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Slow Cooker Chicken Taco Soup

Reviewed: Jun. 25, 2011
This is a keeper! I made the recipe exactly as written and it was delicious. I love a recipe where the only real prep is chopping an onion and opening some cans. I used Corona for the beer even though I'm not a beer fan, and could definitely taste it but in a very good way - I think it gives an extra something that chicken broth wouldn't. Perfect with crushed tortilla chips and sour cream, and if you get tired of soup leftovers, it is thick enough that you can strain the broth out of some of it for brilliant taco or enchilada filling. Love it - thanks!
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1 user found this review helpful

Slow Cooker Scalloped Potatoes with Ham

Reviewed: Dec. 26, 2010
I made this without ham, since I was bringing it to a friend's dinner where the main dish was ham. I took some of the other suggestions - used milk instead of water, doubled the cheese, layered the ingredients. Also cooked for about 6 hours on low before unplugging and bringing it to dinner, where it sat for another 1.5 hours on high. I was worried that the potatoes were still underdone, but they were just about right.... could have been a little bit more cooked, for my taste, but everyone else said they were great. And I sliced the potatoes really thin. I think next time I would add even more cheese, and fresh garlic. Thanks for the recipe - slow cooker recipes are the best for potlucks and dinners where everyone is pitching in.
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4 users found this review helpful

Slow Cooker Mashed Potatoes

Reviewed: Nov. 27, 2009
This is an awesome recipe for make-ahead mashed potatoes! I think that some of the cooks who gave this low reviews miss the point - this recipe and preparation aren't supposed to save you time. You do still have to peel, boil, mash, etc.... The point is: You don't have the last minute rush trying to make the mashed potatoes just when everything else is ready. You don't have to worry that your potatoes are ready too early when other things are still cooking, and might get cold before you put them on the table. You don't have to worry that you put your potatoes on a burner "just to keep them warm" and they end up scorching by accident. You can make these and take to a friend's or a potluck, and no matter what else is cooking, all you need is a little bit of counter space and a plug in. Plus, these are just really super tasty. I love my own traditional butter and milk mashed potatoes too, but this recipe is a close second... maybe tied since it is so nice to be able to make them ahead of time. I took the suggestions to use a cloth towel in between crock and lid while cooking (also used when the crock was in the fridge overnight, before cooking). When I was mashing everything I was a bit worried because it was very runny... it didn't stay that way. I didn't add butter after cooking, because I thought they were rich enough, and didn't want to make them runny again. Everyone loved them, and I will definitely make again.
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25 users found this review helpful

BBQ Quesadilla

Reviewed: Aug. 9, 2009
I had leftover browned sausage from the broccoli/sausage pasta dish I made the night before, so I gave this recipe a try. These were pretty good - messy, but good! I added a handful of fresh baby spinach leaves to add some green - I bet cilantro would be a good addition as well. I served with sour cream, but the salsa didn't sound right to me, combining with the bbq sauce. A tasty variation on the usual quesadilla-thanks for the recipe!
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7 users found this review helpful

Broccoli and Sausage Cavatelli

Reviewed: Aug. 8, 2009
This was so good and so easy! I make some kind of pasta w/veggies at least 2x a week, and the sausage in this added that extra "yum" factor sometimes missing from my vegetarian meals. I wish I could have used cavatelli, but my store didn't have it, so I used penne. Also used fresh steamed broccoli, instead of boiling frozen in with the pasta. I don't use crushed red pepper often and the last time I used as instructed in a different recipe it was way too hot, so I was a little hesitant, but the heat level here (with regular italian sausage, not spicy) was just right. I was also extra generous with the fresh grated parmesan. Will definitely make this one again. Thanks!
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1 user found this review helpful

Divine Hard-Boiled Eggs

Reviewed: Jun. 6, 2009
Followed the instructions to a T, and I thought the yolks were a little under-done. That wouldn't have mattered to me if I were using them in egg salad or deviled eggs, since the yolk gets all mixed in with other stuff. But I was using these straight up, quartered for chef salads, and the yellow was very pretty but just looked and felt under-done. Next time I will leave them sitting in the hot water for an extra few minutes. Thanks for the recipe, and there are lots of helpful tips in the reviews on this one.
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0 users found this review helpful

