RoRo Recipe Reviews (Pg. 1) - Allrecipes.com (13869927)

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Pressure Cooker Beef Stew

Reviewed: Sep. 28, 2014
I came here to find if there was a better stew recipe then mine, and I find this, I have making mine almost exactly this way for over 30 years. At that time I just tossed everything together. This the best recipe, IMHO... I guess I will stop looking I hit Nirvana..
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Cream Cheesy Cubed Zucchini with Lemon and Oregano

Reviewed: Jul. 6, 2012
Chef John, this is wonderful, I will be making this many times this especially this summer since it looks like I will have a bumper crop of Zukes in my garden.
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3 users found this review helpful

Creamy Rice Pudding

Reviewed: Mar. 2, 2012
I really like this, I don't have the time to bake it in the oven so this is perfect. I made a few minor adjustments since I am not used to that much sugar I cut it, I left out the raisins only because I did not have any, I like to sprinkle the top with cinnamon. The method is perfect and it came out smooth and creamy.
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Bread and Butter Pickles II

Reviewed: Jul. 16, 2011
This is what I used to make but lost the recipes. I followed Vanessa's suggestions from July, 2010. I used 3 cups sugar, I used ice, and I did not have celery seed,. I used exactly 5 lbs. kriby cukes. I put them in a boiling weater bath since I am the only one eatiing except for an gift or two. I tried them warm also and they are perfect. Just the taste I was looking. I have some juice left over I think I will re soak the ones I made last week. These are really wonderful. Thank you Dave
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9 users found this review helpful

Auntie Doris's Peach Jam

Reviewed: Jun. 16, 2011
I make this all the time, I also add one lemon. I put all the fruit through a meat grinder and it comes out wonderful. One of my favorite jams.
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10 users found this review helpful

Ethiopian Cabbage Dish

Reviewed: Jun. 16, 2011
I just made this dish and I was not sure if I liked it or not until I realized I finished the whole bowl! My problem was I was eating it too hot and my tastebuds were overwhelmed, let it sit for a few mintues so it isn't so hot and it will taste better. By the time I got to the bottom it tawted so very good. I added more Tumeric and went light on the cumin since I am not crazy about that. For me it needed just a tad more salt at the table. I will take a suggestion of one reviewer here and add some white beans to make it a veggie dish. I relly like this it has a nice little kick that stays with you a little. Thank you for posting this I will make it again.
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1 user found this review helpful

Mom's Best Waffles

Reviewed: Feb. 23, 2011
Just like my mom used to make. Light as a feather inside and a little crisp on the outside. I will memorize this one to have hen Igetmy waffle uge. Better than the mix.
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3 users found this review helpful

French Toast Casserole

Reviewed: Jan. 9, 2011
This is what I have ben making my whole life, with one exeption I use buter, but we call it bread pudding. this is delicious any time of the day, I sometimes serve it wih pancake syrup.
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1 user found this review helpful

Sausage, Peppers, Onions, and Potato Bake

Reviewed: Nov. 20, 2010
My mother-in-law showed me how to make this for my husband when I was first married a long time ago. (we are Italian) It is delicious, we never used the wine, I never did like wine in my food. So it tatses just as good without it. I really didn't use chicken broth since the sausage eludes alot of juices and oils to cook in. We baked it in the oven giving it a roasted taste, that is when we had time, if not we did it on the stove top also.
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45 users found this review helpful

Italian Breaded Pork Chops

Reviewed: Nov. 16, 2010
I have been making my pork chops this exact same way for many years, they are fantastic, juicy, tender and tasty. Nothingc na be more simple,
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1 user found this review helpful

Potato Pancakes

Reviewed: Oct. 18, 2010
This is almost the exact recipe I use, my mother taught this to me when I was young, that was long ago, and I have been making my potato pancakes this was ever since. I no longer use measurements but just toss eerything together and it comes out great, One thing so not finely grate the potatoes, use a grater that has large holes and make the potatoes a little stringy, yum. I serve them with sour cream but many like them with apple sauce.
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2 users found this review helpful

Crispy Fried Chicken

Reviewed: Jul. 15, 2010
I just tried this recipe, I think it was very good, crispy and juicy. the only modification I made was I soaked the chicken in the buttermilk and then dredged it in flour, I did not flour it first. this was an error on my part but it turned out great. Mine came out a little dark but I like it that way. The crust stayed on just fine.
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0 users found this review helpful

Easter Lamb Cake II

Reviewed: Apr. 13, 2009
I had lost me favorite recipe for my lamb cake and for this. Not the same but really close second. Everyone loved this cake and that is all that counts. When I brought it to church for our coffee and session no one wanted to cut it, it was so pretty. I then took it to my friends for dinner and they loved it. I beat the egg whites a little too long but it did not effect it too much. This makes a nice solid cake, hou need that so the Lamb can stand errect. Thanks for sharing.
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4 users found this review helpful

Snowballs

Reviewed: Dec. 3, 2008
I have made this recipe for over 40 yars. We call it Russian Teacakes, the Russian friend of my mother made them every year and I do now. In fact I am making 2 batches today for a dinner tonight. The problem you are all having IS in the sugar. It has to be confectioners sugar to et the light and fluffy taste and texture. When you bite into these cookies they should fall apart in your mouth. I also use walnuts that are a bit more solid, although I love pecans. I also use more flour 2 1/4 cup and less salt 1/4 tsp. this also may be your problem. Do try these they have always been a big hit.
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5 users found this review helpful

Pumpkin Bean Soup

Reviewed: Oct. 10, 2008
This sounds great, I like to use grated ginger (fresh) with pumpkin or winter squash. A hint about cooking fresh pumpkin: cut in half scoop out the seeds (bake and eat the seeds) then place on oven safe pan with 1/2 inch water and roast in a 300 degrees till tender, brings out the flavor and when cooled a bit you just scoop out the pulp, NO PEELING! works for me every time.
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27 users found this review helpful

 
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