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Honey Glazed Ham

Reviewed: Jan. 2, 2003
This make a great presentation ham, just like the picture. Luckily the baste does make a lot because we could not reuse anything that cooked off because the honey separated under the aluminum foil and the butter remained on top (baked honey is a lot of fun to clean). My husband and I have never made a ham before so we had to do some reasearch to what "score" means. To score a ham means to cut diagonally at 1" intervals, cutting about 1/4" deep. (score in opposite direction to make a diamond shape.) This made a great dinner ham but we didn't care for the flavor when used as leftovers for sandwiches.
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193 users found this review helpful

Bill's Sausage Gravy

Reviewed: Oct. 3, 2002
I used 2% milk because that's all I had, and it worked just fine. The consistancy was perfect. I never had much luck with gravy in the past but this was a success!
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55 users found this review helpful

Mixed Vegetable Casserole

Reviewed: Jan. 9, 2003
I substituted frozen mixed vegetables and I used baby perl onions which I love and baked it in an 8x8 dish so I didn't have to use as many crackers. I was hesitant about that much mayo but went ahead with the full cup. I will use 1/2 cup of mayo next time. This was great for lunch. I will be serving this as a side for my chicken at supper.
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51 users found this review helpful

Hawaiian Chicken Kabobs

Reviewed: Sep. 2, 2003
I made this for guests and it was fabulous. My husband who doesn't care for chicken went nuts for it. I made extra sauce due to preference. I marinated the chicken pieces alone for 3 hours, and marinated the vegetables (green pepper, red pepper, and mushrooms) for 1 hour then broiled in the oven. I chose not to marinate the pineapple. The mixture of ingredients was perfect and I wouldn't change a thing next time. I served with rice pilaf, salad, and Hawaiian bread. I had some chicken left over which I ate cold on a salad the next day which was also fabulous.
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50 users found this review helpful

Caldo Verde (Portuguese Green Soup)

Reviewed: Oct. 3, 2002
Most excellent soup! As with most soups, this needs to sit overnight for best flavor. Linguicia is hard to find but worth the effort (usually in the smoke sausage section). I left the potatoes in small cubes. I simmered in the crockpot because I like the kale well done. This was a hit with our guests!
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48 users found this review helpful

Tacos in Pasta Shells

Reviewed: Aug. 7, 2002
I cooked this recipe as is. It easy to prepare and didn't take long to clean up. Everyone ate this meal but all went overboard on the sour cream and salsa because there wasn't much flavor. We eat a lot of Mexican & spicy foods and expected some flavor which this did not have. I didn't really like the cruncy tortilla chips, they were distracting. The taste just doesn't justify the high calories/choloestrol, etc. in this recipe for me.
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44 users found this review helpful

Beezie's Black Bean Soup

Reviewed: Aug. 8, 2002
I used the ingredients as listed and was pleased by the flavor. I chose not to puree as I prefer it chunky. This took me about 10 hours to cook, the rice definitely needs more than 20 minutes. I think I will cut back on the black beans next time, there was a spoonful in ever scoop. The soup reminds me a little of chili due to the flavor and texture. I served this as a meal with homemade jalapeno cheese bread (corn bread with the leftovers). This makes enough to feed an army!
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36 users found this review helpful

Easy Mexican Rice

Reviewed: Jul. 26, 2002
This was excellent, everyone loved it! My husband has eaten it for 3 days straight now and is still raving about it. I used all of the recommendations by the last reviewer, NADROJ451. I used instant brown rice which meant I was done with dinner in about 15 minutes! We've never had black beans before, or a meal without meat for that matter so I was pleasantly surprised! This looks very appealing and is very filling. This moves to the front of my recipe book!
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31 users found this review helpful

Calzone

Reviewed: Oct. 3, 2002
This is our "guests are coming" recipe. Instead of ordering pizza we serve this instead. It looks beautiful, and smells wonderful cooking. Guests will think you're a chef! I'm almost embarassed to say how many times we've had this in the past month! I make the crust in the bread machine. We've tried many stuffings, but pepperoni and extra cheese is our favorite. We like 1 large one better than 2 smaller ones.
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25 users found this review helpful

BBQ Teriyaki Pork Kabobs

Reviewed: Jul. 17, 2003
I made this exactly as stated and was pretty good. The marinade was the best part, it had good flavor and was tender, hte chili peppper did give it a small kick. The sauce was a little bland and I had just enough sauce to cover the kabobs with nothing left to baste them with which was ok because it was already seasoned with marinade. Most of the sauce cooked off leaving moist kabobs lightly flavored. I broiled the skewers in the oven and microwaved red potatoes, both were done in just 10 minutes.
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20 users found this review helpful

