Brigand13 Recipe Reviews (Pg. 1) - Allrecipes.com (13771109)

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Kraut Bierocks

Reviewed: Nov. 9, 2011
These are incredible. Plenty of room for tweaking depending upon your choice of mustard and whether you use cabbage or kraut. I can definitely see playing with the cheese as well. For my first batch, I went with a dijon mustard and also added a little swiss. My husband devoured them. His observation was that the filling had the consistency of a spring roll, but tasted like a hamburger/slider. Definite keeper for party snack food.
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3 users found this review helpful

Bacon Cheddar Deviled Eggs

Reviewed: Jul. 5, 2011
Wow, just WOW! One of the best deviled eggs I've ever had. The bacon and cheese make these into something really special.
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4 users found this review helpful

Old Bay® Shrimp Fest

Reviewed: Jul. 5, 2011
What a hit! The flavor was incredible and everyone kept saying that we MUST do another shrimp boil sometime. I did tweak a bit by adding some cayenne pepper to the boil water. (I'm from the south and boiled shrimp should have some KICK!). I also put the corn and sausage in at the same time since the sausage was already fully cooked. Otherwise, I just did everything as the recipe instructs and it came out fabulous.
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2 users found this review helpful

Old Bay® Shrimp Fest

Reviewed: Jul. 5, 2011
What a hit! The flavor was incredible and everyone kept saying that we MUST do another shrimp boil sometime. I did tweak a bit by adding some cayenne pepper to the boil water. (I'm from the south and boiled shrimp should have some KICK!). I also put the corn and sausage in at the same time since the sausage was already fully cooked. Otherwise, I just did everything as the recipe instructs and it came out fabulous.
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2 users found this review helpful

Annie's Fruit Salsa and Cinnamon Chips

Reviewed: Jul. 5, 2011
Made this for a party over the 4th of July wkend. It was a HUGE hit. The salsa is so yummy. One note, instead of spraying with butter flavor cooking spray, we brushed the tortillas's with butter and then sprinkled on the cinnamon sugar. As a time saver, brush/spray all the WHOLE tortillas and make a stack, then use a bread knife to cut the entire stack into wedges.
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6 users found this review helpful

Milk Braised Pork Loin

Reviewed: Jun. 20, 2011
This was so good, even as leftovers. My husband's observation - "I think you've figured out what rosemary is for."
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4 users found this review helpful

Calabacitas con Elote (Zucchini with Corn)

Reviewed: Jun. 18, 2011
So easy and so yummy. I used frozen corn instead of fresh cobs. I also sprinkled with feta cheese because I had some left over from another recipe. The flavor is slightly different from cotija, but not enough to notice in the quantity used for garnish and the texture is pretty much identical. This is a really great way to include some very tasty veggies into a meal.
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3 users found this review helpful

Creamy Chipotle Chicken

Reviewed: Jun. 16, 2011
I was afraid the chicken wouldn't be very tasty since it isn't browned first, but I was so wrong. It was REALLY tender and the cream sauce was WONDERFUL. I served it with Spanish rice and the sauce made the rice so tasty that my husband, who normally doesn't like rice, went back for seconds just to have more sauce.
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1 user found this review helpful

Italian Beef in a Bucket

Reviewed: Jun. 13, 2011
This is a Wonderful recipe!!! My husband kept coming back for more! I love the tartness that comes from the peppers; it reminds me of German Sauerbraten, but with a bit more spice.
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2 users found this review helpful

Peachy Bread Pudding with Caramel Sauce

Reviewed: Dec. 24, 2011
This turns out somewhere between bread pudding and peach cobbler. The peaches are a great replacement for the raisins that are in most bread puddings I've had. The caramel sauce is AWESOME! It would make a great ice cream topping just by itself. I did tweak a couple of things. Since water doesn't bring any flavor to the party, I replaced the 1 1/4 cups of hot water with some warm milk (about 3/4 cup) and peack schnapps (about 1/2 cup) - WORKED GREAT!
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Curried Meatloaf

