squeeziebrb Recipe Reviews (Pg. 1) - Allrecipes.com (13789055)

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World's Best Lasagna

Reviewed: Mar. 20, 2015
I was skeptical when I decided to make this,I favor my own lasagna recipe over anything Ive ever had at a restaurant and certainly made from frozen. But I wanted to give it a shot since there were SO MANY rave reviews. I followed the many recommendations of increasing the amount of ricotta. I doubled in and I should have only done a total of 24 ounces instead of 32. Here are the changes that I made: 1 full pound of lean ground beef in addition to the 1 pound of Italian sausage. Dried minced onion to replace fresh. Omitted the fennel, Italian sausage has plenty. Doubled the amount of tomato sauce since I had a bit more meat to work with. I DID NOT reduce the 1 tbsp of salt, you need this for flavor. It will not alter the taste, unless you add too much and or garlic salt, onion salt, broth or anything else that has added salt. Also, if you boil your pasta, do not salt the water. I added 3 tbsp white granulated sugar instead of 1, since I added more tomato sauce I had to add more sugar to balance the acid. Used dried parsley flakes in the ricotta instead of fresh, also added a dash of nutmeg (sounds odd but its great!), you can also omit salt here as well. I used oven ready lasagna shells. Next time I will use regular lasagna and I will not boil NOR soak in water. If the assembled lasagna has enough sauce which I LOVE, the pasta will cook to al dente in the extra sauce. It comes out perfect! Used all shredded mozzarella.
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4 users found this review helpful

Mary's Chicken Paprika

Reviewed: Mar. 9, 2015
I made changes, so to be fair I gave 5 stars. But the recipe gave me a fantastic base to create my own version of Chicken Paprika. Here are the changes I made: 5 skinless, boneless chicken breasts in place of 4 bone in (a little over 1 pound) 1 tbsp butter 1 1/2 tbsp olive oil 6 red potatoes, unpeeled and cut into 1 1/2 inch cubes 1 1/2 cups raw baby carrots 1 3/4 tbsp HUNGARIAN PAPRIKA 1/4 tsp garlic powder 1/4 tsp onion powder 1 tbsp minced fresh garlic 1/3 c flour seasoned with salt and pepper 1 1/2 C chicken broth I first lightly coated the whole chicken breasts in the seasoned flour and shook off the excess. Heated the oil and butter in a large saute pan and browned the chicken on both sides-removed from pan.Sauteed the fresh garlic for a few seconds then added the potatoes,carrots,paprika,garlic and onion powder, stirred in broth. Returned chicken to pan and let them snuggle into the vegetables and broth. Covered and simmered on medium low for 35 minutes until the chicken and vegetables were cooked through. Next time Ill leave the potatoes a bit bigger, since they were over slightly overcooked. DELICIOUS and will be making again and again!
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Mom's Paprika Chicken with Potatoes

Reviewed: Mar. 9, 2015
I made changes, so to be fair I gave 5 stars. But the recipe gave me a fantastic base to create my own version of Chicken Paprika. DELICIOUS and will be making again and again!
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2 users found this review helpful

Chef John's Chicken and Dumplings

Reviewed: Feb. 17, 2015
Followed the recipe exactly. I did have to heavily season to taste with chicken base and poultry seasoning. I did not like the flavor before I added these. My husband liked this but said he would have liked a thicker liquid like a more traditional chicken and dumplings. Ill make this again but will make the following changes: skinless bone in chicken breast (to reduce the greasiness), add more slurry to make a thicker sauce, add chicken base, poultry seasoning and lots of cracked black pepper. Ill also make the dumplings separately since I wasnt a fan of how soggy the bottoms were from simmering in the liquid. Lastly add more seasoning, salt in particular to the dumpling mixture. As is this is great base recipe.
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Real Hummus

Reviewed: Jan. 24, 2015
Very good base recipe. Only giving 4 stars since I didnt think there was enough garlic and the amount of tahini needs to be upped. I made 2 seperate batches, the first was as written and the second was with about 6 cloves of roasted garlic and about 1/4 cup tahini. I also added about 1/4 tsp ground cumin and more like 5 tbsp lemon juice. Let it chill in fridge over night and its amazing!
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Paul's Pumpkin Bars

Reviewed: Oct. 26, 2014
These are delicious! I didnt bake mine in a jelly roll pan, just in a 9x13 inch pan and they came out awesome. This doesnt scream "bar" to me, more like a dense delicious cake! I love pumpkin spices, so insteade of just the cinnamon I added a 1 1/2 tbsp of pumpkin spice and a pinch of ground clove. Sounds like a lot I know, but it was soo worth it! The cream cheese frosting was great as well. This recipe is a keeper.
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Baked Ham and Cheese Party Sandwiches

