HOLLYJOLLY Recipe Reviews (Pg. 6) - Allrecipes.com (1446485)

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Southern Fried Chicken

Reviewed: Jul. 30, 2007
Great chicken! I only used the small 1.5 pint bottle of vegetable oil because that's all I had. It was enough. I dipped the chicken in milk to get it wet, then in the flour, back in the milk and back in the flour. It gives you "club" fingers but it makes the crust crispy. Next time I'll add onion powder and garlic salt for an extra kick in the spices. I kept the burner on medium heat since I didn't have a thermometer for oil.
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3 users found this review helpful

Monkey Bread II

Reviewed: Jul. 18, 2007
Good stuff! I managed to make a complete mess and questioned everything I did and it still came out ok. First of all, the dough was very sticky when it came out of the bread maker and I wasn't sure if that's how it was supposed to be. I had to add a little flour just to knead it. The butter/brown sugar mixture doesn't mix very well as the butter seems to settle on top...let it cool just a bit and stir it well to get it incorporated. It makes a lot of syrup and you have a lot left over. I just poured it over the top when I was done placing the dough because I wasn't sure what to do with it and I was sure I was just making a mess. Most of the syrup sinks down to the bottom anyway and when you cook it it carmelizes. Make your little blobs small because they rise to medium size pieces. It's easy now that I know what I'm doing. I love the fact that the dough is made in the bread machine!
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2 users found this review helpful

Overnight Pork Roast With Cabbage

Reviewed: Jul. 9, 2007
I used cabbage but I think sauerkraut would taste better. I'm not sure if it was the caraway or the flavor of the beer that leaves an aftertaste that lingers.
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1 user found this review helpful

Vanilla Ice Cream VII

Reviewed: Jun. 27, 2007
There are a lot of eggs in this recipe and so it becomes very thick, like pudding before you freeze it in the ice cream machine. My boyfriend (who eats a lot of ice cream) told me it was too rich, but what I think he tastes is all the egg.
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Cranberry Salsa

Reviewed: Jun. 27, 2007
I am so thrilled to have found this recipe. I tried it once at a party where it was served over cream cheese and with crackers and I loved it. I asked the hostess how she made it and low-and-behold I'd already forgotten by the end of the day. So I did a search and this is it! In another recipe I found, they used honey instead of sugar and also chopped up dried apricots to add to this but it isn't necessary. This is tangy with a little bit of spice. Thanks for posting!
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9 users found this review helpful

Claire's Yummy Crepes

Reviewed: Jun. 18, 2007
I liked that this recipe made just enough for a small household and I didn't have any batter left over. You need to add just a little more milk to make the batter thinner, otherwise, this is a great basic recipe you can do a lot of things with.
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2 users found this review helpful

Vanilla Slice

Reviewed: Jun. 9, 2007
I didn't know what custard powder was...so I looked online and they said you can substitute instant vanilla pudding for the custard powder, so that's what I did. I thought it would be weird because you don't normally cook instant pudding. Anyway, it turned out just fine because I think it's made of about the same ingredients. This dessert tastes like a custard cream puff. It's very tasty but it's hard to cut. I served it with a raspberry sauce and that made it awesome.
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Easy Garlic-Lemon Scallops

Reviewed: May 27, 2007
I didn't know scallops were so easy to make. My scallops were kind of small but maybe I cooked the little dudes a bit too long. Next time I'll strain the liquid that is with them in the bag.
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2 users found this review helpful

Hamburger Casserole

Reviewed: May 23, 2007
I appreciate that this is simple and full of flavor. If you want a different spin on meat and potatoes, this is it. It smelled so good while it was cooking. I thought the flavors would be so-so but the beef bouillion mixed with the onion, salt, pepper and beef juices blends together nicely. I don't know why you layer this dish except for maybe having the hamburger on the bottom might keep the potatoes from burning.
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12 users found this review helpful

Key Lime Pie I

Reviewed: May 19, 2007
Good and tart. Almost foamy in texture. It doesn't say what to do with the pinch of salt so I added it when I added the cream of tarter. I don't know why you would freeze this unless you wanted to keep it for awhile before you served it because it's much better in the refrigerator and the crust stays together better when it isn't frozen.
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3 users found this review helpful

