TENNESSEE Recipe Reviews (Pg. 1) - Allrecipes.com (13005697)

Heather's Grilled Salmon

Reviewed: Aug. 23, 2011

I love fish, particularly salmon. I cannot count the salmon recipes I have tried. Just when I thought there was nothing new... this. And it is tops. Even my wife who is not big fish fan and certainly not a sweet food fan loved it. I'll be cooking this on the stove this winter, but on the grill.... heaven on earth. Do yourself a favor and try this. And thank you HWaldron.

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Uncle Wynn's Bread Machine Rye

Reviewed: Feb. 16, 2011

I know my bread maker, so I followed the recipe except I used a full Tsp of yeast. What a beautiful loaf! What a great taste! TY Uncle Wynn for an outstanding recipe.

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1 user found this review helpful

Country Breakfast Casserole

Reviewed: Sep. 7, 2010

Yes, kjr, it is a dry mix. It can usually be found in an area with other dry gravy mixes, dry sauce mixes, dry marinade mixes etc. Usually all you need is water. My personal favorite is Pioneer brand. You can use it on most anything: biscuits, chicken, potatoes. I did try this. It was excellent... but the calories... wow! And the cholesterol... This is a lumberjack's breakfast. But he'd leave the table with a smile on his face. Thank you, Kristin Trostle.

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The Best Fresh Tomato Salsa

Reviewed: Aug. 11, 2010

Oh wow! I would call this perfection, but why under- rate it? Simply put I love salsa, and this is the best I've ever eaten. I made it with fresh tomatoes, and peppers from our garden. Store bought onions. I made a big batch this morning. It's a little after 3PM and it's all gone. As soon as I finish this I'm going to make some more. Thank you, Cheryl Dressler, for providing such a marvelous recipe, and also for solving the puzzle of what to do with our excess tomatoes. I know where everyone of them are going. Many, many thanks.

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Twice Baked Sweet Potatoes

Reviewed: Jul. 30, 2010

I never liked sweet potatoes as a child...my mother always smothered them with marshmallows. This, recipe is fan-tabulous. After trying it the first time, as written, I added cinnamon to taste... for me, perfection. And what's more important, the boss (wife) approved. Many thanks to you SDELATORE for a real keeper.

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Squash Casserole II

Reviewed: Jul. 9, 2010

Judging by the ratings, this seems to be a hit or miss recipe. Obviously it was a miss with me and the wife, and we both like squash. The squash was fresh from our backyard garden so that wasn't the problem. What put me off was the sour cream. And that's odd because I like sour cream. But it didn't suit me in this recipe. I did like the herbed bread stuffing. I may try this again minus the sour cream (we have three very healthy squash plants that seem determined to take over the planet so I have to do something.) My thanks and appreciation to Ladysmom for the effort.

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Poached Fish with Cucumbers

Reviewed: Jun. 23, 2010

I tried this just as written the first time. WOW! No question this is a five star recipe. The only problem I've had with it is getting the texture of the cucum- bers right. That's a matter of practice. But the taste is wonderful and the preparation is simple. I would advise using a dry white wine as a sweet white cooks down and can make the fish too sweet (IMHO). I've tried this as written and tried it adding dill and garlic (per Bethy). I liked it both ways. Either way, I like it better with dill tartar sauce rather than tartar sauce made with sweet relish. Thanks to Bethy for the suggestions and many ,many thanks to Dickie for the recipe. Fantastic.

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5 users found this review helpful

Jim's Perfect Steak Marinade

Reviewed: Jun. 14, 2010

I tried this and liked it very much. I let the steaks marinate almost 24 hrs. Great flavor. BUT NOTE : This recipe makes 34 servings, 4 1/4 cups. That's a lotta marinade. I cut the recipe in half and still had more than enough. Also, next time I'm going to add some liquid smoke. Fine recipe, JimChicago52, many thanks.

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6 users found this review helpful

Cindy's Jambalaya

Reviewed: May 24, 2010

Whoa! This is bang up good! Forget the first two ingredients, (oil and sausage) and the last (shrimp) and you've got the basis for jambalaya. Cindy, her- self said "add anything you like...". But you can use chicken, alone. Or just shrimp. Or crawfish. And here's the killer, it's a heck of a vegetarian dish. The secret to the recipe is (to my way of thinking) is the cajun seasoning. You cannot do better than this recipe for seasoning from this site, Cajun-Spice-Mix-2. Many thanks, Cindy.

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4 users found this review helpful

Summer Corn Dip

Reviewed: May 24, 2010

I made this according to the recipe, in spite of the facts that I'm not a mint fan and the "Boss" (read "wife") is not a big fan of lime juice. But we both liked this. We're what I call "heater eaters" so I was more than liberal with the peppers. A big THANK YOU, moosie, for a solid repeater recipe.

