Adriane Ohrum Recipe Reviews (Pg. 1) - Allrecipes.com (1401323)

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Adriane Ohrum

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Gooey Butter Cake III

Reviewed: Mar. 28, 2012
Oh. My. Goodness. This was UNBELIEVABLE. I did change a couple of things, do them and you will not have a dry cake: 1. I used organic vanilla cake mix. I am not typically a box cake baker, so I am not sure if yellow cake mix is close to the same thing, but I think using vanilla cake mix gave it an amazing flavor. 2. Use only 2 cups of confectioner's sugar. There is absolutely NO need for 4 cups - not for consistency, and definitely not for sweetness. 2 cups cuts those horrid calories in half and is plenty sweet. Trust me. 3. Bake for only 30-35 minutes, NOT 40+! I pulled mine out and I could tell it was still soft in the center, but a toothpick inserted in the middle came out clean so I took the chance. Best move ever. The middle was soft and moist and buttery and heavenly! Everyone was Mmmm-ing and Ohhh-ing as they ate it. A few said they'd love it with chocolate or caramel drizzled lightly on top (or both!). I'm making this again soon for a dear friend and her hubby and I can't wait to Mmmm over it again!
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14 users found this review helpful

Easy Garlic and Rosemary Chicken

Reviewed: Mar. 7, 2010
So good! I soak my breasts in plain white vinegar for about 15 minutes beforehand to make then juicier. Then I did as the other reviewers suggested and added enough chicken stock to the pan to cover the bottom. This is important I think because it keeps the breasts from drying out. My very picky 6 year old meat eater LOVED it - and he won't even eat a chicken nugget! Total bonus that this is a very low fat dish.
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10 users found this review helpful

Crab Stuffed Chicken Breasts

Reviewed: Apr. 14, 2010
Very good and easy! Definitely use fresh mushrooms, sauteing them w/ the onions. I will add garlic and a little bit of Old Bay next time. Everyone loved this!
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4 users found this review helpful

Grandpa Bob's Spicy Barbeque Sauce

Reviewed: Jul. 2, 2009
This is a great BBQ sauce base. I say base only because we always add our own touches to things like this. I actually double the amount of BBQ sauce and use it with already grilled or leftover pork and cook it all down together on the stove. The sauce gets nice and thick and the flavor is great!!
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4 users found this review helpful

Avocado Steak

Reviewed: Sep. 13, 2007
It might help to explain this dish as enchiladas without the torillas. Very yummy indeed! I had a ripe avocado and thawed steaks for dinner, but no plan. As the only recipe I could find using both, I was a bit skeptical. However, it turned out to be a HUGE hit! I took some other reviewer's tips and added garlic salt and shredded mexican cheese blend to the refried beans. I marinated the steaks in worcestershire and Montreal Steak Seasoning, as we usually do. I sliced the beef and piled it on top of jasmine rice, topped with refried beans, carmelized onions, avocado slices and thinly sliced tomatoes. A few slices of fresh jalepenos on my husband's, too. He came back for THIRDS.
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4 users found this review helpful

Ham and Potato Casserole with Gruyere

Reviewed: Jan. 28, 2006
This was pretty good. I used good swiss cheese and otherwise followed the recipe exactly. It has good flavor, but with all of the dairy in it, it was a very heavy dish and a bit on the greasy side. I will probably make this again, but I might put something extra in like broccoli or spinach to add some greens to it.
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4 users found this review helpful

Chicken, Asparagus, and Mushroom Skillet

Reviewed: Apr. 3, 2013
This was excellent! The only change I made was that I was (gasp!) out of olive oil, so I used lemon olive oil that I happened to have from a stocking stuffer. I actually think that improved the dish. Between than and the lemon juice, it had a wonderful light citrus flavor. I, too browned the chicken in the olive oil and butter first to brown them. I also removed the chicken while the spices, garlic and vegetable cooked, then I put the chicken back in and covered the dish and removed it from heat and let the flavors soak into the chicken. I served it with salad and egg noodles. Very yummy! I'll be keeping this one in my arsenal.
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3 users found this review helpful

