TN-Buckeye Recipe Reviews (Pg. 1) - Allrecipes.com (1262196)

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Church Supper Spaghetti

Reviewed: Mar. 17, 2007
Because we don't like mushrooms, I omitted them. Instead of just using just a green bell pepper, I used a mixture of red, green and yellow bell peppers (I clean, slice and freeze them so I can just grab what I want in various colors when I need bell peppers). I added garlic powder and a sprinkle of Italian seasoning. Although it says it makes 12 servings, to me it seemed more like 6-8. The only thing I didn't like very well was the cheese. The top layer of Cheddar turned into solid, lumpy, crunchy pieces, which I didn't like. Next time, I might substitute the Cheddar with a can of Campbell's cheese soup or maybe those Kraft Velveeta crumbles so the cheese melts and coats more evenly. Other than that, we thought it was wonderful.
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5 users found this review helpful

Apple Bacon Tomato Soup

Reviewed: Oct. 27, 2006
I chopped the bacon while partially frozen before cooking and used a granny smith apple, which I peeled first before chopping. And I substituted ginger ale for the red wine. Don't forget to take out the bay leaf before serving (the directions didn't mention this). What I'd do differently next time is put the stewed tomatoes into the food processor for a couple pulses before putting into the pan simply b/c I don't like large pieces of tomatoes. It's chilly outside and has been raining all day today. I just finished eating a bowl of this for lunch and it was absolutely delicious!
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10 users found this review helpful

Easy as Pie Strawberry Pie

Reviewed: Jan. 16, 2006
I found a strawberry pie recipe once that instructed me to mix chopped strawberries with cornstarch and boil to create a glaze -- what a horrid mess it made! I ended up dumping it all down the drain. I use Marie's strawberry glaze and use my own real whipped cream as it tastes so much better than Cool Whip. Using small-medium sized berries makes for a better presentation -- turning them pointed side up. This recipe is simple and delicious! It reminds me of the pie served at Bob's Big Boy. Thanks Michelle!
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49 users found this review helpful

Amish Meatloaf

Reviewed: Oct. 21, 2005
Great All-American style meatloaf recipe! The first time I noticed it was a bit soggy so I added some crushed saltines and 1 slice of cubed bread and that cured the problem. Instead of laying the bacon strips on top, I chopped them up first. Plus, I've been adding Worcestershire to the sauce. My husband is in heaven when I serve it with creamy mashed potatoes (use Yukon Gold potatoes), corn and a small salad.
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3 users found this review helpful

Amish Macaroni Salad

Reviewed: Oct. 21, 2005
This recipe is great! Just like my Ohio grandma's macaroni salad. What's nice about this recipe is that as long as you have the basics you can add/reduce to adjust to your taste. I've prepared it with just 1 egg, 1 stalk celery, diced pickles in place of the relish, etc. depending on what I have on hand and it's always good. Have been adding julienned carrots lately and that's a nice addition. The noodles really suck up the liquid so I save 1/4 of the "wet" mix until just before I serve the salad.
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2 users found this review helpful

Creamy Coconut Cake

Reviewed: Jul. 26, 2005
Have made this many times and always a winner! Tastes better the 2nd day. Also, sometimes when I don't need a whole sheet cake, I'll make the cake in 2 round 8-9" pans. I'll freeze one cake for use another time and use the other for this recipe. I use a wooden spoon to poke holes and halve the other ingredients (using 7oz coconut milk, 7oz condensed milk, 8oz Cool Whip, 5oz coconut). I'll cover the cake and put in fridge overnight. Next day before serving, I'll frost with Cool Whip and sprinkle w/flaked coconut. Also tried the suggestion to place a few pineapple wedges upright on cake. Excellent idea!
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2 users found this review helpful

Quick and Easy Pad Thai

Reviewed: Jun. 1, 2005
I tried this recipe and found it to be pretty decent. I added heat with lots of Sriracha Hot Chili Sauce plus added garlic powder, chili powder, pepper, salt, as well as some water chestnuts. Why chestnuts? Just cos I love 'em. Recipe is basic- just like it reads- and we found it worth adding to our recipe box to use again.
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9 users found this review helpful

Avocado Pie

Reviewed: Dec. 21, 2003
Everyone laughed when I said I was going to make avocado pie. However, upon tasting it they declared it a winner and went back for seconds. The simplicity of ingredients and work involved to make this is incredible. Definitely has a lemony taste so beware if you don't like tartness.
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4 users found this review helpful

The World's Best Turkey

Reviewed: Dec. 2, 2003
My first Thanksgiving turkey and it turned out perfect. Had a bit of trouble figuring out how to remove the neck (was reaching for the hammer when my boyfriend took over), but prepping the bird couldn't have been easier. Season it, squish some butter under the skin and then pour champagne on, in and under the bird's skin, tie close the bag and toss it in the oven. I followed another reviewer's suggestion to cook my 12-pound bird at 275 for 2.5 hours, removing it from the bag and then returning to the oven for another 45mins to brown the skin. Let it sit for another 20 mins before carving and it was amazing. Everyone raved about how moist and delicious it was. Thanks Sarah for the great recipe!
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109 users found this review helpful

