ICYBLUEROSE Recipe Reviews (Pg. 1) - Allrecipes.com (1533860)

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Incredibly Cheesy Turkey Meatloaf

Reviewed: Sep. 6, 2011
The idea behind this meatloaf is great, and parts of the loaf had great flavor. I loved the pockets of cheese that seeped out. There was way too much meat in this loaf, which gave the meal an unappealing texture. Neither me nor my husband could finish ours, but surprisingly the kids did love it. IF I attempt this again, I will be using only half the amount of meat, and the same amount of all the other ingredients.
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Photo by ICYBLUEROSE

Portuguese Chicken I

Reviewed: Mar. 9, 2009
This recipe became an instant favorite at our house. I've made it no less than two dozen times since I found it. I use skinless chicken tenders. The browning cooks those most of the way through. I then add all of the recommended liquid (which more than covers the tenders) and simmer for 15 minutes or so. I leave the flour out, and instead thicken with a bit of cornstarch at the end. I also finish with about 1/3 cup grated parmesean cheese.
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Judy's Strawberry Pretzel Salad

Reviewed: Mar. 9, 2009
This recipe makes the perfect pretzel salad. Word of caution: if you have thoughts of completely crushing the pretzels into crumbs, don't do it! I stuck the pretzels in the food processor once and the result just wasn't the same. Chunks of pretzels work best for this dessert!
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14 users found this review helpful

Mouth-Watering Stuffed Mushrooms

Reviewed: Mar. 9, 2009
I've made these twice now, and both times they received rave reviews from my hubby & guests. I followed the directions exactly. There was plenty of extra filling, so I combined the extra on top of the stove with some cream to make a sauce to go with the mushrooms. It turned out fantastic!
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Photo by ICYBLUEROSE

Bourbon Chicken

Reviewed: Aug. 4, 2006
I came across this recipe about a year ago, and ever since then have made this dish once or twice a month. It doesn't even need to marinate. It's simple, but also fit for company. I use chicken strips instead of chicken breasts; I find it comes out juicer that way. I also double the sauce so I have more to thicken and serve over the chicken and the rice.
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2 users found this review helpful

French Egg and Bacon Sandwich

Reviewed: Apr. 16, 2004
This tasted the best when you got a bite of the toast, bacon, egg and syrup all at once. It reminds me a little of the McGriddle sandwhiches at McDonalds -- I do think it's better than those!
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19 users found this review helpful

Rolled Dumplings

Reviewed: Apr. 16, 2004
This was a great dumpling recipe -- they taste just like the homemade dumplings I'm used to eating at my mom's.
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0 users found this review helpful

Southern Candied Sweet Potatoes

Reviewed: Nov. 28, 2003
I have never made sweet potatoes before, so I looked all over the site for a recipe that got rave reviews. I wasn't dissapointed in my choice. My boyfriend was whining because there weren't any little colored marshmallows, and he'd never heard of sweet potatoes cooked on top of the stove before, but when he tasted them he said they were great, much better than the last time he'd eaten them. I did substitute 1/2 cup white sugar for brown, and I ended up adding about a handful more brown sugar part way through because it wasn't thickening as much as I'd like. But after that it thickened up nicely, and was done in about an hour like promised. Great recipe, thank you!
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Deviled Eggs II

Reviewed: Nov. 28, 2003
I made these for my Thanksgiving dinner and they didn't go over too well, in fact I don't think anyone ate more than one. They weren't bad, they just kind of needed an extra kick... I might try miracle whip instead of mayonaise for an extra tang, and maybe a dash of tabasco next time.
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Slow Cooker Creamed Corn

Reviewed: Nov. 28, 2003
I made this for my Thanksgiving dinner and it turned out very well--in fact it smelled great while it was cooking! But I'm glad I read the other reviews and doubled the corn. I also used 1/3 reduced fat cream cheese and it still worked very well. Thank you!
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2 users found this review helpful

Homestyle Turkey, the Michigander Way

Reviewed: Nov. 28, 2003
Well I made my first turkey ever this year and I must say it was a total success, thanks to you! I used 4 cups of chicken broth and added some extra boullion, and I used fresh parsley instead of dried. I also rubbed the turkey down with olive oil before salting it. I basted the turkey once an hour, until I took the foil off and then I basted about every 15 minutes. And I occasionally injected the fluids into the meat. This turkey was golden brown and delicious. I will definitely use this recipe again!
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English Muffin Bread