Pork Chops 'n' Pierogies

Reviewed: Mar. 9, 2010
This was definitely different and we liked it. I gave it only 3 stars because it didn't wow us and there are definitely improvements to be made on this dish. I would try adding some chicken stock to the pan when frying the pork - it may make them more juicy. I used brown sugar instead of white as other had suggested and that really added a great flavor to the sauce. My son loved it and even ate his meat, which he really doesn't eat often. You should try this recipe, it's different and interesting and after trying it once you will know how to change it for your tastes.
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3 users found this review helpful

Bottom Round Roast with Onion Gravy

Reviewed: Sep. 16, 2009
This was pretty good! I only used 5 onions, and used red wine vinegar instead of regular vinegar. I used a traditional cast iron dutch oven which made all the difference. The gravy turned out dark brown, not light like in the picture, but it was very flavorful. My husband thought it tasted like a great homemade German dish. Served it over egg noddles and a side of asparagus.
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3 users found this review helpful

Strawberry Spinach Salad I

Reviewed: May 22, 2006
The best salad ever!! I always dry toast the sesame seeds to bring out the flavor and I toast the almonds in a little butter first. So good!!
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3 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Nov. 1, 2005
This was OK. I think I need a bigger crock pot - a 5 1/2 lb pot roast took up almost the whole thing (I think my cooker is 5 qt). The pot roast should really be flipped half way because mine was well done on top and not done enough on the bottom.
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3 users found this review helpful

Betty Crocker's Easter Bunny Cake

Reviewed: Apr. 4, 2005
The creative aspect of this recipe is great and VERY easy to do. The cake mix itself is OK, but I HIGHLY recommend making your own cream cheese frosting rather than using the fluffly white frosting. Using a cream cheese frosting is much better for a carrot cake, otherwise it is just too sweet combined with the coconut flakes. This was a visual hit on Easter Sunday, but not much got eaten.
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3 users found this review helpful

Peanut Butter Candy Bars

Reviewed: Nov. 5, 2004
Usually I make a new recipe once or twice. Not this one - I have made it and have been requested to make it over a dozen times! I recommend using natural peanut butter - the coarser consistency makes the peanut butter part more like a peanut butter cup - YUM!!!!!! Also, I only put in about 3 to 3.5 cups of sugar - it is just as sweet!
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3 users found this review helpful

Jamie's Cranberry Spinach Salad

Reviewed: Nov. 19, 2003
WOW! Yum yum yum yum! This was the best salad I ever made AND ever tasted! I loved it so much that I hope to make it often enough to never need to look at the recipe each time! The dressing is so good, too. I cut back the amount of sugar a little and it was still very sweet, but I have a sweet tooth, so that was good for me. This is going to become a signature salad for our family, I'm sure!!!
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3 users found this review helpful

Cilantro Edamame Hummus

Reviewed: May 29, 2012
Crazy good!!! Will make over and over again1
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2 users found this review helpful

Paprika Chicken with Mushrooms

Reviewed: Oct. 26, 2010
This a fairly good. We did like it, but felt it was missing something. It would be much better if you added sour cream and/or milk to the sauce to make a paprika cream sauce. I, too used minced galric in place of the garlic salt which has a much fresher taste. The onions and mushrooms were divine.
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2 users found this review helpful

Carrot Cake III

Reviewed: Oct. 20, 2010
My husband loves carrot cake. He said this was about the best he's ever tried!
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2 users found this review helpful

Herb Rubbed Sirloin Tip Roast

Reviewed: Oct. 20, 2010
This was super easy and very good! I can't get tri-tip roast at my supermarket but my local butcher has it with a nice piece of fat on the bottom, which kept it nice and tender. Very good flavor. I'm sold on this cut of beef and will be visiting my butcher more often!
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2 users found this review helpful

Chocolate Chip Walnut Pie

Reviewed: Mar. 3, 2009
This was great. Not sure how you can mess this up...unless you don't put the spice whipped cream on it!
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2 users found this review helpful

Black Bean and Corn Salad II

Reviewed: Jan. 5, 2007
I used this as a basis for what turned out to be super yummy! I didn't have some things, so I used beans, corn, cukes and grape tomatoes. The dressing didn't have enough kick for us, so I added some white wine vinegar and a tiny bit of sugar and it was great. We tosed this on a bed of spring greens and topped it with herb-crusted seared yellowfin tuna. It was SO GOOD!
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2 users found this review helpful

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