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Fruit and Cream Pie II

Reviewed: Jul. 31, 2008
YUMMY! This was super easy to make and tasted great, too. I used 1 can of apple pie filling and cut up 3 white peaches to add to it; I also subbed vanilla yogurt for the sour cream, 'cuz that's what I had on hand. By only using one can of filling and some fresh fruit, this was very tasty without being too sweet. I also like how easy the crust is to make. I used a 10x10 casserole dish for this, so the topping was a thin layer. Next time I'll use a deeper dish so that the cream layer is thicker. This set up very well, but you definitely have to chill for a few hours, after it cools, before serving. The kids loved this with a little scoop of vanilla ice cream.
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Beef Chimichangas

Reviewed: Oct. 6, 2013
We liked this one a lot :) Definitely use FLOUR tortillas, as chimis are not made with corn tortillas. Anyway, this was very easy and I appreciated the baking over frying because, well, I was lazy today and didn't want to stand over the stove in 90 deg weather! We need 1-1/2 lbs of ground beef to feed us, so I just ended up using the whole pkg of taco seasoning and I only had fresh jalapenos which we like better than canned. Thanks for the recipe!
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2 users found this review helpful

French Herb Bread

Reviewed: Nov. 11, 2013
I've begun a new "hand made" bread phase in my life...this is a good, simple recipe. I didn't use the herb filling but I'm sure that will be fantastic next time I make this. I appreciate everyone's notes about making this by hand--my bread machine is packed up (somewhere!) after moving. I proofed and cooked this in a round 2 qt pyrex bowl and it was an awesome go with for spaghetti. Thanks for the recipe!
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Blueberry Cream Cheese Pound Cake I

Reviewed: Jul. 25, 2008
Great desert for after a BBQ!! I bought some blueberries because they were on sale and then, I didn't know what to do with them! I used some in a fruit salad for the family BBQ, and then I found this recipe and realized I actually had everything I needed on hand (well, except the bundt pan, so I an used angel food cake pan, which turned out just the same). This cake was very, very easy to make and came out perfectly moist, with just the right amount of lightnes and sweetness to top off the burgers that we gorged ourselves on. I followed the recipe exactly but I did have to cook it a little bit longer, but that may have been due to my mother-in-law's oven, not the recipe. Without even having a glaze, this cake disappeared in an instant--didn't even make it to plates, everyone just ate it right out of their hands, barely even dropping a crumb! Terrific!
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4 users found this review helpful

Banana Chocolate Chip Cake

Reviewed: Jul. 25, 2008
Wow! I love this cake. I actually made this recipe AS DIRECTED, without any changes, additions or substitutions...that's pretty amazing for me :-) This came out very light and fluffy and was a perfect snack cake, no frosting needed. What a great way to use up some bananas--definitely better than the same old banana bread! This might even be good as a layer cake with some chocolate cream cheese frosting, but I would decrease the chips in the cake if I were going to do that...I'll have to try it next time I've got some overly ripe bananas. Thanks for the recipe!
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Libby's® Pumpkin Cheesecake

Reviewed: Nov. 8, 2008
This is very, very yummy! I would probably half the sour cream topping next time, as it just about over-filled the pan (put it on a pizza sheet when it went back into the oven). I did add a little bit of ground clove, and if you're looking for more of a pumpkin pie taste, you'll want to add more spices. As is, this is a surprisingly light and creamy cheesecake with a mild pumpkin taste. I had to cook the sour cream part for about 15 minutes, then I turned off the oven and let it sit for about 30 minutes. I cooled on a rack for another 30 and then into the fridge for about 4 hours. It was perfectly cooked through and ready to eat. I will definitely be making this for our Holiday dinner!
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4 users found this review helpful

Low-Fat Orange Dream Cheesecake

Reviewed: Jul. 6, 2008
Well, I made the HIGH-fat version of this dessert and, boy, does it ever rate 5 stars!! I'm not sure how the low-fat one will turn out, but the ingredients I had on hand were not calorie counters! I actually used berry fusion flavor jello and I think you could use any flavor you wanted for this one. It set up very well and is the creamiest tasting cheesecake dessert I think I've every had. Note: if you're not pinching calories, go ahead and make a regular graham cracker crust, this idea of the cooking spray and sprinkling of the crumbs stinks--most of it stayed on the pie plate. This would also be great without the crust, chilled in individual cups. I'm guessing the "lighter" version is pretty good, too :-)
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18 users found this review helpful

