Menwith Hill'er Back Home !! Recipe Reviews (Pg. 1) - (1435860)

cook's profile

Menwith Hill'er Back Home !!



View All Reviews Learn more

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!!!!!!
Was this review helpful? [ YES ]
362 users found this review helpful

Absolute Best Pancake Syrup

Reviewed: Jul. 15, 2008
I have such a mixed opinion on this one. I agree with everyone else about the wonderful flavor. I also agree about using a pot twice as big as needed because of the foaming after you add the b.soda. The foam took about 30 minutes to go away after the syrup was done. However - despite the great flavor - I could taste a slightly "carbonated" aftertaste of the baking soda. I had to refrigerate this syrup and wait until the next morning to reheat it in the microwave - then this baking soda taste was gone. I would recommend preparing this the day before you have guests over. Otherwise it does have the flavor everyone else says it does!
Was this review helpful? [ YES ]
157 users 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!
Was this review helpful? [ YES ]
155 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.
Was this review helpful? [ YES ]
146 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!!!
Was this review helpful? [ YES ]
109 users found this review helpful

Butter Beef

Reviewed: Dec. 9, 2004
What a FANTASTIC treat!! Made the house smell divine!!! I used a 1.5 lb London broil (cut into cubes) and 3/4 cup butter, added a 4-oz can of unsalted mushroom pieces, and one finely chopped leek, and the one envelope of dry onion soup mix - like the recipe states. Served over white rice and with minted peas on the side. This was the most tender beef I've ever had!!!
Was this review helpful? [ YES ]
109 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!)
Was this review helpful? [ YES ]
109 users found this review helpful

Cranberry Pumpkin Bread

Reviewed: Dec. 18, 2006
Fabulous!!! I also added an extra 1/2 cup of brown sugar and used 2 large eggs instead of the egg substitute. I baked in a 9x13 pan - so I could cut into bars and freeze for lunchbox goodies!!....but would have been fab as a sort of sheet cake with a cream cheese icing - will try that next time!!
Was this review helpful? [ YES ]
100 users found this review helpful

MMMMM... Brownies

Reviewed: Apr. 30, 2008
All I can say is "WOW". I doubled the recipe and baked in a 10x12 pan for 28 minutes. I used unsalted butter and just used a pinch of salt (don't like to taste any salt!). Also - I love chocolate and rasberry together - so I added a tiny bit of rasberry extract - and wow - added just the taste I was looking for! Thanks a bunch!!!!
Was this review helpful? [ YES ]
68 users found this review helpful

Sausage Stuffing

Reviewed: Dec. 1, 2003
Great recipe! I used one loaf of white bread and one loaf of wheat bread - didn't use the end pieces. I toasted every slice and cut off all the crusts, then cubed. I only used one scant teaspoon of poultry seasoning and added one teaspoon garlic pepper. I didn't have any sausage drippings - so I used more butter than listed. If I had baked this as a side dish - I might have had to add more liquid (chicken broth). But - since I baked it in the turkey (12 lb.)- no additional liquid was needed. It came out perfectly!!!!!!!! This is the recipe I will use from now on. For variety - I might try using "hot" sausage next year - or maybe a different type of sliced bread (potato??). Thanks!!!!!!!!!!!!
Was this review helpful? [ YES ]
67 users found this review helpful

Chili Seasoning Mix II

Reviewed: Sep. 28, 2004
I give this two stars because the flour overpowers the mix. I'm sure it is great leaving out the flour - but then I wouldn't be reviewing this recipe as posted. I was going to toss it - but saved it by adding (ironically) a packet of taco seasoning - which diluted the flour. Thanks anyway - will actually make this again - but without the flour!
Was this review helpful? [ YES ]
61 users found this review helpful

Slow Cooker Escalloped Chicken

Reviewed: Sep. 15, 2004
Good recipe - I do agree - use a lot less liquid than specified!! I just mixed diced raw chicken into the mixture before cooking and used one can of chicken broth - which was a little too much!!! I pre-sauteed the onion and celery until al dente. I used half white and half whole grain bread. I also threw in a handful of orange-flavored, dried cranberries and some sliced raw mushrooms (which will add their own liquid while cooking!). Next time - I'll use really tough french bread and whole grain bread and will add even more dried cranberries - they made it really "Thanksgiving-like"!!!!
Was this review helpful? [ YES ]
42 users found this review helpful

