empearls Recipe Reviews (Pg. 1) - Allrecipes.com (1593568)

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Beef and Barley Casserole

Reviewed: Jul. 8, 2014
Good basic recipe. Definitely one you want to change up! I used 1 full cup of barley, 1 (14 oz) can of chicken stock, and seasoned my meat while cooking it. I also added some chopped cherry tomatoes. Next time I will add a lot more veggies! Chard or kale would be great and I would definitely up the carrots to at least 2 c. (maybe even a full pound) to make it a more complete one pot meal. Serves more than just 4. I also suggest cooking everything in a dutch oven on the stove top so you can just slide it into the oven without dirtying another dish.
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Balsamic Roasted Pork Loin

Reviewed: Jan. 2, 2014
WOW! So easy and so delicious - and only 3 ingredients for the marinade! I only marinated mine for 5 hours or so before popping it in the oven. It was done in EXACTLY one hour. My oven tends run low (sometimes takes up to 10 additional minutes when baking something for 35 minutes), so if your oven runs hot, start checking the temp after roasting for 50 minutes.
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Mexican Bean and Rice Salad

Reviewed: Jun. 15, 2013
Great basic recipe! I used 2 cans of black beans and added a can of tomatoes (that included cilantro and jalapeno). I also added two seeded tomatoes, subbed green onions for the onion, and made the dressing separate. For the dressing I used the juice of two limes mixed with garlic olive oil, 3 cloves of minced garlic, cilantro and my favorite Mexican hot sauce along with the cumin. I also added some Marisco's Mexican spice to the salad. This definitely needs to sit for a while to let all the flavors meld together. I'm glad I made it the night before my BBQ (unfortunately I keep taking a spoonful every time I go into the kitchen!)
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Gefilte Fish

Reviewed: Mar. 23, 2013
Very tasty! It took me about an hour to assemble the fish mixture and by then it was too late for me too cook so I popped the stock and mixture into the fridge to work on in the morning. I ended up with 46 "loaves." Next time I will scale down the recipe as I have 16 people over for first seder and 4 people for the second. I also omitted the ice water. If you like salt, you might want to add more.
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Transformed Spinach Mushroom Quiche

Reviewed: Dec. 11, 2012
This is the second time I am making this quiche in the last week. I saute the veggies in ~1/4 c. butter and add my spices to the sauteed mix at the end (that way the spices don't clump in the egg/milk mixture). I also skip the swiss cheese because I never have any on hand. This time I am subbing swiss chard for spinach. My son LOVES this and begs me to make "egg pie." I've been using the Easy Pie Crust by: B1BMOM Edit: I use maybe 1/4 c. milk or cream because I always go heavy on the veggies. This last time I shouldn't have added any milk!
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Persimmon Cake

Reviewed: Dec. 10, 2012
As per another reviewer I cut the vanilla down to 1 teaspoon but I might even use less if I make this again. Also, it was VERY sugary sweet. I will cut the sugar to 1 c.. I baked in a bundt pan at 375 for 45 minutes and then 325 for 15 minutes and it came out perfect and just fell out of the pan after cooling for 15 minutes. My kids didn't care for the cake but my husband and I enjoyed it. Note: 6 persimmons = 2 cups pulp.
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Super Easy Doughnuts

Reviewed: Dec. 9, 2012
Awesome! Followed directions for the batter. Then, using WET HANDS, I rolled the batter into little balls to make doughnut holes. I would suggest planning on a couple of test batches to make sure the oil is at the correct temp. Rolled them in powdered sugar and dipped them in raspberry jam - YUM!
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Butternut Squash Risotto

Reviewed: Nov. 15, 2012
I used veggie broth and upped the fresh parm to 1/2c. I am disappointed I cannot taste the wine more in the finished product. I might make this again but use at least 2/3 c. wine.
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Sensational Salmon Loaf

Reviewed: Nov. 3, 2012
My 6 yo loved this and wanted 3rds but my husband and I merely thought it was okay. I did have to make a few changes based on what was on hand (1c. fresh bread crumbs and capful of liquid smoke in lieu of Worcestershire). I'd be willing to try this again using Ritz crackers. Also, the Trader Joe's 14 oz salmon has a gazillion little bones in it - I would definitely find canned salmon w/o bones to make this recipe faster.
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Death By Chocolate V

Reviewed: Oct. 28, 2012
I just realized I accidentally used a full cup of butter instead of just doubling the butter to 1/2c.! I also added an extra egg and subbed strong coffee instead of plain water. Even by quadrupling the butter and adding an egg, it turned out a hint dry. It also overflowed the bundt pan while baking and fell apart while trying to take it out of the pan (however, I was able to salvage it for the dinner party). Everyone at the party ate their entire piece of cake but no one said how great it was or asked for seconds. I'd probably try the recipe again (taking care to only double the butter!) and would definitely sub coffee for the water which definitely enhanced the chocolate.
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Satiny Chocolate Glaze

Reviewed: Oct. 28, 2012
Subbed honey for corn syrup. Awesome consistency, perfect for my bundt cake!
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Ke's Cajun (Dirty) Rice