Bacon Ranch Pea Salad

Reviewed: May 29, 2009
This is super easy to make, and to adjust to your tastes. I made this last night to have it ready for today, so I didn't cook the peas, they went in frozen out of the bag. I didn't exactly measure the rest of the ingredients, just mixed them in to what looked right to me. I used bottled Hidden Valley Ranch and in case the salad ended up being too Ranch-y, I started with less of that and had plain mayo or sour cream ready to add instead, but the ranch was perfect. Also used bac-os to save time, and per another reviewer's suggestion threw in some sunflower seeds. I've had a craving for pea salad lately and this hit the spot today - thanks for the recipe!
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3 users found this review helpful

Sweet Corn Cake

Reviewed: May 3, 2009
So good! I was looking for something like Chevy's recipe. I made exactly as directed, the only thing I would do differently next time is less processing of the corn, so that there are more corn kernels. This is supposed to serve 6, maybe in the "tablespoon" sized portion of this that you might get at a restaurant - if you want a bigger portion (and who wouldn't?) I would scale the serving number up. I had this as a side with chili instead of my usual cornbread, and it was absolutely yummy.
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0 users found this review helpful

Slow Cooker Lasagna

Reviewed: Mar. 21, 2009
Pretty good for being so easy to put together. I added chopped green bell pepper and sweet onion plus a little garlic to the sausage as it finished browning. Mixed it all up instead of layering, so I had to break up the noodles a little bit smaller. Use a quality jarred sauce that you really like, since there is so much of it in this recipe. I used the full cooking time plus a little extra and it was just fine.
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1 user found this review helpful

Beef Barley Lentil Soup

Reviewed: Dec. 29, 2008
A yummy soup on a cold winter night, but I made some mistakes that I will fix next time. Found out my crock pot is 4 quarts not 5, there wasn't enough room to add 8 cups of water. And even after skimping on the water, there wasn't room later to add two cans of tomatoes, so I had to spoon a little bit of everything else out. And the canned tomatoes I bought should have been diced, not stewed. Stewed are in big chunks, and I want smaller bits of tomatoes throughout the soup. Maybe even three cans of diced tomatoes and less water. I used Morningstar veggie burger crumbles instead of ground beef - I am not a vegetarian, but substitute veggie products for meat when I feel like it. It was fine, but I think I would stick to ground beef in this recipe. I also added garlic and more pepper. Topped with shredded parmesan. I will make it again with a few adjustments - thanks!
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Easy Broccoli Quiche

Reviewed: Nov. 16, 2008
My first attempt at a quiche... I didn't love it, but I have to blame that on mistakes I made in my attempt to modify the recipe. 1. I used a prepared frozen pie crust I hadn't used before, that turned out to crumble at the slightest touch. 2. I used way too much onion. 3. I beat the eggs and milk together, so the finished texture was more like tiny bits of scrambled eggs with bits of broccoli and onion, set in a pie crust... it didn't hold together, even after refrigerating leftovers. I want to try it again though.
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0 users found this review helpful

Asparagus with Parmesan Crust

Reviewed: Jun. 9, 2006
Fantastic combination of ingredients, nothing needs to be added or subtracted. I agree that the parmesan shouldn't be added at the beginning of cooking time, more like closer to the end... it should just be past the edge of melty and not too brown. I usually start asparagus by a quick microwave steam for 30 seconds or so, and then roast. I don't know why, some other recipe I guess and it has always worked for me. You do not need an expensive balsamic for this recipe, of course if you have one it might be that much better... but I have made this recipe and several others using balsamic from Costco, from Safeway, from World Market... none of them expensive and all tasty when used as in this recipe.
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2 users found this review helpful

Best Ever Meatloaf I

Reviewed: May 23, 2006
I was planning to make my usual meatloaf and realized I was out of some my usual ingredients. Instead I started with this recipe, plus the helpful reviews, and my usual meatloaf is much improved. Started with 1.20 pound ground beef, V8 Lemon Twist instead of tomato juice, 1 cup quick cooking oats, 2 eggs, maybe 1 cup of finely chopped/sauteed green pepper and sweet onion plus a little garlic. Lots of fresh ground black pepper, a tiny sprinkle of salt, some Pampered Chef italian seasoning and maybe a 1/3 cup grated parmesan cheese. Also started and ended with brown sugar, thanks to another reviewer - a little on the bottom of the dish and a little more over the top. This is the only non-crumbly meatloaf I've made so far, this one stayed in firm slices, a plus when it comes to my favorite thing about meatloaf..the cold sandwiches the next day. This was successful.
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6 users found this review helpful

