Robin Ann Claudio Recipe Reviews (Pg. 1) - Allrecipes.com (18217698)

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Robin Ann Claudio

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Chicken and Stuffing Casserole

Reviewed: Oct. 29, 2009
I've been preparing this recipe for 20 years! My sister & I created it (or thought anyway) and we call it 'Sister Casserole'. It's ALWAYS a hit and cheap & easy too! I add mushrooms & whole canned green beans (drained) to regular milk & the soup/broth combo, then top with Durkee Onions or the Hawiian Sweet Onion potato chips. It's perfect for a potluck, BBQ or any meal!!! TIP: if you're preparing for a quick dinner, keep the chicken whole BUT if you don't mind an extra step, the chicken will go further if you cut it up into pieces and mix it in with the other ingredients before baking.
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6 users found this review helpful

No Roll Pie Crust I

Reviewed: Feb. 3, 2012
The ease and simplicity of this recipe, alone, deserves 5 stars***** Any oil can be used and many additives, depending on your pie, work well too!
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1 user found this review helpful

Apple Crisp II

Reviewed: Apr. 10, 2011
ONLY REAL CHANGE I MADE WAS THAT I USED JARRED APPLE HALVES TO CUT DOWN PREP & COOK TIME BUT WORKED PERFECTLY! note: WATER IS NOT NEEDED W/READY TO COOK/EAT APPLES*
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2 users found this review helpful

Broccoli Cheese Soup

Reviewed: Apr. 10, 2011
THIS IS ONE OF THE FEW RECIPES THAT ARE PERFECT JUST THE WAY IT IS! DIDN'T ALTER ANYTHING & EVERYONE (EVEN KIDS) LOVED IT! THANKS!!!
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1 user found this review helpful

Mom's Zucchini Bread

Reviewed: Sep. 4, 2010
This is a great recipe and can be used to make banana bread or carrot cake by exchanging the fruit/vegetable. Will be keeping this one as an all-around base recipe!
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1 user found this review helpful

Adrienne's Cucumber Salad

Reviewed: Sep. 4, 2010
I did make a few adjustments, like red onion instead of white and I added green peppers as well. I also doubled my juice to completely cover the vegetables but I got rave reviews and loved this recipe. I will definitely try it again, adding a few more veggies next time!
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2 users found this review helpful

Artichoke & Spinach Dip Restaurant Style

Reviewed: Sep. 4, 2010
If you don't like or have artichoke hearts, water chestnuts chopped up are wonderful too!
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2 users found this review helpful

Cute Egg Chicks

Reviewed: May 3, 2010
I borrowed the creative idea from this recipe, in combination with my own deviled-egg recipe (& using pimento for the beak instead of red pepper, considering I already had the olives). These are peeping cute & yummy ; ) Thanx for sharing!!!
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11 users found this review helpful

Banana Banana Bread

Reviewed: Jan. 8, 2010
This is the perfect base recipe! It's good as is or can be easily altered to your liking. I personally prefer vanilla, pecans, golden raisins and cinnamon in my banana bread! I think I'll try some of the other 'healthy suggestions' like whole wheat flour next time. I have substituted butter/oil in other recipes, with applesauce, which works here too. Other tips: 1) Half an egg-shell of water is equal to one egg, if you're short, which also makes for a healthier recipe! 2) The blacker your bananas, the sweeter, naturally & less sugar you'll need for a recipe.
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2 users found this review helpful

Pineapple Cheesecake

Reviewed: May 25, 2013
Admittedly, I used this recipe as a base because I wanted a no-bake cheesecake that used ingredients I was likely to have. The first time I used this recipe, I baked and cooled a brownie mix, then added this recipe, minus the pineapple, to the top of the cooled brownie, garnished with strawberries and it was AMAZIN & GONE by the end of the BBQ =) I have used this recipe several times, in different ways... it has much versatility and it's super easy!
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1 user found this review helpful

Hot Water Pie Crust I

Reviewed: Nov. 4, 2009
I've never seen a pie crust that uses hot water so I had to try it. I used this recipe for a home-made chicken pot-pie. The dough was very workable with my hands and easily pressed into my pie-plate but it requires A LOT of flour to roll as it's quite greasy! I think it's a great basic recipe that requires no chilling but I will probably add 1/2 C more flour to the recipe next time I make it.
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4 users found this review helpful

