BrandonsMom11197 Recipe Reviews (Pg. 1) - Allrecipes.com (18018582)

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Awesome Broccoli-Cheese Casserole

Reviewed: Jun. 8, 2014
I used 2 large eggs instead of one; added about 3/4 cup of sour cream to the soup + mayo mixture, as well as about 6 ounces of canned, drained mushrooms (cream of mushroom soup is never mushroom-y enough for me). For topping: I keep an airtight container of 'casserole topping' which is 1 box of Ritz plus 1 box of Cheez Nip plus one envelope of Onion Soup mix that has been pulsed in my food processor before storing. I used about 1/2 cup of this topping. Fantastic as revised.
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Easy Sugar Cookies

Reviewed: Mar. 30, 2014
I give 3 stars to "Easy Sugar Cookies".
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Cream Cheese Pound Cake III

Reviewed: Mar. 12, 2014
I don't know why - habit, I suppose - but I always mix my cakes up with a hand mixer...even though I FINALLY got the stand mixer of my dreams. Like I said, it must be habit. Well, my hand mixer died and I was in the mood to make this cake. Like nearly everyone else, I used Swan's Down Cake Flour instead of All Purpose (just too lazy to sift, resift, reresift, etc.) and my stand mixer. What a difference the stand mixer made in my pound cakes. I've always had delicious 5 Pound Cakes (they're THAT heavy, dense). This came out like a Cloud Cake (that beautifully light, airy) and I honestly believe the improvement in the texture made it taste even better. So, the recipe gets 5 stars because, well, YUMMMMMMMMMMM!!!!!! but as a footnote I will say, if you have to save $1 a week for 4 years, it's worth it a thousand times over to have a good stand mixer when making this or any other cake.
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Slow Cooker Vegetable Beef Soup

Reviewed: Jan. 21, 2014
I think this recipe is like the backbone of any good Vegetable Beef Soup, it's just up to each individual to 'tweak' it to their personal taste preferences. I do not use soy & Worcestershire but a tablespoon of Kitchen Bouquet. I prefer the Better Than Boullion brand for my beef base/broth, but a good alternative I've used (low sodium) is the Minor's Low Sodium. Shop around online for best prices. Sometimes I add garlic, sometimes not. One thing, no matter what recipe + 'tweaks' I've used to make VBS, I ALWAYS do (I learned this from my Mom) is I use whole peppercorns in the soup. We personally don't mind the 'bite' of a peppercorn, but if you do put the peppercorns in a large tea ball. Overall the use of whole peppercorns vastly improves the flavor of any and all VBS recipes (can't explain it, just know it to be true). One last thing: Cook noodles separately and never add to the soup pot if you plan on storing leftovers - they become a mushy, gross mess after the first night.
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Classic Tapioca Pudding

Reviewed: Oct. 19, 2013
Made this for my mom, who enjoyed the taste. I did double the pure vanilla extract as a few others mentioned and I'm definitely glad I did, because the vanilla flavor was still mild. My only complaint - and I wouldn't have deducted a start but a couple of others mentioned this as well, so I don't think it was just me - was that this pudding was beyond thick when completely cooled. Mind you, except for the vanilla I followed this recipe EXACTLY. Not one single deviation in timing, measurements, heat settings, anything that could have caused the pudding to set up so thick. It was truly beyond thick, it was gelatinous. My stove is a very precise, professional grade, gas stove so it's not like my electric burners were wonky. Because I have no clue how this pudding turned out like this (my Mom assures me it's not supposed to be like that...and she's a Tapioca pudding fanatic)because I am certain I did everything exactly according to the recipe, that's why I only deducted one star because I'm wondering if the consistency has something to do with something unwritten (stir, don't whisk; humid days it should cook less; something). I will use this recipe as a guide and make it again, but I will increase the milk to 3 1/2 cups or 4 cups (like in the Meadowwood Tapioca recipe on this site) to see if that makes this a Tapioca pudding and not a Tapioca gelatin.
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Angel Biscuits I

Reviewed: Jun. 19, 2013
After two decades and possibly thousands of biscuits that could serve as boat anchors, I have made a batch of decent biscuits. This will be the recipe I will forever forward use - No More Looking! Yay! - and will build my 'experience' upon, so that one day (later this century) my future grandkids will curse at my grave because I never wrote down the the recipe for 'my' biscuits ;P I should mention that I accidentally used a whole teaspoon of salt and they weren't salty (I HATE salty!).
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Double Layer Pumpkin Cheesecake

Reviewed: Nov. 26, 2012
Instead of a tired old graham cracker crust, I used the recipe on here for Molasses Sugar Cookies-placed the cookie dough in the bottom of my pan and baked for about 10 minutes. When I pulled the pan out of the stove I had the cream cheese layer ready to pour in, placed my pan back in the oven for 10 more minutes while I readied the pumpkin layer. Once the pumpkin layer is in, I allow the cheesecake to bake undisturbed until the center doesn't appear glossy anymore. As soon as that sheen disappears I cut the oven off, allow the cheesecake to sit 10 more minutes then remove. We could care less about cracking, but it's minimal anyway. The molasses sugar cookie crust makes this cheesecake over-the-top and compliments the pumpkin beautifully.
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Best Lemonade Ever

