Eve Recipe Reviews (Pg. 1) - Allrecipes.com (1185552)

Oatmeal Pancakes II

Reviewed: Jan. 24, 2012

We had these for dinner tonight and they were absolutely delicious. I made them exactly as the recipe specified except I had no buttermilk on hand so I used 2% milk and a squeeze of lemon. The texture was really excellent - I was surprised they were so fluffy considering the oats. Instead of the food processor, I used my stick blender in the bowl I mixed them in so cleanup was super easy. This is now my go-to pancake recipe. Thanks, mom2hh!

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Honey Cashew Green Beans

Reviewed: Nov. 22, 2010

I make it as written and this is the only green bean dish my 7 year-old will eat. It's become our go-to green bean recipe and is even making an appearance on our Thanksgiving table.

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Grilled Rock Lobster Tails

Reviewed: Apr. 18, 2010

I'll never make lobster any other way again. Our propane pooped out right as they went on the grill, so I had to do them on a grill pan on the stove and they were still flawless. Other than that, the only thing I did differently was to add more lemon juice - just our personal preference. I can only imagine how they'll taste on a real grill!

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1 user found this review helpful

Spicy Rapid Roast Chicken

Reviewed: Mar. 16, 2010

This has become my go-to recipe for roast chicken. I've made it several times and it's been flawless each time. The chicken is always moist, the skin is delicious, and it's so quick and easy. I throw a lemon inside the cavity to give it a subtle lemony flavor.

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Crispy Edamame

Reviewed: Dec. 3, 2009

I wanted to love these, but well, they were just okay. I tried drying them off before putting them in the oven, but they still came out a bit dry, chewy, and flavorless. You'd think there would be more cheese flavor, but it just wasn't there. I'm not sure what would make this work for me, so I think I'll keep looking for edamame recipes. Thanks, though!

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Ham with Pineapple Sauce

Reviewed: May 4, 2009

Made this for Easter brunch and it was a huge hit. The ham itself is easy and good, but it's the sauce that puts it over the top. It's easy to make and tastes divine. My very picky friend said that it ruined him for ham served any other way forever!

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2 users found this review helpful

Bev's Mac and Cheese

Reviewed: Sep. 10, 2008

I usually follow Alton Brown's Stovetop Mac 'n Cheese recipe but didn't have evaporated milk, so I tried this one instead. It was really good and super easy! I did reduce the flour to 2 TBS (the basic rule for a sauce is 1 unit of thickening agent to 1 unit of fat) and that worked perfectly. I did double the recipe b/c when I measured out the pasta it didn't seem like enough. I ended up with enough pasta but a lot of cheese sauce leftover (about 3/4 cup). To make one recipe's worth, I'd probably use 1-1/4 cups of pasta. It makes a good base cheese sauce and would taste great with any mix of cheeses. Sorry Alton, but I think you've been replaced!

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9 users found this review helpful

Absolute Best Liver and Onions

Reviewed: Jun. 22, 2008

I haven't made liver in forever so I was surprised to find that my local store only carried it frozen. Defrosted the package in a bowl of water (only took a few minutes) and made the recipe exactly as it called for. It was dee-lish! Tender and moist, and it cooked really fast. I will never make it another way again.

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1 user found this review helpful

Broccoli Pork Stir-Fry

Reviewed: Jun. 9, 2008

This was delicious! Made it exactly as it calls for except I used leftover pork chops and put it in when I put in the noodles. I was a little skeptical when I saw the bowl of liquid, but it thickened up beautifully. Would be great with chicken and other veggies.

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13 users found this review helpful

Honey Glazed Ham

Reviewed: May 31, 2008

Excellent ham! We drizzled the leftover glaze over the slices.

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Southwestern-Flavored Ground Beef or Turkey for Tacos & Salad

Reviewed: Mar. 3, 2008

I was looking for a taco meat seasoning recipe that didn't use the nasty packaged stuff and this definitely filled the bill. Agreed, it could have used more heat, but I made it as-is first on the off chance I could get my 5 year-old to eat it (no luck). Overall, a really nice blend of seasonings; we'll probably just add a little cayenne or jalepeno next time to kick it up for our personal taste.

