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Southern Candied Sweet Potatoes

Reviewed: Oct. 20, 2009
If you want more of a candied yam where they almost look fried around the edges, then reduce the amount of sugar and butter. Too much sauce drowns the potatoes and they overcook in too much sauce and start falling apart, become liquidy and mushy. So many recipes call for too much liquid, reduce by half and make sure to cook your butter and sugar first for carmelization, then add your potatoes. Make sure there is just enough sauce on the bottom of the potatoes and NOT half way up. Then they become candied.
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230 users found this review helpful

Best Toffee Ever - Super Easy

Reviewed: Oct. 16, 2009
Toffee came out excellent! My mom, who was an expert candy maker, taught us that boiling sugar like in this recipe requires OCCASIONAL stirring. This recipe states to "STIR OCCASIONALLY" so follow the recipe. Some women who are not familiar with making candy want to stir and stir because that's what we know, but boiling sugar for candy does not require a lot of stirring. Always use a wooden spoon, no metal (changes the temp). The reason the butter separates: by stirring and stirring you're cooling the sugar down and not allowing it to get hot and cook. Do not take a spoon and scrape the sides of the pot "above" the boiling line, that's where the sugar crystalizes. If you scrape, your candy will come out gritty. Hopefully this helps.
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169 users found this review helpful

Grilled Tri-Tip with Oregon Herb Rub

Reviewed: Mar. 15, 2009
If you've never cooked a tri-tip roast, it's a must. It's the easiest, fastest, and tastiest roast that most people aren't aware of. This is an old family tried and true recipe that my sister discovered thru a friend many years ago. In my family we bake it in the oven, so good for people who don't like to grill. Great for serving to big parties cuz people just go crazy for it and will ask for the recipe. Using a dry rub and add a 1/4 cup of brown sugar, marinate overnite. The brown sugar balances out the saltiness of the rub. Make sure the meat is room temperature, and with the fat side up, bake in a 450 oven for 25 minutes. Then with the meat still in the oven, turn oven down to 350 and cook another 25 minutes for medium rare. If you want medium, leave in another 5 minutes. Do not cover with foil while baking, and make sure when it's done to leave it on the counter for 15 minutes to rest before slicing thin. If you don't let it rest, all the juice runs out and looks messy and dries out the meat. Served best with a salad and baked potato. Enjoy! This will be the most tastiest and easiest beef you've ever eaten. Most beef roasts take hours to bake, perfect for an after work dinner that you throw in the oven with baked potatoes and leave it alone. Always comes out perfect.
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137 users found this review helpful

Best Ever Split Pea

Reviewed: Jan. 2, 2010
Soak peas over night in water; when done discard water. This step gets rid of all the gas in the peas and easier to digest plus less flatulence. Follow soup directions.
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116 users found this review helpful

Honey Milk Tea - Hong Kong Style

Reviewed: Jan. 23, 2010
I tried this drink and really liked it but way too sweet for me. Instead of using the condensed milk, I used regular whole milk...loved it.
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47 users found this review helpful

Cabbage Rolls

Reviewed: May 22, 2010
This was an easy way to delicious cabbage rolls. But here's what to do different next time to avoid some major problems: Use fattier ground meat (using dry rice in the meat sucks up any moisture and drys out the meat.) Microwave your cabbage a little to soften it and give it some water content (recipe calls for using raw cabbage which really doesn't get the right amount of steaming when cooking and the cabbage comes out rubbery and chewy). Also remove the thick veins on each cabbage leaf as they take longer to cook. Also add some ketchup for a sweet and sour taste, plus I add more sugar since I like my cabbage rolls sweeter.
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42 users found this review helpful

Fried Avocados

Reviewed: Jun. 15, 2010
Can be delicious if you use the right type of avocado. Don't use real soft or mushy avocados, buy them a little firm. Please make sure to add some salt to your flour or better yet use seasoned breadcrumbs. Can be a delicious and unexpected appetizer. The ultimate dipping sauce is a seasoned sour cream, such as Lawry's seasoning salt.
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26 users found this review helpful

Mexican Corn

Reviewed: Jan. 31, 2010
Comfort food indeed. So good you can eat it all week! I use half the cream cheese and for the other half use sour cream. No butter, add 2 cans of Ortega green chilis, sometimes throw in some leftover cooked rice and sprinkle with green onion. Really, really, good.
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20 users found this review helpful

