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Awesome Slow Cooker Pot Roast

Reviewed: Mar. 24, 2013
This is the same pot roast I have made for over 40 years. I have made it in a slow cooker or just in an oven. I don't add water--may add a touch of red wine. ALWAYS add potatoes and baby carrots, sometimes 1 onion chopped large.....Always great gravy, never too thin. Robust taste...Great recipe. I put it in the oven, go to church and when I return, I have a wonderful Sunday Dinner.....Enjoy!!
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4 users found this review helpful

Erica's Delicious Slow Cooker Beef Roast

Reviewed: Dec. 29, 2012
I have made this recipe for at least 50 years. I sear a 3-5# roast in a Dutch oven, with onions. Add the mushroom soup, onion soup, little Worchestershire sauce, potatoes and a bag of baby carrots. Put it in the oven at 350* for 3 hours. Then I go to church. When I come home it is to a complete meal, already cooked. Too easy. I have also done it in a slow cooker when I had to work all day....Turned out about the same. Great recipe!! I think a chuck roast works best....more flavor...
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10 users found this review helpful

Homemade Plain Yogurt

Reviewed: Nov. 4, 2012
Great reminder. I used to make yogurt (using this recipe) all the time when I was in Nursing school...Used my apartments radiator and left it overnight. Great yogurt. added sugar, vanilla, etc before letting it set. Fruit preserves after for changes in flavor. Great recipe!!
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3 users found this review helpful

Omelet in a Mug

Reviewed: Nov. 4, 2012
I have been doing this for over 30 years....Started with breakfast at work. Kept a few eggs in fridge at work and slices of cheese and butter. I have found over the years that different mw take different times. I first try to stir at 30 sec. then 15 sec and then every 10 sec after that. If it cooks for too long, it becomes rubbery. Take it out just BEFORE it is cooked. It will continue to cook for the next 10 sec. so, if you keep it cooking in the mw until done, it will be overdone...
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15 users found this review helpful

Mom's Apricot Nectar Cake

Reviewed: May 30, 2012
This cake was originally introduced by the DH company when they came out with the lemon cake mix. My mother was working in a grocery store at the time and the rep was handing out recipes. We tried them all, but THIS ONE was the keeper!! We make it in a bundt pan. Add the eggs one at a time, beating for 2 minutes after each egg. (adds more air for a fluffier cake) . Bake for about 1 hr. check for 10 min, then plate it out...poke holes in cake top and sides, using a skewer. Mix 1 cup sifted confectioners sugar with enough lemon juice to make it a VERY thin glaze. Pour over warm cake and cover. great the next day.....This cake is very moist and I think, my favorite cake of all easy and so impressive looking. You can't see the glaze, but it has soaked into EVERY morsel of the cake. Great!!
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6 users found this review helpful

Irish Cream and Coffee

Reviewed: Jun. 28, 2010
I used to make this for my after dinner dessert for my dates. I would light the Irish cream and pour the hot coffee into the burning cream, then added whipped cream. Very impressive--and great tasting!!
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6 users found this review helpful

Minister's Delight

Reviewed: Mar. 26, 2010
I have made this recipe many times--but called it DUMP CAKE.. Try it with pumpkin pie filling and spice cake mix--use pecans. Apple pie filling is also great with spice cake mix. I always baked it in the oven......will have to try the crock pot!!!
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2 users found this review helpful

Southern Peach Cobbler

Reviewed: Mar. 8, 2010
I have been making this recipe for over 50 years. It is my favorite cobbler recipe. But slight changes: 1 c. flour, 1 c. sugar, 1 c. milk, 1 tsp baking powder. I also put fruit in first, then pour this mixture over the top. Sprinkle sugar over the top. It is truly great! Can be made with ANY fruit. I like it with Blackberries best. For true Southern flavor, serve with sweet cream poured over the bowl of hot cobbler.
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12 users found this review helpful

Cajun Chicken and Sausage Gumbo

Reviewed: Feb. 8, 2010
This is basically my recipe for gumbo with a couple of changes.....I make a microwave roux. mix the oil and the flour in an 8 cup PYREX glass bowl..stir well.....cook for 7-10 minutes until dark as you would like. Be very careful,, burns easily... Use thighs in making my stock. Use Tony Chaceres Creole seasoning.....DO not add salt till after tasting. ..add 2 t. thyme, 1-3 t. cayenne pepper. Use chicken, andouille sausage.... add 1 pkg frozen okra (sliced) as soon as broth is added. Cook for 2-4 hours....When you can no longer see the okra, the gumbo is done....I may need to add more broth. Keep an eye on the thickness, Then add the peeled shrimp and turn off the heat....The shrimp doesn't need to boil....... I like to use a cast iron dutch oven for cooking this.....I learned this in NO, liven in LA for 35 years....LOVE MY GUMBO!!! GEAUX SAINTS!!!
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12 users found this review helpful

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