Crystal Smith Recipe Reviews (Pg. 1) - Allrecipes.com (13889618)

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Crystal Smith

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Bob's Stuffed Banana Peppers

Reviewed: Jul. 25, 2011
I have made these several times and they are always amazing! I always double the sauce because I like my peppers covered. Yes it's alot of meat, but so what...stuff some red or green bells and use the extra to make meatballs. Those of you who think 1 1/2 cups bread crumbs are too much must not have read the recipe. It states to add 1 cup of the sauce to the meat mixture and it works out perfectly. This time I filled 8 hot peppers, 2 red bell peppers and a medium large zuchinni all in the same pan and the flavors blend well together. Skip the par boil. Those who complain it's too much work and rated it poorly because of that need to stick to a box of hamburger helper! This recipe rocks! Thanks for sharing Bob.
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6 users found this review helpful

Creamy Peanut Butter Fudge

Reviewed: Aug. 31, 2010
Fudge perfection! So creamy and it set just right. There are 2 things you must do that the directions don't state clearly. Combine your butter, milk and sugars on medium heat and stir constantly until you reach a boil and then set a timer for 7 minutes and do not stir at all....just allow it to boil. This is the key to creamy goodness.
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9 users found this review helpful

Buffalo Style Chicken Pizza

Reviewed: Aug. 10, 2010
3 teenage boys said I had outdone myself with this one. The one piece that they left for me was awesome so I guess next time I'll have to make two of them.
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1 user found this review helpful

Rigatoni in Vodka Sauce

Reviewed: Aug. 3, 2010
just made this for dinner and I was shocked at how good it is. I still can't believe this sauce came from a jar. It's awesome. this is a keeper
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1 user found this review helpful

Cola Pot Roast II

Reviewed: Jul. 27, 2010
Very good roast. Easy to make and meat was very tender with rich gravy.
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1 user found this review helpful

Artichoke Chicken

Reviewed: Jul. 27, 2010
I absolutely loved this dish but my husband didn't care for it...apparently he doesn't like artichokes. Next time I will cut chicken in bite size peices, double the sauce and serve over pasta. Yummy.
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2 users found this review helpful

Garlic-Herb Roast Pork

Reviewed: Jul. 13, 2010
I rubbed the paste on the meat and let sit in fridge overnight and WOW - so flavorful. Cooked overnight in crockpot on low with enough water to cover meat and the pork was so tender. Used liquid to make gravy and served with mashed potatoes and peas. This might just be my new favorite!
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7 users found this review helpful

Brussels Sprouts Gratin

Reviewed: Jun. 16, 2010
I love brussels sprouts, but I screwed up and baked this too long so it was over browned and a bit dry. Still the flavor was awesome so I will try again.
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3 users found this review helpful

Tuna Macaroni Salad

Reviewed: Jun. 16, 2010
the flavor was superb, but I thought it was too wet so next time I will go easy on the dressing.
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1 user found this review helpful

Buffalo Chicken Rolls

Reviewed: Jun. 16, 2010
This was SO GOOD. I had 9 breasts that I marinated on Franks Buffalo Wing Sauce for almost 48 hours. I rolled some with pepperjack, some with mozzarela and some with provolone. Then dipped in melted butter and coated with a mixture of dry ranch party dip and bread crumbs wich really helped to keep it moist, uncovered just long enough for breading to crisp and turn golden. So easy to make and tasted wonderful. Can't wait to try with stuffing and gravy.
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3 users found this review helpful

Oven Fresh Seasoned Potato Wedges

Reviewed: Apr. 24, 2010
Unfortunately I was not overly thrilled with these. Don't get me wrong, they were good, just not "to die for good".
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0 users found this review helpful

Garlic Prime Rib

Reviewed: Apr. 24, 2010
This was SO easy and SO worth spending the money on this cut of meat. I made a 6lb roast, combined all ingredients as listed for a 10lb roast. I put the mixture all over the roast and covered in plastic wrap and let sit in fridge for 24 hours. Followed the cooking time, had no problem with smoking @ 500 degrees for 20 minutes. My family loved this and I can' only describe it as "a near orgasmic experience" Thank you Chef Mike, I plan on making this again and agian and again.
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5 users found this review helpful

Ultimate Twice Baked Potatoes

Reviewed: Apr. 24, 2010
These are SO GOOD....I don't think I will ever have a regular baked potatoe again.
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0 users found this review helpful

Stewed Cabbage

Reviewed: Apr. 20, 2010
Ok, I'm Irish and I adore cabbage, so for me this recipe is to die for. I didn't change a thing, served with Pork Roast with Thyme from this site and mashed potatoes. Entire family loved this dish, my 14 year old son had two big helpings. I can't wait to eat the leftovers for lunch. I will make this again and again.
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0 users found this review helpful

Pork Roast with Thyme

Reviewed: Apr. 20, 2010
Superb! Definately the only way to ever make pork again. A must to use a meat thermometer and remove at 160. Roast was so flavorful, moist and tender. I served this with mashed potatoes and stewed cabbage from this site. My family cleaned their entire plate and my 14 year old son had seconds and cleaned the second plate as well. I put the garlic in the slits and made a dry rub of seasonings similar to another reviewer and left it in the fridge for 24 hours in an airtight ziplock bag, then followed the recipe as written. Everyone should try this roast.
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3 users found this review helpful

Basil Shrimp

Reviewed: Apr. 19, 2010
This recipe is fantastic just the way it is. I followed it exactly but didn't have dijon mustard so I used brown horseradish mustard and it still came out wonderful. I did not think it was too lemony or too mustardy at all. My advice is to try it as it is written and then adjust to your specific taste if necessary.
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3 users found this review helpful

Dilled Chicken Salad

Reviewed: Apr. 18, 2010
So GOOD I swear I could eat this every day. Everyone will want this recipe.....so be prepared. If you want people to fuss over a dish....this is the one to make.
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2 users found this review helpful

North Carolina-Style Pulled Pork

Reviewed: Apr. 18, 2010
We lived in Suffolk, VA when my husband was in the Navy and pulled pork sandwiches with cole slaw were everywhere. Back here in Pa - they have no clue what BBQ pork is. Found this recipie and made it for our VFW (using 4 six pound rump roasts) and everyone raved. This is the only recipe you will ever need for pulled pork. Don't forget to top your sandwich with good coleslaw - you'll never want it any other way. UPDATE: just finished making this again using leftover pork roast and the sauce is amazing! Upset that some reviewers cut vinegar/pepper flakes and others added bottled sauce. This is true Southern pulled pork and it is perfect. If you want BBQ pork with a thick sauce (like BBQ ham sandwiches) like they serve up north this is not the recipe for you. Please don't rate it badly simply because you are not familiar with Southern pulled pork.
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28 users found this review helpful

Sausage Stuffed Mushrooms II

Reviewed: Apr. 18, 2010
I made these for our pool teams Christmas party and they were devoured instantly. I used hot sausage but once mixed with the cream cheese it wasn't too hot at all. Perfect flavor.
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1 user found this review helpful

Apple Crisp II

Reviewed: Apr. 18, 2010
This is the only recipe you will ever need for Apple Crisp! By far the BEST you'll EVER eat. I have made this several times and there is no need to change a thing - the ONLY thing I do different is to double the topping because I just can't get enough of that crispy topping.
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2 users found this review helpful

Displaying results 1-20 (of 23) reviews
 
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