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Macaroni And Cheese I

Reviewed: Dec. 24, 2009
Made this exactly as specified in the recipe. Results were very dry and taste was bland. Very little cheeese taste. Plus, sprinkling the cheese on the top before baking is not a good idea if you are going to bake for a full 45 min as specified. The cheese burned and hardened. My mother used to make a wonderful mac and cheese with tomatoes, so I know that the basic idea can work, but this particullar recipe needs modification.
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4 users found this review helpful

Cod with Italian Crumb Topping

Reviewed: Feb. 25, 2009
This recipe may have potential. I used the suggestion of posters to coat with 2 tablespoons mayo and 1 teaspoon lemon juice instead of egg. I added 1 teaspoon refined white sugar to the coating. Always do that when using lemon juice to keep the sourness down. That turned out to be the main flavor that I got out of eating this, and was the best part. The topping browned nicely and was starting to burn, but the fish was still raw. By the time the fish was cooked, the topping was burnt and added crunch to the meal, but very little flavor. Suggest baking the fillets for 5 minutes before sprinkling the topping over them. Another "cure" for this might be to coat the fish, bake it at 350 degrees until done as tested with a fork, and then add the coating and broil until the topping starts to brown, which is does very quickly.
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3 users found this review helpful

Stuffed Peppers for Two

Reviewed: Feb. 25, 2009
BW says best stuffed peppers she has ever had. Made exactly as the recipe specifies, except that I cut the peppers in half lengthwise instead of cutting off the tops. Cutting in half keeps the peppers from falling over while baking, and also wastes less of the pepper than cutting off the whole top. Since this also exposes more of the meat to oven heat, they also cook faster. And it took an extra tablespoon of grated cheese to cover the peppers. I also microwaved each pepper for 3 min instead of blanching. I had to sprinkle mine with salt to bring out all the flavor. BW says perfect without added salt. Recommend that you make these with just the salt as specified in the recipe. Diners can then salt to their own tastes. A keeper.
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100 users found this review helpful

Raisin Sauce

Reviewed: Jan. 25, 2009
Made this recipe by the book. Pre-tasted before putting it on the ham. It was too bland. I added another teaspoon lemon juice, two teaspoons sugar, and another 2/3 cup raisins. The sauce became rather yummy at that point. My wife loved it. But be aware that it masks the taste of the ham with a beefy flavor, rather than complementing the ham the way that pineapple or brown sugar do. Great recipe for people who don't normally like the taste of ham.
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8 users found this review helpful

Kielbasa Stew

Reviewed: Jan. 8, 2009
Tastes great. Nicely complex - salty and sweet and smoky. I made the recipe as indicated, except that I stirred in 1/4 tsp ground dried sage and simmered another 5 min. Next time, I will use only 1 tsp salt, instead of the one and a half specified by the recipe. This recipe lends itself to lots of modifications. I might add some sliced carrots next time, or maybe a bay leaf. But it is still a super recipe just the way that it appears here.
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0 users found this review helpful

Lime-Glazed Pork Chops

Reviewed: Jan. 3, 2009
As good as, perhaps better than, anything that I ate in expensive Carribean restaurants while on vacation. Will make again often. Did not have any cilatro, but did have limes and jalapenos that needed using up, so I made this anyway. Other than that, made only two small changes. Lightly sprinkled salt on one side of the chops before grilling. Added an extra 2 tsp orange marmalade to have enough glaze to cover 3 large pork chops. Thanks Jacqui.
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11 users found this review helpful

Cola-Basted Ham

Reviewed: Dec. 25, 2008
Wonderfully moist, tender and tasty. I did not make the paste, just basted the ham in cola. I marinated the ham in 12 oz cola in a plastic oven cooking bag for 2 hours. Threw out the marinade and put fresh cola in a baking pan. Cooked ham at 300d. Ham started to overbrown after 1 hour. Covered ham with aluminum foil and started basting more frequently. If I had a pair of turkey lifters, I would have turned the ham over. Cooked for another 2 hours, lifting the foil and basting every 15 minutes, and it came out very tender. Second only to a $54 honey baked ham that I once bought at a specialty ham store.
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2 users found this review helpful

Ham with Cherry Sauce

Reviewed: Dec. 25, 2008
Wonderful sauce. I did not make the ham, just the cherry sauce. Took the advice of the previous reviewer, who remarked that the sauce was very thick. Used only 1 tbsp cornstarch instead of the 3 tbsp specified in the recipe. Otherwise used the recipe without changes.
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15 users found this review helpful

Marie's Easy Slow Cooker Pot Roast

Reviewed: Nov. 26, 2008
Wonderful recipe. Came out great first time I made it. Before browning the roast, I sprinkled it with a small amount of garlic powder, plus the ingredients as indicated. I also substituted one 14.5 ounce can of beef broth for the water. I followed the good advice of another reviewer and reserved the potatoes and carrots, adding them about half way through.
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4 users found this review helpful

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