FOCUSED ON FOOD Recipe Reviews (Pg. 1) - Allrecipes.com (1626036)

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Apple-Cranberry Crisp

Reviewed: Oct. 15, 2006
Great! As per other reviewers, I made extra crisp for the top (maybe an extra half recipe) and I probably could have made it as per the recipe. FYI - I used 4 apples, as many people weren't sure how many apples was 2 lbs.
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83 users found this review helpful

Grilled Scallops

Reviewed: May 13, 2002
This recipe was simply amazing and everyone loved it. It's simple enough to prepare, and tastes like you put a lot into it.I served with a loaf of french bread to soak up the leftover marinade. Instead of skewering the scallops and risking losing the smaller pieces, we put them in a double-sided grate with a handle on it. It makes it easier to turn them, and uses much less time than skewering.
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48 users found this review helpful

Peach-a-Berry Pie

Reviewed: May 15, 2006
I just made this pie for a second time, this time cutting my peaches into smaller pieces and my raspberries in half. It was WONDERFUL! It's definitely working it's way up toward the top of my favorite pie list. I may add some more raspberry next time, but the recipe is wonderful as is!
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37 users found this review helpful

Chocolate Decadence Cake I

Reviewed: Mar. 31, 2005
Our church has a Seder each year and I took this as my dessert this year. It got rave reviews from the crowd, though it was mostly because it was like a pan of chocolate goo. I left it in as per the directions, and even cooked it in a slightly larger, square pan - and it still didn't completely set as a cake. I'm not sure if that's because I didn't beat the eggs long enough or if I needed to cook it longer, or if it's just supposed to be that consistency. It was kind of like the middle of a really fudgy, undercooked brownie - but the top had a crunch layer. Personally - I thought it was AWESOME, as I love undercooked brownies, cookies and raw doughs and batters. But if I were making it for a crowd again, I would cook a bit longer.
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21 users found this review helpful

Blueberry Crumb Pie

Reviewed: May 8, 2006
This was a great start! I added cornstarch (but 3T was a bit too much) and my pie was VERY set, even using frozen (thawed) berries. I can't wait for blueberries to come back in season!
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19 users found this review helpful

Ibby's Pumpkin Mushroom Stuffing

Reviewed: Nov. 7, 2005
My husband was raving about this stuffing that I served at a dinner party. I had some extra pumpkin bread, so I thought I'd give it a try! Wonderful. I didn't add the mushrooms, but added chopped walnuts instead. I would definitely recommend at least doubling the veggies added and adding a bit more chicken broth (then again, I like my stuffing a bit "mushy"). I served this with Apple Rosemary Pork Tenderloin, a great pairing!
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17 users found this review helpful

Four-Grain Bread

Reviewed: Apr. 30, 2007
This bread was absolutely wonderful. I made it to accompany a stew this weekend and my guests loved it so much, I made another loaf for them to take home! One thing I tried, as I was making the bread as soon as I put the ingredients in the machine, was to mix the water, honey, and yeast first and let it "do its work" while I mixed the flours - as you would do if you were making traditional bread. The first loaf came out with a great texture - the second one looked a bit more dense - but I can't say for sure - as it wasn't cut into at my house!
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12 users found this review helpful

Yankee Beans

Reviewed: May 29, 2006
I had a ham bone with a good amount of meat on it, plus leftover ham, so I sauteed and added the ham instead of bacon. Toward the end of cooking - I felt it was a bit bland, so I added some molasses and a bit more brown sugar to the mix.
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10 users found this review helpful

Slow Cooker Thai Pork with Rice

Reviewed: Apr. 24, 2006
My husband and I really enjoyed this recipe yesterday. While we did find it under-spiced for our tastes, we by NO means found it bland or flavor-less. We just added in our own extra red pepper, hot sesame oil, and teriyaki or soy sauce to suit our own tastes. If you were serving this for a mixed crowd - this is definitely the way to go - as you don't know who is spice-adverse. I must say though, that I didn't measure my PB exactly - so I may have used a bit more than the recipe called for. Also, after the pork cooled for a bit in the slow cooker - the peanut butter flavor really hit it's peak and it was wonderful! Next time I make it - I think I will leave a bit more time for the shredded pork to cook in the juices and then SLIGHTLY cool in the slow cooker before serving. I am looking forward to leftovers tonight.
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10 users found this review helpful

