BALLROOMGIRL Recipe Reviews (Pg. 1) - (18012393)

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Sugar Coated Pecans

Reviewed: Dec. 18, 2011
I have made these many times with the changes of vanilla for the amount of water, a full teaspoon of cinnamon, and 2 egg whites instead of one, with the normal amount of salt. It gets raves every time...but this time I did one more thing that made a difference: I had no pan spray in the house and used melted butter instead to grease the pan. It actually made for a better, richer flavor than before. Give it a try! Thanks to Carolyn and everyone here for such a great recipe.
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4 users found this review helpful

Shrimp Paella

Reviewed: Feb. 10, 2011
Only had some "Spanish" rice mix for this, so used it, and added some cumin because of that. It was a little soupy the first time, but tasted great; the leftovers were the perfect texture! So I wouldn't decrease the liquid unless you are eating an entire batch right away. The chicken broth adds complexity, so just reduce amounts of both borth and tomatoes instead of eliminating the broth altogether.
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6 users found this review helpful

Microwave Pralines

Reviewed: Jun. 1, 2008
I tried this recipe when I was making a batch of Sugar Coated Pecans from this site (always awesome). After reading the reviews, I was unsure about the wattage of my microwave so I set the cook time for 6 minutes, stopping at 3:30 to stir, and then cooked 3 more minutes, one minute at a time. Each time I used the cold water soft ball trick to check, and at 8:30 minutes it was done. Incredibly easy!! I used butter as I didn't have margarine and added 1/2 cup of pecans to cut down on the sugar part of each one, and they were perfect. They got rave reviews from everyone, even folks who weren't praline fans and tried them because everyone else said they were good. Give it a whirl!
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2 users found this review helpful

Excellent and Healthy Cornbread

Reviewed: Jan. 12, 2007
This was fantastic. My honey is not a fan of corn bread at all, but he liked this one and said that he would like to have it again. One fortunate accident--I didn't realize that my plain yogurt was actually sweetened (very small letters underneath "Plain Yogurt") but it worked out perfectly, and added the extra sweetness that was mentioned by other reviewers, I think. And for anyone wondering, there was NO yogurt taste at all. (I like yogurt but was wary of how the taste would come through in the bread, and was happy to discover that it did not.) Try it!
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1 user found this review helpful

Ham and Bean Bake

Reviewed: Jan. 6, 2007
This was great! I usually only try recipes that many people have tried and rated highly, but this fit my cupboard and sounded foolproof. It was! I halved it (only two of us), and ended up using pinto beans with jalapenos (didn't realize until too late that they weren't plain) so I rinsed them and then left out the hot sauce to balance it out. The ham used was the "Tangy Honey Glazed Ham" from this site, and the combination of the spices and the sweet ham was perfect. This is a keeper!
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3 users found this review helpful

Shrimp and Crab Enchiladas

Reviewed: Apr. 19, 2006
Another great recipe! I did NOT spend a lot of money on this--I took the leftover seafood from a restaurant trip (shrimp and scallops), used about 2/3 of a can of crabmeat, (this was for only two people, so I made only 3 enchiladas), and added in a tiny bit of leftover salmon that I didn't want to throw away (Salmon with Lemon and Dill by Mitch103--yummy, by the way) and it was all fantastic. Bought the green sauce--forgot the green onions and did not have enough monterey jack, so I mixed the filling with onion powder and a little bit of green sauce, and mixed the cheese with cheddar, and it was great! I am so indebted to all the great cooks on this site; the recipes and reviews have made me much braver in the kitchen! Never before would I have attempted a recipe if I did not have ALL the ingredients in the right amounts--but so many of you improvise when you hsve to and it comes out well. I was so surprised to find that with my improvising this still was great. Thanks everyone!
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1 user found this review helpful

Caramel Popcorn

Reviewed: Jan. 1, 2006
I have never rated a recipe before, simply as all the recipes that I try from the site are fantastic, and much smarter cooks than I always give great feedback. However, one tip on this recipe was SO helpful--Linda Mc advised to put the popcorn in the pan to warm in the oven before adding the brown sugar mixture, and that was the KEY. The first batch (with cold popcorn) was a disaster, but with the warm popcorn in the roasting pan already, the mixing was a breeze and the batch was fantastic! Thanks to everyone for all the tips that are so helpful!
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1354 users found this review helpful

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