claudygirl Recipe Reviews (Pg. 4) - Allrecipes.com (1141886)

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Mac & Cheese Stuffed Tomatoes

Reviewed: Sep. 16, 2004
I've always loved mac & cheese (Stouffer's or my homemade) with tomatoes on top, then sprinkled with bread crumbs. So, for the heck of it, I tried this recipe today. After thoroughly hollowing out the tomatoes, I found that after baking, the juice from the tomatoes really watered down the cheese sauce. It was okay, but I much prefer it baked in a dish with big slices of tomato on top! Just the right balance of tomatoes to mac. Thanks.
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Portuguese Sweet Bread I

Reviewed: Aug. 20, 2004
Great recipe. I had a couple of problems with kneading, but later found out that my bread machine finally decided to "retire" without notice. I've made this again and again with my KitchenAid mixer and it was wonderful.
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Basic Crepes

Reviewed: Aug. 20, 2004
This is the perfect crepe. I add a touch of vanilla and use a 12-inch teflon-coated pan with very little oil brushed on. This recipe yields four 12-inch PERFECT crepes.
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2 users found this review helpful

Peanut Butter Brownies I

Reviewed: Aug. 10, 2004
These came out wonderfully moist and chewy. I used crunchy peanut butter so I used 3/4 cup and omitted the chopped peanuts. How simple is that. For each serving, I microwaved the brownie for 15-20 seconds (if they had time to cool!) and topped it with chocolate chocolate chip ice cream. What a treat! Thanks Vera!
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Granny's Banana Bread

Reviewed: Jul. 25, 2004
Theresa, this recipe was a great find. Your great-grandma certainly cooked with a conscience. Sometimes I add the raisins, sometimes the nuts, sometimes both. Today, I wanted 'sweet' so I added chocolate chips but replaced the sugar with Splenda. These came out so good. This is my forever recipe for banana bread. I agree with watching the cooking times. I had 6 large bananas so I upped the recipe by half and made two slightly smaller loaves. They were done in 40 minutes. Thanks!
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3 users found this review helpful

Glazed Meatloaf I

Reviewed: Jul. 25, 2004
Over time, I've tried many meatloaf recipes from this site. The glaze and texture, especially the glaze, sets this one apart. This one is the keeper. Today, I added chopped green pepper (to use it up), added a little minced garlic and black pepper. It's always great whether you tweak it or not. Just a note to the reviewer whose brown sugar was hard as a rock ... buy it in the plastic bag or store it in an airtight container. Rocks no more!
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1 user found this review helpful

Tantalizingly Tangy Meatloaf

Reviewed: Jul. 21, 2004
Great texture and flavor, but the preserves made it a bit too sweet for me.
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New Duchess Spice Cake with Maple Buttercream Frosting

Reviewed: Jul. 21, 2004
Spice cake and carrot cake are tied as my favorite. I loved this recipe, but made a couple of healthy changes. I used Splenda in place of the white sugar, olive oil in place of shortening, and added a cup of applesauce for moisture. I did not substitude anything in the frosting (best part), but cut it in half and had enough. Thanks.
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17 users found this review helpful

Jimmy's Mexican Pizza

Reviewed: Jul. 14, 2004
Yum Yum Yum Yum Yum Yum Yum Yum Yum Yum Yum Yum Yum Yum Yum Yum Yum Yum Yum Yum Yum Yum Yum Yum. When that need for Mexican hits, this one does the trick! Thanks Jimmy.
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1 user found this review helpful

Creamy Dill Cucumber Toasties

Reviewed: Jul. 13, 2004
These are wonderful and they went over great at a recent party I threw (50 ppl). I used mini loaves of rye bread which made it quicker to prepare (I made a lot of them!). Everything else was exact to the recipe. Will use this again and again. Note: Don't be fooled into thinking these are too "dainty" for men as these babies were mostly devoured by men. When it comes to great eats, there are no gender issues. Use fresh dill and if you toast, toast lightly. Thanks for sharing.
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5 users found this review helpful

