Menwith Hill'er Back Home !! Recipe Reviews (Pg. 10) - Allrecipes.com (1435860)

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Slow Cooker Chicken Stroganoff

Reviewed: Jul. 22, 2004
Yum!! I used 1/2 packet Lipton Veggie soup mix (instead of salad dressing mix), added 1/4 c. water, and sprinkled some dried parsley and dried soup veggies on top. I also put in 5 small chicken breasts (didn't cut into pieces). I actually put EVERYTHING in the slow cooker at once, from the start!! Came out perfectly!!!!!! Could see using this same recipe in the slow cooker with shredded cooked, turkey, and serving over stuffing - yum!!!!! Thanks a bunch!!!!!!!!!!!!!
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4 users found this review helpful

Puerto Rican Garlic Marinade

Reviewed: Jul. 21, 2004
Wow!! Thanks a bunch for this "keeper"!!!! I used a pound of pre-cut beef ("for stirfry") and marinated for about 4 hours. I poured all in a hot pan, cooked for a bit, drained off most of the liquid, then finished cooking. Served on plain mashed potatoes (because the meat is a little salty!) and with steamed broccoli. Got 5 stars from the Hubby!!!!!!!! :-) I also could have used the meat for fajitas too!
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1 user found this review helpful

Easy Ham and Noodles

Reviewed: Jul. 18, 2004
Great Recipe - Thanks!! Changes I made: 1. added a can of condensed cream of Chicken soup (in addition to soup in recipe!). 2. Used a cup of shredded mozzarella cheese (instead of Cheddar cheese). 3. Added 1 tbsp of Dijon mustard and 1 tsp garlic pepper. 4. Used 3 cups of cooked dumplings (instead of 2 cups egg noodles). 5. Added one 12-oz package of cooked (al-dente) petite green beans - adds a little "crunch". Remember - you don't need "leftover" ham - you can buy a package of pre-cooked diced ham at most grocery stores! Top this all off with crushed Ritz crackers and generously dot with butter. Don't be a food snob! - - this would be very nice to serve to guests in the Fall/Winter with homemade bread and a nice salad! p.s. - it would be more clear to if the recipe stated "evaporated milk"....for new cooks, that is!
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2 users found this review helpful

Pork Chops and Sauerkraut

Reviewed: Jul. 17, 2004
This is a nice recipe - but it just didn't come out the way we hoped. The sauerkraut was very nicely flavored - but this recipe doesn't make for very moist pork chops. If I adjusted it and added much more liquid and converted it to a slow-cooker recipe - then perhaps I'd make it again...but this stovetop version would be much better suited to sliced kelbeisa sausage instead of the chops.
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4 users found this review helpful

Karen A's Chocolate Dump Cake

Reviewed: Jul. 13, 2004
Well - I didn't have the right flavors of cake mix/pudding/chips - but guess what?? - I used "Cherry Chip" cake mix, Hershey's Rasberry chips, and Vanilla pudding mix (non-instant)...and it came out GRRRRRRREAT!!!! Very rich and dense (almost like a bread pudding texture) - great hot with vanilla ice cream! (p.s. - I used Whole Milk!)
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106 users found this review helpful

Quick Pumpkin Pudding

Reviewed: Jul. 13, 2004
I used cheesecake-flavored pudding mix. Came out great!!!!!!!!!!!!! I added a little extra nutmeg!!
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1 user found this review helpful

Slow Cooker Pineapple Pork Roast

Reviewed: Jul. 12, 2004
I give this a guarded 4 stars because I would not use a roast for this recipe again. I will, however, use this recipe again for pork chops, small pork loin, or chicken breasts instead. The rest of the recipe is great - a nice, light fruit flavor (I used spicy seasoning salt)....but there is not enough liquid to cover the entire roast - so if you do use a roast - turn it over halfway through, so the top half doesn't dry out. Again - a very nice flavor. If you are looking for more spice - you might have to add a splash of teryaki or soy sauce. Great way to get fruit into a meal!
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155 users found this review helpful

World's Best Peanut Butter Fudge

Reviewed: Jul. 6, 2004
Ok - for those of you that had trouble with this recipe - try these things: 1) Like many others did, I mixed the flour, peanut butter, and m.creme ahead of time (with a mixer). 2) I used evaporated milk instead of regular milk. 3) I used Swansdown Cake flour instead of regular flour. 4)I used an even cup of marshmallow creme (8 oz). I found out the temperature to cook fudge to is 238 degrees F. - so I did that, using my candy thermometer and didn't go by time. The moment it reached that temp - took more than 5 minutes on medium/medium high heat - I took it off the burner and mixed the rest of the pre-mixed ingredients in. After a LOT of elbow grease with a REALLY sturdy whisk (a square pot whisk) - when everything was blended - I let the mixture cool to about 160 degrees F and whisked with vigor again - before spreading in a glass pan that had been lightly sprayed with butter-flavored Pam. Once in the pan - I used one of those sharp gadgets that you use to hold a tomato with while slicing it (mine's Pampered Chef) - and made a nice grid pattern before it started to harden. Came out perfectly!!!!!!
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352 users found this review helpful

