rcole63301 Recipe Reviews (Pg. 1) - Allrecipes.com (13177541)

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Bacon-Topped Meat Loaf

Reviewed: Dec. 18, 2009
I have been making this meat loaf for years. I have never been a very big meatloaf person but this has me sold. I double the worcestershire sauce and add about a 1-2 tsps of McKormick's Grill Mate Mesquite seasoning. as tempting as it is to load up on the cheese I have found it makes for a very soft and greasy meatloaf.
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11 users found this review helpful

Chicken with Lemon-Caper Sauce

Reviewed: Jan. 18, 2011
This is an excellent recipe! It was very lemony but surprisingly not overly lemony. The only thing I would do differently next time is double the sauce. I am not sure if I just cooked mine down too much or what but I would have liked to have more. I served this with Cilantro Rice and asparagus that I made with it. Mmmm mmm. Very good!!
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0 users found this review helpful

Lime Cilantro Rice

Reviewed: Jan. 18, 2011
Got this from another website, but it was delicious and really easy too
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1 user found this review helpful

Addictive Sweet Potato Burritos

Reviewed: Jan. 21, 2011
LOVE THEM! I am super happy because I really want to start cooking with less meat and more nutrition. I served them to my beef&potato Dad and Uncle and they loved them too. (I didnt tell them what was in it until we were done lol) Anyhow, I am not a vegatarian and neither is anyone in my family so I suspected that i might miss the meat...NOT EVEN A LITTLE! This recipe is perfect just the way it is although I did not need to add the water to the beans. I smothered mine with salsa and topped it with sour cream, fresh onions, and shredded lettuce (added texture) with a side of Spanish rice! Yummy! This will be a routine meal for sure! And HEALTHY! YAY! P.S. I have discovered that these are a little weird tasting if you just plop the potatoes and beans down and two separate piles. They need to be smoothed out into layers for even distribution.
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1 user found this review helpful

Bachelor Grilled Cheese

Reviewed: Jan. 26, 2011
I've been doing this for years! I love that it cuts the butter out too which means less calories. However, they just can't beat the real thing! Bravo for posting this though!
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3 users found this review helpful

Eggnog I

Reviewed: Jan. 29, 2011
This is a very good recipe! I like a stronger vanilla flavor so I did 1 1/2 tsp and put about a tsp of nutmeg in as well. I am completely happy with the taste! By the way, 1/3 pint is 2/3 cups. I had to look that up. I also heated my eggs, just to be safe because I have a toddler who loves eggnog. I heated the eggs, condensed milk and salt on a very low heat until it was about 160 degrees. Then I stirred in the milk and folded in the whipping cream as directed.
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27 users found this review helpful

Mock Tuna Salad

Reviewed: Jan. 29, 2011
This was pretty good and I can see how it resembles tuna. When I first made it i tried mashing the beans with a potato masher to give a meatier texture. That was kind of awful. The flavor was good, but it was very gritty. I put the beans in a food processor next time and made it into a paste. Then it was good! I added a little extra pickles and onions for texture and 2 boiled eggs! I really enjoyed it then! (P.S. I am not a vegetarian, I just try to not eat meat everyday)
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5 users found this review helpful

Mrs. Sigg's Peanut Butter Cookies

Reviewed: Feb. 17, 2011
These were good. I rolled them in sugar like someone suggested. Very good. I had a problem with them cracking, other than that I am happy
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4 users found this review helpful

Carrot Parsnip Stir-Fry

Reviewed: Mar. 8, 2011
AW MAN! This is GOOD! If I could give this 10 stars I would! I accidentally browned/fried my parsnips when I first put them in the pan because I had the flame up to high but that was the best part! I skipped the onion, drizzled a wee bit of honey over the whole thing, then sprinkled it with a pinch of nutmeg and cinnamon! MMMM!
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8 users found this review helpful

Banana Banana Bread

Reviewed: Apr. 19, 2011
This recipe was just okay to me. It was very banana-y. It was a little more of a rubbery texture than I like, but thats just my personal preference.
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3 users found this review helpful

