Judy in Delaware Recipe Reviews (Pg. 5) - Allrecipes.com (1808568)

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Judy in Delaware

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Best Bread Machine Bread

Reviewed: Sep. 4, 2012
Excellent white bread recipe. The only thing I would change would be to bake it using the light crust option rather than medium. It came out beautifully....just like my crust on sandwich bread lighter. It held up very well to our BLTs. I'll do this one again. Thanks!
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3 users found this review helpful

Roasted Garlic Cauliflower

Reviewed: Sep. 2, 2012
Pretty darned good. I roasted mine at 375 because I did chicken at the same time. I had it in there about 45-50 minutes, and it turned out just fine. Didn't do the broiling step, but did add the parsley and parmesan about 30 minutes into the roasting. This'll be repeated!
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4 users found this review helpful

Zucchini Stuffed Chicken

Reviewed: Sep. 2, 2012
This was really very good. I had boneless, skinless breasts, so used them pounded thin. I used enough stuffing to just be able to wrap the chicken around the stuffing rather than rolling it jelly-roll-style. Secured with toothpicks and baked the recommended time. They turned out tender, moist, and we both enjoyed them. Thanks for a keeper recipe.
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2 users found this review helpful

Savory Bubble Bread

Reviewed: Aug. 28, 2012
Hmmmmm, just don't know about this one. Three stars for flavor, but my "dough" was more like a sponge you make for sourdough bread. There was no way I could cut it into 20 pieces, or roll it into balls. According to bread-making books, you should use 3 ounces of liquid to 1 cup of flour. I should've known better, but wanted to try it anyway. It definitely needs much more flour.
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Sesame Noodle Salad

Reviewed: Aug. 25, 2012
Very, very good. I halved the recipe, and when I first made it most of the dressing was pooling in the bottom of the bowl after I mixed the warm noodles into it. Put it in the fridge to serve cold with dinner, and by that time all the yummy goodness had soaked into the noodles, and we had a perfect, delicious side to our orange chicken. I'm keepin' this one!!
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3 users found this review helpful

Penne in Vodka Cream

Reviewed: Aug. 24, 2012
This sauce was very good.....very rich. That's a lotta butter and cream, but worth every bite. I could live on pasta, and vodka sauce is one of my favorites. I'll definitely make it again, just can't do it toooooo often, unfortunately. A keeper!
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2 users found this review helpful
Photo by Judy in Delaware

Best City Chicken

Reviewed: Aug. 22, 2012
This was super, super delicious. My mother used to make this when I was growing up and I haven't had it for years. My husband had his first mouthwatering experience with it last night. I purchased a pork loin and cubed it myself. About an hour before frying, I rolled in Italian Panko, then egg, then Panko again. Let it sit in the fridge for about an hour then continued with the recipe. I did leave it covered in the oven about 45 minutes, and uncovered about 20. It was crispy and so tender no knife was needed. Try this one.....you won't be sorry!! Served with Cabbage and Carrot Casserole (AR) and steamed buttered rice. YUM-O
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6 users found this review helpful
Photo by Judy in Delaware

Cabbage-Carrot Casserole

Reviewed: Aug. 22, 2012
Oh this was absolutely delicious. I did halve the recipe for the two of us and baked it in an 8 x 8 dish. Wow, it was soooo good. Served it with Best City Chicken (AR) and steamed, buttered rice. We both really enjoyed the combination, and I KNOW this will be made again and again. Thanks, Paula!!
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35 users found this review helpful
Photo by Judy in Delaware

French Bread

Reviewed: Aug. 20, 2012
Just perfect! I halved the recipe (there are only 2 of us) and made the dough in my bread machine. It's a super easy dough to work with and rose beautifully. I topped it with sesame seeds before baking. We both love it. Served it with Classic Goulash.
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1 user found this review helpful

Classic Goulash

Reviewed: Aug. 20, 2012
This was pretty good. I halved the recipe for two of us and still had some left. The only reason it's not five stars is because I thought the Italian seasoning was a little overpowering. Next time, I'll cut that in half. Thanks!!
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Best Ever Banana Bread

