AndAQT2 Recipe Reviews (Pg. 1) - Allrecipes.com (13949943)

cook's profile

AndAQT2

Reviews

Menus

 
View All Reviews Learn more

We Be Jammin' Jamaican Banana Bread

Reviewed: Jul. 7, 2012
The other reviews were correct, this was one loaf of bread. But a great loaf it was!! I didn't make the topping as there is a diabetic in my family and I didn't know if that would be too much to spike sugar levels. WHAT I DID: I eliminated the coconut and pecans, as none of my family eats them because of taste and allergies. I didn't measure the banana, I had like 5 large bananas I had in the fridge for probably 8-10 days just for this recipe and they were definitely "overripe", I used 3 of them and froze the other 2 for the next time I make the recipe. I didn't make the topping as I stated this is a bread and it really didn't need anything else. VERDICT: This was moist and flavorful, I will definitely be making this again. The only drawback is that you smell the liquor (or flavoring) , which could be a turn off for some). Thanks B. Painter for the recipe. Sorry I couldn't make it as written and give it 5 stars.
Was this review helpful? [ YES ]
1 user found this review helpful

Homemade Beef Breakfast Sausage Patties

Reviewed: Dec. 3, 2011
The sausage were good, however I did double the spice as I could tell it wouldn't be enough. The first time I made it I just had some leftover ground chuck from another recipe so I had to adjust the portions. The next time (still using the leftover ground chuck from another recipe) I doubled all except the meat again and added a little imitation maple flavoring as I sometimes enjoy maple sausage and it was good as well. I definitely recommend this recipe, just double spices.
Was this review helpful? [ YES ]
10 users found this review helpful

Gingersnap Pumpkin Pie

Reviewed: Dec. 3, 2011
Wow, I really didn't know how to rate this. This was different. I made 2 pies, one with evaporated milk and one with eggnog instead. On both I found myself eating the filling and crust separately as though they didn’t go together. The filling was extra smooth and mild, and the crust was spicy and bold. I like both, but don't necessarily have the desire to have them together again. I’ll stick with the graham cracker crust for my pumpkin pies and figure out another pie for the gingersnap crust. (BTW, using eggnog instead of evaporated milk is really good)
Was this review helpful? [ YES ]
4 users found this review helpful

Shrimp Chowder

Reviewed: Apr. 26, 2010
This was pretty good. I took the advice of other reviewers and added corn and boiled both the corn and potatoes in some homemade chicken stock I had. I used fresh corn on the cob that I of course cut off the cob. I think I should have cooked the corn and celery a little longer as they were crisp, too crisp for this type of soup. The cream cheese was a fabulous idea, it added a nice smooth, creamy texture and taste, and it was very “mouth-pleasing”. But there was still something missing and I couldn’t put my finger on it. Every time I took a spoonful, I was longing for another flavor to come. I was looking for a layered flavor, but I just wasn’t getting it. THEN I decided to use some garlic pepper seasoning by McCormick (in the grinder) in my bowl, and that did it!!! It completed my dining experience. We still have some soup left in the refrigerator, so when I heat it up I’ll add the garlic pepper seasoning and see how it tastes the next day. UPDATE: This soup was great the next day after adding the garlic pepper seasoning. I also didn’t mind the crispness of the celery and corn anymore. By the way, the garlic pepper seasoning in the grinder has a much more intense flavor than the other stuff; it is actual dehydrated garlic, whole peppercorns, and sea salt.
Was this review helpful? [ YES ]
11 users found this review helpful

Kentucky Butter Cake

Reviewed: Mar. 11, 2010
Ok, the only way this cake is going to be tasty to a baker is if you use a high grade butter like Plugra and REAL vanilla, not imitation. Otherwise it's not flavorful and just plain "sweet bread". Is it necessary to go through this much work to taste. . .sugar. I'm not saying this was hard to make, but for the taste, it was too much work. I was not impressed with this cake. I tasted the batter to get an idea of how it would come out, and added a little more vanilla (real vanilla). The butter sauce makes it difficult to improve the cake if you don't like it, as it would be too sweet to add frosting after the sugary butter sauce. I must admit it tasted better the next day, but still not good enough for me to make again. It gave me the feeling of "dang, I just had unnecessary calories and fat" and I don't count calories!! It just made me wish I had something else for dessert. My family says they like it, but 4 days later and there's still some left - and it was only a half a cake! I gave away 1/2 the first day. I don't think I'll be making this cake again - surely not as written, if I do it would be with a number of changes. By the way, as for the sauce soaking through, I use a cake tester to make the holes and if I find the sauce is still sitting on cake, I poke more holes AFTER I've poured the sauce and let the sauce sink in. Make sure to poke the hole all the way through, not a shallow poke. Thanks Suzanne for the recipe, I wish I could have given it a rave review. :-(
Was this review helpful? [ YES ]
0 users found this review helpful