Graham Griddle Cakes

Reviewed: Jul. 6, 2004
Finally - something different to do with pancakes!!! Great recipe!!! I used self-rising cake flour (Presto brand) and eliminated the salt and baking powder. I used whole milk and sprayed my griddle with Pam spray instead of using butter. This one's a keeper!!!
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4 users found this review helpful

Tangy Apricot Glazed Ham

Reviewed: Jun. 26, 2004
I used this recipe for a slightly different dish! I made the "glaze" - but only used 1/2 tsp. of the dried mustard, added a tbsp of brown sugar, and 1/4 c. apple jelly. I put this mixture in the slow cooker and added two small packages of diced/fully cooked ham. Cooked on low for about 3-4 hours and served with cooked broccoli and buttered french bread. Great for cold weather!!!! Thanks!
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6 users found this review helpful

Neapolitan Bundt Cake

Reviewed: Jun. 26, 2004
Fun recipe! My layers stayed pretty intact - I poured the chocolate and strawberry batters over a spoon - so they wouldn't drop through the white batter. I used 1.5 tsp of strawberry extract and I also added 1 tbsp of chocolate malted milk powder to the chocolate mixture. Thanks a bunch!!! - will serve warm with neopolitan ice cream!!!!!!!
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8 users found this review helpful

Hot Buttered Rum Mix

Reviewed: Jun. 5, 2004
Great recipe for any chilly day!! I've used this recipe for many years - but it was good to come across it! Thanks! PS - We always added white rum or bourbon - try it!
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2 users found this review helpful

Party Chicken I

Reviewed: May 15, 2004
Good recipe! I added a teaspoon of freshly ground pepper to the sour cream/soup mixture. I used smoked back bacon - so it wasn't as salty. - - In response to a previous reviewer's comment that this was a "heart attack waiting to happen" - well - to us - that's rubbish - we only eat fast food at most TWICE a YEAR (and NEVER eat any type of frozen dinners!) - so we don't view the occasional home cooked indulgence as any type of health risk!!
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7 users found this review helpful

Carrots in Dill Butter

Reviewed: May 10, 2004
Fantastic!! I will also use this as a base recipe and use different herbs next time - depending on what I'm pairing the carrots with as a main dish! Thanks!
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2 users found this review helpful

Linguine with Peppers and Sausage

Reviewed: May 10, 2004
I used a very sweet white wine - - added red pepper flakes and ground black pepper to it - and let it sit for a bit before preparing anything else in the dish. Came out perfect!!!
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2 users found this review helpful

Lemonade Pie III

Reviewed: May 10, 2004
Great recipe! It was a little too sweet for us - so I added more cool whip than the recipe called for. But it came out great and had a little more subtle flavor!!
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2 users found this review helpful

Berry Trifle

Reviewed: Apr. 19, 2004
Very good dessert! I only used fresh blueberries. I didn't have praline liqueur - so I very generously used "Irish Mist" liqueur instead. Thanks for the quick recipe!!!!
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1 user found this review helpful

Chicken Hurry

Reviewed: Apr. 19, 2004
Great recipe!! I wasn't in a "hurry" - so I thinly sliced one green pepper and one red pepper and spread them in the baking dish first. I used three large, boneless, skinless chicken breasts and baked, uncovered for 50 minutes. I served over white rice. If you feel the sauce is too salty - you could mix the sauce and peppers with a large amount of white rice - then serve that alongside the chicken.
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2 users found this review helpful

Creamy White Wine Sauce

Reviewed: Apr. 18, 2004
This is a great cream sauce recipe - either plain or to start from. I doubled the recipe and served it on ham/asparagus pasta. I did add a lot of fresh ground pepper. I think next time I prepare this - I will add either shallots, mushrooms, and/or fresh parsley that has been sauteed in butter - after the sauce is thickened - and then serve it on angel hair pasta or "bird nest" pasta. Perhaps the reviewer before me didn't like it because they didn't use their favorite wine? I used a medium sweet white wine this time - but will use a drier one next time.
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144 users found this review helpful

Peach Angel Food Cake

Reviewed: Apr. 4, 2004
The angel food mix I used was a 16 oz. box - and I used a can of peach halves in heavy syrup (15 1/4 oz) - which I cut up myself (perhaps there is less liquid in a can of peach halves rather than already diced peaches????). I spread the batter in a 9x10x2 ungreased baking pan (9x13x2 would work too!) and baked at a slightly higher temp (I have a gas oven) - until it was pretty brown on top and a knife came out clean. It was not soggy at all! It was great - hot out of the oven with vanilla ice cream on the side!!!! I had mine with powdered sugar sprinkled on top (also hot out of the oven!). Great for a quickie Movie night dessert/treat!!! Best to eat it the night it is made - not suited to be "leftovers."
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22 users found this review helpful

Displaying results 181-200 (of 211) reviews
 
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