cookinlove Recipe Reviews (Pg. 1) - Allrecipes.com (11462798)

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Homesteader Cornbread

Reviewed: Jan. 10, 2012
If you try this cornbread, with a few suggestions, you will never make another cornbread recipe. I rated Grandmothers Buttermilk Cornbread from this site as the best ever, but this surpasses that one by a long shot! It is very important though to read reviews where the submitter of the recipe says to beat the entire concoction for at least 5 minutes before dumping it into the pan to cook. I must admit, I was very skeptical - every bread recipe in the world talks about not over-mixing. But I couldn't find my staple recipe and feeling adventurous, I gave it a try. So glad that I did! What I did was 1) Half the recipe and only use 1/4 c sugar instead of 1/3 c. 2) While the milk/cornbread mixture is sitting for 5 minutes, give it a good whip with a whisk 5-6 times, 3) Beat the entire concoction at least 5 minutes (and set a timer) before dumping in the pan, 4) Put about 2 TBL butter in a 10" cast iron skillet to melt in your 400 degree oven for about 5 minutes while you are beating the mixture then take it out and pour in the cornbread mixture (believe me - this will make all the difference in the world - it is very important to cook it with a cast iron skillet) 5) Only bake it for 20 minutes! This will yield you the most fluffy, corny, airy, moist, slightly sweet but not to powerful to go with anything, piece of cornbread heaven in the world!!! Thanks for such a wonderful recipe!! It is my staple from now on - I am not even looking for another!
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194 users found this review helpful

Catfish Tuscany

Reviewed: Mar. 26, 2012
This is some awesome stuff! My whole family devoured it. I changed it slightly by marinating the fish in a zip lock bag with the lemon juice and S&P for about 10 minutes. Then broiled as normal but I did add garlic and crushed red pepper to the cheese mixture. The best baked fish recipe I have ever found. One thing that will make a really big difference is to only use Roma tomatoes and slice paper thin. I had 4 large pieces of fish and only used 1 Roma. This is key in keeping the fish nice and crispy instead of getting soggy. Thanks so much for sharing your wonderful recipe!
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6 users found this review helpful

Pecan Pie V

Reviewed: Mar. 22, 2012
I absolutely hate corn syrup and therefore have never liked pecan pies of any kind. This will make a believer out of you - in my opinion, a true pecan pie where the pecans are the star of the pie, not the corn syrup. Just the way it should be. Absolutely the only pecan pie recipe I have ever thought really was a PECAN pie and the only one I will ever make. My husband (who loves pecan pies) said it was the best pecan pie he had ever eaten. I can not tell you how much I appreciate you posting this recipe - from the bottom of my heart, thanks a million!!
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6 users found this review helpful

Asparagus Casserole I

Reviewed: Feb. 1, 2012
5 stars as written, 10 with the changes I made. No almonds, 2 cans of asparagus, 1 can of mushroom soup, and mixed the cracker/cheese mixture in with the asparagus instead of layering it. Buttered the dish real good and it didn't stick - perfect way to eat canned asparagus! Thanks for the idea!!!
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6 users found this review helpful

Baked Macaroni and Cheese with Tomato

Reviewed: Oct. 13, 2011
I love the combo of cheese, macaroni, and tomato soup. My husband liked it ok, but he is not a fan of tomato soup so if you don't like tomato soup, I suggest you not making this one - the flavor is defiantly there. But for those of us who do, this is a five star! Thanks for the recipe.
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5 users found this review helpful

Southern Candied Sweet Potatoes

Reviewed: Feb. 1, 2012
Great stuff - cut the recipe in half though. Glad I did. It made a bunch! Thanks for the recipe!!
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4 users found this review helpful

Happy Roast Chicken

Reviewed: Feb. 1, 2012
Great stuff but I didn't go by the recipe to the T. I minced garlic and added it with the dijon and lemon juice - then rubbed it all over the chicken, after it had marinated for a few hours. I also always roast my chicken at 425 for 1 hr and 10 minutes. Makes it tender, juicy and skin is crispy! Thanks for the happy chicken idea!! Made my family very happy!
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4 users found this review helpful

Mac and Cheese Henwood Style

Reviewed: Feb. 1, 2012
The best macaroni and cheese I have ever made - the blue cheese gave it a tang and the velveeta gave it the smooth creaminess! Perfection, to me anyways. Thanks for the recipe!!!
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4 users found this review helpful

Roquefort Pear Salad

Reviewed: May 6, 2012
With 1000 + ratings, how can you go wrong?
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3 users found this review helpful

