Menwith Hill'er Back Home !! Recipe Reviews (Pg. 3) - Allrecipes.com (1435860)

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Brown Sugar Meatloaf

Reviewed: Jan. 5, 2011
Great recipe! I took the advice of other reviewers and mixed the ketchup and brown sugar and put on top of the meat loaf. The only other changes I made was to use evaporated milk and buttery round crackers instead of plain milk and saltines and I doubled the recipe and used 1 lb. each of ground pork, lamb, and bison. Baked until reached 160 degrees internally. Came out fantastic - will use again - Thanks!!!!
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2 users found this review helpful

Donna's Sherry Wine Cake

Reviewed: Jan. 1, 2011
Thanks so much for this! I never buy cake mix - but was craving a quick and warm dessert! This is a dessert I remember from the 70's - so was very glad to come across it! Instead of dusting with powdered sugar - we'd make a glaze from milk, sherry, and powdered sugar! The more nutmeg (freshly grated!) the better!!!
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2 users found this review helpful

Marinade for Steak I

Reviewed: Dec. 25, 2010
FANTASTIC!!!!!! We had two huge Porterhouse steaks - I marinated them for THREE days! The only thing I did different - was I used shallots instead of a white onion. Here's my TWIST: While the steaks were broiling, I took all the leftover marinade - took a little time skimming as much oil off the top as I could - and brought it to a rolling boil in a saucepan. I then added one package of Peppered Boursin (5.2 oz) and about 1/2 cup milk and reduced a little. This made a fantastic and rich dipping sauce for the steak (these steaks were just too beautiful for regular steak sauce!!!!) Now - I have leftovers of this sauce and I plan to sautee some mushrooms with the leftover sliced steak - and add that to some fresh cooked green beans and toss with this rich sauce!!! Nothing goes to waste!!!!!!!!!!!!!!!! If the sauce if too rich for you for this mix - you could add a can of mushroom soup and some milk - you get the drift.....Thanks Steveskat!!!!!!!!!!!!!!!!!!!!!
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9 users found this review helpful

Bourbon Whiskey BBQ Sauce

Reviewed: Dec. 17, 2010
I didn't pre-cook this sauce - I put all the ingredients into my slow cooker with some fresh cooked beans and sauteed onion, garlic, and sausage. Let cook on high for a couple hours - until bubbling - then low for the rest of the day. To address those that prefer to decrease the cider vinegar - I'd leave it as is for strong flavored meats - beef, ribs, etc... - but would cut it in half for chicken and baked beans.....Thanks for the fantastic recipe - perfect!!!!!!!!!!!!!!!!
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16 users found this review helpful

Nita's Lamb, Green Beans and Tomatoes

Reviewed: Dec. 13, 2010
I needed a different idea for dinner - and used this one! I used my slow cooker - on high for the first 2 hours - then on low for another 3. Regarding the ingredients: I added 1 28-oz can crushed tomatoes, 1/2 cup water, and 1/3 cup ruby port. I added lots of dried mint, Herbs de Provence, and a little sugar. I did brown the onion and meat - and used about 2 cups of French cut frozen green beans - came out just fantastic - will use again and again!!! For us - this dish must be served with warm, crusty bread!!! Melt in your mouth comfort food - great for our 12 degree night here!
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3 users found this review helpful

Smoked Turkey Wild Rice Soup

Reviewed: Nov. 30, 2010
This was a fantastic use for leftover turkey and a starting recipe base for me....... I started down that road because the instructions said to add the rice at two different points. I figured the second time was the right one. I also noticed there was no salt listed (the bouillon I used didn't add a salt taste at all for me)….so I went off on a tangent….The spice mix was very nice for this soup – but I added salt, Cajun seasoning, and red pepper. I added about 12 cups of water (I felt 8 was not enough for all the spices added!)…used dried celery leaf instead of the celery…used a tiny bit of red curry paste instead of the curry powder….. I used the two legs and two wings from our turkey. I diced my onions – didn’t want them in big pieces – since everything else was in small pieces! I brought to a boil and simmered for 30 minutes. Then I took out the turkey and removed the meat and returned the meat to the pot. I then added 1 quart of buttermilk (instead of the half and half), one cup of our leftover mashed potatoes, and one small can mushroom pieces (drained)……..and brought to a simmer and maintained on low for 30 minutes. I then added 1 cup Minute Rice and ½ cup “Egg Bow” pasta and simmered for 20 minutes. Came out wonderful! Oh – also – even though it’s common sense – the recipe should mention to remove the bay leaves before serving! I do love the combination of the spices – so don’t shy from this recipe – just needed a few tweaks for me!!!!
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9 users found this review helpful

