ilstu99 Recipe Reviews (Pg. 1) - Allrecipes.com (18213749)

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Grandma's Banana Bread

Reviewed: Dec. 10, 2011
Buttered the pan and coated it with cinnamon sugar for a nice crust. Added a little cinnamon and nutmeg for our taste and it worked well. The recipe made enough for a shallow 9x13 AND a loaf pan! Definitely a sweet version and so delicious!
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5 users found this review helpful

Bill's Sausage Gravy

Reviewed: Oct. 10, 2011
Perfect recipe for homestyle gravy. We added a little Tony's Creole seasoning at the end of the simmer time and it took it just that extra notch away from sweet to savory while still keeping the maple flavor. Take the time to make your own biscuits. They hold up so much better than refrigerated biscuit dough. Thanks for the recipe!
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3 users found this review helpful

Amish Meatloaf

Reviewed: Feb. 24, 2010
Started with the basic recipe, without the sugar added to the meat, because I loved the cracker idea. Sauteed the onion with 3 cloves fresh garlic, one chopped red bell pepper, one stalk of celery and added it to the meat mixture along with about a T. of Worcestershire and pepper to taste. Lastly, we halved the sugar in the sauce because super-sweet isn't to our taste. Overall...a great foundation and clever idea. :)
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4 users found this review helpful

Apple Dumplings I

Reviewed: Aug. 24, 2008
So. Yeah. These rule. I diced the apples, sprinkled them with brown sugar and cinnamon, and filled the dough "pockets" to the brim. I basted each pastry with butter, cooked for 20 minutes then flipped and basted again. I started the syrup on the stove, using 1/2 white and 1/2 brown sugar. I did not reduce the water. After allowing that to just simmer for about 15 minutes, I poured it over the pastries with about 10 minutes left. Just long enough to soak in. Served with vanilla ice cream, and pouring the remaining syrup over the whole lot - hol-eeee cow. SO yummy. Addendum to my original review: I made another batch of smaller dumplings - just halved the biscuits, put a heaping teaspoon of the apples inside, and did everything else the same way, including the 40 minutes. Delish, and they're awesome for the luncheon I have tomorrow!!!
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7 users found this review helpful

Heavenly Potatoes and Ham

Reviewed: Mar. 26, 2008
Am I the only person who's amused/irritated by people who change the recipe (or don't read it well to begin with) and then rate it down for their results? Great recipe! For family preference, I went with twice as much onion and 4 cloves of crushed garlic - lightly sauteed, and I used just regular ol' russets because that was what we had. :) I would caution people against feeling the need to add more liquid. The "dressing" thins very well when poured on top of the hot potatoes, and sets up again when cooling. I think changing the amounts of potato and ham might depend on what you're using this dish for, but we like the ratio just as it's written. It's perfect for a potluck! Thank you!
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6 users found this review helpful

Irish Potato Candy

Reviewed: Mar. 2, 2008
So this is pretty much a heavy butter cream frosting with coconut. It's pretty dang yummy as is. I only gave the recipe 4 stars, because it requires a LOT of chilling in-between stages in order to keep the dough workable and not a pile of goo, so the prep time/ready time isn't even close. I mixed a little powdered sugar (1/2 tsp per tablespoon) with the cinnamon to keep it less bitter for the kids. Next time, I may reduce the powdered sugar to see if it tastes a little less like frosting and more like cheesecake. I've also considered adding a box of sugar free pudding mix to it for flavor. I'll let you know how it goes! Thanks for the good starter recipe!
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5 users found this review helpful

Pudding Cookies I

Reviewed: Jan. 31, 2008
This is the kind of recipe I was looking for tonight! I doubled the basic ingredients, but I used vanilla pudding. To that I added: 1 tbsp vanilla, 2 tbsp lemon juice, the zest of one orange, and 1/2 cup of brown sugar. Oh, and I used the "add water only" pancake mix, rather than the "add milk & eggs" kind. The didn't spread hardly at all, and were very soft. We'll see how they are tomorrow, but tonight they were excellent! I almost forgot - even though I doubled the recipe, and added extra stuff, I only came out with 30, small-medium cookies.
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17 users found this review helpful

Baked Potato Skins

Reviewed: Jan. 12, 2008
Great recipe! I think some people may be misreading the ingredients, and not realizing that it calls for -baked- potatoes. So...ummmm....already cooked, folks. IMO, a microwaved baked potato doesn't hold a candle to one done in the oven. I guess it depends on if you're going for "easy snack" or "impressive appetizer." I also used unsalted butter in place of the vegetable oil, but I think that's a flavor preference. Before wrapping with foil and baking the potatoes, I rubbed them with butter and lightly coated them with garlic sea salt. Make sure the oven is hot enough! Otherwise you just get over-cooked potatoes and not the crispier skins. Great for a football play-off day! Thanks!
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876 users found this review helpful

To Die For Blueberry Muffins

Reviewed: Jan. 5, 2008
I've tried these a few ways, based on the suggestions, and they're "okay." Good, but nothing spectacular. Since we've done these a few ways: Lemon juice - a good addition, gave the muffins a nice lift and complimented the blueberries well. Vanilla - no need. It didn't change the taste at all. These are pretty cake-like muffins already. Quantity: For us, a double recipe made 12 regular sized muffins and another 20 mini-muffins. I have no idea how someone could only get 5 muffins from this recipe. Those tins must be HUGE. Topping: The streusel is a little much for us with berries. We preferred a little basted butter for a crispy top. The streusel would be awesome on apple muffins, though. Berries: Good quality fresh and frozen were both good. I added an extra cup (doubled recipe), because we really like blueberries, and there was plenty of batter. I think we prefer the mini-muffins. You get a lot of blueberry, and not so much cake.
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4 users found this review helpful

