Staci Recipe Reviews (Pg. 1) - Allrecipes.com (18204665)

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Staci

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Slow Cooker Texas Pulled Pork

Reviewed: Mar. 8, 2011
This is AWESOME! This will be my go-to recipe for pulled pork from now on. The only change I made was omitting the oil as I just couldn't see the need for it and reduced the thyme to a little less than a teaspoon. After shredding the meat, I poured the liquid into a measuring cup which separates the grease from the other liquid, then poured about half of the liquid back in with the meat. There will be a LOT of liquid, which is fine, but you don't need that much in the end. Try this! You will not be disappointed!
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74 users found this review helpful
Photo by Staci

Southwestern Egg Rolls

Reviewed: Feb. 7, 2011
Honestly, I'm giving 5 stars based on the filling alone. Good Gravy! This stuff's YUMMY! I tripled the recipe with no changes other than I sprinkled my chicken breasts with Adobo before cooking them. Rolled in egg roll wrappers, sprayed with non-stick spray & baked @ 375. I just couldn't get the wrapper "crispy" like I thought it should be. Now granted, the original recipe called for tortillas & deep frying, so I'm not taking anything away for that. BUT I made quesadillas with the extra filling - and Man Oh Man!! Seriously good eatin'! Next time, I'll just go the quesadilla route & keep the filling the same.
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36 users found this review helpful

Easy Garlic Broiled Chicken

Reviewed: Jan. 31, 2011
This is very good. Super-easy and everything I always have on hand. I used bone-in chicken and baked @ 375 for about 45 minutes, then broiled for 5-10 more. The meat was very tender & juicy. When our plans changed last minute, I threw everything into a ziploc and left it to marinade overnight, which worked fine, just had to warm sauce a bit to get it back in the pan (butter had solidified again). I do think it needed just a tad more kick, so next time I will add some cajun seasoning (salt-free) or maybe red pepper.
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27 users found this review helpful
Photo by Staci

Cream Cheese Mashed Potatoes

Reviewed: Aug. 9, 2012
These were delicious! I have to admit, I had not read all the way through the recipe to the "bake 1 1/2 hours", and it was way too late to do that - so we just whipped them up & ate them straight away. We will definitely make them again - and maybe bake them, maybe not (but probably not for an hour and a half, that seems pretty long).
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26 users found this review helpful
Photo by Staci

Pot Roast Dips

Reviewed: Jan. 17, 2012
Fantastic! I have to admit, I didn't have the highest of expectations. Just tasting the meat I kept thinking it needed something, but couldn't decide what. I was wrong! Once this was shredded I put it back in the juice to cook for a couple more hours. I toasted a hoagie roll, added a little mayo & spicy mustard, then the meat & cheese - popped it back in the oven just to melt cheese - then a little lettuce & tomato. Added a little bowl of the jus for dipping. WOW! The result was one fabulous sandwich! Loved, Loved, Loved it! One note: This cut makes definitely has a lot of fat. So be SURE to remove as much as you can when shredding the meat AND definitely chill and remove the floating fat or use a fat-separating pitcher then pour the jus back over the meat.
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23 users found this review helpful
Photo by Staci

Confetti Beef Taco Salad

Reviewed: Aug. 16, 2013
Yum! Who knew you could improve on a taco salad simply by changing the way you put it together? I thought mixing the chips/cheese/tomato with the beef sounded odd (I don't know why, that's what you do after it's on your plate anyway, right?), but it really worked! I used my own taco seasoning & made a dressing of Ranch mixed with taco sauce. The only thing to consider is if you aren't going to eat the whole batch in one sitting, be sure to keep your meat, chips, tomato, etc. separate & combine for just as many servings as you're having right then.
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21 users found this review helpful

Slow Cooker Pinto Bean Bonanza

Reviewed: Feb. 28, 2011
This is really great. I have to admit, not exactly what I was expecting, but very tasty! I doubled the recipe. Also I went ahead & soaked the beans overnight then realized I didn't know how much water I'd used. So I had to guestimate on the liquid. I ended up using 1 qt + 1 can of chicken broth (instead of water) plus about 2-3 cups of water. I also forgot about the green onion, but doubt that mattered. Great Beans!
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20 users found this review helpful
Photo by Staci

All Day Venison Pot Roast

Reviewed: Jan. 16, 2012
This was really good! I used venison tenderloin which was cut into large chunks. I misread the ingredients and only had regular beef broth (not condensed) so I used 3/4c broth and added two boullion cubes + the 1/4c water called for. It had a stroganoff-type flavor, so we served it over egg noodles, but it would be great with potatoes or rice as well. Thank you, Erin A! This is a keeper and a great way to use our wild game. If you like a lot of gravy, I'd consider doubling that part - a lot of it had soaked up by the next day's lunch.
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19 users found this review helpful

Shrimp Scampi Bake

Reviewed: Jan. 24, 2011
Very good. I did add about 1/2c white wine and salt-free cajun seasoning. I felt it still needed just a little more flavor, which I think would have been accomplished had I halved the butter. Next time I will do that. So easy and so versatile. Definitely a keeper!
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18 users found this review helpful

