American Beauty Recipe Reviews (Pg. 5) - Allrecipes.com (107016)

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Simple BBQ Ribs

Reviewed: Aug. 9, 2003
I give this recipe 3 stars for two reasons: one, I modified the original recipe, so it's not entirely fair to judge; and two, this recipe is more about the preparation rather than the flavor, i.e., it's not a BBQ sauce recipe. That said, I just prepared these, using not country style, but baby back ribs; and I charcoal grilled them outside, rather than baking them in the oven. I used Sweet Baby Ray's Honey BBQ sauce, which was excellent. I parboiled these for two hours, then put them on the prepared grill for 40 minutes. The meat didn't fall off the bone as it did for some reviewers (maybe because mine weren't country style?), but these ribs were good just the same. I will do this again, and definitely try the method the originator suggests (plus, use country style ribs). I'm sure it will be just as good. But really, I'd have preferred an orginal sauce recipe; I'm still looking for the one my mother made with chili sauce before popping the ribs in the oven for 90 minutes. Those were spectacular.
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1 user found this review helpful

Turkey Burgers

Reviewed: May 27, 2003
We liked these a lot. Just the "kick" for plain turkey. I had read others' reviews first, so I omitted the salt. First I mixed the water, onion soup mix and pepper, then mixed the ground Jennie O turkey in it, and let it sit for about 10 minutes. Lacking the motivation/energy to put the burgers (l lb. made 5 4-oz. patties) on the Weber, I made them on my George Foreman grill: 8 minutes at 300 degrees (my GF lets me set the temperature separately for each half of the grill). They were done to perfection. We'll have this again and again.
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68 users found this review helpful

Bake Sale Lemon Bars

Reviewed: Mar. 21, 2003
I made this exactly as GOURMETMOMMY said, and it was good. One cup of lemons came out to be nine whole fresh medium-sized lemons (FYI). The filling was tart, not sweet. But the crust...I can't pin down what I don't like. I think it's "too much butter." If I make this again, I'd perhaps decrease the butter, or maybe use part butter, part margarine; or maybe add more confectioner's sugar or regular sugar. If you like lemon bars, I'd say, "Make these," and use GOURMETMOMMY's changes.
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4 users found this review helpful

Oatmeal Chocolate Chip Cookies III

Reviewed: Jan. 11, 2003
Pretty good. I decreased the butter to 3/4 cup because I didn't want them to be too soft. I didn't use raisins (too many flavors; wanted just chocolate and oatmeal). Maybe next time I will use dried cranberries in place of the raisins. Decreased white sugar by 1TBSP. And the 1-1/2 cups of chocolate chips were just a little shy of a 12-oz. bag. Anyway, even with my alterations, it turned out well. I think you could use old-fashioned oats, though I did have the quick-cooking on hand. Before putting these on the cookie sheet, I packed the dough into balls so the cookies would be solid. With my alterations, the cookies spread just a little. My husband likes these a lot so I'll probably make these again.
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2 users found this review helpful

Alyson's Broccoli Salad

Reviewed: Jan. 5, 2003
We love this; it's now something I "have" to make whenever broccoli is on sale in the winter, and of course, I make it all summer long. We love it. Wouldn't change a thing!
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3 users found this review helpful

Chocolate Lovers' Favorite Cake

Reviewed: Aug. 25, 2002
This is heaven! Thanks to other reviewers' comments, I made one major change. This is a lot of batter, and it would have overflowed my pan and been a disaster. So: I filled the Bundt pan to within 1.5" of the top and put the remaining in an 8 x 8 pan. I kept the baking time the same. They both turned out beautifully, and everyone raved! Also, I used 1/2 tsp. almond extract, 1/2 tsp. vanilla extract, which was great; and I used 12 oz. of mini chocolate chips (the regular-size chips would be too overpowering, too chunky). This is the best chocolate cake I've ever, ever had. One small slice is very rich (and addictive). I will definitely be making this a lot. It's really easy, too. Just be sure to really grease (butter) the Bundt pan. I did (I even had a Teflon Bundt pan, and stuff still sticks) and the cake slipped out wonderfully. Presentation is gorgeous: I swirled chocolate sauce on the plate, dusted it with confectioners' sugar, which I had also used to dust the top of the cake; and served with a small side of best-quality vanilla ice cream.
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525 users found this review helpful

Beer Dip I

Reviewed: Jul. 30, 2002
On star: I didn't like the lumpiness of the shredded cheddar cheese (maybe the fine shredded would have been better); taste was very ok. I took this to a party, and word got around that it "isn't that good." I threw it all out, and won't make again. Even my husband, who eats anything not nailed down, didn't like it, and that says a lot. I made it exactly like the recipe, with no changes. I did like the kick from the beer, but there are much better dips out there.
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13 users found this review helpful

Easy Teriyaki Chops

Reviewed: Jul. 28, 2002
Wow! These are fantastic! Thanks for the recipe. I used fresh chopped garlic; and I found out too late I had only 1/4 cup of soy sauce. We raved throughout the meal about how excellent this is. I grilled two boneless Hormel tenderloin chops, and they were excellent. I also reserved the marinade and after boiling it (so you wouldn't hear about us on the evening news), I poured it over the grilled chops that I had set on a bed of otherwise nearly tasteless bean sprouts. Rice would have worked, too. The marinade ran over into our grilled zucchini, which was fine with us. Yummm!
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19 users found this review helpful