BBQ Country Style Ribs

Reviewed: Nov. 15, 2010
Very good! We couldn't taste the lemon that much - but I think it did help add an extra depth of flavor and helped balance out the bbq sauce. Will use again! Thanks!
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2 users found this review helpful

No Guilt Cheesecake

Reviewed: Nov. 9, 2010
Good recipe – more like an eggy soufflé to me than a cheesecake. I didn’t have graham cracker crumbs – only a box of ginger snaps – so my crust was ginger snap based. Also – I used the full fat cream top French Vanilla yogurt – but I added 2 tbsp. of sour cream and 1 tsp. of raspberry extract to it before draining it (I used cheese cloth – not paper towels). Then – when I mixed the eggs, sugar, and yogurt curd together - I added more raspberry extract instead of the vanilla. OH – Don’t waste ANY of the liquid drained from the yogurt!!!!! Use in your favorite pancake, French toast, milkshake, or popsicle recipe!!!! Personally, I prefer "Joey's Cheesecake" recipe over this one - it uses a combo of cream cheese and yogurt!
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1 user found this review helpful

Baked Oatmeal Squares

Reviewed: Oct. 31, 2010
I doubled this recipe and baked in a 9x13 glass pan. It took 45 minutes in my oven to bake through! Also - I used dates instead of raisins and added 1/3 cup flour - because I thought the mix looked too liquid. I was right - the flour added just the right consistency - not crumbly at all!!!! It is supposed to be around 26 degrees for the next three nights here - so this will make a nice evening dessert (topped with a little vanilla ice cream, of course!!). Will use this again - many thanks!!!
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2 users found this review helpful

Pancakes I

Reviewed: Oct. 30, 2010
This recipe was important because it showed our family that we have certain preferences in pancake recipes that we couldn't quite put our finger on before. Don't shy from this recipe - it is a good basic recipe - however - for us - we learned that we only like pancakes made with melted butter - not oil. We also learned that we like pancakes made with at least some buttermilk - adds that extra zing. I always add some vanilla extract to the batter as well. I fixed these this morning exactly as listed - but thought that they would be better served savory - perhaps with some chicken divan???????
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2 users found this review helpful

Slow Cooker Tuscan Beef Stew

Reviewed: Sep. 30, 2010
Thanks for the great recipe! I have to admit - I used it as a guide only - because my pantry was lacking this week - need to do some shopping! Still - it turned out great - and can't wait to make it again using your ingredients!!! Thanks!!!!
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5 users found this review helpful
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Penne Pasta with Veggies

Reviewed: Sep. 20, 2010
Excellent!! - I added extra seasonings - salt, pepper, and italian seasoning - to our tastes - know your spices and your tastes and NO recipe can be bland!!!!! - Also - - - I used Campanelle pasta and 1 package of sundried tomatoes (not in oil). I didn't go by "cups" in the recipe - I used one huge bunch of brocolli (florets only), 4 large zucchini, and one bunch of thin asparagus. I didn't use the red pepper - didn't want that in this dish. After cooking the veggies - and the pasta - I cooked the diced s.d. tomatoes and prosciutto in one stick of butter - with 1/4 cup of olive oil. Mixed all in a large glass casserole and loaded the top with mozarella cheese. Came out FANTASTIC!!! Sure - is a little rich - but the extra butter in the pasta is good mopped up with soft french bread!!! Perfect dish with your favorite wine!
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5 users found this review helpful

