SANDS99 Recipe Reviews (Pg. 1) - Allrecipes.com (1091315)

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Best Ever Eye-of-Round Roast Hi-temp

Reviewed: Jan. 25, 2011
This is a brilliant option for making an eye round with a nice brown outside and a pink warm inside. My 2 cents: Do allow the roast to come to room temp - kinda easy if you rev up the oven and take out the roast at the same time. Preheating to 500 takes a good 10-15 min let the oven warm another 10-15 and the whole concept will work even better! - newer ovens, ovens surrounded by cabinets as opposed to walls will dissipate heat more quickly. Rub a little oil or spray on the roast and you can skip the browning gook. And lastly make a gravy - if the meat is just warm it's nice to have a gravy. My fav these days: 1 tbsp flour, 1 tbsp butter, make a roux add 2 cups beef stock, thicken then add 1 tbsp dijon mustard and 1 tbsp capers (drained). Thank you Wanda! I was able to pick up kids *and* make dinner, to me that's the magic of this recipe!
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4 users found this review helpful

Pork Tenderloin

Reviewed: Oct. 4, 2006
excellent, but familiar marinade. I have a similiar for London Broil. What this marinade needs is an apple juice wash 1 hr before cooking to undo th sodium. I poured off the marinade 1 hr prior to grilling and added a cup of apple juice. It cut the salt and I used that liquid with the apple jelly for a reduction gravy (and added another splash of sherry since I poured it all off). It was terrific!
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6 users found this review helpful

Kay's Shortbread

Reviewed: Jun. 14, 2006
We opted for this recipe for "Heritage Day" for my son to proffer for England over a basic recipe provide by Grandma that had rice flour that we didn't have. It was so well-received that there wasn't a crumb left after the first hour and anyone who knew my son asked that I relay the recipe to them. This may not be the classic Eng/Scot shortbread recipe but it is the one that pleases the masses. Make it and enjoy!
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1 user found this review helpful

Cucumber Dip II

Reviewed: May 18, 2006
This dip is *so* fresh and wonderful, the perfect complement to summer veggies or buttery crackers. I added some dill and celery salt but the grated cucumber is the real star of this show. [Don't forget to seed the cuke!] Even with light mayo and Neufchatel it was creamy and the consistency didn't suffer at all.
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21 users found this review helpful

Spinach Cheese Manicotti

Reviewed: May 18, 2006
I love that I don't have to cook the manicotti noodles! My tips: Putting the filling in a ziploc and cutting off the corner made it easy and fun to fill the shells. Use *real* parmesan cheese not Kraft shaker cheese for authentic flavor. A dash of nutmeg enhances the ricotta mix and finally, use sauce you love since it will infuse into the uncooked noodles, I chose an Italian sausage and pepper sauce to square off all 4 food groups. Mangia!
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2 users found this review helpful

Sangria! Sangria!

Reviewed: Apr. 22, 2006
Great if you have everything, if you don't and need to make some compromises it's still flavorful. I did not have lemonade concentrate but a can of tropicana lemonade did well. Ginger ale was also a welcome addition in lieu of carbonated water. You can really make this recipe work if you taste as you add. We loved the result!
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5 users found this review helpful

Quick and Easy Alfredo Sauce

Reviewed: Mar. 11, 2006
I thought this was very impressive for a "quick & easy". If you find you want to jazz it up and offset the cream cheese overtones I suggest you saute an onion and a julienned red pepper in the butter (which you can cut in half since the veggies contribute their moisture)first and then follow the rest of recipe as directed. The result was subtler flavors and pretty darn polished for a quickie! Also if you want to maintain the integrity of this as a 'white' sauce use white pepper :)
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3 users found this review helpful

Apricot Honey Glazed Carrots

Reviewed: Feb. 22, 2006
Very nice complement to a pistaschio and apricot rolled pork roast recipe I frequently use for company. Throw in a fresh salad and you have a meal people remember!
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1 user found this review helpful

