Sandra A Recipe Reviews (Pg. 1) - Allrecipes.com (1093634)

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Sandra A

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Southern-Style Chocolate Gravy

Reviewed: Nov. 29, 2013
This was close. The flavor was good but it was fairly thick. This could have been that we cooked it too long. We will be trying it again with a few tweeks. Definitely needs the 1/4 teas salt and a full 1/2 cup of cocoa. We will probably decrease the flour slightly and add something to improve the flavor from good to great. We are thinking one of the following: cinnamon; more vanilla; chili flakes; almond extract.....
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General Tsao's Chicken II

Reviewed: Mar. 22, 2012
Ok, this meal was a comedy of events. Our family loves General Tso chicken from the local restaurant. However we are in the process of adopting from China and are saving all our pennies. So, I went looking for a good recipe to make it at home. This recipe seemed to get the best reviews. I printed it and added the ingredients to the grocery list. The night I was going to make it, my dh comes home and says he doesn't mind making it, so I move out of the way. I start doing "prep" work like cutting up broccoli, onions, and gathering ingredients. My dh starts putting together the chicken ingredients to fry. First I tell him to use the cornstarch, he gets out the cornmeal. Thankfully I notice this and correct him. He starts frying and I say, "did you add the sugar?" "What? No". So he goes back to the recipe and finds the quantity of sugar, adds it and starts frying. Immediately the chicken is burning black. (me) "How much sugar did you use?",(him)"It says 1/2 cup."(me)"No, it says 1 t" (he really does know how to cook). We doubled the sauce and overcooked the broccoli. Even though it was a little sweet it was good. We can't wait to make it "RIGHT" the next time. Thanks for a great recipe even when it was so messed up by us! NEW INFORMATION: We tried it as written and didn't like it. Next time, we are going ahead and purposefully repeating the mistakes of the first time we made it (except the overcooked broccoli). We liked it much better the first time.
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McCormick® Gingerbread Men Cookies

Reviewed: Dec. 19, 2010
We love these. Nice and sweet and soft.
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Summer Salad with Cumin-Crusted Salmon

Reviewed: Nov. 29, 2010
This was very good. I really dislike it when someone rates a recipe after changing half the ingredients, but on this one we did make one very major substitution and one omission. When I went to purchase salmon it was very expensive so I purchased some frozen, portioned Tuna Steaks instead and we also omitted the pine nuts due to their expense. I was very concerned that the flavor combinations would not work with Tuna. However, it was very good. Our three boys (ages 8, 11 and 13) were not quite sure about the cool, pink centers of the Tuna, but they did like the salad. I think a very small amount of feta is definitely successful here. However, be careful not to overdo it or it becomes too overpowering. Same with the dressing. It was very good, but we drizzled only a small amount over the salad. Overall, I would def. make this again, with the Tuna, for the hubby and I.
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Cherry Pie IV

Reviewed: Jun. 13, 2010
Ok, I make pies all the time. I am not a novice, but I really messed something up on this one. I measured my cherries by weighing them (after pitting). I used 2 pounds, which actually measured out to between 4 and 5 cups. I used a different crust because I like my crust better. I forget to add the butter, so I dotted it on top. However, the pie was like soup. The filling thickened perfectly on the the stove top. But out of the oven it was like I had poured cherries and juice into the crust. It tasted yummy. The only thing I can think of was that while pitting the cherries, we lost power for about 7 hours causing me to put off finishing the pie for almost 24 hours. I put the cherries in the fridge and didn't add anything to them until I was ready to actually make the pie. I don't know if they sat to long? Crazy. I will try again, but maybe add a lot more cornstarch and remember to add the butter in. However, that shouldn't make a difference in the chemistry. Any ideas?***Edit*** Well, I cooled it in the refrigerator overnight. That caused it to gel and set up. I've never had to cool a pie completely before cutting. This one seems to require it.
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Turkey Wraps

Reviewed: Jun. 3, 2010
These were very good. They were filling for the amount of calories. We have been counting calories and using the whole wheat tortillas really cuts back the calorie count. We can also adjust the calorie count by using less cream cheese spread (or fat free spread), less meat and more veggies. Thanks for a recipe that we will be using often.
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Spicy Garlic Lime Chicken

Reviewed: Aug. 24, 2009
I was using this to teach my 12 year old son an easy recipe. We put the spices on the chicken and were getting ready to put it in the pan when Dad changed our plans. So we threw the chicken into a ziplock bag for a few hours and when we got home, Dad decided to teach the 12 year old how to grill it instead. It turned out AMAZING. My 10 year old who avoids all meat as though it is evil, said it was good and he would eat it again. WOW. We did pour a little bit of lemon juice into the ziplock bag with the chicken and they put a small pat of butter on the chicken just before they took it off the grill. Easy and tasty recipe. Thanks!
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Easy Decadent Truffles

Reviewed: Dec. 18, 2008
This recipe, as written, is WAY to sweet. I think I almost went into a sugar coma the first one I ate. My instinct was to cut back on the sugar, but I followed the recipe and really wish I hadn't. The only person in the family who will eat them is the 6 year old. Now, I do think these would be a 5 star if you cut the sugar in half. I don't like reviews that completely change the recipe and then rate it, usually at a hirer rating than it deserves. So I am rating these as a 2 because I would never make them again as written. Next time I make them, I will use half the sugar.
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Rhubarb Sour Cream Pie

