SHALOZBY Recipe Reviews (Pg. 1) - (18120263)

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Goulash Supreme

Reviewed: Feb. 25, 2010
This is a pretty good basic recipe. I have tried it as is, and have tweaked it as well, and have found that I like this modification: instead of stewed tomatoes, I use one 15 oz can of tomato sauce and one 28 ounce can of diced tomatoes. I also add a tablespoon of Worcestershire sauce, 2 teaspoons of cooking wine, a teaspoon of kosher salt and another 1/4 cup of onion. After I drain the meat when it is just turned brown, I saute the garlic and onion in about a teaspoon of the fat until translucent and then add the meat back in to brown a little more. I add all the ingredients to the meat. I cook the macaroni separate until almost al dente and then let it cook gently in the ragu until it is softer and the residual water is gone. I find this makes a tasty goulash that adults and kids will like.
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Chantal's New York Cheesecake

Reviewed: Jan. 27, 2010
This was actually very easy and on my first try I made a delicious New York style cheesecake. I used a bathwater and allowed all the ingredients to warm up to room temperature before combining them. While it was tempting to peek in the oven, I am glad that I didn't because I got a uniform, creamy and rich cake without any drying or cracking. As it may have been suggested, wrap the bottom of your springform pan in aluminum foil before putting it in the bathwater to help eliminate a soggy crust. Keep in mind that this is a NEW YORK STYLE CHEESECAKE, and TRUE TO THAT STYLE, it is creamy, firm, and not extremely sweet, perfect for including sweet additions and/or toppings. This recipe is more Martha Stewart and less Paula Deen, if you know what I'm sayin'.
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Homemade Flour Tortillas

Reviewed: Nov. 3, 2009
very easy, very tasty tortilla recipe! The only thing I did change was that I used bacon grease instead of lard, but the tortillas still came out flavorful, chewy and soft. To keep the tortilla soft and moist make sure your skillet is HOT, to nearly smoking point and watch them because it only takes about a minute for the tortilla to finish on one side. I think I may try rolling them out thicker for gorditas sometime.
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Mom's Macaroni and Cheese

Reviewed: Jun. 17, 2009
This is a very good basic, easy and traditional true macaroni and cheese casserole. For those looking for a gooey, saucy recipe like Velveeta and shells or Boston Market's macaroni and cheese, this is not what you are looking for. However, if you are looking for a traditional down home comfort casserole recipe that serves as a side or as a main dish, and one that you can build on or modify, this is it. Others have stated that they would prefer the recipe to be more cheesy, and you can add twice as much cheese to the recipe thought the results will be stiffer and more bound together than with less cheese. I used 1 & 1/2 cups of colby jack and 6 ounces of Velveeta in an attempt to create a super cheesy casserole. I increased the amount of macaroni to 2 cups and covered the casserole in 1/2 cup of shredded Colby jack and then with the bread crumb mixture. The basic recipe is flexible so that one could use different types of cheddar or hard or semi-hard sharper flavored cheeses. However, the basic cheese sauce is also good and easy to make as it is.
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Caramels I

Reviewed: Apr. 22, 2008
My husband, my coworkers and I really dig this recipe. The caramels are fresh, buttery, smooth and addictive. I changed one thing about the recipe, however, and added another step - first, I cook it just a little longer to 245 degrees as opposed to 245. Also, I found that if I "polish" the cut caramels with corn starch that they aren't so greasy. I do this by coating each one in corn starch and letting them sit for 10-15 minutes and then wiping off the cornstarch with a cloth or paper towel. The starch absorbs the excess grease without changing the flavor or consistency. This also makes them less apt to stick to the wrapper or plate.
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51 users found this review helpful

Super Sausage Gravy

Reviewed: May 10, 2007
Perfect comfort food. This was easy and fast to make. The gravy was the perfect consistency and sits very nicely on hot biscuits. I think I am going to make some mashed potatoes to eat with the leftovers!
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2 users found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Apr. 29, 2007
This is probably the best comfort cookie recipe I have ever made. I say "comfort" because they are sweet and buttery and may not appeal to a large audience - they're something to eat with coffee or cocoa and/or at home on the sofa, self-medicating and blogging. They are also effective tools of persuasion and seduction IF you're willing to share them. As others have said, the dough is more crumbly than sticky and may be a pain for a person at home with one regular oven to make for a large crowd. But if you want a good chewy cookie that tastes great out of the oven and when cooled AND is a cinch to make (provided you're good at separating eggs)then this is the one for you. This definitely a cookie I would recommend for beginners and those not too confident yet in their baking abilities.
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Basic Flaky Pie Crust

Reviewed: Oct. 16, 2006
First thing's first: this is not a good double crust pie. I would not recommend this AT ALL for fruit pies. However, it's an excellent single crust for custard and cream pies and my favorite for pumpkin pie. It will come out flaky and soft and dry on the bottom for a great tasting pie and it holds up well for presentation and serving. It's best not to overwork the dough and if it's too sticky or dry, you can adjust the flour and water some and still come out with a great crust. I prefer to cut the dough not like course crumbs but like pea or hazelnut sized pieces and then blend the water. This makes the dough stick together better when kneaded and folded. I also keep the edges of the pie covered for the duration of the cooking time. The crust is baked through and tastes good so you won't be scraping pie crust edges of of company's plates.
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162 users found this review helpful

Baba Ghanoush

Reviewed: Sep. 3, 2005
A word of warning for the weak: this recipe is garlic heavy. This is a boon for us garlic lovers. Great taste and lasts a few days. Great on salads for a low-fat, low-calorie dressing!
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4 users found this review helpful

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