Reviewed: Nov. 14, 2012
I just recently dug out my Black & Decker Electric Citrus Juicer, so I'm making every lemon and limeade recipe I can find... I made this, subbing 1/2 C Splenda and 1 C Erythritol for the sugar (hate hate hate the taste and after-taste of anything with straight Splenda). Fan-freakin'-tabulous!!! And with the electric juicer it only took 6 lemons and about 6 minutes for all that juice.
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Strawberry Limeade

Reviewed: Nov. 13, 2012
I use erythritol instead of sugar for a 'low glycemic' drink. Be aware, though, that erythritol is only 70% as sweet as sugar, so it takes a little more.
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Soft Chocolate Cookies

Reviewed: Apr. 2, 2012
Good Luck getting the cookie dough into the stove...
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Beef Stroganoff III

Reviewed: Feb. 26, 2012
took what I had and used this recipe as a guide: no chuck, so used ground chuck; no beef broth so I used 1 can Golden Mushroom soup (not diluted); added 1 heaping tbsp minced garlic (the refrigerated kind) and next time I'll use more; used 1 regular onion instead of the green onions; no flour or other thickeners (didn't seem to need it); and closer to a cup and a half of sour cream. I forgot the mustard, but I didn't miss it. I give 4.5 stars, but since AllRecipes won't let me, I rounded up.
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Three Ingredient Peanut Butter Cookies

Reviewed: Dec. 23, 2011
for those of you adding baking soda, etc. - those recipes are also on allrecipes, so you're kind of rating the wrong recipe. For a THREE INGREDIENT PEANUT BUTTER COOKIE this recipe is perfect. If you want more than 3 ingredients, go to another recipe for peanut butter cookies.
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Super Sausage Gravy

Reviewed: Dec. 15, 2011
Made with Rice Milk, as I didn't have any milk on hand, and it still turned out great. (Also, my son is dairy-free, so he was able to have sausage gravy and he loved it.)
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Greg's Southern Biscuits

Reviewed: Dec. 15, 2011
I used 1 stick (8 tbsp) frozen butter instead of 4 tbsp frozen lard and butter, and I increased salt to 1 teaspoon instead of the 3/4 tsp the recipe called for; the biscuits tasted really good. The only thing is that, next time, I will roll out to 1" thickness, otherwise these are really flat biscuits.
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Molasses Sugar Cookies

Reviewed: Dec. 10, 2011
I'd never eaten molasses cookies before, let alone baked them, so this is a new 'flavor' for me - and as far as the flavor:These cookies are really good in a 'different' or 'holiday' way (I'm not able to eat more than 2 at a time, and I probably won't bake but once a year). As far as the smell while baking: Wonderful! My home definitely has that 'holiday baking smell' that no candle can replicate. CHANGES I MADE: I was leary of the 'greasy cookie conundrum' that some other reviewers talked about, so I used 1 cup margarine, 1/4 cup butter flavor shortening, and 1/4 cup butter. My cookies turned out perfectly, without a strong butter flavor nor were they greasy. CHANGES I WILL MAKE NEXT TIME: I will cut the sugar back by 1/3 cup, because my taste buds felt like the unique flavor and spices were competing with the sweetness, and I think the sweetness should be a little less than, say, a chocolate chip cookie as this is a spice cookie, to me. (I've eaten sugar cookies that were less sweet than these, so I do think it's for sure too much sugar.) I give 5 Stars because I think it's a fantastic recipe to build on, and it's a fantastic treat for the holidays that is 'special', not just another sugar cookie.
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Southern Cornbread Dressing

Reviewed: Nov. 25, 2011
The eggs was kind of weird, to me, so I did not use; I also made 2 pans of actual cornbread and used no bread (also strange to this Southerner). I put my onion, celery, and a can of corn in the food processor and pulsed til teeny-tiny, so each nite of dressing would have veggies in it. Had to take 2 stars away for each weird ingredient (in my mind casserole has eggs).
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Popovers

Reviewed: Nov. 2, 2011
I've been using this recipe for years (I got it out of Paula Deen's first cookbook). I did try the different baking method in Christy's recipe, but find my popovers turn out better if I follow P's recipe and start with a cold oven, baking at 450 for 30 minutes (I have a gas stove) then pulling them out.
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Cheesy Ham and Hash Brown Casserole

Reviewed: Aug. 30, 2011
I substituted 1 can of Cheddar Cheese soup for 1 can of Cream of Potato; I shredded my ham in the food processor rather than dicing it; and I used colby jack in the casserole and monterey cheddar on top. The casserole came out well, and is good - however, I found it a little lacking in flavor. (My 14 year old son thought it was "plain".) I will make again, but I think next time I'll add some onion powder and possibly garlic powder to the mix.
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Hudson's Baked Tilapia with Dill Sauce

Reviewed: Jun. 4, 2011
I'm on Dukan Diet, so I used fat-free mayo and sub'd fat-free greek yogurt for sour cream; also, I only have dried dill weed... and this was FABULOUS over cod. My go-to dill sauce from now on.
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White Bread For The Bread Machine

Reviewed: Mar. 27, 2011
If I were out of bread AND out of milk, HAD to have bread AND couldn't get out of the house - I would totally make this again. Otherwise, I'll stick with the white bread recipe that came with my bread machine. This recipe is just heavy and greasy and lacks the one thing I LOVE about bread machine bread, and that's the yeast flavor. Yeast flavor in this bread is undetectable, because all I could taste was flour and oil. Sorry.
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