Reviewed: Oct. 23, 2012
Good basic recipe but the seasonings definitely need to be altered if you prefer kick in your dinner. I practically tripled the Cajun seasoning and added the following: 1/2 t. gumbo file, Louisiana hot sauce to taste(~1T.) and red chili flakes to taste (~1/2t.). I omitted the celery salt (didn't have any on hand) and subbed in yellow and red bell peppers for the green and ground beef for the turkey. I also added a chopped tomato just to use up some produce. I can't wait to eat this tomorrow after the spices have really sunk in - mmm!
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Cabbage Veggie Cream Soup

Reviewed: Oct. 17, 2012
I chose this recipe because of the veggie combination and it did NOT disappoint on that front! Who knew butternut squash & beets could co-exist in such deliciousness? I altered the recipe to make it crock pot compatible by only using 1 qt. of chicken stock and I subbed Trader Joe's Jalapeno Chicken Sausage for the elk. I also used apple cider vinegar and ginger paste. I got a little too liberal with the hot sauce and my preschooler refused to eat it. Cooked on high for 4 hours and then turned it on low for 3 and it was fantastic. I used a few more veggies (whole head of cabbage, 3 beets, 3-4c. squash) because I was trying to unload a bunch of veggies. I also skipped the cream of mushroom soup because I didn't have any on hand (but i did add some leftover cream of tomato soup towards the end). I thought it was very tasty, stick-to-the-ribs fair but with the hot sauce and the jalapeno chicken sausage, too spicy for little ones (although *I* loved it!)
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Slow Cooker Chicken Pot Pie Stew

Reviewed: Oct. 13, 2012
I made the mistake of adding 10 oz of water (mixed with consomme so it was basically broth) and it ended up WAY too watery (I prefer a creamier base). I think they key to this recipe is to season to YOUR taste. I am highly sensitive to the taste salt so I never used celery or garlic salt in general let alone in a recipe that calls for canned soups. My changes: 4 (10.5 oz) reduced sodium cream of mushroom soup, 1# potatoes, 2# carrots, 2 ears of corn, 1 onion, 1/2 bag frozen peas, 1/2 bag frozen green beans, dried parsley & herbs de provenance. And I used 3 huge chicken breasts and insane amounts of fresh cracked pepper. It was ready after 6 hours on low. My husband hasn't had this yet but he's going to love it (this is total comfort food!) and I will definitely make it again.
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Kentucky Biscuits

Reviewed: Oct. 12, 2012
YUM! Made as directed but shredded frozen butter in my cheese grater (which is the greatest baking tip known to man!). These were FANTASTIC! Great with butter for soup and jam for breakfast. Will definitely make again!
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Sarah's Applesauce

Reviewed: Oct. 11, 2012
What's great about this recipe is that it gives you a base to work off. I used a ton (maybe 15?) of apples from my apple tree, peeled, cored and sliced with about 1 c. water, 1/2 c. brown sugar and spices to taste (cinnamon, nutmeg, cardamon) and popped it in my slow cooker on low for about 4 hours. Then I mashed it with my potato masher. I will totally be making this again! It's a great recipe with lots of room for alterations and it seems quite forgiving. I had no idea applesauce was this easy to make until I read this!
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Spaghetti Squash I

Reviewed: Oct. 10, 2012
Wow! My picky 3 year old ate two servings! I added a bunch of chopped rainbow chard and used 3 of those frozen basil cubes from Trader Joe's. YUM!!! I also skipped the olives because I didn't have any on hand but I think kalmata olives would be an awesome flavor...
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My Mother-in-Law's Plum Bread

Reviewed: Oct. 4, 2012
Soooo good! I doubled the recipe and baked in a Bundt pan (makes too much batter for a bundt and I should have made a few muffins as well as the batter dripped out all over my oven floor). I subbed sour cream for yogurt and used about 12 plums total. My husband said this is one of the best cakes I've ever made. The sweetness to tartness ratio is lovely and it is MOIST. This would be a perfect breakfast bread!
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Little Lamb Meatballs in a Spicy Eggplant Tomato Sauce

Reviewed: Oct. 4, 2012
AMAZING! To make this gluten free, I subbed a frozen GF waffle (just chopped it in my food processor) for the bread crumbs and I used sour cream in lieu of the greek yogurt. I also added A LOT of crushed red peppers. Very spicy - just the way I like it! Because I made these as an appetizer for a party and I was running errands, I made the sauce on the stove top and baked the meatballs as directed. But instead of adding the 'balls to the sauce on the stove top, I poured the hot sauce over the meatballs and continued baking (eventually bringing the temp down to 375) for about 30 minutes. Rave reviews! This is totally a great way to use a random eggplant.
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Buttercream Icing

Reviewed: Aug. 6, 2012
Made this twice in one week. Made it once with shortening and butter and just butter. The pure butter version seems a bit softer and it lacks a slight aftertaste and I prefer the pure butter version. I also sub the vanilla extract for almond extract - mmm! This is a GREAT butter cream frosting recipe! I halved it to frost 12 cupcakes tonight and it wasn't enough because I piped it but if I had spread it on my mom's way I would have had plenty.
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