SANDJEAN Recipe Reviews (Pg. 1) - Allrecipes.com (1171720)

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Sausage Casserole

Reviewed: Oct. 23, 2011
I made this casserole as Kassie had suggested frying the frozen hash brown's w/onion first. For extra kick (this recipe is somewhat blah) I served diced canned tomatoes with green chilies, on the side. Ya gotta try it!! Sandy
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1 user found this review helpful

Dad's Hamburger Gravy

Reviewed: Oct. 20, 2011
I've made a similar recipe for years. Here's a tip for you: after frying the onions, I also add fresh or canned sliced mushrooms to the pan. Remove mushrooms and melt 1/3 c. butter and 1/4 c. flour, cook the butter and flour for about 3 min. to remove the raw flour taste and then add the milk (warmed) to the roux and wisk it to smooth out the gravy. Add rest of the ingredients. Fresh garlic diced is a good addition also. I've been cooking for 53 years now...
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8 users found this review helpful

Crispy Potato Pancakes

Reviewed: Feb. 12, 2011
I make potato pancakes quite often in the winter, however, I dislike the raw potato flavor after frying them. To combat this, last time I made them I added about 3/4 c. left-over mashed potatoes to the batter and it took away the raw taste. I also add 1/4 c. milk to the batter when using my blender. No black potato look.....works great. Sandy
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4 users found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Jan. 3, 2011
Pay attention to the directions and STIR in the flour with a spoon or you may have tough bread.......
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4 users found this review helpful

Cathy's Banana Bread

Reviewed: Jan. 3, 2011
This is a good recipe, no doubt about it! One thing, be sure to MIX the flour into the banana/sour cream with a SPOON! And only stir until the flour is mixed in. Don't overdue it! If you don't you will have tough bread if mixed with the electric mixer. This tip holds true for all quick breads....I found after 52 years of baking.
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15 users found this review helpful

Fluffy French Toast

Reviewed: Dec. 15, 2010
This recipe is great, however, French toast needs a bread with density to it. Home made bread works the best....makes a big difference.
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2 users found this review helpful

Mom's Breakfast Strata

Reviewed: Nov. 27, 2009
I've made this many times. I double the onion and diced it very fine and chop up my fresh mushrooms and fry together in one T. butter until onion is just limp. I top this casserole with fresh tomotoes and sprinkle on Tabasco sauce. Yum....
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11 users found this review helpful

Russian Green Bean and Potato Soup

Reviewed: Aug. 27, 2009
Excellent! I made the recipe as is. I added about a cup of diced cooked ham to it ONLY because I had it left over from the day before. If some of you think it's too sour, add a couple of teaspoons of sugar to it. My hubby adds vinegar to almost every kind of soup I make so this will be one of his favorites! Thanks Idealnut, you made his day.
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4 users found this review helpful

Kelsey's Favorite Stuffed Green Peppers

Reviewed: Jun. 20, 2009
I boiled my peppers whole for about 5 min., cooled them before cutting in half lenthwise to clean and fill. They were so easy to clean and came out perfect! Great recipe! Thank you...
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1 user found this review helpful

Gravy Baked Pork Chops

Reviewed: Apr. 1, 2009
I've been making this recipe for years. After browning the chops, (I use lard for flavor) set them aside, I pour off the grease and add the mushroom soup to the pan. Then I kinda fry the soup in the pan a little bit and then add some kitchen bouquet, about 1/4 tsp. or so, (cuz a little goes a long way) for color and appeal. Add the milk or water pour over the chops in a baking dish and bake until done, about 45-50 min. Sometimes,I also add about 1 1/2 tsp. soy sauce to the soup for flavor. Very good. BTW, I'm 70 years old so I've got a lot of cooking years under my belt, over 50 at least.
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7 users found this review helpful

