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Taqueria Style Tacos - Carne Asada

Reviewed: Jul. 24, 2009
I'm giving this 5 stars only after following the advice of other reviewers, but it IS a very good basic recipe. I cut the soy sauce, subbed half a lemon for the lime and added orange juice for the marinade, didn't make the salsa (we didn't eat it with any so why bother!), and the best part: I used 2 jars of canned beef cubes (home canned) in place of the flap or flank steak. That cut down on needing to marinade, I just added the marinade into the pot along with the beef, liquid and all, from the mason jars. I simmered this on the stove for ~30 min while I made Mexican rice and viola', dinner was ready! By simmering, the extra liquid evaporated and what was left was concentrated flavor... sooo yummy!! Half of our kids are half-Hispanic and this is a very authentic recipe that our 7 year old remembers eating from when he was much younger. Almost exactly like an authentic Mexican restaurant nearby. I can't wait for leftovers!
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Mrs. Sigg's Snickerdoodles

Reviewed: Dec. 16, 2008
Oh goodness, but these were amazing! A quick, easy cookie for snack time and they made a ton! I had no issues with hard cookies.. and the kids gobbled them up still warm. I never realized just how easy it was to make snickerdoodles.. I'll be making these often!
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Fluffy Pancakes

Reviewed: May 19, 2007
OMG!! This was so good! I did 8x the recipe (because we have 10 ppl in our fam and the kids always have friends sleep over on Fridays) and used sour milk instead of regular milk and melted 1 cup of real butter instead of the shortening (I'm just not a shortening fan). When I mixed the wet stuff, I added the beaten eggs into the somewhat cooled butter, then mixed that into the sour milk, then poured into the dry ingredients. I used an electric mixer and added ~1 TBSP of vanilla at the end. Per other reviews, I spread this out on the griddle and cooked over medium/low. These disappeared faster than I could cook them. They are so light and fluffy... I hate to admit, but I ate 8! This will be our staple pancake recipe from now on! Thanks SO MUCH!!
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Mango Salsa Chicken

Reviewed: Mar. 4, 2007
I made just the salsa portion of this since I was making salmon for lunch and we thought this was a nice change from tomato-based salsas. It was my first attempt at making a fruit salsa & I did this spur of the moment and didn't have any red onion so I substituted a basic white onion. I also subbed in a jalepeno (finely diced) for the red chile pepper (didn't have that either!) and it still turned out very tasty. I did follow some other suggestions and added a dash of kosher salt and some lime juice. I also added crushed pineapple to sweeten it up a bit (oh, and I just remembered that I didn't have the green pepper so I used two different colors of bell peppers for color). This was very delicious with the salmon and I served it with black beans and rice. I can't wait to try it with grilled meats this summer! Since I didn't make it exactly I didn't feel that I could fairly give it five stars... but I do look forward to making it as written!
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Buttermilk Fried Chicken with Gravy

Reviewed: Aug. 27, 2004
I thought this was a very good ~basic~ recipe for fried chicken. I soaked my chicken in the buttermilk (and I used enough to almost cover the chicken in a ziploc container, turned twice during soak) for 24 hours before shaking in paper bag (lunch size is perfect). I added LOTS of garlic powder, salt, pepper, paprika, a little cayenne powder and thyme to my flour. After all the chicken was coated, I reserved the buttermilk that it had soaked in and used that for the milk called for in the gravy recipe. I fried my chicken in melted Crisco until it was dark golden, drained it on paper towels, and then finished cooking in the oven at 350 for 35 to 40 minutes (juices MUST be clear!). Finishing it off in the oven also helped drain the rest of the grease from frying. For the gravy, I didn't use any water. What buttermilk I was short (for the 2 1/2 cups of liquid) I just added some whole milk. As it thickened up, I added a bit of salt and pepper. Make sure that you heat the buttermilk to boiling if it was used to soak the chicken, it has to get hot enough to kill any bacteria left from the chicken juices. I thought that the gravy tasted better, and a bit tangier, when I used at least some buttermilk in place of all milk. I've made this recipe about 3 times, it's fairly easy and takes only minor ahead-of-time preparations. When finishing it off in the oven, it does take about an hour and a half cook time.
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Baked Potato Soup I

