SHCMEOW Recipe Reviews (Pg. 2) - Allrecipes.com (1383646)

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Beef and Noodle Bake

Reviewed: Dec. 2, 2007
There was something distinctly unpleasant about the combination of the spaghetti sauce and the processed cheese food in this recipe. Kids might like it but I can't imagine many adults would. I will not be making this again.
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3 users found this review helpful

Rolled Dumplings

Reviewed: Dec. 2, 2007
Great consistency and texture. One of the best rolled dumpling recipes I've found. I like to add lots of pepper and a couple of pinches of parsley for some color and additional flavor. Fabulous with the "D'best Southern Chicken and Dumplings" recipe from this site.
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Ann's Shrimp Etouffee

Reviewed: Dec. 2, 2007
Great base recipe. Definitely needs more heat to be truly cajun. I add 2 to 3 tsp. of creole seasoning when I make this. I also use chicken or seafood stock instead of the water for more flavor.
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Sage Pork Chops

Reviewed: Dec. 2, 2007
The sage flavor was overwhelming and not pleasant. I'll stick to using sage for my poultry.
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Cut-Out Butter Cookies

Reviewed: Dec. 2, 2007
These were not something to write home about. They were just OK, not particularly flaky or tasty. I thought the butter was too much. I won't make them again.
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2 users found this review helpful

Sarah's Applesauce

Reviewed: Oct. 4, 2007
I don't even like applesauce yet really enjoyed the end product from this recipe. I gave 4 stars because I needed to tweak a couple of things. I doubled the recipe but used 12 apples instead of the 8 called for in the doubling. I used the same amount of water, only 1/4 cup of sugar, 1/2 tsp. cinnamon and 1/4 tsp. nutmeg. I coarsely chopped the apples, added all ingredients to a big pot, slapped on a lid and let everything cook for 25 minutes. I stirred once, let it cook another 10 minutes with the lid off to let it boil down some and then used my immersion blender to get it to the right consistency. I've given jars of this stuff to 3 people and they all swear it is the best applesauce they've ever had. For reference, I used Red Rome and Golden Delicious apples I picked 1 week before.
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4 users found this review helpful

Apple Strudel Muffins

Reviewed: Oct. 4, 2007
I gave this recipe 4 stars because it was good but required tweaking. I read prior reviews and made changes based on them. First off, I doubled the recipe to make a larger batch. I added 2 tsp. of cinnamon and 1 tsp. of nutmeg to the wet ingredients. I shredded half of the apples, chopped the other half and sprinkled a thin layer of the strudel topping in the middle of the muffins. I also couldn't stomach using a whole cup of butter in this recipe so I did 1/2 cup butter and 1/2 cup applesauce that I made using "Sarah's Applesauce" recipe from this site. All in all, the muffins were moist and had a great apple-spice flavor with a little crunch from the strudel topping. I would make this recipe again with the modifications I listed above.
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1 user found this review helpful

Amazingly Easy Irish Soda Bread

Reviewed: Jul. 27, 2007
While I must admit that the consistency was not quite right, the taste and ease of prep for this bread was fabulous! I made it for my Girl Scout troop's Ireland booth and everyone loved it. 5 year olds wouldn't stop eating it - plain! I did not use raisins or currants as I was making it for kids. It was exceptionally wonderful freshly warmed and slathered with butter. I highly recommend!
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3 users found this review helpful

Black Bean and Couscous Salad

Reviewed: Jul. 27, 2007
This was a wonderful salad. I made it for a potluck the first time and it was quite popular even though most of the guests had never had couscous. It is very colorful and tastes quite fresh. I followed the recipe exactly the first time with the exception of halving the amount of oil in the viniagrette. While it was good, my second version was slightly different and I think even better. I agree with others to wash the black beans thoroughly before adding so they don't turn the couscous gray. I added one finely diced jalapeno to the chopped veggies and two dashes of cayenne pepper to the viniagrette mixture. It added just the right amount of heat. This is a lovely vegan dish if made with vegetable stock or, if you must have meat (like my husband), add in two shredded chicken breasts for a well-rounded meal. I used red and orange bell peppers to give lots of color and I would recommend doubling the recipe because there is never enough!
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3 users found this review helpful

New Year's Day Black-Eyed Peas

Reviewed: Dec. 30, 2006
Didn't love this recipe. Way too much water and the addition of the tomatoes tasted weird. I'll stick with my stand-by of the bag recipe.
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2 users found this review helpful

Mock Champagne

Reviewed: Jun. 4, 2006
This was fabulous! The first time, I made it as-is and the guests at the baby shower were guzzling it! I froze raspberries in my ginger ale ring and it looked gorgeous floating in the punch. I made it a second time a few weeks later for a birthday party for my co-worker's elderly parents. The second time, I used sparkling apple-grape juice and it didn't really affect the taste much but did make it bubblier. The elderly guests loved it so much that we had to put the punch into a pitcher and walk around refilling because we couldn't scoop it from the punch bowl fast enough! Great recipe!!
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Herman Reunion Cheese Ball