Baked Pancake Squares

Reviewed: May 15, 2008
Great recipe - I took the suggestions of other reviewers and did the following: doubled the recipe; put pecans, 1 stick of melted butter, and 1 cup brown sugar in the bottom of a 9x13 pan before pouring the batter in. In the batter, I used 2 large eggs and didn't double the baking powder. Just before putting in the oven - I sprinkled the batter with cinnamon. It came out perfect - inverted the pan on a platter and served with the pecan side up. Made it extra rich by serving with a combo of melted butter and syrup, with a side of bacon. Was a real treat - like a dessert - cross between a sticky bun and pancake! DH loved it!!
Was this review helpful? [ YES ]
31 users found this review helpful

Homemade Dog Biscuits

Reviewed: Feb. 15, 2007
I changed these a bit - eliminated the salt - dogs don't have the taste for it like people - and it's not good for them. I also used some water in place of the tomato juice - tomatoes can cause heart palpitations in certain dogs - so I'm not willing to take that chance. Thanks for the starting point though!!
Was this review helpful? [ YES ]
30 users found this review helpful

Seasoned Short Ribs

Reviewed: Apr. 30, 2008
This was a very good recipe - easy to do. I gave it 5 stars for this reason. However, it taught me one thing personally - I don't like beef short ribs. They are a little gamey tasting and very fatty. Maybe I'll try this recipe with pork country ribs next time.
Was this review helpful? [ YES ]
28 users found this review helpful

Teri's Dinner in a Pumpkin

Reviewed: Oct. 30, 2004
Great!! Great!! Great!! I microwaved the pumpkin a bit first - just about 8 minutes on 600 - helped! Also - I drained my meats - THEN added the spices - so they don't get drained away! I used HOT pork sausage. Also, I cooked some frozen French cut green beans and used those, instead of canned. I also used fresh mushrooms and added them after draining the meats, but before the spices. Next time - I will use 2 lbs of ground beef, add one more can of cream of mushroom soup, and add a generous sprinkling of cajun seasoning. That way - it's great in a pumpkin - or great on it's own (at other times of the year) on buns! Love the spices - they mixed well with the the hint of cajun seasoning too (actually Sylvia's Soul Food Seasoning)!!! I think next year - I will also spread cajun seasoning on the inside of the pumpkin too! Thanks!!!!!!!!!!!!
Was this review helpful? [ YES ]
28 users found this review helpful

Roast Leg of Lamb

Reviewed: Feb. 11, 2009
This was easy and came out absolutely perfect! I put in a large roasting pan and added water before and halfway through cooking to keep the moisture level up in the oven. Will use this again - would make a wonderful and different Christmas or Easter dinner main course!
Was this review helpful? [ YES ]
26 users found this review helpful

Grandpa's Classic Coney Sauce

Reviewed: Dec. 18, 2006
Wonderful!! Just like I remember when I was a kid - just the right flavor!!!!! Will make again!!! Note: I used ground bison instead of ground beef. Also - ***** read some of the other reviews.....this really shouldn't be compared to sloppy joe mix - or chili dogs - this is from the 1950's and it is right on the mark!!
Was this review helpful? [ YES ]
25 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."
Was this review helpful? [ YES ]
25 users found this review helpful

Hominy and Bacon

Reviewed: Oct. 17, 2004
Thanks for this recipe Mr. Hamer. It does have a very unique taste - but I've giving it 5 stars because it's wonderful to taste foods with "history" to them. I enjoyed sampling this dish - but I did add a shake of Cajun seasoning though! I didn't do this but think --- cooked in cast iron over a fire - then served with eggs, ham, and a cup of black coffee - you could just close your eyes and imagine how they all tasted together on a cold winter morning, so long ago. Some may not like the taste of this to fix again - but what a wonderful thing to fix once - especially to let the younger ones know the foods that used to be eaten during the history of our Great Country! Thanks again!
Was this review helpful? [ YES ]
24 users found this review helpful

Displaying results 1-20 (of 212) reviews
Go Pro!

In Season

Top Turkey Day Recipes
Top Turkey Day Recipes

So many classic recipes to please your pilgrims.

2014 Pie Countdown
2014 Pie Countdown

We're counting down from now until Thanksgiving with a great pie every day. Join the fun.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Most Popular Blogs

Read our blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States