Barbi Recipe Reviews (Pg. 1) - Allrecipes.com (1185264)

Flaky Crescent Mushroom Turnovers

Reviewed: Jul. 1, 2004

I made these for a Girl's Night last weekend and they were a HIT! These are a bit fiddly to make, I had trouble keeping the seams pinched together. I cooked the filling (added a couple cloves of minced garlic) and let it cool to room temperature before I tried to fill the dough. I couldn't get nicely shaped triangles so I just folded the squares in 1/2 and pinced the edges together with the tines of a fork to seal the turnovers. I brushed the tops with melted butter and sprinkled with garlic salt and then baked according to the directions. Very tasty! Next time I make these I will add a little grated swiss or sharp cheddar inside. I think that would make these even tastier. Hands down the Girl's voted this recipe a keeper!

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Sweet and Sour Meatloaf

Reviewed: Dec. 11, 2003

I've had some real mishaps with meatloaf over the years. A friend told me to add rice to my meatloaf, that it was a good binder/filler. She never said anything about cooking the rice first. You should have seen the look on my husband's face when he started to chew his first bite. He thought the hard grains of rice were his teeth cumbling in his mouth! Well this recipe was better than that rice meatloaf, but it wasn't "Oh my gosh this is sooooo...good." It was OK. I guess I'm still on the quest for the perfect meatloaf recipe.

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2 users found this review helpful

Six Can Chicken Tortilla Soup

Reviewed: Oct. 7, 2003

My husband and I both thought this was pretty good. My 10 year old son hated it. He soesn't like beans. I especially like how easy it was to prepare. I didn't use canned chicken, instead I cooked 2 large chicken breasts in chicken broth in my crock pot and shredded it into the soup. I also drained and rinsed the beans. Placed crushed tortilla chips in each bowl, ladeled the soup on top, topped with a dollop of sour cream and shredded Jack cheese and served with sourdough rolls. Like I said my husband and I thought it was pretty tasty but my son gave it a thumbs-down.

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Teri Tips

Reviewed: Oct. 2, 2003

In all fairness I didn't make this recipe as an appetizer. I threw all the ingredients into my CrockPot (except for the green onions) and cooked it all day. I doubled the recipe except for the sugar since some reviewers stated that the sauce was rather sweet. I added the green onions right before serving over hot cooked noodles. The sauce is way to strong. It totally overpowers your tastebuds. I wouldn't recommend altering this recipe into a main dish. It was a flop at my house last night. Sounds promising as an appetizer though!

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Drip Beef Sandwiches

Reviewed: Oct. 1, 2003

I made this recipe for dinner last night and I must say that for the minimal amount of time it takes to prepare, this is a very tasty recipe! I made a few changes; didn't have peppercorns so I used course ground black pepper, substituted a can of beef broth for the water and boullion cubes, left out the rosemary because I didn't have any. I bought a roast on sale, cut it into large chunks and simmered on low all day in my CrockPot while I was at work. I shredded the beef and let it simmer another hour in the juices before serving. Served on toasted sweet french rolls with lots of melted Jack cheese and the juices on the side for dipping. Made a big green salad to go with and YUM-YUM!! VERY GOOD! I plan on using the leftover shredded beef in Taco's tonight. I just love recipes where I can use the leftovers in a completely different way because my husband and son usually turn up their noses to leftovers. Thanks Tammy for a simple, delicious and versatile recipe! This one is going into my family favorites recipe book!! I will be making this one often!!

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12 users found this review helpful

Chicken Marsala

Reviewed: Sep. 30, 2003

OK in all fairness I didn't follow this recipe exactly. I used a very good quality Merlot for the sauce instead of the Marsala and Sherry. I also added 2 cloves minced garlic and a 1/2 cup heavy cream at the end as one reviewer suggested. The sauce was a pink/fushia color! Looked a little odd on the plate. My husband and son thought it was alright but not a recipe to add to the Family Favorites. Sorry Lisa, but this one just wasn't a keeper for us.

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Pepperoncini Beef

Reviewed: Sep. 15, 2003

This was very tasty! My husband absolutely loved it. He hates it when I try new recipes on him! Some, I admit, have been disasters, but this one was a HIT! He likes vinegar/sour tasting foods so I though I would try this one. I found it to be a bit on the spicy side (the reason for the 4 star rating insead of 5). Next time I will only use 1/2 a jar of Pepperochini instead of a whole 16 oz. jar. Toasting the bread and melting Jack cheese on the sandwiches is key! It took all of 1 minute to throw together in the morning and 5 minutes to shred the meat. It couldn't be any easier than that. Thanks for sharing this recipe Joyce. I will definitely be making this one again!!!

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BBQ Pork for Sandwiches

Reviewed: Sep. 15, 2003

I used a pork shoulder roast for this recipe and Kraft Barbeque Sauce. It was just OK. Not yucky but not awesome either, just so-so. Might try this again with a different Barbeque sauce though. I liked the ease of preparation.

