SNOHFLAKE Recipe Reviews (Pg. 1) - Allrecipes.com (1202561)

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Vegetable Beef Soup I

Reviewed: Oct. 19, 2010
Loved this recipe. Great comfort food that's easy to make (except for browning the meat . . . I always make a mess!). My portions = 1 46oz V8 original, 1 46oz V8 Low Sodium, 2 16oz bags of frozen mixed veggies, 3lbs cubed chuck beef, 3 large potatoes, 1 packet Lipton Beefy Onion dry soup mix, 2tsp of salt, all the seasonings listed x 2 plus a tiny pinch of cayenne pepper. I went with these portions b/c I could only find the 46oz V8 bottles at my store so I improvised. I cooked for 3 hrs in stock pot on low. A great way to boost the beefiness is to do your browning in batches, and for best browning (vs boiling) you should always have room between the pieces when you put them in the hot oiled pan, don't turn until pan releases the meat (otherwise you rip the seared side off) then continue to brown, you should have a very browned pan so after you take the meat out between batches put a ladleful of the V8 mix into the pan and deglaze, then scrape the mixture into your stockpot w/ the browned meat.
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6 users found this review helpful

Campbell's Kitchen Creamy Chicken Enchiladas

Reviewed: Sep. 14, 2008
Fantastically yummy, really satisfied the mexican food craving; Only used 1/2 cup of sour cream, which was more than enough. Baked chicken breasts for 20 minutes at 400 then used fork to shred the chicken for the recipe, used 6 inch old el paso tortillas (more pliable than the Mission ones), heated some of the extra picante sauce and served over top the finished dish to cut some of the creaminess of the dish, served with chopped lettuce, refried beans, and made the Mexican I rice dish from the recipes here. Ahh, full happy belly. Oh, used home-grated Heluva good Colby-Jack cheese. The pre-shredded cheeses just don't melt as well, get kinda plastic-y when cooked
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26 users found this review helpful
Photo by SNOHFLAKE

Tender Potato Biscuits

Reviewed: Nov. 27, 2007
Excellent and easy. Based on the reviews here I cut the sugar down to about 1/3 of the amount called for in the recipe and it was the perfect amount. I didn't want them sweet since my mashed potatoes had fresh chives in them. I sprinkled in some Penzey's Fox Point seasoning (awesome blend of shallots, garlic, onion, garlic, salt) for a savory note. When I first mixed in the wet ingredients I left out the water, and then added gradually as I was shaping the ball of dough with the fork in the mixing bowl. I did use all the water called for in the recipe. Thanks for a yummy way to use up left over mashed potatoes!
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Cranberry Bars

Reviewed: Jan. 5, 2006
Some important tips for this recipe: 1) use the real deal rolled oats, not the instant kind, 2) I used frozen cranberries and dropped the water down to 1/2 cup . . . you absolutely must cook the cranberries down until it's thick in the pan, keep mushing the berries as it cooks down, 3) you're better off making the cranberry part either the day before or wayyyy earlier than when you mix the cake part b/c it's better if the cranberry jam is fully cool, 4) don't even think about cutting these bars for at least 2-3 hrs after coming out of the oven . . . waiting will ensure lovely cut bars. I gave this a 4 and not a 5 because I only liked these the day I made them. The next day they had gotten soft (of course b/c of the amount of butter and the cranberry spread), which isn't bad, just a preference thing. And heck, throw some ice cream on top and I'll be saying texture smexture ;-). I will make these again, but will reduce the sugar to 3/4 cup.
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84 users found this review helpful

Oranged Cranberry Sauce

Reviewed: Nov. 25, 2005
Easy to make, makes the house smell lovely, and tastes wonderful. Cranberry sauce always was a "whatever" kind of side until I made my own with this recipe. Last year I used less brown sugar than the recipe called for and it was too tangy so this year I followed the recipe exactly and it was perfect.
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1 user found this review helpful

Grandmother's Buttermilk Cornbread

Reviewed: Nov. 25, 2005
The best cornbread recipe EVER! And I thought I didn't like cornbread, until I made this one. I made it yesterday for Thanksgiving primarily for my parents (my Dad deemed this the best he's tasted), but my husband and I flipped over it as well. It was moist and just the right amount of sweetness. Thanks! Oh, I cooked it for exactly 30 minutes and it was perfectly done.
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Chicken Marsala

Reviewed: Apr. 13, 2004
I took the advice of others and bought some sweet marsala wine from the wine shop. What a difference! Things I changed: I cut the butter and oil in half and it was still more than really needed . . . I skimmed some off. I threw in half of a minced shallot in the skillet before I added the chicken. After cooking for the 10 minutes, I took the chicken out of the pan, added some Wondra sauce and gravy flour (just a bit), and a tablespoon or two of half and half, and then let the sauce bubble just a bit. Then I served over the chicken. PERFECT!!!!!
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Asparagus Cashew Rice Pilaf

