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Blackberry BBQ Sauce

Reviewed: Dec. 25, 2003
I thought this was ok, but to be fair: I'm not into bbq sauces. But my husband is another story. He totally loved this and (this is major): he wants only this bbq sauce for pork/chicken/ham/duck/turkey, and I had to stop him from eating this out of the bowl! Bye-bye Open Pit, Famous Dave's, and everything else that comes bottled in the stores. I used preserves like the recipe calls for; be sure not to use "jam" or "jelly".
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11 users found this review helpful

Surprise Banana Cake

Reviewed: Mar. 13, 2007
Awesome! Possibly b/c I used cake flour instead of regular flour, which I always do for cakes. My 4 bananas were very large. I omitted walnuts, as we don't like them in cakes. Quick breads, sure, but not cake. Lacking a 9 x 13 pan, I used a silicone 9" square, and it produced a 2" high, fluffy (the cake flour!) cake. I'll make this often, with my changes. Oh, and did I mention? I highly recommend using cake flour!
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45 users found this review helpful

Authentic German Potato Salad

Reviewed: Oct. 8, 2006
Wow! This is great. I cut the sugar 1/3, as someone had mentioned it was sweet; it's easier to add more. I doubled the sauce (as someone else had suggested) by halving the potatoes. That means, 1.5 lbs. red potatoes w/the rest of the ingredients. I forgot to peel the potatoes. Mistake! The peels come off when everything mixes together, so don't make my mistake. My husband loved this, too, but prefers next time I slice, not dice, the potatoes. I hate German food, and I don't know what possessed me to taste this, but once I did I wanted to eat the whole batch at once. It's heavenly, and I'll be making it again and again. Thakns so much!!!
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6 users found this review helpful

London Broil I

Reviewed: Nov. 10, 2005
Wow! This was great! I had only 1/4 c. of (low sodium) soy left, so I added 1/4 cup of Worcestshire like others suggested. Amazing! (I'll make it like this from now on.) As we love garlic, I added a fourth clove. I suggest using fresh garlic, rather than the jarred kind. For presentation, I added sauteed button (white) mushrooms. This tasted like a meal you'd expect at a nice restaurant. This is a keeper, and goes in my "make often" file.
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0 users found this review helpful

Salmon Rosemary Burgers

Reviewed: Oct. 8, 2005
My husband loved this! This is his rating. He said it is a "10" on a 10-point scale. He loved the blending of salmon with fresh rosemary (don't used dried), Dijon, and horseradish in addition to the other ingredients. This, despite my making this from canned salmon, and scaling the recipe to three servings. And, I made them on my stovetop (lightly fried). I'll make these again, using canned salmon, but would add more bread crumbs to make them hold together instead of falling apart as they did. One patty was ok; the rest were crumbs (that my husband is happy to eat as leftovers). If you like salmon, you'll love this recipe. I imagine it's best if made with fresh (not canned) salmon.
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59 users found this review helpful

Lemon and Thyme Lamb Chops

Reviewed: Sep. 29, 2005
I made this for my sister; I don't eat lamb. She thought this was fantastic. I added fresh chopped oregano to the fresh chopped thyme, and thought it smelled great. Next time, I'd add a bit of fresh chopped garlic. I have a halogen oven, and in that it took 14 total minutes to cook to perfection. I'd make this again for my sister, and highly recommend it as is, or with garlic. Thanks, Diane, for the recipe.
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11 users found this review helpful

Basil Shrimp

Reviewed: Aug. 7, 2005
This was amazing! It's better than most grilled shrimp I've had at nice restaurants. Thank you, thank you for this! I got lazy and did it on my George Foreman instead of on the Weber. On the GF, I did it for four minutes at 300 degrees (I have the kind where you can set the temp separately for both sides) and it was perfect. I took some of the leftover marinade and hottened it in the microwave, and brushed it on the shrimp just before serving. This recipe is on my short list. Excellent! Yum!
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1 user found this review helpful

Sour Cream Chicken Enchiladas

Reviewed: Mar. 19, 2005
Fantastic! The only thing I'll change next time is mix some of the sauce in with the chicken; the chicken in the tortilla alone was too dry. Other reviewers who rated this lower because they don't like cilantro...well, they should've figured not to use cilantro. This was great. Thanks a lot!
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1 user found this review helpful

Steak Tip Marinade

Reviewed: Jul. 14, 2007
I never would have thought to combine these ingredients for the marinade. Thanks so much. It was wonderful!
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2 users found this review helpful

