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Grilled Brown Sugar Pork Chops

Reviewed: Jun. 12, 2014
Not a fan. Didn't seem to add much flavor
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Penny's Smoothie

Reviewed: Apr. 23, 2013
I used Chobani's peach yogurt, peach purée, a dash of soy milk, and a handful of blueberries....and then froze to make pops. Drinking the few ounces left, I can see a slight sweetener would be needed, hopefully frozen that will not be the case, as It was too late to add it to the pops! Using a banana would have helped, but I didn't want to dilute the peach/blueberry taste. Because I was freezing it, I strained the mixture to get a smoother creme pop. I like this recipe because it uses peaches and blueberries.....tired of the endless strawberry/banana based smoothies!
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German Pancakes II

Reviewed: Mar. 22, 2013
I serve this with a generous sprinkle of powdered sugar and lemon wedges for a special breakfast. Slice some strawberries on the side, and add a few blackberries or blueberries. Very pretty! We have some individual cast iron skillets, which work great and are fun to use when we have guests.
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Easter Eggs

Reviewed: Mar. 22, 2013
To the poster who is concerned about margarine and shortening... The shortening is used ONLY to assist the chocolate set up.. Since one has to keep them in the fridge, the chocolate can set up naturally and there is no need for the shortening. Butter can certaiinly be substituted for the margarine with no issue, but as there is one stick used to make SIXTY eggs...really isn't a critical issue if one has an overall healthy diet. After all, these are meant to be a treat, not a menu staple! I would suggest instead cutting back on the margarine or butter, it adds a smoothness, but depending on your peanut butter, can actually make them somewhat "greasy.".
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Fluffy White Frosting

Reviewed: Feb. 16, 2013
If you could give a 1/2 star, I would say 4.5. Made exactly as printed. Found the frosting to be a little "soft" - but to be completely fair, it was a rainy day - not the best weather to make this type of icing. Also found it slightly bland...so would either up the vanilla slightly, or do as another suggested and a touch of almond extract. (Of course, this also means that it is a great base for any flavoring you may want to add!) This is a pretty, absolutely stark white frosting. It swirls and mounds beautifully, and if you like sprinkles, no worry about them staying put! I did not find it of a consistency to successfully pipe...and if you added the ingredients to do so, the flavor and texture would change, so be cautious. It is not as sweet as most frostings, and has much less sugar and fat than buttercream. My husband loves it when I use it to frost cupcakes...and then let them sit out uncovered. The frosting then turns into a hard shelled meringue! This is not as easy to make as butter cream, but it is a great change, especially on a rich chocolate cake! Just be patient, be sure to use a timer or thermometer for the sugar syrup, and that your bowls & beaters are truly grease free. This is one of those recipes where attention to detail matters!
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Honey Glazed Ham

Reviewed: Dec. 30, 2012
This is excellent as is, or can easily be tweaked to met your family's tastes. Using an oven bag and flipping and turning it is far easier than basting, and clean up is easier, too. NOTE: for those who miss the crispy crust of the true HoneyBaked - please know that they use a blowtorch or other hi-temp device to turn their glaze into the crispy crust you so admire! You can do the same thing at home - save a small amount of your glaze, and thicken it with brown sugar. It should resemble a wet paste. Spread over your ham at the END of its' cooking time. It should NOT run off, but should cover the ham surface. Turn on your broiler and allow to preheat. Slide ham under, and WATCH CAREFULLY! When you get a nice bubbly surface, remove from heat. Allow to cool and VOILA - a crisp crusted HOMEYbaked Ham. :-)
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The Best Bean and Ham Soup

Reviewed: Oct. 28, 2012
For those of you that don't know, all of the spiral ham shoppes sell nice big ham bones with lots of meat, so it is easy to make this soup even when you don't want to cook a ham! In my area, they cost about $7 - and are meaty enough to make a couple sandwiches, and this soup! This is a great base soup. If you are a new cook, make it as is, and then adjust as needed on the 2nd go around. If you need it to be more convenient (as I do) then try this...in a LARGE crockpot, mix 4 cups chicken broth, your veggie JUICE, the canned tomato + their juice, plus the Worch Sauce, mustard, S&P, and lemon juice. Add other spices as desired. Reserve about 2 cups chopped ham, add the remainder with the bone to your broth. You should have enough broth to cover the bone, if not, add more broth or water. Cook on HIGH for 3- 4 hours, then reduce to low. Add (2) 14oz cans of Veg-All, and (3) 14oz cans of whatever beans you like. (I use Lima, chili, and Northern for a good mix of taste and color. RINSING canned foods well before using them will reduce saltiness and salt intake) Cook on LOW for 3 to 4 hours, and it is ready to serve. As good as fresh - maybe not, but much better than a night of fast food! Great to do on a weekend - add a pan of cornbread and you have a great meal.
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Ham Bone Soup

Reviewed: Jan. 8, 2012
As is, the recipe was a 4 star - yummy and easy to fix. To turn it into a 5 star for my family's tastes, I deleted the green pepper and used canned tomato's that included them. Added some garlic, a few red pepper flakes, salt free seasoning, and some cubed carrots. used canned broth rather than cubes, and as I had cooked my own ham, could stir in 1/2 cup or so of the juices. Bought Applewood Smoked Half Ham at Costco - delish and not too salty. Thanks for posting this - family enjoyed it and will make it often this winter. I encourage new cooks to use this as a base, and add spices or vegetables that your family will enjoy. Making recipes your own is what makes a great cook, and is half the fun of cooking!
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Two Ingredient Pumpkin Cake

