DEBMILLIKAN Recipe Reviews (Pg. 1) - Allrecipes.com (1650712)

Barbecue Ribs

Reviewed: Jul. 1, 2005

WOW!! These were awesome! Since it was 95 degrees out when I made these, some changes in procedure were needed. I put the ribs in a stockpot, covered with water, brought to a boil, reduced to simmer for 2 hours, skimming fat from top. Then in a saucepan, I added all the sauce ingredients (used only 1/2c b.sugar and I used Capt. Morgan-yummy!-Spiced Rum), and simmered for a bit. Then I put the very tender ribs into a dish and poured the sauce over top to be refrigerated all night and until 6 p.m. the next day. Brought back to room temp, and grilled for only 15-20 min. Woo wee, they were great!! I personally thought the sauce was good enough for dipping, as long as you boil it hard to get rid of bacteria. Thanks so much, Kristy, for a perfect way of cooking a not-so-perfect cut of meat.

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5 users found this review helpful

Quick Black Forest Cake

Reviewed: Jul. 1, 2005

I'm sorry, but I thought this was not very good. I didn't have 'pudding in the mix' cake mix, so I went ahead with the cake recipe with oil,water, and eggs--just to make sure it was moist enough. Next time I'll try it exactly as stated; although, I doubt if I try it again. All the cherries and chips sank to the very soggy bottom. Horrible presentation (especially since I used a bundt pan. I guess if I want a real black forest cake, I should take the time to do it right!

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1 user found this review helpful

Bill's Sausage Gravy

Reviewed: Jul. 1, 2005

Awesome recipe. I use regular seasoned sausage from a hog we had butchered. Just the right amount of fat/flour/milk. I usually spice it up a little more, but this is a good starting recipe.

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2 users found this review helpful

Delicious Raspberry Oatmeal Cookie Bars

Reviewed: Mar. 21, 2004

Excellent base recipe. Given modifications, it is a five star recipe. I added spices to the base (can't really call it a cookie bar without eggs!). I then used my own homemade jam. I used the whole jar, which is closer to 1 cup than 3/4c. I also only baked them for 32 minutes. These two modifications made a big difference between a dry crumbly bar and a moist perfectly baked bar. I've used apple-honey jam and raspberry-blueberry jam, both with amazing taste results. I think they're better the next day, the top was crunchy but the bottom was perfect and they don't crumble. I can't wait to try it using the apple butter I made last fall!

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2 users found this review helpful

Aussie Chicken

Reviewed: Apr. 8, 2003

This was o.k. I'm not all that fond of honey mustard, so I only gave a 3 star. I am very glad I tried the sauce before adding the corn syrup. I didn't add it, it would have been WAY too sweet with it. I didn't pound the chicken, just baked it longer. All around, not bad, if you like honey mustard sauce. I, however, won't be making it again...

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1 user found this review helpful

Best Ever Chocolate-Free Blondies

Reviewed: Jan. 13, 2003

I thought these were awful. I give 3 stars, only because they were edible and a couple of my friends said they were o.k. The texture was not at all like brownies; more like a bread or heavy cake. Also, after I added 2 cups of chips, the batter was already loaded, so I did not add the last cup. I'll keep looking for a great blondie.

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6 users found this review helpful

Caramel Crispy Treats II

Reviewed: Jan. 7, 2003

I thought these were very good and addictive! I doubled the recipe and used a 9 x 13 pan, and I used half milk choc and half peanut butter chips. The value pack of candy only had 6, so I bought 2 Milky Way Midnight bars to make 8. I'll admit, it does taste like a Nestle' Crunch, but much better!! The only complaint I had was how vigorously you need to stir the candy after it's melted (I used the microwave), to get it smooth (use a whisk). Carpal tunnel sufferers, beware!

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1 user found this review helpful

Cherry Crunch

Reviewed: Dec. 31, 2002

Good overall flavor (I used blueberry filling). I will, however, have to play with the recipe. When I think of "crunch", I like it all to be crunchy. The layer on the bottom got too soft for my taste. Next time I'll put it all on top. Also, I won't use rolled oats again, the texture wasn't right. I'll use the quick oats next time.

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36 users found this review helpful

Irresistible Pecan Pie

Reviewed: Dec. 30, 2002

With some changes, this is a five star recipe. I added the flour and vanilla as suggested, and I omitted the pecans in the filling. I used all light corn syrup and used dark brown sugar (it probably evened out). My mom said it tasted just like my grandma's!! Not traditional because it's not as sweet, but that's a bonus in my opinion. Much better than the Honey Crunch Pecan Pie.

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2 users found this review helpful

White Chocolate Covered Pretzels

Reviewed: Dec. 27, 2002

Yummy, yummy. I did two tone pretzels, using half white, half dark, and they are so good. Time consuming, but worth it!

