NANCYNEON84 Recipe Reviews (Pg. 1) - Allrecipes.com (1458240)

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NANCYNEON84

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German Potato Pancakes

Reviewed: Mar. 3, 2010
Bacon fat is what my German Granny used to make these really stand out in my memories (1 or 2 tablespoons w/ oil). I only added a tablespoon more flour then this recipe called for & made sure the potatoes where pretty dry before frying. Great comfort food!
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4 users found this review helpful

Mom Dill's Harlequin Salad

Reviewed: Jan. 18, 2010
Great salad idea! Whodda thunk? I ended up using what I had on hand + added 1 ingedient: Dill. (I wondered where the "dill" in the name of the recipe was) My subs were: Equal parts of sour cream & mayo, mixed & 2+ teaspoons dried dill. (I also added 2 extra Tbs onions- I used fresh, sweet Vidalias.) Even the Skeptics liked this one! Cold is key! JEMD- Thanks for submitting & thank your M-I-L!
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5 users found this review helpful

Tater Tot Casserole I

Reviewed: Jan. 11, 2010
4 eggs, 1 c. munster, 1 c. swiss & 1 c. evaporated milk (=1/2 c. evap + 1/2 c. water, in addition to 1 c. reguler whole milk) was what I had on hand when I made this the 2nd time, Plus, I added, as suggested, onions & mushrooms to the milk/egg mixture before pouring on. Came out quich-y, but REALLY yummy! (I might add ham next time.) I also precooked the Tots for 10 minutes, as per anothers' helpful suggestion :-) *I made this recipe as written the 1st time & it was really good, too, except for the mushy Tots. I'd use it again, if that's all I had on hand. For me, it turned out to be a great "base" recipe. Thanks!
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6 users found this review helpful

The Whole Jar of Peanut Butter Cookies

Reviewed: Jun. 11, 2009
The second time I made these, I had access to melted chocolate, so when they firmed up a bit, I dipped them in it, covering about 2/3 'rds of the cookie, let them sit on a wax papered baking sheet in the ‘fridge for a few minutes until set. OMG, were they good & GONE fast! The third time I made them, my nephew dunked his (plain cookies) in jelly and had all his cousins doing the same within minutes, so we put out a "dip bowl" of whipped-up grape jelly (jelly whipped w/ a teaspoon of water to make it “dippable”) and arranged the cookies on a plate around that. Cool twist, delicious & also- GONE fast! The adults loved it too, surprising to me. Summery: Excellent base PB cookie recipe that stands great alone without one other thing done to it. But I thought I'd share what we did and/or happened with ours, anyway. (I perfer the original recipe, plain, with coffee or milk to dunk them in, personally). Thank you, Kevin! PS- I agree with the other reviewers: DO NOT OVER BAKE!
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2 users found this review helpful

Vegetable Dill Dip

Reviewed: Jun. 8, 2009
This is a FABULOUS dip! I tasted it 25 years ago and have been looking for the right recipe since. I made it recently and it IS the one I remember! (I only added a couple shakes of course-ground pepper) I am so happy to have stumbled on it. You can't go wrong w/ this dip. **The tough part was finding the "Beau Monde" spice (which is a unique mix of salt, celery & onion powder: "Spice Islands®" is the brand I found in a regular grocery store finally & use now). Also a good spice for use in any cold summer salads. Thanks for sharing, CATWOMAN2!
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105 users found this review helpful

Watermelon Cooler Slushy

Reviewed: May 17, 2009
Ditto to the solution of "too much leftover watermelon". I took the advice of others and used frozen watermelon "cubes" instead of ice. Otherwise, I followed the recipe except for us adults. I added about 3/4 cup of frozen vodka (during the blending process), which made a really refreshing summertime cocktail! :-)~ (Using flavored vodkas would work well, too, I'd think.)
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3 users found this review helpful

Steff's Shepherd Pie

Reviewed: May 14, 2009
This is an easy, tasty "base" recipe. But I can rarely resist "tweeking", so here's what I did: As per others; I cooked the (1 chopped vs 1/2) onion with the beef with a few light shakes of salt, pepper & garlic powder. I also often feel free to use "Cream of Anything" soup (what I have handy that seems like it'll taste good). Veggies: Same thing, whatever's handy (I prefer frozen vs. canned). The potatoes: I use those new "Idahoan" brand pouchs. They're quick, use no milk (which I rarely have on hand) and come in a variety of flavors, which is fun. I've increased the potatoes (using 2 pouches), so that I can spread a layer on the bottom first (1 cup & 1/2 more). It's sort of makes a crust & I like it. But not too thick. *Coat bake dish w/ non-stick spray first!! Depending on how deep it is, I've occationally increased the cooking time by 10-15 minutes. Keep an eye on that. (Personally, I am a gravy addict, so I always whip up some brown/onion/homestyle or beef-type gravy to go with.) Looking at other reviews, however, I'm tempted to try using ground turkey in the future: more "tweeking" opportunities! :) Thanks for this recipe- I've had fun with it- making it & eating it!!
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3 users found this review helpful