Southern Candied Sweet Potatoes

Reviewed: May 9, 2009
My sister, Susan, is the queen of candied yams. They are the favorite dish on any table! Her secrets for stove top yams: cook the butter and sugar first to get it thick and syrupy (but don't burn it), then add the yams, this way you don't over cook the potatoes and get them all mushy and falling apart. Also make enough sugary mixture to "cover" the yams, this way you don't have to keep turning and busting them up and all mushy. If you have to, turn the yams over with a small spoon one by one and "make sure to cook on low" so they "slightly" bubble. Don't let boil vigorously, this turns the yams to mush. You won't perfect this dish on the first try, but if you master it after 3-4 times, you'll get the perfect candied yams and they will ALWAYS be requested on Thanksgiving. We don't add other flavorings, don't need to, but we do add marshmallows on top and stick in the oven just to brown. Even picky kids eat em up, enjoy! was to cook ied yams. They were truly candied, not mushy
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18 users found this review helpful

Cranberry Macadamia Bark

Reviewed: Dec. 12, 2009
For a much prettier and dramatic bark, melt the white chocolate or candy coating and pour it out on a foil lined pan then sprinkle your fruit and nuts on. This way you can actually see all of the colorful fruits and nuts. Break in pieces and enjoy.
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16 users found this review helpful

Luscious Lima Bean Soup

Reviewed: Jul. 17, 2008
Wow, what a delicious soup and turned out just like the picture. The soup was creamy and tasty, the Lima beans soft like butter. I had never made Lima soup before and so glad and a favorite. Of course my husband loved it too. My favorite was always Pea soup but I think I've been converted. The Lima beans are so light and velvety and the carrots add a touch of sweetness. I cooked with ham hocks so extra delicious and never forget the Bay leaves, but next time I think I'll try the veggie only way. I made a mistake and pureed it a little too much, big mistake since those Lima beans are the stars of the show. Thanks for a great recipe.
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14 users found this review helpful

The Twenty Dollar Burger

Reviewed: Apr. 24, 2008
These burgers were absolutely delicious, so flavorful. Served them at a BBQ and everyone ate them up. Loved the horseradish mayo, a real bonus.
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14 users found this review helpful

Roasted Tomato and Zucchini Salad

Reviewed: Jun. 15, 2010
Thanks for this reminder on stacked caprese salad. So impressive as a salad and everyone is always so surpised at something so simple but so delicious. I usually use the big beef tomatoes and then I don't have to stack so high.
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13 users found this review helpful

Garlic Bread

Reviewed: Apr. 17, 2009
Heat half butter and half olive oil with a little salt, parsley, and garlic to preference for about 5 minutes. Cut bread in half length-wise and spread on the inside. Also apply some olive oil only to the outside of the bread if you like your garlic bread crunchy. Heat in the oven with no foil.
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11 users found this review helpful

Nutty Cream Cheese Frosting

Reviewed: Apr. 14, 2008
Loved this frosting. Good on cakes, cupcakes, but especially pumpkin bread. Nice for those that love nuts on their sweets.
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11 users found this review helpful

Chicken Crunch

Reviewed: Jun. 5, 2010
This recipe is a 4, but if you want a 5 then don't add the soup but instead add 1 tablespoon of Lawry's seasoning salt to the sour cream then continue on with the recipe. This will kick it up to a 10!
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10 users found this review helpful

Fabulous Fargozas

Reviewed: May 2, 2010
Loved these without adding the sugar. I also included some chopped up fresh spinach, delicious.
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10 users found this review helpful

Crab Ceviche

Reviewed: Mar. 14, 2010
Whatever you add or don't add, just don't forget to pour in some Clamato juice--not tomato juice-- but Clamato juice. Will make you hum!! Your guests will keep wondering what the secret ingredient is. I serve with potato chips or sour dough bread with butter.
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10 users found this review helpful

Aunt Phyllis' Magnificent Cheese Ball

Reviewed: Oct. 24, 2009
My cheese ball I add bits of bacon, and some creamed horseradish as a secret ingredient that surprisingly drives everyone crazy wondering what it is. I like the way this cook decorated her cheeseball, how cute and creative...thanks!
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10 users found this review helpful

Vietnamese Fresh Spring Rolls

Reviewed: Aug. 16, 2008
TIPS: You don't need warm water in a bowl, make it easy for yourself. Hold the wrapper under the faucet for one second; Lay on a wet towel and assemble (the wrapper will soften up immediately) Be careful to buy the wrappers made of rice, don't buy the wrappers that look like white like flour or are made with flour - these are the wrong ones and are for making fried eggrolls. 99 Ranch Market has them in the Vietnamese section of their stores. You can add whatever ingredients you want, but using basil, mint, or cilantro are key to the unique taste of these rolls. Don't overstuff the roll, these are delicate, and much easier to roll when not over-filled especially if you want to use a dipping sauce. You don't want these looking like burritos! After wrapping, slice them in half on a diagonal slice (much prettier). Dipping sauce: I bought thick teriyaki sauce, added a "little" crunchy peanut butter, and thinly sliced green onions. Rolling the wrappers: Easy to do but takes practice, and you'll be an expert after a few tries. Take these to a party, and everyone will go ga-ga over them and think you're a genius.
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8 users found this review helpful

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