onassis75 Recipe Reviews (Pg. 1) - Allrecipes.com (1251385)

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Baked Crab and Artichoke Dip

Reviewed: Oct. 12, 2013
The bread bowl sounds wonderful but I threw everything into a crock pot the night before. I put it on 3 hours before my guests arrived the next morning - stirred it up once it was hot. I threw down some crackers and while my family was chowing down someone suggested tortilla chips so I put those out as well! It was a big hit and super easy to do the night before so that I could focus on other aspects of my cook out!
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6 users found this review helpful

Golden State Mushroom Soup

Reviewed: Jun. 18, 2012
Hubby just mentioned he wanted a mushroom onion soup after a really hard day and I lucked up and found this before he even got home. It's the perfect ratio of ingredients which is pretty much all I use a recipe for. I slivered my onions, like a french onion soup. I used coconut oil with a little butter. I sauteed mushrooms just a handful at a time so they would brown. I then deglazed all the goodness on the bottom of the pan with red wine vinegar and beef broth and beef boullion. Mushrooms and beef seem like the perfect pair. Then the whole bit simmered with added garlic and fresh thyme. So yeah I changed some things but those measurements were right on and a perfect start - THANK YOU SO MUCH. Hubby said it was exactly what he was imagining and WE made it happen, Dave.
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10 users found this review helpful

Biscotti Toscani

Reviewed: Mar. 28, 2006
What a change-friendly recipe! I used this recipe on my first shot at making biscotti. I had to leave out almonds due to an allergy, I used anise flavoring instead of the orange zest b/c I did not have any on hand - the anise is my favorite hint of flavor in biscotti so it seemed right. Also I used half whole wheat flour and half AP white flour and THAT really worked too. I normally to change a recipe so much before trying the original but this is just so forgiving. Oh, the most important part is - EVERYONE loved it. My sunday school class, my mother, my 3yr old daughter, ... I had *Nonni's* biscotti there to (to fall back on just in case mine was terrible) but everyone went for mine first. I love that! Thank you so much, the recipe is delish! I won't look any further but I will continue to experiment with yours!
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20 users found this review helpful

Carnation® Caramel Sauce

Reviewed: Feb. 7, 2006
I really loved the recipe. Made it for several friends coming over and we dipped homemade pretzels into the sauce, also used to drizzle in coffee drinks. Very versatile. Everyone asked for the recipe, and I was thankful I could give it to them from memory. Before I melt sugar though, for flan or what have you, I always butter a ring around the top of your pan, it will keep the crystals from sticking. (and though I've never tried otherwise, making caramel in a pan other than non-stick is SUICIDE! don't try it.) I've not made any other caramel sauce, so four stars is all I can reasonably give.
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4 users found this review helpful

Caramel Pecan Cheesecake

Reviewed: Nov. 22, 2005
I switched recipes in the middle of making my cheesecake for whatever reason and since I was kinda rushing I didn't read the reviews until after it was in the oven... yeah! you HAVE to double! it's less than a 1/2in thick! Anyway, it was too late, luckily i didn't do this right before a dinner party or anything... I would have cried. The only reason I didn't one star this recipe is because this crust is DELISH! To be fair, let's rename it Caramel Crust Cake then there will be no confusion.
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4 users found this review helpful

Apple Crumble Pie

Reviewed: Oct. 7, 2005
Made with fresh apples from an orchard 3 types (sour, sweet and firm.) I did use both white and brown sugars equaling the called for amount as suggested. It was great - gone the first night, but so easy you don't mind making more!
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2 users found this review helpful

Zucchini Bread IV

Reviewed: Jul. 30, 2005
Wonderful wonderful recipe... I put applesauce in rather than oil because watching that much oil being poured into anything makes my heart want to stop. Try that you guys, even in your brownies, it will be the best substitute you've ever done! (cup for cup) Also, someone below said it was obvious that the zucch should be peeled first, whaaa? Every zucchini bread I've ever had has had the beautiful bits 'o green. Use it all but the ends! It was a huge hit with some of my husband's customers... I got calls from them before he had even left the house call. I will never be without this recipe during squash filled summers again!
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3 users found this review helpful

