Clare Recipe Reviews (Pg. 1) - Allrecipes.com (10736003)

Grandma McAndrews' Irish Soda Bread

Reviewed: Mar. 15, 2012

It took 55 minutes to bake and it wasn't as moist as everybody said but it was a heck of a lot more moist than any other soda bread I've ever had. I used dried cranberries because I hate raisins but other than that, I followed the recipe but the dough wasn't all that soft. Next time I'll reduce the flour by about 1/8 cup and see what happens. All together it's pretty good and the house smelled wonderful while it was baking.

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Favorite Old Fashioned Gingerbread

Reviewed: Jan. 18, 2012

I wound up with a 9X9 brick. In actuality this is a spice/molasses cake that is overcooked. In no way is it a gingerbread cake. Sorry.

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Cheddar Beer Soup

Reviewed: Dec. 19, 2011

Due to reviews, I made changes. I increased the flour and butter to 1/2 cup each, used 3 cups half and half, 1 cup heavy cream, and also added 2 tablespoons parmesan cheese and 3 teaspoons chopped pimentos. I also only used a 12oz bottle of Smithwick's beer. I melted the butter in a Dutch oven on medium heat, added the veggies, salt, pepper and pimentos, turned the heat down to low and put the top on. They gently cooked for 10-12 minutes until soft. Then I increased the temp to medium and added the flour and dry mustard and stirred for about 1 minute. Then slowly I added the broth while whisking until bubbly and thick next I added the half and half, heavy cream and last the beer. I brought it to a boil and stirred in all the rest of the ingredients except cheeses. Next I completely removed the pot from the heat and add the parmesan cheese. I then used my immersion blender to cream the soup. Still off heat, by handfuls I very slowly added 3 cups sharp and 3 cups extra sharp cheddar cheese , whisking the entire time. It turned out thick and creamy with a hint of rich beer. We served it the next day in a crock pot for our Christmas party and it was a HUGE success. I put out croutons and bacon bits to sprinkle on top.

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Wisconsin Native's Beer Cheese Soup

Reviewed: Dec. 19, 2011

Due to reviews, I made changes. I increased the flour and butter to 1/2 cup each, used 3 cups half and half, 1 cup heavy cream, and also added 2 tablespoons parmesan cheese and 3 teaspoons chopped pimentos. I also only used a 12oz bottle of Smithwick's beer. I melted the butter in a Dutch oven on medium heat, added the veggies, salt, pepper and pimentos, turned the heat down to low and put the top on. They gently cooked for 10-12 minutes until soft. Then I increased the temp to medium and added the flour and dry mustard and stirred for about 1 minute. Then slowly I added the broth while whisking until bubbly and thick next I added the half and half, heavy cream and last the beer. I brought it to a boil and stirred in all the rest of the ingredients except cheeses. Next I completely removed the pot from the heat and add the parmesan cheese. I then used my immersion blender to cream the soup. Still off heat, by handfuls I very slowly added 3 cups sharp and 3 cups extra sharp cheddar cheese , whisking the entire time. It turned out thick and creamy with a hint of rich beer. We served it the next day in a crock pot for our Christmas party and it was a HUGE success. I put out croutons and bacon bits to sprinkle on top.

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5 users found this review helpful

Lasagna Roll-Ups

Reviewed: Oct. 5, 2011

This is great and especially good for freezing and cooking later. I would have given this 5 stars if it didn't have cottage cheese. I don't understand why people think cottage cheese is an acceptable substitute for ricotta cheese. It's not. Taste them, they aren't the same.

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High Temperature Eye-of-Round Roast

Reviewed: Jul. 24, 2011

I use almost this exact recipe for Prime Rib at Christmas time. I make one change, though. I leave the roast in the turned off oven for 1 hour then transfer to a platter and cover with heavy duty foil for the remainder of the time. This frees up the oven for side dishes and gives you time to make gravy too.

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2 users found this review helpful

Corned Beef and Cabbage

Reviewed: Mar. 17, 2011

This is great. I don't mince the garlic cloves. I smash them and put them in whole. Also, I cut the cabbage into quarters and lay them around the edges. It comes out great every time.

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1 user found this review helpful

Bacon Wrapped Smokies

Reviewed: Jan. 6, 2011

These are awesome. I used center cut bacon and cut them in half with kitchen sheers. One third of a strip doesn't really do the trick. I froze them like Jen R suggested but when I cooked them at 400 degrees for 30 minutes, they burned with the brown sugar hardening on the bottom. So next I cooked them at 350 degrees for 40 minutes and they were perfect. Again, these are wonderful. I keep a supply in the freezer at all times.

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6 users found this review helpful

Monkey Bread

Reviewed: Dec. 25, 2010

One warning DO NOT WAIT 30 MINUTES TO INVERT INTO A SERVING PLATE. I did that and only half of it came out. Even after I sprayed the pan, it still stuck. Invert immediately. Also, I used 1/4 cup brown sugar and 1/2 cup white. It gave it more umph!