Spicy Pumpkin Chili

Reviewed: Sep. 13, 2010
Great recipe – however – I think there is a typo in the ingredient list: the 1 4-ounce can of “tomato sauce with garlic and onions” – I am convinced that was supposed to read tomato “PASTE” (and that is what I used) – since I don’t think tomato sauce comes in 4-ounce cans (the tomato paste – to my knowledge – only comes in 6-oz. cans). Ok – I made a few changes – instead of a green pepper – I used a drained and rinsed can of diced green chilies. I didn’t have fired roasted diced tomatoes – so I used 3 regular cans of diced tomatoes and added 1 tsp. of smoked paprika. I also added 2 tbsp. of brown sugar. On the preparation front – I cooked the pepper flakes, onion, red pepper, and garlic in a saucepan and added a bottle of beer. Once those were soft – I used a slotted spoon to transfer them to the slow cooker – then cooked my pound of ground bison in the remaining beer liquid. Once that was browned completely – all the liquid was gone – made for added layers of flavor! Thanks for the great recipe!!!
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111 users found this review helpful

Almond Cherry Fudge

Reviewed: Sep. 13, 2010
WOW - quick and works!!! I changed a little - instead of the cherries and almond extract - I just used 1/2 cup of dried cranberries. I also used wax paper instead of the foil - makes for a smoother surface/appearance. I also used the fat free Le Lechera - the white kind - not the caramel kind - although I will be trying that next!!!
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11 users found this review helpful

Fresh Fruit and Yogurt Ice Pops

Reviewed: Jul. 27, 2010
This recipe is a great base for just about any type of popsicles you want to make! I defrosted a bag of frozen sliced peaches in the microwave - then put those with 3 cups of French Vanilla yogurt, 1/2 c. sugar, and 1/3 cup milk in the blender.....and voila - my peaches and cream popsicles came out fabulous!!!
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5 users found this review helpful

The Best Lemon Bars

Reviewed: Apr. 6, 2010
I'm sorry to dissent - but I feel the crust is too thick - tastes mostly of flour - and the filling is almost tasteless....and I followed the recipe to a T! I will stick with the ones my mother made for me in my younger years from the Betty Crocker cookbook. Please - if you are looking for perfection in a lemon bar - find another recipe. Now that I've seen the other ratings (sort from lowest to highest) - I see I am not alone in my opinion of this recipe.
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1 user found this review helpful

Bar-B-Q Baked Beans

Reviewed: Apr. 4, 2010
Good recipe to try - depending on your tastes. The chili sauce made these a bit too "zingy" for us.
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3 users found this review helpful

Oven Baked BBQ Ribs

Reviewed: Apr. 4, 2010
This was an excellent recipe. The only reason I gave it 4 stars was that I thought it should have at MOST 2 teaspoons of salt. It was rather a salty sauce with the 4 teaspoons. Would use this recipe again.
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2 users found this review helpful

Banana Nut Oatmeal

Reviewed: Feb. 19, 2010
This was great - I used wheat germ instead of the flax - but will just eliminate it next time and use all oats. I tried pecans instead of walnuts - think either would be good. I did add a bit of brown sugar - maybe next time I'll add a dab of peanut butter to go with that banana!!! This was easy and quick and I knew exactly what I put in it - as opposed to all those packet-mix oatmeals!!! You could even do bettter than those packets - you could use this as a base (minus the banana) and add your own peaches and cream, maple and brown sugar, or apples and cinnamon!!!! Thanks for the great recipe and recipe base!!!!!!!!! Ten stars!!!
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9 users found this review helpful

Kheer (Rice Pudding)

Reviewed: Jan. 12, 2010
Wonderful recipe - I thankfully DID NOT take the advice of other reviewers and omit the coconut milk or rose water.....- the only substition I made was out of necessity - I was completely out of raisins and used chopped dates instead. This pudding can be served warm or cold and has a delightfully subtle flavor!!!! Thanks for sharing!!!
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1 user found this review helpful

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