A Krieg Recipe Reviews (Pg. 1) - Allrecipes.com (1617097)

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Pickled Watermelon Rinds

Reviewed: Dec. 14, 2007
This recipe is a very very OLD one... it's from the days of the depression and before. My family is Polish though I'd never be able to accurately say this is a Polish recipe. I could comfortably refer to it as an Old World recipe. *** People certainly saved most everything and pickled many things the average person wouldn't understand or even think appetizing. *** My Grandmother made these every Summer and they were a big hit and a standard item on the dinner table. It's certainly an acquired taste and you NEED to let them pickle for a duration of time to get the full taste. Most people try them and are surprised to learn they are watermelon rinds. They are flavorful, sweet and tangy. *** This recipe is rather close to our family's recipe. *** I am pretty sure, my Grandma stuffed the jars with the rinds, cinnamon sticks and the other spices then poured the brine into the jars, then properly followed her typical canning procedure. As a child, I seem to remember the rinds being raw or blanched (they were firm) when they went into the jars. I would have to confirm with other family members about this.. but can assure you these rinds were cut in longer 3-4 inch lengths. I don't believe she colored her brine too often, but seem to remember seeing a few green Watermelon Pickles on extended family member's tables. *** This recipe isn't for everybody.. but for those who enjoy Watermelon Pickles, this would be a great recipe to try! Just don't limit the spices when boi
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Homemade Horseradish

Reviewed: Dec. 14, 2007
This is VERY similar to what my Grandmother always made and what her mother made and etc.. I think she only used white vinegar and maybe coarse salt and I'm not clear if sugar was ever added. Grandma would make a large batch once every year by using the fresh horseradish root from her garden. Of course she grated the rock hard root finely by hand! Growing up, this was ALWAYS on the table with dinner, along with the other standard items like sweet and dill pickles. Pickled beets, watermelon pickles, you name it! It was on the table. Some people don't understand the potency of this homemade and pure horseradish and lay it on too thick. Most people prefer this over the creamy style once they've tried it and learn how much suits them. You don't have to like "spicy" or "hot" to enjoy horseradish. Personally, I've NEVER enjoyed the creamy and diluted versions of horseradish sauces. I've always been familiar with this since I was a child. It's so nice and refreshing to use in many of my recipes... rubs for a roasts, adding a hint to different appetizers and dips, and always including it in hearty sandwiches. I'm so pleased someone included this GREAT and SIMPLE recipe. Simplicity is often the best. *** As for how long this safely lasts in the fridge, I believe if the horseradish stayed covered by the vinegar and tightly covered in the refrigerator... and since it's considered "pickling" it should last indefinately. This is a huge gray area and you should be caref
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Yummy Roll Ups

Reviewed: Dec. 14, 2007
This is a wonderful long time recipe we've made for our family gatherings of most every occasion. Picnics, holidays, dinner parties, movie nights, etc... You really can't go wrong. It's best when using quality ham. The pickle spears certainly still work well but we've been happier with small whole pickles. We usually use whole midget or baby dills vs. the long spears. We found they aren't as "juicy" and the roll-ups can be easily made further ahead of time as the juice doesn't run as much. They are also crunchier than the spears like someone else suggested. Sometimes finely shredded cheddar and/or a little pure prepared horseradish (not the cream or mayo based horseradish) mixed into the cream cheese works nicely for a little extra kick.
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Crispy Marshmallow Balls

Reviewed: Dec. 13, 2007
My Grandmother made these for years every Christmas and it was a family favorite. She called them "Haystacks" though. While it certainly can be messy, there are tricks which other reviewers have offered which work well. I've used skewers, toothpics and the tongs and they've all worked relatively well. The outcome is what everyone enjoys the most.. I don't think the sticky process of making them takes away from the popularity and quality of these treats.
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4 users found this review helpful

Mrs. Sigg's Snickerdoodles

Reviewed: Dec. 17, 2006
They turned out great!! Super cookie -- will keep for future holiday baking marathons.... Thanks for the great recipe!!
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1 user found this review helpful

Mouth-Watering Stuffed Mushrooms

Reviewed: Dec. 17, 2006
Overall pretty good stuffed mushrooms -- my family enjoyed them, I personally would stick with my adjustments suggested by other viewers. I added green onions, worcestershire sauce and more garlic when sauteeing the chopped mushrooms stems. I might try adding a bit of fresh parsley next time as well. I brushed a little olive oil on the mushrooms before baking. Since I used really large mushrooms, I needed to bake a little longer than 20 minutes. Thank you for the recipe!
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Asiago Sun-Dried Tomato Pasta

