sandy Recipe Reviews (Pg. 1) - Allrecipes.com (10936170)

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Jay's Signature Pizza Crust

Reviewed: Oct. 2, 2011
I haven't tried - too many negative reviews when you sort by rating but I have a very good pizza dough recipe from American Test Kitchen that is so similar that maybe with the few changes those that got poor results will find improvement. ATK's recipe calls for 1 3/4 cups water to 4 cups BREAD flour. They recommend that you use a food processor to mix dough if you have a 11 cup capacity or larger food processor. It works great. Also for more flavor they recommend sauteing garlic with your favorite pizza herb(s) in the oil and letting it cool before adding to the recipe. ATK also feels a pizza stone or tiles are a must and that the oven should be preheated to and the pizza cooked at 500 degrees. (The surface temperature of the stone or tiles should be 500 degrees before placing the pizza on it. This requires at least 30 minutes of preheating your oven.) They use 6" square, 1/2 " thick unglazed terra cotta quary tiles which are cheaper to purchase and easier to store than a good pizza stone. I'm a novice at pizza baking but get excellent results with this method. Good luck.
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2 users found this review helpful

Ronaldo's Beef Carnitas

Reviewed: Jul. 30, 2010
based on the reviews, I over seasoned this and am, frankly, a little tired of Mexican at the moment. That said, I wrapped this in foil, put it in my cast iron dutch oven and cooked it as directed. This is THE way to braise tougher, less expensive cuts of meat. I, unfortunately, hate crockpot meat. It always seems to come out drained of flavor and mushy rather than tender. I have cooked at least a hundred pot roasts in my dutch oven but wrapping it in foil seems to be the trick to turning out a juicy, extremely tender piece of meat. You could do your onion and mushroom soup pot roast this way and I am sure it would come out great. I can't wait to try a variety of seasonings, etc cooked in this manner.
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1 user found this review helpful

Grandma's Polish Perogies

Reviewed: Aug. 20, 2011
I was looking for a great perogie dough and this is it. I had never made perogies but living in Pittsburgh and not liking the perogies available here in the perogy capital of the nation, I had to give it a try. A co-worker who's been making perogies forever googled perogies and after reviewing several recipes, found this to be the most similar to how she makes her dough. What a find! This dough is perfect. Easy to work with and delicious. I dumped everything into my mixer and mixed until it formed a ball that clung to the regular stir gaget. We have been unimpressed by the blandness of this local specialty so I altered Cowboy Mashed Potatoes from this site as the filler by sauteing in butter very finely diced carrots, red bell pepper, onions, jalapeno pepper until onion is carmalized then add garlic. I used softened cream cheese and Velveeta (that's all I had). I made everything the night before so the mashed potato mixture was easy to work with and the dough got a rest. I also used my pasta machine going up to 4 and doing just enough dough at a time to make 2 pretty large perogies. These are fun to make, seal easily and the dough is so forgiving that it just stretches to compensate for my lack of skill. I put them on a parchment covered cooky sheet, froze them and then bagged them. They are such a favorite that if I served them with every meal, I'd get no complaints. Thank you so much for this wonderful recipe.
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8 users found this review helpful

Shepherd's Pie VI

Reviewed: Sep. 19, 2010
I didn't follow the recipe because some said it was bland. I added 1/2 each of red and yellow bell pepper, a couple tblspn's of Worchester sauce, 2 gloves of garlic to the meat and 1 roasted to the potatoes (no onion in potatoes), 4 skninned plum tomatoes that went into the food processor. I sauteed 10 sliced baby carrots in butter for 5 minutes then added the onion and bell pepper while the ground beef was draining in a colandar. I then added the beef, 2+ cups beef broth and Worchester to the sauteing veggies and simmered. I seasoned the meat with Monterey Steak Seasoning when browning and sauted an entire small package of fresh baby portabella mushrooms in butter until they created a deep colored sauce which I thickened with flour and cooked for an additional 5 minutes stirring frequently to create a thick roux. Added it to the meat, carrots, and peppers simmering in the beef broth to create a gravy. I put less than 1/4 cup ketchup on the bottom of the casserole about a cup of cheddar on top of the meat and another 1/4 cup in the potatoes. I used this as a guide and I hate it when people change a recipe and than rate it but this was awsome. I almost gave up on this site because I have made so many recipes that are highly rated only to be very disappointed. I now sort recipes by ratings then click again to get the negative ratings first to find out peoples complaints and adjust accordingly. This was devoured with requests for a remake in the very near future.
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18 users found this review helpful

