RAGDYANN422 Recipe Reviews (Pg. 1) - Allrecipes.com (1595448)

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RAGDYANN422

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Simple Mac and Cheese

Reviewed: Aug. 21, 2012
This recipe makes a great base to about a million different casserole options. Throw in extra cheese, some ground beef, and freshly sauteed mushrooms and call it a day. :)
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Southern Pineapple Casserole

Reviewed: Sep. 12, 2011
Holy nommers! Per suggestions, I cut the sugar to 1/2 cup and I used 1 stick of butter instead of a full cup and this was amazing. I also ran into issues with the cheese not melting. I may try grating my own cheese next time or using smaller shreds.
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4 users found this review helpful

The Best Potato Salad

Reviewed: May 29, 2011
Holy mother of God. . . this potato salad is in-freaking-credible. Made a couple of unintentional modifications because (apparently), I can't really read very well. --used Kraft Peppercorn Ranch dressing because that's what I had. Due to it's pretty solid pepper level, I eliminated the pepper that the recipe called for since I felt like it was already covered. --misread the recipe & used celery salt instead of celery seed. Don't know if it's the same thing but it tastes just fine so I'm not going to go out & buy one more thing for my overburdened spice rack. Intentional modifications: --husband hates chunks of onion so I just used onion powder (though I probably could have left it out altogether). Used around a teaspoon, maybe half a tablespoon... --left out the salt. between the ranch dressing & the use of celery salt, this tasted fine to me without adding the extra sodium content so I went ahead & left it out. I would recommend waiting until the end & only salting if you feel necessary. --and I left out the optional stuff as well like most of the people here. Once again, Allrecipes & its awesome home chefs leads me to the recipe promised land. Hallelujah, can I get an amen?!
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3 users found this review helpful

Baked Fennel with Parmesan

Reviewed: Jan. 15, 2011
I was part of a CSA & received a bunch of fennel but had no idea what to do with it. I made this recipe for a dinner night with friends and everyone was so impressed by how good it was. If I ever end up with that much fennel again I'd definitely make it again!
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4 users found this review helpful

Jean's Swedish Faux Meatballs

Reviewed: Jun. 19, 2010
This recipe is delicious but I only used the sauce portion. Based on other reviews, I avoided the "meatball" portion of the recipe & instead used a frozen (but still vegetarian) brand. They got a little too mushy but worked out pretty well overall. If you cut down the bake time a little bit, it'll probably be perfect. When I made it a second time, I cut bake time & used my own homemade "meat"balls & it turned out perfect.
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6 users found this review helpful

Quick Gnocchi

Reviewed: Jun. 19, 2010
Holy moly! I don't care if they're not 100% authentic, these are great. So incredibly easy & fast but taste really impressive. Just beware - very very sticky!
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Baked Tofu Bites

Reviewed: Jun. 19, 2010
I don't know what I did wrong. I followed directions with suggestions (left out the liquid smoke & made extra sauce) but this was just an over salty half burned disaster.
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Little Nut Cups

Reviewed: Dec. 14, 2009
These tasted just like the ones my Grandma used to make and I brought some into work for some of my co-workers to try and they loved them! If you are not much into baking, these are definitely a few steps up on the difficulty scale! I don't bake a lot so these were not easy but they aren't that bad and they were well worth the effort! :) I managed to get 36 balls out of the dough but it took a little bit of fanagling. You don't need to make them very big at all and you can get 36 out of this recipe. However, I had way more filling than I needed. I sprayed my muffin tins with some cooking spray but I put too much filling in them. The filling puffs up a bit during baking & it will spill out making them really hard to get out of the tins if you're not careful. :) Again - totally worth the effort. They taste little pecan pies - YUMMY!!!!
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Vegetarian Sweet and Sour Meatballs

Reviewed: Jun. 19, 2009
This recipe gets five stars for the meatballs alone. So far, I have made this recipe twice & used it solely for the meatballs, not the sweet & sour sauce. The first time I made it I baked them in a marinara sauce instead for spaghetti. They were absolutely delicious! This last time I got a little "crazier". I only had ricotta handy and some deli slices of white cheddar. The food processor fixed my cheese issue (actually, I think I used too much because I paid less attention) and the ricotta actually worked really well also. I decided to try baking them with no sauce. I sprayed the baking dish really well with cooking spray and covered them with foil to keep from drying out. They turned out perfect and tasted awesome without any sauce at all. I think my favorite use for them was "Swedish Meatball" style with some leftover gravy that I had in my fridge & thrown over egg noodles! This recipe is a major keeper!!
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Banana Nut Cupcakes

Reviewed: Apr. 21, 2009
I agree with the previous reviewer that these were more muffin than "cupcake" and also that the yield on these is 12 rather than 15. However, I had no issues with moistness or issue with the more muffin-like outcome. In fact, it was the rather negative review that made me use this recipe because I was looking for a muffin recipe that didn't call for a ton of banana since I only 2 bananas. This was perfect. They are springy and delicious and I'm eating one for breakfast right now. I didn't have butter flavor shortening so I used half real butter and half plain shortening. I used all of the 2 bananas I had on hand rather than measuring them out so I might have had a bit more than the recipe called for. I also used soy milk since I don't drink regular milk. All in all - this is a keeper for me. :)
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10 users found this review helpful

Spinach Enchiladas

Reviewed: Nov. 21, 2008
This was a big hit for dinner last night and the leftovers were awesome! I replaced the butter w/ olive oil and used 6 cups of fresh spinach that I cooked until well wilted. The only downside to the fresh was having to rinse it (came in my CSA box covered in dirt!) and so filling ended up much wetter than if I had used frozen. I will definitely make this again though!
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Layered Eggplant Hamburger Casserole

Reviewed: Sep. 9, 2008
Vegetarian alternative included in review. :) My fiancee & I are vegetarians. We joined a CSA this summer & I vowed to cook whatever we received whether I liked it or not. I am not an eggplant fan and am very happy to have stumbled upon this recipe. It made me happy to be eating eggplant for dinner! To make this recipe vegetarian friendly, I made the following substitutions: **1 lb tofu (instead of ground beef) - drained but did not press then crumbled/smooshed well with hands. :) **1 cup of water (did not drain the canned tomatoes or press tofu, so I figured this amount would be fine) **Added - 1 tblsp Vegeta seasoning/soup mix. Not sure what you could use in place of Vegeta but in case you've never heard of it - it's a vegetable based seasoning/soup mix. I have found it to be a great flavor additive when I use tofu in recipes that usually call for meat. Makes the tofu less tofu-y and more just tasty so the recipes taste more like they would if it had meat in it.:) Thanks for super tasty recipe! :)
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Mock Tuna Salad

Reviewed: Apr. 7, 2005
My boyfriend is vegetarian and I'm not but I try to find recipes to make that I'll enjoy and that he can eat, too. This DEFINITELY was one of them. Modified the recipe slightly based on what we had around...subbed sweet and tangy honey mustard and then to counter it threw in some dill pickle relish along with the sweet pickle relish as well as some fresh dill... the only thing not at all like tuna salad is the texture, otherwise, this is a great (and tasty!) replacement! :)
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