

Paska Bread

Reviewed: Apr. 2, 2010
This is very good Paska. It is not however, for someone who does not like getting their hands dirty. It is best made in a large crock, using a wooden spoon and hands for mixing. It makes a lot of dough but it handles well and the finished product is worth the time. This is the first year I have used a different recipe for my easter bread. I have used my polish grandmothers recipe for 40 years. This one is just as good and it makes more bread than hers does. I made it as written, just dropped the lemon zest because lemons were not something found in most polish households in 1914 when my she came here. Otherwise it is pretty much her recipe only on a grander scale. I made 3 medium size loaves of bread, a tray of rolls for dinner, and three pie plates of cinnamon rolls out of the dough. I have three married children all of whom stopped by this evening to gather their goodies!
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5 users found this review helpful

Crispy and Creamy Doughnuts

Reviewed: Dec. 14, 2008
I agree with the lady who wrote that this is an excellent sweet bread dough as well. I like it for cinnamon rolls becasue it is a little lighter and doesn't dry out quickly. The donuts were good but if oil is not the right temp or if you turn your back they will come out too dark. If they are dark at the edge where you can see then they are much too dark on the bottom. I don't have a temp regulated fryer. I use my moms cast iron pan and a thermometer. I would recommend a fryer if possible but they will still be too dark if you cook the time specified. A great dough for many sweet bread uses and good donuts with careful watching. Thanks for sharing.
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Aunt Betty's Blueberry Muffins

Reviewed: Jul. 18, 2011
Very good, nice texture. I made exactly as written.
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Baked Spaghetti

Reviewed: Nov. 7, 2008
I have made baked spaghetti for years but I believe that I like this one the best. It is definately my husbands favorite. I use cottage cheese because the ricota makes it pretty solid and not a lot of taste. I put an egg and part of the cheese into it along with salt and pepper and it is very tasty. I also put a little of the meat sauce between the spaghetti and the cheese layer,not a lot but enough to cook into the spaghetti on the bottom. It will probably be better if you let it sit for 10 or 15 minutes before serving.Great the second day!
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Creamy Au Gratin Potatoes

Reviewed: Oct. 1, 2010
Great recipe. I have been making it for 40+ years. If I am really in a hurry I just cut up some ham and throw it into the sauce. You have a whole meal in a dish. It is whole food..no additives and very tasty. The onion really gives it nice flavor. Pepper is a good addition too. It is pretty much fool proof.
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2 users found this review helpful

Chicken Zucchini Bake

Reviewed: Aug. 28, 2010
This is a great tasting recipe. I made it exactly as written the first time and then made a couple of changes tonight just to suit my own taste. I added 2/3 cup of milk to the egg mixture to make a little more custard. It covers the dish a little better and I used muenster cheese instead of mozzarella for the top. If you have dental work like I do mozzarella is hard to handle. It strings and sticks to the place of choking you. I found a long time ago that muenster cheese has pretty much the same taste without the sticking qualities. Neither the milk nor the change in cheese detracted from the taste. A very good recipe and good with salsa served along side. Thanks for sharing.
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8 users found this review helpful

Cabbage and Pasta

Reviewed: Oct. 19, 2008
Great basic recipe. I have made this for years (Polish you know!!) After 40 years I think I have thought of most every variation. They are all good with this dish. I usually make mine in a skillet then add noodles at the end with a half cup of sour cream. It is just a nice touch, tastes great!
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19 users found this review helpful

Cabbage Kielbasa Supper

Reviewed: Mar. 12, 2010
Good recipe, if you want to use potatoes(which I do) use red potatoes. They hold their shape and don't turn into mush (not that that is a bad thing). I use a little white wine too. This is similar to our family recipe for a New Years day stew that I have made for 40 years. We are polish but that is close to Germany. I serve with sour cream on the side.. just yummy! Thanks for sharing.
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2 users found this review helpful

Cream Cheese Finger Cookies

Reviewed: Jan. 28, 2011
for those who can't eat nuts, crush 3/4 to 1 cup of grape nuts flakes and substitute for the nuts. gives a nice flavor without the pain in the tummy.
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1 user found this review helpful

Grandma's Applesauce Meatballs

Reviewed: Jul. 12, 2010
These were very good. A nice change from meat loaf and other ground beef dishes. I am always looking for new things, after 40 years of cooking you kind of run out of ideas. I made these as the recipe was written. Served with salad and buttered noodles. Thanks for the recipe, from one grandmother to another :-)
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4 users found this review helpful

Russian Potato Salad from Costa Rica

Reviewed: Jun. 11, 2010
I have been making this for years but didn't know it was Russian. I personally like it. I do use pickled beets and or pickled eggs because I like the zing from the vinegar, it gives it more taste. If you like beets you will like it. Thanks for sharing.
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18 users found this review helpful

Lasagna Bolognese

Reviewed: May 28, 2010
I used this recipe tonight. My husband and I like unusual sauces and this one was unique and actually very good. It's all a matter of personal taste. I made only half a recipe and froze the left overs. It is big if you do it all and I believe is meant for large dinner parties. As for the calories if you don't want calories what are you doing looking at Lasagna recipes? I liked the addition of all the vegetables. I did cut the sage because I wanted to sleep tonight and didn't want heartburn! The sausage gives it plenty of flavor. A good recipe if you want something different. Thanks for sharing.
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13 users found this review helpful

Kielbasa Hash With Carrots and Caraway

Reviewed: Feb. 6, 2010
This recipe has great potential. Just dump the carrots and caraway and use a diced green or red pepper in their place. Top it with an egg and some salsa and you have a tasty dish.
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3 users found this review helpful

Upside-Down Peach Muffins

Reviewed: Aug. 10, 2010
This is a good muffin recipe and of course can be used with other fruit as well. I like good base recipes that I can use with many other fruits etc. This one qualifies! I made them with fresh peaches today with my granddaughter. She put the peaches in the bottom. If you just remember to spray the cooking spray into the tins the muffins will have a better chance of getting out in one piece. If they don't and a few of them stick, no one died and they still taste great. You just take a spoon and spread the butter and peaches left onto the muffin. Perhaps the number of stars should be based on taste because everyone's technique is different. Thanks for the recipe.
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Slow Cooker Cranberry Pork

Reviewed: Dec. 6, 2009
This was a nice addition to my pork recipes. I do a lot of pork and this recipe was very good. It had a great taste, not overpowering but tasty. Very simple and can be used with conventional oven as well as slow cooker. I used the regular oven at 300 for about 4 hours. the ingredients sound odd but taste great together. A Keeper! I wrote this review several months ago..since then I have made it many times. I just wanted to add that you can use Russian dressing, or sweet and sour most anything and the taste is good. Catalina is also good.
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