SHCMEOW Recipe Reviews (Pg. 1) - Allrecipes.com (1383646)

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New Year Black Eyed Peas

Reviewed: Jan. 2, 2013
There is no need to soak the peas overnight as they aren't thick skinned like most dried beans. If you do so, they just get mushy while cooking. Instead, just sort them, and give them a good rinse in water before cooking. The pepperoncini added no flavor.
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2 users found this review helpful

Braided Easter Egg Bread

Reviewed: Apr. 8, 2012
This bread had a wonderful flavor, not too sweet, and nicely yeasty. It also had a lovely presentation, and was a big hit at our Easter dinner. I am only rating this four stars because I had to make several changes. Like others, I needed to add a full additional 1/2 cup of flour to get my dough to a workable state. Also, I was only able to bake mine for 20 minutes before the top was so dark I had to take it out. Fortunately, the bread was done, but the eggs were not cooked when I cracked one open. I will definitely make this again, both with and without the eggs, but I will turn the oven temp down to 325 degrees, and bake for closer to 35 minutes. I also mixed mine on the dough cycle in my bread machine, removed it after the first punch down, then put it in a greased and covered bowl in the fridge overnight. The next morning, I took it out, divided it, let it rest for 10 minutes, then formed the braid. I also tried oiling my eggs, but that did not prevent color transfer. It was minimal though, and didn't affect the flavor so I wasn't that concerned. No one else was either because the bread disappeared!
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2 users found this review helpful

Crazy Mixed Up Cake

Reviewed: Jan. 16, 2011
This cake is fabulous and so completely easy! I didn't want to run the risk of making a mess mixing it in the pan so I added everything but the chocolate chips to a bowl and mixed thoroughly. Then, I dumped it in the pan and sprinkled the chocolate chips on top. It cooked for 35 minutes in a stoneware pan and came out with the perfect consistency and tasted fantastic. I made it for a scrapbooking crop and it was a HUGE hit. You can't get any easier than this and get this kind of flavor. Try it!
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6 users found this review helpful

Best Tuna Casserole

Reviewed: Jan. 13, 2011
This was a better than average tuna casserole, but is definitely not the best, mainly because it is so incredibly bland. I halved the recipe since hubby doesn't eat tuna. I knew going in that I would need more spice so I added 1 tsp. of garlic powder, 1 tsp. of coarsely ground black pepper and a 1/4 tsp cayenne pepper. Even with those additions and all of the salt in the soup, cheese and potato chips, I still had to add extra salt and pepper upon serving. I also didn't think there were enough peas. Next time I make this, I intend to double the peas, add 1.5 tsp. of garlic salt, more pepper, the cayenne pepper and some red pepper flakes. I also think it would work well to makes this with shredded chicken for the fish haters. Good base recipe - it just needs more seasoning to be really good.
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7 users found this review helpful

Fool-proof Scones

Reviewed: Apr. 18, 2010
Oh my goodness! These were absolutely incredible! Moist, yet dense enough to hold their shape and crumble into bite size pieces. I added white chocolate chips, 2 tsp. of fresh squeezed OJ and the zest from a large orange. They came out with a slightly orange-y taste with a hint of yummy chocolate flavor from the white chocolate chips. I served them with the Easy Devonshire Cream recipe from this site. My co-workers said these were the best they have ever had and I agree! I WILL make again and 100% recommend trying it! UPDATE: I made these again and they were just as big a hit as the first time. This time, I divided the dough in half, added blueberries and some grated lemon rind to one half and chocolate chips to the other. I topped the lemon-blueberry ones with a lemon juice, confectioners' sugar glaze and the chocolate chip with raw sugar. Both were very popular but the chocolate chip ones virtually disappeared! You have to try this recipe because you can add anything and it will taste GREAT!! UPDATE 2: I'm still making these and they are still amazing! My favorite variation is 1/2 cup dried cranberries and 1/2 cup white chocolate chips. Mmm, mmm, good!!
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3 users found this review helpful

Bread Pudding with Whiskey Sauce III

Reviewed: Jan. 7, 2010
I didn't make the bread pudding portion of this recipe as I already had a bread pudding. I only made the sauce as I was specifically looking for a whiskey sauce to use up what I had on hand. I halved the recipe for the sauce but didn't take the recommendations to reduce the whiskey by half again. I absolutely should have. This sauce smelled like the worst drunk and tasted about as bad. There was WAY TOO MUCH whiskey for the rest of the ingredients. If making a full batch of the sauce, definitely reduce the whiskey by half. The texture was OK.
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2 users found this review helpful

Wine Jelly

Reviewed: Sep. 13, 2009
I made this recipe exactly as written and it turned out beautifully. I used some fairly inexpensive Zinfandel wine and the flavor was just lovely. I gave these as gifts with labels that told users to serve it over pork or cream cheese. Many of the recipients told me how much they enjoyed the jelly and I agree that it was tasty served over a pork tenderloin. Great, easy, inexpensive gift!
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2 users found this review helpful

Mini Ham And Cheese Rolls

Reviewed: Sep. 13, 2009
These little sammies are fantastic! I think they are by far the best when made with the King's Hawaiian slightly sweet rolls. I do as others have mentioned and just slice the tops off the whole pack of rolls, build my sammies, put the top back on, wrap in foil and bake. After they come out of the oven, I pull them apart. I've always had this recipe with the poppy seed mixture INSIDE the sammies and I think it's much tastier than putting it on top. I do brush the tops of the rolls with melted butter after they come out of the oven as I thinks that adds just that extra bit of flavor. I gave this recipe 4 stars since they want you to put the mixture on top and you miss all the flavor that way. No matter how you decide to make them, try these out because you will LOVE them and everyone will rave!
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2 users found this review helpful