Reviewed: Nov. 15, 2003
Wow! I adore english muffins and I really loved this bread. It was just like eating an english muffin without the crust underneath the muffin. Toasted and lightly buttered, this bread was awesome. I was able to make it in my bread machine, too -- I cut the recipe in half to make a 1.5 lb loaf and used 1 1/2 tsp bread machine yeast instead of 2 1/4 tsp (.25 oz) active dry yeast. I also added about 1.5 tablespoon butter to the dough. I let it run on my basic setting with light crust. I let it cook for about 50 out of the 60 minutes, but it would have turned out fine if I had left it in the entire time, but it the crust was light and crunchy at 50 mins. A great recipe, I'm sure to use it often. Thanks!
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49 users found this review helpful

Best Bread Machine Bread

Reviewed: Nov. 15, 2003
I saw the comments about the loaf's tendancy to fall and would like to suggest adding about 1/2 tsp more salt into your machine when you bake the bread. Salt regulates yeast activity and strengthens dough structure. Too little salt can cause the dough to rise rapidly and then fall. I've seen that for 2 1/4 tsp (.25 oz) of bread machine yeast, the general salt amount is 1.5 tsp. I made this recipe with the extra salt and it turned out really well. It is the best loaf of white bread I've gotten from my machine so far -- and it rose really high (it had me slightly concerned it might over rise). But it was a beautiful loaf in the end.
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3918 users found this review helpful

Angel Hair Pasta with Garlic Shrimp and Broccoli

Reviewed: Oct. 31, 2003
This was great--definitely restaurant quality. I did double the sauce, however, and was happy that I did so because it wouldn't have tasted so good otherwise. Also, since it was just my bf and I eating all that food, I couldn't bear the thought of letting all that delicious meal go to waste (I figured the reheating value wouldn't be that great) so I packed it up and took it over to my mother at work--she loved it too! Next time I have company I will make this dish.
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Garlic Bubble Ring

Reviewed: Oct. 31, 2003
I love bread, and this turned out great. The only thing I have to say is that you don't need as much butter as the recipe calls for. I love butter, so I took all the butter I had left over and poured it over the bread and it was delicious, but just a little too buttery--I would recommend using only 1/2 cup of butter instead of 3/4. And if you aren't planning on pouring the butter over the bread before you bake it then you should use even less butter than that.
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Chili I

Reviewed: Aug. 31, 2003
Awesome! I don't eat chili, but I made this for my (very picky) boyfriend who does. I've tried a few chili recipies out on him, and he's liked them all right, but this one took the cake. He told me, "This is 400 times better than the last chili recipe you tried--this is a man's chili." I pretty much followed the directions, except I cut the brown sugar down to 1/3 cup, which made the chili "borderline" on sweetness according to the picky bf. Also, he doesn't like hot chile peppers, so I cut those out and added some extra pepper and chili powder instead.
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Slow Cooker Roast Beef

Reviewed: Aug. 31, 2003
This was great! After letting it cook for about 10 hours overnight, I went to flip the roast over. When I attempted to lift the roast with a fork, pieces of roast beef went flying everywhere because it was already so tender! By the time it was done I had to pull the roast out in many small, tender pieces. Also, I was out of onion soup mix, so I used beefy onion instead -- the roast was fine, but the gravy was VERY beefy tasting. Next time I'll make sure I have the onion soup on hand!
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Root Beer Float Cake I

Reviewed: Aug. 14, 2003
This was pretty good, although it didn't have too much root beer taste. I still like the taste, and it didn't need the ice cream I bought to accompany it. I made twice the glaze like other reviewers suggested and let it refrigerate overnight so it was well chilled before I ate it. Very moist!
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2 users found this review helpful

Banana Pudding Cake

Reviewed: Aug. 14, 2003
This is pretty good, although I can see why some people think it tastes more like banana bread. I kind of think that too, except it was sweeter, and the glaze adds a nice touch to it. The yellow cake mix I bought had "double pudding in the mix," which made the cake so moist. I made about 1 1/2 times the amount of glaze the recipe called for, and poked holes in the cake so that some of the glaze could seep through. I refrigerated it and served it nice and cold. It was really good!
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USMC SOS

Reviewed: Aug. 10, 2003
This was pretty good, but didn't have a lot of flavor on it's own. I used a lot of seasoning on the meat and it helped. This was very filling, however--it sits in your stomach like a rock! My bf and I couldn't move for awhile after filling up on this!
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