AdeB Recipe Reviews (Pg. 1) - Allrecipes.com (13312893)

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Campbell's® Green Bean Casserole

Reviewed: Dec. 14, 2008
A family tradition, but living overseas, I sometimes can't get the French's onions and have substituted potato sticks or potato chips, along with dried onion flakes. It isn't exactly the same, but not too bad. I also reduce the milk to 3/4 C and leave out the soy sauce. Canned french-cut green beans are my favorite to use.
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4 users found this review helpful

Deviled Eggs I

Reviewed: Dec. 19, 2008
To help peel the eggs, which can be the most frustrating part of this recipe, I immediately dump the hot water out and fill with cold water, letting it run until it stays cold. Then I bathe the eggs in it for about 20 minutes, changing the water once or twice as it warms up. This usually results in most of the eggshells slipping off quite easily so you have more "perfect" ones to stuff. I also add a few drops of hot pepper sauce to the stuffing, which gives it a little bite. None are ever left after a gathering!
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9 users found this review helpful

Old Fashioned Potato Salad

Reviewed: May 16, 2009
This is very similar to my family's traditional recipe. I tend to like a bit more tang in it, so I use more yellow mustard and only use Miracle Whip instead of mayo.(Not too much, as I don't like "runny" salad.) I'm also quite liberal with the pickle relish, and skip the other powdered seasonings, except for freshly ground black pepper.
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2 users found this review helpful

Beer Butt Rosemary Chicken

Reviewed: Aug. 1, 2009
I roast a lot of chicken using a "stand-up" chicken rack (round pan with two metal arches you impale the chicken on). But this is the very best-tasting. While I tried using orange juice instead of oranges, it didn't really work. But the rest of the seasoning was amazing...especially if you use fresh rosemary with the onion slices. I also used poultry seasoning rubbed onto the greased chicken. The smell in the house drove us crazy, it was so good. I will definitely be using this recipe almost weekly.
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155 users found this review helpful
Photo by AdeB

Sweet Potato Casserole II

Reviewed: Nov. 26, 2009
Wonderful flavor. My sweet potatoes mashed up fairly dry, so I added some evaporated milk to make them creamier, before adding the other ingredients. In the past, I've made candied sweet potatoes, but this recipe is easier and just as flavorful. And guests loved the slight orange flavor, so I guess it's just personal preference. Try it out before eliminating the juice.
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3 users found this review helpful

Cranberry Streusel Pie

Reviewed: Dec. 4, 2010
This looks beautiful on any table. The streusel topping is perfect and helps to balance the tartness of the filling. In fact, I may even add a bit more sugar next time (I used 1.5 cups).
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7 users found this review helpful

Perfect Pie Crust I

Reviewed: Dec. 4, 2010
Scary as it was, I was forced to make a pie crust this year, as none of the pre-made ones were available here. I've had terrible results before, but this one was tasty! It was OK to make, but I had to keep adding liquid as it was quite dry and wouldn't stick together. The suggested part apple juice/part water was a great idea. WHEW! Finally a crust I now won't "sweat" about making!
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6 users found this review helpful
Photo by AdeB

Crustless Cranberry Pie

Reviewed: Dec. 7, 2010
This was the tastiest, super-simple dessert ever. I wouldn't change a thing, as there is a wonderful sweet-tart contrast as well as a crunch with the nuts. Baked perfectly in the time given, with a beautiful golden crust. I'm being begged to make another immediately at home, so I guess I'll make more to take to friends. Coffee + this = heaven
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10 users found this review helpful

Slow Cooker Ham

Reviewed: Dec. 23, 2010
My ham was a huge, pre-cooked one, so I cut it in half and could only fit half in my big oval crockpot. I lay the cut side down on the brown sugar, drizzled about 1/4 C pineapple juice over it, spread a little more sugar over the top, then studded it with cloves. Even though I forgot to turn it a few times while cooking, and left it longer than planned (it was in 7 h ours) it didn't dry out, but was very moist and juicy. I sliced it and put the pieces into containers, spooning the juices from the bottom of the pot in with them. Now they should soak up even more of the sugar/pineapple/clove flavor. This was so super-simple and easy!!
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30 users found this review helpful

Gingerbread Men

Reviewed: Dec. 23, 2010
Great taste, not too sharp gingery, holds shape extremely well for cutouts.
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8 users found this review helpful

A Tour of Chicago

Reviewed: Mar. 13, 2011
I was raised in Midwest/Chicago area. Now living overseas, these evoke many of my favorite childhood meals. Sadly, some of the ingredients, like the corned beef, are just not found here in the Caribbean, but I can make many of the others. Thanks for this new feature.
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2 users found this review helpful

Apple Butter I

Reviewed: Nov. 20, 2011
I used Heidi's suggestions. 16 medium apples, half Golden Delicious and half Gala. After 1 hour on high, I switched it to low for 14 hours, stirring about every 3. (So long because I went to bed. lol). A few seconds on blend in my blender, and poured it into 5, 14 oz. containers. Perfect, and not too sweet with that many apples and Heidi's measures of sugar and spices.
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7 users found this review helpful

Slow Cooker Spicy Black-Eyed Peas

Reviewed: Jan. 3, 2012
After years of making black-eyed peas for New Years Day, this is the absolute best recipe!! I doubled everything for my large oval slow cooker, using 9 cups of water (including 1.5 cups with the 2 dissolved bouillon cubes.) No bacon, and just my ham bones leftover, with some added chunks of ham. I also used about 1/2 small can of jalapenos, as I had none fresh. It DOES thicken up when it cools, too. So yummy that I've now been appointed the official "bean cook" in the house. Big honor, here.
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2 users found this review helpful

Refried Beans Without the Refry

Reviewed: Feb. 12, 2012
As another reviewer said, "No more canned refried beans!" This recipe is easy, economical, and tasty. I made it as is, except for the following: I used 3 tsp salt, as most suggested, and used 1/3 canned chopped green chiles. One big thing to note: SAVE the broth when you drain the cooked beans! I thought it looked like too much "water" was in the cooked beans, so I drained them all, then mashed them...adding some butter, cheese, and milk. However, they were still too dry. So I used about 3/4 cup of chicken broth and they turned out perfect. WHEW!!
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3 users found this review helpful

Easy Slow Cooker Refried Beans

Reviewed: Feb. 12, 2012
As another reviewer said, "No more canned refried beans!" This recipe is easy, economical, and tasty. I made it as is, except for the following: I used 3 tsp salt, as most suggested, and used 1/3 canned chopped green chiles. One big thing to note: SAVE the broth when you drain the cooked beans! I thought it looked like too much "water" was in the cooked beans, so I drained them all, then mashed them...adding some butter, cheese, and milk. However, they were still too dry. So I used about 3/4 cup of chicken broth and they turned out perfect. WHEW!!
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1 user found this review helpful

 
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