Blossom Recipe Reviews (Pg. 1) - Allrecipes.com (11335939)

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Men Love This Steak

Reviewed: Feb. 23, 2014
This recipe was probably the BEST steak I have ever eaten in my entire life! My family loved it. I used onions instead of peppers because that's what I had. Outstanding!!
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1 user found this review helpful

Lentil and Sausage Soup

Reviewed: Jan. 17, 2014
This recipe is wonderful. We all enjoyed it. The only thing that I changed was, I cooked the ditalini separately,and put it in a gallon size ziploc bag and refrigerated it. I add the pasta to each individual bowl of soup, so that the pasta stays firm and doesn't go mushy on me. I always do this with any soups that have pasta in them. Makes a huge difference. Will make this recipe often, during the cold winter months.
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5 users found this review helpful

Slow Cooker Pulled Pork

Reviewed: Dec. 5, 2011
Absolutely delicious! I used pork loin. I followed the recipe as far ingredients, but cooked in pressure cooker rather than slow cooker, because I like the way the pressure cooker infuses the flavors. The meat was 'melt in your mouth' tender and had a delicious flavor. Will definitely make again. Used the Restaurant Coleslaw from this site....that was awesome also. Great combo!
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2 users found this review helpful

Western-Style Baked Beans

Reviewed: Jul. 4, 2011
WOW--- wow, wow, wow!!!! What a dish! I followed it to the letter....except, I had smoked a beef brisket yesterday, and couldn't resist chopping and adding some to these beans! These are delicious! My husband will go crazy when he tastes these! It really is a meal in itself. I think I am going to make some coleslaw and good crusty bread or Texas toast to go with it! This will feed a crowd! I have tried similar meat and bean recipes, but this recipe 'rocks'!! I'll make this again and again!!! Thank you so much to the person who posted this!!!
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8 users found this review helpful

Brown Sugar Meatloaf

Reviewed: Jun. 2, 2011
I have used this glaze for meatloaf for a long time. I actually add a few shakes of red wine vinegar to the ketchup and brown sugar. It just adds another depth of flavor to the glaze. You need to adjust to taste. I also put the glaze on top of the meatloaf, because my loaf pan has another pan that sits inside it with holes for the grease to drip away from the meatloaf. I use my own meatloaf recipe (in my head), but the glaze is what gives it the flavor. Awesome!!
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5 users found this review helpful

Sister Schubert's® Caramel Apple Crisp

Reviewed: Apr. 26, 2011
Fixed this for Easter dessert. Everyone thought it was good, but no raves. I thought it was kind of sweet. Probably will not fix it again, only because we prefer a crunchy topping on this type of dessert. It served its' purpose, so that's what matters. Glad that we tried it.
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4 users found this review helpful

Grandma's Corn Pudding

Reviewed: Apr. 25, 2011
Made this yesterday for Easter dinner. Followed the recipe exactly. We all loved it! It wasn't too sweet and didn't have that corn muffin mix taste, that so many recipes have now. This is REAL corn pudding!! Very custardy, warm, comfort food! Definitely the real deal! Will make this again and again!! Thanks for sharing:)
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7 users found this review helpful

Easy and Elegant Pork Tenderloin

Reviewed: Apr. 22, 2011
This was good, but I would not have rated it outstanding. It definitely needed more flavors. I followed the recipe, except I added a few shakes of garlic pepper to the bread crumbs. I think with a little imagination, this could have been upgraded from easy and elegant to 'over the top' delicious. Pork tenderloin is almost always tasty, juicy and extremely tender. I just wasn't that impressed with the bread crumbs and olive oil.
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2 users found this review helpful

Caramelized Bacon

Reviewed: Apr. 15, 2011
I saw Paula Deen do this years ago and tried it! Delicious!! If you are having trouble with the bacon being limp, try putting a cooling rack inside the pan, so that the heat circulates all around the bacon. It will get super crisp! Also, the fat drips away! I don't care for cinnamon, but love the idea of the pepper or cayenne! I will definitely try the Blue Agave...that sounds awesome!! We don't eat bacon often, but this is our favorite!! It's a guilty pleasure:)
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5 users found this review helpful

Chicken Primavera with Pasta

Reviewed: Apr. 11, 2011
I have been making this since the Philly Cooking Creme came on the market. I grill the chicken over charcoal briquets or on a stovetop grill, then cool and cut into bite sized pieces. Any kind of pasta will work. I like penne pasta, fettucine or bowties. I use leftover grilled asparagus, broccoli or frozen peas. I saute' chopped onion, julienne tri-colored peppers (or diced pimentos), and sauteed mushrooms. Really, whatever you have on hand or whatever you like. Put it all together, add a container of cooking creme, and you've got dinner. The garlic cooking creme is delish in mashed potatoes.
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24 users found this review helpful

