pointsevenout Recipe Reviews (Pg. 1) - Allrecipes.com (10844644)

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60-Minute Mini Breads

Reviewed: Aug. 24, 2007
I'm suprised this loaf rose at all because it was mixed with water hot enough to kill the yeast. Not suprised the loaf had no flavor because flavor developes the longer the yeast is allowed to rise. Makes me wonder about the calliber of competition this bread won against..
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16 users found this review helpful

Gourmet Mushroom Risotto

Reviewed: Jul. 5, 2007
Consensus has it that this rice dish is absolutely fabulous. I side with this majority. I like my rice slightly past al dente so I added another cup of wine and another cup of broth, as others did. Remember this recipe if you ever find yourself on "Hell's Kitchen".
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2 users found this review helpful

Juiciest Hamburgers Ever

Reviewed: Feb. 5, 2007
Tasty burger. BUT, it is too mushy. It holds together well enough to be cooked and bunned but there is nothing to chew on. It mushes right up in my mouth. I like my meat cooked medium but it needs a little structure when chewing to enjoy the flavors.
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1 user found this review helpful

Kalua Pig in a Slow Cooker

Reviewed: Feb. 4, 2007
While flavorful it is too salty for my taste. Used regular large crystal sea salt. Will cut it back next time to 1 TBSP or 2 tsp salt. Made gravy from the drippings. Side dishes were apple mashed potatoes from this site and carrots dressed with dill and brown sugar also from this site. Sorry, only 3 stars because of the salt. REVISION: Getting at the left-overs, found that it was NOT too salty. All the salt had drained into the drippings for gravy. Upgrading this to 4 stars and making pulled-pork sandwitches.
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3 users found this review helpful

Bacon Wrapped Hamburgers

Reviewed: Feb. 3, 2007
Juicy it is but the burger does not hold together well and the bacon does not get very done standing on edge like that. Need to adjust the recipe to discard the bacon after the burger is cooked and do something to make the meat hold together better.
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44 users found this review helpful

Teriyaki Pulled Pork Sandwiches

Reviewed: Feb. 3, 2007
I don't understand the reason behind searing the meat then cutting it in half. Searing the meat is supposed to keep the juices inside. Cutting the roast in half defeats that purpose and lets the juice leak out once in the crockpot. If you are cutting the roast in half to fit it into the crockpot, then cut it in half before the searing step and sear both pieces fully.
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36 users found this review helpful

Aunt Teen's Creamy Chocolate Fudge

Reviewed: Feb. 3, 2007
Good fudge. The key in making this fudge is when to start the 5 minute timer. If you wait 'till the pot is at a full boil the result will come out hard and the chocolate chips will not have time enough to melt before the fudge starts to set up. If you start the timer when the first "ploop" of the boil breaks the surface, the result will be a fudge, when cut in pieces, that you can dent the side of the piece with your fingers but is not sticky at all. I used the microwave to substantially melt the chocolate chips. Maybe it wasn't necessary but I wasn't taking any chances with the recipe fouling up while I was experimenting around with the boil time.
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10 users found this review helpful

Brown Sugar Meatloaf

Reviewed: Feb. 3, 2007
Like this recipe a lot. The sweetness is not too overpowering. Only used 1 egg. I poured out a lot of fluid when done baking. Thought it was grease even though I used extra lean meat. Turned out not to be grease. Might have influenced the flavor even more if I had left the fluid in. Maybe I should cut back on the amount of milk and add the other egg. The loaf was nice and firm. Crushed up some Ritz crackers in my food processor instead of using saltines. Baked at 350 for 45 minutes and 45 more minutes covered in foil.
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2 users found this review helpful

Cheddar Bacon Hamburgers

Reviewed: Jan. 30, 2007
Very flavorful. I was afraid 2 Tbsp horseradish would be too much. Was not so. Next time I might just put more in. I'm cheap enough to cut up my own bacon strips for the recipe. I will make this again.
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2 users found this review helpful

Pesto Hamburgers

Reviewed: Jan. 29, 2007
Thank You. A nice flavor. I am concerned about eating all that oil from the pesto. Made my own pesto from a recipe on this site. Roasted my own peppers. Suggest using the red peppers only for display purposes. Green peppers taste just the same and leaves a little more coin in your pocket.
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7 users found this review helpful

Zesty Hamburgers

Reviewed: Jan. 28, 2007
I'm not impressed! Just another hamburger. I wouldn't go out of my way to make it again. Also cut back the time to 4 minutes a side, maybe even 3 1/2 minutes. I don't like my burgers creamated.
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18 users found this review helpful

