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Roast Peruvian Turkey

Reviewed: May 30, 2014
I worried that the cumin might be overwhelming, and it was just a tad stronger than we liked, but this was a wonderful turkey! I had only sour cream, so I added a bit of cornstarch to the sauce mixture. My family really enjoyed the flavors, and it was moist and tender, even though it was a less-than-quality bird. Thanks for a lovely, flavorful new way to roast a turkey!
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1 user found this review helpful

Caesar Salad Supreme

Reviewed: Apr. 8, 2014
I can't imagine a better Caesar dressing than this. It was perfect without any adjustments, but I ended up adding just a tad bit of buttermilk to thin it ever so slightly. Marvelous! Thanks for a fabulous recipe!
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2 users found this review helpful

Elnora's Peach Cobbler

Reviewed: Oct. 29, 2013
I was pleasantly surprised that this very simple recipe tasted so good! I did sprinkle some cinnamon on top, and was glad I did, for the cobbler is slightly bland. But the taste and texture were wonderful, and the aroma while it baked was heavenly. I used a 9x13 pan with great results, and I also used 3 quart jars of home-canned peaches, drained. Thanks for a great recipe.
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1 user found this review helpful

Roasted Pumpkin Seeds

Reviewed: Oct. 16, 2013
Following the advice of other reviewers, I first boiled the seeds in heavily salted water until they turned somewhat gray. I then coated the seeds in a mixture of 1 TBS butter, 1 TBS olive oil, and salt after which I roasted them in the 300 degree oven for about 30 minutes on a foil-lined cookie sheet, stirring once. They were delicious and more flavorful than those I've merely roasted in salt and oil for many years. Thanks to the originator and to those reviewers who added suggestions.
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7 users found this review helpful

Microwave Bread and Butter Pickles

Reviewed: Aug. 10, 2013
I haven't allowed these to stand in the refrigerator long enough for the flavors to develop, but I already like them. I was skeptical that the heat of the microwave, or rather the way the microwave heats somewhat unevenly, would make for a limp pickle. I've canned pickles for years, but with the family shrinking, I thought I'd try this recipe. I did double it, since I had several pickling cucumbers to use up, and they already impress me with good flavor and crispness. I usually use cider vinegar in bread and butter pickles, but used white as the recipe stated. I did use some mixed pickling spice instead of the mustard seed simply to use it up. The whole batch is in a large glass jar in the refrigerator, and will surely not last long. This is a keeper! Thanks for a great recipe and method. Additional note: After keeping some for a few months in the fridge, I can say that these only improved with time.
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3 users found this review helpful

Christmas Red Pickles

Reviewed: Aug. 7, 2013
My husband begged me to make these pickles after having some at a friend's house. Her recipe was essentially the same. We found that we really didn't need the alum after using the pickling lime. The pickles were plenty crisp without it. Aren't they pretty? Thanks for a great recipe!
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4 users found this review helpful

Tasty Lentil Tacos

Reviewed: Jun. 19, 2013
I used my own taco seasoning, rather than packaged, and I used about half beef broth and half chicken broth. I did have to add some additional water as the lentils cooked. I omitted the salsa and served it on the side. These were so delicious, my family asked to have them again the next night! I might use vegetable broth next time for a vegetarian version. I will also increase the ingredient amounts by about 50%, since we often have teenage boys here with large appetites, and the original recipe wasn't quite enough for the 4 of us, two being teenage boys. What a keeper! Thanks for a terrific recipe!
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0 users found this review helpful

Crock-Pot® Mushrooms

Reviewed: Jun. 19, 2013
I was afraid the mushrooms would taste like ranch dressing and couldn't imagine that being a good thing. I'm glad I tried these anyway. No worrying about a crowded skillet or frequent stirring. These cooked to perfection and tasted wonderful. I would reduce the butter a bit next time, but we will make this recipe again. Thank you!
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3 users found this review helpful

Guacamole

Reviewed: Apr. 19, 2013
Not being a guacamole fan, I wouldn't know a great one if it slapped me. But my family are great fans of this terrific recipe. I had to omit the tomato, simply because I had none, but it was still wonderful. Thanks for the great recipe!
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1 user found this review helpful

