American Beauty Recipe Reviews (Pg. 1) - Allrecipes.com (107016)

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Cream Puffs

Reviewed: Feb. 19, 2001
The end result was wonderful, but I had to work to get there. I halved the recipe, resulting in 9 golf-ball sized pastries. Until too late, I didn't realize I needed not one box of pudding, but three. I used my one box (1/3 of 3), and 1/3 of the 1/2 c. cream. The result was pasty and salty. Yuck. I had to add 6 oz of Cool Whip to get it to the right consistency & eliminate the saltiness. Next time, I might add flavoring to Cool Whip and use only that. I drizzled chocolate over the tops, and served with fanned strawberries on a powdered sugar-dusted dessert plate complete with a doily. The presentation was fantastic. My guests loved it, and wanted larger servings. Next time, I'll do the full pastry recipe. The pastry was scrumptious and flaky.
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The Way to a Man's Heart

Reviewed: Feb. 19, 2001
I hate seafood, but this was great. I'd bought 8-oz. ramekins for this; but you don't need them. My guests liked this, too. The worst part was chopping the mushroom, onion, and red pepper; but it was worth it. Mmmm.
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3 users found this review helpful

Absolutely The Best Shrimp Scampi

Reviewed: Mar. 10, 2001
Mmmm...this is wonderful! Next time, though, I'll try omitting the flour dredging and put those spices directly into the olive oil (w/o the flour) That seemed like an extra step and time. I'll also try less olive oil, and try more of a stir fry. My store had no shallots, so I minced 1/8 cup sweet onion, which was fine. I remake only the recipes we love, and this is one of them. Fabulous! Thanks, K. Mitschke!
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10 users found this review helpful

Fabulous Cilantro Pesto

Reviewed: Mar. 11, 2001
This was fabulous! I wouldn't change a thing--except I did use only 2 cloves of garlic, which was plenty. We look forward to enjoying this recipe many more times in the future.
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3 users found this review helpful

Caribbean Coconut Chicken

Reviewed: Mar. 11, 2001
This tastes wonderful! The only thing that surprised me is that I expected the sauce to be thick. For me, it was runny. I garnished the chicken with a few spinkles of shredded coconut. We'll definitely have this again!
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4 users found this review helpful

Avocado Shrimp Bisque

Reviewed: Mar. 11, 2001
We liked this a lot. Even my guests who don't like avacado liked this, and were surprised to learn it is "avacado soup."
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0 users found this review helpful

Key Lime Pie V

Reviewed: Mar. 25, 2001
I made this with bottled lime juice to save time. Absolutely don't do that if you make this recipe; it wasn't good. It might be better w/real key limes. However, the pie filling was runny (I did use the two egg yolks). I won't make this again, even with real key limes. The best part of the pie was the mountain of Cool Whip we had to put on it to make it palatable. I recommend trying recipes for the real key lime pie. This was a waste; I'm glad I didn't make it for company.
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12 users found this review helpful

Hot Spiced Cider

Reviewed: Sep. 30, 2001
Yum! I used less brown sugar (about 1 TBSP less) and nearly 12 cups of apple cider because we don't like things too sweet, and it was great. We had a little left over, so the next day I warmed up 8 oz. and poured it over a green tea bag. I never enjoyed green tea so much!
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60 users found this review helpful

Slow Cooker Chicken Stroganoff

Reviewed: Oct. 4, 2001
Very salty. After reading VVGROVER's comments, I altered the recipe because we don't like the taste of much salt. I used 1/3 of an 8-oz brick of cream cheese (to cut the fat content), and an entire .65 oz. packet of Good Seasons Zesty Italian dressing mix. While this was an easy recipe and made the house smell wonderful, I won't make it again. Way too salty, even after adding soy milk and wide yolkless noodles to the pot at the end. Husband said it's bland, and even if I'd added peas or some other veggies to it (I added just sliced fresh mushrooms toward the end), the sauce would still be too bland. And did I mention salty?!
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Slow Cooker Cranberry Pork

Reviewed: Oct. 14, 2001
This was wonderful! I don't even like French dressing or pork, and I give this 5 stars--as did my husband. FYI, I cooked a 1.84 lb. bone-in pork roast for 4 hrs., 45 mins. on "low" and it was perfectly cooked and moist. We'll make this many more times. I didn't do the garlic/salt/pepper rub that another reviewer did, and maybe next time I'll omit the onions (though they were subtle). Yum!
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1 user found this review helpful

Slow Cooker Chicken with Mushroom Wine Sauce

Reviewed: Oct. 16, 2001
This sounds wonderful...but it doesn't say how much chicken! And if I add frozen chicken and need to add 60-90 mins. because it's frozen, how much frozen chicken? Help! I'm guessing 4 breasts to serve 4 persons, but it would help to be explicit in the recipe. Thanks.
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5 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

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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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

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

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

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

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

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

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

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