Stew Recipe Reviews (Pg. 1) - Allrecipes.com (11777817)

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Easy Meatloaf

Reviewed: Nov. 2, 2012
Good base recipe. I use half ground pork and half ground beef. Finely chopped onion and a couple garlc cloves in food processor, then sauteed in a little extra virgin olive oil. Italian bread crumbs with romano cheese. 1T worcestershire sauce. Mound mixture in center of lightly greased 9" square baking dish and surround with peas (I use steam-in-a-bag, prepared). Cover meat with 3x catsup/mustard mixture and only a tablespoon or 2 of brown sugar. During baking process, I periodically mix peas so they don't dry out. I serve with Chef John's Perfect Mashed Potatoes (sometimes adding blue cheese, cheddar, or garlic to them).
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Brown Sugar Smokies

Reviewed: Nov. 2, 2012
One of 3 appetizers we made for a party of 12 people. Made 2 packages (approx 70 smokies), and guests were disappointed there weren't more. Had a hard time finding smokies at grocery stores (New Jersey), but found 4 different varieties in grocery section at Walmart (in Pennsylvania). CHEDDAR SMOKIES were far tastier than regular beef variety. Used hickory flavored bacon, cut into thirds. Poured half a bag of dark brown sugar into a baking dish and dredged each piece of bacon, making sure to press generous amounts of brown sugar onto each side before wrapping around smoky. Used wooden bbq skewers, leaving just enough space between smokies to ensure they didn't stick together. Placed in long glass baking dish, then generously sprinkled more brown sugar on top before covering dish in plastic wrap and refrigerating overnight. Recoated smokies in brown sugar sauce from baking dish, then placed skewers on broiler pan on center rack in oven at 375 degrees, approx 12 min on each side. Removed from skewers and placed toothpicks for easy handling by guests. As a dipping sauce, quadrupled topping from Easy Meatloaf recipe from this site: 1 1/3C Catsup, 1/2C deli mustard, a couple of tablespoons brown sugar. Nothing like the aroma of bacon to make your guests ravenous when they step foot into your house. Men, especially, couldn't wait to duplicate recipe.
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Chef John's Perfect Mashed Potatoes

Reviewed: Nov. 2, 2012
Watched video before following his directions. The mashed potatoes were the perfect, fluffy consistency. I've served them just as the recipe suggests, but I've also amended them with blue cheese, cheddar cheese, white pepper, and garlic. This recipe gives you a great foundation for a versatile side dish.
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Granny Kat's Pumpkin Roll

Reviewed: Nov. 2, 2012
So easy. Moist and rich. 1 loaf easily yielded 10-12 servings. Freezes well, and keeps well in refrigerator. Didn't buy pumpkin pie spice, so used recipe from this site (Pumpkin Pie Spice II): 1t cinnamon, 1/2t ginger, 1/4t cloves, 1/4t nutmeg. I like nutmeg, so I doubled the nutmeg. Found it pays to buy name brand cream cheese. As with many cakes and breads, folded in pumpkin puree, eggs, and lemon juice, taking care not to over mix batter. Used 11" x 17" jelly roll pan, lined with wax paper, and sprayed with olive oil (didn't change baking time… still 15 min). Another reviewer suggested dampening dish towel by laying over-wet washcloth on top of it… this worked PERFECTLY. I did spread a little powdered sugar on towel, but it really wasn't all that necessary. Had no trouble with cake sticking to pan or towel. Made sure that cake had no time to cool when not rolled up. In other words, turned cake onto damp towel as soon as it was removed from oven, rolled immediately. After filling, rolled again and wrapped in plastic. I think this helped prevent drying and crumbling. As others suggested, pre-mixing cream cheese filling and refrigerating it was brilliant, because the chilled mixture was easy to control while I spread it and re-rolled the cake. As soon as I re-rolled the cake (with the filling inside), I wrapped the finished product in plastic wrap (saran). Refrigerated overnight before party. Finished product was moist, tasty, made a nice presentation, and guests RAVED!
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Cream Corn Like No Other

Reviewed: Jan. 24, 2010
This creamed corn is sooo good. I like mine a bit richer, so I use an entire stick of butter, eye the heavy cream (probably ends up being halved), omit the sugar and salt (parmesan makes it taste salty enough), and use 1% milk (I never seem to have whole on hand). I like to saute the corn in the butter and then add the other ingredients. Have frozen and reheated it; it tastes delicious no matter what I do to it! Thank you for sharing the recipe!
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Classic Peanut Butter Cookies

Reviewed: Jan. 24, 2010
We liked this recipe very much. I took the advice of user "JenniferC77" and added an additional 1/2c of peanut butter, and a teaspoon of vanilla extract. Also added an additional 1/4c of flour. Boyfriend likes anything with peanut butter and chocolate, so made half batch with chocolate chips. Very yummy! Thank you for sharing the recipe!
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Ann's Sister's Meatloaf Recipe

Reviewed: Jan. 24, 2010
Have used this recipe twice, trying to find the correct balance of ingredients for us. The first time we couldn't eat any of the finished product due to the bacon; the meatloaf tasted too salty and not at all like meatloaf. The second time, I eliminated the bacon, and with another user's advice I substituted tomato sauce for the ketchup and some of the water. The result was moist and tasted good. It is still not our favorite meatloaf, but it is an easy, basic recipe. Thank you for sharing!
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Super Moist Pumpkin Bread

Reviewed: Jan. 24, 2010
Have now made this 3 times, modifying the recipe according to other users' advice. Have indeed made some well-spiced pumpkin bread loaves, but we have never really 'loved' any of them. No matter what I've added or subtracted, I have always ended up with an incredibly dense, dry bread. I guess we prefer a recipe that turns out more like cake than bread. The recipe is very unique, though, thank you for sharing!
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Chicken Pot Pie IX

Reviewed: Jan. 24, 2010
Made this recipe with "Butter Flaky Pie Crust" by user "Dana". As was recommended by others, pre-baked bottom shell for 6 min. on 425. Don't like boiled anything, so on others' advice I sauteed a few carrots, a couple of ribs of celery, 1 cubed potato, and half an onion in the 1/3c butter. Boyfriend hates onion, so removed onion and added flour, celery seed, pepper, salt, milk, and extra chix broth. Used leftover meat from grocery store rotisserie chicken (2 cups) and added it to mixture. Made mini pot pies which required slightly less than the advised bake time: 25 min. Crust was great, sauce was very thick, but flavor was delicious. Will add more liquid and less flour next time. Thank you for sharing the recipe!
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Butter Flaky Pie Crust

Reviewed: Jan. 24, 2010
The flavor was wonderful, incomparable. Far better than crusts I've made with shortening, and, honestly, a bit easier. Followed the advice given by user "chibi chef" and couldn't believe how perfect the results were. Photos were especially appreciated. Used pie crust with "Chicken Pot Pie IX" by user "Robbie Rice". Followed others' advice to pre-bake bottom shell for 6 min. at 425 degrees, and end result was golden and flaky; not soggy at all. Thank you for sharing the recipe!
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