German Chocolate Thumbprint Cookies

Reviewed: Mar. 4, 2005
I made 2 batches in the same day. Batch #1: made exactly as stated, and put dough in fridge. Cookies spread to 3", and were flat. Batch #2: I significantly cut the amount of filling I added to the cake mix, hoping the cookies wouldn't be so flat and spread so much. No appreciable difference. These taste great -- unique blend of crunchy and chewy. My guests adored them, and asked for the recipe! But beware: they spread a LOT. Even making them in 1" balls yields a 3" cookie. I had a lot of filling left over after Batch #1 and even more with Batch #2 and froze it for I-don't-know-what. The only way I'd improve them would be to somehow make them not as flat. Perhaps adding 50% more coconut and nearly that much more pecans would help bulk them up. Whatever, I highly recommend these. They're addictive: be sure to make more than enough for what you need, because you'll end up eating several while they're still warm from the oven. Mmmmm!
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30 users found this review helpful

Chocolate Cavity Maker Cake

Reviewed: Dec. 29, 2012
Four stars for taste, but the baking time was waaaaay off. My oven is accurate (I've checked), so I was frustrated that this cake took nearly 2 hours to bake. I kept checking it after an hour, at which point I covered it with aluminum foil. I think the cake is supposed to be gooey, but it was downright uncooked until about 95-100 minutes. I'd make it again b/c my brother thought it was the best. chocolate. cake. ever. I'll just allow more time for baking.
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1 user found this review helpful

Easy One Skillet Stroganoff

Reviewed: Oct. 15, 2004
This was wonderful, but only after I made some changes after finding (before serving) that it was bland. I used soy "meat" balls instead of Boca crumbles or real beef; added chopped garlic (around 3 cloves); added about 1TBS of Worcestershire sauce (to help it taste beef-y). I also used whole wheat wide noodles, and fat free sour cream. We'll enjoy this again. Thanks for the recipe!
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1 user found this review helpful

Broiled Tilapia Parmesan

Reviewed: Jan. 12, 2004
This is wonderful! I didn't change a thing. My husband took one bite, and said, "Oh..WOW! What IS this?!" I dislike fish, but he was so effusive, I tried a bite; I then regretted that I hadn't made enough for both of us. This is definitely a keeper--on a very short list. "Heaven on a plate"--like something you'd get in a fine restaurant (if you were lucky!). Thanks!!
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3 users found this review helpful

Toasted Garlic Bread

Reviewed: Dec. 21, 2003
Like all the other reviews said: this is wonderful! I made it as the recipe stated (I doubled the recipe, though, so it would cover the entire loaf), and it was great! I used fresh garlic, which I think is better than the processed kind in a jar. I'll never, ever buy store-bought garlic bread again. This is it! YUM!
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1 user found this review helpful

Absolutely the Best Nacho Dip Ever

Reviewed: Sep. 28, 2003
What can I say that someone hasn't already said? This was great! I had my doubts, because of all the liquid from the salsa + cocktail sauce, but it was fine. The only thing to consider, is if you like olives, you could add a layer of them. I'll be making this again and again. Yum! Thanks for the recipe, Jeff.
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10 users found this review helpful

Hot or Cold Vegetable Frittata

Reviewed: Sep. 15, 2003
This was excellent hot (and later, cold!). I served this to guests, and it flew off the platter! Next time, I won't add oil, and just saute in my nonstick pan (or spritz with Pam). I used chopped mushrooms, and with those and the oil, I ended up with a soggy mess in the saute pan. I had to drain/press out the liquid. If I hadn't, this would have been too soggy to eat. Next time I will add meat and/or veggies to this: sausage, chopped ham, crab, asparagus, broccoli, Swiss cheese, etc., would be some wonderful additions. I used one brick of reg cream cheese, and one of fat free. Next time, I'll try this with Egg Beaters. Also, be sure to butter the 9x13 pan well, to help get these out. I took them out when they were just out of the oven; if I had waited much longer, maybe they would have stuck a little more to the pan.
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26 users 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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67 users found this review helpful

Cranberry Gelatin Salad

Reviewed: Nov. 25, 2004
Wonderful! We'll enjoy this more than just at the holidays. Easy and quick. I put it in a Jello mold sprayed lightly with Pam, and it came out perfectly.
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6 users found this review helpful

Pork Medallions with Dijon Sauce

Reviewed: Oct. 17, 2007
Very tasty, and quick/easy to make. So simple, I can't believe I didn't think of this. I'm so glad I made this; thanks for the recipe!
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10 users found this review helpful

Creamy Banana Bread

Reviewed: Dec. 14, 2007
Wonderful! This is the only b.b. recipe I'll make from now on. Very moist. The cream cheese flavor is very subtle. I used only 2 cups of sugar, instead of 2.5, and that was fine. I see that this doesn't call for salt; I'll add 1 tsp next time. I think salt reacts positively in the chemical process with the baking powder and baking soda. The pecan/brown sugar/cinnamon mixture was a little too much, so next time I'll make less of that. When you do make it, don't make it in a shallow bowl. You need to have something deep so you can break up the packed brown sugar, and really stir up the cinnamon. Thank you for the recipe.
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2 users found this review helpful

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