Rachel Recipe Reviews (Pg. 1) - Allrecipes.com (13272081)

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Two Tier Strawberry Pie

Reviewed: Apr. 23, 2010
This pie is fantastic... I didn't make a single change, except that I doubled the recipe for a larger crust. I also made my own grenadine syrup (which is very easy to make... Equal amounts of 100% pomegranate juice and sugar, bring the juice to a boil and add sugar, stir until sugar is completely dissolved and then chill). In addition, I also put blueberries on the pie with the strawberries and as suggested by someone else, I lined the crust with melted semi-sweet chocolate. This pie was fantastic, I will definitely make it again and give the recipe to some friends and family.
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19 users found this review helpful

Slow Cooker Tuscan Beef Stew

Reviewed: May 8, 2010
I *loved* this stew. I made a few changes that were suggested by other people and a couple of my own... About an hour before it was finished, I checked on it and the broth seemed a little too thin for me, so I mashed about half of one of the cans of beans and added them to the stew. This helped a lot. I also browned the meat with flour a little as suggested before adding it to the slow cooker, which also helped... In addition, I added about 4-5 medium sized potatoes to it. The mix of beans and potatoes was perfect... I also used fresh garlic as opposed to the powder and threw in some other seasonings that I tend to like in things like this. I added celery, carrots and onions as well. I used a little water instead of the wine... And instead of cut stew meat, I instead got a whole beef roast and put it in... When it was done, I used a fork to pull it apart. I preferred it over meat chunks usually used in stews; The juices from the roast gave the broth a better taste and the meat itself was delicious in the stew. It was delicious served over buttered biscuits.. Since this was made for a family of two, I had a ton leftover. I put it in containers and froze it for later. This recipe is definitely saved for later.
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15 users found this review helpful

Potato Soup with Fish and Cheese

Reviewed: Dec. 25, 2010
Fantastic! I added some fresh garlic and a few other seasonings (I recommend just seasoning it with whatever you like, as I don't think that just paprika would be enough) and added some frozen broccoli and cauliflower when the potatoes were almost done. I also used Flounder fillets instead of Cod and Colby Jack and Parmesan cheese instead of Muenster... My mother was recently put on a diet by her doctor for her cholesterol, so I used all low fat ingredients (I can't believe it's not butter, 1% milk and low-fat/no-fat cheese) and it was still fantastic. A great way to get her to eat the fish that the doctor told her to eat! This recipe makes enough for several meals and still tastes great warmed up.
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5 users found this review helpful

Baked Pork Chops I

Reviewed: Mar. 8, 2009
These are the best Pork Chops that I've had in a very long time. I made a few changes to the recipe, though, as I went. I added just a little bit of chicken broth to the soup mixture, squeezed one lemon and added the juice to it and seasoned it to taste (The way that I usually enjoy seasoning my meats). I also sauteed mushrooms and onions and added them to the soup mixture just before pouring it over the Pork Chops. I also reversed the amount of milk and wine... Using 1/3 cup of milk and 1/2 of wine, which definitely had a large impact on the flavor. The wine in this recipe is one of the most important ingredients, giving the chops the flavor that makes this recipe so fantastic. I used a cheap chardonnay (About $4 or so for the bottle) and it was perfectly fine for this, no sense in spending more than you have to. I'll definitely be making this recipe again... It was so delicious, the chops so tender.
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0 users found this review helpful

Vietnamese Aromatic Lamb Chops

Reviewed: Jul. 23, 2010
These lamb chops are delicious. I'm so glad that I found this recipe. Even my roommate, who normally isn't a fan of lamb, loved them. I also followed The Q's suggestion for the gravy and it was an amazing addition to these chops.
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1 user found this review helpful

Banana Banana Bread

Reviewed: Aug. 15, 2010
I added nutmeg, cinnamon and vanilla extract as suggested by previous reviewers and I also added about 1/4 teaspoon of almond extract and sprinkled a little brown sugar along the bottom of the pan before adding the batter and a little on top after. I only had 4 bananas but with the spices added to the mixture, it was fine (though I'll add more in the future if possible). This bread was so flavorful and delicious! Everyone loves it. For those of you that complained about it being too dry, as others said, you probably mixed it too much.. Mine was perfectly moist and I only stirred it until the dry ingredients were combined with the wet ingredients. Definitely a keeper and I plan on making it again soon.
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3 users found this review helpful

Amish White Bread

Reviewed: Mar. 13, 2013
I forgot to add that if you add an egg wash to this bread, it takes it from really good to amazing. I mix up an egg really well and then brush it over both loaves before putting them in the oven, making sure to get every bit of exposed dough. It makes the crust nice and crispy and gives it a wonderful rich flavor.
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0 users found this review helpful

Key Lime Pie VII

Reviewed: Jun. 20, 2013
This pie was amazing and extremely easy. It was light and creamy and so very delicious. I did end up baking it several minutes longer than the recipe called for, as 8-10 minutes just wasn't long enough for bubbles to form... It probably took more like 15-20 minutes for mine to finish. Will definitely be making this again.
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0 users found this review helpful

Hasenpfeffer (Rabbit Stew)

Reviewed: Oct. 22, 2013
This recipe was amazing. I used FuZion Shiraz - Malbec wine, which was cheap but delicious and perfect for game meats. I also didn't have currant jelly but had home-made grape preserves that I used... The rabbit was incredibly tender and the flavour was amazing. This recipe gave the meat great flavour without overpowering it, which was exactly what we were looking for... We wanted a recipe that would compliment the rabbit but not overtake it and since rabbit is a subtle tasting meat, many other recipes would have done exactly that.. Oh, and the gravy? Amazing. I doubled the recipe for the sauce that made the gravy (wine and water, etc., and the flour and water) because I didn't think that the recipe made enough as is and I was right. I served it with sweet roasted butternut squash and fork mashed new potatoes tossed with butter and herbs. The earthy taste of the squash went really well with the rabbit and the gravy was amazing with the potatoes as well. Everyone loved this meal (mother and husband) and I will definitely be making it again.
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1 user found this review helpful

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