AUDREYWAITE Recipe Reviews (Pg. 1) - Allrecipes.com (1254307)

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Breakfast Sausage

Reviewed: May 12, 2014
I've always bought tubes of sausage from the store and it turns out that I can make it for much cheaper. Boneless pork loin goes on sale regularly here and I can have my butcher grind it for me. This recipe is great - I did sub 1 tsp italian seasoning for the marjoram since I didn't have any, but the sausage still came out great! The spice combo is super yummy and lends itself to lots of recipes. I like to mix a pound of this sausage with 1/4 C crushed ritz crackers, 1/3 C grated parmesan cheese and 1 whole egg to make to-die-for meatballs. Thank you so much for this recipe. I'll never need to buy ready made sausage again. Oh, I also made patties from the other pound of sausage and they were great on english muffins with some cheese.
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Marinated Baked Pork Chops

Reviewed: Apr. 9, 2014
I'm giving this recipe 4 stars because it tastes really great on its own, but even better with a few small changes. My changes: I double the sauce, but use 3 T rice vinegar instead of 3 T of the veggie oil - makes it a marinade. I let the pork chops (1" center cut boneless) marinate all day and then pour the chops and all the sauce into a 9x13 pan. I cook them uncovered at 350 until my meat thermometer measures 145 degrees. Some days, this takes 30 minutes, sometimes only 25. I don't turn them at all, just let them cook. I then serve the chops with some of the sauce liquid over top - super yummy. The rice vinegar gives this a kick that my husband loves. The sauce liquid is also really good as gravy for mashed potatoes or over rice. I don't make any extra sauce other than the initial doubled marinade.
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D's Famous Salsa

Reviewed: Aug. 28, 2013
Note: I think this recipe would be even better if I had all the right ingredients. However, I only had one can of stewed tomatoes, no fresh anything and a can of Rotel (lime and cilantro variety). I used 1 can stewed tomatoes, 1 can rotel (green chiles with lime and cilantro variety), 1 tsp onion powder, 1/4 tsp garlic powder, 1 tsp salt, and 1 tsp lime juice. Even with these inferior ingredients, this salsa is great. Just like a fresh mexican restaurant salsa. I drained all my tomatoes and the salsa was still pretty wet. This salsa recipe is good enough to get me to buy fresh onion, garlic and cilantro - not things normally seen in my kitchen.
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Quick and Easy Pizza Crust

Reviewed: Jul. 15, 2013
Great recipe for tasty and quick pizza. I use bread machine yeast so I don't have to proof it and all purpose flour since I don't ever have bread flour. I split the dough into 3 pieces, roll them out to 16" circles and put on the toppings. I also sprinkle italian seasoning on the dough before I spread on the sauce. I like to use my grill to cook these pizzas at 550 degrees, so they are done in half the time and taste great!
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Slow Cooker Pulled Pork

Reviewed: Sep. 21, 2011
Very good and extremely easy. I bought a 4 lb boston butt roast and cooked it for 10 hours till the bone slipped out without resistance and the meat shredded easily. I drained the slow cooker, shredded the meat, added the sauce and then stuck it back in the slow cooker for another 30 minutes. I would suggest you use a spicy barbecue without a lot of sweetness. I used a variety of Bullseye bbq sauce with molasses/brown sugar and the pulled pork is very sweet - almost too sweet. Other than that, this 4 lb roast gave me enough for 16 sandwiches.
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Fluffy Pancakes

Reviewed: Sep. 21, 2011
Really good pancakes. Made according to recipe. Very thick batter, so I had to pour into pan and then spread a little with a spatula. Very fluffy and substantial.
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Quick Quiche

Reviewed: Aug. 25, 2011
Never had/made quiche, so this was entirely new to me. Recipe couldn't have been easier and the results- DELICIOUS! My husband scarfed down his portion and asked for seconds. I cooked these in muffin tins and used cheddar cheese instead of Swiss as well as onion powder instead of real onion. Oh, and I used 1/2 tsp of salt and my husband pointed out how salty they tasted, so I'm going with 1/4 tsp salt from now on. To make single serving sizes, I put about a tablespoon of bacon in the bottom of each muffin tin, sprinkled in some cheese and poured the egg mixture over both until they were covered (about 3/4 full). Very surprised to see my quiches try to "puff" out of the tins, but equally surprised when they fell back down after being taken out of the oven. I think they look very nice and are very, very tasty. I've never made quiche with a crust, but now that I have this, I'm sticking with it.
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To Die For Blueberry Muffins

Reviewed: Aug. 24, 2011
Absolutely love these muffins. I only fill them about 1/2 so I can get 12 smaller muffins. I also only use about 1 T butter in the topping so it doesn't melt/spread all over my pan. The topping is better if you use 1/4 C brown sugar and 1/4 C white sugar. I use frozen blueberries and toss them with some of the flour before mixing them in to prevent sinking. Love, Love, Love these muffins.
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Easy Tuna Casserole

