Evelyn in KC Recipe Reviews (Pg. 1) - Allrecipes.com (1128531)

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Evelyn in KC

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Bierrocks III

Reviewed: Jan. 19, 2003
These were great! I made the dough in my bread machine using a slightly sweet roll recipe. For the sausage, I used RB Rice medium. Can't beat RB Rice!! And to make this easier, I used bagged coleslaw. DEFINITELY a time saver. I believe I used quite a bit more than 5 cups, too. Turned out great!!
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17 users found this review helpful

Dumplings

Reviewed: Nov. 24, 2002
These are perfect, warm and satisfying. I could eat them all day long.
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2 users found this review helpful

Apple Banana Cupcakes

Reviewed: Jan. 19, 2003
Yum! I grated the apple 'cause I didn't want a strong apple taste, just the moistness that comes from the apple. Also, I didn't realize before I started that I was out of nutmeg, so I just left it out. It still turned out great. I bet it's even better with the nutmeg.
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0 users found this review helpful

Four Cheese Macaroni

Reviewed: Jan. 22, 2003
Wow! This was great. The muenster cheese added just the right note of pungency. And actually, this does reheat just fine; you just have to stir a bit of milk in because macaroni has a tendency to dry out. Also, for the BEST macaroni, use the jumbo macaroni, not the regular size. I don't know why that makes a difference, but it does.
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4 users found this review helpful

Roasted Cauliflower Soup

Reviewed: Jan. 18, 2010
Excellent. Superb. It even won over my husband, whom I like to call the "soup skeptic." It's a wonderful way to eat one of my favorite veggies, but I think even non-cauliflower enthusiasts would like it.
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1 user found this review helpful

Chocolate Glaze II

Reviewed: Aug. 23, 2003
This stuff is great, a perfect topper for a chocolate bundt cake! As another reviewer mentioned, an extra tablespoon of butter made it even better. But the best thing about this is that no cooking is required! (Because it's not cooked, by the way, real vanilla extract is better than imitation in this recipe--not so chemical-tasting.) For those of you who found it a bit stiff, it may be that the butter wasn't quite soft enough. A few seconds on low in the microwave should fix that.
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45 users found this review helpful

Pleasant Pork Chops

Reviewed: Nov. 23, 2003
This was a nice change from the same ol' pork chops. Plus it was great not having to use the oven. I did have to add more chicken broth as it cooked down, but that was the only change. It's a good choice for a low-carb diet, and if you wanted to, you could reduce the carbs even further by using onion powder instead of onions.
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2 users found this review helpful

Paul's Pumpkin Bars

Reviewed: Feb. 17, 2004
These were great! I do think the next time I will cut back a little bit on the leavening to see if I can make them more bar-like, but MAN, they were good.
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Ranch Oyster Crackers

Reviewed: Feb. 17, 2004
These make a great filler snack item, and they're very inexpensive to make.
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Taco Seasoning I

Reviewed: Feb. 17, 2004
This is really good, and since it doesn't have flour (like some of the other recipes AND the prepackaged stuff), it's much better for low carb diets.
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1 user found this review helpful

Steak Salad

Reviewed: Feb. 17, 2004
This salad is unbelievably good. The combination of veggies sounds a bit odd but works SO well. I don't yet have a grill, so we cook the steak on a dry, salted cast iron griddle over fairly high heat. (If you've never done that, try it; it makes a wonderful steak. The salt is important.) This is one of our favorite salads.
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5 users found this review helpful

Chocolate Chip Pumpkin Bread

Reviewed: Feb. 17, 2004
Incredible. I usually try to be more helpful in my reviews, but all I can say is that this is incredible. Of all my quick breads (and I make some good ones), this is the universal favorite.
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Turkey Brine

Reviewed: Feb. 22, 2004
We have now used this twice with rotisserie chickens. I never have vegetable broth, though, so I've had to use chicken broth. It's still wonderful. I imagine it's perfect for turkey, too. I will never again cook a chicken or turkey without brining it, and this is my favorite brine so far.
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5 users found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Oct. 12, 2002
We thought these were great. It's not the only chocolate chip cookie recipe I'll use, but when you want a "big, fat, chewy cookie," this is awesome. For the cookies to stay chewy, they need to be left on the cookie sheet until cool. (Except, of course, for the few you just can't resist eating right out of the oven.) Also, the butter MUST be melted, and the flour should be all-purpose UNsifted. 10/17/04: I notice that some people have mentioned that this is a cakey cookie. I did not find that at all, and I HATE cakey cookies. My suggestions to avoid cakiness are: use real butter, be sure to melt the butter, don't overbeat your eggs, and do NOT skip the extra egg yolk.
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2835 users found this review helpful

Jo's Rosemary Bread

Reviewed: Sep. 6, 2004
Yum! Very tasty. I let it mix and rise in the bread machine and then shaped it into a loaf to bake. I didn't get a crispy crust, but that's because I brushed the top with butter after it came out of the oven.
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1 user found this review helpful

Pork Chop and Feta Skillet

Reviewed: Jun. 25, 2005
Wow. This was tasty. My only regret is that I didn't tenderize (pound) the pork beforehand. I just forgot to. Soooo good, though.
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0 users found this review helpful

Burger or Hot Dog Buns

Reviewed: Jul. 3, 2005
I will have to be really, really pressed for time to use prepackaged hamburger buns from now on. These really "special up" a burger. Sooooo soft and yummy ...
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1 user found this review helpful

Southern Living Magazine's Chicken-Fried Steak

Reviewed: Oct. 13, 2005
The cracker crumbs gave this a really lovely crust, and the meat was SOOOO tender. The gravy was quite good as well. The only things I might change are adding a bit more salt next time, and dredging the meat in cornstarch as the very first step so that the coating doesn't "puff out" from the meat. (That only happened on one of mine.) Oh, I cooked them a little differently too. Rather than pan-frying them, I deep-fried them for about five minutes each. (Before breading, the steaks were about 3/8 inch thick.)
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1 user found this review helpful

Cranberry Hootycreeks

Reviewed: Dec. 25, 2005
I've made these per the directions before giving them as gifts, and I've made them the standard cookie way, creaming the butter and sugars, then adding the eggs, flour, and other stuff. They are easier to mix the standard way but taste absolutely wonderful either way. And they make beautiful gifts. I notice one reviewer said that the eggs and butter together curdled. They don't curdle, exactly, though that is how it looks. It's just difficult to get a homogenous mixture. Doesn't hurt the end result, though.
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5 users found this review helpful

Fabulous Homemade Bread

Reviewed: Jun. 6, 2006
Oh wow, this bread is good. I mixed mine in the bread machine (1/3 recipe) and then baked it in two pans in the oven. After baking, I buttered the tops. Mmm, mmm, good. And AWESOME toasted.
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2 users found this review helpful

Displaying results 1-20 (of 73) reviews
 
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