sparkytoo Recipe Reviews (Pg. 1) - Allrecipes.com (13677745)

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Gravy Baked Pork Chops

Reviewed: Aug. 4, 2012
Okay! I found this recipe this morning -- after I adapted another recipe so that we could have this for dinner last night! This was exactly what I ended up doing (except added only 1/2 cup of milk) and I thought I would go with 30 minutes baking after 40 overdid them slightly in my oven. It is easy and oh so yummy! Great recipe! Thanks -- This is ours from now on, and ... Next time I won't have to wonder if I am doing it right!
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1 user found this review helpful

Amena's Triple Chocolate Chip Cookies

Reviewed: Jul. 13, 2012
Thank you, once again, Chef John! These cookies were incredible. My hubby decided he wanted to make chocolate chip cookies and he chose this one because of the triple chocolate factor. Because he wanted more than 16 cookies, he doubled the recipe and ended up with 72 cookies!! Poor baby was so tired afterward! But we won't have to make cookies for a while. When we make cookies again, this will be the recipe, but we won't double it! Thanks, Maestro! Again, your recipes Rock!
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2 users found this review helpful

Chef John's Sloppy Joes

Reviewed: Jul. 8, 2012
Once again, Chef John, "Thank you" seems so inadequate. Made this for dinner last night and there was happy silence from my husband's corner as he finished his portion and then not-so-silent (but relatively subdued lest he resemble Bambi in the headlights before running away) ecstatic chatter from mine, when he got up for seconds. Normally, when I make sloppy joes, there is the animated discussion about how ketchup should be used only as a condiment on the side to adorn hot dogs, hamburgers, the occasional french fry, but it should never -- and he repeats never -- be used as an ingredient. There was none of that with this meal :) -- not even the suspicious, "Did you put ketchup in this?" or the disappointed, "Honey, you Know I'm not a big sweet-and-sour fan". A note to those reviewers who thought this was too "sloppy", I would say make this again and be more patient next time -- the liquid does evaporate eventually. The flavour is superb that it is well worth the wait. So .. Thanks again! I have myself a new sloppy joe recipe!
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9 users found this review helpful

Homemade Sloppy Joes

Reviewed: Jul. 8, 2012
Once again, Chef John, "Thank you" seems so inadequate. Made this for dinner last night and there was happy silence from my husband's corner as he finished his portion and then not-so-silent (but relatively subdued lest he resemble Bambi in the headlights before running away) ecstatic chatter from mine, when he got up for seconds. Normally, when I make sloppy joes, there is the animated discussion about how ketchup should be used only as a condiment on the side to adorn hot dogs, hamburgers, the occasional french fry, but it should never -- and he repeats never -- be used as an ingredient. There was none of that with this meal :) -- not even the suspicious, "Did you put ketchup in this?" or the disappointed, "Honey, you Know I'm not a big sweet-and-sour fan". A note to those reviewers who thought this was too "sloppy", I would say make this again and be more patient next time -- the liquid does evaporate eventually. The flavour is superb that it is well worth the wait. So .. Thanks again! I have myself a new sloppy joe recipe!
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7 users found this review helpful

Chef John's Banana Bread

Reviewed: Jul. 8, 2012
Thank you, Chef John! Once again, your video and easy-to-follow instructions were entertaining and to-a-tee allowing me to produce the Best banana bread I have ever made. Okay ... It's the Only banana bread I have ever made, but this is the only recipe I will ever need. The end product was moist and delicious -- even my Hubby (who is't a carbo-hound) ate half the loaf by himself and then helped me with the other half! High praise indeed from my man of few words who uttered, "So, Honey ...Do we have any more bananas?" as he viewed the final crumbs on his plate. Thank you for posting!
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1 user found this review helpful

Chef John's Chicken and Mushrooms

Reviewed: Jun. 29, 2012
Thank you, Chef John! Your chicken and mushrooms recipe (exactly as written) (with mashed potatoes and peas as side dishes to add a little colour :) ) was dinner tonight. I have been wanting to make this for a while -- and am glad I did! It was so awesome to use a few simple ingredients that we always have on hand to create the most incredible meal hubby and I have had for a very long while. (I must admit, somewhat ashamedly, that I actually bought chicken broth to use instead of the water, but I decided to trust you -- and am really glad I did!). This is definitely a favourite in our house and will be repeated many times -- as written! Thanks again!
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3 users found this review helpful