Reviewed: Dec. 17, 2006
Super, fantastic and mouthwatering! I made it like the recipe said (without the bacon) first then made it again with my adjustments (again without the bacon). I used 1 cup skim milk and 1 cup heavy cream to lighten it a bit... I added the sundried tomatoes right away to milk/cream mixture and brought to a low boil. I upped the asiago cheese to 1 1/2 cups. I omitted the butter and sauteed one pound of sliced mushrooms with the onions and three times the amount of garlic, adding 1 tsp of cayenne pepper and 2 tsp of black pepper. I added 1/2 cup of fresh chopped parsley... Then last but not least -- I didn't have bowtie pasta the second time I made this, so I used three cheese tortallini and it was MORE than a hit. Some people even suggested it was better than a few of the Italian restaurants! I will be making this a third time without the chicken for a few of my vegetarian friends. Overall -- this recipe is fantastic -- I really loved it -- thank you for providing it!
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7 users found this review helpful

Big Soft Ginger Cookies

Reviewed: Nov. 28, 2006
Great Recipe -- Will keep this one for my holiday baking for years to come! Perfect Ginger/Molasses cookie! Thank you!
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7 users found this review helpful

Chicken Tequila Fettuccini

Reviewed: Nov. 14, 2006
This recipe turned out well -- my husband really enjoyed it and will definitely make it again! Next time I will double the jalepeno peppers. I will take the suggestion from others by marinating the chicken in the soy sauce, lime juice and tequila then cooking them seperately. The onions and bell peppers did get too mushy so I will cook them less next time as well. I gave this a 5 star because it was a great base recipe and will be a 6 star or better with the said improvements. Thank you for the superb recipe!
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Artichoke & Spinach Dip Restaurant Style

Reviewed: Nov. 5, 2006
This disappeared very quickly when I served it and was a big hit. I roasted and used more garlic than what it called for and was generous with the cheese quantities. I also made sure I mixed the ingredients well and DID NOT layer it as the recipe suggested. It makes a large portion but since it went so quickly, I will likely double it next time I make is for a get together. Thanks for the recipe!
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3 users found this review helpful

Slow Cooker Chicken Taco Soup

Reviewed: Nov. 5, 2006
I enjoyed this easy recipe and so did my family. I used 2 cups of frozen corn instead of the canned and used a can of diced chile peppers in addition to the dice tomatoes. I will certainly make this again. Next time I will add some red pepper flakes and/or cayenne pepper for some added kick. I will also try using crushed tomatoes instead of the tomato sauce and try to make it a little thicker as a stew. Some small pieces of pasta might work too! Thanks for the recipe!
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Angel Chicken Pasta

Reviewed: Nov. 5, 2006
This recipe is awesome! Easily adapted to the slow cooker. I sauteed some green onions and lots of sliced mushrooms in the butter and italian dressing mix before adding the other ingredients. I also used plain cream cheese. The outcome was awesome. I will make this again and again! Thank you for the awesome recipe!
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2 users found this review helpful

Holiday Punch I

Reviewed: Dec. 20, 2004
This punch was a big hit at a recent celebration and we received several requests for the recipe. It was very easy to make and we will definitely make it again! I used pink lemonade. I lessened the amount of lemonade and added a bit more OJ. In addition to the orange slices, we added some fresh orange peel strings with a zester. Rather than the ginger ale, we replaced it with 50/50 (sour soda) so it wouldn't be too sweet. The fun part was adding some small ice molds using mini bundt pans and froze white cranberry juice, fresh cranberries, orange zest and an orange slice in each one. It was very festive and overall a great recipe to use!!
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Antipasto Pasta Salad

Reviewed: Mar. 27, 2004
I made this recipe my own by making some variations or adding some items. Depending on what I had in the kitchen or what my guests preferred. I used tri-color pasta wheels and/or rotini. I added fresh mozzarella, provolone and proscuttio. When I can, it's nice to use yellow and orange bell peppers in addition to the red and green. It was more beautiful to leave the olives whole and I tried to use a variety of greek or italian olives. This also made it easier for people in my family who don't like olives to pick them out. When possible, I used fresh herbs rather than dried. With my additions I always doubled dry packages of dressing and the balsamic dressing I added to taste. I left vegetables, cheeses and meats chunkier or whole so it was more like Antipasto. The tri-colored pasta, additional types of vegetables made the salad more colorful and appealing to the eye. I have made this salad the day before and it made a more flavorful salad. The balsamic dressing is always added just before serving. This modified recipe has been a major hit at parties or picnics. Have fun with it and experiment! So many people want the recipe for this one after they've tried it!
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Chicken Enchiladas II

Reviewed: Jul. 17, 2003
Loved it. This recipe really worked for us.. and we've made it often. I found that the recipe didn't fill the tortillas, so I've doubled mixture without doubling the tortillas. When cooking the chicken, I add taco seasoning for more flavor. We always use non-fat or less fat, depending on product, it's a matter of personal taste. Perfect for a quick meal, unexpected company and leftovers. It's a good one.
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3 users found this review helpful

 
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