germanwife Recipe Reviews (Pg. 3) - Allrecipes.com (18161752)

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Barbecue Beef Cups

Reviewed: Oct. 16, 2011
These would have been better if I hadn't used the grande biscuits, or cut each one of those in half. It was waaayyyy too much biscuit for the amount of meat in each cup, and the biscuits actually pushed the meat out of the cups as they rose. Don't know if I'll ever try them again using smaller biscuits.
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1 user found this review helpful

Spaghetti Carbonara II

Reviewed: Aug. 15, 2011
Oh, my goodness. Delish!!! I've never had this before but it sounded easy to make. My entire family LOVED it, except for my picky husband who hates onions. Everyone else had seconds. I didn't add the wine because I didn't have any. I also didn't add salt. I took the advice of others and did add a little half n half at the end to make it more creamy, and I added probably twice the bacon just because I had already cooked it all up. This is going to be a regular in my line up. Garlic bread and salad and it's a great meal!
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3 users found this review helpful

Creamy Spinach

Reviewed: Jul. 25, 2011
I've been looking for a good creamed spinach recipe. This one is great! I hate when people rate a recipe after they have not followed it, but I'm about to do the same. I didn't have any bacon, so I omitted that and just used a little more butter. I used 2% milk (and had to keep adding, so half and half would have been very thick). I used fresh spinach, too. It was fabulous!
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2 users found this review helpful

Peppered Shrimp Alfredo

Reviewed: Mar. 15, 2011
I'd give this 10 stars if I could. It really was restaurant quality. The only change I made was to use scallops instead of shrimp. Deeeeelish!!
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8 users found this review helpful

Maple Glazed Chicken with Sweet Potatoes

Reviewed: Mar. 14, 2011
This was fabulous! The maple syrup on the sweet potatoes forms a nice chewy texture to them once it cools a bit on the potatoes. Yum!
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6 users found this review helpful

Herb Rubbed Sirloin Tip Roast

Reviewed: Feb. 10, 2011
I made this a few weeks ago and am going to make it again tonight. This is an awesome recipe! I had gotten a sirloin tip roast for just over 2.00 on sale one day and looked for a recipe to use with it. This one was loved by all in my family. I didn't even mind paying full price for another roast! One thing that I did do was to cut the gristle (silver skin) out of the middle before seasoning it.
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5 users found this review helpful

Raspberry Linzer Cookies

Reviewed: Dec. 4, 2010
I've been making these for years, except I don't do the egg white or the nuts. They really do take some time to make and the dough can be very soft and sticky, so refrigerating before rolling out is a must. I also sprinkle confectioners sugar over the finished cookies and they are beautiful to look at. I bake them every Christmas and often have to make two or three batches, because everyone loves them.
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9 users found this review helpful

Old-Fashioned Scalloped Corn

Reviewed: Nov. 25, 2010
My family loves this dish and asks for it frequently. It's so easy to make and so delicious. The only thing I add to it is about a 1/2 tsp. of salt to the corn mixture, and instead of 3 cans of creamed corn, I use 2 and then 1 can of whole corn, drained. Delicious. Thank you for the recipe!
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6 users found this review helpful

Corn Chowder

Reviewed: Nov. 15, 2010
I made this EXACTLY as written and then tried it (because I hate when people rate a recipe after they've changed it all up). I have to agree with those who said it was "bland" or tasted like creamed corn. So THEN I changed it. I added about 6 slices of crumbled bacon, a can of whole corn (drained), about a 1/2 cup of cubed processed cheese, and 2 T. of cornstarch mixed with a little water. Woolah! Even my picky teenaged son loved it!
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25 users found this review helpful

Pecan Pie

Reviewed: Oct. 30, 2010
This did not come out of the pan once baked. Very gooey. I agree with the other reviewers who said that it has to bake longer than recipe states. I won't be making again.
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4 users found this review helpful

Broccoli Cheese Soup

Reviewed: Sep. 30, 2010
Apparently I had reviewed this before, but didn't remember, so I made it again, and this is now a very different review. The consistency of this soup is superb. Not too thick, not too thin. The flavor is lacking and really needs something, but I don't know what. Wine? Beer? Don't know, but something to make it taste like something other than just cheese and broccoli.
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3 users found this review helpful

Creamy Chicken and Wild Rice Soup

Reviewed: Sep. 17, 2010
I made this with leftover rotisseri chicken. The only thing I did was saute some minced onion and garlic with the butter and used 2% milk instead of the cream, but then I did add a little cream at the end. Other than that, followed it to the letter. It was delicious! Restaurant quality for sure.
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2 users found this review helpful

Oven Baked BBQ Ribs

Reviewed: Aug. 9, 2010
These were just okay. I had never made ribs before. I did like the way they fall off the bone, but the sauce just tasted to much like catsup to me. Don't think I'll be making again.
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4 users found this review helpful

Honey Mustard Salad Dressing

Reviewed: Feb. 5, 2010
This has a good flavor, but the "texture" is very thin and runny. It was almost like pouring milk on my salad. I halved the recipe. Probably won't make again unless someone has a good way of making it emulsify.
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2 users found this review helpful

Best-Ever Chocolate Cake

Reviewed: Jan. 11, 2010
Followed to the letter. Not enough chocolate taste for me, but the texture was good. I think next time I'd double the amount of cocoa.
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3 users found this review helpful

Baked Potato Soup

Reviewed: Jan. 3, 2010
I don't know if it's because I used white pepper or what, but it was way too peppery. I followed the directions to a Tee. My kids all said it was too peppery and they weren't crazy about the basil. I think this might be one of those things that's better then next day. I also had to add a little cornstarch at the end because it was a little on the thinner side. I also mashed the potatoes a bit once I added them to the broth, to help thicken it up. I might try this again in the future.
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2 users found this review helpful

Traditional Mashed Potatoes

Reviewed: Dec. 26, 2009
I was so excited to actually have fluffy potatoes for once, instead of the gluey ones I normally make. I don't know what did the trick with these, but they were wonderful! I'll be making potatoes this way from now on. The proportions of potatoes, milk, salt, and butter are perfect! Thanks for posting this recipe.
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1 user found this review helpful

Foolproof Rib Roast

Reviewed: Dec. 26, 2009
Like other reviewers, I was hesitant to use this method. I had only a 4 pound roast, but followed the directions to the letter. It was fabulous! Everyone loved it. It turned out a medium rare, just like how we like it, and registered about 150+ degrees, internal temperature. I baked all the things I had to bake before I put the roast in the oven, and then just used the microwave to heat those things up. Thanks for sharing!
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0 users found this review helpful

English Toffee

Reviewed: Dec. 20, 2009
I used sliced almonds and that was a mistake. They are so thin that they burned quickly, giving the entire toffee a burnt taste. But even aside from that, it just wasn't all that exciting to me. My kids said it just tasted like sugar and my husband asked if the chocolate was ever going to harden. Don't think I'll try again.
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Broccoli Beef I

Reviewed: Nov. 4, 2009
I thought this was excellent. I pretty much made it as written, except I did add a bit more ginger and some garlic powder. I didn't think it was bland at all. Because I used a tough cut of beef, I marinated it in soy sauce and garlic for about 2 hours (after slicing it), so maybe that helped to give it more flavor than some have said it has. I also added some carrots, mushrooms, and onions, but it would have been fine with just the beef and broccoli.
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0 users found this review helpful

Displaying results 41-60 (of 99) reviews
 
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