Reviewed: Oct. 16, 2003
We really enjoyed this recipe! I followed previous suggestions and didn't make the roux as thick... I doubled the basic recipe but only did 1/2 c ea of flour and butter. (I'd say I used this recipe more as a guideline than followed precisely, don't be afraid to experiment) To add some flavor, I used some chicken broth in place of some of the milk and then added a whole bar of cream cheese before I put the potatoes in. I think the best thing I did was fried the bacon in the same pan I made the soup in, draining the bacon grease before I made the roux and then added some bacon in with the cream cheese. I used hash brown cubes that I'd pre-cooked in the oven to make it easier. Everyone really enjoyed it, it wasn't overly salty but had a good flavor. I let each person add their own sharp cheddar cheese and fixins and served it with hot crusty French Bread and a salad. Be forewarned, it requires almost constant attention and stirring to make sure it doesn't burn in the bottom of the pan so have everything ready and waiting... Then ENJOY!
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Dixie Stomp Cream of Vegetable Soup

Reviewed: Jun. 10, 2003
I really liked this recipe. It reminds me of the soup they serve at the Dixie Stampede in Branson, MO. I added extra veggies, especially extra asparagus. My 5 kids thought the recipe okay, it varied from "amazing" (my 14 yr old boy) to "mediocre" (my 7 yr old girl). It kept well in the fridge and I thought it heated up just as good. I only had cream of chicken soup and used butter instead of margarine. I would definitely make this one again. Adding shredded sharp cheddar cheese on top of the bowls is a real flavor booster. Serve this with warm bread!!!
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Michelle's Famous Washed Cranberry Sauce

Reviewed: Oct. 17, 2002
My grandmother, who loves homemade sauce but never makes it because she's alone, absolutely loved this. It was really fresh and tasty, not too tart either (according to those who ate it, I'm not a fan, I made it for everyone else). Super easy to make, I am impressed.
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Beef Stroganoff III

Reviewed: Oct. 17, 2002
Simple, fast and delicious. The sauce is fantastic even without the wine. I don't always add the 'shrooms, either. It's one of the first dishes cleaned off the table! A little salty, I would even cut back on the salt some, but still tasty.
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Tasty Green Beans

Reviewed: Oct. 17, 2002
Even my pickiest kids ate this and liked it. A little salty, I would recommend using reduced sodium soy sauce. One recipe of sauce makes a ton of green beans!!
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Angel Food Cake III

Reviewed: Oct. 17, 2002
My dad loved this cake and he is the pickiest eater in the world! I didn't think it tasted egg-y at all. Super easy!! It was moister than any store-bought cake I've ever had, even my dad who likes store cake never knew that angel food cake was supposed to be moist. I followed previous ratings and "whipped it till the cows came home". With the leftover egg yolks I made egg noodles!! They (egg yolks) will keep in a covered jar in the fridge for a few days until you get a chance to use them. This was wonderful, I plan on making it several times a year. Thanks!!
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54 users found this review helpful

Homemade Noodles

Reviewed: Oct. 17, 2002
Nice simple recipe for delicous noodles. Egg noodles are supposed to be a littler "firmer" since they cook up so much. I did add a dab of milk to my egg yolks before mixing into the flour mixture. I tried noodles 2 ways, 1 with whole eggs and this one and I have to say that my family liked these noodles better plus I liked working with the dough better. It's a more old'fashioned type of noodle. They were delicious!
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Creamy Chocolate Frosting

Reviewed: Oct. 11, 2002
My family loved this frosting. It was a bit soft even with all of the sugar, I added a little more. The taste is phenomenal, this frosting could be desert all by itself! Very easy to make; I doubled the recipe to fill and frost one two layer cake, there were even leftovers.
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207 users found this review helpful

Classic Cooked Egg Nog

Reviewed: Jan. 23, 2002
This was an easy way to have homemade egg nog for the holidays without worrying about uncooked eggs. I added some cinnamon and nutmeg to mine when cooking, it really gave it the "old fashioned" feeling. My family and friends drank this up before the store-bought was half gone! It's better the next day, too!
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19 users found this review helpful

 
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