Reviewed: Aug. 19, 2012
I made no changes to this recipe, and it is fabulous! Not too sweet for us, and I did add the optional nuts, and really liked the crunch. For me, all it needs is a thin layer of butter and a cup of coffee and I'm good to go. Really moist and really good. As I was baking it (for the full time, btw) I was a little concerned it was browning too quickly. But no problems....turned out great!
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Best Steak Marinade in Existence

Reviewed: Aug. 19, 2012
We had some dynamite rib eyes last night thanks to this marinade. They were in the marinade for about 6 hours. I loved how they immediately flared up when placed on the grill. Gave a great sear. I like my steak well-done and it was still juicy. Great job on this one.
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Zucchini e Pomodori Gratinati (Zucchini and Tomato Gratin)

Reviewed: Aug. 19, 2012
Delicious!! I halved the recipe for the two of us as a side and it was perfect. I did follow the footnote and drew liquid out of the zucchini before frying it. I had no problem with excess liquid in the bottom. We loved it and will do this one again for sure! Thanks, Phil.
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1 user found this review helpful
Photo by Judy in Delaware

Amish White Bread

Reviewed: Aug. 14, 2012
Very delicious bread. An easy dough to work with, too. I halved the recipe and made the dough in my bread machine. Then I shaped it into pull-apart rolls before letting it rise again. It's very pretty, and really good. A keeper....thanks.
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2 users found this review helpful

Famous Butter Chicken

Reviewed: Aug. 10, 2012
OMG this is a GREAT recipe! Hubs took a package of chicken tenders from the freezer instead of breasts, so decided to try this. The only change I made was instead of an egg wash, I "marinated" the tenders in buttermilk I had to use up for about an hour. I used all of the butter and cut it into pats and put one between each tender. I even baked it longer than the indicated time....about another 30 minutes.....and it was still not dry, and no knife required it was so so tender. Thanks for a really great recipe that I know I'll use often. It's surely fit for company!!
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Tangy Tomato Tart (Pie)

Reviewed: Aug. 10, 2012
This is truly delicious. I used a refridgerated pie crust in a regular glass pie pan. Didn't have fresh herbs so had to use dried. After placing the ingredients in the pie crust, instead of crimping the edges, I folded the excess over the filling.....about one ince. I did have to bake it longer to get a nice crisp crust, but it was absolutely to die for. Even the next day at room temp! Great recipe...thanks pocohr. It's a definite keeper.
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7 users found this review helpful

Soft-N-Fluffy Hamburger Buns

Reviewed: Aug. 8, 2012
Oh, these are so, so good, and very user-friendly. They smelled so wonderful coming out of the oven, we broke one open and had it with butter right away. Just couldn't wait for dinner. At first I thought the dough was going to be too sticky to work with, but using "What's for Dinner, Mom"s tip about oiling the work surface produced a very easy-to-work-with dough ball. I got 12 very nice-sized rolls. Was gonna share 'em with a neighbor, but mmmmmmaybe next time!!! Thanks, WFDM for the recipe and the great tips.
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4 users found this review helpful
Photo by Judy in Delaware

Jay's Signature Pizza Crust

Reviewed: Aug. 5, 2012
This was so, so good. I did goof a little and made it really thick, but it was crisp on the outside and super chewy inside. Great recipe! Topped with My Little Italian Aunts' Sauce, meatballs, sliced onions, sliced garden tomatoes, and mozzarella. Can't wait to try more and more toppings. Thanks, Jason!
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Photo by Judy in Delaware

White Bread For The Bread Machine

Reviewed: Jul. 22, 2012
This is my first real success with my new bread machine. What a great recipe! The last one I tried tasted good but completely collapsed. This one is a beauty. I grew up near a bakery, and the aroma coming from my machine brought back warm, fuzzy feelings. Thanks for what appears to be a no-fail recipe.
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Spinach Turkey Roll

Reviewed: Jul. 15, 2012
Could not have been happier! This was my first turkey meatloaf, and it sure is a keeper. Hubby loved it, too. We both love spinach, and all I had was 3/4 bag of fresh baby spinach, so sauteed it with a little garlic. It wasn't enough, so opened a can, squeezed it dry, and used it all. The only thing I did differently was use one egg instead of two. Rolling this into a beautiful loaf was no problem. Thanks for a new favorite for us!
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