Reviewed: Oct. 2, 2014
I've been making these for years! I found this recipe online about 7 years ago, so this particular one isn't an original, but still delicious! Perfect for get togethers and super bowl parties. Sometimes I omit the poppy seeds.
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3 users found this review helpful

Rempel Family Meatloaf

Reviewed: Sep. 5, 2014
HALLELUJAH!!!! A meatloaf recipe that I can and will make over and over again! I made changes, but only because my picky husband wont eat anything with onion (onion soup mix). So instead I just used garlic powder and onion powder. I kept everything else the same and followed others advice of placing bread slices underneath as it baked. My husband must have complimented this meatloaf 6 times before he finally stopped eating it! I teased him and told him I was going to throw away the leftovers because there was no room in the fridge. "OH NO YOUR NOT" haha calm down dear, it was a joke. Thanks for the great recipe, Ill be keeping this and making it again and again. **Side note, a lot of the negative reviews sate that it is too salty. I did not have this issue since I did not use the onion soup mix, my suggestion would be to omit it all together and add some garlic and onion powder in its place. When I did this, it was not salty at all. Great flavor from the ketchup/A1 and crackers. I also added a little less cheese I think since I only had a partial bag left. Try this with out the soup mix!
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Gluten-Free Lemon Cupcakes

Reviewed: Jun. 14, 2014
AR: please use the original recipe that was submitted!! This published recipe has the lemon juice and zest reduced. With the reduction of lemon juice, these can not be called lemon cupcakes, there will be very very little if any lemon flavoring. I spent weeks tweaking this recipe and made many less-than-mediocre cupcakes until I came up with the one I originally submitted. I've tried this cupcake with store bought gluten free blend and they were awful! The GF blend recipe you want to use is also in my recipe box. I can almost guarantee that this particular published recipe will not turn out good with many of the store bought GF flour mixes.
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7 users found this review helpful

Big Al's K.C. Bar-B-Q Sauce

Reviewed: Apr. 15, 2014
Made this tonight, delicious! I did make a few very minor adjustments to accommodate our taste. I slightly decreased the cayenne powder, black pepper and the salt. I didn't have enough red wine vinegar so I used about 3/4 cup red wine vinegar and topped it off with white vinegar. I didn't add the amount suggested in the recipe though, I like more sweet than tangy as far as sauce goes. I also added a few teaspoons of Worcestershire sauce, about 1 1/2 tablespoons of regular yellow mustard, 1/4 cup more brown sugar and 1/4 cup of honey. I thought the flavor was mediocre before my adjustments,and was too tart for our taste. There wasn't any ingredient that I left out, I just added. After my changes this recipe was OUTSTANDING!!! Will save this one and make a lot this summer!
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1 user found this review helpful

Big Al's K.C. Bar-B-Q Sauce

Reviewed: Apr. 15, 2014
Made this tonight, delicious! I did make a few very minor adjustments to accommodate our taste. I slightly decreased the cayenne powder, black pepper and the salt. I didn't have enough red wine vinegar so I used about 3/4 cup red wine vinegar and topped it off with white vinegar. I didn't add the amount suggested in the recipe though, I like more sweet than tangy as far as sauce goes. I also added a few teaspoons of Worcestershire sauce, about 1 1/2 tablespoons of regular yellow mustard, 1/4 cup more brown sugar and 1/4 cup of honey. I thought the flavor was mediocre before my adjustments,and was too tart for our taste. There wasn't any ingredient that I left out, I just added. After my changes this recipe was OUTSTANDING!!! Will save this one and make a lot this summer!
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2 users found this review helpful

Very Chocolate Ice Cream

Reviewed: Apr. 3, 2014
Good recipe. Simple and easy to make. I substituted 1% milk for the whole milk and half and half for the heavy whipping cream. I did this mostly because I don't like the greasy mouth feel that heavy cream leaves when heavy cream is used. I also used 4 egg yolks instead of 3 and 2.5 ounces of Nestles Tollhouse semi sweet chocolate chips. Ill be making this recipe again, but next time Ill strain the mixture before melting the chocolate chips in to rid of any tiny clumps. Great recipe, yummy.
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Very Chocolate Ice Cream

Reviewed: Apr. 3, 2014
Good recipe. Simple and easy to make. I substituted 1% milk for the whole milk and half and half for the heavy whipping cream. I did this mostly because I don't like the greasy mouth feel that heavy cream leaves when heavy cream is used. I also used 4 egg yolks instead of 3 and 2.5 ounces of Nestles Tollhouse semi sweet chocolate chips. Ill be making this recipe again, but next time Ill strain the mixture before melting the chocolate chips in to rid of any tiny clumps. Great recipe, yummy.
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1 user found this review helpful

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