ALLFROMSCRATCH Recipe Reviews (Pg. 1) - Allrecipes.com (1414559)

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Corn Chowder II

Reviewed: May 23, 2004
I am giving this 5 stars because of the great taste. I used a hot fresh red pepper instead of a red bell as the grocery store didn't have one. We used this as a DIP though with corn chips because it was so thick! It made a great dip though and will use it as a change from nacho cheese dip, etc. Couldn't stop eating it!
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Creamy Au Gratin Potatoes

Reviewed: Aug. 21, 2006
I have lots of potato/cheese recipes that are great but this is the only one that I would call "Au Gratin Potatoes". It has the right flavor. I used Gold Rush brand sharp cheddar. It has a stronger taste than others, I think (which we like). I mixed 2 T. parsley flakes in the sauce for color (might try chives, also). Been looking for a long time for an au gratin recipe for potatoes. Thanks!
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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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4 users found this review helpful

Spaghetti with Garlic and Basil

Reviewed: Sep. 14, 2006
This had lots of flavor! Nice and garlicy. We wanted our carb fix last night but with butter and garlic and this was it. I accidentally poured in 1/2 c. olive oil but still kept to the 1/4 c. butter. Without sauteing, I added 1/2 an onion that I needed to use up and 1 t. each of dried basil, marjoram and red pepper flakes, 1/2 t. each of salt and pepper. We love cheese so doubled it to 1 c. grating a good quality Parmesan and also mixing it in with the hot noodles. Nice change from tomato or creamy sauces. Will definitely make again. Thank you!
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7 users found this review helpful

Pleasant Pork Chops

Reviewed: Oct. 19, 2006
My pork chops did not turn out as tender as usual so I will have to adjust cooking times or something. Minor stuff --the FLAVOR in this recipe is to die for! I used 1 t. chicken soup base nuked with the 3/4 c. water for the chicken broth. Hub thought that I should either dice or chunk the onions next time for a smoother texture. I agree with dicing them. This sauce was so good that it wasn't nearly enough! Will make much more (4 times?) next time for putting over noodles. Can't say enough about the flavor of this recipe. I even had cravings for it and had to get up in the middle of the night for it plus breakfast. Thanks for this keeper! P.S. I did not cook down to reduce the sauce, either (no surprise there!)
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The Best Lemon Bars

Reviewed: Oct. 16, 2013
Loved the crust! Will add more lemon for our taste. Used 6 T. lemon juice and didn't have the tang that we crave. Minor for an easy, go-to recipe. Thanks!
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2 users found this review helpful

Baby Carrots with Dill Butter

Reviewed: Mar. 21, 2007
My husband thinks that dill is only for pickles but I snuck this one in on him and we both liked it. Looks so nice, too. Thanks!
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Salmon Fillets with Creamy Dill

Reviewed: Apr. 10, 2007
This was absolutely wonderful!!! Salmon has a strong taste but if you want to "mild it down", this is the recipe. I had a nice chunk but it was only .86 ounces, about 1 1/2" tapering down to 1/16". I scaled the whole recipe down to "one serving" to get the quantity of ingredients right (even though the amount of salmon was just right for two). I used dried herbs for everything but the same quantity and added pepper, the same quantity. I added 1 t. garlic powder and then didn't measure, just sprinkled the dill over it to finish. I did go to the 40 minutes for baking. It was PERFECT from end to end! It was moist and flaky. Soooo easy yet could be part of an elegant meal. Thanks for a terrific recipe!
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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

Sauerkraut Hot Dog Topping

Reviewed: May 28, 2007
Ditto what Molle said! We are kraut eaters but I would think if you had some that weren't, the sweetness in this mixture just might change their mind. Thanks!
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1 user 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