Apple Turnovers

Reviewed: Jan. 16, 2007
Great recipe. I went the extra mile and made my own puff pastry from scratch. It was fun. My first attempt at making puff pastry. Turned out great although maybe just a little raw in the middle. I'll have to roll out the pastry a little thinner next time. Puffed up nicely but it should puff up even more when baked through. And, yes there was too much apple filling, so I'll get to make it again soon. I added a little flour to the butter block cutting it in with a food processor. Makes the block more maleable when cold.
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1 user found this review helpful

Apple Sausage Bake

Reviewed: Jan. 15, 2007
Good but not great. You have to be a breakfast sausage lover to like this meatloaf. The only flavor I could pick out was the sausage. Added 2oz sharp cheddar cheese and 2oz processed cheese spread. Even the cheese flavor was well hidden.
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9 users found this review helpful

Old-Fashioned Chicken And Slick Dumplings

Reviewed: Jan. 9, 2007
Noticed that reviewers used "other than" chicken fat. Here's how to get the chicken fat. De-skin then cut up a whole fryer. Put chicken rub on the pieces put them in the dutch oven along with the veggies. It is going to take 8 cups water to cover. Bring to a boil & reduce to medium-high & put a lid on it. Put chicken rub on the skin and place in a skillet over medium heat. Once the skin starts to sizzle, reduce the heat to a simmer and render out the chicken fat. One chicken skin will produce about 1/4 cup fat. Just right for the recipe. Cut up the depleted skin and feed it to your cat. While the skin is rendering get the dry dumpling mix ready. Remove lid from chicken boil & all 4 more cups of water. It cools the chicken enough to fish out the larger bones with a slotted dipper, but will soon return to a boil. Reduce to a medium-low setting. Mix, roll out, cut up & put dumplings in the pot as per recipe. Found that I had to add a lot of salt at the end of the recipe. The potatoes really suck up the seasoning. I know this sounds like a lot but you might have to put almost 1 TBSP more salt in the mix.
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282 users found this review helpful

Sausage Potato Medley

Reviewed: Jan. 7, 2007
Nice recipe all by itself but it reminds me a lot of breakfast. For a layer of eggs and topped off by biscuits, it has all the ingredients for a breakfast cassarole. I'll have a glass of V-8 please.
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16 users found this review helpful

Glazed Sausage Bites Appetizer

Reviewed: Jan. 2, 2007
Makes 16 meatballs. It's ALL of the brag attached to it. Tangy & sweet. You can change the flavor by using mild, medium,or hot sausage. Quick & easy. I suggest using a piece of parchment paper on the counter to make the meat balling a little easier & cleanup quicker. Proud to be the first one to rate this taste treat.
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15 users found this review helpful

Easy Biscuit Mixture

Reviewed: Jan. 2, 2007
The best biscuit mix I have used so far. I used butter flavored shortening & combined the ingredients in my food processor. A couple of pulses on the low speed will do it. The first time I tried they came out wonderfully crumbly and light but on the dry side. So I made them again using 1/2 c apple sauce (cinnamon flavored) & 1/3 c lemon/lime flavored sodapop. Good results. This time moister in the middle & they did have a light cinnamon smell. The biscuits rise up just fine without the use of the carbonation from the soda. It was an experiment. Will have to try buttermilk next time.
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1 user found this review helpful

Army SOS Creamed Ground Beef

Reviewed: Jan. 2, 2007
Tastes just fine but it's brown in color. The real army sos was white in color. Probably from the over-abundance of flour in their recipe. The other plus is that you don't have to hit the latrine 3/4 hour after you have eaten. I won't speculate why! I added 1/2 handfull of vertically cut onion; two shakes of garlic powder; two shakes of sage. Sauted the onion first then added the hamburger and followed the recipe. Put the SOS over biscuits that I made from this site using the bulk biscuit mix recipe. Good flavor but not outstanding so it only gets 4 stars. Mix and match your own spice ideas until you come upon a mixture you like.
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1 user found this review helpful

Sausage SOS ($#@% On a Shingle)

Reviewed: Jan. 1, 2007
This should read 2 1/4 cups milk and the recipe will turn out OK. Someone try it and rerate this recipe. I rate this one star because of the glaring mistake in the recipe.
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15 users found this review helpful

Banana Nut Bread Baked in a Jar

Reviewed: Dec. 22, 2006
Cut back on the cloves and added nutmeg. Added a handfull of rasins just 'cause I could. This is a very nice recipe. Maybe I'll replace the water with orange juice next batch to give it extra zing.
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5 users found this review helpful

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