Quick Chicken Divan

Reviewed: Jan. 3, 2008
Okay....this didn't look very appealing when it was all in the pan, but it was very good! What's better....the WHOLE family liked it! Rather than cooking the chicken first, I cubed it raw, and cooked the whole dish for about 20 minutes longer. I didn't add the cheese until about 30 minutes before I thought it would be done. Since I wanted to serve it with rice, I also thinned the sauce with a little milk, so it would soak right in. Yum!
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5 users found this review helpful

Deep Dish Brownies

Reviewed: Jan. 1, 2008
These are SO good. You're not kidding when you say *deep dish*. I doubled the recipe for a 9x13, and went with 2 less eggs, and I thought they might cook over! They looked a little stiff as dough, so I added 1/2 cup of chocolate syrup. These were wonderful, and quickly gone!
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7 users found this review helpful

Bacon and Tomato Cups

Reviewed: Jan. 1, 2008
I think idea is a good one, but my first attempt was pretty bland. On the second try: To help the biscuits have some flavor, I basted them with EVOO and sprinkled with garlic before filling. Also used the smaller biscuits and flattened them out to fit. Sun dried tomatoes and green onions provided a little more punch. Just enough mayo for moisture. I tried them both as cups in the mini pan and flat in the regular pan, and everyone preferred the cups. I think I still prefer the ham cups with cresent dough, though. Thanks for something different!
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5 users found this review helpful

Baked Potato Soup

Reviewed: Dec. 30, 2007
Oh my gosh....I'm so full. This was a fantastic soup. I've shied away from the "baked" types of potato soup for a long time, and I'm glad I picked this one for my first try. We needed more, though, so I doubled everything but the onion and salt. I didn't want to bake the potatoes first, so I made the base a little thinner with milk, and cooked the diced/raw potatoes for about 15 minutes at a gentle boil. We used about 1/2 pound of bacon, and added 2 stalks of celery to the softening of the garlic and onion. Rather than just cooking in bacon grease, though, we halved it with margarine. Lastly, we didn't use half-and-half, but creamed with about 2/3 cup of sour cream at the very end, before tossing in all of the bacon. SO good!
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213 users found this review helpful

Mashed Potato Salad

Reviewed: Dec. 29, 2007
I have been looking for a recipe like my grandmother's, and this is *perfect.* Since I'm not a huge fan of the raw/cooked texture, I sauteed the onions, celery, green pepper and some fresh ground black peppercorns in a little butter, and let it cool a bit before adding. I also added a couple of hard boiled eggs, and lightly mashed them in with the potatoes....leaving everything a little chunky. Warm or cold, it's fantastic.
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5 users found this review helpful

Raspberry Oat Bars

Reviewed: Dec. 29, 2007
This has become a staple in our house. We like to add the thinly sliced or slivered almonds to the half you put on top. I prefer the consistancy when you press the top half down into the preserves, and they take about 5 minutes less in our oven. Thank you SO much.
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2 users found this review helpful

Oaty Cereal Bars

Reviewed: Dec. 29, 2007
The flavor is pretty yummy, and put in individual servings in snack-sized zipper bags, they're a hit with the soccer team. I can't get them into bars to save my soul, though.
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2 users found this review helpful

Easy Sausage Strata

Reviewed: Dec. 29, 2007
I needed a little more for our group, so I used 12 eggs and 8 slices of Texas toast, keeping the milk amount the same. I also left out the salt, used sage sausage, added 2 tsp. of white pepper and 1 tbsp. of Dijon mustard to the egg mixture (for a little kick that our family likes). Lastly, I browned 1/4 pound of bacon which I crumbled on the top of the strata before cooking. It was a hit with everyone at our Christmas brunch. Thanks!
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4 users found this review helpful

Bacon Wrapped Water Chestnuts II

Reviewed: Dec. 29, 2007
This is a pretty tasty recipe to start with. The bacon took quite a bit longer to brown than indicated (at least 30 minutes more), and we didn't care for the overwhelming taste of mayo over the other sauce ingredients. The second time we tried them, we added about 1/2 tsp. of dried mustard, an additional 2 tblsp. of chili sauce, and a splash of lime juice. They browned better after cooking them on racks for the first stretch, and turning once. Whether you change pans or not, they'll still sit in a little grease as the bacon continues to cook. So we basted them, rather than poured-over, and flipped them again before a second basting with the remaining sauce. Still not "perfect," but darn yummy.
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3 users found this review helpful

Slow Cooker Italian Beef

Reviewed: Jun. 2, 2007
We added less of the actual peppers, but almost all of the juice....and about a tablespoon of Worchestershire sauce. Since we were doubling the recipe, I just used one can of beef broth and one can of water. It still tasted awesome, and wasn't overly salty. The husband was highly impressed, so thank you!
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5 users found this review helpful

Baked Ziti II

Reviewed: Jun. 2, 2007
Good stuff! We added a bunch of garlic, fresh chopped parsley, more pepper and some Roma tomatoes (blanched and cooked down a little with EVOO and more garlic), and it was great. Four picky kids ate it, so it has to be pretty tasty. Thanks!
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3 users found this review helpful

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