happydays Recipe Reviews (Pg. 1) - Allrecipes.com (15930863)

cook's profile

happydays

Reviews

Photos

Recipes

Menus

 
View All Reviews Learn more

Cola Easter Ham

Reviewed: Apr. 18, 2014
This is Aunt Naomi's recipe from Martha Stewart's site, using grape juice instead of wine. Been using it for years. The wine version is less sweet, but a fantastic flavor. Coke has been used for many years to tenderize meats of different varieties.
Was this review helpful? [ YES ]
0 users found this review helpful

Grilled Apple and Swiss Cheese Sandwich

Reviewed: Jan. 30, 2014
Because I was curious with all the high reviews, I prepared this recipe today for lunch, using rye bread, butter instead of oil, and slices of Swiss cheese with a Granny Smith apple sliced thin. It's a nice flavor, but, not something I want to have again.
Was this review helpful? [ YES ]
0 users found this review helpful

Easy Meatloaf

Reviewed: Sep. 9, 2013
I have been making this recipe for over 50 years. We use tomato juice in place of the milk. In place of the bread crumbs, we used crushed saltine crackers or oatmeal. Both make a nice meatloaf that will not fall apart. Excellent for sandwiches the next day. If you want a less sweet sauce on the top, use less brown sugar.
Was this review helpful? [ YES ]
1 user found this review helpful

My Amish Friend's Caramel Corn

Reviewed: Aug. 30, 2013
This is an excellent recipe. I've made this recipe for years.
Was this review helpful? [ YES ]
1 user found this review helpful

Fluffy Cake Doughnuts

Reviewed: Jul. 9, 2013
I'm sorry, I just didn't care for the flavor of this recipe. I even tried the altered recipe of the pastry chef and didn't care for the flavor of the doughnut. I just wanted a nice flavorful doughnut. I didn't want to have to add lots of sugar, whether granulated or powered, or coat with a glaze to get any flavor with lots of carbs. Won't be making this one again.
Was this review helpful? [ YES ]
0 users found this review helpful

Zucchini Patties

Reviewed: May 11, 2013
This recipe is very good. I did substitute jack cheese for the mozzarella. I assembled the mix a little different. I did drain the zucchini after I shredded it in the food processor. Just a few paper towels in a glass pie plate, changing a couple of times. I placed the zucchini in a mixing bowl with the diced onion and flour. I mixed w/a fork to coat the zucchini. Then I added the Parmesan cheese and mixed again. I then added the shredded cheese and mixed one more time. I added the beaten eggs and all came together just fine. I cooked these in a large non-stick skillet with a little peanut oil. I used a soup spoon and a fork for dropping into the skillet, and then I spread them out a bit. Wait till they firm up before trying to flip or they will fall apart. When you see the edges beginning to turn golden, take a look and if the bottom is golden and firm, gently flip over to cook the other side. I could do four at a time, and I placed them on a cookie rack to drain. I had wax paper and paper towels below it to catch any drippings. This is when I added the sea salt for flavoring. Adding salt to the mix will only cause the zucchini to weep more water. These can be kept warm on the rack in the oven with a cookie sheet below it to catch any drippings. All in all, a very easy recipe to prepare, and I believe these can be cooled and frozen on a cookie sheet over night, then individually wrapped, & frozen in the FoodSaver bag. Just reheat in oven & serve. ThkU Sherlie
Was this review helpful? [ YES ]
2 users found this review helpful

Magic Cookie Bars II

Reviewed: Dec. 4, 2012
I've been making this recipe since the 1970s. It was called 7-Layer Cookie Bars at that time. It is rich and filling, and always a winner when served.
Was this review helpful? [ YES ]
1 user found this review helpful

Best Spanish Rice

Reviewed: Aug. 13, 2012
I made just a couple changes to this, nothing drastic. I used butter instead of oil, minute rice, and my homemade canned salsa. Adding the rice to the butter and onion is key. It turned out fabulous! The rice was nice and fluffy and the chunky salsa added just enough heat. I served this rice with homemade chicken flautas, gaucamole, and chips. It's a keeper for sure. Thanks so much for sharing this.
Was this review helpful? [ YES ]
3 users found this review helpful

