slfortson Recipe Reviews (Pg. 1) - Allrecipes.com (11941546)

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Amazing Spinach Artichoke Casserole

Reviewed: Dec. 27, 2014
Amazing!!! I have to disagree with everyone who thinks there is too much spinach. It's a perfect, creamy consistency. I actually prefer a chopped yellow onion instead of the green, and I totally forgot to add the crispy onions at the end, but I honestly don't even think it needs the topping. My only concern is that half an hour of cooking didn't seem long enough. I ended up leaving it in for 1 hour, which I think might have been too much. Next time I make it, I think I will leave it in for about 45 minutes. I will definitely be making this recipe again!
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Chef John's Sweet Potato Casserole

Reviewed: Dec. 27, 2014
Amazing! My sister said this is the best sweet potato casserole she has ever had, and it was her favorite dish at Christmas. I followed the directions exactly. Since it was for Christmas, I used whole milk and regular buttermilk, which I normally don't do. It was delicious. This will by my go-to sweet potato dish from now on!!!
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Swedish Christmas Glogg

Reviewed: Dec. 27, 2014
This is a delicious recipe as is. I actually prefer to use red table wine in place of the port because port + all of that sugar is just too sweet for me. In fact, I typically use red table wine and only 1/4 cup of sugar. I also prefer not to add the brandy. It is SUPER strong with just the wine and the rum. Depending on who I serve it to, I would leave the rum as is for those who like stronger drinks, but when my parents come over, I reduce the rum a bit. The smell of this drink is amazing. It's perfect for Christmas evening!!!
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Grandma's Corn Pudding

Reviewed: Dec. 27, 2014
I followed the recipe exactly and thought it was unique and good. It's as if you are eating a custard pudding with pieces of corn throughout. Other reviewers mentioned that it had too much corn, but I disagree. I think it's a good and super easy side dish to make for Thanksgiving or Christmas.
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Holiday Dressing

Reviewed: Dec. 27, 2014
This recipe is a good start, but if following the recipe exactly, I would rate it a 3-4 star recipe...it's too soupy, and not nearly enough cornbread or flavor. I've made some changes to turn it into a 5 star recipe. In fact, with these changes, this is by far the best stuffing recipe I've ever had! Modifications: 1) Crumble and use 1lb of cornbread. 2) Reduce bread to 8 pieces (I prefer sourdough bread). 3) Use 1 onion, 5-6 celery stalks, and 1 green pepper very finely chopped.4) Cut butter to 1/2 cup. 5) Increase sage to 1 Tbsp, 6) Use sage sausage 7) Cook at 350. 8) Reduce to 1.5 to 2 cups of stock. 8) Add 2-3 hard boiled eggs.
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Party Mimosa

Reviewed: Nov. 17, 2014
This recipe was great with our breakfast casserole! I always thought a mimosa was just OJ + champagne, so when I read this, it peaked my interest. Unfortunately, my grocery store didn't have the apricot-mango nector. Fortunately, I found Mango Pineapple juice, so I used 24 ounces of that, and it tasted great! I also read that a reviewer put raspberries in hers, so I plopped 2 raspberries in each of my crystal glasses...it was pretty. :) I will definitely make this again when I want to have a fancy breakfast!
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Best Meatloaf in the Whole Wide World!

Reviewed: Jan. 22, 2014
This was very flavorful and good, but I don't know if I would rank it "the best". However, it is definitely approved by a 5 year old; my husband said the meat was good, but the topping was a little too sweet for him. Here's a small tip for anyone who is in a hurry...instead of preparing the topping first, start by preparing the meat first, so that while the meat is in the oven for 30 min, THEN you can be multi-tasking and mixing the topping. It saved me several minutes! Also, I think that next time, I would put the bacon in the meat, rather than on top. The flavor of the bacon got completely lost in all of the sweetness. Overall it was a fun little recipe to try. Thanks!
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Easy Turkey Gravy