Easy Spicy Roasted Potatoes

Reviewed: May 2, 2009
Great recipe, Yolanda! Thanks! I only have a couple of "tweeks" to add. #1)I use chunky-cut Vidalia onions (& twice the amount called for: Less burning & better flavor/texture because they have more water in them, IMO). #2) I toss ALL ingredients, but the cheese, in a large zip-top freezer bag, shake, pour into a 9"x 12" bake dish. (I keep the bag for any leftovers.) I also sprinkle some course-ground black pepper over all before baking; cheese goes on as per recipe. Any shredded cheese works...try jalapeno/Jack. A fun recipe to work with. Nice job & good reviews, too!
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4 users found this review helpful

Homemade Mac and Cheese

Reviewed: Aug. 20, 2006
This is an excellent base recipe. I've used it "as is" for small children (read: picky), but always alter it for "the rest of us". I use whatever I 1) have on hand to throw in or 2) what works well with the entree I'm serving. I've used evrything from tabasco sauce to swiss cheese in this and toasted rye bread crumbs to potato chips on it: it's all good. **A good recipe to have "Tweens" make, as it's pretty easy & fun.
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10 users found this review helpful

German Rouladen

Reviewed: Aug. 12, 2006
I agree with Linda McLean's review when she said: "Rouladen recipes can be different depending on the area of Germany you're from." That's SO true! I clearly remember both my German-born grandmother and my father saying: "NO PICKLES!!" So- I don't use them or like them in my rouladen. I did notice that no one mentioned- what I consider the "key" method/ingredient in this: black pepper. When we make it, we heavily pepper the meat before rolling (and salt it then, too.) soft-fry & cut the bacon in long strips, use a lot of onion in long slices, not chopped (for easier rolling). We have never used: pickles, mustard, horseradish, dairy, garlic or other veggies. Nor an oven. For our family, it's a very simple, albeit time consuming, recipe: Beef (cut REALLY thin), bacon, onion, pepper, salt & beef stock or water. Oh yeah- flour for the gravy. I do tweak the gravy & I might, now, try some of the other variations. But I still can't bring myself to like pickles in it. (My family was from Danzig.) :) Also- after browning the rolls-ups, place in a crock-pot w/ the beef stock & pan scrapings and other then making gravy & side dishes, you're good to go.
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7 users found this review helpful

Bella's Rosemary Red Potatoes

Reviewed: Aug. 1, 2006
Great base recipe! Here's my twist on it: In heavy-duty foil, I put in all ingredients as per the recipe. (I used fresh rosemay & baby reds.) I did add a sprinkle of Mrs. Dash's seasoning, but just a dash! ;) Folded the whole thing up and threw it on the (gas) grill. I served this with London Broil, also cooked on the grill during the last 15 mins. (I love the taste of rosemary with beef, so the two are a natural pairing, IMO.) I suppose you could par-boil the potatoes to cut the grill time, but I haven't tried that yet. Side by side on a patter with the sliced beef & rosemary garnish, this is a casually elegant meal that goes over well.
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2 users found this review helpful

Sizzlin Steak a la Montreal

Reviewed: Feb. 19, 2006
I used this rub on venison "back-strap" steaks (a part of the tenderloin), grilled (vs. broiled) and it came out great. As I was using venison, I added 1 Tbs. of olive oil and marinated the steaks for 4 hours, which worked very well. (I doubt I'd go that long for beef, though.) I also added sautéed onions, mushrooms & garlic as a topper. Yummmm-O!! :)~
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2 users found this review helpful

Mom's Best Meatloaf

Reviewed: Jan. 6, 2006
Excellent recipe! I actually was looking for a good "base" recipe for use w/ ground venison & this fit that bill nicely! The "trigger" ingredient was the liquid smoke. I also added 1/4 cup more onions, a clove of crushed garlic & 1 tsp. of Worcestershire sauce as per other reviews. I substituted diced tomatoes for the juice, as that's all I had on hand (it was fine). Due to the use of venison, I added 2+ Tbs of bacon grease & an additional egg. (The kids all used ketchup on it, because they always do, but we adults did not.) I like a "brown-gravy" based meatloaf vs. tomatoe based, which is why I gave it 4 of 5 stars. The rest of the family gave it 5 stars. Thanks for the recipe, Carolyn!!
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28 users found this review helpful

