cowgirll Recipe Reviews (Pg. 5) - Allrecipes.com (10880572)

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Red Wine Flavored Beef

Reviewed: Oct. 26, 2013
I combined a bunch of reviewers' tips, using more wine, adding frozen pearl onions in the last hour, and thickening up the liquid to make a gravy which was poured over egg noodles. The gravy and the onions were AMAZING. The beef? Just ok. I don't understand how something the spent all day soaking in liquid could end up so dry. The leftovers, mixed with the leftover gravy, made delicious hot beef sandwiches the next day though. I loved how easy this was for a busy morning, so I might make it again, but it didn't really wow me.
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Easy Paella

Reviewed: Oct. 21, 2013
WOW. This was so good, that my fiance went back for 5ths, and so easy that I will happily make it for us again. I made no changes, which is rare for me, and it came out PERFECT.
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1 user found this review helpful

Iced Pumpkin Cookies

Reviewed: Oct. 16, 2013
Easy, delicious, and the perfect taste of fall. I brought extras into work, and the boys in the office all loved them too.
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2 users found this review helpful

Delicious Easy Chicken Francese

Reviewed: Oct. 16, 2013
Yum! This was easy and delicious and it made my house smell amazing. The next time I make this, I'll serve it with rice to soak up all of the delicious sauce.
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1 user found this review helpful

Cheesy Polenta

Reviewed: Oct. 16, 2013
Wow. This was my first time making polenta, and it was so easy and so delicious that I cannot wait to make it again. The only changes that I made were to use 1% milk instead of whole, because it's what we had, and to add way more cheese, because I'm from Wisconsin and there is no such thing as too much cheese. I used a mix of Asiago, sharp cheddar and mild cheddar, and it was perfect. 10 star recipe!
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Easy Cajun Jambalaya

Reviewed: Mar. 20, 2007
I made some adjustments based on our preferences (we like our Cajun food HOT) and this came out perfectly. I substituted andouille for the kielbasa, added some of my homemade cajun seasoning, went nuts with the cayenne and black pepper, and much like everything else I cook, doubled the garlic. Absolute perfection - it tasted like we were in the French Quarter again. Thank you so much for this recipe!
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1 user found this review helpful

Irish Soda Bread

Reviewed: Mar. 20, 2007
This was just plain AWESOME. It was my first attempt at soda bread, and I'm 100% pleased with the results. I left the amounts of raisins and caraway seeds alone and it was just fine. This bread tasted great dunked in Irish Beef Stew (from this site) for St Patty's day dinner, and even better toasted and buttered with a mug of tea for breakfast the next morning. I'm not waiting until March 17th next year to make this one again! Thanks for a great recipe, Ellen!
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Irish Beef Stew

Reviewed: Mar. 20, 2007
This was pretty good, and a nice change from Corned Beef and Cabbage (which I personally can't stand) for St Patrick's Day. It really wasn't anything special though - it just tasted like beef stew to me. It really needs some seasoning though. Salt and pepper and probably something else too (can't think of what.) I'd make it again, and my (Irish-American) fiance liked it, so 4 stars.
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6 users found this review helpful

Fasoliyyeh Bi Z-Zayt (Syrian Green Beans with Olive Oil)

Reviewed: Mar. 14, 2007
This was a nice new way to serve an old favorite veggie. I was afraid that (in spite of all of the reviews to the contrary) it would be kind of boring and greasy, but it really wasn't. I halved the recipe and used it as a side dish to a beef tenderloin. Thanks tasneem!
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1 user found this review helpful

Bacon Cheddar Muffins

Reviewed: Mar. 14, 2007
These were just OK. The bacon flavor was kind of hit-or-miss and they need a LOT more cheese. They were nice and simple though, and I think if you used pre-cooked bacon (rather than having to make up a pan beforehand like I did) that these would almost be quick enough to throw together for a busy morning breakfast. I served mine as a side dish to a steak and green beans dinner, and they make a good dinner bread option too. I think with some adjustments, this could be a pretty awesome recipe.
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9 users found this review helpful

Ginger Steak

Reviewed: Mar. 14, 2007
This was tasty, but I don't know that I would have called it "Ginger" Steak, since the ginger flavor was kind of mild and not very noticeable. On the whole, a great way to do steak, though. I used a whole tenderloin instead of sirloins (it was on special) and marinated in the mixture for several hours after mixing everything up right in a gallon-size zip-top bag. I also omitted the salt since there was soy sauce and I was pretty sure it didn't need it. (I was right.) Tasty main dish though - thanks!
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21 users found this review helpful

Pork and Green Chile Casserole

Reviewed: Mar. 12, 2007
This recipe deserves 10 stars - it was so simple and so delicious! The only changes I made were to add some salt and pepper to the pork while it was browning, and I substituted cheddar for the Colby. We ate this "nachos" style, topped with more cheese (we're from Wisconsin and there is no such thing as too much cheese!) and sour cream, and scooped up with tortilla chips. You just HAVE to try this recipe - it's so much better than you think it's going to be! To cut down on the dishes, I did everything in one large, oven-proof skillet, and then just popped that into the oven instead of dirtying a 13 x 9. I can't wait to make this again! Thank you for a killer dinner!
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31 users found this review helpful