Awesome Egg Salad with a Kick

Reviewed: Apr. 19, 2013
I varied this slightly by adding freshly chopped or shredded pepper Jack cheese and reducing the amount of horseradish to appeal to my pickier eaters. I've been making this (without the horseradish) for a few years, and it's always a hit! Thanks for a great recipe.
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0 users found this review helpful

Disappearing Marshmallow Brownies II

Reviewed: Apr. 12, 2013
Oh, dear! I'm glad I tasted one before everyone else got to them - they were gone in a flash! I honestly didn't think much of these when just looking at the recipe. But the finished product was great. I made them once with a brownie mix, and again with a homemade brownie recipe for the base. Both were wonderful. Thanks for a great recipe that I will make again. I only wish my cholesterol level would allow them every day.
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0 users found this review helpful

Meadowwood Tapioca Pudding

Reviewed: Apr. 5, 2013
How fast and easy! Using the slow cooker made for much less fuss, and the results were so good that my family requested that I make another batch the next day. My slow cooker worked beautifully on the high setting as long as I remembered to stir this occasionally. I did once substitute 1/2 cup of cream for 1/2 cup of the milk for a wonderfully rich and flavorful pudding, but it was also delicious using only the milk. My family thought this lovely with fresh strawberries, chilled, but I enjoyed it while it was still warm. If you've never had homemade tapioca, forget you've ever tried that store-bought packaged stuff. This is the way to go! Thanks for the great recipe!
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6 users found this review helpful

Fish Tacos

Reviewed: Apr. 5, 2013
I'll just add another rave review in agreement with all the rest. I wasn't sure about the sauce, but was pleasantly surprised at how good it was. I did use a packaged slaw mix this time to save time, but I may have to use shredded lettuce next time to accommodate a few picky eaters. Most of the family really enjoyed these, and I will be making them again. Thanks for the great recipe!
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0 users found this review helpful

Sweet Chili Thai Sauce

Reviewed: Jan. 4, 2013
I used about 2/3 cup sugar and, of course, added the cornstarch mixed with a little water. The second time I had to use a mixture of rice vinegar and cider vinegar. Both times I made it, it was a hit. Thanks for a great alternative to the bottled variety!
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0 users found this review helpful

Beer Cheese Fondue

Reviewed: Jan. 4, 2013
I just added minced garlic to the pot, but otherwise made this as instructed. It was a hit with the crowd of visitors! We will make this again and again. Thanks for a great and easy recipe!
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3 users found this review helpful

Slow Cooker Carrot Cake Steel Cut Oats

Reviewed: Oct. 15, 2012
I give the author much credit for ingenuity; I never would have thought of this combination, but it works! I cooked my batch on the stovetop, since my crockpot was otherwise engaged. I used a little less grated carrot and shredded them in my food processor. I also dislike using artificial sweeteners, so I substituted some honey to taste. It's very filling - of course, steel cut oats are always filling. This was a nice change from the usual. Thank you!
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2 users found this review helpful

Old Charleston Style Shrimp and Grits

Reviewed: Oct. 15, 2012
My doctor would have a fit about all that's bad about this recipe, and I honestly wouldn't make it often, but I sure will make it again - as I shake my fist at death. I made it very nearly as written, and it was marvelous. The flavors were well-balanced. Next time, I think I will try to reduce the fat somewhat, but do try the recipe as written once, at the very least. Thanks to the author for a spendid recipe!
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20 users found this review helpful

Joe's Fusion Chicken Pad Thai

Reviewed: Oct. 15, 2012
I made this nearly as written, and we think it's a keeper. I discovered I had no fish sauce (where did it go?), but even without it, my family and I really enjoyed the mix of flavors. We will be using this recipe again. Thank you, Joe!
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1 user found this review helpful

Chicken and Cheddar Biscuits

Reviewed: Sep. 27, 2012
I made this nearly as written, and according to my family, we have a "keeper." I did not add the peas only because I didn't have them on hand, and I did substitute lower-fat cream cheese. I subsituted 1/3 cup of the chicken broth with home made white wine because I wanted to use it up. I had chicken breasts on hand, and since we like white meat better, we would not use thighs. I think these changes were insignificant, however, to the overall flavor. This wasn't overly rich, and we liked the choices of herbs; it didn't have that "dried dressing mix" flavor of similar recipes. There wasn't too much preparation, and it was easy. I will make this again. Thanks for a great recipe!
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5 users found this review helpful

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