HarleyGrl Recipe Reviews (Pg. 1) - Allrecipes.com (13116082)

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Ultimate Breakfast Casserole

Reviewed: Dec. 2, 2012
Absolutely delicious! I stuck to the basic recipe and gave it a Southwesty flavor with 4oz chopped green chilis and 2 dashes of Louisiana Hot Sauce. I didn't have an onion so I used 1/2 tsp onion powder. Will definitely make again!
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2 users found this review helpful

Original Chex® Party Mix

Reviewed: Aug. 5, 2012
I was looking for a gluten-free snack and this is it! I opted out of the pretzels & garlic chips, but did use pecans and spicy spanish peanutes. We like a little kick in our snacks so I added 1/4 tsp of cayenne pepper into the butter mixture. I also added Honey Nut Chex which is a pleasant surprise and adds balance to the cayenne heat. I HIGHLY recommend taking the time to bake this at 250 for an hour stirring every 15 minutes. I lined my pan with Reynolds Non-Stick Liner and it worked great with easy clean up. It was delicious!
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3 users found this review helpful

Pumpkin Cheesecake II

Reviewed: Jan. 28, 2012
This is absolutely delicious. I took it to work and it was gone before 10. This recipe will be an annual tradition now. I made it look exactly like the picture too. Huge hit!
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4 users found this review helpful

Ruth's Grandma's Pie Crust

Reviewed: Nov. 24, 2011
I hate to rate this one down because the outcome was probably my own fault. It was WAY too doughy and made enough for 3 crusts. To be honest, it's just easier to go get a Mrs. Smiths frozen shell and top it with a Pillsbury roll out crust.
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1 user found this review helpful

Pineapple Upside-Down Cake VII

Reviewed: Nov. 13, 2011
I made a double batch for a large layer cake for the office. I used yellow cake mix and the pineapple juice instead of the water called for on the box. I was a half cup short on the juice so I supplemented it with water. I also added 1 packge of vanilla instant pudding and 1/2 cup melted butter. OMG - melt-in-your-mouth delicious! Every crumb was gone!
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3 users found this review helpful

Traditional Macaroni and Cheese

Reviewed: Sep. 17, 2011
Excellent base recipe! I added the chopped ham suggestion and also added in 1/2 can Rotel tomatoes & 1/2 tsp garlic powder. In a separate bowl I melted 2 Tbs butter and tossed with 1 cup crushed breadcrumbs. I topped it with the breadcrumbs and it gave a nice crunchy crust out of the oven. Absolutely delicious and hearty meal.
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1 user found this review helpful

Salsa II for Canning

Reviewed: Sep. 7, 2011
I followed exactly except to use lime juice instead of lemon. Add 1 Tbs sugar (a little secret ingredient I learned from a local Mexican neighbor) and Oh...wow... Fabulous salsa. I tripled the recipe and canned it.
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Salsa II

Reviewed: Sep. 7, 2011
I followed exactly except to use lime juice instead of lemon. Add 1 Tbs sugar (a little secret ingredient I learned from a local Mexican neighbor) and Oh...wow... Fabulous salsa. I tripled the recipe and canned it.
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13 users found this review helpful

Scott Hibb's Amazing Whisky Grilled Baby Back Ribs

Reviewed: Jul. 1, 2011
This sauce is the best. I made a double batch and canned half of it.
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2 users found this review helpful

Down Home Baked Beans

Reviewed: Jul. 1, 2011
Dad loved them! But I was short on time and watching my waist. So I sauteed the onion in non-stick cooking spray with olive oil, and then tossed in a handful or two of real bacon bits. Incredibly easy and saved a gazillion calories of bacon fat!
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1 user found this review helpful

Prize Winning Baby Back Ribs

Reviewed: Jul. 1, 2011
These were pretty good but they needed to cook much longer. A rib is ready when the meat pulls away from the end of the bone...almost 3 hours.
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4 users found this review helpful

Sauza®-Rita

Reviewed: Jul. 1, 2011
I'm not a fan of white tequila in any drink. It's too bitter. Gold is definitely the way to go. This rita is "ok" IMHO but I strive for the perfect marg. If you really want to make it awesome and save cals? Use a can of Fresca instead of the water. It adds a great taste and no more calories. If you want a To Die For Marg? Add an oz of Grand Marnier. Mmmmm
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6 users found this review helpful

Alamo City Chicken Stew

Reviewed: Jun. 27, 2011
I live south of San Antonio, TX so I had to make this with a Tex-Mex flair. I whipped this up in about 30 minutes. I sautéed the onion, green pepper & garlic. Then added chopped pre-seasoned, HEB Fully Cooked Fajita Chicken Thighs. Add 2 cups chicken stock, 1-14.5 oz can diced toms and bring to simmer. In a separate bowl I creamed 2 cans 98% FF Cream of Chicken Soup, 1 Tbs. comino (cumin), 1 Tbs. chili powder, 1 tsp onion powder, 1.5 tsp Spanish paprika, 1.5 tsp garlic powder, 1 tsp dried cilantro leaves (I didn't have fresh or I'd do 2 Tbs. of that). Stir and heat through. I skipped the other veggies. Top with shredded Pepper Jack cheese and serve with nacho chips. FABULOUS! Tastes like you're down on the Riverwalk! Hubby is down with the crud and this is exactly what he needed to warm him up from the inside out. And it is SO healthy!
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Chili Chicken Stew

Reviewed: Jun. 27, 2011
I live south of San Antonio, TX so I had to make this with a Tex-Mex flair. I whipped this up in about 30 minutes. I sautéed the onion, green pepper & garlic. Then added chopped pre-seasoned, HEB Fully Cooked Fajita Chicken Thighs. Add 2 cups chicken stock, 1-14.5 oz can diced toms and bring to simmer. In a separate bowl I creamed 2 cans 98% FF Cream of Chicken Soup, 1 Tbs. comino (cumin), 1 Tbs. chili powder, 1 tsp onion powder, 1.5 tsp Spanish paprika, 1.5 tsp garlic powder, 1 tsp dried cilantro leaves (I didn't have fresh or I'd do 2 Tbs. of that). Stir and heat through. I skipped the other veggies. Top with shredded Pepper Jack cheese and serve with nacho chips. FABULOUS! Tastes like you're down on the Riverwalk! Hubby is down with the crud and this is exactly what he needed to warm him up from the inside out. And it is SO healthy!
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3 users found this review helpful

Restaurant-Style Buffalo Chicken Wings

Reviewed: Apr. 15, 2011
These were fantastic. I hate, hate, hate soggy wings and chilling them in the fridge and cooling on a wire rack is the trick to yummy crunchy wings. I used Frank's Hot Sauce and kicked them up a bit with Garlic Pepper in the flour mix and sauce. Delicious!
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9 users found this review helpful

Gingerbread Cookie Frosting

Reviewed: Dec. 19, 2009
For once I didn't read the reviews first and suffered for it. This is NOT frosting. It is a glaze. 1/4 cup milk is way too much and it will be runny. I wanted a recipe to make smiley faces and buttons on my gingerbread men. Even with an additional cup of powdered sugar, it was still too runny. Now I'm out of milk. Thanks.
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6 users found this review helpful

Chicken Cordon Bleu II

Reviewed: Jan. 5, 2009
This recipe was incredible and I don't think it was too rich as some have said. OMG ---the sauce! I did as another reviewer said and added saute'd mushrooms (I add them to everything). I fried the chicken until brown on all sides and then baked for 20 minutes. Made the sauce separate and spooned over. It was awesome. Will definitely make again.
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3 users found this review helpful

 
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