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2 users found this review helpful

Figs Oozing with Goat Cheese

Reviewed: Sep. 26, 2007

OMG--these are soooo good!! That said, let me tell you how I messed up making them. First, I didn't think to let the cheese come to room temp and when I attempted to pipe it into the figs I had to squeeze the bag so hard it broke! I tried microwaving it to warm the cheese, but the bag was so far gone, I gave up on trying to pipe it in. I cut them nearly in half, then spread the cheese on with a knife and squeezed them back together, which worked just fine. THEN I tried to grill them, but I think because the cheese was still a little cold it wouldn't melt before the figs started to get crispy. I took them off the grill and stuck 'em in the microwave (I forget how long--a minute maybe?). When they came out, I drizzled them with the honey and served them. After all of that, they were absolutely wonderful and worth every minute of work. Everyone at our dinner party loved them and I will definitely make them again, in one form or another!

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5 users found this review helpful

Parmesan Roasted Corn on the Cob

Reviewed: Aug. 24, 2007

Helpful Hint: a friend made this for us (with the addition of a fresh rosemary sprig) and we used the new Reynolds no-stick foil. Everything stuck to the corn and it was delicious!

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36 users found this review helpful

Fatoosh

Reviewed: Aug. 24, 2007

This was exactly like the salad I get at my favorite Middle Eastern restaurant! The mint and sumac is absolutely necessary (in my humble opinion). The sumac was easy to find at an International market that I had no idea was near my house (just did a search online) and only $2 for a big bag. The salad is really colorful and will be perfect for company.

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1 user found this review helpful

Apple-Cheddar Tossed Salad

Reviewed: Aug. 9, 2007

This was really yummy. Made it for my book club and someone even requested the recipe. The only reason I gave it four stars instead of five is that the dressing is really, really, REALLY thick! I added a fair amount more of the vinegar to both thin it and give it the kick I felt it needed. I would, however, recommend making it as is to see how you like it before you modify it. It does have a lovely, subtle flavor as is.

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Neat Sloppy Joes

Reviewed: Feb. 22, 2007

We recently decided to get rid of everything in our pantry that's processed or has chemicals, and that included our old standby, sloppy joe mix. It's one of my 4-year old's faves, so I tried this recipe and it was really good! I modified it a bit by skipping the onion & celery (the kid won't eat chunky stuff) and substituted onion powder. I also used tomato puree b/c that's what I had on hand and it was just fine. Along with being incredibly easy, it's a great base recipe and easy to modify depending on your tastes. As my kid said, "Yum-o!"

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124 users found this review helpful

Avocado Salsa

Reviewed: Nov. 28, 2004

Really delicious with bright, fresh flavors as well as very colorful. Will absolutely make this again.

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Marbled Pumpkin Cheesecake

Reviewed: Nov. 27, 2004

This cheesecake is SOOOO good!! It looks beautiful and the crust is unusual as well as absolutely delicious. I followed others' advice and did the following: added a little more spice (just taste the batter till it's how you like it) made it in a 9" glass pan; added a little more sugar to the pumpkin batter; baked at 350 for

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Cranberry Salad I

Reviewed: Nov. 26, 2004

This is a very good side dish, almost like a fluffy ambrosia (we've nicknamed it "Fluff de Cranberry"). Took it to Thanksgiving dinner and most people had it with dessert, so I wouldn't say it replaces cranberry sauce at the dinner table. It's a pretty pink color but the marshmallows make it more of a kid-friendly dish (not a bad thing). To make it a little more elegant, I might try eliminating them, adding more sugar, then serving in wine glasses with a mint sprig.

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19 users found this review helpful

Janet's Rich Banana Bread

Reviewed: Dec. 29, 2003

Soooo good! I used low-fat sour cream and 3 bananas (1 mashed, 2 sliced) and added some golden raisins. I saved a few of the nuts and raisins for the top and it looked really pretty, too!

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1 user found this review helpful