Marble Swirl Pound Cake

Reviewed: Mar. 28, 2012
Like others, I reduced the flour to 3 cups and baked mine 50 minutes. I didn't bother measuring the batter I added the cocoa to. I just put a little less than half in a bowl, added the cocoa, poured about half the remaining yellow batter in the bottom of the tube pan, then the chocolate, then the rest of the yellow. Then took a case knife and made a bunch of circles for the swirl. This is the kind of cake that will go in one setting at my table - moist, tender, so delicious you are picking up the crumbs with your fork! Never had a better marble cake - thanks for the great recipe!
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3 users found this review helpful

Creme Brulee French Toast

Reviewed: Feb. 1, 2012
Different, easy, and awesome! Used what I had (regular white sliced bread) and didn't have time to bake it so I just mixed all the ingredients in a bowl and dipped in the bread for a minute or two. Then fried in it butter on the stove top on low until it was browned on both sides. Very nice change for breakfast - but very sweet too and rich too. A little goes a long way!
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3 users found this review helpful

Big Soft Ginger Cookies

Reviewed: Jan. 10, 2012
Very good - even weeks after baked! Still moist and tender and full of ginger flavor!
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3 users found this review helpful

Baked Potato Soup

Reviewed: Jan. 10, 2012
I liked the recipe, but I think people may be confused as to what kind of soup they are making. The only reason I can figure it is called 'Baked Potato Soup' is because you actually use baked potatoes in the recipe. But if you are looking for a baked potato soup taste, you won't get it here. If you are looking for a soup that uses baked potatoes, you'll get that here. I liked it but hubby and the kids said nope - they prefer the traditional soup that actually tastes like a baked potato. Again, it is good but don't confuse this with what is normally called 'Baked Potato Soup'.
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3 users found this review helpful

Yummy Peanut Butter Cookies

Reviewed: Oct. 17, 2011
I usually don't enjoy cookies after the first day, and more times than not only eat them right out of the oven. These cookies were even more tasty to me the second day but that is as far as I got with them between me and the kids. Great recipe. Thanks for the keeper!
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3 users found this review helpful

Rolled Buttercream Fondant

Reviewed: Oct. 17, 2011
Aside form the marshmello fondant, this is the best tasting recipe I have come across for fondant. It was very easy to put together, measurements were right on target - which is so nice! It rolls out lovely, and everyone loves the way it looks. I have used it several times, and if I have any left, I freeze it until the next cake comes along. Then the night before I am going to use it, transfer it to the fridge.
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3 users found this review helpful

Best Ever Cinnamon Buns

Reviewed: Oct. 17, 2011
The easiest and most delicious roll dough I have ever made. Like other reviews, I used 8 1/2 c flour - I can't imagine how 6 c could do for anyone. I did not use the recipe for the cinnamon/sugar/butter - did my own thing because I like it very buttery and sweet. But this will be my dough recipe for life - great one and thanks for posting!
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3 users found this review helpful

Creole Okra

Reviewed: Mar. 20, 2012
Great stuff - no slime. Give it a try.
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2 users found this review helpful

Black Cat Cookies

Reviewed: Jan. 10, 2012
Made these for my daughter's class for Halloween. This is some awesome tasting chocolate dough!! I will defiantly be using this recipe for all my chocolate rolled cookies! I had no problems with the cookie spreading - however, I did have problems with the corns spreading at first. Then I baked them without the corns for the first 5 minutes, took them out and pressed the corn into the dough, then baked another 5 minutes and let cool on the pan for a couple of minutes. They were perfect. Thanks for such a wonderful recipe!!
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2 users found this review helpful

Cream Corn Like No Other

Reviewed: Oct. 13, 2011
The most delicious cream sauce I have ever made. Followed the recipe to the 't' except I used 2 cans of corn. I couldn't imagine frozen would make it any better. And I used regular kraft parm instead of the shredded. I usually cream my peas and carrots but this sauce tops mine and I will use it for that now. Thanks for the recipe - truly a sauce like no other!
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2 users found this review helpful

Restaurant-Style Coleslaw I

Reviewed: Mar. 26, 2012
Really, really good dressing. But for me, the veggie portions were off. I used a large head of cabbage and 2 large carrots that I shredded - which amounted way more than 16 oz and it was almost perfect for our taste. I also used half a very large onion and a teaspoon of celery seed. It was the best home made coleslaw I have made - and I have made a ton from this site! My honey told me this one was a keeper.
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1 user found this review helpful

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