almondjoy2807 Recipe Reviews (Pg. 1) - Allrecipes.com (10752040)

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Ferg's Ulster Fry-up

Reviewed: Mar. 17, 2008
I made this for a special St. Patrick's Day breakfast for my family. I love how fast and easy it was to make -- I made it all (minus boiling and mashing the potatoes the night before for the Farl) in 30 mins! I did leave out the black pudding because after reading the ingredients it just didn't sound like something my family or I would like. I had no idea how much this was going to yield! I made everything to the specifications, and it was SO MUCH food! I have a family of 4, and easily could have cut the recipe in half and still had plenty. Like others have said, its not something you would want to have everyday - loaded with fat, carbs, and calories - but for a once-in-a-while treat, yum!
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46 users found this review helpful

Chicken Pot Pie VIII

Reviewed: Oct. 7, 2006
Wow!! This pot pie is AWESOME!! So easy and delicious! I used a premade crust, added a little extra onion and used 3 cups water plus 3 chicken boullion cubes in place of the broth, but the flavor was still supurb! I didn't have a pie tin, so I used a deep square baking dish and make mine "deep dish" style, which works pretty well and keeps the crust from overriding the flavor of the filling. My guests, husband, and children all wolf this down -- its perfect!!
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46 users found this review helpful

Four-Cheese Macaroni

Reviewed: May 10, 2008
I made this recipe, but with some much-needed modifications. Most important to note is DO NOT ADD SALT TO THE ROUX!! It will make the cheese curdle! Any and every time I have ever made homemade mac and cheese, if I added even a drop of salt to the sauce, it has curdled and then doesn't adhere to the noodles, and this recipe was no exception. If you want to add salt, add it when you serve it. In place of the salt, I added some paprika to the roux, and upped the pepper a lot, and that gave it some kick. I also found the amount of sauce to noodles was too much. I would recommend cutting it to 2 or 2 1/2 cups. I also baked mine for approximately 20 mins at 400, and I think it helped thicken the sauce and give it more flavor. The flavor of the sauce was really unique, but the cooking method needs some improvement. My verdict: quite tasty, but the cooking process definitely needs some modifying.
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40 users found this review helpful

Best Cream Of Broccoli Soup

Reviewed: Dec. 18, 2008
I have made this a few times, and I really like it - its hearty and tasty. I have, however, changed a few things up. Instead of using 2 separate pots, I saute the onion and celery (and I add a clove of minced garlic) in the butter, then stir in the flour to make a roux, then add in the broth. I just don't like unneccessary steps and extra dirty dishes. (Call me lazy if you want...) I also use less onion (about 1/2 an onion, as opposed to a whole one) and more celery (3 ribs instead of 1). And, as some others suggested, I use half and half in place of milk to make it creamier. Even without modifying though, its still a good soup with lots of flavor.
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36 users found this review helpful

Nana's Barbeque Sauce

Reviewed: Apr. 22, 2008
The first time I tried this, I used it in a crockpot pork rib recipe (Honey Ribs here on this site), so I diluted it a bit (didn't need too....it turned out too runny that way), but I was pleasantly surprised at how flavorful the ribs still turned out! The 3rd time, I poured it directly over pork ribs abd baked them for about 1 1/2 hours, and ohhhh my goodness! Soooooo delicious!! These were the BEST ribs I have made in a long time, if ever! The flavor was AMAZING!! Very, very good! And I love that it was so easy to throw together. I am done buying BBQ sauce anymore, I'll just make it, because its so much better!
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36 users found this review helpful

Grandma Bellows' Lemony Shrimp Macaroni Salad with Herbs

Reviewed: Sep. 10, 2010
This is SUPER delicious!!! I made it for a family get-together and everyone loved it, and I've made it a few more times since then. The first time I made it, I chopped the shrimp up, but I didn't like that the pieces were so small you couldn't really get a strong flavor from them, so the second time I left them whole and it was so much better. And I use some I get at the meat counter rather than canned. I also sub dried dill for fresh, and use about 1 1/2 Tbs, and that works well. I also double the lemon juice. One time I made these I had no eggs, and it tasted delish without them, too. Really, I think this is a hard one to screw up no matter what you do...which is nice.
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32 users found this review helpful

