claudygirl Recipe Reviews (Pg. 2) - Allrecipes.com (1141886)

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Blue Cheese Burgers

Reviewed: Jul. 4, 2006
I made these today. I was very excited about upscaling burgers on the grill, and I still am. I (charcoal) grilled them for 5 minutes each side, and that was too long (I suck at grilling). While they were cooking, I could see the bleu cheese oozing out of them - delish, but I didn't want them to be raw in the center. I doubled the bleu cheese and no one could detect the cheese flavor. To make matters worse, two major supermarkets did not have fresh chives, so I had to use dried. Therefore, I am rating this recipe a 4 until all my ducks are in a row. I will do these again, and will update my review. I am certain that with fresh chives and grill training, they will be superb.
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3 users found this review helpful

Sweet Potato Potato Salad

Reviewed: Jul. 4, 2006
This came out really, really well . Very pretty, and everyone commented. However, with all these cold, mayonnaise-based salads, I always cut the mayo in half and use a light sour cream for the other. To me, it makes it creamier and a lot healthier without sacraficing taste. Everyone appreciates it, too. With the added mustard, it is really perfect. I salt (everything) very lightly and sprinkled a really good layer of pepper over the potatoes. Also, I used only half the eggs. The celery adds a welcome crunch. Make a big batch so you can enjoy it for a few days! Thanks Dee.
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362 users found this review helpful

Italian Style Meatloaf I

Reviewed: Jun. 29, 2006
After reading reviews, I formed a loaf and placed it in a broiling pan to drain as it cooked. I followed the recipe exactly, but added chopped onions. This meatloaf was MUSHY. The flavor okay, but I don't know what the cheese added other than calories. If I can give you just one tip, just use 1 egg! It's the 2 eggs that made it mushy. By the way, I baked it at 375 for an hour, fifteen minutes.
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3 users found this review helpful

Baked Potato Salad I

Reviewed: Jun. 28, 2006
I served this at a family cookout last Sunday with steaks. I used 5 lbs. red bliss potatoes, and decreased the cheese to 8 oz, with another two oz on top. Thanks to reviewers, I used cheddar, all sour cream, no olives, and a full lb. of bacon. The bacon in and on top of this casserole makes this superb. I cut the potatoes into large dices, skin on, and boiled them to near done. I was delighted that they tasted like the had been baked, not boiled. It was a tad dry, likely due to less cheese, so I will increase the sour cream the next time so they will be creamier when going into the oven, and there definitely will be a next time. A wonderful side dish, that upscales your typical Thanks!
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6 users found this review helpful

Slow Cooker Dump and Go Cheesy Chicken

Reviewed: Jun. 14, 2006
Rarely do I try a recipe where the "Most Helpful" comment by a reviewer is negative, however, I needed a "dump and go" meal for today as I was trying to give my kitchen a fresh coat of paint. I have never cooked with the cheddar cheese soups before. I used only 3 large chicken breasts. The sauce was a good consistency to top extra-wide noodles, but like other reviewers, I found that it created a bad aroma while cooking, and was not only bland but what taste it did have, didn't agree with any of us. If you like canned and instant foods like Kraft mac & cheese, etc., you might like this. It tasted like an "instant" meal. Will not make this (or buy canned cheese) again! Sorry Chris.
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3 users found this review helpful

Braided Easter Egg Bread

Reviewed: Apr. 18, 2006
I knocked a star off because the bleeding of the color from the eggs onto the bread took away from the presentation a bit. I died the eggs the day before and kept them refrigerated until the last minute and they still bled like crazy BUT without the bleeding, it would have been a beautiful centerpiece to the table as guests sat down. Also, 25 minutes in the oven tops! And this made wonderful, and I mean wonderful bread.
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4 users found this review helpful

Aunt Jewel's Chicken Dressing Casserole

Reviewed: Mar. 23, 2006
I used two pounds of boneless chicken instead of 3, and two cans of cream of chicken soup - I didn't have celery. One can of soup would have been enough for two pounds of meat. I also used a smaller, deeper baking dish so the amount of stuffing was perfect. I also added plenty of seasoning and chicken granules to the boiling water, and added diced onion to the chicken stove-top stuffing. With all the seasoning, the taste was great - delicious. This would also an excellent use of leftover turkey and homemade stuffing. Served green beans and cranberry sauce on the side.
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5 users found this review helpful

A Very Popular BBQ Sauce

Reviewed: Feb. 19, 2006
I needed a quick bbq sauce fix to marinate, then cook 1.5 lbs of boneless pork ribs in the oven for tomorrow. I chose this one because I had all the ingredients and it sounded good. I scaled it to yield 8 - just the right amount for this meal. I wish I had made more. I followed each measurement exactly and love the result, especially for this. A perfect taste/texture for an overnight marinade and cooking. Thanks. It's a keeper for sure.
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48 users found this review helpful

