CookinLovin Recipe Reviews (Pg. 1) - Allrecipes.com (13598681)

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Baked Spaghetti

Reviewed: Apr. 15, 2015
I have made this for years except instead of cottage cheese, which makes it more like a lasagna, I use a 16 oz container of sour cream in that layer. Very tasty!
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1 user found this review helpful

Country Goulash

Reviewed: Jan. 23, 2015
For my family, goulash has to have diced tomatoes and celery, with a squirt of yellow mustard and a little sugar to cut the acidity of the tomatoes, in addition to the ingredients listed here. Cut back on the paprika too. 3 TBS is a bit much. 1 - 2 TBS is better. Use 2 (15 oz) cans diced tomatoes and 1 (15 oz) can tomato sauce vs the 2 cans tomato sauce and 1 can tomato paste. The goulash will thicken once you add the macaroni. Add a TBS of yellow mustard to the hamburger while browning and a TBS of white sugar after you add the tomatoes.
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3 users found this review helpful

Easy Tuna Casserole

Reviewed: Jan. 22, 2015
Is good as written. I prefer other additions to mine, however, I will not post what I do. I do want to address some reviewers who find it necessary to chastise other reviewers for changing the recipe and posting their changes in the review, saying submit your own recipe for publication. AllRecipes.com receives thousands of recipe submissions every day and the chances of your recipe(s) getting published is pretty slim. I have one published recipe on this site, but I have submitted many more that were not. Cooks love to tell others how they make something their way. It's to brag a little, sure, but we mainly really like to help other cooks with our experience and ideas. So to those who find this rude or disrespectful to the recipe creator, just don't read those type of reviews and move on. No need to try to shame other reviewers. Personally, I like to see what other cooks do to a recipe and may use their ideas when I make it too. My own recipe published on this site has received an overall 4.5 star rating and plenty of people changed it to their liking. Most cooks don't mind this. I do mind if people don't follow directions then rate the recipe low and complain the recipe isn't good or didn't work out. But omitting/adding ingredients is fine.
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5 users found this review helpful

Foolproof Rib Roast

Reviewed: Dec. 23, 2014
Make prime rib this way every Christmas! Wonderful! And to the poster who said the recipe submitter should give credit where credit is due, saying this is from Paula Deen? Paula published this recipe in May 2007. The recipe was published here in December 2006. Wonder where Paula got it from, hmmm?
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0 users found this review helpful

Marinated Pork Tenderloin

Reviewed: Aug. 26, 2014
WOW...WOW...WOW! This is an excellent marinade for pork, and I bet it works well on beef and chicken as well! The only thing I did different was add 2 tbs Worcestershire because I was a bit short on the soy sauce. I don't know if that did anything to this, but I do know I will use this marinade recipe over and over again. Thanks so much for sharing it WKELLER! Awesome!
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2 users found this review helpful

BLT Pasta Salad

Reviewed: Aug. 17, 2014
This recipe doesn't call for lettuce, but I added about a cup or so of shredded lettuce to this salad. I also used the dry package, Hidden Vally Ranch mixed with mayo, sour cream and milk and some black pepper. Pretty tasty!
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2 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: May 14, 2014
Been making my roasts, both beef & pork, this way for over 30 yrs now. I add about a tbs or so of Worcestershire to the soup mixture. This is just as good in the oven. Just roast for 4 hours at 325 degrees, covered tightly with foil. The gravy is a lot thicker with the oven method. The gravy is pretty thin using the slow cooker, but you can easily fix that with 2 - 3 tbs of cornstarch added to 1/3 cup of water, then mix that into the gravy after you have removed the roast to a platter (cover roast with foil) and let it cook in the slow cooker about 10 minutes, stirring here & there, while your roast is resting. Very flavorful and tender. The gravy is awesome too!
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9 users found this review helpful

Great Garlic Bread

Reviewed: May 1, 2014
I substitute parmesan for mozzarella and don't melt the butter...just soften it, mix the other ingredients in and spread it on sliced Italian or French bread. I've also used sliced onion buns, which are also very good! Much better than any frozen garlic bread.
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0 users found this review helpful

Angela's Awesome Enchiladas

Reviewed: Mar. 26, 2014
These are excellent enchiladas! I substituted ground chicken and browned it with the onions instead of cooking the onions separately in butter, but otherwise followed the rest of the directions. This is a keeper! Thanks Angela!
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1 user found this review helpful

Baked Teriyaki Chicken

Reviewed: Feb. 25, 2014
This is a very good recipe, however, I see this exact same recipe listed on many different recipe sites, several of which are dated older than this one. I thought recipes submitted to Allrecipes are supposed to be original recipes. Am I wrong?
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1 user found this review helpful