Beef Bourguignon II

Reviewed: Mar. 7, 2007
Oh wow was this ever great! I omitted the mushrooms (don't like) and the canned onions (didn't have) and served with garlic butter crescent rolls. I used a fantastic French burgundy (Louis Jadot, for those who care), which I'm sure made all the difference. I never cook with a wine that I won't also have a glass of while cooking. My non-drinking, wine-hating fiancee loved this meal, and I loved that it was easy and made the house smell AMAZING. I would recommend going a little easy on the butter though, especially if you have really good non-stick cookware and don't need it, since the fat and the wine separated and was a tiny bit yucky to look at. Fantastic meal though, and one I'll be making again and again. It's probably best saved for a weekend when you have lots of time for it to cook though. I made mine on a Tuesday night after work and we didn't eat dinner until 9 o'clock - oops!
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80 users found this review helpful

Swedish Meatballs II

Reviewed: Mar. 5, 2007
These just weren't what I wanted them to be. The meatballs were ok, a little on the bready side, and the sauce was just bland and kind of gross. I added a lot of sour cream and caraway seeds and tried to make it better, which it did, but it still wasn't Swedish Meatballs the way I remember them. I'm probably not going to make this one again - sorry.
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2 users found this review helpful

Thai Chicken Burgers

Reviewed: Mar. 5, 2007
These were fantastic! Spicy, complex flavor and super easy to make. The coconut mint mayo is a must - do not skip it! Mine took longer to cook than the recipe suggested though, probably closer to 30 minutes overall, but I made six big burgers instead of eight, so I'm sure that had something to do with it. It was kind of hard to tell when they were done, since the red curry paste and the hot sauce give them the permanent color of "undercooked chicken." I wound up having to use a meat thermometer to make sure I wasn't going to get us sick. Overall, a great recipe though, and one I'll be keeping. Thanks!
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6 users found this review helpful

Gnocchi Bake

Reviewed: Feb. 26, 2007
This is pretty basic - let's face it, it's just noodles, sauce, and cheese. Your average college student can do this. However, classics are classics for a reason, and this was tasty and easy. No complaints from me or my fiancee. Changes I made: I added 2 big cloves of crushed garlic to the sausage while it was cooking, some dried basil to the sauce, used a six-cheese sauce, used more sauce than called for (1 big jar), added grated fresh parmesan to the mozzarella on top, and used half gnocchi and half cheese tortellini. A quick, tasty, throw-together meal - I won't keep the recipe on hand because come on, you make this once, you have it memorized. But I'll remember it for busy weeknight dinners in the future.
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39 users found this review helpful

Slow Cooker Pineapple Pork Roast

Reviewed: Feb. 21, 2007
I loved how easy this was, just throw everything in the crock pot and walk away. Unfortunately, the flavor was so bland that it really wasn't even worth it. The fruit flavor didn't penetrate the meat at all so we wound up with wet, tasteless pork with warm fruit. I added some soy sauce at the table, trying to make it interesting, but even that kind of fell short. I wish all crock pot recipes were this easy, but I wish this one had actually tasted good too. Probably not making this again.
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Ultimate Twice Baked Potatoes

Reviewed: Feb. 21, 2007
Fantastic! These were better than you'd get in any restaurant. I followed the advice of the other reviewers and omitted the milk completely and mine were just the right consistency. A great side dish to Cornish hens and a recipe I'll be keeping around - thanks!
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4 users found this review helpful

Cornish Game Hens with Garlic and Rosemary

Reviewed: Feb. 21, 2007
This was a delicious treatment for an old favorite. One recommendation though: Add at LEAST a half hour more at 350 - I pulled ours when the recipe said to and checked them and they were still pink. I did like a lot of the reviewers and kept the sauce the same but only made 2 hens. It kept everything nice and moist. Now that I know to adjust the cooking time, I'll make sure to keep this one on hand.
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Baked Fennel with Parmesan

Reviewed: Feb. 19, 2007
I was afraid to try this recipe, since I've never had fennel, and always assumed I wouldn't care for it, since I *hate* the flavor of licorice. But after reading the reviews, I decided to give it a shot. Even as I was preparing it, I was skeptical, smelling the strong licorice scent coming from the fennel bulbs as I chopped them. I shouldn't have doubted the allrecipes reviewers so much! The finished product was sweet and almost nutty, creamy and delicious, and didn't taste even the tiniest bit like licorice. A perfect side dish, and a whole new veggie to add to the repetoire! Thanks so much for changing my mind. Also, thanks for the prep instructions for fennel-novices like me - made it easy to work with like I'd done it a million times.
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161 users found this review helpful

Displaying results 81-100 (of 161) reviews
 
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