Neat Sloppy Joes

Reviewed: Oct. 29, 2011
This was very nummy and this is now a regular in my repertoire. I halved the recipe (because there were only two of us and I had only 1 pound of ground beef). I also had no tomato soup, so used 8 ounces of spaghetti sauce (simply because it was on hand). The rest of the recipe was followed to a "T" (except that I left out the salt). Wonderful, quick, and easy! Thank you!
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2 users found this review helpful

Egg in a Cup

Reviewed: Oct. 16, 2011
Thank you, Majikman! We used to call these "Gramma's Eggs" because my maternal Grandmother used to make these -- especially when I was sick or needed comfort -- except she used one slice of buttered bread per egg torn or cut into pieces. instead of the crackers. Instead of peeling the eggs, we cracked them open (with a knife) and then scooped out the insides with a spoon into the cup. I found that three minutes was not enough (my whites were still a little runny), so I think I will cook them for four or five minutes next time. (Not enough to "ding" the recipe if the stove is slow.) Thanks again!
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11 users found this review helpful

Avocado Stuffed Yams

Reviewed: Mar. 5, 2011
On reading this recipe, I thought "Oh, how icky!" but it sounded so intriguing I had to try it, so I scaled it down to 1 (as I knew hubby wouldn't even try it) and plunged in! (I left out the cumin and cilantro, which my unsophisticated tastebuds can't handle, and omitted the cheese by choice, but followed the rest of the recipe to the letter.) Like most of the other reviewers, I was amazed and hooked. Hubby asked what I was saying "I can't believe this actually works. It's weird, but it works!" about. When I told him, he said, "Eww! Ick!", but my stalwart companion does not always follow my adventuresome tastebuds where none have gone before. This is a real awesome recipe. Thanks, SqueakyLynn! This is now a fave!
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5 users found this review helpful

Fluffy Scrambled Eggs

Reviewed: Jun. 5, 2010
Before this recipe, making scrambled eggs always scared me, so I would just fry them and hope that the yolks wouldn't break so that I had to scramble them. So, I had to try these, and so should everyone else -- and use the evaporated milk. These are amazing! The first time I made them, my Hubby (and toughest food critic) said, "These are fluffy scrambled eggs". And I said, "Yes they are!" :) Lovely, tender, tasty, and no weeping of either the milk or the cook! I now make this recipe at least once a week or whenever an easy meal is needed! I use one ounce of evaporated milk for every two eggs. To expand the eggs, I now separate the eggs, whip the egg whites until they have stifff peaks, separately I mix the yolks and evaporated milk, and then slowly fold the yolk mixture into the whites before adding them to the skillet. You can also add mushrooms, celery, and/or onions as your heart desires. The meal can be as simple or as complicated as you want. Thank you very much, Marjorie!
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3 users found this review helpful

Chocolate Sauce

Reviewed: Apr. 17, 2010
Why pay $3+ for chocolate sauce when you can make this for much, much less? I did not tell Hubby that I made this (with no variation from the recipe) and he said, "Oooo, Honey! This brand is the best!" (Okay, it's better than Hersheys!) :D It's a keeper! I may cut down on the vanilla next time, though! Thanks, Sal!
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6 users found this review helpful

Salisbury Steak

Reviewed: Apr. 9, 2010
I followed this recipe to a "Tee" except that I omitted the salt. The burgers were awesome! --even without the sauce, which as written, was very salty-tasting. Next time, I will use milk/beef stock gravy. So I use this recipe for my burgers all the time, now, and just avoid the sauce. it is with regret that I give this a 2-1/2 (as half the recipe is usable) and round up (for sympathy).
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3 users found this review helpful

Ken's Stuffed Shells

Reviewed: Mar. 20, 2010
This is AWESOME (once again!). I revised a little, omitting the oil, salt, 12 oz of the mozarella, and parmesan. Oh, and didn't have basil or fresh parsley (I used 1 Tbsp parsley flakes instead. I used only 4 oz of the mozarella (with the cottage cheese) and 1 tsp garlic powder instead of cloves. For the AR purists, I customized this version, but as far as Hubby and I are concerned, YOU DID IT AGAIN! You ROCK! Thanks to you and your recipes for making me the Awesome Cook I am today! :D
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5 users found this review helpful