Rhubarb Strawberry Cobbler

Reviewed: Jun. 25, 2008
This is reeeaaally good!! I didn't have quite enough strawberries (not even 1 whole cup - my daughter ate them), but even with mostly rhubarb, this was sweet and tasty. I love how easy the crust was too - I hate making crusts because they are usually so tedious. I did take another's suggestion and didn't use oil in the crust. Instead, I used 1/2 c melted butter and 1/2 c water. It made for very pliable, moist dough, so I didn't need to roll out or put the milk wash on the dough before baking; I just stretched the dough by hand and sprinkled the sugar directly on the dough. I was worried with my modifications and not having enough strawberries that it may not taste right, but it is delicious!! Definitely a great treat!
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26 users found this review helpful

Shrimp Etoufee III

Reviewed: Apr. 5, 2007
The only reason I'm not rating it a 5 is because my first attempt was a disaster! It says after you add in the celery and peppers to turn the heat up to high and stir occasionally. I ended up burning them so badly that they were black and stuck to my pan, my smoke alarm went off, and even with all the windows open, it still took a few hours to "dehaze" my house. The next time, I only turned it to the low side of med-high, and it still almost burned, and I had to stir it a LOT! But, in the end, it tasted AMAZING and we all loved it!! It was really easy, and the outcome was delicious! Its worth the effort, I would just recommend not turning the heat up past med-high.
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26 users found this review helpful

Roast Potatoes

Reviewed: Mar. 23, 2008
These are really good! I usually sub Herbs de Provence for the rosemary, but otherwise stick to the recipe, and they turn out flavorful. They do stick to the foil though. After making these 4 or 5 times, I went in search of a different recipe because I wanted something that didn't dry out as badly or stick to the foil. They are good, but tasted basically the same as my home fries I make on the stove-top, and not so much like the roasted potatoes I get in restaurants and love. I have now taken some techniques from another recipe and use them with this one. Here's what I suggest: Use baby potatoes and cut each in half. Simmer halved potatoes for 6-7 mins to soften and infuse with moisture so they don't dry up during baking. Line the baking sheet with foil and drizzle olive oil over the foil to lightly coat, then place each potato half on the foil cut-side down. Brush potatoes with excess olive oil from the pan, then season and bake. Now my potatoes turn out PERFECT every time -- nicely carmelized, crispy skin, soft on the inside, not at all dry, and they don't stick to the foil!
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25 users found this review helpful

Mini Sour Cream Biscuits

Reviewed: Mar. 23, 2008
WOW! These are great! So easy and really delicious! My family loved them! Instead of 12 mini biscuits, I made 6 regular-sized ones (didn't have a mini pan), and they still turned out perfect. Also, I lined the muffin tin with cupcake wrappers to save on clean-up and that worked great. Very yummy and easy - I will definitely be making these again!!
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21 users found this review helpful
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Greek Seasoning

Reviewed: Apr. 8, 2009
This made some very flavorful ground turkey pitas, however, I had to add a LOT more garlic powder (didn't have the flakes). I'm thinking next time I will just omit the garlic powder, and add 2 cloves of minced garlic to what I am cooking. I just think fresh would go a lot farther than flakes or powder. All in all though, this is the most authentic seasoning I have tried yet, so kudos to the creator!
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20 users found this review helpful

Shrimp Stir-Fry

Reviewed: Apr. 24, 2007
This was a great way to try something new as far as stir-fry goes, but it wasn't the most "WOW" dish I have ever had, and my hubby thought it was a little bland. But overall, it was good and very easy. With a little more ginger and a few more cloves garlic, it should taste a lot better. I may try making it again with some alterations.
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19 users found this review helpful

Sweet Honey French Bread

Reviewed: Oct. 9, 2006
I really liked the flavor of this loaf, but the loaf was really small. I used it for croutons, but the loaf would have been too small as a side for my family of 4. Overall the flavor was good, though, especially considering I was out of honey so I didn't really sweeten it at all. I would love to try it again doubling the recipe, but for my first attempt, I was disappointed that it didn't yield more. The second and 3rd times I made this, I was out of honey, so I substituted with molasses. Honestly, I prefer it this way! It makes the loaf taste more "rustic" sweet and less "sticky" sweet. Also, doubling the recipe worked a lot better -- we had enough for my family of 4. Its a really good, easy base recipe, but I have had to play with it to get it the way I like it.
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18 users found this review helpful