Reviewed: Mar. 15, 2004
Great dish. I too couldn't stop eating this. Things I did a bit differently: I steamed the asparagus vs boiling it, I put the cashews under the broiler for a few minutes to toast the nuts, and I cut the butter to 2 TBS vs 4 TBS, and that was more than enough. I served this with some leftover ham slices and it was a perfect meal. Husband loved it.
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Pork Tenderloin

Reviewed: Mar. 9, 2004
Easy and delicious. Great recipe. My husband made me promise to make this again.
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Chili con Carne II

Reviewed: Nov. 29, 2003
terrific chili. I added 1 green pepper in with the onions and garlic. Used 1 can pinto beans and 1 can kidney instead of 2 cans kidney . . . adds different color and texture. Only used 1 cinnamon stick, and put that and the cloves in a tea ball like another reader suggested. I might add more chili pepper next time for some more kick. This is a keeper! Thanks!
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5 users found this review helpful

Stuffed Pepperoncini

Reviewed: Jul. 30, 2003
This made me VERY popular at a family picnic this past weekend. Remember, everything's better w/ bacon! I tried two different brands of pepperoncini . . . Vlassic and Cento. The Vlassic peppers were BIG, mild and very vinegar-y. They had the typical Vlassic dye to them, very bright, stains everything! The Cento peppers were smaller and had a bit more bite to them. I think I liked the cento peppers better since the smaller peppers (while being more difficult to fill) had just the right amount of the sourcream mixture in there. I also just sliced the tops off vs slitting them down the center. Great recipe!
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26 users found this review helpful

Chicken Jalfrezi

Reviewed: Jul. 20, 2003
I'm always a little nervous when I try different ethic cuisine b/c normally it tastes nothing like what I've had in restaurants and then I'm disappointed. But this recipe IS IT! Spectacular results. My husband is still raving about this one. Thanks Alia! The only thing I did differently was I added a green pepper, chopped, in with the canned tomatoes. Terrific.
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Almond-Crusted Halibut Crystal Symphony

Reviewed: Jul. 13, 2003
This recipe made me feel like a kitchen superstar! While it looks like it would be difficult, it really wasn't. Plus, I employed my husband as the sous chef so he was prepping as I was working. I was expecting the beurre blanc sauce to separate as I was cooking the fish, but the hot water bowl kept it in a perfect state. There isn't a thing I would change with this recipe. Oh, I did use European style butter (known as plugra) instead of regular butter because it's creamier. I can't wait to have company so I can show off with this one!
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Dill Vinaigrette

Reviewed: Jul. 13, 2003
Tasty and easy. I doubled the recipe, but only used 1 tsp of sugar . . . actually I used Splenda because I don't eat sugar and the taste was terrific. We tossed some of our fresh tomatoes from our garden in this and served it with a fish entree.
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6 users found this review helpful

Grilled Spicy Lamb Burgers

Reviewed: Jul. 12, 2003
Fabulous flavor. I wouldn't change a thing to the recipe for the burgers. Even when cooked all the way through the meat was so tender and juicy. The only thing I did differently was I made some homemade tzaziki yogurt sauce and added a spoonful or two of that to the burger and feta in the grilled pita pocket. This will be a new favorite for the grill! Thanks Alan.
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46 users found this review helpful

Cornell Chicken Marinade

Reviewed: Jul. 6, 2003
Absolutely awesome! Our whole family really loves vinegary foods so this is perfect. I used boneless skinless chicken thighs, and based on others thoughts I halved the amount of salt. I put the chicken in the marinade the day before the party. Then I baked the chicken for 10 minutes or so at 350 degrees the morning of the party and then grilled as people wanted chicken. It worked out perfectly so folks could have chicken as quickly as they could a burger or hot dog. Everyone loved it. Thanks Kathy.
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Guacamole

Reviewed: Jul. 6, 2003
I will never buy pre-made guacamole again. This is THE STUFF!
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Mexican Salmon

Reviewed: Jul. 6, 2003
Thanks Kel! This is my family's favorite fish marinade. We use it for tilapia a lot as well as big sea scallops. We usually grill the fish after marinating. There isn't a thing I would change. The cumin and the cinnamon really make this awesome. I normally save the marinade and then boil it. I serve it with the fish. Goes great on basmati rice, particularly with all the chunks of roasted red pepper! I have serve this to guests and all have loved it.
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33 users found this review helpful

Mom's Mustard Style Potato Salad

Reviewed: Jul. 6, 2003
I loved the end result, but I had to play with the ingredients a fair bit to get it to taste the way I wanted. I think my potatoes were monster vs large so the wet mixture didn't go very far. I used 5 eggs vs 3. I just kept adding more miracle whip and more mustard. Plus I had to add salt since all of my testers said it needed some. I chose to leave the potatoes cubed vs mashed, but I think I could have cooked my russets about 12 minutes vs the 15 minutes. After fiddling here and there, my final addition was some vigorous splashes of red wine vinegar to give it a little extra kick. The final product was just how I like it.
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Seven Layer Dip I

Reviewed: Jul. 6, 2003
Big hit at our July 4th party. I used homemade guacamole and a black bean salsa in my version. Also, I found I needed 16oz of sour cream vs the 8oz the recipe calls for in order to cover the cooked ground beef layer. Good snacking!
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