DRFHRLAW Recipe Reviews (Pg. 1) - Allrecipes.com (1173218)

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Yam and Apple Casserole

Reviewed: Dec. 9, 2001
I made this for Thanksgiving, and it was a big hit -- even with the kids! The apples were a great addition. Per another reviewer's suggestion, I added minced ginger and a little Grand Marnier, and I highly recommend it. I'll be making this again for Christmas thanks to multiple requests!
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33 users found this review helpful

Aunt Wanda's Turkey Carcass Soup

Reviewed: Oct. 21, 2001
I like to add other leftovers to this soup, such as left over spinach, sweet and white potatoes, celery, carrots, onion, parsnip, peas, corn, whatever is around. Barley or orzo also goes well in the soup. Sometimes I will process half of the cooked soup to thicken it.
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19 users found this review helpful

Tomato Salsa

Reviewed: Oct. 27, 2001
This was good, but it takes a lot of time, and the seasonings were a little off to my taste. I adjusted, and it had a very fresh taste, but it was quite time consuming.
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18 users found this review helpful

Creamy Homemade Chicken Stew

Reviewed: Dec. 9, 2001
Great recipe for the slow cooker! Something different! I served this over egg noodles, and even the kids were happy!
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13 users found this review helpful

Easy Slow Cooker French Dip

Reviewed: Feb. 5, 2011
I forgot the beer, but it didn't matter -- this is still a terrific recipe! I did season up the meat before putting it in the crockpot, using a little Montreal Steak seasoning, onion and garlic powders. I also added a few drops of Kitchen Bouquet. If you can make this the day before you want to serve it, you can remove the meat, slice it, and separate it from the sauce. Chilling the sauce will allow you to remove the fat, which I thought made it much better. It was a little greasy for me the first night, although my boys didn't seem to mind! Buttering and toasting some nice hard steak rolls and then melting the cheese on them before loading them up with the meat is non-negotiable! I will definitely be making this again and again!
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12 users found this review helpful

Ashley and Whitney's Honey BBQ Wings

Reviewed: Jan. 18, 2014
Mgood start - I made some changes... I baked the wings on a rack in a 425 degree oven for 25 min., then flipped them and baked for another 20. Without a rack, they will sit in the grease. I added an extra half teaspoon of Siriracha, half teaspoon of Chinese 5 spice powder and 1/4c. Honey to the sauce. It's sticky, and very tasty! With these revisions, it's a 5 star recipe!
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10 users found this review helpful

Chicken Pot Pie IX

Reviewed: Feb. 3, 2007
I used a bag of frozen veggies, and simmered them with the chicken in chicken stock instead of water. I also used prepared pie crust. This was the best chicken pot pie we ever had, and we'll be adding it to the winter rotation!! A serious winner!
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7 users found this review helpful

Chocolate Covered Strawberries

Reviewed: Feb. 14, 2011
Great simple recipe that looks so fancy! I placed a colored toothpick in each strawberry and used them for dipping. I had a pot of bittersweet chocolate, and a pot of white chocolate, and I decorated them by painting dark chocolate hearts on the white strawberries and drizzling white chocolate on the dark ones. The whole operation only took 30 minutes and best of all, NO BAKING!!!
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6 users found this review helpful

Kosher Salt Encrusted Prime Rib Roast

Reviewed: Mar. 3, 2014
Fantastic taste - easy to do! Did a 5.5 lb oven-prepared prime rib roast for Oscar night, seasoned the roast all over with pepper and a package of Lipton onion soup mix,then pasted on a mixture of coarse kosher salt, Montreal steak seasoning and water. I roasted at 425 for 20 minutes, and then at 215 until the temperature reached 140. I let it sit for 15 minutes, cracked/scraped off the crust, and it was perfectly medium, tasty and juicy!
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4 users found this review helpful