Spicy Candied Apple Pork Chops

Reviewed: Feb. 10, 2010
Ok, I cheated. . . I think this recipe is good that's why I rated it a 4-star. That being said, here is my tweaked recipe: I wanted spicy/sweet so I used an Apple Jerk seasoning on the pork chops and I didn't use the oven to keep them warm. After reading the reviews of pork chops drying out in the oven I steered away from the oven. I just put the hot (temperature) apples and sauce on top of the pork chops. I also didn't put the salt and pepper in the sauce. My family LOVED this dish.
Was this review helpful? [ YES ]
1 user found this review helpful

Sweet Dinner Rolls

Reviewed: Feb. 10, 2010
These were some the most light, fluffy and tasty rolls I've had in a very long time. I used to make dinner rolls all the time BY HAND and they came out fabulous, then I stopped for a number of years and tried using the same recipe and they came out hard as rocks! So along with the rolls I threw the recipe out with them. I think there was something I did back then that I didn't write on the recipe that clearly I'd forgotten. This recipe turned out wonderfully!! Thanks so much Donna. **For first time bread bakers, use the freshest ingredients as possible, especially the yeast, that too can make your bread hard.
Was this review helpful? [ YES ]
1 user found this review helpful

Honey Pork Roast

Reviewed: Feb. 10, 2010
I've made this several times, I've tried just marinating overnight, marinating for 24 hours, freezing with marinade and going straight to the oven, as well as freezing, allowing to thaw and then to the oven - they all came out great with the frozen ones coming out the same and a little more tender and flavorful. So if you buy a pork loin and don't feel like cooking it that day, you can always take a few minutes (literally) to make the marinade and pop the entire thing in the freezer until you're ready to cook it.
Was this review helpful? [ YES ]
0 users found this review helpful

Eastern North Carolina Barbeque Sauce

Reviewed: Feb. 10, 2010
It is hard for me to rate this recipe. I found the taste by itself too vinegary. However, I did use it as a baste for my pulled pork and my beef brisket. I later added some of it to my barbecue sauce that I used for the pulled pork and it worked really well. But if I had to use this as a sauce by itself, NO. So as a basting sauce I give it a 4 star, to blend in with your favorite sauce for pulled pork, after you'ved pulled/chopped the pork I give it 4 stars, as a barbecue sauce by itself, I give it 0 stars. And because I will use it again for the above, I'm giving it a 4 star rating.
Was this review helpful? [ YES ]
2 users found this review helpful

Slow Cooker BBQ Baked Beans

Reviewed: Feb. 10, 2010
I made this for Super Bowl Sunday. My apologies to the TJackson, I did change a few things. I hate giving a rating on a recipe that I've made several changes. I didn't use ground beef as one of my guests doesn't eat beef so I grounded up a large chicken breast and a chicken thigh and used that. I also didn't use lima beans, because I forgot my grocery list and I couldn't remember the 3rd bean, so I used butterbeans instead. After tasting it before setting the slow cooker I had to sweeten it up a bit. I also added brown sugar as other reviewers recommended. See all my changes in "customized recipe". Without the changes I may have given the recipe a 3 1/2 star rating. It is a good base recipe though.
Was this review helpful? [ YES ]
0 users found this review helpful

Slow Cooker Barbecue Beans

Reviewed: Feb. 10, 2010
I made this for Super Bowl Sunday. My apologies to the TJackson, I did change a few things. I hate giving a rating on a recipe that I've made several changes. I didn't use ground beef as one of my guests doesn't eat beef so I grounded up a large chicken breast and a chicken thigh and used that. I also didn't use lima beans, because I forgot my grocery list and I couldn't remember the 3rd bean, so I used butterbeans instead. After tasting it before setting the slow cooker I had to sweeten it up a bit. I also added brown sugar as other reviewers recommended. See all my changes in "customized recipe". Without the changes I may have given the recipe a 3 1/2 star rating. It is a good base recipe though.
Was this review helpful? [ YES ]
1 user found this review helpful

