barrie Recipe Reviews (Pg. 1) - (13688944)

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Slow Cooker Borscht

Reviewed: Dec. 6, 2009
This is a great recipe and I made just a few changes to accomodate my family's tastes: I added about 1/2 lb. more beef, omitted the potatoes and carrots--they don't freeze well and I made enough to freeze some--used canned julienned beets (30 oz including liquid), added three tablespoons worcestershire, two tablespoons hot sauce and 12 oz tomato juice instead of tomato paste. I also used a whole large caggage, shredded, and added it at the very beginning. Finally, I added 1/2 C golden raisins. This is the perfect one pot meal for a cold winter day!
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3 users found this review helpful


Reviewed: Nov. 3, 2010
This soup had the beginnings of something great...but I made it even better by using an adaptation from an old French neighbor. I used one large can of Roma tomatoes instead of the fresh ones and in place of the broth I used...wait for it...3/4 bottle of a dry but light white wine...chardonnay or sauterne will do nicely! I also added sea scallops a few minutes prior to serving...with just enough time to cook them without making them tough. My boyfriend can't eat mussels so I steamed the mussels in the remaining wine and added them after the fact. I also added a small lobster tail for each guest, to the delight of everyone! Serve this with a first course of squid ink pasta with lemon butter and salmon caviar, a green salad with homemade vinaigrette and French bread and let the compliments begin!
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28 users found this review helpful

Incredible Chicken

Reviewed: Jan. 6, 2011
I have been using this recipe for years and everyone loves it. I double the brown sugar and and add a tablespoon or more of garlic salt and /or garlic powder.
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14 users found this review helpful

Easy White Chili

Reviewed: Dec. 10, 2011
I make this chili every time there is a "chili party" and it is always the first to go! I use pretty much the exact same recipe but I also add 2 cans of garbanzo beans and two cans of Green Giant shoepeg white corn--not many canned vegetable suppiers have white corn anymore, so look for Green Giant! Also, rather than stove-top I cook the chili in a large casserole dish or roasting pan in the oven at 350 degrees for two hours. Cover with shredded Monterrey Jack cheese about ten minutes before the chili is ready to be served. Toppings include jalapeno slices and sour cream. Serve with corn bread or corn tortilla chips and a green salad.
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1 user found this review helpful

Sunshine Toast

Reviewed: Sep. 15, 2012
I've been eating these for over 50 years...but we called them eggs in a basket. The only changes I've made over the years are to use a good natural multi grain bread (from the bakery, preferabley instead of the packaged variety) and to add lots of freshly ground black pepper and sea salt. My daughter likes to substitute a bit of garlic salt for the sea salt. In the summer I always serve eggsin a basket with freshly picked tomatoes from my garden. It's the perfect breakfast!
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1 user found this review helpful

Grandma's Chopped Liver

Reviewed: Sep. 15, 2012
This is close to my grandmother's recipe, but to give it fives stars I have to make a few small changes. Use just one (1) large sweet onion, two (2)stalks celery without the tops, three (3) hard cooked eggs and schmaltz (rendered chicken fat) in place of the oil. When I have time I used the grinder, but in a pinch you can use the food processor. Cut the onion and celery into large pieces. Coarsely process the celery and onion. Add the eggs and then add the liver and process a few seconds, until all the ingredients are combined. Add the Schmaltz (to taste) by hand. Season with kosher salt --you'll use a few spoonfuls--and black pepper. Serve on sliced rye bread or matzoh crackers.
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6 users found this review helpful

Slow Cooker Reuben Dip

Reviewed: Feb. 1, 2015
This recipe is good, but can be great!!! I have never commented on a recipe before and the changes that I made to it, but this can be made a lot lot better very easily. First, use half of the cream cheese called for in the recipe. Then, double the meat and the thousand Island dressing. I also used one and a half times the amount of sauerkraut called for, as well as the Swiss cheese. Then I added 1/2 teaspoon of caraway seeds and 1 teaspoon of onion powder. Now, the key to this recipe: Sometimes when you're mixing a lot of things together you can skimp on the quality of the ingredients because they meld into one flavor. Not so here! It is imperative that you use good corned beef - I recommend using kosher corned beef - and a high-quality Swiss. I used an imported Emmenthal Swiss. You also have to have a good thousand Island dressing. Ken's is a good pre-made dressing or you can make your own, with plenty of relish. I grilled rye bread and cut it into wedges for dipping (scooping). This recipe is "passable" and a little bland as printed, but it tastes like a real Reuben sandwich if you make the few changes I recommend.
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5 users found this review helpful

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