MORROW2001 Recipe Reviews (Pg. 1) - Allrecipes.com (144247)

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Amaretto

Reviewed: Jan. 28, 2012
No changes required, 5 star as is! This is now a requirement that I make this when I go visit my friends - it's delish!!!
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3 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Mar. 21, 2010
This was great. I don't care for the dry onion soup mix - must have overdosed on it as a child, so I used Mushroom Gravy mix. I made it in a cast iron dutch oven, but it would be definitely better in a slow cooker when I plan ahead next time!
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1 user found this review helpful

Simple Savory Pork Roast

Reviewed: Dec. 3, 2006
This was pretty good, I like my way better. I did use a large shoulder blade pork roast, (99 cents a pound!!) and forgot the garlic, put that on at the last minute. Might try this again, but like I said, we prefer mine: season with Tony Cachere's, garlic powder, onion powder. That's it. Might do the olive oil thang, tho, it did give it a nice crust.
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1 user found this review helpful

Deviled Eggs I

Reviewed: Nov. 19, 2006
This is basically my mom's recipe too - can't verify amount of mayo because I just eyeball it. And I usually just use a squirt of prepared mustard. One thing my mom would do is to push the cooked egg yolks thru a sieve, this would make a smooth consistancy. A little time consuming but nice. I also pipe in using a ziplock bag with the tip cut off. And instead of sprinkling paprika have started sprinkling with Old Bay seasoning. Nice! Usually gone quite quickly.
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13 users found this review helpful

Oatmeal Cookie

Reviewed: Aug. 27, 2006
Yum Yum Yum! If you leave out the Jaegermeister it's called a Gingerbread Man. DEFINITELY use cinnamon liquor like Goldschlager. I had a bartender make it with Aftershock and it was NASTY. You're looking for the "hot" cinnamon as compared to the "cool" cinnamon flavor. Just get Goldschlager and you can't go wrong. Cheers!
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21 users found this review helpful

Roasted Brussels Sprouts

Reviewed: Jul. 15, 2006
Purty darn good. Even the "boys" that don't like brussel sprouts wanted more. We skipped the plastic bag part and just seasoned and rolled them around in the roasting pan, using hands to toss and coat if needed. Works with either fresh or frozen. We cut the larger ones in half the first time, 2nd time we cut all of them in half as my friend likes to dip hers in melted butter and when they're cut in half they grab a bit more butter. SHE is not worried about cholesterol, obviously! We make this all the time now.
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3 users found this review helpful

A Very Popular BBQ Sauce

Reviewed: Jul. 4, 2006
I made this for the holiday BBQ, pork ribs. BIG hit! At first I thought it was a bit too tangy from the vinegar, so I added about 1/4 cup of molasses. Also left out the tabasco due to spice sensitive friends, we divided it and added some cayenne to half. I also simmered it on the stove for a bit. It IS a bit sweet - adding molasses was a questionable tinker - but if you like the honey type sauces you'll probably like this. Definitely will be making again!!! Update: My friends are making a double recipe this weekend - they definitely like it! Update #3: I forgot, we ran out of ketchup and used 1 cup of tomato sauce...so 1/2 c. ketchup and 1 8 oz. can tomato sauce....
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8 users found this review helpful

Cheddar Bay Biscuits

Reviewed: May 16, 2006
I feel o so alone, but did not care for these. Made recipe as stated, first batch baked extra few minutes, turned out doughy, second batch baked almost 20 minutes and were doughy. Very heavy, no "fluffy" to speak of, not very flavorful, even with garlic butter. Sorry!
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3 users found this review helpful

Easy Slow Cooker French Dip

Reviewed: Apr. 9, 2006
Wow! I used a different cut of beef but it still turned out great. I ended up adding two shakes of worchestershire and soy sauce to up the flavor a bit. Once I had it on the grilled buns with some Provolone cheese...omg...I could eat this every day!!! Wonderful stuff! Will be a regular. I'm going to try freezing the extra sauce to add to the next batch. P.S. Instead of beef broth I used beef consomme which adds a lot of flavor I think.
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1 user found this review helpful

Banana Crepes

Reviewed: Dec. 31, 2005
The sauce is divine. I made this for dessert on Christmas, made the crepes and sauce ahead of time. I'd like to play with the recipe next time, I had bought some praline liqueur that I was thinking about adding to the sauce. Or hazelnut. Just fine as is. I sliced the bananas crossways instead of longways and folded the crepes into quarters. Oh, and make sure you simmer/boil the sauce for a bit (longer than I did), it definitely thickens up and gets better.
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33 users found this review helpful