Reviewed: Oct. 9, 2011
Did not have a spice cake mix, so used a yellow cake mix and added 2tsp pumpkin pie spice. Made as cupcakes, baked at 350 for about 17 minutes. Delish. I always add 1cup water, never add eggs or anything else. (defeats the purpose of a 2 ingredient low fat cake, doesn't it?????). Any type of cake mix will work- as long as it has pudding in the mix or is labeled "extra moist". If you decide to frost, any cream cheese frosting works great...but think about the cake mix you used..butter pecan+cream cheese with a drizzle of caramel. Chocolate cake+ cream cheese frosting with a tsp of cinnamon mixed in. If you use a carrot cake mix, frost, and then sprinkle with chopped pecans. With my vanilla cake, I saved 2T of pumpkin, and stirred it in with 1tsp vanilla, 1tsp cinnamon - frosted, then sprinkled VERY lightly with raw sugar. Hey...at least the cake is low fat!
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7 users found this review helpful

Ham Breakfast Braid

Reviewed: Oct. 9, 2011
THIS recipe is similar to one I have made for years...except mine does not include cream cheese, but does include a chopped broccoli/onion mix seasoned with a little garlic, and sauteed till crisp tender. Rather than thin slices of ham, buy a thicker ham slice in the meat department and chop it up into tiny pieces - use about 2 cups. And finally - consider other shapes. If the braiding is unclear or too difficult, make individual servings. One of the reasons this recipe has been around as long as it has? It is excellent!
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19 users found this review helpful

Roasted Kohlrabi

Reviewed: May 15, 2011
Like others, received in our CSA box and was clueless. Unlike others, ours was LARGE - easily the size of a small cabbage. Are there different varieties? Followed recipe exactly, except added some sliced spring onions (purple) for taste and color. LOVED IT...and I am not a veggie eater. Slices did not crisp up, but were tender and very flavorful. Will absolutely make again. Thanks for a recipe that encouraged us to try something new and different!
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6 users found this review helpful

Bourbon Slush

Reviewed: Dec. 22, 2010
this is great to keep on hand for drop in company...a perfect make ahead item for a party...and everyone who tries it enjoys it - even those who "hate" bourbon! it isn't Christmas in our house 'till this is in the freezer :-) . if you are having a family get together, divide mix in half, and add the bourbon to only one half, and even the kids can enjoy. (reduce the amount of bourbon, of course!)
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Beer Butt Chicken

Reviewed: Jun. 20, 2009
I have made a recipe similar to this for years, and everyone raves about it. My changes are: Add chopped onion and garlic to the beer - nothing else. If you can't use beer, use a soda can filled with chicken broth and onion/garlic. Greasing the outside of the can will make it easier to remove from the chicken after it is cooked! (I spray mine with PAM) I lightly oil the outside of the chicken, and then use a rub of brown sugar - chili powder - pepper - salt - garlic powder & onion powder; mixed to your taste. This adds flavor and crisps the skin nicely. Keeping your grill at around 300 - 350 works best, and IMO smaller chickens cook quicker (obviously) and have more flavor. Leftovers are great for chicken salad or quesadillas. (I always cook an extra chicken to insure I have leftovers.) For a special dinner, use cornish hens and small juice cans...each guest gets their own!
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Grilled Beer Chicken

Reviewed: May 9, 2009
I have made a recipe similar to this for years. If you think this recipe is too bland try these changes: Mix a combo (to taste) of brown sugar, chili, garlic, & onion powder(s), salt and pepper, and rub on the chicken. I don't use butter or oil - I find it isn't needed. For those who do not wish to use beer, replace it with chicken broth in a soda can! (I add some chopped up onion and garlic to whichever liquid I put in the can.) I always do more the one chicken, as leftovers are great and can be used for chicken salad, too.
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Simple Time Pork Chops

Reviewed: Jan. 15, 2009
We did not care for this combination - although the mayo and butter kept the chops juicy, it also made them greasier than usual, and the cheese did not seem to add anything much to the flavor. It was not bad - but not anything I would consider making again.
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Basic Chicken Stock

Reviewed: Jan. 14, 2009
I stopped making stock years ago because I could never get it clear enough! The egg shell/white step works GREAT and the recipe would get a 5 star for that alone.
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Refrigerator Nut Rolls

Reviewed: Jan. 10, 2009
Delicious. Makes a BUNCH. My mother in law always made these for Christmas gifts - she always made mini's, though. Great with tea or coffee - not too sweet.
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Wonderful Short Ribs

Reviewed: Jan. 10, 2009
Very good; my husband loved it. Made a few changes to fit what I had on hand: used boneless short ribs; browning them in saute pan before beginning the sauce. Used can diced tomato instead of sauce. Did not use thyme, bay leaf or crushed red pepper as we do not care for them. Increased brown sugar by 1 tablespoon; added 1 tsp red wine vinegar, 1/4 cup catsup and 2 cloves of garlic. Brought to a boil and simmered for 5 minutes. Transferred to a baking dish w/ tight fitting lid; tossed in a handful of baby carrots, and baked for 3 hours in a 300 oven.
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Slow Cooker Tender and Yummy Round Steak

Reviewed: Dec. 4, 2008
My mother-in-law made this for years using fresh onion and tomato soup - meat is incredibly tender! Still one of my husbands fav meals with mashed potato's and rolls for dipping into the sauce!
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6 users found this review helpful

Becki's Oven Barbecue Chicken

Reviewed: Mar. 18, 2007
this makes an excellent, easy sauce- I use it on full size pieces of chicken, and never have leftovers! sauce is delicious over rice or noodles....I have looked for a good oven bbq recipie for ages - this is it!
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9 users found this review helpful

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