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5 users found this review helpful

Meatiest Vegetarian Chili from your Slow Cooker

Reviewed: May 23, 2010

Fab, Simone. My wife is (perpetually) dieting (hope I spelled that correctly, I can 't remember ever using the word before). we both like chili, so I have made this a few times. I make this with a mix of black and pinto beans. And the wife and I being heater eaters, I skip the hot sauce and use serrano peppers. Purr-fection. I also leave out the tofu and don't miss it at all. And I always want a can of mushrooms in it. WOW!! Many thanks, Simone.

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4 users found this review helpful

Blackberry Pie I

Reviewed: May 17, 2010

I love blackberries and this was fabulous. I rinsed the berries, shook the water off and tossed them in flour. Used Splenda (am diabetic) and basted the top w/SmartBalance and more Splenda. Threw out my arm patting myself on back. Many thanks for a wonderful recipe, Michelle Verdiere .

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3 users found this review helpful

Boston Baked Beans

Reviewed: May 15, 2010

Outstanding just as written. However, I took Sammy's advice (about 8 posts back) and added a tsp of liquid smoke. I think it improved the sauce and I think you'll like it, especially if you're from the South. Fantastic AJRHODES3. Many thanks.

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Tartar Sauce II

Reviewed: May 11, 2010

I started to rate this the first time we had it; it was so good. But I wanted to play with it a bit. This is what I found out: 1) I can't improve it. 2) The capers are a nice touch. 3) I've tried it with and without the egg and cannot tell the difference. And since simpler is better in my kitchen, I usually leave it out. 4) I think salmon has an affinity for dill, so I sub dill relish for the sweet relish with salmon. Delicious that way, too. Many thanks, Diane.

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58 users found this review helpful

Absolutely the BEST Rich and Creamy Blue Cheese Dressing Ever!

Reviewed: Dec. 28, 2009

I have nothing new to add. Just wanted to pay my compliments to the chef and to some reviewers. Thank to Sweet lips, I doubled the recipe and did not regret it all. Susan, you're right, it is better 24 hrs later... if you can stay out of it that long. And while I think fresh garlic may be better, one would certainly have to allow time for the flavor to infuse. And finally to steve h, I, too am a bit worn with the worst ever phrase, "The best ever". But, LUCKYME9, you delevered. This is Absoutely the BEST Rich and Creamy Blue Cheese Dressing ever. Thank you.

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Easy and Quick Cream Cheese Potatoes

Reviewed: Dec. 14, 2009

I prepared these per recipe and found, like other reviewers have noted, they needed thinning. I had cream on hand, so I added some until I had the consistency I wanted. Superb. But potatoes, cream cheese and cream? Most of the mathematicians in NASA can't calculate those calories. Oh, well...Eat, drink and be merry for tomorrow we diet. Thanks, Valerie.

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Atlantic Corn Chowder

Reviewed: Dec. 8, 2009

I give this 4 stars because it was a bit bland as written. I have made the following changes. If I add uncooked onions to the uncooked potatoes and boil, I drain and add fresh water when almost done. Otherwise the onion taste overwhelms the chowder. The onion should compliment the dish, not take it over. Or I sautee the onion and add when the potatoes are done. Mashing the potatoes a bit certainly helps, or you can add potato flakes to taste. Also I use ham flavoring in the water and Emeril's Essence. And I use heavy cream rather than evaporated milk. And, as many reviewers recommended, I like carrots in this as well. Finally, if you need to save time, use canned diced potatoes, and canned carrots which are easy to chop/dice. And, if I have it, I add diced ham. What I'm trying to say here is: This is a great base recipe. But you need to add spices and ingredients suitable to your taste, and then you will be rewarded with true comfort food on a cold day/night. Thanks to all reviewers who provided helpful hints. And many thanks to you, Ms Atherton.

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Spaghetti 'n' Meat Sauce

Reviewed: Nov. 27, 2009

This is not Italian. But then again it doesn't claim to be. It's sauce for spaghetti, or in my meal linguine. But call it what you will, it's good and it's simple. I gave it 5 stars for those qualities alone. I made it exactly by the recipe and enjoyed it. Since then I have modified it more to our taste. We like Italian Seasoning II by Denyse (this site) and a bit of crushed red pepper. Oh, yeah! This sauce is a great starting point. Try it... I don't think you will regret it. Thank you, Carolyn Ozment.

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Barbie's Tuna Salad

Reviewed: Sep. 22, 2009

Speck, Use grated. Preferably some you have freshly grated. Too many off tastes from anti-clumping chemicals and preservatives in the others.

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2 users found this review helpful

Apple Butter Pork Loin

Reviewed: Aug. 13, 2009

The aroma was, to me, better than the taste. If this combo of cinnamon and cloves is good for you, try it. I think it would be better with ham slices. Yet, I must say, it tasted as advertised, just like it should. I would just prefer this on ham. And I'm gonna try it. By all means give this a try. Then take it where you want to go. Thank you, UMich97.

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