Crab Stuffed Haddock

Reviewed: Feb. 15, 2005
I made this for Valentine's Dinner and it was delicious. I had never cooked "non-shell" fish before, but it was simple. My only hint to cooks is to have your bread finely cubed (diced?) - or even use one of those unseasoned stuffing mixes instead of the bread. The consistency of the stuffing I made was a bit too chunky for the flakey haddock. I might also add in some parmesan next time - but was WONDERFUL even without.
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10 users found this review helpful

Eggnog Pancakes

Reviewed: Feb. 24, 2006
Not as impressive as hoped. Was interesting - but may not be worth the effort OR fat and calories! Was good - just not impressive.
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8 users found this review helpful

Honey-Lime Fruit Toss

Reviewed: Oct. 27, 2004
This was a great fruit salad that everyone appreciated! The honey and lime was a great combo. I also added pecans to the mix for some cruch! Great recipe!
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8 users found this review helpful

Dutch Apple Berry Pie

Reviewed: Jan. 13, 2007
This recipe was GREAT! My pie plate was a little bigger, so I did add a LOT more apples to the pie (I think it was 6 in total) and I used about a cup of each of the berries. I added the oats, as per other reviewers, but I think it would have worked out either way! Cooked it a bit longer, 45-50 min. I will definitely make again!
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6 users found this review helpful

Chicken with Tomatillos and Poblanos

Reviewed: Feb. 15, 2006
I will definitely be making this one again! I don't know if my produce was "larger" than intended in the recipe, but I needed almost double the chicken broth and a LARGE saucepan. Note to those who have not charred and removed skins from peppers before...allow extra time - as it's not easy (I found out the hard way) but it is definitely worth the effort to get at least SOME of the skins off. (Plus the roasted peppers add an extra dimension to the dish)
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6 users found this review helpful

Bourbon Pecan Chicken

Reviewed: Apr. 29, 2004
This is a keeper. Definitely impressive - and better yet - most of the ingredients are common pantry items! I didn't use as much butter as it called for in the sauce (only used about 2-3 Tbsp), I'm not sure my butter for the breading was properly clarified, and my frying butter was definitely not clarified. I don't think it's necessary. ALSO - I used thin chicken cutlets instead of regular boneless breasts - thus, less frying time and a bit more coating and sauce per bite! I definitely recommend.
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6 users found this review helpful

Fancy Sammich

Reviewed: Feb. 18, 2003
I made this for a Valentine's Dinner - and it was wonderful! I saved the marinade and drippings as suggested for gravy. I added a bit of a packet of pork gravy starter and some water - and it was great served over the pork. (It was too salty to be served over potatoes though). I will definitely make this again!
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6 users found this review helpful

Bumbleberry Pie II

Reviewed: Jul. 7, 2006
This recipe for the filling was great! Be sure to put a dish under this pie in the over - as it completely bubbled over.
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5 users found this review helpful

Sweet and Tangy Slow Cooker Bar-B-Q Pork

Reviewed: May 8, 2006
This is a great recipe as written - we definitely enjoyed and will make again.
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5 users found this review helpful

Chili Rellenos Casserole

Reviewed: May 7, 2004
I thought this was a great, easy, HEALTHIER way to enjoy Chilis Rellenos. I used fresh mild chilies instead of canned. I sliced them into "rings" and this worked out great. I also mixed some salsa into the tomato sauce, but next time, I would either use all salsa or just try diced tomatoes.
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5 users found this review helpful

Ronaldo's Beef Carnitas

Reviewed: May 15, 2006
I made this for a party with a pork roast and it was great! I did use a crock pot, and added approx. 6 oz. Dos XX beer to add the moisture. It turned out great. Will definitely make again!
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4 users found this review helpful

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