Champagne Shrimp and Pasta

Reviewed: Mar. 18, 2007
What a terrific quick, elegant meal for unexpected company. Just a few ingredients, just a half hour, and WOW! I agree with a previous reviewer who suggested having ingredients measured and ready to go before starting. Once the sauce starts to thicken, things happen quickly. I also added some parmesan reggiano to the cream sauce while thickening. Canned diced tomatoes work great, and don't skimp on the fresh parsley. Two thumbs up!
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4 users found this review helpful

Chili I

Reviewed: Jan. 16, 2005
The most awesome chili I have ever eaten, let alone made! I did adjust the seasonings a bit to fit my family's taste. I found the longer you simmer it, the thicker it gets, so don't worry about how thin it looks initially. Fabulously complex blend of flavors. I'll never make chili from an envelope again! Thanks, Bob, and reviewers who offered comments and modifications! I'll be making this a lot this winter!
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4 users found this review helpful

Creamy Au Gratin Potatoes

Reviewed: Dec. 9, 2001
Terrific recipe -- the best we ever had! For those who found the sauce too runny, I suggest that you are not cooking the roux long enough to allow it to thicken. I doubled the recipe, and used 2/3 sharp cheddar and 1/3 asiago cheese, and it was fabulous! It's worth the work, and I'll probably be making it for every family dinner from now until forever!
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4 users found this review helpful

Wine Fondue

Reviewed: Oct. 11, 2013
Tried this for a dinner party and it was a huge hit! We thought it was especially delicious with shrimp. Tip - double the recipe and add extra wine or chicken stock if it's going to be served for a long period of time - the wine alone will evaporate fairly quickly. Making this again for Christmas Eve!
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3 users found this review helpful

Baked Buffalo Wings

Reviewed: Feb. 7, 2011
Wow. As a native Buffalonian, I've always despised baked wings -- they are typically soggy, greasy pretenders to the real thing. But these are fantastic! Crispy, spicy, amazing! Served these last night at a Super Bowl party, and wished I had tripled the recipe -- and so did the guest! Thanks, Leesah, for a great recipe!
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3 users found this review helpful

Grilled Shrimp Scampi

Reviewed: Jul. 8, 2006
I used butter, and added parsley, thyme and oregano to the mix. These are the best grilled shrimp ever! My husband, who hasn't enjoyed shrimp in 20 years, loved them! A serious winner!
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3 users found this review helpful

Chocolate Zucchini Bread I

Reviewed: Aug. 4, 2001
This is the best way I found to get my kids to eat zucchini! As with all zucchini bread recipes, it takes longer than you want to put it together, but once you do, it's worth it! Everyone I've shared these with loves them!
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3 users found this review helpful

The Best Bean and Ham Soup

Reviewed: Jan. 4, 2010
Great recipe, great soup -- a little salty for my taste, but I didn't add any extra salt, so I guess it was the ham. Otherwise, I followed the recipe, and used low sodium broths. The family really enjoyed it served with fresh bread!
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2 users found this review helpful

Pepperoni Casserole

Reviewed: Feb. 3, 2007
I really like this, but I opted to use ricotta instead of the cottage cheese, and it was a bit dry. Next time I'll try the cottage cheese, or add 2 eggs to loosen the ricotta. Per other reviewers, I also added a generous amount of italian seasoning and omitted the olives. Otherwise, it was great. Makes a huge casserole, so unless you're feeding a big crowd you may want to cut the recipe in half. Thanks for a great idea!
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2 users found this review helpful

Blue Cheese Beef Tenderloin

Reviewed: Dec. 9, 2001
Fantastic recipe! I added herbs d'provence and some extra garlic to the marinade and increased the time to 1 hour. The bleu cheese sauce is very nice, and those who don't care for it can simply leave it off if you serve the sauce on the side instead of serving it over the beef. A tasty and elegant party dish!
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2 users found this review helpful

Jamie's Minestrone

Reviewed: Oct. 27, 2001
I added three different kinds of beans to this soup, as well as a can of seasoned diced tomatoes and a can of corn. We loved it -- I'm sure I'll make this a lot this winter.
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2 users found this review helpful

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