sophie Recipe Reviews (Pg. 1) - Allrecipes.com (10867792)

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Cranberry Sauce Chicken II

Reviewed: Dec. 19, 2006
We use Catalina Dressing for this - (can't ever seem to find Russian) make it often for company, and never have leftovers. The only other change is that we use boneless breasts or strips. My husband is PICKY and he likes this - served with rice and green beans or glazed carrots, it makes a wonderful Christmas or Valentine's Day dish. Also does well on a buffet - suggest you give it a try; although I see where others did not like it, we have never had that response and it could not be easier!
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4 users found this review helpful

Cranberry Walnut Relish I

Reviewed: Dec. 19, 2006
loved this. easy easy easy. great at the meal or spread on rolls/bread for turkey sandwiches - may also be nice with plain ham???? I had never made homemade cranberry sauce before, this is a KEEPER.
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3 users found this review helpful

Easy Roasted Pork

Reviewed: Jan. 18, 2007
I have the biggest sweet tooth in the world - so thought I would love this. NO. I did what so many others suggested; cut back on the ginger, added some garlic, browned the roast first - and just did not care for the sauce. I will say that it tasted better on the pork than it did on the rice we had on the side - can't quite figure that one out! I gave it a 3 because my husband thought it was OK; but not great. I don't think I have ever made a recipe where I liked all of the ingredients - but not the end product! do not see us making this again.
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2 users found this review helpful

Apple-Cranberry Crisp

Reviewed: Jan. 18, 2007
I make this often and EVERYONE loves it. My brother in law will not eat "dessert" of any kind EVER and he loved this - to the point that there were no planned leftovers! Since cranberries have a fairly short season, I keep some in the freezer to make this in "off" times of the year. Loved the idea another had of making individual ones - will try that next!
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3 users found this review helpful

Heavenly Halibut

Reviewed: Mar. 6, 2007
Neither my husband or I particularly like fish - but we love this! I have used tilapia and red snapper - we have enjoyed it all. I have also served for company who LOVES fish, and the raved about this. Although I pretty much make it "as is" some of the others reviewers suggestions seem appropriate too!
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25 users found this review helpful

Day Before Mashed Potatoes

Reviewed: Mar. 6, 2007
Easy - especially when you need a big batch for a crowd! Gets all the mess & trouble out of the way in advance - I have made up to 2 days early and it holds up great. Reheats in micro well, too!
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5 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

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

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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3 users found this review helpful

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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4 users found this review helpful

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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2 users found this review helpful

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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2 users found this review helpful

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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4 users found this review helpful

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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13 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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4 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

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

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 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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13 users found this review helpful

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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2 users found this review helpful

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