Coconut Walnut Tart

Reviewed: Oct. 30, 2009
This is FABULOUS!!!!! Seriously, I can't praise it enough!! I am a budding pastry chef and made this as a special when the head pastry chef was out of town. The one and only thing I changed was I subbed pecans for the walnuts (I think they have a nicer flavor), but otherwise made the tart to the letter, and it was PERFECT!!!! I used our restaurant's all-purpose shortbread recipe for the crust, and I brushed the crust with egg whites before baking, and it couldn't have been simpler or turned out any better! I got rave reviews from the guests, the sous chef, all the servers, and the boss/executive chef. This is on my stand-by dessert specials list!! Put it this way.... If I can proudly serve this as a special at a high-end restaurant, then you know its a winner!!
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16 users found this review helpful

Vegetarian Cassoulet

Reviewed: Nov. 21, 2010
I used canned beans instead of dried, and dried herbs in place of fresh, but otherwise stuck to the recipe. While we liked it, we didn't think there was anything special about it. Nothing really knocked our socks off.
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14 users found this review helpful

Chili Rellenos Casserole

Reviewed: Nov. 11, 2011
This is soooo good!! I originally tried this recipe as a way to use up some garden Anaheim peppers someone had given us. Because I made it that first time with fresh chilies, I now only make it that way. It takes a little more time (not much though, really), but is definitely worth it! I broil my peppers, turning occasionally, in my toaster oven til the skin is bubbly and they're soft, then halve them and scoop out the seeds, and coarsely dice them. It gives it so much more flavor than using canned chilies! (Not that canned aren't good too...) If you are going to use fresh chilies, 6 is about the right amount (3 fresh chilies, diced up, per layer). We seriously LOVE this recipe around here!! Its one of my husband's new favorites, and my kiddos (3, 7, and 10) all love it too! (They top theirs with sliced olives, too, which I recommend trying.) And I love that its super easy!
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13 users found this review helpful

Maple Cranberry Sauce

Reviewed: Nov. 28, 2008
This got rave reviews at Thanksgiving dinner! I had never made cranberry sauce before, and was shocked to see how easy it was. I picked this recipe because it looked unique and sweet, and it was both. The maple didn't overpower the sauce, and I thought it was the perfect balance of tart and sweet. And the maple gave it a really unique undertone. I thought this was great, and plan to make it often for holiday meals. I suggest though, using a higher quality syrup. I have made it with 3 different kinds of syrup, and the better the syrup quality, the better the sauce has turned out. Cheap syrup doesn't do it justice.
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13 users found this review helpful

Peach Cobbler Bread

Reviewed: Aug. 13, 2008
This is SO GOOD!! I've made this about half a dozen times now, and it has always turned out superb! Like someone else suggested, I added a little cinnamon (1 tsp...maybe a little more? I didn't measure), and double the almond extract. Also, I had no pecans (don't really care for them anyway), so I left them out. I absolutely loved the flavor and it was so soft, moist, and sweet. The kids and hubby LOVE this, and I even took it to my daughter's preschool for snack and most of the kids loved it (and all their moms wanted the recipe)! Definitely a keeper!
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13 users found this review helpful

World's Best Scones! From Scotland to the Savoy to the U.S.

Reviewed: Oct. 7, 2006
I love these! One time I made it they didn't rise right, but all other times they've been spectacular! One time I didn't have the sour cream, so I subbed plain yogurt and they were jast as good! I dust the top with sugar over the egg wash for a little extra sweetness and they're great!
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12 users found this review helpful

Greek Lemon Cake

Reviewed: Jul. 19, 2011
Oh my goodness, this is THE BEST cake I have eaten in a LONG time!!! I made this cake into cupcakes for my daughter's birthday - she wanted a lemon cake, and I didn't want anything "artificial," or that started with a boxed cake mix - and I am sooo glad I used this recipe!! Very lemony and delicious!! I topped them with cream cheese frosting and they were fantastic!! I will say though, if you are a novice and not familiar with making or using meringue in recipes, then this is going to be tougher to execute. (I've had pastry chef training, and even I occasionally have flubs with meringue.) But this is worth every bit of time and effort. And now you know, you can use them for cupcakes too!
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9 users found this review helpful

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