BCORTE Recipe Reviews (Pg. 1) - Allrecipes.com (1480979)

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Easy Baked Ham

Reviewed: Apr. 21, 2014
@CookInterest -- You didn't even make the recipe. Why are you reviewing it? :-) If it seems like it wouldn't fit your meal choices, please keep searching for a recipe you like better. Everyone is entitled to their own food choices. Some people have loved this, others have not, but at least they tried it before writing a review. Bashing someone's recipe that you didn't even make is just peremptory and bad-mannered. I hope you found a recipe for ham that you liked, that fit the nutritional profile you want for your family.
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4 users found this review helpful

Beef Yakitori

Reviewed: Jul. 27, 2011
I thought this was going to be fabulous, with all those great ingredients. My family said "yum, teriyaki!" and got out the bottle of Kikkoman teriyaki sauce for 'more'. I guess "all those great ingredients" taste like Kikkoman. It was good, but nothing too special. By the second day, I did a taste test... it *did* taste like Kikkoman. Bummer.
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3 users found this review helpful

Blueberry Oat Waffles

Reviewed: Jun. 21, 2011
These were very good! I added a dash of cinnamon like another reviewer did. I also found that for pancakes, I needed a little thicker batter, so I added 1/2 cup more pancake mix and omitted the oil. I think you could increase the oats to 3/4 cup without noticing. The oats must soften and puff up when cooked, but you couldn't taste the them -- which was fine too -- and they were the fluffiest pancakes I've ever made! I served these for a Father's Day breakfast and everyone loved them! My mom is still talking about them on Facebook... ha ha
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3 users found this review helpful

Spicy Pumpkin Fudge

Reviewed: Sep. 7, 2010
I don't understand what happened to my batch of pumpkin fudge. I boiled it for over a half hour, stirring constantly, and it wouldn't go over 220. I let it boil for ten minutes, without stirring, and the temp wouldn't go any higher. I'm left with a pan of delicious pumpkin goop that is not fudge. I really wanted to like this recipe...
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5 users found this review helpful

Peanut Butter Bars I

Reviewed: Jul. 9, 2010
I love this recipe! I've made it a bazillion times, and it seems that once I make it everyone wants me to make it for their parties too... I sometimes make the bars, cut them, and freeze them in a container separating the layers with wax paper. They thaw perfectly! The only issue I've ever had is that the layers separate when cutting or serving, and you end up having to hold the layers together when you're eating it (which is not a big deal). Has anyone else had this happen, and did you find a way to fix it?
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2 users found this review helpful

Juiciest Hamburgers Ever

Reviewed: Feb. 15, 2010
I've been making burgers like this for years, minus the cayenne. Sometimes I add a 1/4 cup of minced onion to the mix. I've even found that I can mix these up, shape into patties, and freeze them raw just like this, on a cookie sheet. When they're frozen solid, I toss 'em in a ziplog bag and keep them in the freezer for up to six months. When I want a burger on a rainy day, a wintry day, or just one at a time, I mist a frying pan with cooking spray and cook about 7 minutes per side. They come out just as good as when they're freshly made!
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178 users found this review helpful

Slow Cooker Stuffing

Reviewed: Nov. 29, 2009
After reading all the negative reviews on here referring to the amount of broth, I had to post. I used two bags (which totalled 12 cups) store-bought stuffing -- one cubed white bread and one almost-powdered cornbread. Even though the stuffing was pre-seasoned, I used the same amount of spices that the recipe called for. I omitted the mushrooms, because we don't care for them. I used 5 cups broth, dumped in all at the beginning. I used a 5 qt. crockpot with a crockpot bag to avoid a messy clean up, and put a paper towel on top of the crockpot under the lid. I opened the crockpot twice while cooking it on low for 6 hrs., but did not stir. A few minutes before serving, I ladled about 3/4 cup turkey drippings onto the top of the stuffing while still in the crockpot. Guests served themselves from the crockpot, and I got nothing but wonderful reviews for the texture, the moistness, and the taste. It wasn't a mushy paste, it was perfectly spiced, and it did not burn onto the sides of the bag inside the crock. All in all, it was a wonderful recipe, and I'll be making my stuffing this way every year! Thanks, Gayle, for freeing up some of my oven space!
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11 users found this review helpful

Grandma's Corn Chowder

Reviewed: Nov. 4, 2009
I made this today in the crock pot (all day on low), with two changes suggested by other reviewers: chicken broth instead of water, and 1/2 cup butter. I added the half-and-half about 20 minutes before serving. This was goooood!
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1 user found this review helpful

