beanieklt Recipe Reviews (Pg. 1) - (12312606)

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Hearty Hamburger Soup

Reviewed: Dec. 7, 2012
What is so great about this soup is how easy it is to make and how great it tastes! I fried up the hamburger, drained it, and tossed it in the slow cooker with all the other ingredients on low for about 8 hours. Yum!
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0 users found this review helpful

Toasted Garlic Bread

Reviewed: Sep. 26, 2012
I make these every time I make homemade spaghetti sauce. We have done them with and without the cheese on top, the difference with having the cheese on top is that it tempers any bites with a strong garlic flavor. My 3-year-old daughter doesn't really like it without the cheese for that reason. As a matter of fact, we LOVE this recipe just to have butter with a little zip in our fridge. Using this butter to make grilled cheese sandwiches is to die for in our home! However, I have also used it to make delicious scrambled eggs too. The possibilities are really fun to discover! Thanks so much for such a great little twist on butter!
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5 users found this review helpful

Peanut Butter Cup Ice Cream

Reviewed: Sep. 25, 2012
My dad said the only ice cream he has ever had that was creamier is Haagan-Dazs. My husband said I have achieved what others (including Ben & Jerry's) have not, ice cream that actually tastes like peanut butter! One factor that I think is important for this recipe is what kind of peanut butter you like. This recipe does not specify which one to use. Only a few reviewers really acknowledged in their reviews what kind of peanut butter they used. I think that this recipe will probably come out very different based just on what kind of peanut butter used. For example, regular peanut butter already has sugar in it, varying amounts based on the brand too, and different kinds of oils/fats, whereas natural peanut butter is usually just peanuts and salt (sometimes not even salt). What our culture typically calls peanut butter is really a peanut-flavored spread. Natural peanut butter tastes like peanuts. It just comes down to personal preference. I was shooting for a more natural peanut butter flavor in my ice cream. Therefore, I followed this recipe with only a few alterations that changed this recipe to fit our tastes. 1)I used 2% milk instead of whole milk. 2)I used natural peanut butter (ingredients were peanuts and salt), the entire 3/4 cup as is stated in the recipe. 3)I only used 1/2 cup sweetened condensed milk because I didn't want the sweet taste to overpower the peanut taste. It was OUT OF THIS WORLD! I can't believe I made ice cream so creamy and tasty!
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3 users found this review helpful

Easy Brownie Mix Cookies

Reviewed: Sep. 25, 2012
I just made these the other day with my 3-year-old daughter and they really were super easy! A few people mentioned that their cookies spread out too much. After making these myself I have a few factors for future bakers of this recipe to consider. I just happened to read this recipe the day before seeing brownie mix on sale at the grocery store, so I just picked up the box with trying this recipe in mind. However, the recipe calls for "1 (19.8 ounce) package brownie mix" and when I got home and checked out my box of Duncan Hines Extra Thick & Fudgy mix it was only 18.3 oz. This got me thinking, how will this affect my results? First, the recipe calls for just a box of brownie mix, thus I think it might be important to consider the "style" of brownie mix you are using-there is a lot of variety out there. AND my mix weighed one (1) ounce less than the recipe called for. I hadn't thought about the fact that NOT all boxed brownie mixes are created equal until I cam across this recipe. To compensate I played around with adding a little bit more all purpose flour (one tablespoon at a time)to make sure my dough was thick. I also skipped the part about greasing my baking sheets and just used parchment paper. The cookies came out perfect, they did not spread out too much or anything. Very chewy, yummy, and easy to make. I think this is a great recipe to do baking with kids or for a new "baker" trying to gain confidence by baking "outside the box"!
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41 users found this review helpful

Brown Sugar and Spice Dry Ham Rub

Reviewed: Sep. 19, 2012
I don't want to "mess with" the ratings for this particular recipe as is, but I do have some feedback that I think may help others trying this recipe in the future. I, like many users of, read a recipe, read some (if not all) of the reviews to get ideas on how to tweak the recipe, and then just go for it! In this case I was working with not having the pumpkin pie spice or all the ingredients to make my own. So I took the advice of another reviewer and tried garam masala in place of the pie spice. I also followed another reviewer's suggestion and basted the ham with a basic yellow mustard before putting the rub on (in other words "under" the rub). I also followed the additional cooking recommendations that the recipe's author added under the reviews to kind of crisp the outside of the ham and seal in the juices before the low temperature cooking (cook on 550 degrees for first 20 minutes) instead of having to cover the ham. The results: 1) DON'T ATTEMPT THIS IF YOU DO NOT HAVE AN OVERHEAD FAN FOR YOUR RANGE (LOL, we are in a rental cottage and quickly discovered how loud the smoke detector is! I'm glad it works!) 2) With that adventure behind me and the ham finished cooking, I am happy to say that the flavor of the outer/encrusted pieces of ham were FANTASTIC! We were fighting over who got those pieces! Thanks for a fun and delicious cooking adventure and good luck to you other adventurers out there!
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12 users found this review helpful