Ham Salad Spread

Reviewed: Aug. 4, 2012
This is a recipe my family has made for over 50 years. One can adjust the amount of each ingredients to suit your taste. We would use a meat grinder to grind the ham. Now, a food processor works nicely and saves time. I process the egg whites and save the cooked yokes. The yokes are mashed and mixed with the mustard and mayo and then mixed into the ham mixture. (I also start with a smaller amount of these ingredients, so the ham salad is not overly moist. One can always add a little more to reach the desired consistency) We serve it between two slices of toast with a couple leaves of lettuce. Chilling it prior to serving is best, giving the individual flavors time to blend together. Be sure to refrigerate the leftovers.
Was this review helpful? [ YES ]
78 users found this review helpful

Chicken Honey Nut Stir Fry

Reviewed: Apr. 27, 2012
Loved this healthy recipe! I have made this several times with a few cooking changes. I omitted the ginger root. I cooked the chicken first in 1 TBS of hot peanut oil and then removed it from the pan. Added another 1 TBS of peanut oil and the vegetables, including water chestnuts, green and red bell peppers, and cooked for 3 minutes. I then added 1/3 cup water and placed a lid on the pan for 2 min. Removed the lid, added the chicken again and cooked for a couple more minutes before adding the orange juice mixture. Once it thickened, I added the cashews and green onions, tossed a couple of times and served over a bed of white rice. The vegetables were still crunchy and not mushy. What is so terrific about this recipe is how easy it is to add different vegetables for a different combination with this flavorful sauce. It's easy and a wonderful to eat lots of fresh vegetables. Thanks so much!
Was this review helpful? [ YES ]
2 users found this review helpful

J.P.'s Big Daddy Biscuits

Reviewed: Apr. 26, 2012
Absolutely Wonderful! With the exception of butter for shortening, I mixed the dough up in no time at all, cut the biscuits and refrigerated them for 3 or 4 hours. The baking time will be longer due to this, but, oh my goodness, what lovely big biscuits, with a soft delicate texture to enjoy. Truly a simple recipe with wonderful results. These were served with bowls of fresh made vegetable soup. Thanks so much for this wonderful recipe.
Was this review helpful? [ YES ]
3 users found this review helpful

Accidental Fish

Reviewed: Mar. 30, 2012
This is certainly a wonderful dish, easy to prepare, little cleanup, and not overly filling. Rice as a side dish and a green salad or coleslaw add just enough to complete the meal. I purchase my mahi-mahi frozen at Costco. Thanks for sharing this recipe.
Was this review helpful? [ YES ]
90 users found this review helpful

Best Bread Machine Bread

Reviewed: Mar. 8, 2012
I made this recipe this morning and what a beautiful loaf of bread it is. The inside texture is light and airy and the flavor is just amazing. I will never follow the bread machine instructions again concerning the placement of the yeast. Adding the yeast to the warm liquid first with the sugar makes a world of difference in the end result of bread machine bread. Thank you for a fabulous recipe!!!
Was this review helpful? [ YES ]
4 users found this review helpful

Chicken Pot Pie IX

Reviewed: Jan. 30, 2012
This is such a wonderful recipe. I cooked the chicken breast in chicken broth and steamed the raw vegetables. Then I placed the steamed vegetables and diced chicken breast in a skillet to sauté in butter, with the salt, pepper, and celery seed. I then strained the broth and added 1-3/4 cup of fat free 1/2 & 1/2 and thickened this with a cornstarch mixture when it was well heated through. I added the sautéd vegetables and chicken to this and filled ramekins with this mixture. I added the frozen peas here. I then made my butter pie crust and cut the dough circles larger than the ramekins. An egg wash is used to coat the edges and a little of the sides of the ramekins before placing each pie dough over the top and gently pressing on the sides. Slit the tops and brush with the egg wash and into the oven at 400°. Mine took a little longer to bake since I had the top crust a bit thicker than normal. It was delicious and creamy. My thanks to Robbie Rice for this wonderful recipe. The extra pie crust dough was made into two cinnamon/sugar with pecans roll ups for dessert.
Was this review helpful? [ YES ]
5 users found this review helpful

 
ADVERTISEMENT
Go Pro!

In Season

Hop On Easter
Hop On Easter

Recipes for baked ham, deviled eggs, and oh-so-cute treats.

Fresh Spring Recipes
Fresh Spring Recipes

The best ways to enjoy what’s in season right now.

Subscribe Today!
Subscribe Today!

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States