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Campbell's® Green Bean Casserole

Reviewed: Nov. 24, 2011
This recipe is a holiday tradition that I couldn't imagine going without. I add 1/4 tsp dill weed, 1/2 tsp liquid smoke, and a dash of garlic powder for a yummy kick, and undercook my frozen green beans so they don't go to mush after they're rebaked in the casserole. Instead of stirring the milk in before it's baked, I add only as much as I think it needs after the 25 minute bake time when you're directed to stir the mixture (perhaps 1/2 - 3/4 c. at most). This prevents things from being runny while maintaining the creamy texture. Enjoy -- this one's a keeper!
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Barbeque Beef Casserole

Reviewed: Oct. 11, 2008
This recipe was very attractive to me because of the ease of making it plus already having the ingredients in the house. I used 1 lb. ground turkey and a whole can of diced tomatoes with chilis, undrained. I added a dash of garlic powder, about 3/4 C. frozen whole kernel corn, and over half of an 18 oz. bottle of "original" flavor bbq sauce. My mixture was about the thickness of chili. I only used one box of cornbread mix, which was what I had on hand, and it was Jiffy brand (sweet). This created a crust about 1" thick, which was plenty for us. One reviewer cautioned against using sweet cornbread mixes, but I liked the way it tasted versus the zesty meat mixture. My husband and I were pleasantly surprised by how easy and tasty this was, and I'll definitely make this again.
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Cathy's Banana Bread

Reviewed: Nov. 11, 2007
This bread has a great moist texture and tastes delicious. The combination of sour cream and bananas is perfect. It's also a great jumping-off point for your own personalized additions: walnuts, cinnamon, cloves, nutmeg, orange peel ... you can't go wrong! The recipe yielded 4 beautiful mini-loaves for me that were done in under 45 minutes. I recommend allowing your bread to cool slightly and then immediately wrap it up in plastic wrap to seal in moisture and taste. Delish :-)
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4 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Nov. 4, 2007
This recipe makes a delicious roast with very little effort. Sometimes I like to add baby carrots and quartered red potatoes to create a meal-in-one. If you're a newcomer to cooking roasts or to slow cookers, this is a no-brainer with wonderful results -- try it!
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1 user found this review helpful

Pumpkin Bread

Reviewed: Nov. 4, 2007
Awesome bread! I only used 1 tsp. cloves and added 1 tsp. each vanilla flavoring and orange peel, and it was de-lovely. Makes 5 mini-loaf pans for gift-giving and enjoying :-)
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1 user found this review helpful

Slow Cooker Barbeque

Reviewed: Nov. 4, 2007
My husband was skeptical but the results were awesome! I cooked the roast in one bottle of bbq sauce, drained it, and poured a fresh bottle over it for serving. I added a few things to make it more our taste, too: approximately 1 tsp. cumin, 1 tbsp. liquid smoke, a sprinkle of red pepper flakes, and about 1/3 c. brown sugar. Yum!
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Easiest Slow Cooker French Dip

Reviewed: Nov. 4, 2007
I did modify this recipe a bit for what I had on hand, which meant that I used a packet of onion soup mix instead of au jus mix, but I otherwise followed the recipe exactly. The beef smelled lovely, and once it was done I removed it from the slow cooker and shredded it. I strained the juices through a sieve to remove the onion, and refrigerated them so the fat would congeal at the top for easy removal. My husband says he prefers this version to the pricey sandwich shop downtown -- thanks!
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55 users found this review helpful

Cocktail Meatballs IV

Reviewed: Nov. 4, 2007
I highly recommend this recipe. We made this sauce ahead of time and poured it over cooked frozen meatballs in chafing dishes for my wedding reception, and people just raved over them. The sauce is rich, tangy, and simple -- what more could you want?
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Baked Slow Cooker Chicken

Reviewed: Apr. 22, 2007
I removed the skin and mixed softened margarine with paprika and cajun seasoning to use as a rub all over my chicken. This gave it a more even color, like a rotisserie chicken. I stuffed the cavity with onion, celery, and bell pepper and cooked it on top of the foil balls. My slow cooker must cook fast, because I cooked it 3 hours on high and 2 hours on low and it was fine. I added no extra liquid. The chicken was tender and delicious -- we had to add more salt at the table, but there were no complaints. I'm interested in trying a flavor injector also, and stuffing the chicken with lemons next time, too. YUM!
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4 users found this review helpful

Slow Cooker Chicken and Dumplings

Reviewed: Nov. 17, 2006
This was a big hit with my boyfriend and me, and a great comfort food on cold days. I used frozen chicken breasts and cooked on low for about 9 hours. I only used one can of cream of chicken soup and a can of broth instead of water because I didn't want such a large batch. This mixture sticks, so I recommend spraying your slow cooker with nonstick spray or trying a slow cooker liner. After my chicken was done, the mixture was thicker than I wanted, so I added water and stirred to break up the chicken chunks. Turn it on high and wait for it to get bubbly before you add the dumplings. I used only one can of cheap biscuits (e.g. 4 cans/ $1.35) broken into fourths on top, and mine cooked perfectly in about 45 minutes. The secret is not to stir the dough in :-) Adding veggies would make this a great slow cooker pot pie!
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8 users found this review helpful

Best Ever Cheese Fudge

Reviewed: Aug. 20, 2006
This makes a huge amount of very delicious fudge. I wish I had halved the recipe, because it took a very large mixing bowl and quite a while to mix in all that powdered sugar (I actually burned up the motor on my cheap hand mixer) so I recommend a large table mixer with a dough hook. The texture is to die for, though! Definitely worth it, and you can NOT taste the Velveeta.
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25 users found this review helpful

Meatloaf with Fried Onions and Ranch Seasoning

Reviewed: May 25, 2006
I made the recipe exactly as stated and it was wonderful. The only difference is that I sprayed my loaf pan with nonstick spray and turned the meat mixture out of it onto a foil covered jelly roll pan also sprayed with nonstick spray -- this helps grease drain from the meat.
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Friendship Soup Mix in a Jar

Reviewed: Nov. 26, 2004
The first time I made Friendship Soup, I gave it a low review because the tomato paste made it unappetizing and I didn't like the combination of both the rice AND the pasta. I made it again last night by using an 8 oz. can of tomato sauce instead of paste, a 14.5 oz. can of Italian style diced tomatoes, no rice and double the pasta (whole wheat spirals), and it was a winner with my best friend, boyfriend, and me. I didn't have bouillion on hand so I used 2 packets of onion soup mix instead and seasoned it accordingly. I also couldn't find barley, so I doubled the lentils. I served it with cornbread, but garlic bread would be wonderful too. I could see this recipe being a wonderful starter for minestrone soup -- just add your own carrots, zucchini, potatoes, spinach, whatever. Yum :-)
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7 users found this review helpful

Brownie Mix in a Jar II

Reviewed: Nov. 26, 2004
Per others' suggestions, I used 1 c. melted butter and only 3 eggs plus 1 t. vanilla flavoring, and swapped 1/2 c. semisweet chocolate chips for the 1/2 c. nuts. I baked mine in an 8x8 pan and increased baking time by 15 minutes, and the results were the thickest, most decadently divine brownies ever. DEFINITELY gift-worthy - package the mix in plastic bags and put that inside a brown paper lunch bag for a cheaper alternative to glass jars. Add a raffia or holiday ribbon bow along with an instruction tag, and put a holiday die-cut on the front with the name of the mix (minus the "in the jar" part). That's how I'm giving mine this year!
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6 users found this review helpful

 
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