Reviewed: Jul. 29, 2008
This was good, but not as good as the reviews seemed to make it sound. I really like a rhubarb custard pie and thought this would be a similar texture and taste, but I think I will stick with the custard. Thanks for the recipe anyways
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Roll-Out Cookies

Reviewed: Dec. 19, 2007
These were the easiest cut out cookies I have made yet. They didn't need to be refrigerated (yeah) and they came together quickly. The most difficult part was getting the last of the flour mixed in, but I just dumped the mixture onto a well cleaned counter top and used my hands to mix it together (sort of like kneading bread) and it came together really well. I also used Almond Extract rather than lemon and they are very good. If you roll them out thin they are really crisp (a great texture for a sugar cookie) OR you can roll them thicker and they hold together better but were NOT tough. VERY NICE. This will be our Christmas Cookie Recipe from here forward. Thanks so much!
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Martian Cookies

Reviewed: Jul. 10, 2007
My son and I made these. We tripled the recipe and added an additional 1 1/2 cups of chocolate chips but did not use the nuts or butterscotch chips. My boys say they are 5 star. I gave them a four only because they are a "little" bland. I think they need frosting, but my boys say they are perfect without it. They are definitely a cake cookie. Not flat our crispy. We decided they should be cooked at 375 for 12 minutes. Otherwise they take 16 minutes and dry out some. Thanks for a nice healthy cookie recipe!
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Broccoli Chicken Delight

Reviewed: Mar. 20, 2007
This was VERY good! It tasted a lot like a hot spinach dip (just not as rich). I made several changes. I used one can of cream of chicken soup and one can of cream of mushroom soup. I also stirred about 1 cup of shredded cheddar cheese into the soup and mayonnaise combination and only sprinkled about 1/4 cup on top. I also used frozen spinach, thawed (by accident actually - I thought it was finely chopped broccoli-OOPS) rather than the broccoli. I will Definetly make this again. My boys weren't so fond of it, but that is typical for them with anything that could be called a "casserole". Thanks for the great recipe.
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Iowa Pork Steak

Reviewed: May 18, 2006
This was good. My family liked this. We have a difficult time finding good recipes for pork steaks. Since we buy our pork as a pig and have it butchered we do end up with a lot of pork steaks which I find difficult to serve with variety. This was a good change. Thanks for the recipe I made a few changes however. I didn't salt and pepper the steaks (which draws the juices out and will dry them out considerably). I also didn't sear them. I normally would because that also will help them retain their juices, but my steaks were fairly thin and I worried that searing them would have cooked them to much for 90 minutes in the oven. I didn't have dry onion soup mix so I used dry vegetable soup mix which was very good! I also used dry white wine in place of the water and fresh mushrooms in place of the canned.
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Hamburger Potato Casserole

Reviewed: Feb. 15, 2006
This was good. I added garlic to the Soup and covered it with foil until time to add the cheese. I made it this time with ground deer which I had trouble eating, but everyone else really loved it. I am going to try it with pork chops next. I think that will be really good. Thanks for a good recipe.
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Scalloped Corn and Broccoli

Reviewed: Feb. 8, 2006
Our family is proof that everyone has a different taste for the same thing. My husband and I thought ehhh okay, our 8 year old son had the same reaction. Our 6 year old son hated it (not a surprise there) and our 3 year son LOVED it and ate his whole serving! My review: This recipe was okay. We ate it, but probably won't make it again. However, I did use fresh (frozen by accident in the fridge) broccoli and omited the sugar per the other reviewers. I think it needs some sugar. That probably would have made this a little better.
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Awesome Pasta Salad

Reviewed: Nov. 6, 2004
Awesome. I loved this salad. Thanks for the recipe!
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Amish Bread

Reviewed: Oct. 1, 2004
This was a perfect white bread for the bread machine. I did not bake it in my machine. Instead I allowed the machine to run as usual. Then I removed the dough, punched it down and let it rise in a regular bread pan. Baked it at 350 for about an hour. It was great. My DH who doesn't care for homemade bread because the crusts are always to hard, loved it. I think I will make this regularly. My boys ate their whole lunchmeat sandwich (never happens at our house) when I made it on this bread. Thanks for the recipe!
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Glazed Meatloaf I

Reviewed: Oct. 1, 2004
This was really good. I only gave it a 4 star for the following reasons. First, I added salt, pepper and garlic (I've never heard of a meatloaf without salt & Pepper) and a little extra bouillon. If I hadn't I think it would have been very bland. Second, I would change the glaze slightly. It was really really sweet. I think I will cut the sugar down (maybe in half) next time. I will also put the glaze on at the beginning and let it carmelize and get thick and goey. 10 minutes wasn't enough time for the glaze to do more than get hot (barely). I personally like my glaze to become "baked on". Over all, it was a great meatloaf. It held together better than any other meatloaf I have ever made which means it made a wonderful next day meatloaf sandwich!
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Sausage Bean Soup

Reviewed: Nov. 9, 2003
We love this recipe! I omit the onions and butter beans. I also use dried basil and add an extra can of Diced tomatoes. It is very very good. A nice winter soup without being "chili"
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Judy's Strawberry Pretzel Salad

Reviewed: Nov. 7, 2003
WOW! I make it just like it says. The only problem with this recipe is the amount of waiting....to eat it. Make it, You won't regret it!
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