Bacon-Cheddar Deviled Eggs

Reviewed: Mar. 31, 2008
This was the first time that I've ever made the deviled eggs--usually it's mom. These tasted great and the kids loved 'em. I don't know that deviled eggs are really worth the trouble, but what else are you gonna do with Easter eggs?? Anyway, I used ranch dressing and colby/jack cheese with honey mustard, garlic, onion & chili powders. They really were yummy!
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5 users found this review helpful

Maple Sausage Skillet

Reviewed: Jun. 17, 2008
This is my son's new favorite. Last night was the second time I've made this in two weeks!! 1st time I used 1 lb of sausage for the three of us and had a little left over--last night I used 2 lbs for five people, two of them kids (4 & 6) and had NO leftovers! The only thing I did different the 2nd time was to use a bag of frozen (thawed) stir-fry veggies and added a little extra bell peper. This is a very yummy, very inexpensive meal--thank you!
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2 users found this review helpful

Chocolate Coconut Bars

Reviewed: Apr. 16, 2008
These really hit the spot when looking to feed the sweet tooth. Surprisingly, they are not ovely sweet, just very, very yummy! Super easy to make and they keep very well. I also melted about 1/2 c. of choc chips with 1/4 c. peanut butter and frosted them after they had cooled. I'm going to make some (w/out the topping) to take camping this weekend as they will make an excellent "on the go" snack for hiking.
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3 users found this review helpful

Sensational Steak Sandwich

Reviewed: Jun. 3, 2008
These are great! I used red grape juice because we don't drink alcohol & never keep it on hand and I substituted the Garlic Butter recipe from this site for the horseradish/mustard sauce. I would suggest using that garlic butter everytime, it worked out really well. I also added a pack of au jus mix to the liquid. I used a very good cut of sirloin, so I didn't need to cook it for so long to be tender, but next time I think I could use a less expensive cut and get equally great results. My 4-yr-old commented, "very tasty" and his 6-yr-old friend gobbled it right up. I used 1-1/2 lbs of meat and there was just barely enough left over (3 adults, 2 kids) to make a sandwich for my husband's lunch. I will be making this often, as we love french dip sandwiches, but deli counter roast beef is rather expensive (1 lb of steak costs less!).
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4 users found this review helpful

Creamy Cream Cheese Frosting

Reviewed: Jul. 16, 2008
WOW! This frosting came out great! I used about 5 oz of cream cheese (that's what I had on hand), just under 1 c. of regular sugar and beat the crud out of it for about 3 min, adding about 1 Tbsp of Hershey's syrup for color/flavor, then I gently folded in 1/2 container of Cool Whip (didn't need a lot of frosting). The texture is smooth, light and super creamy. I've got it in the fridge for a few minutes right now, before I frost the cake (Choc. Choc. Chip Dream Cake, from this site), but it came out with a perfectly ready-to-frost texture. It is not overly-sweet and I can't wait for the Birthday Boy (my hubby) to get home so we can eat this...maybe tonight is the night we have dessert before dinner...I will definitely use this recipe in the future because I can tell that it will be very versatile and not too sweet. Thanks everyone!
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Strawberry Whipped Sensation

Reviewed: May 18, 2008
I made this a few weeks ago for a family BBQ and it was a BIG hit! I used graham cracker crumbs to make the crust. Make sure to line the loaf pan with foil, as this helps it to come out easily. I quickly figured out that you could use almost any type of fruit to make this and it would still be super yummy! I'm going to make it again for Memorial Day, but I think I'm going to use peaches or mandarin oranges, with the graham crust. UPDATE: Me & my big ideas! I made this for a third time, using mandarin oranges as I had threatened to do before. It didn't come out so well, but I think I know why: using a lg. can of the oranges, I did drain the liquid but I think they needed to be drained AGAIN after mashing. The flavor was terrific and after about a full day, it was completely frozen, but that was just the leftovers--we ate it without the fancy topping, anyway, and it was a bit more like a really oold, yogurt consistency but still very, very tasty. So, I think I will do it again, with a double draining for any type of canned fruit that I might use.
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28 users found this review helpful