Garlic Broccoli

Reviewed: Jun. 28, 2007
We had this last night and everyone just raved about it. I did steam the broccoli first. As suggested, I used 1/2 t. salt and 1/4 c. of oil (canola, our preference, but will try olive next time). Was pressed for time so used 1 T. garlic powder. WOW, was this ever good! Husband, daughter, son-in-law and I ate only that until it was gone! I didn't even have Parmesan so I can only imagine how fantastic next time with it.
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4 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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22 users found this review helpful

Slow Cooker Chicken and Dumplings

Reviewed: Nov. 26, 2007
Reading many reviews, I did the following: Used 1 t. pepper and 1 T. each oregano, garlic powder and dry mustard. Used 1 can cream of chicken (all I had) and 1 of cream of celery. Added one can each of water, which was fine to cover. Added 8 oz. mushrooms, quartered because I had them to get rid of and coarsely chopped the onion. We prefer boneless thighs so used them. Used one 16.3 oz. Grands and one 7.5 regular biscuits. I would not put in so many biscuits next time. I put them in 1 1/2 hrs. ahead of the 6 hr. mark and they were fine. This recipe is super easy and as you can see by many of the reviews, can easily be changed to your tastes. Thanks!
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Herbed Green Bean Casserole

Reviewed: Jan. 3, 2008
Had this on New Year's Day. It was an interesting way to serve up green beans. I used 2 16oz. bags of frozen petite whole beans. I then used the Parmesan that comes in a plastic container in the "specialty cheese" section. The shreds were about 1/2" long and really added something visually to "dress up" the dish. It was a bit salty so I will only use 1/4 t. next time. Everybody loved it. They left me just enough to taste it again so I could write up my review today. Thanks for a really different twist on green beans! I never would have thought to add bread crumbs like that.
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Brown Rice, Broccoli, Cheese and Walnut Surprise

Reviewed: Jan. 27, 2008
This was a really great idea, pairing the brown rice (used regular) and walnuts with the broccoli. I used frozen broccoli and next time I will double it. I dissoled a beef bouillion cube in a cup of water as I didn't have vegetable broth. I omitted the cheese because that just didn't seem to match up with the dish to me. Next time I think I'll add diced apples to cook it with and a complementary spice, maybe marjoram. I mixed in the broccoli and it still made an attractive presentation. Thanks for a different and nice "company" recipe.
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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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13 users found this review helpful

Reuben Casserole

Reviewed: Mar. 19, 2008
This was SOooooo good! I have wanted to make a Reuben Casserole for years. I read quite a few reviews and modified very little. I had a large chunk of roast leftover so I upped the quantities. I used 1# of bread, laid the slices out on a cookie sheet and put in the 400 oven for about 3 or so minutes until toasted. Meanwhile I put a 32oz. jar of sauerkraut, drained but not rinsed, into the 9x13" casserole. Hub did find Russian dressing (Wishbone at a Safeway) and poured the whole 16oz. bottle on the sauerkraut, mixed it up and spread it out. Put the shredded corned beef over that then topped it with 2c. shredded Swiss. Broke the toasted bread into pieces and spread them over the top. It was fantastic, so easy and tasty BUT it was not very attractive with the bread on top so next time I'll take another 1-2c. shredded Swiss and put it on top. Also, since the bread is on top, I might try to cut a step and try baking it before the bread layer for 15 min. then toasting torn up pieces at that point on top with the final cheese and bake for another 10 min. (always looking for the easiest way). I baked it all uncovered with great results. Thank you, it was worth the wait!!!
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Absolutely Ultimate Marinade

Reviewed: May 26, 2008
This had so much flavor for only marinating it for about 6 hours. Used it for grilled chicken thighs. Delicious! Thanks for sharing.
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2 users found this review helpful

Carrots in Dill Butter

Reviewed: Jun. 7, 2008
Super easy and tasty. I also used dillweed. I just happened to have exactly 8 carrots left but I know next time I will use 1# baby carrots. I also agree to start testing the carrots at 20 minutes. Thanks!
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