Creamed Spinach III

Reviewed: Dec. 30, 2005
I gave this recipe 4 Stars because I wouldn't use it "as is" without some additions. However, it is a good basic recipe & reminds me of my Granny's creamed spinach. I add(ed) finely chopped onions, Parmesan cheese, salted butter & garlic salt. I also used bagged (vs. boxed), frozen spinach heated up in the microwave. (It's the "driest" way I know to cook spinach.) I served this (my) rendition at Christmas and it was good enough that the kids ate it w/out complaint. :-) I'll have to try it with bacon, as some Reviewers suggested. That would be a nice variation, I think. Oh, yeah: I do like the nutmeg in there.
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29 users found this review helpful

Very Berry Muffins

Reviewed: Aug. 5, 2005
A very good muffin- IMO. I changed a couple things- thanks, in part, to others' remarks. First, I used whole wheat flour, instead of all-purpose white. The texture is thicker, as you would imagine & we liked it, but you could go half & half for a more lighter muffin with the benefits of whole wheat. Instead of increasing the sugar amount, I coated the berries in white sugar (about 2 Tbs.) before adding. This seemed to be enough extra sweetnees for us. I also liked the nutmeg- and followed other's suggestions by 1/2 tsp. (Optional: 1 cup of finely chopped walnuts didn't change a thing but taste & texture- We are all "nuts" here, anyway. ;-) ) 25 mins bake time worked fine. I used the 'ole "Toothpick" method for doneness. One last suggestion for those with kids with a sweet-tooth: We either give them jelly to slather on them or a small bowl of apple sauce to use for dipping. Loved using this recipe for a good "base" for muffins! They freeze well, also! :-) Thanks "Min"!!!
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30 users found this review helpful

Garden Pasta Salad

Reviewed: Jul. 16, 2005
I'm giving this perticular recipe only 4 stars not because it isn't delicious, but because I make it slightly differently. First, I use whatever pasta we have a lot of... Right now the Family Fav is "Whole Wheat" pasta, incuding some spaghetti, broken up to look like "worms". (We have boys, any questions? LOL) I use anything in the fridge that needs using; including- any fresh veggies, ham, bacon, pepperoni, cubed or shredded cheese (any cheese I use, I add at serving time, as it can become slimey). Olives in our house are a must: green or black & I use them whole (drained). Fresh onions & garlic: finely chopped & chushed, respectively, also. I leave the whole salad rather dry, using only a small amount of olive oil & red or white wine vinegar, shaken together, to keep it moist. **The rest of the family adds whatever Italian-type dressing they want at serving time. My preference is "Good Seasons- Zesty Italian" dry salad dressing mix made with balsamic vinegar & olive oil. However, I've also used fat-free Italian dressing with good results, but keep in mind that "Fat-Free" dressing absorbs/dries out quickly and should be used at serving time. Add some crumbled Feta instead of- or with the Parm. (But then again; I've never met a Feta that I don't like...) ;-) Oh yeah- I serve the peppers on the side becaucse I hate the damned things.
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322 users found this review helpful

Mad Dogs

Reviewed: Jun. 25, 2005
Great recipe! Brought back old memories for me, also. I am the chef & Aunt in a busy household with my brother, his wife and their 5 kids. I mention that because my sister-in-law wasn't too fond of the "Mad Dog" idea because of the high fat content. So, we compromised: Regular hotdogs, reduced fat cheese and (preheated) turkey bacon. They cooked up nicely with a lot less grease. **Here's my twist on it though: I wrapped them in cresent rolls before baking, as my mother used to do. We then used our condiments as a dipping sauce rather then a topping. (I wrapped mine with chopped onions inside) :-) The kids definatly loved to help make & eat these (as did my brother) & we'll make them again!
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19 users found this review helpful

Garlic Prime Rib

Reviewed: Jan. 17, 2004
Excellent flavor and easy to do. (Though I'm always a wee bit nerveous when making Prime Rib.) I followed the other Reviewers suggestions and dropped the searing temp. to 460 degrees and increased the roasting time & temp: 15 minutes & 350, respectivly. **I cut the thyme to 1 teaspoon and added 1 teaspoon of dried rosemary. Use a meat thermometer and you really can't go wrong. Came out fabulous! I'd do this again in a minute!
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155 users found this review helpful

Strawberry Champagne Punch

Reviewed: Dec. 30, 2003
Great tasting, easy, quick punch for any occasion. I always double the champagne. In addition, I freeze orange juice in a round Tupperware jello mold and have that float in the punch bowl for it's chill-effect, looks and added orange flavor. (I have also added maraschino cherries and whole mint leaves to the OJ, prior to freezing ... it looks pretty neat if you make them look like flowers by setting the mint leaves & cherries in the bottom of the jello mold; SLOWLY add a small amount of OJ to cover. Freeze that, then fill the rest of the jello mold and freeze solid.)
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138 users found this review helpful

 
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