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Barbequed Marinated Flank Steak

Reviewed: Sep. 11, 2003

I tried this recipe after reading all the rave reviews. It wasn't great but it wasn't awful either, just ho-hum. We ended up using A-1 Steak Sauce at the table because the meat just didn't have alot of zing to it. I guess I was looking for a marinade with more tang and zip to it. One really good thing about this marinade is that it does a great job of tenderizing the meat. I marinated the meat overnight (London Broil) and it was much more tender than usual. Thanks for the recipe Martha but this was just a little too bland for my family's tastes. I may try this again but it will need something more for a little zip!

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Easy Slow Cooker French Dip

Reviewed: Mar. 13, 2003

I made this last night for dinner. I used a London broil cut of meat and added a dash of liquid smoke to the recipe. I give it 5 stars for ease of preparing but wasn't that thrilled with how it turned out. The meat was rather dry (maybe it would have been better if I'd used a Tri-tip instead) and the sauce was just OK, not awful but not awesome either. I think I will keep looking for another French Dip recipe for my crockpot.

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Slow Cooker Creamy Potato Soup

Reviewed: Mar. 3, 2003

Shirley thank you for sharing this recipe! I made this yesterday in my crockpot. It simmered all day while I worked in the yard. I followed your recipe except I used heavy whipping cream, ommitted the dill and added 6 oz. of cubed ham during the last hour of cooking. I garnished with some shredded cheddar cheese and served with toasted garlic bread. My husband loved it and so did my picky 9 year old son. The soup turned out thick, rich and flavorful! This recipe is going into my "yummy" recipe file and not too many make it into my file of keepers. Thank you for a truely wonderful recipe! Barbi

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Slow Cooker Split Pea Sausage Soup

Reviewed: Feb. 19, 2003

Made this last night in my extra large crock pot. If you follow the recipe exactly it makes a huge amount of soup so be sure to use a big crock pot. Husband loved it! He had three big helpings. Son (9 years old) just thought it was ok but did eat it. I diced the carrots up really small and he didn't even notice them, he hates carrots. When I make this again I will only use 8 cups of water instead of the 10 the recipe calls for. We thought the soup was a little thin and we prefer a thicker version of Split Pea Soup. Otherwise it was very yummy and I will definitely make it again! Diced ham would be good in this soup too!

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184 users found this review helpful

Best Italian Sausage Soup

Reviewed: Jan. 23, 2003

I converted this recipe for the Crockpot, since I'm a working Mom and love the ease of cooking with a crockpot. I browned the sausage, onion and garlic first and then added all the rest of the ingredients except the noodles and zuchinni. I let it cook all day and then added a box of frozen green beans (thawed) about 45 minutes before I served dinner. I cooked cheese filled spinach tortelinis on the side and placed a helping in each bowl and then added the soup over top. Served it with mozzarella garlic cheese bread. Family thought it was OK but not the best soup I've ever made. May try it again someday and try using the spicy sasuage instead of the mild to give it a little more zing.

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Cheddar Ranch Dip

Reviewed: Nov. 28, 2002

I brought this dip for Thanksgiving at my sisters. It was a huge hit! Everyone loved it! They scraped the bowl clean. I didn't use the bacon bits, instead I fried 2 strips of bacon and crumbled it into the dip. I will definitely make this dip again! Thanks for sharing! It is now a family favorite! It was simple to make and delicious to eat. Served it with carrots, celery, red bell peppers and potato chips. Very yummy with the chips!

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37 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Oct. 23, 2002

I've used a variation of this recipe for many years. I use a tri-tip roast when they go on sale at the grocery store. I have found the tri-tip cooks up very tender and flakes apart in your mouth. Instead of Cream of Mushroom Soup I usually use Golden Mushroom Soup. Last night I tried the recipe with Cream of Mushroom soup and folowed the recipe exactly except I added a dash of Worchestershire sauce and reduced the water to only 1 cup and served over rice. I served it to family and friends and it was a HUGE hit! The gravy it makes is to die for! Even the kids asked for seconds and more gravy! Very simple to prepare and very, very tasty! We will be having this often at our house!

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21 users found this review helpful

Sausage Brunch Casserole

Reviewed: Oct. 23, 2002

I've made this casserole several times and everyone loves it! The guys in my family especially like it. I would highly recommend it for company! It's a hearty breakfast/brunch that is easy to put together and sure to please! I have found that I need to bake the casserole almost twice as long as the recipe calls for otherwise the eggs don't set up and the center is runny and pretty disgusting. Bake it till the eggs set in the middle and the edges are lightly browned. Then I let it sit on the counter for about 10 minutes before serving and you are in for a devine breakfast. I serve with a fresh fruit salad and OJ. YUM-YUM-YUM!!!!

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55 users found this review helpful

Broccoli Rice Casserole

Reviewed: Aug. 17, 2001

I tried this recipe on m family last night. It was a runny, soupy, very bland. Not to mention that it makes a ton of food! Still trying to figure out what to do with all the leftovers.

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10 users found this review helpful