Buffalo Chicken Wings III

Reviewed: May 25, 2009
First off, thank you WALTDOUD for a clarification of your recipe. While good to begin with, it is much improved with the change in the amount of tomato sauce and with the 10 minutes frying. I had just sworn I would never use this site again because too many 4 1/2 star+ recipes have turned out terrible. But this is such an exception. I use Hill Country Chili Powder purchased from the site Spices, Inc (I hate that McCormick's stuff) and left out the cayenne pepper. Wow were these good. I'd hate to tell you how many wings they each polished off - oink. They are ready to forgive me for for feeding them another recipe from this site. Don't get me wrong - I have found some really good recipes here but I have had way too many failures.
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3 users found this review helpful

Cowboy Mashed Potatoes

Reviewed: Apr. 26, 2009
Thank you, Steve. I make these on Sunday and serve throughout the week. I have used various cheeses - depending on what I have. I have even used Velveeta and always add a little cream cheese. I fry onion and red sweet pepper to add if I have to use them up. No matter how I alter the original, it comes out great. UPDATE: I add a little cream cheese and carmelized onion and use as filling for perogies. I use the wonderful perogy dough recipe on this site -Grandma's Polish Perogies.
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1 user found this review helpful

Creamy Chicken Vegetable Chowder

Reviewed: Apr. 26, 2009
We love this. I left out the potatoes and green beans, added peas and thickened to gravy consistency, used boneless, skinless thighs well trimmed and served over mashed potatoes. It was delicious. I have also tried it without the cheese and think it's even better. Thank you Okie for a wonderful, versatile recipe that doesn't include canned soup.
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15 users found this review helpful

Sausage, Spinach and Ricotta Calzone

Reviewed: Oct. 17, 2010
I used the food processor pizza dough recipe from American Test Kitchen's cook book. I also used 1 lb of ricotta because I wanted to use it up and only 3 links of hot Italian sausage which I browned then gave a quick whirl in my food processor with the spinach and ricotta. I keep a small container of extra virgin olive oil with a garlic clove in it for flavor that I use to brush pizza dough and calzones with before they go into the oven. I also put slashes on top of calzones to allow the moisture in riccota to vent other wise they may explode which I've had happen. I bake them on my pizza stone and serve with a home made pizza sauce from another site. This was a huge hit.
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21 users found this review helpful

Meat Loaf Pie

Reviewed: Mar. 1, 2009
We really enjoyed this although I made some changes out of necessity. Instead of mixing the hamburg with egg, I used a can of golden mushroom soup. I also added a half of a red pepper, a grated carrot and about 5 mushrooms all of which I needed to use up. I used the delicious Cowboy Mashed Potatoes (also from this site) and I put a can of cream corn over the meat because that is what they did on a local cooking show and I had already bought the cream corn. I think the cream corn made it a little sweet. I sprinkled a little garlic and celery seed over the browning meat. I know it sounds like a lot of changes and I hate it when people really deviate from the recipe and then rate it but it was just so good. Thank you for a thrifty forgiving recipe, Alicia. Oh yes, I did not use any pie crust. I just put the meat in the casserole.
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Honey Barbecued Spare Ribs

Reviewed: Jan. 11, 2009
The sauce is excellent although I do not like dried onion. The next time I think I'll saute real onion in the oil but otherwise follow this wonderful recipe exactly.
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Creamy Twice-Baked Potatoes