Reviewed: Jun. 4, 2006
I am sorry to say that I just did not like this. There was something wrong with the combination of worcestershire and tabasco that just did not work. Your first bite was OK but the anything more than that left a nasty aftertaste in your mouth. I made this for a baby shower and the guests were polite and all had one bite but I will not be making it again. As a note, I found it much easier to shape this into a log instead of a ball. Even after spending the night in the fridge, it was still very tacky and hard to shape/roll in pecans.
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3 users found this review helpful

Clone of a Cinnabon

Reviewed: Sep. 26, 2004
I am guilty of never having had a Cinnabon but if they taste as good as these then I am hooked! This is definitely a 5-star for taste and ease of preparation. The only change I made was to take the advice of some of the reviews and mix the brown sugar, cinnamon and butter together and brush it on. I also made my dough in my bread machine, rolled it out, shaped and cut my rolls and then let them rise overnight in the fridge for even more ease of prep. I took them out the next morning, let them sit on the counter for 30 minutes and then baked them according to the directions. They came out perfect and were nice and hot for me to take to work. The icing was incredible and my co-workers want me to open a bakery selling these and Grandma Johnson's scones. Great recipe!! Thanks Marsha!
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15 users found this review helpful

Poppy Seed Muffins

Reviewed: Sep. 26, 2004
I gave four stars because of the ease of putting these together and baking them but I won't be making these muffins again. I made them as is without the glaze and they were WAY too sweet. They were also extremely sticky and never really turned golden brown. This recipe would make a good poppy seed cake but it's just not right for morning muffins. Like I said, 4 stars for ease. Otherwise, I would only rate this a 3 in terms of taste.
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1 user found this review helpful

Kettle Corn

Reviewed: Aug. 29, 2004
I was ecstatic when I found this recipe because I love kettle corn and hate the microwave version of it. It took me two attempts to get this to work but I was determined to have kettle corn. The final flavor was fabulous but I am only giving this 4 stars because of the "hassle" factor. First attempt: I used a stainless steel pan and dumped all the ingredients in. Even though I shook incessantly over medium heat, all I got was a nasty burned mess. Second attempt: I used a non-stick wok, added 1/4 cup oil and three kernals and left it over medium heat until the kernals popped. Then I added the sugar, stirred until it appeared well mixed, added the kernals and shook until all the corn popped. Poured it into a bowl, added some salt and I am eating it now as I type this review. My best advice is to be patient and keep trying because it's worth it!
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Fruit Dip II

Reviewed: Aug. 28, 2004
I have been making this recipe for years and thought I would see if anyone had submitted it yet. It is incredibly easy and no one can figure out what is in it. Favorite guesses include yogurt and sour cream. No one will believe. I highly recommend giving it a try!
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Campfire Potatoes

Reviewed: Aug. 28, 2004
My husband and I like a lot of spice and these were too bland for us. The initial attempt required lots of added salt and pepper for extra flavor and the chicken broth/Worcestershire added almost no flavor. The second time I made them, I coated the slices in a big bowl with salt, pepper, italian seasoning, about 1/4 tsp. of red pepper flakes and some olive oil. Tossed to coat, placed potatoes on foil, didn't bother with onions, put slices of butter on top, sprinkled with plain shredded cheese and grilled. They were incredible and much easier than the original recipe. No matter how you cook them, you absolutely MUST spray your foil with a cooking spray or you will have a burnt, stuck-on mess!
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45 users found this review helpful

Shepherd's Pie

Reviewed: Aug. 21, 2004
The recipe was easy but definitely lacking in taste and I doctored it up big time by adding some cayenne pepper, black pepper and italian seasoning to the meat. It was only OK and looked disgusting the first time and even worse later so I will definitely not be making this again. I gave three stars only for the ease of prep. Otherwise, I would only rate two.
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Zesty Porcupine Meatballs

Reviewed: Aug. 21, 2004
These were so-so. There was something wrong with the flavor that I just couldn't put my finger on and they crumbled during cooking. My husband thought they were "enh" so I probably won't make them again. If I do, I will make some serious modifications to the recipe.
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Sesame Beef

Reviewed: Aug. 21, 2004
This was fabulous! Literally the only change I made was to throw in some dried minced onion instead of the green onion. I let it marinade overnight in a plastic bag and cooked it up the next day with some broccoli. It was wonderful and I liked it even better than the local restaurant's version because I know exactly what is in it. Hubby even enjoyed this and he's super picky! Thanks for a GREAT and easy recipe!
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Displaying results 21-40 (of 81) reviews
 
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