MEAUXJEAUX Recipe Reviews (Pg. 1) - Allrecipes.com (1134012)

cook's profile

MEAUXJEAUX

Reviews

Menus

 
View All Reviews Learn more

Slow Cooker Ham

Reviewed: Apr. 9, 2013
Wanted to try this ham for Easter because it's always so stressful juggling church, spending an hour driving to and from the inlaws, then getting home in enough to cook my ham in the oven. Was excited to just put it in the crock pot before hand and not having to worry about it. Got my usual 8# butt portion, studded it with some cloves, laid it in crock over some brown sugar (not sure how much I used), put a little more on top and cooked for about 5 hours before pouring some pineapple juice over it. Wanted to make gravy with it as I do with the oven version, but didn't want all the sugar in the juice to burn. As everyone else has said, the ham turns out dark but tastes great. It probably definitely doesn't need to cook as long; mine was borderline dry. While I felt like the flavor of the cloves was better infused in this recipe than when I make my ham in the oven and it was so easy, I probably won't make it this way again because the gravy was awful. But if gravy isn't important, definitely give this ham a try. You can't beat the simplicity.
Was this review helpful? [ YES ]
1 user found this review helpful

Pineapple and Cream Cheese Ball

Reviewed: Apr. 9, 2013
I was looking for a simple appetizer that would complement the pineapple used to make my Easter ham. I love how simple this cheese ball was but I suspected it wouldn't taste like much more than cream cheese with little chunks of pineapple in it. Unfortunately, I was right. While making it, I considered adding in some of the pineapple juice for more flavor but figured it would make the mixture too loose. I also thought about toasting some coconut and mixing it in, but didn't. I wish I had; it may have jazzed it up a bit. Otherwise, it was a bit too bland to make again.
Was this review helpful? [ YES ]
1 user found this review helpful

Missy's Candied Walnut Gorgonzola Salad

Reviewed: Jan. 8, 2013
This was a very tasty salad that I made for Christmas dinner and my husband actually commented on what a good-looking salad it was. I, too, used pecans (mainly because I had a two pound bag of 'em sitting around; I do like them but I'm sure walnuts would also be delicious) and I just bought a pre-made vinaigrette. As another reviewer stated, I only melted the sugar long enough for it to be glazed and dotted with bumpy sugary bits on them mostly out of laziness...it was taking too long to fully melt. VERY tasty. Had some nuts left over and could not stop popping them into my mouth. My only advice to you would be this: sugar that is in the process of melting is HOT. And it's STICKY. So if a nut flies out of your pan while you're stirring them, RESIST THE URGE to pick it up off the stove and throw it back in the pan. It WILL stick to your finger(s) and BURN them severely. I speak from experience. So please allow me to serve as an example of what not to do. Otherwise, thoroughly delightful.
Was this review helpful? [ YES ]
1 user found this review helpful
Photo by MEAUXJEAUX

Buche de Noel

Reviewed: Dec. 30, 2012
I would be lying if I said I didn't follow any other reviewers' tips. I beat the yolks 5-6 min on my Kitchenaid's highest speed, sprayed parchment paper with Pam, cooled the cake 10 minutes before turning out onto powered Silpat, cut off one end to make a stump, iced the outside with the cream and used a fork to make log marks, toasted some coconut to scatter around as snow covered dirt; meant to brush the cake with cream de cocoa but forgot, darnit. Anyway, with all these tips and a few of my own (cut a slice off both ends to get rid of the crusty edges and for a nice, smooth, clean look whether or not you want a stump; there is plenty of whipped cream to spread on the cake as well as to ice it with–I even had some left over; I did not bring eggs to room temp as I figured beating those yolks on high speed would warm them up fast enough and I've always heard you need cold whites to make a good cream; I always sift my powdered sugar and cocoa first before adding to a recipe), I could not believe how awesome this cake turned out my first go 'round. Directions (along with tips) were easy to follow and I didn't find it terribly time consuming or taxing on my bowls. Whip whites in large bowl as you have to add the yolks later. Be sure to parchment paper the whole pan as the cake batter does fill the darned thing all the way up to the top. I had just cut a piece for the bottom like a stoop. But I really sprayed everything with Pam so it turned out okay. Check out my pic.
Was this review helpful? [ YES ]
12 users found this review helpful

