BLUEGIRL5 Recipe Reviews (Pg. 1) - Allrecipes.com (1544602)

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Best Bean Chili

Reviewed: Oct. 2, 2003
This is the best chili I have ever had. The only change I made was to use half ground beef and half finely diced stew beef in the recipe. The cocoa and brown sugar gave it a very daring flavor, which everyone loved. I served it with Rhonda's Spoonbread recipe, also found on this site. Thanks so much for a winner of a meal, allrecipes!!
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5 users found this review helpful

Bud's Potato Salad

Reviewed: Oct. 7, 2003
What a great potato salad recipe--I didn't change a thing. I've made it several times, and it's the only recipe I'll use from now on. The hot sugar/vinegar marinade is what makes it great. And it makes a ton! I may never make the straight mayo/hard-boiled egg variety again. Thanks for sharing.
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3 users found this review helpful

Baked Corn I

Reviewed: Oct. 7, 2003
I'd never had baked corn or spoonbread before, and wanted something to serve with chili(Best Bean Chili--this site--wonderful!). This was a perfect choice--like corn bread, only much more moist. (I used only half the suggested amount of butter.) And the whole kernel corn was a nice, sweet surprise. Crumble some on top of a bowl of hot chili!
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3 users found this review helpful

Spicy Strawberry Salad

Reviewed: Oct. 7, 2003
I had a salad similar to this at a party, and I had to find a recipe for it! This one is it! Such a different combination of flavors, making for a memorable, distinctive salad. Thanks so much for posting it!
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4 users found this review helpful

Cream of Broccoli Soup I

Reviewed: Oct. 22, 2003
This was my first try at Cream of Broccoli Soup, and this recipe was perfect--easy to prepare, thick, and delicious. Try serving the soup in individual heat-proof soup bowls, topped with generous portions of cheddar, and let the bowls sit under the broiler just until the cheese browns a bit. Worked great for me. Thanks for a fine recipe.***AMENDMENT: I just bought an immersion blender, and, believe me, it cut the prep time of this recipe in half!! No more slopping the hot broccoli into the blender. Take my advice--get yourself an immersion blender if you don't already have one; what a great appliance!
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2 users found this review helpful

Chicken Marsala

Reviewed: Feb. 26, 2004
What a wonderful recipe for my favorite chicken dish! One thing is missing, however: garlic. The first time I made it I did not use any, and the dish was a bit timid. Nex time, I added a couple of cloves of crushed garlic about halfway through cooking the chicken; it made a huge difference in the flavor. One other addition: try topping the chicken with some deli hot ham chopped up a bit. (And don't cheap out on the brand of wine--kitchen brands don't do it justice!) A real restaurant quality dish! Thanks for the recipe.
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Easy Salmon

Reviewed: Feb. 26, 2004
Great recipe. This was my first time cooking salmon, and my whole family was very pleased with the results. I did sprinkle some shredded cheddar on the top and let it brown in the oven. I was thrilled with how easy this was to make. It's foolproof. Thanks for the recipe.
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1 user found this review helpful

Lisa's Chocolate Chocolate Chip Cake

Reviewed: Feb. 26, 2004
I usually make a really good chocolate cake from scratch, but ever since I've made this, people request it over my own! I have never received so many compliments on a cake in my life. I use more chocolate chips in the batter (almost double), and I frost it with chocolate buttercream frosting. An intensely wonderful chocolate experience. The next time I make it, I'm going to try substituting strong coffee for the water. Mocha lovers, watch out!! Thanks for the recipe.
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3 users found this review helpful

Cranberry Orange Almond Bread

Reviewed: Mar. 1, 2004
A great recipe for cranberry orange bread. It came out perfectly, and the spices were just right. Used pecans, as I had no almonds; it was delicious, but I'll be it's even better with almonds. Thanks so much.
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4 users found this review helpful

Apple-Raisin French Toast Casserole

Reviewed: Mar. 1, 2004
This tasted good and was very convenient to prepare, but here's a problem that I didn't find in any of the reviews: the crust of the bread was tough when it came time to serve it, and a bit too chewy as a result. Also, it didn't brown the way I had hoped, so it didn't look cooked, even though it was. The next time I make it (I'm not giving up on it yet!), I'll take one reviewer's suggestion of putting it under the broiler for a little while, and see how that goes. The dish didn't get the rave reviews from my guest that I was hoping for. But there's always next time....
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3 users found this review helpful

