SLDROE Recipe Reviews (Pg. 1) - (18137197)

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Reviewed: Sep. 19, 2010
Wow! Just got back from a trip to Georgia and these ARE like the Savannah pralines! On the advice of others, I used an additional 1/2 c. pecan pieces, chopped, and evaporated milk instead of regular milk (I heard somewhere that that is what they use). I didn't bother toasting the pecans although I imagine they would add some nice flavor. Still tasted good w/untoasted, so if you don't have the time to toast, I wouldn't sweat it. I used a candy thermometer, and after it reached the soft ball stage, I took it off the burner, added the vanilla and stirred quickly. Because the ice bath seemed a little too much overkill for some reviewers (and it wasn't setting fast enough for me!), I just filled the sink w/cold water and dipped the bottom of the pan for maybe 5-10 seconds. I removed the pan and stirred the heck out of it, then used a small cookie scooper to immediately scoop the stuff onto the foiled pans. I figured that if these are as sweet as some say, I'd opt for the smaller sizes. They're ready almost immediately! I love baking, but candies have always eluded me in the success category. I am shocked that these not only turned out, but they turned out GREAT.
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98 users found this review helpful

No More Salty Easter Ham

Reviewed: Dec. 26, 2011
I actually combined this with the 'Coke' recipe and got great results. Instead of the milk, I scored the ham and poured 1 12oz can of Pepsi Throwback (real sugar) all over the ham. I was prepared to use more, but that was all the 9x13 could safely hold. From there I followed the recipe by packing on the brown sugar (I used dark for more molasses flavor), and then the crushed pineapple. I used a 10lb ham, and it could really only hold 2 cans of the pineapple. I put the foil on so as to help keep the 'coatings', and even secured it with a few toothpicks. I let it sit overnight as directed. The next day I put the foil-covered ham in the oven @350F for 30min, but realized that people weren't going to want to eat in the next 30 min. So, I reduced the time to 275F and baked it for 4 to 4 1/2 more hours, basting with the juices every 100 min. or so (that's as high as my timer would go!) I checked it with the meat thermometer to be sure, and it was good to go. I was worried it might be too sweet, but it was great (and I don't particularly care for ham). We cut it a little on the thick side, like a ham steak, and you didn't even need a knife. My husband and dad loved it!
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21 users found this review helpful
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Reviewed: Dec. 26, 2010
Yummy! My husband suggested a dash of nutmeg on the top, and it really pulled it together (not to mention making the presentation a little nicer -- brown like a deer!)
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15 users found this review helpful

Egg in a Cup

Reviewed: Feb. 12, 2011
My mom used to make this for us kids when we were sick. It was so yummy! I regretted not ever getting it from her. I'm so glad this recipe was here! I poached the eggs in about 3" of water, though, so as not to fuss with the eggshell. Although Mom always used Saltines, all I had on hand were the 12-grain wheat crackers from Trader Joe's (I guess the equivalent would be Ritz's) -- excellent!
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8 users found this review helpful

Spiced Pumpkin Seeds

Reviewed: Nov. 4, 2012
YUMMMM! I had just a little garlic salt left, so I'd sprinkle it on when I did the stirring every 20 min. of the baking. My husband thought it was on the salty side, but I can't stop eating them!
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5 users found this review helpful

Apple Fritters II

Reviewed: Nov. 30, 2014
I really liked this! I was looking for a recipe that was like my grandmother's, and this was as close as I needed. I stayed true to the original recipe, and the batter was light & crispy -- almost like a tempura. Some reviewers were disappointed because this is not the typical 'donut shop' fritter, but that's not what I think of when I think fritter. I think of a flatter, lighter item. In this case, to keep it from becoming an 'apple pancake,' I used a cookie scoop to drop the batter. I scooped up mainly apples chunks (coarsely chopped 1/2" chunks), then drizzled the batter enough to make it the fritter. I also used coconut oil which gave it an interesting flavor. After I flipped it once in the pan I sprinkled some cinnamon sugar over it. After cooking I transferred to a plate with paper towels on it, and sprinkled powdered sugar on it. Served w/warm maple syrup.
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Pumpkin Spice Martini

Reviewed: Nov. 28, 2014
Very yummy! I tried it as written, but then also tried it with whipped cream-flavored vodka instead of the vanilla flavor. Both were yummy. I couldn't decide which one to use, so when I mixed up the batch I used half of both vodkas. Because it's such a simple recipe, it can be made ahead of time. Use a mason jar with measurement lines, and just fill to each line for however many servings you need. Make it the night before and store in the fridge. When you're ready to serve it, it's nice and cold. Just shake and stir. This is really convenient if you are bringing some drinks to a get-together.
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Chicken Pot Pie IX

Reviewed: May 23, 2014
Loved it! I was so impressed that it came out of MY kitchen, too! I LOVE chicken pot pies and used to eat them all the time as a kid (until I realized how much fat was in them!). I altered just a couple things in this recipe for dietary reasons, but tried to stay true to the recipe because I cannot compromise flavor: I used a cup's measurement for all boiling veggies (that was unintentional, but good!) 2 Tbsp of butter instead of 1/3 cup. I didn't have celery seed, so I used celery salt. White pepper instead of black for visual reasons. 2% milk instead of whole milk. And finally, instead of pie crust, I used phyllo dough. To do this I poured the chicken mixture directly into the pie dish, then topped with the liquid mixture. I unrolled a roll of phyllo dough and spritzed each sheet with spray margarine before I scrunched it and placed it on top of the filling. I repeated that step until scrunches of phyllo covered the top. I tried to leave no openings so that it wouldn't bubble over. Baked it for the same time (30 min), and the top was golden brown, the filling was bubbly, and it looked oh so good! Spoon it out and you are good to go! **With the leftover celery and carrots, I chopped them up and portioned into ziploc bags and stuck in the freezer to be ready for the NEXT time I make this! Mmm! Mmm! Mmm!
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Strawberry Pie II

Reviewed: Apr. 29, 2008
Excellent! I was looking for an easy-to-make pie that was perfect for a hot day. I took BTEAMMOM's advice of painting the crust with melted chocolate, and that was great. I also mashed only 1/4 of the strawberries like Misty suggested, and used 3/4 c. sugar and 1/2 c. water. It didn't set as well as I'd have liked, but I think I just didn't boil it enough (I was a little impatient!) Nonetheless, the chocolate coating on the bottom made it easy to serve without it breaking into pieces. Delicious! If I did it over, I'd probably use another cup of strawberries just to have more in there. As it was, the jammy part evenly distributed over the pie.
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