T Bird's Beef Jerky

Reviewed: May 29, 2005
I'm totally satisfied! I followed all ingredients to a tee, but added a little celery salt and 1 tsp of brown sugar & cayenne 'cuz we're a bunch of daredevils. YEAH! ~that was my husband's sentiments. He, my 2 yr old and myself ate the whole batch last night. I used eye of round steak that had been marked down to practically $0! Also, slicing (across grain) is super easy if the steak is a little frozen. I got it paper thin with no trouble. I'm making more after a store run!
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37 users found this review helpful

Spanish Flan

Reviewed: May 25, 2005
My husband has been wanting me to make flan for as long as I can remember but I just avoided it for some unknown reason. It was so ridiculously easy! I even cooked it in the water bath just cause I wanted it to be perfect. Caramel was liquid, custard was not eggy at all, husband said it was just like mexican restaurant... I thought it was better. I'll make this a lot.
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1 user found this review helpful

Jeremy's Philly Steak and Cheese Sandwich

Reviewed: May 25, 2005
Despite the roaring laughter the Phillys are pealing off right now, I liked this for a steak sandwich.*shrugs* I decided to marinate my top round first from previous experience... if you marinate even a short time in lemon or lime juice plus your worcestershire, you won't believe the difference in texture of meat. I cooked the meat whole, rested, then sliced and added back to the pan with the onions and stuff. I've made twice and will make again.
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61 users found this review helpful

Garlic Mashed Potatoes Secret Recipe

Reviewed: May 25, 2005
Yes it was good, and I will make again but I don't know how it's supposed to turn out without adding some kind of liquid when you're mashing or mixing them. I added milk and a tad of left over cream in the fridge. I also roasted the garlic on the stovetop (med-high) for ten minutes (wrapped in foil & oiled) in a lidded pan. I think that was really great for the recipe too.
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1 user found this review helpful

Greek Pasta Salad I

Reviewed: May 24, 2005
This was wonderful, and by using a fortified pasta w/ omega 3s I felt so good putting it on the table. My husband avoided the pasta salad as predicted until I dropped the hint that it contained pepperoni. He was then interested because he loves anything with cholesterol, and after two bites announced he liked it... after two bowls I figured he loved it. I used kalamata olives for a truly mediterranean experience plus a good extra virgin oil, my feta cheese was the basil/sun dried tomato variety. Good stuff. Thanks a lot.
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4 users found this review helpful

Black Bean and Corn Salad II

Reviewed: Mar. 22, 2005
This was great, didn't change a thing except using extra-virgin OO, and it was a very pretty dish next to the steak and potato dinner. I used parsley because that's what I had, but I love cilantro so that's probably better. I would use what you most prefer, since they're usually interchangeable. Good stuff.
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1 user found this review helpful

Honey Roasted Red Potatoes

Reviewed: Mar. 22, 2005
These are alright. I will keep the recipe in my recipe box because I like to have some variations for potatoes and what not. There's something missing though, so I will just keep tweaking it until I know. If you're just looking for a change for the everyday weeknight meal, go ahead and give this a whirl. It's worth a try.
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1 user found this review helpful

Iced Mocha Fusion Shake

Reviewed: Mar. 22, 2005
This was really good. I might freeze the milk next time because this wasn't really slushy but more icy- ice floating in a tasty coffee drink.
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1 user found this review helpful

Strawberry Spinach Salad I

Reviewed: Mar. 22, 2005
This salad really was delicious. I grated the onion so that it was almost undetectable, added 1/4 tsp of ground mustard, and don't forget to toast the almonds! I got raves from my whole family. Thank you, thank you, thank you!
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2 users found this review helpful

Salmon With Green Fettuccine

Reviewed: Jan. 28, 2005
I gotta tell you, this was great and pretty quick. The directions are fine and I've got to appreciate someone who doesn't feel the need to be long-winded. (ahem) that being said I'll tell you the changes I made to it, just because I had the richer stuff available. I broiled my fresh salmon with minimal seasoning, lemon-lime pepper and garlic powder + olive oil. I made the roux as suggested with onions and mushrooms in pan, it worked fine because there wasn't a liquid in there yet. Once the flour was toasted up pretty well I used a cup of half & half and the rest of the liquid was made up with pasta water. I added a few shakes of the lemon-lime pepper to the sauce as well. A little white wine as suggested and a handful of frozen peas as suggested by someone else and it was done. I tossed the pasta in the sauce and served the salmon on top. I saved all the garnish since it was just myself and young daughter eating and it was delish!! I will definitely make again.
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20 users found this review helpful

 
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