Homemade Butter

Reviewed: Mar. 17, 2010
Ummmm ... I've done this without even trying while whipping cream for cake toppings! I used the butter as substitute for margarine and oil in baking and cooking because I hate throwing out my "failures" if they're edible), but didn't know if you were supposed to do that! It's good to know that I stumbled on a quick-and-easy (not to mention sort of economic) way to make butter. :D
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3 users found this review helpful

Peanut Butter Easter Eggs

Reviewed: Mar. 13, 2010
It was a rough week emotionally, so both Hubby and I needed a chocolate fix. This was the only recipe I thought I could handle given lack of energy and emotional fortitude. HA! This is a winner! I'm allergic to peanuts, so I substituted almond butter for the peanut butter, boosting the value of these suckers to at least double that of their cheaper cousins. But OMG! TERRIFIC! Very rich (as they should be :D)! But I had no trouble with the dough or the sweetness. I ended up kind of molding the chocolate to the almond butter as it was kind of stiff, but it was fun and yummy. Once again, look who's proudly strutting as Queen of the Lab for trying a new recipe -- and succeeding! Thank you, Valerie Lynn, for submitting this lovely recipe!
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5 users found this review helpful
Photo by sparkytoo

Chicken Cordon Bleu with Honey Mustard Sauce

Reviewed: Mar. 8, 2010
Once again, Not enough stars. I made this tonight, substituting cottage cheese for the Swiss Cheese, and gluten-free flour and G-F bread crumbs for the recommended glutened variety (due to my Celiac Disease). My Hubby's usual "Mmmm! Good stuff!" (when I make something extraordinarily yummy) was accompanied by a thoughtful, "I think you should be President of the "Recipes by Ken from CA Fan Club", and I will be V-P!" High praise indeed! But this chicken is incredible -- crispy and tender! And the sauce? Magnifico! I always wanted to be a Cordon Bleu Chef, but knew it was out of the question! Not any mo-o-o-ore! Ken, You have Created a Monster! (We have had three amazing meals in a row!) Thank You again (although it seems so inadequate)!
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4 users found this review helpful
Photo by sparkytoo

Ultimate Beef Stroganoff

Reviewed: Mar. 8, 2010
I made this last night and, for the first time in my life, I cooked beef PERFECTLY ... medium rare -- and so-o-o flavourful! I am going to use the leftovers for sandwiches! Oh and, Ken, your wife is absolutely right! The sauce is incredible! There are not enough stars or words! You have turned a Culinary Wallflower into Queen of the Lab! Thanks again!
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6 users found this review helpful

Broccoli and Cauliflower Casserole

Reviewed: Mar. 6, 2010
Thank you, Bridg! This was wonderful! I used Gluten-free bread crumbs (because of medical condition) instead of the crackers, Almond milk instead of regular milk, and almost 1/2 cup cottage cheese (because I didn't have processed cheese on hand). I steamed the broccoli and cauliflower, and this was amazing! Thank you!
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3 users found this review helpful

Root Beer Pork Chops

Reviewed: Mar. 6, 2010
KEN! You did it again! :D I had to do these on my indoor grill because (although it's mild for this time of year) it's still a little chilly to do anything outside. I added a litle too much hot sauce, which gave me a heart attack (but I'm not cooking if there's not at least one of those per recipe)! I added a little more brown sugar, root beer, and a couple shots of lemon juice, which cut the hot. (Hubby's Irish descent, and I'm Norwegian so our taste buds are VERY boring!) I overcooked the chops, but that was my fault! The flavour and tenderness are amazing! Thanks again, for spicing up our week with "to die for" food! You ROCK!
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3 users found this review helpful

High-Protein Gluten-Free Flour Blend

Reviewed: Feb. 23, 2010
It's high protein and makes gluten-free cooking/baking simpler!
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2 users found this review helpful

Displaying results 1-20 (of 49) reviews
 
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