French Onion Dip

Reviewed: Feb. 24, 2014
As is, this recipe rates 3 stars from my family. With my additions, it gets 5. I add 1 TBS Worcestershire, I TBS garlic powder, a dash of red pepper and 1/2 tsp celery seed, omitting the milk. I get many raves about this dip made my way and constant requests for the recipe. People love it with pretzels!
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0 users found this review helpful

Cranberry Chicken II

Reviewed: Nov. 15, 2013
This was pretty good. I don't much care for cranberries in a recipe...too tart for my taste...but this was good. I do want to say that I am tired of posters like "Auntie Pat" as her/their reviews are always based on healthy ingredients, as if they are the food police and know better than the rest of us. This is NOT a site based on healthy ingredients so she, and others who feel the same, should just stick to sites that only promote healthy living. If I wanted only recipes that are good for me and my family, I'd seek them out. OK? LOVE this site!!!
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21 users found this review helpful

Delicious Ham and Potato Soup

Reviewed: Nov. 2, 2013
This was awesome! I did change it a bit...don't we all, LOL? I used no sodium chicken broth vs water (omitting the chicken bouillon granules), added some diced carrots, which I lightly sauteed with the potatoes, onions and celery first, replaced 1/2 cup of the milk with Half & Half, a tad more black pepper, a few shakes of garlic & onion powder, pinch of nutmeg and added about a 1/2 cup of Velveeta cheese (I know...some folks think this is a bad cheese but I love it!), which I cubed for easy melting. I served it with a side garden salad and homemade baked crusty french rolls! Family LOVED it and thought it was the bomb!
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Oven Pot Roast

Reviewed: Oct. 27, 2013
Been making my beef & pork roasts this way for years. Only I don't brown them first and I roast them for four hours at 325 degrees for a 3 - 4 lb roast. I also use beef broth vs vermouth or wine, the onion soup mix and roasted garlic cream of mushroom soup for the beef roast and chicken broth, golden onion soup mix and cream of celery for the pork roast. The meat falls apart and is very tender & moist. The gravy is wonderful and you don't have to do a thing to it.
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1 user found this review helpful

Mouse's Macaroni and Cheese

Reviewed: Oct. 24, 2013
This was good, but not great. Too bland for me so I will not be making it again.
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2 users found this review helpful

Grilled Tri-Tip with Oregon Herb Rub

Reviewed: Aug. 14, 2013
I have never bought a tri-tip roast before and found it to be very tough. The marinade was pretty good so I gave it 2 stars, but the cut of beef was too tough for grilling and we couldn't eat it. Maybe better in a very slow oven or crock pot?
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0 users found this review helpful

Oven Kalua Pork

Reviewed: Aug. 8, 2013
This was pretty good. I love the flavor of liquid smoke and pork and the meat was very tender.
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2 users found this review helpful

Blueberry Sour Cream Coffee Cake

Reviewed: Aug. 5, 2013
I made this cake this morning. I made it exactly as written and followed the directions to a "T" with no alterations. It baked for 60 minutes. It did not cave or fall. The blueberries did not sink to the top, they stayed throughout the cake just fine. I waited until the cake cooled completely (about an hour) before inverting it onto a plate and it came out of the bundt pan beautifully with no sticking or breaking apart. And the taste? Simply amazing!!! I think that, too often, some cooks do not follow the recipe as written, adding their own touches and experience, but then wonder why the recipe did not turn out well for them. Or maybe their oven isn't heating properly and it's time to have it calibrated. Or perhaps they live in high altitude areas and provisions need to be made for this. I don't know...but I do know that this cake, made as written, is a wonderful cake that I will make over and over again. Thank you so much for this recipe d newman!
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Mom's Gourmet Grilled Cheese Sandwich

Reviewed: Jul. 16, 2013
Been making grilled cheese sandwiches like this for years. I add a sprinkle of garlic powder to the Parmesan butter before spreading and spray the pan with a light coating of olive oil for a very nice crust.
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1 user found this review helpful

Onion Pan-Fried Pork Chops

Reviewed: May 20, 2013
This was quick and easy and very good too! I followed directions as written. Used Olive Oil as it does not smoke at higher heat. Worked perfectly. Had no problem with onion soup/flour mixture adhering to the chops. Just added some garlic & onion powder and pepper and I did cook the chops for about 20 minutes, flipping every 3 or 4 minutes. These were great! Thanks for the recipe OP!
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Displaying results 1-20 (of 61) reviews
 
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