Reviewed: Dec. 6, 2013
I wasn't very impressed. I didn't have turkey drippings, so I bought the unsalted chicken stock from the grocery store (which maybe that is where I went wrong). I followed the recipe exactly, and even added the seasoned salt, since I did use the unsalted stock. The flavor was ok, but it was as thin as water, and the color wasn't impressive. I stood there and stirred forever, and finally pulled out the corn starch, and THAT didn't even thicken it up to a normal consistency. I ended up putting it on the table anyway for the whole family, and I am the only person that tried it. The appearance must have turned everyone else off. Oh well.
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Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Dec. 6, 2013
The flavor of this recipe is amazing. I followed the recipe, using recommendations from the reviewers. I will be making this again, but next time, I may do a few things different. My biggest issue with it was the consistency...there is so much going on, such as meat, cranberries, bread,etc, that it just kind of crumbled into a not so "stuffing-like" mixture of stuff. I don't want to remove any of the flavors, but next time, I may increase the bread in order to see if I can make it into a more traditional consistency. Secondly, the liver got lost in all of the flavors, so I don't think it is necessary. I will leave it out next time. As reviewers suggested, I tried sourdough bread, which was awesome; I bought the sage sausage, so I decreased the real sage by 1/2tsp, and I added pecans to the mix. Since I didn't have a turkey to stuff, I poured 2 and 3/4cups of turkey stock over the mixture and cooked for 40 min covered at 350 and then an additional 20 min uncovered. I got rave compliments. This is my new go-to recipe for stuffing!
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Hawaiian Chicken Kabobs

Reviewed: Oct. 10, 2013
Maybe I'm just not a fan of Hawaiian chicken, but I didn't really care for this dish. I followed the recipe, and even used the "good" sherry. The marinade flavor was just ok. As long as I took a bite of pineapple with the meat, I liked it better, but without the pineapple, it was just ok.
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Turkey Reuben Burgers

Reviewed: Sep. 27, 2013
The idea is right, but it needs a bit of work to be a 5 star recipe. As a complete sandwich, the flavor is pretty good, but the meat by itself is so bland. I did not taste a bit of dressing, and the bread crumbs made the consistency very strange. If I did this again, I would omit the Italian breadcrumbs completely, but maybe add some Italian seasonings and a bit of salt to give the meat some flavor. Adding additional dressing onto the top of the sandwich would be much more flavorful as well because I didn't taste any of it in the meat. However, even though it was bland, the grilled onions, sauerkraut, and rye bread were flavorful enough to make up for it. Also, I think Swiss cheese is a better fit, since this is supposed to mimic the Reuben. Overall, it was an OK recipe, but I think with some work, this could turn into a really yummy sandwich!
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The Best Meatloaf I've Ever Made

Reviewed: Sep. 11, 2013
I liked this recipe, my family liked it too, but it didn't have the "wow" factor that I was expecting, based on the many reviews. It was very flavorful, and if you are looking for a nice standard meatloaf, this would be a good choice. I followed the recipe exactly, and my only reservation was at the very last step because it seemed so soupy that pouring milk into the mixture didn't seem practical. I double and triple checked the proportions to make sure that I didn't make a mistake, but everything I did looked correct. I ended up putting a bunch more bread crumbs in to make it thicker, and ended up not using the milk after all (which I don't think would have affected the taste anyway). The cooking times were perfect for this recipe. Overall, I think it is a nicely flavored meatloaf, but I may continue looking for others that give me that "wow" factor.
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Absolute Best Liver and Onions

Reviewed: Sep. 10, 2013
This tasted EXACTLY like my grandmother's recipe that I grew up on a kid. This is my first time ever making liver and onions, and I am extremely excited that it turned out so well. I followed the recipe exactly, with the exception that I had halved the recipe for my family, and then accidentally forgot to half the amount of butter for the onions, but the buttery onions were delicious!!! I soaked the liver in whole milk for a little over an hour, and it had a pleasant, but not overwhelming "livery" taste. The only other thing that I love putting on my liver is bacon because it gives that extra bit of saltiness, and compliments it so well. Because it is not a very healthy dish, we don't eat it often, but I love having it for a special treat.
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Pupusas de Queso (Cheese-Stuffed Tortillas)