Breakfast Pita Pockets

Reviewed: Dec. 7, 2002
This is great for brunch! It was a big success here since no one likes omlets or traditional breakfasts anymore. I fried 1/2 pound of breakfast sausage and ground it in the blender after it was cooked. Then I stirred in 4 egg whites and added 1/2 chopped green pepper and 1 chopped romano tomato and cooked until the eggs were done then sprinkled with shredded cheddar cheese and stuffed into pita pockets. Blending it up makes it easier to eat since pitas are fairly fragile. I served with hash browns.
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19 users found this review helpful

Potato Croquettes

Reviewed: Jan. 9, 2003
I served these as an appetizer. Everyone enjoyed them, even my daughter who hates mashed potatoes came back for thirds on these! I used cold mashed potatoes (with garlic and ham pieces) and frozen Romano cheese. I rolled a ball the size of a heaping Tablespoon and squished it a little and deep fried in a deepfryer for 1 minute and served with ketchup. Next time I will freeze the patties before frying.
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18 users found this review helpful

Basic White Bread

Reviewed: Jan. 14, 2003
This turned out nicely in appearance, but I didn't like the taste or the heavy texture. For those using yeast in the jar, the equivalent is 2-1/4 tsp, or check the fine print on your jar.
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17 users found this review helpful

Cheesy Meatloaf

Reviewed: Dec. 3, 2002
The cheese didn't do anything for me, I thing a little cheese to the top would have been sufficient. The cheese in the middle was rubbery as it cooked for an hour. If I make this again I'll put a layer of sauce in the middle and mix all of the cheese with meatloaf (or just add cheese to the top at the end of cook time). I don't care for onion mix so I used 3 little green onions and some italian salad dressing for kicks instead of the soup mix and that worked out great. It was juicy and stayed together nicely. My mind says meatloaf needs something red or gravy. Without it, something is just missing. I had ground pork and beef, but really couldn't tell. Overall good, but I didn't like the cheese in the middle.
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15 users found this review helpful

The Real Reuben

Reviewed: Dec. 15, 2002
Sensational! I used lighter colored Rye bread due to preference. I buttered the top of the bread (so the bread doesn't fall apart) and broiled them until lightly crispy and then assembled the sandwich and warmed. You have to be really quick or the bottom piece of bread will get soggy. It's best to make an extra sandwich rather than piling it high. I use to cook my sandwich on a skillet but this is a lot quicker and much tastier!
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14 users found this review helpful

Inside Out Ravioli II

Reviewed: Aug. 21, 2002
We really enjoyed this, we've been eating on it all week and I'm freezing the rest today (a pound makes quite a bit!). I think this will be as good as the sauce you use for it. I'd recommend a traditional thick sauce. I made the sauce myself to get the taste I wanted. The recipe says to reserve 2 cups of sauce for the top which we thought was odd at the time but soon realized it was a good idea because it prevents the pasta from absorbing the sauce so much. My husband said, "This is great! You've really outdone yourself this time." Both of my children enjoyed it and didn't even know they were eating spinach! This tastes a lot like ravioli (which is great because I'm never ever going to stuff little pieces of pasta!) Simple ingredients -- nice change from traditonal pasta dishes.
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14 users found this review helpful

Simple Chicken Gravy

Reviewed: Jan. 8, 2003
quick and easy!
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13 users found this review helpful

Flank Steak a la Willyboy

Reviewed: Jul. 3, 2003
This was a very flavorful marinade that reminds me a lot of beef teriyaki. I broiled it in the oven and it turned out very tender and tasty.
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12 users found this review helpful

Simply Elegant Steak and Rice

Reviewed: Dec. 20, 2002
I can only recommend this if you're going to use fresh mushrooms. I used fresh mushrooms and red onions. There is no way you can cook the meat for an hour with the amount of liquid mentioned. I had no choice but to serve this alone because it was too dry for a topping. The mixture had a great flavor, but the beef was tough as expected. It was similar to stroganoff. I served with mashed potatoes and french green beans. This is worth trying if your have all the ingredients on hand. If you want to serve over something you'll probably want to add something to thin it down.
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12 users found this review helpful

Turkey Salad

Reviewed: Dec. 4, 2002
This is really good and simple! I didn't have a red pepper so I uesed green but it still needed red so I added 1/2 cup of fresh chopped cranberries and served over leaf lettuce. DELICIOUS!
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12 users found this review helpful

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