Elegant Turkey Stuffing

Reviewed: Dec. 2, 2003
Cooking my first Thanksgiving dinner, I chose this recipe based on its ingredients -- and the great reviews it rec'd. I wasn't disappointed! This is the best stuffing I've ever eaten; everyone raved about it. Used Triple Sec orange liquer (first time using liquer in anything); had to substitute walnuts for the pecans cos I forgot to buy them but they were just as tasty. Only thing missing from the recipe is instructions on how long to cook if you're not putting it inside the bird (it says 15mins cook time at the top of the recipe, but the bird is in the oven for hours... us newbies need a little more clarity!). Otherwise, it's a keeper!
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19 users found this review helpful

Grandma's Noodles II

Reviewed: May 19, 2003
Wow! I can't say enough about how easy this was! Having never used a rolling pin to deal with dough, I was pretty intimidated but even if my noodles were various shapes and widths, they dried out great. I boiled a couple chicken breasts, chopped them up, dumped in a can of condensed cream of chicken soup, some shredded carrot and the noodles and voila. It turned out excellent. Thanks!
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7 users found this review helpful

Crab Pasta Salad

Reviewed: May 19, 2003
Used fresh crabmeat from the crabs I caught at the Golden Gate Bridge yesterday and was looking for a nice salad to put them in. This recipe, hmm, it's edible and doesn't have a BAD taste, but like the other reviewer said, it's kinda bland. I added some seasonings, but it's just missing some "kick" or something, I can't figure out what it is that's missing. Something. But I'd definitely use the recipe again and maybe try doctoring it up to find that "oomph" that I'm looking for.
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3 users found this review helpful

Jalapeno Cheese Squares

Reviewed: Mar. 28, 2003
They tasted just fine, but people I served to commented that it tasted like an omelet cut into squares. Unremarkable to them.
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10 users found this review helpful

Peach Bread

Reviewed: Mar. 28, 2003
For being such a simple bread it was pretty tasty. I used canned peaches which I diced in my food processor. I also covered the tops with foil as they seemed to be browning faster than the bread cooked. Next time I'll try adding a banana - per the recommendation of another poster.
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1 user found this review helpful

Crispy Cucumbers and Tomatoes in Dill Dressing

Reviewed: Mar. 28, 2003
Very simple and delicious. I reduced the amount of onion by 1/2 the 2nd time I made it and it tasted just fine.
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1 user found this review helpful

Apple Loaf

Reviewed: Dec. 29, 2002
The 1st time I made this I, too, thought it was a bit dry so the 2nd time time I made it, I used 2C of apples. Also added 1/2TSP cloves and 1/2TSP cinnamon to give it some kick. Don't know if it's just my oven, but had to bake for about 70mins with the extra apples. Absolutely delicious with some butter and a cup of hot tea. Thanks, Carol for a great recipe!!
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76 users found this review helpful

Peanut Butter Sandwich Loaf

Reviewed: Dec. 7, 2002
Although I didn't think it tasted much like peanut butter, the pro's far outweighed this small con. The pro's being: very simple ingredients that you always have on hand, and it being a delicious, dense, moist bread. I'd planned to freeze 1/2 the loaf, but ended up eating the entire loaf within a few days. Went great with some honey drizzled on top and a cup of tea on the side; with butter and coffee in the morning; with blackberry jam and a glass of milk for an afternoon snack. My friend even smushed up a ripe banana and spread that on her slice of bread. A great basic bread that you can dress up with just about any imaginable topping.
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6 users found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Dec. 4, 2002
Made several mini loaves + some jumbo muffins with this recipe and brought them with me to Thanksgiving dinner to give to friends as "take home" gifts. Within a couple days I started getting emails from everyone saying they'd devoured the loaves/muffins and wanted the recipe. A couple cooking-challenged ones asked me if I'd make them some more. For each, I tried different variations: raisins, chocolate chips, white chocolate chips, chopped walnuts, chopped pecans, dried cranberries, and plain. They all turned out delicous. The denseness of the bread reminds me of pound cake and it's the best pumpkin bread I've ever had in my life. Thanks, Laurie!
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6 users found this review helpful

Banana Pudding IV

Reviewed: Oct. 29, 2002
I used Lite Cool Whip, lite cream cheese and reduced calorie vanilla wafers. To keep that "rich" taste, though, I used whole milk (rather than 2% or fat-free) and regular condensed milk (rather than lowfat). No one seemed to notice and everyone raved about the taste. Plus, I use a couple more bananas and the whole box of wafers when I make it. Makes a GIANT bowlful! Thanks Patricia for posting this recipe!
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55 users found this review helpful

Asparagus Casserole

Reviewed: Oct. 29, 2002
Even people who say they don't like asparagus admit that they like it when it's prepared this way! Like other reviewers, I, too, cut the asparagus into pieces rather than leaving in stalks and used fat-free cream cheese to cut down on calories. The canned shrimp seemed rather expensive so I purchased shrimp from the grocery's seafood/deli area, which was cheaper and doubled the amount used (to 16oz). It's a fabulous recipe and it's quickly becoming one that I'm known for bringing to events. Thanks Erin for posting it!
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28 users found this review helpful

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