Bratwurst Stew

Reviewed: Sep. 30, 2009
I used a 48 oz. jar of beans, since that's what I had and I didn't feel like scooping 18 oz. out for another use... ha ha I also needed 16 oz. more chicken broth, perhaps because of the extra beans. I added perhaps one more clove of garlic. All that said, this was a fantabulous recipe! My family loved it, even those who don't like beans or cabbage! It was even better the second day, and that's all it lasted -- 2 days. Thank you for a wonderful recipe!
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2 users found this review helpful

Creamy Au Gratin Potatoes

Reviewed: Apr. 16, 2009
I have been using this recipe for a couple years, and realized I should log a review to tell everyone how awesome this is! The potatoes and sauce are indeed addictive, and I've caught my family eating the leftovers cold out of the fridge with a spoon -- it's that good! Sometimes I slice the onion and layer it, sometimes I dice it and add it to the sauce mixture (depends if I'm feeling lazy or not), but besides that, I make no changes. I loveloveLOVE this recipe! Thanks so much, CathyM!
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2 users found this review helpful

Chili Bean Dip

Reviewed: Feb. 3, 2008
The only change I've made to this recipe is to add the whole tub of chive cream cheese. I've been making this for years, and everyone loves it! I serve it with reduced fat Triscuits, for a different twist.
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22 users found this review helpful

Crispy Marshmallow Balls

Reviewed: Nov. 12, 2007
These were awesome!! Fabulous for S'mores! I used the tip from a previous reviewer, and froze the marshmallows before dipping. I admit, I rolled them in Cocoa Krispies because I'm a chocoholic. I bet these would be good for a kids' party with something colorful like Fruity Pebbles... Next time I plan to try toasted coconut. Yum!!
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4 users found this review helpful

Coconut Banana Chocolate Cream Pie

Reviewed: Nov. 12, 2007
I thought the instant milk powder and sugar free pudding mix made this pie taste really strange. I made it again with 1 1/3 cups skim milk and used regular pudding, and it tasted much better. Maybe it's just me, but if I'm going to make a pie, I'm not going to worry about making it nonfat and sugar free. :-)
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14 users found this review helpful

Campfire Chicken Stew

Reviewed: Mar. 28, 2007
Good stuff! I admit, I made a few changes, but nothing major: instead of bone-in chicken pieces, I used one boneless breast in each packet, cut into two or three pieces. Also, I used Campbell's Cream of Chicken w/Herbs soup (I don't like mushrooms, and the herbs add some flavor which plain cream of chicken lacks). Thanks!
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8 users found this review helpful

Blue Spinach Salad

Reviewed: Jul. 21, 2006
Really good! The only change I made was to substitute toasted sunflower seeds for pumpkin.
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47 users found this review helpful

Candied Garlic Chicken Wings

Reviewed: May 1, 2006
This recipe was really good! I added a good splash of cider vinegar and about 10 dashes of hot sauce to the marinade before boiling. I also used chicken strips instead of wings. The chicken cooked perfectly on a shorter schedule: 10 min., turn, 10 min., then 5 min. on a broiler pan. Also, I made another half-batch of marinade (with 1 tablespoon cider vinegar and 5 dashes hot sauce) and stirred in 1 tablespoon cornstarch mixed with 3 tablespoons water while it boiled. I served the extra sauce for dipping, and the next day, threw the leftovers together into one container. It microwaved up just as good as the oven version! The next time I do this, I plan to make rice and serve the chicken and sauce over it!
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119 users found this review helpful

Fresh Mozzarella, Tomato, and Basil Crostini

Reviewed: Dec. 6, 2005
ABSOLUTELY delish! My effort didn't yield 36 crostini, but I had a hard time getting all the ingredients to survive the putting-together process... I kept nibbling on them! Instead of using whole garlic cloves, I used crushed garlic and spread it over the oil before broiling the second side. This is sooo good, and even keeps until the next day (if there are any left) -- just keep the bread and toppings separate. Really good cold too.
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3 users found this review helpful

Pistachio Cream Pie

Reviewed: May 31, 2005
I hate walnuts, so I use chopped pecans in the crust! I'll bet it's good with almonds, or pistachios, or cashews... peanuts would probably be good with a chocolate pudding! :-)
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2 users found this review helpful

 
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