Savory Italian Sausage Sauce

Reviewed: Apr. 11, 2011
This sauce rocks! I followed the recipe to a "T" (doubled) - except for the simmering step, I threw it all in the crockpot on low for several hours. SO Delicious! We will be making this sauce often!
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17 users found this review helpful
Photo by Staci

Condiment Chops

Reviewed: Jan. 19, 2011
I also made these for recipe group. I did decrease the cayenne to about 1 tsp, and didn't have sage, so I added a tsp of Italian Seasoning which had the sage in it. I baked them covered for 30 min @ 350, then uncovered for another 10 @ 375. They were good. I thought the mustard was a little overpowering, but still good - we all cleaned our plates! I will say that my chops were quite thick, more than an inch, so definitely decrease the time if yours are thinner. I did skip the pan-frying part, as I couldn't see where this sauce would truly "glaze".
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14 users found this review helpful

Brie en Croute

Reviewed: Dec. 20, 2010
So easy & so delicious! Gorgeous presentation. I sued an 8oz brie, baked 25min and cooled 20 (per puff pastry site). Turned out perfect!
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12 users found this review helpful

Jet Swirl Pizza Appetizers

Reviewed: Sep. 20, 2010
Yum! These were so good! Microwaved pepperoni for a few seconds, used pepper-jack & mozz (that's what I had on hand). Added Italian seasoning, sprayed outside lightly with olive oil & sprinkled w/ Italian seasoning & parmeson. Really good! No dipping sauce needed. Thanks!
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12 users found this review helpful

Mini Ham And Cheese Rolls

Reviewed: Oct. 12, 2009
LOVE these! I'm only giving 4 stars because I do them slightly differently - but they are ALWAYS gobbled up. Use the little dinner rolls you find in the regular bread section of the grocery - not the larger ones, the ones in the throw-away rectangular pan where the rolls are only about 1x2 inches - three rows of about 8 or 10 rolls. Remove from pan still connected and slice across the whole thing horizontally. Put the bottom half back in the pan. Brush part of the butter mixture on inside - bottom and top. Add your ham & cheese (easier if you chop it all up first) then replace the top half. Pour/brush the rest of the butter mixture on top. Cover with foil & bake 20 minutes. Let rest at least 5-10 minutes before cutting between the rolls. You'll NEVER have left overs, so I advise doubling your recipe!
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12 users found this review helpful

Slow Cooker Turkey Breast

Reviewed: Apr. 25, 2011
Absolutely delicious! Besides the onion soup mix, I added cajun seasoning & poultry seasoning (because we like our turkeys REALLY seasoned). No one could believe I'd cooked it in the crock pot and everyone was amazed at how much "juice" was left for making gravy - which also turned out great. I'll be cooking our turkey breasts like this from now on!
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11 users found this review helpful

Happy Shrimp

Reviewed: Mar. 15, 2011
Absolutely divine! I replaced half the butter with olive oil and used whole milk instead of cream, because that's what I had on hand. I made 1 1/2 the amount of sauce, added a little cajun seasoning plus mushrooms & broccoli. We served with fettucine. This was delicious! The sauce is quite light but with a nice richness. Thank you so much for a great recipe. We will be making this often!
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11 users found this review helpful

Authentic Louisiana Red Beans and Rice

Reviewed: Jan. 18, 2011
Quite good. I made per the recipe except added more bay leaf, more cajun seasoning & a little worcestershire. I used wild hog smoked sausage as well, and of course I "mushed" a lot of the beans after they'd gotten soft. The one thing it definitely needs is salt! But wait until near the end as it may depend on the particular sausage you use. I do think using broth in place of water would have added more flavor as well. Overall, great recipe!
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11 users found this review helpful

Alligator Chili

Reviewed: Nov. 16, 2010
Awesome, Doug! I used 2 cans of diced tomatoes in place of crushed because that's what was on hand. Served it at "Wild Game Day" - not a single bit left!!! We'll do this again for sure!
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11 users found this review helpful
Photo by Staci

Fresh Strawberry Upside Down Cake

Reviewed: May 21, 2012
Yummy in my Tummy!!! This was super easy and everyone loved it! I used fresh strawberries (sliced w/added sugar). I'm not a fan of marshmallows and wondered how they would affect the end product, but went ahead & followed the recipe. Couldn't even tell they were there! Which was fine, It tasted delicious! I made mine in a bundt pan and baked for right at 50 minutes. When I poured the cake batter in, it was right up to the edge of the pan and I thought it would probably bake over (so added a cookie sheet underneath). To my surprise it didn't overflow at all! Once the strawberries & marshmallows cooked down, it was all fine. Also, I don't have much of a sweet tooth, but I've had three pieces of this cake so far. Like I said, Yummy in my Tummy!
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10 users found this review helpful

Spinach, Caramelized Onion, and Muenster Au Gratin Potatoes

Reviewed: Mar. 25, 2011
Abolutely Divine! I had no cream, so used 1 3/4c milk + 1/4c sour cream. Also, after baking 30 min covered & 20 uncovered, I put back in 300 degree oven, covered for about 30 min only because my guys hadn't made it home yet. Then popped back in just to melt the final cheese. These were so fabulous with grilled steaks & roasted asparagus! Everyon went back for seconds! Thanks for a great recipe!!
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10 users found this review helpful

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