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BLT Dip

Reviewed: Dec. 15, 2010

I'm rating this recipe 4 rather than 5 because I had to make changes due to reviews. First, I cannot be bothered cooking bacon. Why, when you have the real thing in pkgs and jars? I added 1 cup real bacon bits, and as another contributor said 1 block of softened cream cheese along with the sour cream. I also added 2 plum tomatoes. I stirred it all together the day before, yes even the tomatoes, because it gets better overnight. Everybody loved it with packaged bagel slices. With all that, it's a 5 star recipe.

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Easy Butterscotch Chip Pound Cake

Reviewed: Jul. 24, 2010

OMG this is great. After reading reviews, I reduced oil to 1/2 cup, cooked at 350 for 50 minutes and it was perfect. The other thing I did was use mini semisweet bits and mixed them with 1 tablespoon flour before folding into the batter to keep the bits from dropping down to the bottom of the cake. It's wonderful. Thank you Prissycat.

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Ricotta Stuffed Zucchini

Reviewed: Jul. 16, 2010

My husband and I used this as an appetizer and it was pretty good. I made it as exactly as showed. I was tempted to skip the lemon juice but don't. You can't taste it in the final product but it gives the zucchini a brightness that's really nice. It needed more Parmesan and some oregano, I think. Also, cooking a bit ahead of time either in the microwave or boiling would help since it was way too crisp. I will definitely make again, with the changes.

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Easy Chocolate Chip Pound Cake

Reviewed: Jun. 23, 2010

OMG this is great. After reading reviews, I reduced oil to 1/2 cup, cooked at 350 for 50 minutes and it was perfect. The other thing I did was use mini semisweet bits and mixed them with 1 tablespoon flour before folding into the batter to keep the bits from dropping down to the bottom of the cake. It's wonderful. Thank you Prissycat.

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3 users found this review helpful

Creamy Au Gratin Potatoes

Reviewed: Mar. 18, 2010

First of all, CathyM, thank you so much for making an Au Gratin Potatoes recipe without "Cream of xxxxx Soup"! I only made one little change. I minced the onion. I love the taste of onions but the texture of slices in au gratin potatoes isn't something I want. I layered everything in the pan including the cheese and baked covered for 1 hour and uncovered for the last 1/2 hour. Wonderful.

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Easy Slow Cooker French Dip

Reviewed: Jan. 1, 2010

This is one great recipe. I only added 2 teaspoons crushed garlic and 1 teaspoons w'shire sauce. I know Dawn said to trip excess fat from the roast but I left it to moisten the meat. Anyone who says the dip is to fatty, that's why. I just skimmed it. I used Shipwitch Irish beer and, yes you could not taste beer but it gave the sauce added depth.Despite the fact that I hate condensed soup in crockpot recipes, you could not tell the French Onion Soup was canned.Also, anyone who says the meat is dry....dip eat,dip eat,dip eat. That's the name of the sandwich.Even 350 degrees for the oven was spot on.I warmed the bread for 5 minutes then put slices of swiss cheese on the roll for the final 5. My oh my but this is wonderful. Thank you Dawn.

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Dry Rub for Ribs

Reviewed: Aug. 23, 2009

This is exactly what Denise promised "a super simple dry rub." So, naturally I added two things. 1 teaspoon onion powder and I split the paprika: 1 tablespoon regular paprika and 1/2 tablespoon smoked paprika. The smoked paprika gives it an added depth. I use this rub for brisket, chicken you name it. It's the best.

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Chicken Salad Croissants

Reviewed: Jul. 12, 2009

This is a great recipe. I made it with a little less mayo and some sour cream to make up the difference. Also, I shredded the chicken and grated the swiss cheese. Next time I will cut back on the relish. It overpowered the chicken. Instead of 1/2 cup I'll reduce it to 1/3 or maybe even 1/4 cup so there is just a hint of dill pickle. I think a tablespoon of Grey Poupon as another reviewer said would give it zing too. I made it for myself and a friend for lunch and I've been sticking my head in the fridge and munching on the leftovers ever since. Yum. Thanks, Laura.

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9 users found this review helpful

Slow Cooker Barbecue Ribs

Reviewed: May 31, 2009

This cooking method is great. I cut a slab of ribs in half in order to fit it in my Crockpot and I used my own bbq sauce. The one thing I had to do after the ribs were all cooked was take them out, empty out almost all but a few tablespoons sauce and pour in fresh sauce before I cut the ribs and took them to a party. The sauce I removed was kind of nasty after all those hours but it sure served its purpose. The ribs were falling off the bone and people were scraping the pieces of ribs off the bottom.

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Cheesy Ham and Hash Brown Casserole

Reviewed: May 3, 2009

I had such high hopes for this dish. The consistency was great and the only thing I added was a tablespoon minced onions. My problem is I just don't like the taste of "Cream of Anything" soups. I have nothing against using them on occasion but they give a certain taste to dishes that you can always pick out. I'm going to try this again by making a roux instead and see how it comes out.

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Sarah's Applesauce

Reviewed: Apr. 1, 2009

I never made applesauce before but this is great. After reading reviews I used my crock pot and cooked it for 4 hours on high. I used 2 Cortland and 2 Granny Smith apples. I split the liquid to 1/4 cup cider and 1/2 cup water. I also split the sugar to 1/8 cup each white and light brown sugar. And finally I added the juice of 1/2 a lemon. I'm lucky I got any into the fridge to cool 'cause my husband kept eating it hot.

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