Southern Living Magazine's Chicken-Fried Steak

Reviewed: Sep. 13, 2009
I love this recipe! I didn't crush the crackers fine enough the first time and it made the coating too thick in places. On all subsequent uses, I've crushed the crackers to a fine dust using the pulse setting on my food processor and it makes a beautiful, tasty layer of crust. Prior to cooking, I liberally sprinkle both sides of the steak with salt, pepper and garlic POWDER, then let it sit for 15-20 min. It really gives the meat amazing flavor before dredging. You definitely don't need this much oil; 1 1/2 cups should be enough. You need enough to reach halfway up the side of the steaks, but not cover. The cooking instructions are a bit long for both sides; 1st side should cook no more than 6-7 minutes or until all but the very top looks dry (there should be "puddles" of meat juice in the center areas, but edges should appear golden brown and fried), and the 2nd side 3-4. Any more than that makes the steaks tough. We don't eat gravy so I can't attest to that part of the recipe so my rating is strictly for the steak itself. I can say that I grew up in Texas, and this equals some of the best CFS I ever had there, and far exceeds anything you can get at a chain like Appleby's or Chili's. It's even better than my mom's and hers was amazing!
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Blueberry Sour Cream Coffee Cake

Reviewed: Sep. 13, 2009
This cake was pretty decent and went over like gangbusters at my Book Club meeting. I reduced the sugar to 1 1/2 cups and added 1 tbsp. of orange extract resulting in a lovely, nice citrusy flavor to offset the blueberries. It was dense, moist and very sweet. I considered it to be more cake than coffee cake but that's not a bad thing by any means. Try it as you'll really like it!
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2 users found this review helpful

Grandma Johnson's Scones

Reviewed: Jan. 27, 2009
I've made these dozens of times and they remain the best scones ever!
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1 user found this review helpful

Pumpkin Apple Streusel Muffins

Reviewed: Dec. 2, 2007
If you like pumpkin and apples, this is the recipe for you. I made a couple of changes - I only used 1 cup of white sugar and 1/2 cup of brown sugar. I used the whole can of pumpkin puree and about 3 cups of apple, partially shredded and partially chopped. I also used brown sugar in the streusel. Instead of muffins, I made this into a bundt cake with the streusel in the middle and baked for about an hour at 350 degrees. I then drizzled a glaze of 1/2 cup powdered sugar, 1/2 tsp. vanilla and 2 tbsp. milk over the baked cake. This was a very autumnal recipe and it was quite popular at my afternoon tea.
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2 users found this review helpful

Spinach Quiche

Reviewed: Dec. 2, 2007
I only gave this 3 stars because I had to bake it for over an hour for it to be done which played havoc with my afternoon tea schedule. The flavor was good. I made several variations to the recipe based on previous reviews - used 1 tbsp. butter and 1 tbsp. olive oil to saute garlic and onion; used only 6 oz. of shredded cheddar cheese; no additional salt because the feta was so salty; only used 1/2 cup of milk and only used 1 egg plus 4 egg whites because I don't like the flavor of egg yolk. Definitely put this in a deep dish pie plate and allow plenty of time to bake. It is a good recipe with tweaking. It tastes just like spanokopita (Greek spinach pie).
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Microwave Lemon Curd

Reviewed: Dec. 2, 2007
This recipe was fabulous! I will admit that I was skeptical to say the least but it came together so quickly and easily. Be patient as you stir and don't be discouraged if it seems too watery because it thickens up quite nicely as it cools. It was a huge hit at my afternoon tea. I'm planning to put small jars of this in my Christmas basket so I will obviously be making this again!
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3 users found this review helpful

Salsa Chicken

Reviewed: Dec. 2, 2007
Great and easy recipe. This is great to throw together when you need a quick chicken recipe. Lots of flavor and easy to prepare. What could be better?
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3 users found this review helpful

Italian Roast Beef I

Reviewed: Dec. 2, 2007
My husband grew up in Chicago and I made this recipe for him so he could have his beloved Italian Beef sandwiches. Unfortunately, this recipe was a big dud. While it was very tender, it has almost no flavor. I'll keep looking for a good italian roast beef recipe because this is not it.
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3 users found this review helpful

Grilled Asparagus

Reviewed: Dec. 2, 2007
Super tasty and easy recipe. The asparagus had great flavor. We will definitely make this again!
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2 users found this review helpful

Grilled Garlic Potatoes

Reviewed: Dec. 2, 2007
I made these for a barbecue. The flavor was good and the clean-up was easy. I sprinkled about a teaspoon of cajun seasoning over these before baking and it added quite a zip. I gave 4 stars because most of the cheese stuck to the foil even though I had liberally sprayed it with Pam.
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1 user found this review helpful

Slow-Cooker Pepper Steak

Reviewed: Dec. 2, 2007
We really enjoyed this recipe. The steak was quite tender after cooking all day. I added extra pepper and served over sticky rice. I will definitely make this again.
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1 user found this review helpful

American Shepherd's Pie

Reviewed: Dec. 2, 2007
This recipe had no flavor. I even made it a second time and doctored it up with salt, pepper, and assorted herbs and it was still tasteless. We also didn't care for the texture. We do like highly seasoned food so this is obviously not the recipe for us. Those that like their recipes bland will probably enjoy this.
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