Strawberry Margarita Cake

Reviewed: May 12, 2006
I made the recipe mostly as written, only a few changes made.. one, I increased the amount of Strawberry Margarita mix and decreased the amount of water, just by a little bit. I disagree that a boxed strawberry cake mix would be the same, or easier. For one thing, I could not find a strawberry cake mix when I shopped. And the margarita mix adds just that slight bit of tangy flavor that makes it taste, well, margarita-ish. The only other change I made was to add fresh halved strawberries on top. Oh, and I tossed the lime zest with a tiny tiny bit of sugar. The cake was a hit.
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47 users found this review helpful

Sesame Pasta Chicken Salad

Reviewed: Sep. 16, 2004
I love this recipe! So versatile and easily adaptable, but I love the combination of ingredients as is and wouldn't leave any of them out. I stuck to the recipe, except thanks to prior reviews I tweaked the dressing amounts a bit - I doubled all the dressing ingredients except for the oil, I included 1/2 cup of olive oil. I added 1/2 of the dressing to the salad when I made it, let it sit in the fridge overnight, and before serving for lunch I added about 1/2 of the remaining dressing. So I didn't need the full double batch, 1 and 1/2 was perfect IMO, but I'm glad I had the extra on hand and will know better for next time - I will definitely make this again.
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2 users found this review helpful

Buitoni's Garden Pasta Salad

Reviewed: Dec. 18, 2003
This is great... so easy to make, yummy, and it looks nice too! Per prior suggestions I added about a 1/2 cup finely chopped red onion, red bell pepper instead of green, and since I don't usually buy Italian dressing I didn't know a good one so I tried Paul Newman's and liked it. Also used the larger size can of sliced olives just because I love olives, and lots of fresh ground pepper because I love pepper. When I first tasted it the night I made it I was worried about adding the onion, it tasted a bit strong, but by the time we had it for an office potluck lunch the next day, the onion had mellowed out, and the salad tasted great! I will make this often, and can see myself practically living on it in the summers when I love dinner from the fridge.
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2 users found this review helpful

Deep Dish Layered Salad

Reviewed: Oct. 30, 2003
Of several different variations on layered salads that I've made, this is my new favorite. The combination of ingredients is great, I didn't change a thing even though I am not a mushroom fan and considered leaving them out, but I loved them in this. The extra flavors in the dressing are just enough to make it stand out from the usual basic mayo topping often used in similar recipes... next time the only changes I might make just for my personal taste would be to add just a bit more of the garlic and brown sugar to the dressing, and maybe a bit more chopped egg in the salad. I misread the layering instructions and instead of only one layer of each of the veggies, I did two layers of each, and had it in a clear rectangular container, so it didn't look as "layered" as it would have if I had done it right, but still turned out perfectly. Made it the night before a potluck at work and it went over very well, but we had so much food there that I did have some leftovers to bring home, and the salad stayed fresh and crisp tasting even to the next day.
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13 users found this review helpful

Kylie's Ham Delights

Reviewed: Jan. 30, 2003
Dee-lish. I did use a bit of mayo on the croissant and also a bit of barbecue sauce. Yum.
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15 users found this review helpful

Cinnamon Chip Apple Cookies

Reviewed: Jan. 26, 2003
Fabulous recipe - this was the first time I made them and I know they could have been better but only because of my errors - in mixing it seemed a bit dry and didn't want to stick together, so I added a little bit more beaten egg.. then when baking, the first dozen came out looking beautiful but a little too doughy when I bit into one (but still absolutely yummy).. then I think I overcompensated by baking the rest a little bit too long.. Even so these were my contribution to the Super Bowl snacks, and everyone, kids and grown ups, loved them. I will make these again and do it right the next time!
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5 users found this review helpful

Cheddar Bay Biscuits

Reviewed: Dec. 28, 2002
So yummy and so easy! Next time I will try some of the other reviewers' suggestions - milk instead of water, adding the seasonings to the mix as well as to the butter topping, leaving the salt out, baking a little longer after adding the topping. Even so they were nearly perfect and disappeared very quickly.
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83 users found this review helpful

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