pschoeben Recipe Reviews (Pg. 1) - Allrecipes.com (1127922)

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Good Old Fashioned Pancakes

Reviewed: Nov. 2, 2013
This one has make it to my permanent recipe box in the cabinet. I add more milk to it to make it thinner.
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Best Steak Marinade in Existence

Reviewed: Nov. 2, 2013
This is my main go-to marinade. I like to marinade flank steak in it for 24 hrs. Everyone just raves about it!
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0 users found this review helpful

Clone of a Cinnabon

Reviewed: Nov. 2, 2013
Yeah...the best, can't get any better.
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2 users found this review helpful

Tuna Noodle Casserole from Scratch

Reviewed: Nov. 2, 2013
It's ok. Definitely not good left over :(
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1 user found this review helpful

Hamburger Steak with Onions and Gravy

Reviewed: Jun. 20, 2013
Very good. I did the recipe exactly as is, and I think the gravy came out too thick. I would add a little more stock to it, maybe another 1/4c to start.
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1 user found this review helpful

Italian Sausage Soup with Tortellini

Reviewed: Jan. 30, 2013
Ohhh yeah, even the kids like it. This is a winter staple for us since last year. The only thing I do different is simmer just a tad more. I tend to like my soups a little more thick.
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4 users found this review helpful

Parmesan Sage Pork Chops

Reviewed: Jan. 20, 2013
This is the best I have found. But I cook 4-6 chops, so I at least double the egg. I use panko crumbs instead, much more crunchy. I usually don't have the lemon so I've been leaving it out. Still turns out the best!
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5 users found this review helpful

The Best Chicken Fried Steak

Reviewed: Jun. 6, 2012
This really is the bomb! Except I use Country Gravy....
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1 user found this review helpful

Grandma's Green Bean Casserole

Reviewed: Jan. 30, 2011
This was really good, but I just couldn't use the crackers ~ I had to stick with the fried onions ~ its just not a holiday dish without it.
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1 user found this review helpful

Baked Potato Skins

Reviewed: Jan. 30, 2011
I used a lot more cheese only because we're cheesy kind of people. Here's a hint: when scooping out the guts of the potato, use a melon baller ~ its much easier to use and you have more control of it and won't rip the skin of the potato. Otherwise ~ FABULOUS!
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4 users found this review helpful

Whipped Cream Cream Cheese Frosting

Reviewed: Jan. 30, 2011
Fabulous! I used this frosting to go on top of "Favorite Old Fashioned Gingerbread". VERY nice!
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3 users found this review helpful

Lemon Mustard Chicken

Reviewed: Jan. 12, 2011
I had to eliminate the butter and bread crumbs because of dietary reasons, but did everything else; added garlic and used chicken tenders instead. Turned out great!
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Citrus Carrots and Sprouts

Reviewed: Dec. 28, 2010
This was great. Prepared it as written, turned out great. Was such a nice change to the usual 'corn' at a Christmas dinner.
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1 user found this review helpful

Pumpkin Chocolate Chip Cookies III

Reviewed: Nov. 7, 2010
Don't need to make any changes - awesome the way it is!
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1 user found this review helpful

Paul's Pumpkin Bars

Reviewed: Nov. 7, 2010
Really awesome! Am going to make a double batch next time.
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1 user found this review helpful

Hearty Halibut Chowder

Reviewed: Sep. 6, 2010
WOW! this was really good! I did have to simmer it for a little while longer, I prefer my chowders to be thicker. Next time I may try it with a smidge of white wine and a little more heavy cream.
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7 users found this review helpful

Banana Banana Bread

Reviewed: Oct. 12, 2009
Very good!
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0 users found this review helpful

Sweet Dinner Rolls

Reviewed: Oct. 12, 2009
Not as sweet as I thought would be, but still very yummy.
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Chicken Milano

Reviewed: Oct. 12, 2009
This is delicious! We did as another suggested, substituted 1/2 cup broth for white wine. Using fresh basil over dried makes a difference too. Rendered the sauce down just a bit to thicken it up (I don't like cornstarch). I'm glad it made a lot, I was able to share some leftovers and have dinner again the next night.
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1 user found this review helpful

Southern Chicken Fried Steak

Reviewed: Jun. 17, 2009
I thought this turned out very yummy. One major tip - pound the crud out of the meat and get it as thin as you can. Otherwise you keep cooking it to get the meat done and burn the coating in the meantime. One reviewer said this was more like schnitzel, actually it is more like schnitzel only because you are pan frying it. If you want the traditional style chick fried steak you gotta deep fry it.
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4 users found this review helpful

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