Amy's Lavender Lemonade

Reviewed: May 5, 2007
This is the first time I've ever used culinary lavender in anything. I used a bit less then the recipe called for because lavender is pretty strong. The lemonade had a nice refreshing aftertaste but didn't end up tasting like perfume. I'm not sure if I'd use lavender in my lemonade every time I made it but for a change, it was a pleasant experience. You can also halve the recipe.
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14 users found this review helpful

Cranberry Apple Bread

Reviewed: May 4, 2007
I used a lot of information from earlier reviews...such as waiting to mix the apples with the dry ingredients so they'd give up some of their juices, except I didn't wait 15 minutes, it was more like 5. This has a really good flavor. I'm glad I chopped the apples up pretty small or I think it would have been harder to cut. I added a touch of salt like someone else suggested but that might make it brown too quickly on the outside because that appeared to be a problem. This is definately better than fruit cake. It would be perfect if it stayed together better.
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Tangy Meat Loaf

Reviewed: Apr. 30, 2007
Once this is cooked, you wouldn't notice that horseradish and pineapple are in it if you hadn't made it yourself. It's not as "tangy" as I thought it would be...it pretty much tastes like regular ol' meatloaf with a slight difference. It's good and hearty. Make sure you chop the onions very small. I wish I had made the bread crumbs smaller too. I had to bake it 30 minutes longer because it was still a little pink in the middle. It makes a pretty good size loaf.
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14 users found this review helpful

Breakfast Pie

Reviewed: Apr. 28, 2007
I had family in town and made this the night before and it was nice to just put in the oven the next morning. They loved it! My cottage cheese hating soon to be father-in-law ate three helpings before I told him cottage cheese was in it.
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11 users found this review helpful

Orange Fluff I

Reviewed: Apr. 15, 2007
I made this for a Bunco party because I wanted to be the first to serve "Jello" with the meal...why? I guess because it's All-American-Down-Home-Cooking and I was serving pot Roast (the awesome crockpot kind from this site) and new potatoes. It isn't a surprise that everyone loves Jello and a few people asked me for the recipe. I guess if you don't like cottage cheese you won't like it but otherwise it's great...and so easy to whip up.
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1 user found this review helpful

Key Lime Pie VIII

Reviewed: Apr. 5, 2007
I thought this would taste a bit like instant vanilla pudding but it doesn't. It tastes very close to regular baked key lime pie and I didn't think it was too tart, although I did use regular limes. It's very easy to make. I had to add some green food coloring because otherwise it is yellow...which is fine too. I also used a graham cracker crust where I crushed 1 cup of graham crackers, added 3 Tablespoons white sugar and 5 Tablespoons melted butter. Mixed it together and pressed it into a 9 inch pie pan. I cooked it at 325 degrees for 5 minutes and let it cool before adding the filling. Great recipe. Thanks!
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3 users found this review helpful

Sauerkraut-Stuffed Slow-Cooked Pork Roast

Reviewed: Mar. 18, 2007
So easy. When I was working in the yard, I'd get a whiff of the sauerkraut but it didn't bother me...just made me hungry. My pork roast didn't need to cook as long, about 5 hours, maybe it was a smaller roast. It had one of those pop-up thingys so I knew it was done and I was glad because I'd been smelling it all day.
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German Potato Pancakes

Reviewed: Mar. 18, 2007
I've always heard about German pancakes but this is the first time I tried them. I didn't think the potatoes would get done in that short amount of time but they do. After draining them in the colondar, I squeezed as much water out as I could and even wrapped them in a strong paper towel to get even more water out. The potatoes turned a pinkish color from oxidation but when you fry them that goes away. These are tasty!
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4 users found this review helpful

Light Oat Bread

Reviewed: Mar. 11, 2007
Very good. The texture seemed kind of dense so I'm not sure if it rose like it should or if that's normal for bread-machine bread. It didn't brown that much on the top because the recipe says to put the machine on a light setting, so I did. But it was nice golden brown on the bottom and sides. It looks like plain white bread and the oatmeal disappears somehow. Tastes great with sandwiches or toasted. I'll bet it would work wonderfully for french toast.
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Easy and Delicious Chicken

Reviewed: Mar. 11, 2007
I can't really tell what it is that gives the sauce the weird twang...maybe it's the combination of the cream cheese and spices. It's almost a minty/sour type flavor. I almost think the basil is the culprit...I thought I liked basil. Anyway, a suggestion would be to maybe add a little spice to a small amount of sauce to see if you like the flavor before you incorporate it into the whole pot. The recipe was definately easy and pretty rich.
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Displaying results 101-120 (of 231) reviews
 
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