Cheese Dipping Sauce

Reviewed: Nov. 6, 2012
This was a great, super easy recipe. I was making mummy dogs for a Halloween party and needed a nice cheese sauce I could dye green and spread under the dog for a little oozing action. The hint of mustard was the perfect complement to my dogs and would also be tasty with pretzels. Seriously, I couldn't believe how quickly it came together and how awesome the consistency was for my purposes.
Was this review helpful? [ YES ]
0 users found this review helpful
Photo by MEAUXJEAUX

Peach Pie

Reviewed: Oct. 24, 2012
Let me start by saying I'm not a fan of hot fruit except under very specific circumstances. I had bought a bunch of white peaches because my husband claimed he was going to make a pie, but I had to step in to avoid having to toss all those beautiful peaches in the composter. Used the fabulous tip of putting the peaches in boiling water for 1 minute then submersing in ice water. Worked like a charm. Not sure why I've been hesitant to try that technique—heard about it years ago in reference to peeling tomatoes. I'm definitely a believer. Also took other reviewer's advice to use half white/half brown sugar. When I first started layering in my peaches, I thought I'd have a bunch leftover, but they all fit in the shell very nicely. Next time, I might just toss the peaches with the sugar, flour and butter instead of layering just for ease. Used the old aluminum foil over the crust edge trick, but it kind of stuck to the crust and pulled it off in places. Will have to work on that. I didn't add any starch because I had planned to let my pie sit in the oven after the cook time was over as suggested by some, but my husband could not leave well enough alone and took the pie out about 30 minutes after I turned off the oven. Sadly, it was pretty runny. Next time, I'll have to make it when he's not around. Overall, the pie was super easy to make and tasted fabulous.
Was this review helpful? [ YES ]
0 users found this review helpful

Sweet and Spicy Sweet Potatoes

Reviewed: Oct. 22, 2012
These were really good in spite of the fact that I over-seasoned them. Thought I had two sweet potatoes, but one turned out to be a little on the rotten side. But when assembling the ingredients, I forgot to halve them. Tho I did only use a small amount of olive oil. Didn't use poultry seasoning as I have none, but did take other reviewers' advice and use only 1 TBSP of the brown sugar and added 1 tsp. of cinnamon. Delish. Served along side Easy & Elegant Pork Tenderloin and Quinoa with Peas, both from this site. Great meal.
Was this review helpful? [ YES ]
1 user found this review helpful

Quinoa with Peas

Reviewed: Oct. 22, 2012
This is only the third recipe I've ever made with quinoa and it was a great one. It's the first time my family didn't think it tasted, felt or looked funny. Took some other suggestions and sauteed the onions and garlic in with the melted better and left out the herbs because I didn't have any fresh and forgot to throw in any dried. Probably only used about 1/4 cup of the Romano and stirred it all in; didn't want to dirty another dish. Served it with Easy & Elegant Pork Tenderloin and Sweet & Spicy Sweet Potatoes, both from this site. Fabulous meal, enjoyed by all.
Was this review helpful? [ YES ]
0 users found this review helpful

Easy and Elegant Pork Tenderloin

Reviewed: Oct. 22, 2012
This was a game-time decision as it was after 5 and I had no time to marinate my 1# loin. I wound up just rubbing it with a little olive oil, sprinkling it with salt, pepper, onion powder and garlic powder, and then rolling it in some Italian breadcrumbs (probably less than 1/2 a cup). I probably wound up cooking it for about 50 minutes total - you'll just have to check based on your oven. It was so tasty and juicy. I made it with Quinoa with Peas and Sweet & Spicy Sweet Potatoes, both from this site. It was a good-looking and great-tasting dinner. DH and DS (5) loved the pork.
Was this review helpful? [ YES ]
0 users found this review helpful

Figs and Toasted Almonds Brie

Reviewed: Oct. 17, 2012
Wow, this was delicious and so easy! No fresh figs to be found at my grocery, either, so chopped up about 8 dried. Eventually added it to the sugar/water mixture on the stove along w/the vanilla as another reviewer suggested. Almost forgot about it, too. Thankfully, it didn't burn. Used about 3 TBSP water due to reviews but next time, I'll probably stick to the 2. Toasted a bunch of sliced almonds - didn't measure. Mixed in w/the rest, poured over my partially-peeled brie (went around the sides and somewhat scraped the top and bottom, but not thoroughly) and baked as directed. Served with water crackers and it was delicious. All the attendees at my girls night loved it. Delish!
Was this review helpful? [ YES ]
0 users found this review helpful