Florentine Artichoke Dip

Reviewed: Dec. 31, 2005
I made this during Christmas holidays, it got mixed reviews. I thought it was okay, but I probably won't make this again unless it's requested.
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1 user found this review helpful

Down Home Macaroni and Cheese

Reviewed: Dec. 31, 2005
Just what mac & cheese is supposed to be: creamy and cheesey. I made this for a potluck at work, and I think I doubled the recipe. I cooked the macaroni til almost done, mixed it all together, and took it to work in a crockpot. It took longer to heat up than I anticipated, but ended up fine. It disappeared! A keeper for sure.
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2 users found this review helpful

English Toffee

Reviewed: Dec. 17, 2005
I haven't made this one yet, but it looks similar to the recipe I was using. I recommend using a candy thermometer, needs to be 310 degrees for hard crack stage. On my stove/altitude that takes about 15 min. I make it in a non-stick saucepan. After I made it a few times, I recognized what it looked like when "ready". It's been a year so I will be using the candy thermometer again. Also, best to make candy like this on a day that is not humid. Hard to find in Southeast Texas, but I've made it, so... I definitely recommend the candy thermometer though.
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42 users found this review helpful

Dee's Roast Pork for Tacos

Reviewed: Dec. 11, 2005
Excellent! I didn't drain the green chiles, and btw they get added to the dried spices to make a paste. I used a pork loin and ended up cooking it in my cast iron dutch oven. After shredding the meat I put it back in the sauce. Very good for tacos. Will make again for sure!
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57 users found this review helpful

Boiled Chicken

Reviewed: Dec. 11, 2005
This is the way my mom made it too... I add garlic and seasoned salt, and remove the skin off before simmering to reduce fat. Less to skim off after. I'll buy one of those 10 lb bags of legs n thighs when they're on sale and do the whole 10 lbs. After deboning, freeze meat in broth to help prevent freezer burn.
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253 users found this review helpful

Gluehwein

Reviewed: Dec. 3, 2005
I actually haven't made this recipe, but it's so similar to what my Mom used to make that I will probably be using it for a crowd. I'm familiar with making individual servings, without the water/sugar/orange step. Put some red wine in a saucepan, add some sugar, cinnamon stick, half orange w/ juice and heat. It is soo yummy and warming. Definitely gives you a glow, inside and out! :)
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1 user found this review helpful

Barbeque Pork Two Ways

Reviewed: Nov. 13, 2005
Easy and delicious! I eyeballed the onion (on the extra side) and added about 1/4 c. gourmet barbeque sauce from reading the other reviews. I think it would have been just as good without it. I used pork loin (not tenderloin, that would be a waste). I took some to work to share and my friends enjoyed it too. Will make again.
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1 user found this review helpful

Chicken Enchilada Dip

Reviewed: Oct. 30, 2005
This was very good, but too thick for a dip in my opinion. Ended up using it as a sandwich filling. Wonderful creaminess. I coated chicken with taco seasoning and sauteed in pan. Shredded in the pan and simmered with a bit of water to let the spices soak in. Used a 7oz can of green chiles, didn't make that much of a difference I think. Picky boyfriend didn't care for it, but like I said, he's picky. I'll be making it again for myself!!!
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Spicy Bean Salsa

Reviewed: Oct. 22, 2005
This was pretty good. Not so much with just chips, but piled on taquitos was very good. I added fresh garlic and cilantro, used Rotel diced tomatoes w/ green chiles and omitted the jalapeno due to the Rotel. Should have added the jalapeno, but I like it hot. :) Also added some seasoned salt. Took it to the office and it was a hit. Very colorful, might add some chopped green onions next time. I used Zesty Pesto Dressing(kroger) which is what I had open and added maybe half a cup. Next time will use just plain Italian. This would be good with refried beans, nachos, quesadillas, taquitos, or fajitas. I will make again! :) Oh, and it's VERY VERY easy and quick to make.
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1 user found this review helpful

Mrs Espy's Enchilada Sauce

Reviewed: Oct. 15, 2005
Excellent! Just like what you get at TexMex restaurants here in Houston. I didn't have enough chili powder so I "handmade" some, but it still turned out wonderful. I had my doubts while I was making it, tasting it by itself I was thinking it wasn't so good, but once it melded with those corn tortillas and cheese --- OH MY!!! Definitely a keeper - I have an industrial sized jar of chili powder now!
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1 user found this review helpful

Displaying results 1-20 (of 21) reviews
 
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