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Italian Breaded Pork Chops

Reviewed: Feb. 4, 2007
I never breaded my pork chops before but since husband came along, he loves them that way so this was my attempt. These came out just as advertised but I should have read more of the reviews and went with 1 less egg and half of the bread crumbs (although it did make it quick and easy to bread with all of those crumbs!) I did transfer to a glass casserole for baking and easy table presentation. Might add ground rosemary next time. The 2 T. olive oil probably could have been 3-4 T. They did come out looking picture perfect though and hub must've complimented them more than anything else I've made (and I cook a lot). Thanks for the really easy recipe to get all that praise for!
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177 users found this review helpful

Nana's Christmas Stollen

Reviewed: Dec. 6, 2007
Perfect! I doubled the fruit but no other changes. (I used cranberries, apricots, cherries, plums and also sliced almonds). The dough turned out wonderfully. Mixed it in my Kitchenaid mixer. Absolutely no flour adjustments needed. I dusted the baked loaves (4) generously with powdered sugar. Easy recipe and like ones I made years ago but less work! I'll be making it more often now. Thank you for bringing back a tradition.
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54 users found this review helpful

Easy Pickled Beets

Reviewed: Jul. 20, 2009
We used fresh beets and green onions from the garden, cooking the beets for a few minutes until sharp knife-tip tender. We doubled the recipe for the amount of beets we had but only used 2 c. sugar still and 1 1/2 t. salt. The cinnamon was the perfect touch! These would go nicely as a side with pork. Thank you!
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34 users found this review helpful

Easy Shepherd's Pie with Garlic Romano Potatoes

Reviewed: Jun. 25, 2007
This was always my husband's favorite comfort food. I didn't quite get it (bland, blah) but after trying MANY recipes, I'm a believer after this one. I had to change a few things as to what I had on hand. I was trying to use up mashed potatoes so I added 1 T. of garlic powder and the 1 t. oregano to the meat mixture. Only had 12 oz. frozen corn and the tomato sauce had jalapenos in it. Had 6oz. Feta that I sprinkled over the meat mixture then frosted it all in a 9x13 dish with about an inch of mashed potatoes (at room temp. to ease spreading). Next time, I'll add chives or parsley for color and sprinkle paprika on top. This was SO tasty. I know it is my husband's favorite but he ate almost half of the whole dish himself. This will be the only recipe we use now. Thank you!!!
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34 users found this review helpful

Cranberry Chutney I

Reviewed: Aug. 1, 2006
Ever since I came across this recipe a few years ago, I have used nothing else since. It's become a tradition to serve it. I do add 1/2 c. walnuts. Thanks for a really great recipe!
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25 users found this review helpful


Reviewed: Dec. 18, 2006
I ditched my old recipe for this one. This was the easiest dough that I ever worked with.
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24 users found this review helpful

Creamy Pork with Sour Cream Sauce

Reviewed: Nov. 12, 2007
My husband is the the pork chop king. He could eat them 7 days a week but he never had pork cube steaks. He went wild over these! I used Smart Balance to brown them in. Didn't want to open a can of chicken bouillion for only a 1/2 c. so used 1 T. chicken soup base in 1/2 c. water. Also, up'd the garlic a bit to 1/4 t. "Roasted Garlic and Savory Spices" was the seasoned breadcrumbs I used. They turned out PERFECTLY. Moist inside with a nice crust. You could cut them with a fork. As someone else said, next time I will double the gravy for the mashed potatoes I served with them. A true keeper!!! Thank you very much; I can hear his request already for this one over and over.
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23 users found this review helpful

Three Cheese Baked Pasta

Reviewed: May 22, 2006
This was SO tasty! Used penne pasta and 3 jars of Prego chunky vegetable type sauce. Used 8 oz. package Provolone slices plus 2 slices out of a 2nd package to cover the pan. Used the whole 2 c. sour cream to make it even easier. Also, used the whole 8 oz. ball of Mozarella for the same reason. (Don't have to measure that way--it's just me). Added a tablespoon of oregano. We LOVED this recipe!!! I might add a 4th jar of Prego next time to make it even saucier and maybe a little salt. Great, tasty, tasty, tasty recipe. Thanks!
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20 users found this review helpful

Party Pinwheels

Reviewed: Nov. 5, 2007
I used the chive and onion soft cream cheese after reading that this needed more flavor. Instead of celery, used green pepper and sharp cheddar cheese. We like things with strong flavor so I might throw in a can of green chilis or jalapenos next time. It just seems like it's missing (to us) a dominant spice of some sort. Worth playing with as it's so easy to pick up and eat and looks so attractive on the buffet table. I just need to kick the flavor into gear some for our taste. Thank you!
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19 users found this review helpful