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7 users found this review helpful

Filled Strawberry Bread

Reviewed: Dec. 27, 2002

The bread is delicious. I made the batch into mini-loaves so that I could share. I experimented with the cream cheese on one loaf. I only added half of the called-for liquid, so it wouldn't be so thin. Also, I thought it a little odd to be using an unsweetened cream cheese mixture on a fruit bread, so I added 3 or 4 Tbl. powdered sugar. All in all, I'm glad I only used the filling on one loaf, I think it's unneccesary. The bread is good without it, but it was o.k. with it as well. Next time I think I'll try to mix it in the batter as one other reviewer did, and see how it turns out.

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7 users found this review helpful

Cinnamon Pancakes in a Jar

Reviewed: Dec. 9, 2002

Very good, after modifications. I used 3 tbl. sugar, 5 tsp. cinnamon and added dried apples. I too used 1 c milk. The first reviewer was correct, this recipe doesn't measure out correctly. I added 1/2 c wheat flour the first time, and that made it 3 equal batches. The second time, however, I added 1/2 cup dried apples instead. When I measured it out, I got 3 batches, using 1 1/4 cup mix. You don't need a full cup of milk doing it that way. I'm selling these for Christmas this year. Hopefully they'll go like "hot cakes"!

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8 users found this review helpful

Cinnamon Swirl Bundt Coffee Cake

Reviewed: Dec. 9, 2002

My hubby liked it, so I'll give 4 stars. I was not that crazy about it though. It seemed to be lacking something, not sure what though. I'll keep looking for another recipe.

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2 users found this review helpful

Peanut Butter Fudge

Reviewed: Dec. 9, 2002

This is very creamy and yummy. Beware however, that a 7 oz. jar of marsh. creme is only about 1.5 cups. I just added some mini marshmallows to make up for it (they took a while to dissolve though, so I won't do that again). It doesn't cut very nicely, but I guess that's the price you pay for such a moist and creamy fudge. It doesn't say whether to put it in the fridge, so I did to see if it would cut easier, and it did. Thanks so much Pam!

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181 users found this review helpful

Slow Cooker Stuffing

Reviewed: Nov. 29, 2002

Great idea for stuffing! I loved having the extra space in the oven. I really don't know how much broth I used, I think it was about 2 cans, just until moist. I tweaked it a little to try and mimic my mom's. I used a pound of sage sausage and a couple apples, diced very small. Everyone, including my mom, really liked it. Thanks!!

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2 users found this review helpful

Sugar Cream Pie V

Reviewed: Nov. 29, 2002

I would give this 10 stars if I could. It is awesome to say the least. Better than any store bought. I made it for my mom for t-day, and she fell in love. The recipe calls to use an 8 inch dish, but that's not right. The first time I made this, I used a 9 inch deep dish, and it worked beautifully. The second time, I used a regular 9 inch plate, and it overflowed just a bit, so go with the 9" deep dish. The only thing I changed was to use cinnamon instead of nutmeg, because that was all I had. One thing worth mentioning... After the initial 15 min. bake time, you really have to put foil around the edge of crust. Also, about 10 min. before it was done, I thought it was getting too brown, so I layed a large piece of foil loosely over the pie. It worked perfectly!!! Thank you so much for the recipe.

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51 users found this review helpful

Honey Crunch Pecan Pie

Reviewed: Nov. 29, 2002

I don't eat pecan pie, so I relied on taste reviews from my family. They all said it was good. That's why I gave 4 stars. I will not, however, make this again. I too thought the consistency was a little odd (think eggs). Also, I used a deep dish pan, and it still bubbled over onto the crust. Much to my dismay, it also went under the crust, which made the crust stick to the pan. Of course everyone was standing around witnessing this. How embarrasing! It could have gone without the topping, too crunchy, too much...

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4 users found this review helpful

Gourmet Sweet Potato Classic

Reviewed: Nov. 29, 2002

Yummy recipe. My grocer only had potatoes that looked over a year old, so I used canned. After about 40 min. cook time, the topping still looked a little mushy, so I decided to put it under the broiler. I then made the foolish mistake of turning around to find someone to carve my turkey!! Needless to say, I had to scrape off the burnt topping! Oh well, everyone still loved them.

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0 users found this review helpful

Delicious Pancakes

Reviewed: Nov. 27, 2002

I printed this out with the intention of making gifts out of them. It just barely fit into a one pint canning jar (tamped it on the counter!). I then mixed up a batch to test, and I have to say, they smelled great when they were cooking. I did not, however, care for the texture. It was kind of crunchy from the oatmeal! I prefer a different batter. I won't be using this for gifts.

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10 users found this review helpful

Chocolate Cookie Mix in a Jar

Reviewed: Nov. 27, 2002

These were allright. My best friend liked them, but I didn't care for them. They were not chewy at all (baking powder makes them rise and cake-like). I'll stick with the reese's chewy chocolate cookie batter.

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4 users found this review helpful