Strawberry Pina Colada Pie

Reviewed: Jun. 29, 2008
Sooo yummy and not too sweet--we love it! Based on some of the other reviews, I made the following changes: used a 9" cake pan (deeper), made my own graham crust, used a six serving size pudding mix, and the whole tub of cool whip; I also put this in the freezer for about three hours and then transferred it to the fridge for the remaining few hours before serving. This set up and served very well. I think next time, though, I will just put the coconut (untoasted, maybe?) right into the pie mixture and use a little more pineapple. This pie was really easy to make and made for an excellent summer dessert.
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12 users found this review helpful

Cinnamon Coffee Cake I

Reviewed: Apr. 8, 2008
I made this as a half-batch and baked in a loaf pan for about 35 min. I used the butter/applesauce option and also traded the sour cream for vanilla yogurt, and used the 1/2 white, 1/2 brown sugar combo. I really liked the way this turned out--really good flavor and a moist, spongy texture. I'm not a fan of crumbly, dry coffee cake, so I will keep making it this way. Next time I think I'll add a drizzled icing. Thanks for all of the suggestions--you all are helping me become a better baker!
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36 users found this review helpful

Watermelon and Strawberry Lemonade

Reviewed: Jun. 1, 2008
This is SOOO good! I'm not sure what size blender you have, but I had to half this recipe for it to fit in mine :-) What a great fruit drink--I didn't even wait for any type of "special occasion" I just served it with dinner, but I'll be sure to make it for the next family get-together. My kiddo will eat watermelon every day and now that it's in season, I've got a great new way to use it before it goes bad. Thanks!! UPDATE: I finally got the chance to serve this at a family BBQ--this time made three blender-fulls (1-1/2 times the recipe) and it just about disappeared as dinner was being served up! Great complement to grilled burgers and macaroni salad. This is a summer "keeper".
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Photo by StayHomeCook

Buffalo Chicken Wings III

Reviewed: Feb. 26, 2008
UPDATE: To cure the swimming in grease problem, try what I do: first, cook the wings on your broiler pan (or any other setup where the grease can drain off,like a cooling rack over a cookie sheet), then after dipping in the sauce, cook again on a foil-lined cookie sheet to save some messy clean-up. As you can see from the picture, they come out very crisp with absolutely no greasy mess. This was my first time making hot wings. They turned out so great I had to submit a picture! I followed Walt's suggestions from his review, using Frank's Buffalo wing sauce and exact tomato sauce meas. I also added a bit of honey, garlic and onion powder and doubled the chili powder. Next time I will make sure to have cayenne on hand to turn the heat up a little. 2-1/2 lbs of wings were gone in 20 min and there were only 3 of us eating them!
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15 users found this review helpful

Meatball Sandwich

Reviewed: Feb. 26, 2008
These sandwiches were awesome! I made the 24 smaller size balls and cooked them on the stovetop in a large saute pan with a little bit of olive oil. I used 2 eggs and increased the garlic and parm cheese, and added blk pepper & onion powder. I always make my own sauce and poured it over the meatballs and let them simmer in it for about 15 min. I also added pepperoni slices to the mix and topped the sandwiches with shredded mozzarella instead of provalone. Great flavor, even the 4-yr old liked 'em!! UPDATE: These are just as good after being frozen and re-heated for leftovers. The kiddo actually asked for them, said he wants to eat them every night.
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3 users found this review helpful

Ciabatta

Reviewed: Nov. 11, 2013
This came out so great!! I made it all by hand (thanks for the how-tos y'all) and shaped it into a round loaf. Yummy, yummy and super easy :) My family was duly impressed.
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1 user found this review helpful

Italian Sausage Soup

Reviewed: Mar. 7, 2008
SOOO tasty! My husband (Mr. Don't Try Anything New) said this is a keeper--make it again. I served this last week for company and got a rave review from all. Changes: no spinach, more garlic (always!), onions, crushed red pepper (spiced it up!), small shell pasta at the end, extra zucchini & carrots. I used sweet Italian turkey sausage and added an additional can of chicken broth (1-1/2 recipe) and served it with garlic/cheese bread. This is one of the most flavorful soups I've ever had. We ate it again last night as left-overs and I think it might have even been better than the first time! Thanks for the recipe AND the suggestions :-)
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5 users found this review helpful

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