Creamy Vegetable Chowder

Reviewed: Jan. 15, 2006
This is very good, but I think the liquid to veggie ratio is off. I would double the veggies, and I added corn and garlic, too. I used one of the cups of milk mixed with the corn starch to thicken the broth before adding the rest of the milk because it needs to boil to thicken and milk-based soups tend to stick to the bottom of the pan!
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3 users found this review helpful

Spanish Squash

Reviewed: Dec. 30, 2005
If you are looking for a healthy, low-fat dish, this is it. Great recipe for humble Holiday overeaters! It was tasty, filling and great if you're cooking for one (scale down). I used cubed uncooked chicken and sauteed it right in with the squash. Thanks.
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1 user found this review helpful

Apple and Raisin Sauce

Reviewed: May 17, 2005
Wonderful recipe John. I used it on pork for a fabulous glaze. Will try with turnovers very soon. Thanks!
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12 users found this review helpful

Irish Cream Bundt Cake

Reviewed: Mar. 20, 2005
I loved the texture of this bundt. It was a little heavier than a cake but not as heavy as a pound cake. The Bailey's (what else?) taste was very subtle, if at all. The nuts under the glaze made it particularly pretty. I do like the cake mix/pudding cheat for a change. It was quick and easy and the lack of a heavy frosting didn't send everyone looking for a sofa 20 minutes later. Thanks Sue!
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0 users found this review helpful

Corned Beef and Cabbage II

Reviewed: Mar. 20, 2005
This recipe is a gift to corned beef lovers. First, it solves the mystery of what's in those little spice packets (that mine didn't have included), then it added the perfect complement of oranges, onions and celery steamed in with the spices to create a wonderful, flavorful meal. Thanks to ASTAARA's review, I chose to drop the temp down to 250 degrees as I, too, was using two 2.5 lb. flat-cut briskets. Covered tightly in foil, it cooked for 5 hours. I used my crockpot to boil baby red potatoes, carrots, parnips and boiling onions and added a little of the spices to the water. The cabbage with apples was wonderful too! I don't make this meal often, but today's results have set the standard as high as it gets. Thanks!
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7 users found this review helpful

Amazingly Easy Irish Soda Bread

Reviewed: Mar. 20, 2005
Well, the concensus on this bread was that it was very, very good. It does taste like biscuit, but that's what to expect from a bread without no-yeast. There are two things missing from this recipe that we feel are essential: 1/2 cup of raisins (which I added) and 1.5 teaspoons of caraway seeds (which everyone reminded me that I didn't, but should have). I flattened the ball as one reviewer suggested and cut a big X on top and it came out looking beautiful ... heavy, but beautiful. It is BEST lightly toasted with jelly or preserves, but great as is. Thanks MP.
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16 users found this review helpful

Cinnamon Cranraisin Bread

Reviewed: Mar. 9, 2005
Wonderful recipe. Taking other reviewers suggestions, I used a cup of craising, increased the sugar to a quarter cup (would have used Splenda but ran out), subbed one cup of white for wheat flour (personal preference) and used the light cycle. One note: I love waking up to the scent of fresh baked bread but any recipe containing eggs is not a candidate. Eggs need to be refrigerated until used! Okay, call me a party-pooper. Thanks everyone, this one is a keeper!
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3 users found this review helpful

Chicken Stuffed Shells

Reviewed: Feb. 13, 2005
I halved this recipe for 18 shells, used only cream of celery soup with the chicken broth, added garlic powder & pepper. I also added a small can of mushrooms to the "sauce". There's only one thing I think this needs to make it really great ... replace 1/2 cup of broth with a dry white wine. These came out excellent and I was delighted with the (mushroom) gravy texture after cooking. Oh, and I used boneless, skinless chicken breast meat diced small. Thanks Jooney! Great idea. Finally! A great way to stuff shells without a ton of cheese (for a nice change).
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8 users found this review helpful

Restaurant-Style Coleslaw I

Reviewed: Feb. 13, 2005
This is the recipe I always use for coleslaw and it lives up to its name. I use sour cream instead of buttermilk, 1/4 cup of sugar and NO milk! It doesn't need it. Thanks.
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1 user found this review helpful

Stuffed Shells III

Reviewed: Feb. 13, 2005
Excellent. I made a mistake the mistake of overly filling each one, which made them too cheesey for the shell. This left me short to fill about 10 of them. I couldn't re-distribute the filling because I made them in batches and poured the sauce on the top. Bad decision. The recipe is excellent as is (cutting out most of the salt as suggested), but the next time, I will try one reviewer's suggestion to place a little browned hamburg (or Italian sausage!) on the bottom of each shell and top with the cheeses. This really is easy and a great party do-ahead that everyone will love. A definite keeper in the category. Thanks.
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0 users found this review helpful

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