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Sugar-Free and Dairy-Free Slow Cooker Steel-Cut Oatmeal

Reviewed: Jul. 2, 2014
For our house, it's not important that we leave out dairy, so I added a tablespoon or two of butter for richness. Serve it with milk or half and half and I feel like I've got Heaven in a bowl! I'm about to make this for the third time since my first batch a week ago. I like it that much. But I prefer it minus the raisins.
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16 users found this review helpful

Apple Butter Pie

Reviewed: Dec. 6, 2013
I made two of these for long and boring reasons, and I can honestly say I will have ZERO trouble eating them all up. Mine didn't look like pumpkin pie at all, and I'm not sure why other peoples' did. It was a custardy, just-slightly-spiced sort of thing. Maybe the difference was that I evaporated my own milk instead of using canned? I did have trouble with the cooking time - I had to go about 20 minutes over the listed cooking time, but it may have taken me the extra five minutes over everyone else's because of the way I kept opening the oven and checking. I am so excited because I make apple butter every fall and always have these little "leftovers" that don't quite fill a jar, and I DO NOT LIKE APPLE BUTTER. Problem solved, forever.
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1 user found this review helpful

Spinach Frittata

Reviewed: Aug. 14, 2008
I didn't have the exact ingredients on hand when I made this, but I took the author's suggestion and subbed other things. No red peppers and no chicken, but I put in bacon bits (the real bacon kind) and brought it to a pot luck where it was SCARFED despite being a tiny bit too salty (bacon, you know how it is). I'm making it for dinner right now.
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20 users found this review helpful

Clark Gable Pancakes

Reviewed: Jun. 26, 2008
These taste fantastic if you use old-fashioned baking powder. You can make your own if you mix two parts cream of tartar, one part baking soda, and one part cornstarch.
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2 users found this review helpful

J.P.'s Big Daddy Biscuits

Reviewed: Dec. 20, 2007
I love these big fluffy biscuits. I make it with margarine to replace the shortening.
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1 user found this review helpful

Ann's Sister's Meatloaf Recipe

Reviewed: Dec. 13, 2007
Just the flavor I was looking for! I make it all the time now. I use 100% whole wheat bread crumbs to help make it healthy - tastes just as good! (Also a good recipe for sneaking vegetables into picky eaters' tummies, LOL.)
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7 users found this review helpful

Alfredo Light

Reviewed: Jun. 12, 2005
I liked this recipe a lot, but I didn't follow it very closely. I forgot to get onions and garlic at the store, and I had even run out of garlic powder, so I started by reconstituting 1 T. of dried minced onions in the broth and used 1 tsp. of garlic salt in place of both the garlic and the salt. Will try to do it properly next time, LOL. I also found that it didn't thicken the way I wanted, so I added roux (a couple Tbl.). It was still thin, but tasty! I made a double batch and added 1 lb. shrimp, a cubed, steamed zucchini, a can of mushrooms, 1/2 c. chopped spinach (thawed frozen), and 1 c. peas and carrots (thawed frozen). I don't know if that's the way you're supposed to make alfredo or primavera or anything, but it was AWESOME!!! My hubbie NEVER eats leftovers but he was still gobbling this up for lunch the next day.
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1 user found this review helpful

New England Crab Cakes

Reviewed: Jul. 27, 2004
I've been looking for this exact flavor for a few years now! This is it! Now I'll be making crab cakes and stuffing mushrooms with this stuff at the slightest excuse! Thanks!
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1 user found this review helpful

Butterscotch Pudding I

Reviewed: Mar. 18, 2004
I may have messed this up. Due to other reviews, I used 3/4 cup sugar instead of a full cup - but I only had light brown. I couldn't wait to try it, so I did. It did get lumpy, so next time I will try the trick of heating up ALL the ingredients minus some of the liquid and the cornstarch. Hopefully it won't lump then. I may also use just 1/4 cup of cornstarch; it just seemed a little thick to me. It didn't taste lik butterscotch, but I really think it's because I used the wrong sugar. It tasted good, but it was still a little over-sweet. I'll come back on and let you know how the next batch goes!
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1 user found this review helpful

Creamy Rice Pudding

Reviewed: Mar. 15, 2004
Just jumping back in on top of my old review to state how much this is still my absolute go-to recipe for rice pudding. Making up another batch this afternoon, probably several years after my first review (and definitely almost a decade since I first tried it!). -------------------------------------------------------------------- I didn't even like rice pudding until recently, when I tried some kheer rice pudding at the Indian Restaurant. Ever since then, I can't get it out of my mind, so I thought I'd try this. It's different from kheer because I'm using regular white rice, but I'm going to try it with some Basmati and see if it's closer. It was just really, really good, with everyday ingredients I had around the house and extremely simple preparation. After I made the first batch Saturday night, I made the second one Sunday night. I ate the last of THAT batch for Monday morning's brakfast. And, the baby loves it, too!
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1 user found this review helpful

Baked Scallops

Reviewed: Jan. 3, 2004
This recipe was AWESOME!!! It was better than what I was daydreaming of all afternoon before making it. I guess some reviewers didn't like the amount and crunchiness of the topping, but I was surprised to find that it was the BOMB!!! I'll be making this when I want to impress some company, or when my husband has been particularly sweet. (I made it last night because he scraped my car after a surprise snowstorm.)
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0 users found this review helpful

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