GWENMBELL Recipe Reviews (Pg. 1) - Allrecipes.com (1318172)

Ham and Cheese Quiche

Reviewed: Mar. 25, 2011

I've been using this recipe for almost a decade now and have modified it to suit whatever leftovers I have hanging out in the frig.....cubed, baked potato for the mushrooms, thick-sliced bacon for the ham, etc. My only constant change is that I totally cover the bottom crust with sliced swiss cheese and top with shredded swiss but that's just a personal preference, not to mix the cheeses in the same dish. Even the men in my family find this a hearty lunch served with a salad.

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3 users found this review helpful

Saucy Stuffed Peppers

Reviewed: Nov. 11, 2010

[UPDATE] I follow this recipe exactly as written almost everytime using Uncle Ben's Converted Rice and have never had any issues with the rice being crunchy on top and mushy on the bottom. The only thing I have done differently is twice I used a little V-8 with the tomato juice (I wanted to finish an opened bottle of V-8). My suggestion for those who have had rice issues is to make sure your peppers are wedged into a single layer in your pot OR weigh them down with a plate or steemer basket so that there is at least 2" of sauce covering them. When I "stir" them, I am usually just making sure they are still covered and sometimes move them around the pot like a carousel. My extended family asks me to make these several times a year for our monthly Sunday dinners and they bring large empty yogurt containers to take any home that survive dinner. All generations of my extended family have been eating stuffed peppers their entire lives and without exception, they believe these are the best they have ever had. I have been asked for this recipe so many times that I have it saved on my computers at work and home so I can forward it upon request.

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2 users found this review helpful

Baked Potato Salad I

Reviewed: Nov. 11, 2010

I made this version of potato salad for a BBQ cook-off team meeting and all the members raved about it....will definitely make it again.

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2 users found this review helpful

Slumgullion

Reviewed: May 20, 2010

I grew up eating this with a slight modification - my grandmother always added the stewed tomatoes and seasonings (salt, pepper, garlic powder and a little chili powder) plus 2 cups of water at the same time she added the tomato sauce, simmered it for about 15 minutes and then added the dried pasta directly to the meat and tomato sauce. Mamow's method not only seasoned the pasta but thickened the sauce at the same time. We never had mushrooms in our Slumgullion.

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6 users found this review helpful

Slow Cooker Taco Soup

Reviewed: Dec. 4, 2004

2010 Edit - I have made this soup with ground beef, stew meat, cubed pork, chicken and strictly vegetarian. It is a great, versatile recipe. My family especially loved the pork version in which I substituted hominy for 1 can of beans. I love this soup!!!!! It freezes well too. I use all pinto beans, 2 taco seasoning packets and add the Ranch Dressing mix also. Definitely a hit when I share with friends and family.

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1 user found this review helpful

Italian Creme Layer Cake

Reviewed: Dec. 4, 2004

This has become my "gold standard" cake according to my co-workers. They specifically ask for it for special occasions and I have been asked to donate them for our United Way silent auction campaign for the past two years and two people have ordered them for dinner parties. I follow the cake recipe exactly as written but double the cream cheese frosting ingredients and do not mix the pecans into my frosting. I use the pecans for garnishing the top and bottom 2/3 of the cake sides. I truly believe this cake is so great because it is prepared as a sponge cake is, beating the egg whites and folding in at the end. That makes all the difference.

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35 users found this review helpful

Pink Stuff

Reviewed: Aug. 4, 2004

My family calls this White House Pudding because of the cherry tree & George Washington tale. We also add sweet, shredded cocoanut to it, about 2/3 of a cup.

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1 user found this review helpful

Pineapple Pie III

Reviewed: Apr. 30, 2004

My BIL asked me to find a two-crust pineapple pie recipe for Thanksgiving 2002. I immediately turned on my computer and found this one at allrecipes.com. Imagine my suprise when not only my dear BIL but my dad and brother also chose this pie over their own personal favorites! I have made this pie at least 2 dozen times in the past 18 months and everytime it tastes better! I had to make 4 of them in the month of April alone! Sometimes I go to the pantry and find that I only have tidbits or chunks. I just run them through my mini-chopper and voila! -- crushed pineapple! My only suggestion would be to "wash" your uncooked crust with a beaten egg before you pour the still-warm filling into it in order to assure your crust will not be soggy. My BIL insists this recipe is perfect just the way it is!!!

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109 users found this review helpful

Moist German Chocolate Cake

Reviewed: Dec. 3, 2003

I have made this cake 4 times in the last 2 years, twice for a dear friend's birthday (his favorite) and twice as the cake base in my Black Forest Trifle. Everytime it has been a huge hit! I spent over an hour last night looking for my printed version because I am making the Trifle for a company luncheon tomorrow. I finally decided to look here even though I thought I might have to wade through a bunch of recipes to find it. Halleluah!!! It was the 3rd one in the search results! No box mix for me when this super moist recipe is so easy.

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3 users found this review helpful