Creamy Pesto Shrimp

Reviewed: Feb. 22, 2006
This is a great recipe! I've used it twice in the past week once with f/f half and half and shrimp and then with regular half and half and faux lobster and a can of white crab. Both times worked out great. You can easily cut the butter in half and still get great results. White pepper and adding roasted red peppers makes for a visually stunning result. If you're looking to impress company use fresh pasta and the white pepper. Thank you for a great recipe!
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4 users found this review helpful

Creamy Scallop Chowder

Reviewed: Aug. 31, 2005
Very nice! Much like others I did go off the beaten path at the mercy of my pantry. Id Est, I used portabellos, a vidalia onion, a can of skimmed evaporated milk, and most heinous --- frozen bay scallops. It still kicked butt - Of course a great salad, warm bread, and chilled Reisling not withstanding!
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16 users found this review helpful

Apricot Maple Glazed Pork Chops

Reviewed: May 26, 2005
Very tangylicious! On the sweet side so do not skip or skimp on the chix bouillion or the oh-so essential shallots to balance out the flavor. I used a non-descript white this time around but I think a fuller-bodied sherry would be a better choice for next time. I'd bet the sauce would be spectacular over a side of julienned carrots as well.
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1 user found this review helpful

Thanksgiving Sweet Potatoes

Reviewed: Apr. 27, 2005
These are good enough to pass for a dessert. I too, was unsure if I should drain the yams, but I did. Good choice otherwise it likely would have been soupy. The OJ is a such a nice touch - I lightly mashed the yams and let them marinate a half hour to better absorb the flavor, if you're concerned about presentation just lightly score the yams. Next time I may try apricot nectar.
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34 users found this review helpful

Irish Soda Bread

Reviewed: Mar. 15, 2005
Far and away the best soda bread recipe on the site. I wouldn't change an iota. If you like golden raisins cut them in for half like I did. I made 1/2 loaves in 7 inch foils for friends and was applauded for giving them the best St Patty's extra they had ever had.
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1 user found this review helpful

Savory Crab Stuffed Mushrooms

Reviewed: Mar. 14, 2005
This tasty recipe managed to walk the precarious line to satify both my Mom, the stuffed 'shroom connoisseur, and my fungii shunning husband. LaVaun = Houdini? Well done!
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2 users found this review helpful

German Potato Salad

Reviewed: Mar. 13, 2005
Well done! I improvised a bit with red potatoes, red onion, apple cider vinegar and turkey bacon and it was terrific! Make double the recipe so you can have it warm tonite and cold tomorrow!
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5 users found this review helpful

Great Hot Crab Dip

Reviewed: Jan. 17, 2005
Absolutely wonderful hot *or* cold! I recommend going with scallions (with a bit of the green for color) over minced onion but other than that, it's great. Even my sister who eats no seafood at all asked for the recipe after I made it over the holidays. I may add roasted peppers next time for even more presentation oomph. Oh, and even with Neufchatel, it was creamy rich.
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23 users found this review helpful

Herman Reunion Cheese Ball

Reviewed: Dec. 23, 2004
This was good but needed a little something, maybe some fresh herbs, to blend with/complement the Worchestershire flavor. And I wouldn't recommend substituting walnuts for the pecans, the walnuts didn't add anything whereas the pecans more than likely would have.
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1 user found this review helpful

Clam Sauce with Linguine

Reviewed: Dec. 20, 2004
The full TSP of salt is tooo much! Fortunately I made the sauce a day before and adjusted by adding a 3rd can of clams and a 1/4+ c of dry white wine and 1/4 cup of water and a 1/2 tsp of oregano.
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2 users found this review helpful

Hot Artichoke Dip

Reviewed: Nov. 23, 2004
my husband loved this, I think it would have been even better had I used heavy cream and fresh grated parmesan as opposed to skimmed evap milk and Kraft grated on-the-fridge-door cheese. Next time I will!
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2 users found this review helpful

Ground Beef Stroganoff

Reviewed: Oct. 7, 2004
I doubled the sour cream (fat free no less) and beef broth and threw in a splash of red wine (Merlot) and it was absolutely great. I even used left over meatloaf and it went over like a winning lottery ticket!
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1 user found this review helpful

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