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Philly Cheesesteak Sandwich with Garlic Mayo

Reviewed: Feb. 4, 2012
These were wonderful! My husband commented several times how great these were and my girls loved them too. As others suggested I did add a couple different kinds of cheeses. I toasted the buns, and on only one side I melted provolone under the broiler, then topped with the meat, added mancheca and mozzarella cheese and melted under the broiler, took out and added my sauteed onion/mushroom/green pepper vegetables and put the mayo/garlic sauce of the other bun. I make these exactly the same way next time. I also cooked my veggies seperate from the meat. And added montreal seasoning to the beef.
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8 users found this review helpful

Chicken and Gnocchi Soup

Reviewed: Oct. 6, 2011
My girls gobbled this one up and wanted seconds, they loved the gnocchi in it. Not only did it look like something you would get at an italian restaurant, but it taste like one. For me, after adding 3 lg. stalk of celery, 2 lg. carrots and a small onion,plus the chicken/gnocchi I could tell that it was going to need much more chicken broth (which I made homemade) I must have doubled it, if not more, which required me to use more cornstarch. And I usually like to add in Better than bouillon reduced sodium chicken base, eliminating the need for salt, for wonderful flavor. This is now on the top of my annual soup favorites list! Thanks Christina!
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7 users found this review helpful

#1 Pumpkin Spice Cookies

Reviewed: Sep. 27, 2011
These were just OK for me, not very sweet, so they're good with coffee in the morning. You have to be very careful not to over bake or if they're the least bit dry, they're not very good. I'm spoiled though, my very favorite cookie is TOH Pumpkin Chip Cookie they had in there magazine back in 2002, which I've had to doctor up with additional spices, they're to die for, but not as healthy as these cookies because they have lots of butter! No wonder they're better, oh well. It's always fun to try new ones.
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7 users found this review helpful

Shrimp and Crab Enchiladas

Reviewed: Mar. 14, 2011
My whole family loved these! I used our left over king crab and Lg. shrimp, which I cut in fourths, so the seafood was as good as it can get. I did add a 4 oz. can of green chiles to the seafood, and also added some sour cream to the green enchilada sauce. I served with a cilantro/jalanpeno rice, delicious!
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6 users found this review helpful

Slow Cooker Italian Beef for Sandwiches

Reviewed: Mar. 14, 2011
I'm always looking for new crockpot ideas, and this one is different. The only change I made and it was after the meat had been cooked, was I felt it needed a bit more seasoning so I added one more package of Italian dressing mix to the liquid. I also toasted the french rolls and then melted some Jack cheese on the botton slice under the broiler. That also helps to prevent a soggy bun. Pretty tasty!
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5 users found this review helpful

Shrimp Scampi Bake

Reviewed: Feb. 14, 2011
This is to die for! It seems like something I'd get in a restaurant. I did use 3/4 cup of butter and it was plenty. I had prepared the sauce ahead of time, so it was so easy to pour it on the shrimp and about 15 minutes later it was done. I did need to stir the shrimp half way through baking. I can't wait to impress my friends with this one.!
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5 users found this review helpful

Roquefort Pear Salad

Reviewed: Jan. 27, 2012
This was really good and my family really liked it. Several days later I discovered that I never put the best part on it, the Gorganzola I had bought! I can't wait to try it again but with all the ingredients next time.
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4 users found this review helpful

Kickin' Turkey Burger with Caramelized Onions and Spicy Sweet Mayo

Reviewed: Jul. 13, 2011
We had these tonight and we all thought these were awesome, my husband as he left the dinner table said "yummy!". We all loved the sauce, but cut it in half which was perfect, and my daughters and husband used it on both sides of the ciabatta rolls, which I thought would be over kill, but they said it was great. We toasted the rolls and added lettece and I would'nt do anything different. Can't wait to have these again.
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4 users found this review helpful

'King Of Rock' Frozen Pudding Pops

Reviewed: Jul. 1, 2011
No one in my family cared for these.
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4 users found this review helpful

