Raoulysgirl Recipe Reviews (Pg. 1) - Allrecipes.com (1690067)

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Fluffy Biscuits

Reviewed: Aug. 6, 2008
This is the recipe we always use for biscuits now! I do a couple of things differently after a LOT of trial and error. I use COLD butter in place of the shortening and cut back just a little on the salt. Then, instead of rolling and cutting the dough, I use my ice cream scoop, which makes perfectly even biscuits, each and every time. I place them on a greased cookie sheet and lightly press the tops down to flatten a little. I've brushed the tops with butter, cream, egg wash, milk...you name it. Anyway you want to top them, these are AWESOME biscuits!...and they have ALWAYS turned out!
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674 users found this review helpful

Three Cheese Garlic Scalloped Potatoes

Reviewed: Mar. 31, 2005
An amazing recipe. Have made several times, each with different cheese combos. You have to use the fresh grated Parmesan on top for the crispy topping effect. I used my mandolin to slice the potatoes very thin, so the cooking time was precise. What a wonderful recipe! *Update*: I've found that if you cover with foil for the first half hour (spray the underside of the foil with cooking spray and it won't stick to the cheese) the potatoes cook more thoroughly. Just a little tip. Still making this awesome recipe!!!
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437 users found this review helpful

One Pot Tuna Casserole

Reviewed: Mar. 31, 2005
Had to make a lot of adjustments to make this one a keeper, so only 3 stars. Used less noodles, 3 cans of tuna, 1 cup sour cream instead of milk, 1 1/2 cups cheddar, 1 tsp. garlic powder, a dash of worcestershire sauce, a jar of mushrooms (fresh would have been better), and baked the mixture at 375 for about 20 minutes.
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281 users found this review helpful

Bacon Gravy for Biscuits

Reviewed: Sep. 3, 2008
I have not made this recipe, but I have made bacon gravy since I was big enough to stand at the stove. I gave this a 3 star (even though I haven't made it) because the recipe is PRETTY close...but if you follow Alisha's suggestions, you will get something much closer to a smooth, rich bacon gravy. Something my mother and grandmothers passed on to me was this (if I can word it properly!) "Keep the numbers the same, for whatever amount of gravy you want to make. If it's 2 Tbsp. of grease, use 2 Tbsp. of flour and 2 cups of milk." I have always made my gravy following this rule and have NEVER had gravy that was too thick or too thin. Also, do NOT add your milk all at once. Add about 1/3 cup at a time and stir until smooth...and let it get warm before adding more milk.
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247 users found this review helpful

Cranberry Sauce I

Reviewed: Apr. 20, 2006
I could not stand cranberry sauce before this. All I had ever tasted was the kind straight out of the can. But, my family loves to have it for their turkey, and I can't deny them that. However, I figured I could make it from scratch and see if they liked that even better. Boy, did they. My hubby and 11 yr. old nephew were eating it by the spoonfuls! I decided to give it a little taste since everyone was going on so much about it. OMG!!! It was awesome! I couldn't believe the difference in having fresh cranberry sauce. I will definitely have a little something at every holiday now to dress up my sliced turkey! And I will never disgrace my family with the canned stuff again. I took a few suggestions and used half white sugar, half brown, and added 1/4 tsp. of cinnamon. AMAZING!!!
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170 users found this review helpful

Sauteed Portobellos and Spinach

Reviewed: May 26, 2007
This was sooo good. I held back a star only because I made a few critical changes to the recipe that affected the flavor in the positive. First, I didn't use basil. I really didn't think it was a flavor combo that my family would appreciate. Also, since we don't like wine (not even for cooking), I used 1 tablespoon of balsamic vinegar and 1 tablespoon of beef broth. I also added an extra clove of garlic (of course). The result was a fantastic side to our main dish and will definitely be added to our rotation!
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90 users found this review helpful

Sorta Salisbury Steak

Reviewed: Sep. 20, 2005
Yes, yes, yes! These are soooo good. Nice and warm and homey feeling. I only use 4 cube steaks, dry onion soup mix instead of the onion (4 yr. old won't touch them), and add mushrooms. All the other recipes I'd found called for mixing ground meat with bread crumbs, then frying, etc. I call those meatloaves, not salisbury steak..lol. Thank you, Nanci, for such a great comforting recipe. *Update* : I've found that seasoning the steaks before you dredge them in flour makes them even better. I just use salt, pepper, and garlic powder, but you could use whatever you like. I have also started thickening the broth with a cornstarch/water mixture. That way, you definitely don't get any lumps from the flour.
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63 users found this review helpful

Fantastic Lemon Butter Fillet

Reviewed: Apr. 20, 2006
This is 5 star only after a few changes based on other people's suggestions. Left out the lemon pepper entirely, sprinkled a little dill over, used fresh lemon juice, and placed a slice of lemon on top of each fillet. As a personal preference, I used orange roughy instead of cod because I can't stand cod. Great after these changes!
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50 users found this review helpful

American Potato Salad

Reviewed: Sep. 20, 2005
Great base recipe. My grandmother used to make a potato salad similar to this and I had a terrible time finding this recipe! I add some dill relish and a little yellow mustard. Some garlic powder sprinkled in at the end, and it was perfect. Thank you, Joslyn, for reminding me what good potato salad tastes like!
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50 users found this review helpful