Reviewed: Apr. 6, 2011
This was really good. The apple and raisins added a hint of sweetness without making it truly sweet. The curry combines with the fruit to give it a very Mediterranean/Mid-Eastern flavor. It really reminds me of Georgian food. In fact, I think I may try it next time with walnuts in place of the peanuts and khmeli-suneli (Georgian spice blend) in place of the curry, but it's excellent just as it is.
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8 users found this review helpful

Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Jan. 26, 2011
These are GREAT cookies made exactly as the recipe specifies (and it's a great recipe to play with as well). The little bit of clove is what makes them special. My husband says they smell like Christmas. In the last batch, I added some dried cranberries in addition to the raisins, SOOO GOOD! The cranberries added a bright tartness to the cookie that's just wonderful.
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3 users found this review helpful

Onesy-Twosy Cookies

Reviewed: Jan. 26, 2011
This is a great classic peanut butter cookie. My hubby and the folks at work RAVED about them. The only change I made was to the fats. I used 3/4 cup of butter and 1/4 cup of shortening instead of butter flavor shortening. Cookies came out crisp but chewy and SO full of peanut butter flavor.
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1 user found this review helpful

Peachy Bread Pudding with Caramel Sauce

Reviewed: Jan. 3, 2011
This turns out somewhere between bread pudding and peach cobbler. The peaches are a great replacement for the raisins that are in most bread puddings I've had. The caramel sauce is AWESOME! It would make a great ice cream topping just by itself. I did tweak a couple of things. Since water doesn't bring any flavor to the party, I replaced the 1 1/4 cups of hot water with some warm milk (about 3/4 cup) and peack schnapps (about 1/2 cup) - WORKED GREAT!
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6 users found this review helpful

Grilled Ginger-Peanut Pork Tenderloin

Reviewed: Jan. 3, 2011
I made this for New Year's Day for dinner with a bunch of friends. This is a GREAT recipe!! I used Teriyaki instead of straight Soy sauce, so my sauce was quite thick and really coated the pork well. We left the sauce on the pork when we grilled it. The sauce coating does get a little burnt because of the high sugar content, but for us that wasn't a bad thing- everyone was fighting over the crispy crumbs.
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4 users found this review helpful

Peach Cobbler IV

Reviewed: Apr. 21, 2010
This is just what my mom always made when I was growing up. It's a traditional baking soda cobbler and so yummy! I put in about twice as many peaches as it calls for, but drain off part of the juice so it isn't too sloppy. Serve with whipped cream or vanilla ice cream for an indulgent comfort dessert.
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4 users found this review helpful

Egg Salad I

Reviewed: Jul. 13, 2009
Really good egg salad! Not mayonaise-y and with a lot of wonderful flavor. I used Hungarian paprika (half hot, half sweet) for some extra kick!
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2 users found this review helpful

Tourtiere (Meat Pie)

Reviewed: Nov. 9, 2011
This is an excellent recipe. The spices are just wonderful and would be perfect for a Christmas pie (in fact, I plan to make it for my inlaws this Christmas). This time, though, I made it using an empanada maker as little mini-pies to have as appetizers. If you do this, I'd recommend adding the potato at the same time as the other veg along with a little more water and simmering for about 20 minutes ( you want the potato to be firm tender). This is because the bake time on the little pies is only about 20 minutes instead of the full 45, so the potato won't get done in the oven. This quantity of filling will make about 3 - 4 dozen 3.5 inch diameter empanadas. If you reroll the scraps, you can get about a dozen from one 9 in. crust, so you'll need four crusts for the entire batch.
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4 users found this review helpful

Fruit Salsa and Cinnamon Chips

Reviewed: Jul. 3, 2012
GREAT RECIPE! It's wonderful with fresh berries, but it's also very good with frozen. Make extra chips though because they are really yummy and the number called for will go very fast.
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Peppy's Pita Bread

Reviewed: Nov. 12, 2011
I've been making these all day to use next week at a party I'm attending. My plan is to cut them into 8ths and serve with various dips and such. They are actually almost TOO good as my husband is having a hard time keeping himself from eating them. Instead of baking, I've been frying my pitas in a large cast iron skillet with a little olive oil. So yummy!! And if yours don't puff quite right, don't worry about it, they will still taste great. Just use them as you might a tortilla (i.e. flat or rolled around fillings) instead of as a pocket.
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Displaying results 1-20 (of 23) reviews
 
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