Rhubarb Strawberry Crunch

Reviewed: Jun. 1, 2011
As other reviewers suggested, I only used about 3/4 c. of suger, my strawberries were from a strawberry stand and already very sweet. I had extra rhubarb, so the amount of the strawberries and rhubard were about 5 c. each, and the 3/4 c. of suger were perfect. I didn't change the amount of topping, it was perfect (it makes alot). I'd say that about 6 Tbls of flour is what I used for the filling. The mixture of sweet and tart was soooo yummy! I'm going to add rhubarb to my vegetable garden next year and make this often!
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4 users found this review helpful

Slow Cooker Buffalo Chicken Sandwiches

Reviewed: Mar. 15, 2011
This is a keeper. I liked how different they were, it's a nice twist from BBQ sauce. I toasted the rolls and then added blue cheese dressing. Next time I think I'll add some cheese.
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4 users found this review helpful

Pumpkin Chip Cookies

Reviewed: Sep. 30, 2011
I have been making these since I clipped the recipe from TOH magazine in 2002. If not over baked (I do 10 minutes), they are so moist and one of my favorte cookies. I always like to add additional spices to any pumpkin recipe, so I'll add some ginger, nutmeg and clove.
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3 users found this review helpful

Sesame Pasta Chicken Salad

Reviewed: Jun. 7, 2011
Such a great summer time salad! I have made this a couple of times now as is and loved it, but after reading some of the reviews, adding shredded carrots, blanched snow peas, etc. would enhance the salads flavors, since it is a bit on the plain side, but so good!
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3 users found this review helpful

Slow-Cooker Corned Beef and Cabbage

Reviewed: Mar. 18, 2011
This wasn't what we were hoping for. I didn't go by the directions, I went with a recommendation to add beef broth and beer , I wouldn't do that again,( my mistake) it just gave it an odd flavor. One reviewer said the reason it usually comes out dry or tough was because you need to use the flat corned beef, well that's what I used and it wasn't very tender. I think I'll just do it the old fashioned way and cook it on the stove with water and spice packet next time. I would have given it a 3 if I were to rate it on my alterations to the recipe.
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3 users found this review helpful

Chicken Tortilla Soup II

Reviewed: Feb. 22, 2011
The soup had great flavor, I did add a Tbl. of chicken base (boullion). I would add less tortilla's and chicken, the soup was very thick, stew like. The tortilla's became too mushy for my taste, I'd saute my tortilla's and add them maybe 15 minutes before the soup was done next time.
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3 users found this review helpful

Award Winning Soft Chocolate Chip Cookies

Reviewed: Feb. 11, 2011
OMG! These really are great! We'll be making these cookies often ;)
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3 users found this review helpful

Oatmeal Toffee Cookies

Reviewed: Jun. 30, 2012
We have been making these great cookies for several years now and got the recipe from their allrecipes cookbook, and it says to bake at 350 degrees for 10-15 minutes. Not sure which is right, but ours has always turned out great. *I have always only used one 8 ounce bag of english toffee bits, and it's plenty.
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2 users found this review helpful

Ham Chowder

Reviewed: Apr. 11, 2012
This will be my go to recipe when I need to make something with my leftover Easter ham! As I was making this I kept thinking that there would be too much bacon,onion rosemary and leeks, so I did make changes and used 1 lb bacon, 1 lg. onion, 2 leeks, about 1 tsp minced fresh rosemary and I put my ham bone into Low sodium broth for about an hour for additional flavor. It probably would have been wonderful if I hadn't made any changes, although the rosemary is obviously an error. I found that with all the wonderful flavors going on, there was never a need to salt this!
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2 users found this review helpful

Frosted Banana Bars

Reviewed: Mar. 20, 2012
These a so wonderful, and everyone always ooh's and aah's when they eat these. This time I tried a different recipe for the frosting and everyone was wondering what made it so fluffy. I mixed one softened 8 oz cream cheese with 1/4 c, softened butter, beat till creamy, gradually add 1 c. confectioners suger, beat till smooth. Add 1-8oz whipped topping, like coolwhip,thawed, and beat to combine. And I like to add 1 tsp. cinnamon to the bars. Yummy!
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2 users found this review helpful

 
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