Baked Slow Cooker Chicken

Reviewed: Sep. 27, 2012
Please don't hate me for reviewing this recipe even though I went off the grid. Figured someone might benefit from this info. Took other reviewer's advice and put carrots, potatoes and onions in bottom of crock because I'm lazy and didn't want to have to come up with a separate side dish. Used a completely frozen, hard-as-a-rock whole chicken. I rubbed a little olive oil over the frozen, yucky juice (it occurred to me after the fact I should have rinsed it) and sprinkled it with Lawry's. Cooked on high for about an hour and a half (meant to only do it for an hour) and then cooked on low for about another 8 hours. Everything was delicious, the chicken fell apart and the meat fell off the bone, and there was plenty of juice created without having to add any extra should I have chosen to make gravy. I think I did cook it a skoosh too long...was just nervous about the frozen bird thing. Also forgot to put my chicken in breast side down, dangit. Think this would have helped avoid the slight dryness I detected. Would definitely make again. Too easy not to. Thanks!
Was this review helpful? [ YES ]
8 users found this review helpful

Quinoa Black Bean Burgers

Reviewed: Jun. 8, 2012
I thought these were really, really, really good. I'm not a fan of peppers (or at least they're not a fan of me), so I took another reviewer's advice and subbed in shredded carrots. I also added in one mushroom, finely diced and used 1/2 cup quinoa to 1 cup of veggie broth. Couldn't find my bread crumbs, so ground up some oats as a few reviewers suggested and I baked them in a 350° oven (sprayed some foil with cooking spray on a baking sheet) for about 20 minutes. Doing the whole WW thing, so cutting down where I can. It made 5 regular sized patties and one thiner patty...can't quite figure out how to divide into equal portions without going to a lot of trouble. Served on a sandwich thin, topped with tomato slice, lettuce and salsa (meant to put on some avocado) and the whole thing was only 6 points - not too shabby and quite tasty.
Was this review helpful? [ YES ]
2 users found this review helpful

Best Tuna Casserole

Reviewed: Mar. 30, 2012
This was quite tasty. I took some other reviewers' advice and added some milk to make it a little more liquidy. Also added some salt, pepper and garlic salt; didn't use any extra mushrooms as my husband doesn't like them. Substituted about 1/2 a sleeve of crushed up Ritz crackers for the topping in lieu of the potato chips. If my 4 year old wasn't so averse to anything even remotely spicy, I would have added a little cayenne as another reviewer suggested. Otherwise, my only real recommendation would be to lower the temp and cook longer...20 minutes is not enough to get the insides warm but at that temp, I believe the topping would burn if left on too much longer. So next time I'll try 350 for 30-40 minutes instead.
Was this review helpful? [ YES ]
8 users found this review helpful

Fruit Pizza

Reviewed: Mar. 29, 2012
So good, so easy. I wanted to make 'personal' pizzas for an in-home party, so just sliced two cookie logs to make individual cookies (got 16 per log) and even they were kinda big. Only made one batch of the spread and didn't even use all of it. Chopped up strawberries, kiwi and pineapple and mixed with blueberries before sprinkling on top of the cookies prepped with the spread. Any fruit combination would be divine. Thanks!
Was this review helpful? [ YES ]
1 user found this review helpful

Quick and Easy Sauteed Spinach

Reviewed: Mar. 29, 2012
This was so good I can't even stop thinking about it. Sauteed two cloves of minced garlic in the heated oil, after a minute I added about 8 oz spinach (about half of a big container from Sam's), a few turns each of freshly ground pepper and sea salt, covered for 5 minutes as directed, tossed around, covered and cooked for another five minutes and then sprinkled some shaved parm on there. So. Freaking. Good. This amount was enough for my husband, 4 year old (who took one bite, said it was delicious and didn't touch it again) and me. After dinner, I scraped all the crispy little pieces of spinach stuck to the pan and ate them - fantastic! If only I could figure out a way to get it all crisped up like that. As it is, still delicious. Thanks for a great, easy recipe.
Was this review helpful? [ YES ]
2 users found this review helpful

Creamy Horseradish Garlic Spread

Reviewed: Mar. 18, 2012
Wow. So tasty. Made it to go w/corned beef and cabbage last night as suggested by a reviewer of the corned beef. So glad I did. Fabulous, easy, quick. And it was all gone by the end of dinner. Ever since, I've been fantasizing about slathering it on a roast beef sandwich. Heavenly. Thanks for a great recipe.
Was this review helpful? [ YES ]
1 user found this review helpful

