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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

Fluffy Whole Wheat Biscuits

Reviewed: Sep. 13, 2008
Super great! I can't believe how fast & easy this recipe is, it makes me look like I've been making these forever (tonight was my 2nd time), and maybe someday my son's kids will talk about "grandma's biscuits" :-) These are amazingly light and tasty and I'm afraid to make any changes/additions for fear that they won't be the same. I won't be wasting money on refrig. rolls anymore!!
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0 users found this review helpful

Corn and Avocado Salsa

Reviewed: Aug. 17, 2008
Very, VERY good! Okay, so I normally think of this kind of stuff as "foo-foo" gourmet and don't even consider making it. BUT, since I was hosting a Fish Taco dinner party, I figured I needed to impress, I went for it. I made about 1-1/2 times the recipe, as I wanted to serve it both with chips as an appetizer and with the Fish Tacos (recipe from this site). I let it sit in the fridge for a few hours to mingle flavors and I think that was a good idea--I wouldn't serve this right off of the chopping board. Anyway, I had to fill up the appetizer bowl about 4 times, and the regular 'ol tomato salsa from the jar barely even got touched. It tasted even better on the tacos. My husand ate about 1/3 cup just as a "taster" before anyone even came over. So, huge success, and I will make this again :-) OH! Do wear gloves when handling the jalapenos, my fingers burned for several hours after making this.
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36 users found this review helpful

Fish Tacos

Reviewed: Aug. 17, 2008
What a hit! I don't normally like to deep-fry things, but I recently broke down and bought a liquid thermometer, so I figured I'd give these a shot; besides, my hubby brought home some dorado (mahi mahi) that he caught, and he really wanted fish tacos. The batter was perfect (I use a Pacifico beer) and the white sauce was awesome! I made a double batch (based on other reviews) and I'm looking forward to using it as a veggie dip or even salad dressing. Yummy! I served these with Avocado & Corn Salsa and Refried beans w/out the Refry (both from this site) and this was one successful dinner party. I guess I'll be making fish tacos more often :-) Thanks!
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2 users found this review helpful

Macadamia Nut Crusted Mahi Mahi

Reviewed: Aug. 14, 2008
FANTASTIC!! I wish I could give this 10 stars! My husband called in the afternoon to say that he had just caught some dorado (that's what us So-Cal folks call mahi mahi) and I wanted to make something that was going to be different than the way I had eaten it before (plain, grilled or raw, with soy sauce). This was the most delicious fish I have EVER had--restaurant or home cooked--the best. Each and every flavor could be tasted and they combined so well. I had never cooked with habaneros before, and DO NOT use more than two, but they gave the perfect heat to the sweet fruits and coconut. I was worried that I wouldn't be able to taste the macadamia nuts, but even they made themselves known in this recipe. Considering the fish was "free" (sorta), it wasn't too expensive of a meal, but it is definitely worth the cost even if you have to buy the fish. This meal is worthy of heads of state, and actually impressed my husband (he's a fisher, not an eater of fish). I will make sure to keep these ingredients on hand during dorado season. Thank you for the superb recipe (and for making me look like a 5-star chef!)
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9 users found this review helpful

Mandarin Orange Cake I

Reviewed: Aug. 13, 2008
HOLY COW!!! This is one dee-lish-us cake! I made this exactly per the recipe (well, except I used coconut cream pudding for the topping cuz it's all I had) and it came out sooo yummy that we all had a second piece right after finishing the first. I am not a highly-skilled baker, normally, but this one made me look like a pro! Next to Sam's Famous Carrot Cake, this is definitely the BEST cake I've ever made (and eaten, too). It came out light and super moist and I love the topping, too. I think the orange flavor is just right--I wasn't looking for something over-poweringly orange, anyway, and the coconut cream pudding was the perfect combo for the topping. Thanks, Ellen :-)
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2 users found this review helpful

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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4 users found this review helpful

Pumpkin Casserole

Reviewed: Jul. 29, 2008
This had a really great taste, but I'm not sure if it cooked up the right way?? I was expecting a little more of a cake-like texture, but it came out just like pumpkin pie, which was still terrific:-) I used canned pumpkin, so maybe that had something to do with it. The kids had mixed reviews--one loved it, the other one (who eats the heck out of pumpkin pie) didn't really go for it--but then again, he would say candy was yucky if I told him it tasted good--whatever! We grown-ups chowed down and I will definitely make this again.
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1 user found this review helpful

