KNEERS0888 Recipe Reviews (Pg. 1) - Allrecipes.com (1468825)

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Eggplant Parmesan

Reviewed: Jul. 20, 2012
How do you make 1/2 a star? I would do 4.5 if I could figure out how...Eggplant is one of those mysterious vegetables to me. I got nervous because it wasn't really browning and I felt like I baked it twice as long than the recipe called for. I continued following the recipe to the "t" as I always insist for the 1st time. While my husband looked on and asked where the tomato sauce was, I commented that this is why I liked the recipe. I don't like the usual eggplant parm recipes because of the heavy bread crumbs and tomato sauce and I have acid reflux. Two strikes - but I love tomatoes, garlic and I love cheese and my husband likes eggplant! This was a perfect way for me to control the balance although not exactly a regular recommendation. Bottom line, this really is a great recipe! I am going to make this tomorrow night with salmon (found on here "Slammin'Salmon", marjoram potatoes & onions and a green salad!! Can't wait!
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4 users found this review helpful

Bacon and Blue Brussels Sprouts

Reviewed: Mar. 9, 2012
Absolutely a taste sensation! I've only tried the recipe with blue cheese crumbles and don't even want to try any other cheese because it all goes together like a horse and carrot. I've made it three times so far (going to do it again this weekend) and it cooks longer than the recipe calls for - at least for our taste. Was looking for a different way to do sprouts and this is a keeper. Thank you Dutchgirl!
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8 users found this review helpful

Chicken Pot Pie IX

Reviewed: Apr. 30, 2010
My O My what a wonderful pie! It came out beautiful. Just me and hubby who wanted to give a slice (yes slice!) to a neighbor and I wanted to keep all to ourselves. It made a good leftover too but I got to feeling guilty because of the buttery tasting pie crust. I used the refrigerated Pillsbury Pie Crust ("Improved") and used a deep dish pie plate in which the crust & filling fit perfectly. It came together wonderfully except cooking time was total 1 1/2 hours---we think we made too many slits in pie dough. Add-ins: garlic (1 large PRESSED clove), 3 tbls cream sherry, Herbs de Provence, fresh ground pepper and Kitchen Bouquet. My husband took a picture-I'll have to ask him to upload. Seriously awesome recipe Robbie! Wish there were more stars! No wonder over 93,000 have hit this receipt.
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1 user found this review helpful

Beef Stroganoff III

Reviewed: Mar. 12, 2010
I got two hi-5's for this one---one from hubby and one from myself! Took someone's comment to cut the butter to one tablespoon. My sous chef (hubby while I went to get my nails done) cut the meat in chunks rather than strips so it took about two hours to cook but that made the anticipation delightful. I used white wine (by mistake and early in the preparation) instead and it was just fine. I initially was leary because the meat doesn't really "brown". It rather kind of steams because of moisture and even though I was using a large dutch oven pot, I felt like I didn't have a lot of room when I was stirring in the flour but every thing went just fine. Just had to work on slowly mixing in the broth and flour - like making a white sauce. The absolute necessary final and deal maker was the sour cream--it brought it all together flavor wise and visually. Some hearty Pennsylvania Dutch noodles, Corn and Butternut Squash (Paula Deen recipe that I decided not to use corn in---yummy) and mini buttermilk biscuits)and life was good this Sunday night at the Kneer's. Dog was bummed though because he could not have these rich leftovers - only us - and plenty of them!
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0 users found this review helpful

Slow Cooker Chicken Continental

Reviewed: Jan. 15, 2010
Got this recipe from a friend years ago - 1998. It came out of the cookbook she got with her crock pot. I liked the suggestion of rinsing the chipped beef because this is certainly a salty dish but hubby and I love it!
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4 users found this review helpful

Vidalia Sweet Onion Dip

Reviewed: Dec. 31, 2009
Wow and Wow!! Here are changes I made with other raters suggestions: 1/2 cup mayo, 1/2 cup sour cream....substituted parmesan for asiago...2 "pressed" garlic cloves....ground pepper to taste and 2 pinches of herbs de providence. Awesomeness! Not greasy - great with toasted pita chips! New go to dip.
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10 users found this review helpful

Corned Beef Hash

Reviewed: Feb. 5, 2008
Awesome! I don't mean to sound snobby but if you know how to cook, this comes out wonderful. It all started with left over "Easy Slow Cooker French Dip" from Super Bowl Sunday (got this recipe here too!). We used 3 medium white potatoes, 3/4 of a medium onion chopped, 3 cloves garlic chopped, 1 jalapeno pepper sliced & diced, teaspoon crushed herbes de provence, black pepper and white pepper to taste, 3/4 pound chopped left over slow cooker french dip rump roast and 3/4 of a 10oz can of beef consume. I sauteed the garlic and onion first in a tablespoon of butter until they started to sweat then added all the dry ingredients. I started with half the can of Beef Consume, covered and stirred every 10 minutes. About a half hour into it I added a little more broth and covered for another ten minutes. Removed the cover and browned it off. Not watery at all. Home R
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2 users found this review helpful

Amish Breakfast Casserole

Reviewed: Nov. 3, 2007
Awesome. I did take some suggestions by others and thoughts of my own when preparing. Used 9 egss (didn't want to leave just 1 egg sitting in the frig door. Used 1 pd sausage browned off real good with about a 1/4 cup of onion. Added 1 tblsp chives and 1/4 cup half & half. I browned the frozen O'Brien hash browns completely on both sides and put those in the bottom of the greased pan. I let if sit over night. Let it sit about 1/2 hour on the counter and baked for 30 minutes. It was perfect - very yummo!
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4 users found this review helpful

Slow Cooked Corned Beef for Sandwiches

Reviewed: Mar. 30, 2007
Awesome! This recipe is a homerun. Moist and really flavorable. Instead of adding water to cover, I added more beer :-) It made the best Reuben sandwiches!
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5 users found this review helpful

Cocktail Meatballs

Reviewed: Jan. 16, 2005
Home run! I made this over Christmas '04, New Years '05 and a recent family gathering. I turn around and they are all gone! I add a package of Little Smokies for variety. Crockpot on high for the 1st hour and then 2 hrs on low--if you are a crock pot cooker--you'll know how to adjust heat so meatballs don't get too soft. I use a store brand cranberry sauce as the good stuff seems too sweet! But this gal has the perfect recipe for a meatball as far as bread crumbs and liquid. I added some parm cheese and pepper and it was hard not to eat them ALL as they came out of the oven nice and hot and browned...YUMMA!
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3 users found this review helpful

Cocktail Meatballs I

Reviewed: Jan. 16, 2005
See Cocktail Meatballs!
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1 user found this review helpful

Blue Cheese Dip II

Reviewed: Jan. 16, 2005
This is a FANTASTIC dip! Its funny to ready how different it comes out for people. My motto, you get what you pay for. Buy a good mayo, good sour cream and good blue cheese (I use a 5oz container),use only MINCED green onions and include part of the green chive part and must make the night before!! Everyone loves it that likes blue cheese. Dill (I use dried) is an excellent addition!! Thanks Lisa!
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1 user found this review helpful

Baked Sweet Potatoes with Ginger and Honey

Reviewed: Aug. 28, 2004
Quartered & cubed pototoes-40 minutes is right on! Delicious! I sprang for the walnut oil but not the cardamom ($$$) - used cinnamon, wee bit of nutmeg & salt instead.
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18 users found this review helpful

 
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