Apple Cake IV

Reviewed: Apr. 20, 2004
This is a wonderful recipe--moist and bursting with apples. Some reviewers felt the need for frosting--I disagree. The cake is rich and flavorful as it is. Thanks for sharing.
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4 users found this review helpful

Chicana

Reviewed: Apr. 20, 2004
I liked this recipe--it tasted like a chili recipe. I added some sauteed, fresh mushrooms to enhance the mix. I, too, thought it was a bit watery, so I will omit the water next time, and perhaps melt some shredded cheese on the top before serving. Thanks for the recipe.
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3 users found this review helpful

Parmesan Chicken II

Reviewed: Apr. 21, 2004
I enjoyed this recipe, but found it a bit salty. I will reduce the salt to 1/2 tsp. next time. I also added 1/2 tsp. garlic powder and 1/2 tsp. onion powder to the cheese mixture. Like other reviewers, I, too, had so much coating left over that I ended up throwing a lot away. I could have coated twice as much chicken. The meat browned nicely in the 45 minutes, and it was fully cooked in that time, as well. I will try this again with other cuts of chicken. Great low carb recipe.
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3 users found this review helpful

Romantic Chicken with Artichokes and Mushrooms

Reviewed: Apr. 22, 2004
A wonderful, different chicken recipe--tangy and tender. I did pound the chicken breast before browning--I think that makes a big difference, for it allows the sauce to permeate the chicken pieces more completely, as well as tenderizing the meat. For the most part, I followed the recipe very closely (omitting the capers--forgot to buy them--and adding a tbsp of diluted cornstarch for thickening), and it was perfect. I think using the marinated artichoke hearts makes the dish quite distinctive. I know this is something I will make often.
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English Trifle

Reviewed: Apr. 26, 2004
This is a lovely trifle recipe. Another recipe I've used does not call for sugaring the strawberries, so I was a bit concerned that this might be too sweet. It turned out beautifully, though, as the sugar created a nice syrup which helped moisten the cake (I used angel cake). I also added some sliced kiwifruit along with the other fruit. People went wild for this dessert--it's one I'll make often. Thanks for posting it!
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5 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Apr. 26, 2004
What a great crock pot recipe! It couldn't have been easier or more delicious. I cooked it for 12 hours on low, only because I couldn't get home any sooner, and the meat was so tender and flavorful. I added a basket of whole, fresh mushrooms as well as a thickly sliced onion. The leftover meat and gravy will make a wonderful beef pot pie tomorrow, I'm sure. I'll make this recipe often. Thanks so much. **Amendment: one more thing that I just tried last night: instead of the water, I used a soup can full of cola (from another recipe on this site)--what a great addition that was!! Try it!
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Sugar Coated Pecans

Reviewed: Apr. 28, 2004
Wow! What a delectable and easy recipe! I made a double batch on two cookie sheets; I used three egg whites instead of two for the double recipe; I did increase the cinnamon to 1 1/2 tsp. for the double batch; and they came out perfectly. I used Pam on the cookie sheets, and there was no sticking at all--no need for foil lining. The pecans were soft while they were still warm, which was a bit troubling, but they cooled to a sugary crunch. I'll use this recipe again and again--for Christmas gifts, for brunch buffets, for our church hospitality table. Thanks so much for sharing this great recipe!
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4 users found this review helpful

Grandma Johnson's Scones

Reviewed: May 3, 2004
Without question, the best scone recipe I have ever tried. They're buttery and moist and bursting with raisins. Everyone for whom I've made them has raved about them. If you like dry, crumbly scones, though (and some people prefer this type...), these are not the ones for you. They melt in your mouth. And you can vary them in so many ways. Thanks for a great recipe.
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Coconut Cream Pound Cake

Reviewed: May 3, 2004
Just made this recipe--a wonderful cake! Dense and moist. I was concerned that it would be too sweet, what with all the sugar as well as the sweetened coconut, but the sweetness was just right. I may try it next time with a chocolate glaze (Satiny Chocolate Glaze--from this site) to see how that tastes. I followed the recipe to the letter, and it was perfect. I had no problem with the baking time or with too much top browning. Thanks for sharing it.
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Apricot Cheese Loaf

Reviewed: May 3, 2004
I made this for a women's brunch at my church, and it received rave reviews. The cream cheese in the batter gave it a rich quality that many quick breads don't seem to have. And the apricots and dates were a nice combination. Thanks for a great recipe that I'm sure to use many times.
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8 users found this review helpful

Displaying results 1-20 (of 149) reviews
 
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