CallMeDonnaReed Recipe Reviews (Pg. 1) - Allrecipes.com (1588620)

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Skillet Ham, Cabbage and Potatoes

Reviewed: Feb. 18, 2012
I had forgotten how good this dish is, but I needed something fast. A few helpful hints: (1) NO WAY does this require an hour except for very novice cooks; mine took 35 minutes. Chop your cabbage while the onions are cooking; slice your potatoes (thin) while the cabbage is cooking; cut up the ham while the potatoes are cooking. I'm sure you see how this works. (2) This needs more salt; the amount depends on how salty your ham is. I added perhaps 1/4 t. of seasoned salt and 1/4 t. of plain salt and I also used chicken broth instead of water, as others here have suggested. (3) I used olive oil instead of margarine, and also melted 2 T unsalted butter over the lot when I was done. Delicious, comforting flavors.
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Strawberry Cake and Frosting I

Reviewed: Jan. 30, 2010
If I could give this 3-1/2 stars I would, but I'll give it 4 because the frosting is excellent. Unfortunately, the cake doesn't have enough strawberry flavor. This is one of those cakes that gets most of its flavor from the frosting. I'll keep the frosting recipe, but keep looking for a cake recipe that uses all strawberries, and perhaps no strawberry gelatin or cake mix. I'm looking for a fresher strawberry taste. If you're absolutely dedicated to high quality ingredients and making cakes from scratch, you won't really be impressed. People who don't analyze every bite will be happy, though. Read the tips in the other reviews - a 9x13 pan works fine, and you want to put more of the fruit pulp in the frosting, and more of the juice in the cake.
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Saucy Chicken and Asparagus

Reviewed: Mar. 20, 2009
Really delicious! I used more asparagus though, as we really love it. It didn't seem to affect the recipe at all. Yummy!
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Crowned Beef Bake

Reviewed: Mar. 20, 2009
My Gammy put canned biscuits on casseroles, but hers were never this good. Who'd have thought about coating the biscuits? Great idea.
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Grits Casserole

Reviewed: Sep. 3, 2007
This is a really good breakfast casserole. Some recipes for this type of casserole don't call for eggs, but I really like their inclusion, and also the way they're added in this recipe. Okay, for my changes: I just sprinkled about a teaspoon of garlic powder on the sausage. I also cooked mine in the skillet; I used a cast iron skillet. It was beautiful, and lightly brown all over. The family loved it and wants it again!
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Apple Cole Slaw

Reviewed: Jul. 20, 2007
This is _the_ best slaw I've ever had. It's nicely balanced in that sweet/tangy way, with the finish of a creamy mouth feel without being overly mayonnaise-y. The sweet crunch of the apples is a nice bonus alongside the crunchy cabbage. I did make a couple of changes, from necessity: I used the juice of one lime and about 4 T rice vinegar, because I'm out of lemons. (I suspect apple cider vinegar would have made a fine substitute, if I'd had any.) I used about 1/4 c. finely minced Vidalia onions instead of the green onions. And, I left out the pepper because I'm out of that, too; but I will be trying it next time. I also tossed the apples in the lime juice before mixing them in, as another reviewer suggested. This is going to be my standard recipe from now on.
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