Holiday Pound Cake

Reviewed: Feb. 10, 2010
Great tasting cake, make sure all of your ingredients are at room temperature. I've found that most cakes requiring creaming of sugar and butter are best done with a stand mixer. Hand mixers are best for recipes that call for "mix until just moistened" or "mix until just blended". I don't recommend hand mixing any made-from-scratch cake mix as the texture and the taste are not the same.
Was this review helpful? [ YES ]
0 users found this review helpful

Bleu Cheese Celery Sauce

Reviewed: Feb. 10, 2010
Ok, I must admit, I'm not a big fan or "measuring" things unless it's in baking, then I do it reluctantly, so when I came up with this recipe it was no different. The only thing you have to remember is the ratio between sour cream and mayo (not Miracle Whip, use real mayonnaise) is 2:1, all the other ingredients are to taste. I cook quite often for guests and this is definitely a sauce/dip that everyone has loved. Keep in mind the ingredients will marry together when you refrigerate it and become more flavorful. Sometimes I substitute celery salt for the seasoned salt.
Was this review helpful? [ YES ]
0 users found this review helpful

Chocolate Cookies N Cream Ice Cream

Reviewed: Jan. 26, 2010
I must admit when I saw this "simple" recipe I was skeptical, I'm mean it's no cook, a few ingredients, eh, I'll try it. This is one of the best batches of ice creams I've ever made! The fact there are no eggs is even better! I scaled the recipe back to 1 qt using the calculator on the site (or what was supposed to be 1 qt, it was more like 1 1/3 pt). After reading some of the reviews & some stated the ice cream was a little grainy from the sugar, I decided to heat the cream, 1/2&1/2 & sugar to a simmer (whisking periodically). After heating, add the salt & vanilla to the mixture, whisk a little more, let it cool & refrigerate overnight, 2-4 hrs is sufficient. The flavor was fabulous. I'm starting on my next batch now because a pt is not nearly enough for my family (plus I’m no longer “testing” the recipe, it’s ok to make a BIG batch :-)). I know this is supposed to be a QUICK recipe, but I think the 2 ½ hrs (min) cook & cool time is well worth it – especially if it means you’ll have SMOOTH & tasty ice cream. Thanks for the wonderful recipe JKINFLA!! UPDATE: I forgot to mention that I sub'd 1/4 of the 1/2&1/2 for eggnog (NOT a 1/4 CUP, 1/4 of the amt of called for in the recipe). That being said, I made 2 more batches 1 Chocolate cookies n cream-to die for!!and 1 vanilla no eggnog. The plain needs more vanilla. I recommend using vanilla bean and/or double, even trip vanilla. I still think this is a good recipe though.
Was this review helpful? [ YES ]
2 users found this review helpful

Slow Cooker Reuben Dip

Reviewed: Jan. 26, 2010
I was hesistant in writing this review, I thought I'd give it another chance because I didn't really hate it, but I never want to make it again. The 1st day I made this I think everyone felt as I did, eh, let me try it again, but no one wanted anymore after the second try. Suddenly I, who don't mind having fatty foods if it's flavorful, could only focus on the fat in this recipe and I used low-fat cream cheese. In other words the taste didn't warrant me intaking all the fat. This was the only change I made to this recipe. I actually like Reuben sandwiches, but I just couldn't get into this. I came back and re-read the reviews and saw one poster suggest it cold as a roll-up. I had most of it left so I tasted it and it was better, but again, I couldn't justify eating all those calories and fat and it doesn't taste that good. So next, I reheated it and added more thousand island after heating (another suggestion from another poster) and it actually did taste better, MUCH better, yet still not good enough to want to make it again. I put it back in the 'frig, but I'm pretty sure it's on its way to the trash. Sorry this just didn't work for me. For those wanting to make this I do recommend making it a day ahead as it does taste better once all the flavors meld together and adding a little more dressing after reheating. Even though I wasn't blown away with the taste, it was definitely better after being refrigerated and reheated. I hope this helps the next person.
Was this review helpful? [ YES ]
3 users found this review helpful