Reviewed: Sep. 3, 2013
I totally agree with all of the other reviewers that making pupusas must be an art. I attempted, and my results weren't very pretty. Plus, I just don't think I am that big of a fan in general. I gave it a try because my son was begging, and even he didn't want to eat them in the end. He said that they don't taste like what he gets in restaurants.
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Curtido (El Salvadoran Cabbage Salad)

Reviewed: Sep. 3, 2013
I've only had curtido once years ago, so I don't remember what it's actually "supposed" to taste like, but my half Salvadorian son was begging for pupusas, so I gave it a try. I followed this recipe exactly, and I also prepped it the day before for maximum flavor. My biggest comment is that the oregano was very overpowering, but maybe it is supposed to be that way. Overall, it was ok, but I wasn't overly impressed.
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Smooth Sweet Tea

Reviewed: Jul. 23, 2013
I wanted to see how close this tea was to the tea that I was raised on in Alabama. I was very pleasantly surprised. The proportions of ingredients are perfect. It's definitely sweet, without being painfully sweet. It's the perfect drink to sip on while you are sitting on the front porch! My 5 year old son tried it, and LOVED it! You made this Alabama girl proud! Thanks for the recipe!!!
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HERDEZ® Creamy Tomatillo Avocado Salsa

Reviewed: Jul. 9, 2013
When I saw this recipe posted on the main page, I was so intrigued that I went to the store, bought the ingredients and made it that night. It took me a few minutes to find the cooking sauce because I was just overlooking it among all of the salsas, but I eventually found it in the Hispanic foods section in Safeway. I thought it was really good, and very easy to prepare. It had a very small bit of spiciness to it, and I knew my husband liked a bit more of a kick, so I added a touch of cayenne pepper to it. I made tostadas, and poured the sauce over the top. So good. Honestly, I thought my husband would rave over it a bit more than he actually did, but he did mention that he liked it. We have a lot of it left over, so I'm going to use the rest as a dip.
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Baked Ziti I

Reviewed: Jul. 5, 2013
I couldn't find Ziti pasta in the store, so the closest I came up with was Rigatoni. Other than that, I followed the recipe exactly and it was perfect! I had cooked it with intentions of having left overs for a little while, but my husband devoured so much of it, that we barely had any leftovers for the following day! :) He is already asking for me to bake it again! This was such an easy dish to prepare, and it is one that is definitely good to present to guests. Thanks for the great recipe! :)
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Three Berry Pie

Reviewed: Jul. 1, 2013
This review is only based on the pie filling and cooking times/temp. This is the first berry pie that I have ever made. It was AMAZING and it was so simplistic! I loved the fact that there was only 1/2 of sugar to 4.5 cups of berries. The consistency was perfect, the cooking time was great. I had rave reviews in my home! My husband said it's the best berry pie he has ever tasted. I went easy this time(because it was 100 degrees in our house), and used a pre-made pie crust and did latice work with the second pre-made pie crust, but next time, I will have to give this pie crust recipe a try as well. Thanks for the great recipe!!!
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TV's Grits Casserole

Reviewed: May 7, 2013
This recipe has been in my recipe box for quite some time, so I finally decided to give it a try last night. It was pretty good and my husband seemed to like it. My only reservation is that the soup just gets spread on top of the meat/grits mixture instead of mixing in, so that when I cut into it, there was a soupy layer oozing out above the grits. Next time, I think I would just mix the soup with the grits before baking. Also, I don't know if it's a mistake, but the directions say to let the grits simmer for about 30 minutes. Typically, grits are done after about 4-5 minutes. I didn't want to risk burning them, so I removed them after 4 minutes, which is the only change I made to the recipe. Overall, it's not a bad little recipe, but it didn't excite me too much.
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