Reviewed: Nov. 16, 2008
Absolutely wonderful!
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Pork Butt Roast with Vegetables

Reviewed: Jul. 10, 2010
Cooked in my cast iron dutch oven and it turned out incredibly tender. I would brown the meat in spices next time. It had an almost gamey flavor I'd like to mask. I also never use garlic powder - slice garlic and slice meat to insert garlic. I tie all roast with kitchen string.
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1 user found this review helpful

Lasagna Roll Ups

Reviewed: Jul. 27, 2008
These were wonderful. I used the Best Marinara Sauce Yet from this website, a teaspoon of Italian seasoning and a pinch of nutmeg to the tofu cheese mixture and my spicey food loving family did not think it was in the least bit bland. I didn't have any problem rolling them up. Favorite for Shabbat since it allows for a dairy dessert and that's the only time we have dessert.
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1 user found this review helpful

Spinach Stuffed Chicken Breasts

Reviewed: Jun. 29, 2008
Don't change a thing. This is great just the way it is. Thank you.
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Irene's Barbeque Sauce

Reviewed: Nov. 16, 2008
Very good and very easy but it really doesn't make a lot. I would double for my 4.5 lb beef brisket in the future.
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0 users found this review helpful

Best Marinara Sauce Yet

Reviewed: Jun. 21, 2008
Thank you Jackie! Great sauce and so easy. I couldn't believe that such a simple sauce could be so good. I used 3 roasted garlic cloves, a 1/4 teaspoon of fennel seed, and a tablespoon of brown sugar. It's the best. No more jarred stuff for me. I forgot to say I also add 2 leaves of fresh basil. Update: the 1st time I made this I did not measure parsley and it was delicious. I find measuring amount to too much parsley and the sauce is bitter.
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Caramel Sauce

Reviewed: Dec. 24, 2011
thank you Lorri and thank you CandyH. Love the stuff and I think it tastes much more like carmel than butterscotch which I'm not that fond of. I put 2 cans in my crock pot and cooked for 4 hours on high. I then did as CandyH directed and added 8 oz of cream cheese and 2 teas of vanilla and a pinch of salt to cut sweetness (never heard of that before but thought I'd give it a try. I feel like I'm getting away with something to be able to make such a delicious sauce with so little effort. I plan on drizzling over cheesecake for Christmas dessert. Thank you both!
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4 users found this review helpful

Southern Fried Chicken

Reviewed: Jan. 1, 2011
After years of trying countless methods of frying chicken, with this simple recipe, I am finally a success. I had spent a small fortune on food for the holidays and needed to do something economical to just have available over the New Year weekend. I purchased leg quarters @ $.89/lb. I cut them at the leg joint and proceeded as directed. Really good. My son, who hates cold chicken, enjoyed it so much hot off the stove that he had to give it a try cold and was very happy he did . I did add a little garlic powder, sweet paprika and seasoning salt to the flour, let it sit for between 15 and 20 minutes before the second dredge in flour and then let it sit for about 10 minutes before frying. None of that is what really made the big difference. This is a great recipe. I'm a northerner who no longer wonders what it is that's so great about southern cooking. Thank you Cindy!
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26 users found this review helpful

Stuffed Pepper Soup IV

Reviewed: Jun. 29, 2008
I followed others advice and used beef broth, oregano, fennel seed and a little brown sugar. It was absolutely delicious. I don't like green bell pepper at all so I substitute with red bell peppers. I also add at least 2 cloves of fresh garlic. The best soup I've ever had and I make lousy soup. Update: I have made this without the rice but add extra ground sirloin or chuck and it is wonderful.
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1 user found this review helpful

Sunday Meat Loaf

Reviewed: Oct. 30, 2011
I used neither the celery nor the carrot. Just too lazy. Used quinoa rather than oats and can't recommend it unless gluten is an issue. Even though the quinoa wasn't what I expected, the meat loaf was otherwise fantastic. I haven't had much luck with meat loaf but this was a winner. Thank you Patricia.
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3 users found this review helpful

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