Super Bowl Bites

Reviewed: Jan. 23, 2010
I enjoyed these and they were very easy to make. I used both Hawaiian Sweet Rolls and Hawaiian Honey Wheat - the store I went to didn't have Savory Butter flavor as another poster mentioned. The sweetness was a little overbearing, but I could taste the concept of the recipe and will definitely be making it again with a different roll. That being said, I followed the recipe to the letter with one addition, I placed the pan of "bites" inside another pan that had about a 1/2-inch water in it. The steam would prevent the rolls from getting hard on both the top and bottom. The smell of this dish was definitely that of WC, the taste was close - close enough, everyone enjoyed them. I didn't have a problem with the cook time as others did, the meat was done in 30 minutes just as stated in the recipe and it wasn't soggy or unevenly cooked. I still have some of the mix left, I just have to run to the store and get some more rolls. This recipe is definitely a keeper. Thanks Kathy W for posting it. TIP: If your rolls are buring, check the location of your oven rack, it may be too close to the top or bottom of the oven, it s/b in the center. Also if the meat is not done in the time recommended, the patty may be too thick, these should be thin burgers, just like the restaurant. UPDATE: I tried the recipe using Hawaiian Savory Rolls WITHOUT the water bath and the rolls were kinda crunchy/toasted, I prefer the softer bun using the water bath.
Was this review helpful? [ YES ]
54 users found this review helpful

24 Hour Salad

Reviewed: Jan. 21, 2010
Sometimes Bermuda onions can be too strong so I'll use green onions instead, usually one bunch cut into 1/4"-1/2" pieces. I also recommend NOT using Miracle Whip as it would make the dressing too sweet and give it a totally different flavor than intended. I often use this dressing on my green salads with a squeeze of lemon.
Was this review helpful? [ YES ]
0 users found this review helpful
Photo by AndAQT2

Sour Cream Pumpkin Bundt Cake

Reviewed: Jan. 21, 2010
I liked the flavor of this cake, but after the 2nd day it was kinda dry above the streusel and still moist at the bottom. The glaze tasted like orange Bayer aspirin. Next time I will use a light cream cheese frosting or just milk instead of the orange juice.
Was this review helpful? [ YES ]
2 users found this review helpful

Honey Vanilla Ice Cream

Reviewed: Jan. 21, 2010
I made this ice cream a couple of weeks ago and it has a very nice flavor AND texture! It's not super hard when you take it out of the freezer like some other recipes I've tried from this site. I used half and half instead of milk because I had some on hand from all the holiday cooking. It was a kinda sweet, but I like sweet. I usually top my vanilla ice cream with chocolate syrup, but that may have put me into a sugar coma, so I opted for sliced banana and it was great. Nice recipe and even though I don't like "making" ice creams where you have to temper the eggs, I will definitely make this again. I also added about 2 tsp vanilla extract in addition to the vanilla bean after tasting the batter it didn't seem to be enough flavor - plus I like the extra vanilla flavoring. UPDATE: I said I made this a couple of weeks ago, I still have some left and it's still fabulous! Someone recently asked how long homemade ice cream would keep, this one has kept very well for a little over 3 weeks and counting.
Was this review helpful? [ YES ]
6 users found this review helpful

French Toast II

Reviewed: Dec. 27, 2009
I've made this recipe like 4 times this month! Each time I've sub'd eggnog for the milk ('tis the season) and the first 3 times I forgot the nutmeg, however, when I made it for Christmas breakfast, I used freshly grated nutmeg - magnifico!! I think I could have eaten this without the syrup and it would have been tasty. This recipe definitely goes on the "hit" list. Once the holidays are over I'll try the recipe exactly as written, with milk not eggnog.
Was this review helpful? [ YES ]
1 user found this review helpful

Displaying results 1-20 (of 32) reviews
 
ADVERTISEMENT
Go Pro!

In Season

 Quick & Easy Grilling
Quick & Easy Grilling

Easy weeknight dinners, ready in a flash.

Fresh Summer Meals
Fresh Summer Meals

Enjoy the bright days of summer with easy recipes.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States