Irish Soda Bread

Reviewed: Mar. 18, 2012
This bread is so delicious it's beyond words. I have never made nor eaten such a fabulous loaf. It looked fantastic, smelled divine and tasted even better. Nice, crispy crust and the softest insides - I wanted to lay on it. Not the super dense bread I usually associate with Irish Soda Bread. I left out the raisins and caraway seeds and I have no idea how long I cooked it because the timer went off while I was in the shower and my husband didn't remember hearing it go off. My slits did not really do much - I even tried the old dip your knife in the flour trick, but that didn't help. Will take another reviewer's suggestion to slice it 15 minutes into cook time next time. And I only sprinkled a pinch of flour on top but will probably skip in the future - it just kinda sits there; doesn't really bake into it; you can just tap it off the slice. Otherwise, perfection! My guests ate it up - they couldn't stop. I was afraid there wouldn't be enough left over for French toast this morning - thanks to Nikki for this incredible idea (I use Alton Brown's French Toast recipe, in case you're interested). I can't wait to make this bread again. So good. So easy. So amazing. Thank you, thank you, thank you for this fantastic recipe, Penguin Lady. Bread bliss!
Was this review helpful? [ YES ]
0 users found this review helpful

Slow-Cooker Corned Beef and Cabbage

Reviewed: Mar. 18, 2012
This was quite tasty and oh-so-easy. Mostly followed the recipe even though I've never cooked anything but cabbage and potatoes w/my corned beef before. I put my veggies in at the get-go and had no problem with them falling apart/being too mushy. They were nice and soft but kept their shape. The only changes I made were to use regular old Idaho potatoes and just cut my little mini carrots in half/thirds instead of doing matchsticks. What can I say...I'm lazy. Used a local beer, Mt. Caramel, which has more body than say a Bud Light but definitely not as robust as a Guinness and it was quite delicious. Cooked on low for about 7.5 hours and I thought it was a skosh (sp?) dry; no one else did. Also, I realize all cabbage heads are not created equally, but half of mine wasn't enough; wish I had put the whole thing in, if it'd have fit. A big thank you to naples34102 for suggesting Grandma Andrew's Irish Soda Bread - I actually wound up making the Penguin Lady's Irish Soda Bread and it was the BEST bread I've ever had/made - and the Creamy Horseradish & Garlic Spread. Wow. Delish and would be great on regular beef, too. Winning dinner all around.
Was this review helpful? [ YES ]
2 users found this review helpful

Slow Cooker Chicken and Dumplings

Reviewed: Mar. 4, 2012
holy cow, was that easy and delicious. had grand plans to make it exactly as written as i believed i had all the ingredients on hand - you hardly need any. but alas, it wasn't meant to be. used 1 can cream of chicken and one cream of mushroom only to find i actually did have 2 cream of chix. then i realized the biscuits i intended to use expired over 7 months ago. i did actually pop the can just to be sure, but no dice. so thanks, headmeister, for the idea to use bisquick drop biscuits. other than that, basically followed the directions. used 4 chicken breasts from sam's so you know those ladies were well-endowed. also used 2 cups of water w/two chicken bouillon cubes dissolved in them plus a little extra water. didn't want to entirely cover chicken since it was all clumped together in a rock-hard frozen block and i knew would break up over time. next time, i'd use the same amount of water but only one cube as it was a bit salty. did still season said block w/some salt, pepper and a garlic pepper blend i had on hand. 4 hours in, i shredded the chix (totally cooked by then, btw) and dropped in the biscuits. the biscuits kind of made a wall-o-dumplins on top but once i dished it out an hour and a half later, they spread out and it was all good. next time i'll probably add some peas and carrots just to get some veggies in there - i know it's not very authentic. ;) delicious and so easy. awesome! thanks for the great recipe.
Was this review helpful? [ YES ]
4 users found this review helpful

Garlic Brussels Sprouts

Reviewed: Dec. 17, 2011
These were quite tasty. Made them as is, except I only used 1 pound of Brussels sprouts because that's how they sell them here in Cincy. Also, I was unsure of what temp to saute, so I did it over medium. A thinking person probably would have just presumed you'd turn them down to simmer after adding the liquid and covering, but not me. So when 13 minutes were up, there was nothing to drain. The bottom of the pan was a little brown, but the sprouts were no worse for the wear.
Was this review helpful? [ YES ]
1 user found this review helpful

Displaying results 1-20 (of 90) reviews
 
ADVERTISEMENT
Go Pro!

In Season

 Quick & Easy Grilling
Quick & Easy Grilling

Easy weeknight dinners, ready in a flash.

Fresh Summer Meals
Fresh Summer Meals

Enjoy the bright days of summer with easy recipes.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States