Slow Cooker Lancaster County Pork and Sauerkraut

Reviewed: Apr. 1, 2009
Like a few others' who rated this recipe, I cannot eat seeds either so I used dried marjoram (goes good with pork).
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2 users found this review helpful

Bread Pudding with Whiskey Sauce III

Reviewed: Feb. 22, 2009
I've been making a version of this recipe for years. This recipe is good all-be-it a little too sweet I thought. The best bread pudding is made with stale homemade bread if you prefer a less gooey pudding. Baking it in a water bath is a must! It's also good cold. Hubby ate it the next day cold with maple walnut ice cream and milk on top.
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2 users found this review helpful

Grandma's Chicken Noodle Soup

Reviewed: Oct. 6, 2008
I made the recipe as is and added one family size can of chicken noodle soup to all. Gives it great flavor...
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2 users found this review helpful

Easy Pork Chop Casserole

Reviewed: Sep. 30, 2008
I've been making a version of this recipe for years. I omit the dry onion soup, way to salty, and use the cream of mushroom soup and fresh mushrooms (8oz.) size but I slice and fry them before adding them to the soup. I also add 1 T. of Soy Sauce to the soup and mushrooms before baking for 1 hr.
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1 user found this review helpful

Easy Spicy Roasted Potatoes

Reviewed: Sep. 30, 2008
I followed one reviewer's suggestion to put the spices in a bowl and mix w/potatoes then pour into 9x13" baking dish. Well, the first potatoes I put in got the most spice and it was too much. I suggest sprinkling some of the spices on the bottom of the pan, layer the potatoes in a single layer and sprinkle the rest over the top. Drizzle the oil over all. Half way thru baking stir to coat. We,(husband and me) loved this recipe and will definetly will make again only next time I will cut down on some of the salt and chili pwd as I don't tolerate spices well.
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1 user found this review helpful

Nany's Cheesy Cauliflower Casserole

Reviewed: Sep. 15, 2008
I make this recipe for holidays but I leave out the evorporated milk and mix 1 T. mustard with the mayo spread over cauliflower then layer Am. cheese over top, then buttered bread crumbs and bake.
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4 users found this review helpful

World's Best Potato Salad

Reviewed: Aug. 13, 2008
I tweaked this recipe only because of our personal taste. I used 2 1/4 tsp. cornstarch and mixed it into the sugar so it wouldn't be lumpy when added to the liquids. Added l cucumber diced, and salted the onion, celery, eggs & cucumber to taste. It was excellent. Thank you Kaye Lynn. This will be our #1 potato salad from now on.
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2 users found this review helpful

Absolutely Ultimate Potato Soup

Reviewed: Dec. 28, 2003
The only time I make a potato soup recipe is when I have a small bowlfull of left-over mashed potatoes. If you use flour to thicken this soup, this is no longer soup, it's something else - a stew. I use thyme leaves and parsley for flavoring, plus salt and pepper, but you can use whatever flavorings you like. I put in diced potatoes, raw, a diced carrot, and one can cream of chicken soup (last) along with the chicken broth. Otherwise just follow the recipe as is. I don't use the cream as the mashed potatoes have milk in them if you're watching the calories.
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1 user found this review helpful

Creamed Beef

Reviewed: Oct. 9, 2003
This is one of those "keeper" recipes I've made over and over many times. I found l/4 c. flour added after you fry the onions and beef and continue to fry for about 3 min. (stirring constantly) will remove the raw flour taste in the finished product. Also, I heat the milk and add it a little at a time for desired consistentcy. The hot milk helps eliminate the "lumps" in the gravy. We like this over mashed potatoes.I also add some fresh garlic chopped to the onions.....pretty good.
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52 users found this review helpful

Butter Flaky Pie Crust

Reviewed: Sep. 29, 2003
I found using l/4 cup butter Crisco shortening and l/4 lard makes a pretty good crust. It's not as rich as plain butter and it seems the dough is easier to handle and bakes a more even crust.
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1 user found this review helpful

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