Buttermilk Pancakes I

Reviewed: May 9, 2011
These pancakes were pretty good. I can't pinpoint it but something is bland about them surprisingly enough. I added 1 1/2 tsp of vanilla which helped. I honestly have to say I think they are almost too sweet. Need like a 1/4 tsp of salt or something to break up the straight sugar flavor. Especially once you put syrup on them. Good but I prefer my old pancakes. Sorry =(
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4 users found this review helpful

Flavorful Chicken Rolls

Reviewed: May 9, 2011
This used to be a regular at my house. It's actually a Pampered Chef recipe, this one just skipped the roasted red peppers. Either way it is a very tasty and elegant meal. Yum!
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3 users found this review helpful

Herb-Stuffed Red Peppers

Reviewed: May 26, 2011
This was very tasty! I've always liked the inside of stuffed peppers but had a hard time actually eating the pepper itself. The red pepper was the perfect solution! I was a bit nervous after tasting the seasoned meat mixture before I added the sauce. The allspice was a little much at that point. I was surprised to find the allspice blended in perfect in the finished product. Only sub was white rice for brown because that is what I had. next time I will cut the recipe in half. Neither my husband or I could finish more than half a pepper. Great recipe! Thanks!
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6 users found this review helpful

Sweet Potato Puffs

Reviewed: May 26, 2011
I wasn't wowed but these were tasty. I used dried out marshmallows which is our family trick for sweet potato casserole. That stops the them from melting but they will still be soft. This obviously takes some planning ahead because its going to take a couple weeks to get them nice and crunchy but if your making them for a special occasion it might be worth the preparation. I also used my extra-large cookie scoop (which is really an ice cream scoop I think) which kept things a little cleaner I think. Take a scoop of potato, shove the marshmallow inside, slather a bit more potatoes on the top, then plopped it into a bowl of crushed graham crackers. From that point is was pretty easy to form without all the mess.
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10 users found this review helpful

Pie Crust I

Reviewed: May 30, 2011
This is the pie crust that my mother makes and she is THE best pie maker! It's so simple and tender. I've tried venturing out to "fancier" pie crusts and really, you just can't beat this crust. It's perfect.
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4 users found this review helpful

Apple Pie by Grandma Ople

Reviewed: May 30, 2011
This recipe was excellent! I only used 7 apples I think and that was still more than enough. I suppose it depends on the size of the apple. I know granny smiths are small sometimes. Mine were regular size. Anyhow, I think next time I will use 6 and save myself some peeling =) The pie is wonderful as is, but I think that I will try mixing the caramel topping inside next time and making a streusel topping just for kicks. Also, I always precook the apples about 10 minutes in a saucepan until crisp-tender. It makes a world of difference. Thank you for the recipe!
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8 users found this review helpful

Spicy Chipotle Turkey Burgers

Reviewed: May 30, 2011
Very yummy! I used red onion because I had it and fresh garlic instead of the powder. I did a double batch and froze a few burgers for later =)
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3 users found this review helpful

Fluffy Pancakes

Reviewed: Jul. 2, 2011
I can't stress enough how much I love this recipe! These pancakes are even fluffier than buttermilk pancakes. I add a tsp. vanilla and 1/2 tsp almond extract and they are perfect. I've also subbed almond milk instead of regular milk and made them half whole wheat and it still worked great. This recipe makes six 4" pancakes. Thanks again for the recipe!
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4 users found this review helpful

Salsa Chicken Rice Casserole

Reviewed: Jul. 17, 2011
This was a tasty little dish. I cut the recipe and half so I just used one can cream of chicken, no mushroom. I added about a tsp or so of taco seasoning to the sauce mixture. I used left over white rice and just added a little fresh cilantro and lime juice to flavor it. I seasoned the chicken with Adobo all-purpose seasoning and used red onion. I think this recipe would have been tasty as is too, I just added a hint more flavor. A nice change up from my usual American-Mexican dishes.
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4 users found this review helpful

Ginger Glazed Mahi Mahi

Reviewed: Aug. 30, 2011
In all fairness, I am not a fish lover which probably influenced this rating. Also, I used talapia instead of mahi-mahi because thats what I had. It was very good though. I will probably try this again but make it a hint sweeter this time. Just my personal preference.
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6 users found this review helpful

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