Three-Cheese Potatoes

Reviewed: Mar. 19, 2009
These were good! My grill was full of chicken, so I layered these in a pan and baked them, covered, at 350...removed the foil and baked another 20 or so (we like the cheese really brown). My family gave these the "thumbs up" for making again. Thanks for posting!!!
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38 users found this review helpful

Cheddar and Macaroni Salad

Reviewed: Sep. 20, 2005
Held back a star because I made some crucial changes that seriously change the taste of the dish. I do NOT like sweet relish (I know most cold salads like this always use it, so I change it!), instead I used dill...and more of it...more like 1/4 cup. I added a little chopped cucumber (seeds removed), a dash of garlic powder, and used green onion in place of regular onion. Great base recipe though. Thanks for posting.
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38 users found this review helpful

Bacon Wrapped Pork Chops

Reviewed: Nov. 21, 2008
These were really good. I took the advice of some others and instead of wrapping my chops, I chopped the bacon and topped the chops with that. I also used cheddar instead of cheez-whiz...I just couldn't bring myself to use it. I seasoned my chops with garlic powder, onion powder, and pepper. Then I browned them in the bacon grease left from cooking the bacon. Placed them in a baking pan, poured a small amount of beef broth in the bottom of the pan (hoping that would keep them from drying out), and baked for 30 minutes. I pulled them out, topped with bacon and cheese and baked for 10 minutes more to melt the cheese. My chops were tender and juicy. They were exactly 1 in. thick, boneless chops. They were not dry at all. I recommend keeping an eye on them and not cooking for the full hour unless they REALLY need it! Thanks for the recipe!
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37 users found this review helpful

Chiles Rellenos Pie

Reviewed: Sep. 20, 2005
This was surprisingly good. My hubby (who is Mexican-American) loves chiles rellenos, and I can't make them (I'm not a fryer). He said that although this isn't quite the same, it makes a nice substitution. I left out the chicken at his request and served the salsa on the side. Also diced up the peppers and used more than called for. Served with refried beans and warm flour tortillas. Will definitely make this again for him.
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33 users found this review helpful

Oven Denver Omelet

Reviewed: Sep. 8, 2008
This was easy and quick to throw together. Then you just have to wait for it to bake! I used 10 eggs and added sauteed bell pepper and onions. I didn't measure the cheese, either...just threw it in. I didn't have any problems with this being "watery" or not browning. I didn't thaw my hash browns or anything either. It cooked in the time indicated even though I added 2 extra eggs and the other stuff I mentioned. You could really add whatever you like in your omelet to this one...it's a keeper!
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24 users found this review helpful

Absolutely Fabulous Portobello Mushroom Tortellini

Reviewed: Jul. 25, 2007
The first time I made this, we couldn't eat it...but it wasn't the recipe's fault. I had never used any jarred sauces and thought I would try one here. For heaven's sake, take a little extra time and make your own. As soon as I opened the jar, I knew we wouldn't enjoy it. The smell is absolutely disgusting...it reminded me of my baby's infant formula...you know that iron-rich fake milk smell? Needless to say, we tried again with a homemade sauce and it was superb. Do yourself a favor, unless you have experienced and liked (although I cannot fathom why) the jarred alfredo sauces (even the more expensive ones, which is what I bought, just to be sure), MAKE YOUR OWN ALFREDO SAUCE! You won't be disappointed...although you may be if you don't!
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24 users found this review helpful

Cottage Cheese Salad

Reviewed: Sep. 20, 2005
MMMMMMM...this is WONDERFUL!!! It's light, refreshing, and can be adapted in an infinite number of ways. I like it as is, however (which is very unusual) and so if I could, I would give this simple, easy, why-didn't-I-think-of-this-before recipe 10 stars!!!
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24 users found this review helpful

Bacon Pie

Reviewed: Sep. 20, 2005
We love this. Actually, we love most anything with bacon in it! Terrible, aren't we? Anyhow, I use green onions insted of regular onions and cheddar instead of swiss (I'm not fond of swiss). Have been making this for a few years now and my family still asks for it.
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24 users found this review helpful

Garlic-Cheese Flat Bread

Reviewed: Jan. 19, 2009
This stuff is great! I decided to make this as a side to "Italian Spaghetti Sauce with Meatballs" from this site instead of traditional garlic bread...just to make something a little different. It was sooooo good! I will certainly make this again...as a snack, as a side, as an appie...you name it! We loved it!
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23 users found this review helpful

Syracuse Salt Potatoes

Reviewed: Aug. 28, 2008
I'm from the midwest and had never heard of these. I thought I would give them a try (just because I'm like that!) and was actually quite impressed with the change in the potatoes. One would think that it really wouldn't be more than a salty potato...however, it's not salty. They are creamy and wonderful. I would offer one word of caution. I made the mistake of making them alongside a rather mundane pot roast that I expected to be more flavorful than it was. I would definitely recommend serving them with something with a much bolder flavor. I saw someone said something about them being served with BBQ chicken and I could definitely see that. I would just go with a bolder meat than pot roast with these...they deserve it!
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23 users found this review helpful

Yummy Cheese Ball

Reviewed: Sep. 19, 2005
Loved this recipe. I usually like anything with bacon (I know, I know) and this was no exception. I did follow other's suggestions and added some garlic and onion powders. I also added about 1/2 c. of cheddar. Left off the pecans though. This is great on everything from crackers to raw veggies.
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22 users found this review helpful

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