Taco Salad I

Reviewed: Apr. 9, 2011
This recipe is delicious. I have made it for years. Instead of French dressing, I use 1/2 taco sauce and 1/2 Catalina dressing (whisked together) and poured over the salad at the end. Let each person pour their own. Some people don't like as much dressing. I even pour a little of the Catalina/Taco sauce mixture into the ground beef mixture. Fritos or tortilla chips...both are delicious!! You can get totally creative and add what you like (i.e. green chilis, black olives, avacados, etc.) It is so good!!
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9 users found this review helpful

Vegetarian Chickpea Sandwich Filling

Reviewed: Jan. 18, 2011
Boy, who would have ever thought to do this with chickpeas?? This stuff is the bomb!! We love it. We ate it on crackers. Fishlove, you've got a winner here! Thanks for sharing it:)
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18 users found this review helpful

Baked Honey Mustard Chicken

Reviewed: Jan. 18, 2011
This recipe was such a big hit with my husband. I used l/2 prepared mustard and 1/2 dijon mustard. The only other thing that I added was, when I turned the chicken, I had put some french fried onion rings (French's...the ones in the can) in my food processor and I sprinkled them on top. It was awesome!! We couldn't have gotten a better chicken entree at a restaurant!!! Thanks Mary for a real keeper!!
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3 users found this review helpful

Chicken and Bow Tie Pasta

Reviewed: Jan. 10, 2011
We loved this recipe! I followed the original recipe pretty closely. I'm not one to measure a lot (unless I'm baking). I think onions and mushrooms would have been wonderful and added more flavor. I know that I added way more parmesan than what the recipe called for. I seasoned a couple of times with S&P. I will fix again and again....just not too often...maybe special occasions. Thank you so much for sharing this delicious recipe!!!
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1 user found this review helpful

Slow Cooker Lancaster County Pork and Sauerkraut

Reviewed: Dec. 24, 2010
I have made this for many years. Mine is a little different. I add a fresh apple, cut up to the sour kraut, along with a tablespoon or two of dark brown sugar (you can adjust to taste). Simmer until the apple turns mushy; mash the apple with the back of a fork, and then discard the skin. It almost makes applesauce out of the apple (sometimes, in a pinch, I use applesauce). I make mashed potatoes (usual way) and serve the sauerkraut on top (yes, on top of) of the mashed potatoes and the pork on top of the sauerkraut. OMGoodness, it is to die for. You can't eat enough!!! It has always gotten rave reviews!
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9 users found this review helpful

Foolproof Rib Roast

Reviewed: Dec. 10, 2010
Perfection! Have done this many times..always perfect.
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6 users found this review helpful

Anniversary Chicken I

Reviewed: Oct. 5, 2010
Oh my goodness! We had this for dinner tonight. Easy to prepare and fit for a king! Not really 'heart healthy'...but everything in moderation...right? It was delicious! I used Jack Cheese instead of Cheddar. Thank you so much for sharing this recipe. We will definitely have this again and again....in moderation, of course..haha! This is very impressive, if you're having company! I would serve this to Barack and Michelle!! It was THAT good!
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4 users found this review helpful

Delicious Ham and Potato Soup

Reviewed: Sep. 26, 2010
This is a real comfort food recipe. I have made it by the recipe and I have done variations. We like it with crumbled bacon bits on top, I stir in shredded cheddar cheese (or whatever cheese you like) and when I have fresh, steamed broccoli, I always save the leftovers for the soup. Frozen peas, cooked carrots, corn...use your imagination. I also make it in my pressure cooker sometimes, which I think helps the flavors to blend. Just be careful not to cook too long, or it will become 'mushy'. I always use chicken stock instead of water. It is delicious! Thank you Ellie for sharing.
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8 users found this review helpful

Brunch Omelet Torte

Reviewed: Sep. 25, 2010
This recipe is outstanding! Not exactly heart healthy, but like someone else stated, it isn't something that you would eat very often. My family loved it. Anything in moderation is ok. I followed the recipe, except I didn't have any fresh parsley. We had it for dinner, but I think it would be great served any time of the day! Thanks Michele for sharing this yummy recipe. I will definitely make it again....probably not until the holidays. It is that 'special' kind of recipe!
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6 users found this review helpful

Chicken and Broccoli Braid

Reviewed: Sep. 2, 2010
Wonderful recipe!! Will definitely make again and again!
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16 users found this review helpful

Displaying results 1-20 (of 29) reviews
 
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