Easy Hawaiian Chicken Packets

Reviewed: Jul. 28, 2008
TERRIFIC!! These came out so moist and flavorful and this was one fast & easy meal! I used chicken breasts from the family pack that you buy in a bag and I didn't cook them on the grill--I put them in the oven at 400 deg for about 20 min. I combined the teriyaki sauce with minced garlic and blk pepper and marinaded the chicken in a ziploc for about two hours before putting everything into the "packets". I also added sliced carrots and used frozen (thawed) peppers, instead of fresh (it's less expensive to buy them frozen!), and a sliced red onion. The kids really ate this up (well, the chicken, carrots and pineapple part at least), and even asked for more. Next time I'll make more than one per person, or use larger chicken pieces. This would be an amazing make-ahead meal for a family BBQ or even a camping trip. I'll be making these often in the future. Thanks!
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3 users found this review helpful

Frozen Raspberry Cheesecakes

Reviewed: Sep. 13, 2008
I really liked how easy these were to make. I doubled the recipe and divided it among 4 ramekins (didn't have small springforms). The kids actually liked this one! I added some choc syrup to the cheesecake mixture and used graham crackers for the crust. We really liked the choc/raspberry combo. Make sure to spray whatever type of dish you use with cooking spray--the crust even stuck to the glass ramekins!
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5 users found this review helpful

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

Chewy Coconut Bars

Reviewed: Jul. 25, 2008
VERY tasty! With a few of the suggested changes, these bars came out super great--very moist and chewy, without being overly sweet. I used regular butter instead of shortening, increased salt to 1 tsp, vanilla to 2 tsp, decreased choc chips to 1 c. (I used mini morsels) and increased coconut to 1 c. I left out the nuts 'cuz the kids aren't too fond of them, but I'm sure these would be great with either pecans or walnuts. These were SO easy to make and I can tell that they would travel well for a camping snack, school lunch or for a get-together. I ended up cutting these into 32 bars, and that seems to be a perfect size, that way I don't feel so guilty about eating two...
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Classic Macaroni Salad

Reviewed: Jul. 25, 2008
This is the best EVER macaroni salad. I don't usually make this, because I don't like mayo-based salads, buy boy am I glad I tried this one! I hosted a family BBQ and this was a HUGE hit with everyone. I love, love, love the sweet and crunchy taste of this salad. Made changes, as follows: decreased mayo to 2/3 c., vinegar to 1/8 c., 1/2 c. sugar, 1/2 Tbsp mustard (don't like mustard), added 1/4 tsp. celery seed and paprika, diced 1/2 red onion and celery, used frozen (thawed) peppers (grn, yellow & red) which I diced, and omitted the pimento. I let it sit in the fridge for about 4 hours before serving. This was even better as leftovers with some diced ham added in for lunch, the next day. YUMMY! I will be making this again and again.
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1 user found this review helpful

Simple Mexican Rice

Reviewed: Jul. 25, 2008
Absolutely YUMMY! Surprisingly, with all of the Mexican dishes that my grandmother passed down to my mom (who is not Mexican), this recipe never made it, so I've never made it from scratch, only using a box mix in the past. This came out so good, even with it being left in the oven too long (had to leave the house, forgot the rice!), it came out perfect!! I used a little more chili powder, but fresh onion and garlic, and next time I may add some green chilis, too. This was so easy, I'll never have to use Rice-a-Roni again. Thanks for the terrifically simple recipe :-)
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1 user 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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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

Simple Salisbury Steaks

Reviewed: Aug. 8, 2013
YUMMY!! I had never even thought of making Salisbury Steak until we had the frozen dinner type. My husband said, "Hey, I bet you could make this better." Little does he know, all of YOU make these recipes better before I even look them up! :) I adjusted the recipe to feed 7 and the "steaks" came out pretty big in size and flavor. Loved this with mashed taters and extra gravy--thank you!
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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

Sarge's EZ Pulled Pork BBQ

Reviewed: Jun. 8, 2008
I've never attempted pulled pork before, so I was amazed at how great this came out. I've only ever cooked tenderloin, so I had some fear about the butt/shoulder roast. I cut a 4 lb roast in half, followed the recipe (well, I didn't have as much time as suggested, so I did 2 hrs on High and 4 hrs on low) and after "pulling" half of the roast, I realized I didn't need to shred the other half--I could actually save it to use for another meal! How awesome is that?? The roast came out so tender and half of it (2 lbs) fed 3 adults and 2 kids. Served with Restaurant-Style coleslaw and Chip Truck fries (both from this site), this was a terrific summer-time meal that I will definitely make again and again. I'm still so excited about the idea of getting two meals from a $7 roast, I can hardly stand it!! Now I just have to decide what to do with the other half...tacos, enchiladas, hmmm...Thanks Sarge!
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2 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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