Beef Stew with Ale

Reviewed: May 24, 2011
I read the ingredients and read the reviews and I was excited about this recipe and ready to go. What I DIDN'T read was all the instructions. I've been pretty much a flour the meat, brown, throw in the rest of the ingredients and walk away for a few hours, crockpot-like. This one is more labor-intensive than that and I was getting kind of bummed because I really had other things to do that day than fuss with dinner. I'm so glad I hung in there though! This was just the absolute best!!! I won't say that I wouldn't try to cut or combine a few of the steps to see if it makes any difference, but I'll tell you what...if it DOES, I will go right back to this one and stop whining! This is a just FANTASTIC stew...the flavors just meld so wonderfully. Thank you, thank you, thank you. I'm craving it as I write just thinking about it. SO tasty!!!
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17 users found this review helpful

Lori's Spicy Chipotle Lasagna

Reviewed: Jun. 19, 2010
Beyond excellent! So much flavor! Like someone else said, I'll never boil lasagna noodles again --that was the bonus. For our tastes, used 1 T. of the chipolte chili in adobo sauce (about 2 chilis), 3/4 t. sea salt, 3/4 t. black pepper and it was just perfect. Also, used the diced tomatoes as others suggested. Had to use dried spices; 1 t. basil and 2 t. oregano. Used 2 containers of mushrooms, Neufchatel in place of cream cheese and a slightly bigger bag of spinach. Didn't have Asiago so doubled the amount of Parmesan. I don't think it made a bit of difference using what I had on hand. This was absolutely to die for! This made one 9 x 13" and one 9x9".
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17 users found this review helpful

Yam Casserole

Reviewed: Aug. 1, 2006
This was just the best! It's so good, so addicting! I used 2# fresh yams, changed the white sugar to 1/4 c. brown sugar and used Total Brown Sugar and Oats, slightly crushed. It was fantastic. Made it for the Holidays once and EVERYONE raved, now it's a tradtional dish. Thanks!
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15 users found this review helpful

Creamy Pasta Primavera

Reviewed: Feb. 1, 2008
I read all of the reviews and made the changes accordingly. I still have to tweak the consistency, thinning it out as it still is rather a "glob". The taste and ease of making it was there though. What I did was use a carton of mushrooms, a bunch of green onions, a whole green and red pepper, a few stalks of celery with the inner stalks and tops, a frozen bag of peas and a bag of broccoli (thawed). Next time I would use fresh, not frozen broccoli, that's what helped turn it to mush. Some crunch would be nice. Omitted the ham. Added some pepper. Using 8 oz. of spaghetti, this amount of veggies was plenty, it's just the consistency that needs to be worked on. I hate to say adding heavy cream might do it but then it's not something you would eat every day.
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14 users found this review helpful

Sausage Egg Muffins

Reviewed: Oct. 15, 2006
I put shredded Monterey Jack on top halfway through. Used one chipotle chili (canned), diced, as that's all I had on hand and sage sausage for the same reason. These look so nice --they look like they're difficult to make but are so simple. I'll scale it down for just the Hub and I but it'd be nice to serve for holiday brunches, etc. Really different. Thanks!
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13 users found this review helpful

Seattle Cream Cheese Dogs

Reviewed: May 28, 2007
I used brats but I can see this would be great with kielbasi, too (and hot dogs!) The cream cheese really made it. I nuked it in a cup for 30 seconds or so to soften. Per Molle's review, I used the Sauerkraut Hot Dog Topping, also. This is the way to go serving dogs of any variety! Thanks!
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12 users found this review helpful

Grilled or Fried Skirt Steak

Reviewed: May 20, 2007
Couldn't believe how just so few ingredients packed so much flavor. So simple and so tasty! Comes out perfect every time.
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12 users found this review helpful

Eggnog Pancakes

Reviewed: Aug. 1, 2006
I was skeptical with the eggnog in these but always having extra at the holidays, I went for it. Husband doesn't like "strange ingredients I put in food when experimenting but even he said these were really good! Thanks!
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12 users found this review helpful

Garlic and Sausage Stuffed Mushrooms

Reviewed: Dec. 26, 2011
Used Jimmy Dean Sage Sausage and sprinkled a little soy sauce on them right before they were done. These were SO good and held together beautifully! Thank you for sharing.
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9 users found this review helpful

Crustless Spinach and Mushroom Quiche

Reviewed: Apr. 18, 2013
This was very good. I never heard of jalapeno yogurt cheese, so I used 1 1/2 c. plain yogurt and a 1/4 t. of my Sister's dried, homegrown habenero. Yahoo! I preferred the quiche on this site I made about a week ago, Crustless Spinach Quiche (and I did add mushrooms; see my review) as I like the cheese to melt into it and Feta won't do that. I increased all of the ingredients by 1/4, using 6 eggs. It took one hour to bake. I'm thinking it would go well with thinly sliced lamb.
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7 users found this review helpful

Egg Foo Yung II

Reviewed: Nov. 29, 2011
I used all pork because that's just what I had to use up but I would do that and/or the chicken next time. Ground beef just doesn't sound like it would belong in this. I didn't have the time to do these individually at 1/2 c. each. I did the whole together which doesn't give you the look of Egg Foo Young but the taste was definitely there! Thanks for a great keeper!
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7 users found this review helpful

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