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Slow Cooker Pheasant with Mushrooms and Olives

Reviewed: Jun. 13, 2009
We raise our own pheasants, so I look often, usually in vain, for good recipes. This was quite the winner. The sauce, as well as the slow cooking, took away any toughness or gamy taste. I only had button mushrooms, but the result was still wonderful. Wow! Here is our own "pheasant under glass," if you count the lid of the slow cooker. I think this would work well with nearly any game bird.
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51 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

Orange Sherbet Salad

Reviewed: Apr. 13, 2010
Growing up in the Midwest farm country, we kids were allowed to have desserts like this with meals, since they were called "salads." I continue this tradition today with my family, and my kids and guests feel like they are getting away with something. This is a simple, very tasty recipe. Remember to allow the gelatin to thicken slightly before stirring in the mandarin oranges, and they won't tend to float. Thanks for the recipe and the memories.
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18 users found this review helpful

Vegetarian Haggis

Reviewed: Jan. 8, 2010
I don't know a thing about traditional haggis, but we certainly enjoyed this version! I used white kidney beans because I had them on hand. I substituted tahini for the ground peanuts and omitted the egg. I used a smidgen of cinnamon and allspice in place of the mixed spice. Even with my substitutions, it was terrific. We served it as we would meatloaf, so it only served 4. It was a little crumbly without the egg, but we didn't mind a bit; others may want to use it. Thanks for a great recipe.
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10 users found this review helpful

Tomatillo Salsa Verde

Reviewed: May 28, 2009
Finding a 6-lb can of crushed tomatillos at a ridiculous price gave me the incentive to try this for canning. I changed the amounts more or less proportionately, used 4 medium seeded jalapenos instead of serrano, omitted the oregano, and used white vinegar instead of water (2 cups for the whole batch). I substituted canning salt for the regular salt. Though I was loathe to do it, I had to add sugar to balance the tartness, but it was fabulous. I'd recommend waiting until you've blended the salsa before tweaking the seasonings. I didn't feel it needed the chicken broth, so I didn't add it. Even my son, who loves salsa, but hates "chunks" likes this.
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8 users 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

Super Strawberry Sherbet

Reviewed: Jun. 13, 2009
I had only home-frozen strawberries, so I processed them in batches with the sugar. I added 1 pkg strawberry gelatin, dissolving it in 1 cup boiling water and allowing it to cool while processing the berries. Since the berries were frozen, it reduced the overall freezing time, and the gelatin gave it a smooth texture that was easily scooped even after a few days in the freezer. Delicious!
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7 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

Healthier Southern Peach Cobbler

Reviewed: Aug. 29, 2012
We have wonderful peaches here in Oregon, and I planned on making my usual cobbler when I had a surplus. I'm thrilled that I tried this recipe instead, which makes a superb cobbler. We all liked the balance between the topping and fruit and that it was not cloyingly sweet. I made the recipe as directed, but used only 1 TBS brown sugar on top. This is a recipe I'll share and make over and over. Thank you!
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6 users found this review helpful

Chocolate-Hazelnut Spread No-Bakes

Reviewed: Aug. 7, 2012
The flavor was great, though I couldn't taste the Nutella very well over the flavor of the peanut butter. I'm not sure it's worth the expense of the Nutella, since its hard to discern. I may just make my old tried and true no-bake cookies from now on, which are inexpensive and fool-proof. Be sure to check that the sugar is completely dissolved. My first batch came out very grainy and no one would eat them, though I cooked them according to the recipe times.
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6 users found this review helpful

Easy Platz (Coffee Cake)

Reviewed: May 28, 2009
I'm not sure what more I can add to the reviews, but this was wonderful. I baked it in a 9 x 13 pan, placed 2 cups of frozen blackberries in the bottom of the pan and spooned the batter evenly over the top. I sprinkled just a smidgen of cinnamon-sugar mixture over the top before baking, too. My husband's office sent the empty pan back, asking for more.
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6 users 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

Garden Penne

Reviewed: Apr. 9, 2010
Looking for more recipes to use up squash from the garden brought me to this recipe. Even my son, who isn't fond of squash, enjoyed this dish. Delicious! Thanks for a wonderful recipe!
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5 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

Rye Beer Bread

Reviewed: Sep. 12, 2012
I'm sure the flavor is greatly affected by the beer one chooses to use. I used a home brewed nut brown ale, and the bread was delicious. We sliced it while still warm to use for some pastrami sandwiches, and it was dense enough to hold up to the slicing, but not ovely heavy. I had not read through the recipe beforehand and didn't see that it required an overnight rest. So be forewarned that this is a two-day project. It's well worth the extra time. Thanks for a great recipe.
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4 users found this review helpful

Bacon Ranch Chicken Skewers

Reviewed: Aug. 7, 2012
Oh, my! These disappeared so fast, I barely got a taste! I used red curry paste, since that was all I had on hand, and I feared it might not mix well with the ranch dressing flavor. It was perfect! I didn't pat the chicken dry after marinating them, but left all the marinade on. The chicken was very moist and so flavorful! They were very easy, too! Thanks for a great recipe!
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4 users found this review helpful

Easter Egg Bread

Reviewed: Apr. 8, 2010
This bread had a great flavor with just a hint of cardamom. I baked it as directed, but found that the temperature given was a little too hot; the top was overly browned long before the inside of the bread was cooked. I'll try it again at a lower temperature. I used our own "chicken-dyed" eggs from our Americauna hens, and they were beautiful.
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4 users found this review helpful

Gluten-Free White Bread for Bread Machines

Reviewed: Jan. 4, 2010
I made this for a friend who is gluten-intolerant, and who doesn't have time to bake. Though I did not taste the bread myself, she emailed the moment she received it and called it "phenomenal" and asked for the recipe immediately! I did substitute 1/2 cup sorghum flour for 1/2 cup of the white rice flour, and substituted gluten-free potato flakes for the potato starch. The batter was fairly stiff, somewhat like a muffin batter. Using the buttermilk as called for kept the dough fairly stiff, so I did not increase the amount of liquid. I let the batter (or dough) rest in a warming drawer for about 15 minutes before spooning into the greased loaf pan. I baked it at 350 for about 45 minutes, as suggested by another reviewer. I tested it with a toothpick to test for doneness, since this isn't a typical yeast bread. My friend raved about both the flavor and the texture, which she remarked was similar to a moist quick bread. I can't wait to try some myself, even though we don't have problems with gluten in our family. Thanks for a recipe that really works beautifully!
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4 users found this review helpful

Perfect Gluten-Free Peanut Butter Cookies

Reviewed: Jun. 13, 2009
I made these for a friend who cannot tolerate gluten, but I'll keep making them for everyone. They are so easy and very tasty! I substituted milk chocolate chips for the semisweet chips, pressing the large milk chocolate chips on the top and center of the cookies to prevent them from melting off the cookies, after finding that those I mixed into the batter sometimes separated from the cookie while baking. How nice to find a recipe that didn't force me to buy expensive, hard-to-find ingredients!
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4 users found this review helpful

Slow Cooker Carnitas

Reviewed: Jun. 20, 2014
There are already so many terrific reviews, so I'll just agree with them. I did use a pork loin, trimmed of excess fat, as that is what I had on hand. We ate this alone and in burritos, and it was a huge hit with the family. We'll make this over and over. Great, simple recipe!
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3 users found this review helpful

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