DREGINEK Recipe Reviews (Pg. 1) - Allrecipes.com (1394847)

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Slow Cooker BBQ Chicken

Reviewed: Aug. 11, 2013
I made this for a recent party. I halved the maple syrup but still found the sauce not what I enjoy to call a "BBQ" sauce. It was okay...and the chicken was very moist, but I think I will keep looking. Thank you anyways.
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Cindy's Coleslaw

Reviewed: Jul. 25, 2013
Now, we didn't eat this as a separate side dish but this has now become the coleslaw recipe we will use for every time we make pulled pork or beef. Amazing! I used the cola pot roast recipe from this site but "pulled" it and added BBQ sauce to make sandwiches and used this coleslaw recipe to top the sandwiches with. Loved! This coleslaw recipes adds a nice sweet touch to the sandwiches. For sure a keeper. Thank you! We all thought this this coleslaw recipe was "da bomb" - thank you so much!
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6 users found this review helpful

Grilled Salmon Kyoto

Reviewed: Jul. 25, 2013
We omitted the tomato sauce from the marinade. I let the fillets marinade overnight. Where the marinade fully "soaked" in, these were phenomenal! Where the fillets were thicker, the marinade was less noticeable but still good. I plan to keep this recipe for future grilled salmon evenings.
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1 user found this review helpful

Creamed Eggs

Reviewed: May 27, 2013
This is an Easter favorite for us. A couple changes: we use a dozen hard boiled eggs for thicker consistency AND we add 1cup shredded cheddar cheese stirring in to melt just before serving so that it doesn't separate or curdle. Simultaneously, we fry 1lb bacon. This is served over toast, with a few pieces of bacon, and the egg sauce is poured overall. Delish. And since we only have once (maybe twice) per year-quite a treat.
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Super Sausage Gravy

Reviewed: May 27, 2013
Im from minnesota, where biscuits and gravy are not a staple. this was the first recipe i tried. This is good but I like another recipe on this site a bit better, which uses less flour but evap milk instead.
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1 user found this review helpful

Sausage Biscuits and Gravy

Reviewed: May 27, 2013
Love love this dish! I have made this for breakfast and when we are in the mood for breakfast for dinner. I agree that maple is the best choice but I have used sage and once I did spicy. I like using jimmy dean 1lb chubs but I will use what is in my freezer. It is this recipe I follow for my family! Thank you for sharing it!
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2 users found this review helpful

Split Pea and Sausage Soup

Reviewed: May 27, 2013
Liked this a lot! Nice twist to your split pea soup. But I mixed some of the steps up: I started with the carrots, onion in the broth and brought to a boil. i skipped the purée step altogether and just cut the kielbasa up in small pieces. I the added it to the boiling broth, and added the split peas. Still got mushy and wasn't the most pretty of dishes but I have yet to see a "pretty" split pea soup recipe. Taste was great and would make again.
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Rosemary Smashed Potatoes

Reviewed: May 27, 2013
This was good. Not a fav but it WAS good. Didn't have the bags so I put the dry ingredients in a ziplock bag, then added the olive oil and reds and mixed until coated well. Poured entire mix into a greased 9x13 baking dish, covered tightly with foil, and baked for apprx 40 min. Went nice with our baked fish. Plan to keep as a base to play with in future attempts. Thanks Reynolds.
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Fiesta Tater Tot® Casserole

Reviewed: Jan. 23, 2013
Ok: I totally "get" this...a twist between Mexican nachos and typical tater tot hot dish. Made as directed and pretty good. My mind couldn't quite process the upside down (or reversed) baking of this casserole but it was good. I totally plan to try again with the following changes. 1) place beef on bottom per normal. 2) in place of your typical green beans (as the 2nd "layer" I will try...maybe a can of chili beans or black beans...we'll see what's in my pantry. 3) pour half the sauce over the meat/beans, layer tots and pour remaining sauce over all. Bake for the normal hour or so as I am used to but will still achieve the Mexican twist goal. Fun and worth a try. Thank you for the great idea.
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10 users found this review helpful

Basic Hummus

Reviewed: Jan. 23, 2013
I LOVE this recipe. Yes, simple. Yes, you could add ingredients but for a simple, great hummus recipe-start here. I love garlic and have used this as a dip (mostly) but also as a sandwich spread in lieu of mayo. This is in regular rotation for my family and as such, always have chickpeas just so I can make this recipe! A keeper!
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1 user found this review helpful