Reviewed: Aug. 8, 2011
So, I did change the recipe, but I think this would be great even without the changes. I added an extra can of tuna, a can of cream of mushroom soup because my husband likes mushrooms, a sprinkling of lemon pepper, salt, pepper and onion powder and lastly- 1/4 C of sour cream. Basically, I added the tuna/cream of mushroom for taste/creaminess, the spices to balance out the extra tuna and the sour cream because it was in my fridge and would have gone bad otherwise. This is a great base recipe that I bet tastes good on its own, but tastes absolutely awesome with my additions. Creamy, but not overwhelmingly fishy. Reminds me a little of Tuna Helper, but is not nearly as salty and a heck of a lot creamier/sturdier. Feel free to mess around with this recipe, I don't think you can mess it up.
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Waffles I

Reviewed: May 19, 2011
Super yummy and super easy. I just mixed all the ingredients in a blender for a few minutes and cooked in my waffle iron. Slap some peanut butter and syrup on these babies and you're golden. I love this recipe!
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Classic Peanut Butter Cookies

Reviewed: Mar. 8, 2011
New favorite PB cookie recipe. Added 1/4 cup flour and upped PB to 1.5 cups. Cooked for 10 min in my oven. Turned out chewy and soft and stayed chewy/soft for the next 4 days. Best PB cookie recipe I've ever tried and the only recipe I will use from now on.
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Creamy Hot Cocoa

Reviewed: Nov. 19, 2010
This is good, but it's a lot simpler to heat up chocolate milk. Which is what this recipe tastes like. I used Nestle cocoa powder, added a dash of baking soda and pure vanilla extract, but the end result was a little chalky (expected since this uses cocoa powder) and not overwhelmingly chocolatey like I expected. Overall, good cocoa and fun to make together, but not super rich or chocolatey.
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Artichoke & Spinach Dip Restaurant Style

Reviewed: Oct. 6, 2010
This was amazing! It was okay right out of the oven, but if you let it sit overnight, the flavors mellow/meld and you end up with a dip that rivals Applebee's. I'm used to paying $10 for a small bit of this at Applebee's. Now I pay the same $10 and get 8X as much as I would buy at a restaraunt. If you like spinach and artichoke dip, make this recipe. You won't be sorry.
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Chicken Fettuccini Alfredo

Reviewed: Aug. 26, 2010
My husband eats out on his business trips at expensive restaurants and told me that this fettucini alfredo is the best he has ever eaten. The sauce came out a little grainy, but tasted amazing!
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White Chocolate Macadamia Nut Cookies IV

Reviewed: Oct. 1, 2009
I've never really been a fan of the whole white chocolate and macadamia nut thing. These cookies have converted me. I doubled the recipe, but kept the chocolate/nuts the same. I used a 12 oz bag of white chocolate chips. I also only added 1/2 tsp of salt because the nuts were salted. I had to cook them for 12-14 minutes at 375. But they were soooooo worth it. I could sell these if I wanted to.
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Amish White Bread

Reviewed: Sep. 18, 2009
I've been making bread with my mom since I was little and this bread is replacing hers...(shhhhh, don't tell her). This recipe gave me two large dense loaves with soft crusts that sliced like a dream and are great with meat and cheese. I have doubled the recipe with no trouble, rolled cinnamon/sugar into it for cinnamon bread, made cinnamon rolls and sticky buns with it and made picture perfect dinner rolls. Wow, this recipe is very versatile and simple. I've decreased the sugar to 1/3 cup for one batch and didn't really care for it- I guess I like my sugar. I also used all purpose flour with no problem. You can't go wrong with this recipe. If you are having trouble, do a little research into breadmaking in general, so you don't mess up the steps - like running the water over your wrist to make sure it's not too hot (it should be warm, but not burning hot). Other than that, this recipe is pretty foolproof and will give you bread to rave over.
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Sausage Gravy I

Reviewed: Jul. 20, 2009
I love biscuits and gravy and this gravy is fantastic. Make sure you add the bacon grease and use good sausage. I tried this recipe with the value brand and it kinda sucked. Jimmy Dean all the way! This recipe isn't as fluffy as IHOP's, but it tastes so much better! Oh, and I sometimes double the milk to make more gravy and it still tastes great!
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Best Peanut Butter Cookies Ever

Reviewed: Jul. 20, 2009
Warning! Extreme peanut-butteryness. My husband couldn't take the peanut butteryness, but I loved these cookies. Very easy and sooooo much taste!
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Chewy Caramel

Reviewed: Jul. 20, 2009
I didn't cook it long enough the first time, but was able to get it back into the pan and cook it a little longer. After cooking an extra 5 minutes, the caramel came out beautifully. My sister loves homemade caramel and couldn't stop eating it. I took it to school and it was gone in seconds. Make sure you use parchment paper and not waxed paper or you'll be trying to peel off waxed paper in vain.
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Big Soft Ginger Cookies

Reviewed: Jul. 20, 2009
These cookies never last more than a day at my house. Everyone loves them!!
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