Chocolate Peanut Butter Cups

Reviewed: Jul. 7, 2004
Great and easy. Didn't have paper liners. Just sprayed a teflon muffin tin and after an hour in the freezer, they popped right out. Thanks.
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1 user found this review helpful

Soft Onion Sandwich Rolls

Reviewed: Jun. 24, 2004
Hi Everyone, I'm Claudygirl. First, a reminder to use 2.5 teaspoons of yeast, not a package that has 2.25. Some have complained that they didn't rise well, but the recipe was changed after I submitted it. And, thank you for all the great reviews.
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168 users found this review helpful

Luscious Slush Punch

Reviewed: Jun. 20, 2004
At my party of 60 people of mixed ages last weekend, this punch scored a big hit. My punchbowl is large and holds the entire recipe in one round. I made 5 "rounds" for this party, and 3 were gone in the first 90 minutes, and the next two shortly there after. I used sugar-free Jello, and Diet Sierra Mist soda to offset the high sugar content a little, and I placed a bottle of vodka next to the punchbowl as an option. One hint: using Ziploc bags is a perfect idea, but don't use a cheap knockoff. I had an explosion in my freezer! This recipe was highly requested and is reason enough to regret selling your punchbowl in a yardsale!
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5 users found this review helpful

Bourbon Whiskey BBQ Sauce

Reviewed: Jun. 20, 2004
I prepared this sauce, scaled to a half-gallon, for a party last weekend. I used it with the Slow Cooker Barbeque recipe submitted by Brandy on this site. As in my review for that recipe, this was the most requested recipe of all time for me. I was repeatedly asked "what kind of sauce did you use?". 30 copies of the recipe disappeared quickly. I used Jim Bean and oh, the smell in the house while cooking should be made into a Yankee Candle! Tweak to your preference, but wonderful as is. Thanks Kevin ... great recipe.
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11 users found this review helpful

Slow Cooker Barbeque

Reviewed: Jun. 20, 2004
This recipe, was a HUGE hit with everone (60 ppl) at my party recently, and was the most requested recipe of all time for me. For absolute success, I have two tips: USE EYE ROUND ROAST! It's leaness allows the meat to slow cook for 8 hours without diluting the BBQ sauce with liquids from fat. After the meat is cooked and cooled, slice it thin and return it to the crockpot on low. I used (4) 4 lb roasts cut in half. (Remember, 60 people and 4 crockpots!). Half way through cooking time, I turned the sections over to allow them to cook evenly in the sauce. Second, if you haven't spotted the Bourbon Whiskey BBQ Sauce recipe submitted by Kevin on this site yet, you should. It's better than great. This combination made the dish to die for. All I could hear in the crowd was "the barbeque beef is sooooo good". If you really want your cooking to please, this combo does the job. Thanks!
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350 users found this review helpful

Kathy's Delicious Whole Slow Cooker Chicken

Reviewed: May 31, 2004
I love this recipe and use it often, and I don't change a thing except that I use whatever chicken pieces I have, not a whole. Removing the skin (and all that fat) and still yielding wonderfully tender and tasty chicken is why this one's at the top of my list for chicken. Thanks Kathy, for updating my former recipe with a healthier version.
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1 user found this review helpful

Chicken Alfredo Pizza

Reviewed: May 22, 2004
I've made this pizza several times - with company. It is always a pleasant surprise because each time, I top it with whatever fresh veggies I have on hand. The only consistent issue I have is that the sauce needs nearly twice as much liquid to make it "spreadable", which is fine, and the crust does not taste "cooked" in 20 minutes. I made this again yesterday and I find that when the crust is "lightly browned" it's not enough cooking for the crust beneath the toppings. When I reheated the leftovers for 20 more minutes @350, the crust became the perfect texture. I love this recipe though, so make it your own.
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53 users found this review helpful

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