Easter Leftovers Frittata

Reviewed: Jan. 23, 2013
Per others, added spinach and mushrooms. Also added tomatoes. Now: don't know how you would successfully flip this, and I don't have an oven safe skillet so instead (if I did, would pour into skillet, cook for 5 min or so and the transfer to oven to finalize cooking but......I don't), I poured into a 9x13 dish. Baked at 350 for apprx 25-30 min until set. I still think it needs a bit more seasoning so I don't have to rely on s&p (thyme? Sage? Italian seasoning?) but great start and overall I am happy with results but to get an a+ I need to play around with just a bit....great recipe still!
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Cabbage Soup II

Reviewed: Jan. 23, 2013
Ok: we loved this! I did sauté cabbage with onions in 2-3 TBLS butter. When slightly soft but not fully limp, added broth and remaining ingredients and simmered med-low. Really liked this recipe and a nice "different" recipe for winter soups. Hearty, easy and my family gave me the thumbs up sign. A keeper for sure!
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2 users found this review helpful

Meatball Soup

Reviewed: Jan. 23, 2013
Very good recipe. I took the idea of the slow cooker: I put meatballs, carrots, celery, onions and garlic in a pot with beef broth. Added the dry onion seasoning per another reviewer. Started on high around 1030 am.....with an hour or so left to go, I added the sauce AND a can of Italian seasoned diced tomatoes. Kept at high and added the noodles with apprx 30 min left. Cooked until noodles were done. It was on my dinner table at 615pm. Very good and again....easy easy. Thank you!
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Quick Cheddar Garlic Biscuits

Reviewed: Jan. 23, 2013
This recipe completes the cooking trinity: easy, fast and good. Made twice both with hearty winter soups (minestrone and a chili). Keeping in my quick go-to rotation.
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6 users found this review helpful

Stuffed French Toast I

Reviewed: Jan. 23, 2013
I made this recipe twice: once with "regular" bread and the second with pepperridge farms cinnamon bread. Both great. I love French toast and this is a wonderful sweet twist! I had the cream cheese at room temp and then spread evenly on the bread slices. I do agree: I used baileys Irish cream and could not detect that particular flavor addition BUT to the untrained eye (e.g. my husband) it doesn't detract from the overall taste of this dish! Still delish. Also, I served with good ol' maple syrup. Would make again this again as is and may try another recipe that includes a jam or jelly addition. Thank you!
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1 user found this review helpful

Chili Seasoning Mix II

Reviewed: Jan. 23, 2013
I loved this! Took the advice of others: reduced flour to 2 TBLS, added additional chili powder and used garlic salt vs minced garlic. Used apprx half the batch for homemade chili recipe I have and have the remaining half for a future use. I am so excited! Remind me why I buy seasoning when I have it all at my fingertips?? Thanks again for posting this recipe.
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4 users found this review helpful

Cheesy Baked Cauliflower

Reviewed: Dec. 28, 2012
Loved this. Did as many others and reduced steam time to 15 min and added some minced garlic and mixed all, including parm chz in a bowl. it spread with ease! Great recipe that will convert many anti cauliflower folks! Thanks a bunch!
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2 users found this review helpful

Zucchini Soup III

Reviewed: Nov. 3, 2010
Super recipe. I did use Italian sausage ad found it to be pretty think and ended up adding some water (just eyeballed it) but delish! I froze half of it...I hope it will taste as good as when first cooked. But great recipe. Will make plenty of times in the future!!
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7 users found this review helpful

Squash Casserole

Reviewed: Nov. 3, 2010
Per other reviewers and other recipes of this i've tried, finely diced the squash/zucchini vs. shredding. I sauted them with diced onions and celery in place of the carrots. Once slightly tender, I mixed the veggies with the sour cream and soup. I covered with one sleeve of crushed Ritz crackers and then used 2c of the blue bag of Pepperidge Farm crushed stuffing not the cornbread. Delicious. Needed a little S&P but very popular hit at our house. A keeper for sure. Thanks!!
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24 users found this review helpful

Salsa Squash

Reviewed: Nov. 3, 2010
This was a "good" recipe. I followed it exactly and I must admit, it was kinda a texture thing that took us a few bites to get over...this firm but tender squash with salsa. But it was good and the casserole got eaten. This might make a great veggie taco if I put the baked mixture into tortillas?!? I did note that some reviewers used different types of squash and/or added Ritz crackers....which is similar to another squash recipe on this site. But i think this is meant to be a DIFFERENT twist to your basic squash casseole. I cushed some ritz and put it on half the casserole and wish I hadn't - crackers seemed to work better on the other squash casserole version. Plus ritz and salsa? What was I thinking? Either way, will keep around and possibly play with. Thanks Marilyn.
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9 users found this review helpful

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