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Tipsy Peaches

Reviewed: May 25, 2014
AWESOME!! I served this tonight at a Memorial Day dinner and it was a huge hit! I did not have fresh peaches, so I used frozen sliced peaches. It still came out really well and cut down on the cooking time too. I cooked the sauce only until it started thickening, then added the half thawed peaches and stirred it all together until the peaches were heated through... about 15 minutes. They were still firm enough to cut with a fork. I think the whiskey adds a nice, nutty flavor, and we couldn't taste the liquor at all after the alcohol was cooked away. My husband said this is definitely a "keeper."
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1 user found this review helpful

Mom's Country Gravy

Reviewed: Feb. 26, 2012
This is close to the same gravy my mother taught me to make when I was a young girl. We used this gravy over chicken fried steak and over mashed potatoes as well as a breakfast gravy. Add your seasonings to the flour before you cook it, and it is very important to make sure the flour is cooked... it won't be brown, but allow it to cook slowly so as not to burn it. You can't rush good gravy!! You MUST add the water only a little at a time... the pan will be hot and you may get burned by spatters if you don't. Instead of water, you could also use chicken broth or beef broth to add flavor. Then add as much milk to make it creamy and the consistency you want, warm through, and enjoy!
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3 users found this review helpful

Pasta with Scallops, Zucchini, and Tomatoes

Reviewed: Aug. 30, 2010
This is awesome!! But, like others, I made a few changes. There were so many comments about how there wasn't enough sauce, I started with double the sauce ingredients - partly because I was overloaded with fresh zucchini!! - and I treated the sauce like I do Italian sauces. I prepared the sauce first, including the fresh basil, and let it simmer for at least 30 minutes, longer is better, just keep an eye on it so the liquids don't cook away. Then I added the scallops and simmered them slowly in the sauce until done. Doing this really helps all the flavors to blend. This is so easy to adjust to your own tastes. Add tomato paste and a dash - or two - of clam juice (like I did), white wine, or whatever other liquids may strike your fancy for taste and consistency. And the sauce would definitely do well with angel hair pasta, linguine, fettucine, or just good ol' spaghetti!! I used small scallops, and based on the size of the scallops and the amount of sauce, I agree that small scallops are better for this particular recipe, too.
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8 users found this review helpful

The Best Chicken Fried Steak

Reviewed: Jul. 7, 2010
Very good!! This recipe is basically how my family has made CFS for generations. For the gravy, I started with 2 cups chicken broth/bouillion and 2 cups milk. We used to use the left over water from when we boiled the potatoes for mashed potatoes. Then added the milk for cream gravy. For lumpless gravy.... add the salt to the flour and make sure the flour is cooked BEFORE you add the liquid ingredients.
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23 users found this review helpful

Terry's Texas Pinto Beans

Reviewed: Jun. 14, 2010
A really good pinto beans recipe. Don't underestimate the value of the chicken broth. It definitely adds flavor. Instead of a fresh jalapeno, I used dried jalapeno flakes - McCormick has them - because it keeps you from accidentally getting any of the pepper on your hands, and you definitely don't want to do that!! I used one tablespoon, but I'd recommend you start out with less so you can "tweak" the heat to your taste. I also omitted the cumin because I don't care for it. I'll make these again and again.
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2 users found this review helpful

Kickin' Collard Greens

Reviewed: Jun. 10, 2010
Absolutely great!! I also omitted the olive oil and just fried the greens in the bacon grease. I think the altitude where you live may have an effect on how long it takes some things to cook, because I live in a low altitude area in the "desert" and these greens cooked alot quicker than stated in the recipe. I also boiled some small red potatoes, cut them in chunks, added them to the greens and then heated through. Talk about good eatin' !!
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1 user found this review helpful

Asparagus with Cream Sauce

Reviewed: Jun. 5, 2010
This is a really good side dish, but I'm going to omit the onions in the sauce the next time. They really aren't needed. The lemon pepper and dill are perfect. I didn't have sour cream, so I substituted buttermilk, and it tasted great. Yes... buttermilk!!
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5 users found this review helpful

King Ranch Chicken Casserole I

Reviewed: Apr. 21, 2010
I love this!! It's sort of a cross between chicken enchiladas and the traditional Mexican nachos that my family has grown up with. The tortilla chips make it so much easier and faster to put together. I usually don't have that much time to cut up tortillas by hand. And the more cheese, the yummier!!
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3 users found this review helpful

Jim's Macaroni Salad

Reviewed: Mar. 1, 2010
I made this for a luncheon for 200 people, and everyone loved it!! My salad was the only one that didn't have any left over. I used small shell macaroni, but instead of dill pickles and bell peppers, I used frozen green peas and carrots and colby/longhorn cheese cubes.
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1 user found this review helpful

Husband's Grandmother's Shrimp Gumbo

Reviewed: Feb. 13, 2010
I have been looking for a cajun shrimp gumbo like my great grandmother used to make, and this really, really comes close. The secret is the canned tomatoes and peppers. She always used it in all her cooking.
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46 users found this review helpful

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