Sophie's Zucchini Bread

Reviewed: Jul. 14, 2002
This is fantastic. Not only is it really, really good, but the house smells wonderful! I used a scant cup of oil (about 1TBSP less) than called for, added 1/4 tsp allspice, and used 1-1/2 c. of sugar. I baked it for 53 mins. in a bundt pan. It's very moist. I'm glad I didn't bake it any longer, or it'd have dried out. Next time, I'll check it after 50 minutes. Even the prebaked batter was yummy (hey, I was checking the sweetness level!)
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81 users found this review helpful

Crab Salad III

Reviewed: Jul. 13, 2002
I wasn't crazy about this; it was very ok. To be fair, I should say that I omitted olives (we hate them), and I substitued Nasoya for the Miracle Whip. That could have been why this was so horribly bland -- it had no kick. We couldn't figure out what to add to help this poor recipe. If I try it again, I'll halve it, and use Miracle Whip (the good ol' full-fat kind, not Fat Free or Light). I'm glad I made this, though.
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7 users found this review helpful

Brownie Biscotti

Reviewed: Apr. 28, 2002
Tastes great (even before you put it in the oven!)...but too crumbly. I ended up with too few whole slices. There was enough chocolate powder that the mini chocolate chips didn't add anything; had I known, I'd have eliminated them to save some fat/calories. I won't try this recipe again; I've made other similar biscotti that stayed intact and tasted great. I did substitute 1/2 of the sugar with Splenda, and substituted all walnuts with 1/3 c. cranberries. With these substitutions I figured 60.75 Weight Watcher points for the entire recipe, if you care. Weigh the finshed product to get points per ounce, or whatever.
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4 users found this review helpful

Chicken Papadoris

Reviewed: Mar. 24, 2002
This was very ok; I was disappointed, after having read the great reviews. Too many flavors were going on here, so that it ended up tasting like a lot of nothing. The coconut flavor was lost; the toasted pine nuts weren't distinct, either. I won't do this again. My husband thought it was "good", then got up from the table and got the Triple Sec! He said the dish needed "something", so he added a splash of Triple Sec. It helped! Since this is such a combination of flavors that ended up causing a bland dish, if I were to make this again I'd replace the toasted pine nuts with toasted coconut that I'd add toward the end; I'd lose the onions, too.
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3 users found this review helpful

Champagne Shrimp and Pasta

Reviewed: Feb. 15, 2002
Wonderful! I made it for Valentine's Day dinner, and we loved it. The sauce is really good. I used a little more shrimp than called for, but otherwise didn't change the recipe. We'll have this again; it's a keeper. Tasted like something we'd have ordered at a nice restaurant!
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1 user found this review helpful

Awesome Honey Pecan Pork Chops

Reviewed: Jan. 29, 2002
These were overall a disappointment (I know: I'm way in the minority here!). After reading all the (mostly great) reviews, I'd expected something fabulous. I made the recipe exactly as stated, altering nothing. It was just ok; the sauce didn't seem to compliment the pork all that well; I guess it was the sweetness (my husband said it was like the top of a Cinnabon). I won't make this again, but am glad I tried it. I might make the sauce some other time and put it over ice cream.
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3 users found this review helpful

Portobello Mushroom Burgers

Reviewed: Jan. 9, 2002
We could eat this every day! Even my husband, an avowed meatatarian, loves this.
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4 users found this review helpful

Caribbean Pork Roast

Reviewed: Jan. 9, 2002
My husband loved this. I'm not a pork eater, and didn't try it...but going on what he said, I could make this again. I didn't think it looked appetizing, what with the green marinade, and it didn't smell tantalizing to me; I wasn't even tempted to try a taste.
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2 users found this review helpful

Rempel Family Meatloaf

Reviewed: Dec. 27, 2001
Great! Now I finally have a meatloaf recipe the whole family loves. I served this as part of my "comfort food" menu right after a family funeral, and everyone raved about this. My husband wants me to make it every week!
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1 user found this review helpful

Garlic Red Potatoes

Reviewed: Dec. 27, 2001
These are great; everyone loved them. I had biggern-than-baby red potatoes, and was leery of baking them first, so I put them in boiling water for 10 minutes, drained them, vacuum packed them and refrigerated them overnight, then baked. Because they were done ahead of my ham, I kept them in the oven longer, and they were very forgiving of the extra time/heat. This recipe is a keeper.
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2 users found this review helpful

Baked Pesto Chicken

Reviewed: Dec. 27, 2001
I'm in the minority this time! I made this for Christmas (and even marinated the chicken in the pesto first), and it was a big loser. The green and red color would, I thought, appeal, but we're apparently not big on pesto on chicken (and I adore pesto). I won't make this again.
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0 users found this review helpful

Beef Stroganoff III

Reviewed: Dec. 20, 2001
Excellent. The sauce is amazing. Definitely use a good cut of beef; I used bottom round roast, and the meat itself had poor texture when cooked. I'll make this often...my husband adored it and kept thanking me (don't tell him I used the wrong cut of meat!). You've got to try this.
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1 user found this review helpful

Displaying results 81-100 (of 111) reviews
 
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