Actually Delicious Turkey Burgers

Reviewed: Sep. 19, 2012
My husband and I have been relying on this recipe for several years now and I thought I should give it the rating and review it deserves! Some comments about my experience with this recipe: 1) If I am making the recipe for a small crowd I still use the full sized recipe and easily have frozen uncooked burger patties to throw on the grill another time. They grill up just fine popping them on there frozen. 2) As someone who loves to cook flavorful meals-I have struggled with a lot of dietary restrictions, allergies, etc and have a toddler to whom I am determined to give the benefit of healthy food. These burgers are healthy to begin with, but they are also easy to make EVEN HEALTHIER. For example, many times I have substituted the bread crumbs for uncooked old fashioned oats and have tossed other things like a little flax meal or wheat germ in them too. 3) These burgers are great on a bun piled high with veggies and condiments, split in half and eaten rolled up in a tortilla, or open faced/without the bun altogether. As a parting comment-we always find these burgers juicy and flavorful. In other words, they do not disappoint! Whether you use any of my two-cents-worth here or not, I hope you give these a shot!
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14 users found this review helpful

Lemon-Pepper Salmon II

Reviewed: Jun. 19, 2012
Have made it twice now, but cooked it on the grill. I can't say enough about how EASY and DELICIOUS this recipe is! My two-year-old gobbled it up too! We used thawed frozen salmon fillets, FRESH lemon and freshly ground pepper and it was outstanding. We are about to move to a location where we can get great quality fresh fish daily...and we can't wait to try it on good quality fresh salmon! UPDATE (9/19/12): We tried this recipe cooked as written (broiled) using fresh fish and, I have to be was not nearly as yummy to our taste buds. We Will definitely stick with using fresh fish now that we are on the coast, but will probably only grill it. We grill it using instructions from another website, but here is the gist of it: Use the indirect grilling method with a medium hot grill. Grill fish 3-4-inches from heat. Place salmon steak/fillet skin side up directly on the grill grate. Grill the steaks/fillets for a total of 4-6 minutes (2-3 minutes per side) per ½ inch thickness, turning only once. Salmon continues to cook after being removed from the grill. Cook salmon until the meat begins to change color and becomes flaky. To check the flakiness, insert the tip of a sharp knife near the bone or at the thickest part of the salmon and pull slightly. Well done salmon appears opaque and will flake easily. Thanks for sharing this recipe Chanelle, you sure do have a winner here!
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2 users found this review helpful

Turkey Goulash

Reviewed: Jan. 28, 2012
I agree with other reviewers that the proportion of sauce to pasta doesn't work. I will double the tomato sauce when I make this again. I used whole grain rotini pasta which really captures the sauce and it tasted great. I also added a little bit of tomato paste and more spices (oregano, paprika, and salt and pepper to taste). My two-year-old liked this so I think it is well worth tweaking to suit our own tastes. Thanks for the recipe!
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5 users found this review helpful

My Favorite Mexican Rice

Reviewed: Jan. 12, 2012
I liked this recipe a lot and my husband's jaw dropped when I took the cover off the pan (and loved the taste too!). I am giving it only four stars because I thought it was a bit too salty (I would cut the salt to 1 tsp at the most) and I used only about 1 cup of MJ cheese, which was plenty. Lastly, I used brown rice instead of white rice and, other than the fact that I needed to cook the rice about 20 min longer, it tasted great! Definitely a keeper! Made it with the "Chicken Chimichangas with Sour Cream Sauce" on this website and my husband was very happy!
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48 users found this review helpful

Lemon Cream Pasta with Chicken

Reviewed: Jan. 26, 2011
This was a great recipe that tasted both fresh and very satisfying; my husband agreed. I did not have heavy cream but used half & half instead and we found it to be heavy enough without being too rich. This is perfect meal to go alongside a salad!
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25 users found this review helpful

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