Vinegar Pecan Pie

Reviewed: Nov. 21, 2007
Thank goodness that I found this recipe again!!! I used this recipe for Thanksgiving last year and forgot to save it to my recipe box. I had to search for it using the vinegar as an ingredient I wanted and corn syrup as one I didn't. This was one of the two very first pies I've ever made and it got rave reviews. I followed the recipe to a tee with no alterations. It's sweet but not an overkill on the sweet-tooth like most pecan pies. *****
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4 users found this review helpful

Never, Never Fail Pie Pastry

Reviewed: Nov. 27, 2005
I used this crust for all of my pies this Thanksgiving! I did alter it a little though. I used butter-flavored shortening instead of lard. I also added a tsp. of pumpkin pie spice to the dry ingredients. On the filled, unbaked pie, I brushed on milk for shine and sprinkled cinnamon & sugar mix, for a sweeter crust. I keep the cinn. & sugar mix in a shaker for toast...it's probably 1 to 3 ratio of cinn. to sugar. I did cover my crust w/foil until final 20 minutes because some of my pies had to bake for over an hour! This was my first time baking pies and they were all perfect!!! I used some of the pastry within 20 minutes and others were refrigerated for a couple days ~ it was all very workable dough! This is awesome with my altered version of the Down South Sweet Potato Pie recipe ***** for both! This crust is a definate keeper!
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3 users found this review helpful

Down South Sweet Potato Pie

Reviewed: Nov. 27, 2005
This was my first ever pie and perfect! I was a born baker, so I did alter it a lil. I used 2 16 oz. Bruce's canned pineapple-orange sweet potatoes, drained & mashed, instead of 1 can of mashed yams... I also added 1 Tsp. of vanilla extract to mix. Instead of suggested topping ~ I baked this for an extra 10-15 min. w/mini marshmellows and chopped pecans sprinkled on top.((until mellows are lightly browned and puffy)) It made for a pretty pie! This recipe was great w/the never never fail pie pastry (again, altered) I rate ***** for both! I had tons of compliments and will continue to make this for every major holiday!
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8 users found this review helpful

Easy Cheese Ball II

Reviewed: Dec. 16, 2011
This is a great base recipe... you can add meat(s), cheese(s) and veggie(s) of your choice and I've made this w/Italian dressing mix as well (w/pepperoni, olives & green pepper bits! My favorite is making a cheese-ball snowman, using black olives for eyes, a ready-cut mini carrot as the nose and a green or red pepper scarf... buttons are optional like everything else!!!
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4 users found this review helpful

Amish Friendship Bread Starter

Reviewed: Nov. 20, 2007
THIS IS THE RECIPE/NOTES THAT I GOT WITH THE BREAD THAT WAS PASSED TO ME AND IT'S QUITE DIFFERENT SO I'M CURIOUS HOW MUCH IT MATTERS??? Please note the following: Do not use any type of metal spoon or bowl. Do not refrigerate. If air gets into the bag, let it out. It is normal for the batter to rise and ferment. Day 1: Do nothing, this is the day you receive the batter. The bag is dated. Day 2: Mash the bag Day 3: Mash the bag Day 4: Mash the bag Day 5: Mash the bag Day 6: Add to the bag :1 C. flour 1 C. sugar and 1 C. cold milk. Mash the bag. Day 7: Mash the bag Day 8: Mash the bag Day 9: Mash the bag Day 10: Follow the directions below: 1. Pour the entire contents of the bag into a Non Metal Bowl. 2. Add 1 1/2 C. flour, 1 1/2 C. of sugar, 1 1/2 C. of milk 3. Measure out 4 separate batters (1 cup each) into 4 Ziplock (1 gallon bags). Keep a starter bag for yourself and give 3 to friends with a copy of the recipe. Note: If you keep a starter for yourself you will be baking every 10 days. Baking Instructions: 1. Preheat the oven to 325 degrees. 2. To the remaining batter in the bowl add: 3 eggs 1 cup of oil 1/2 cup of milk 1 cup of sugar 2 tsp. of cinnamon 1/2 tsp. of vanilla 1 1/2 tsp. of baking powder 1/2 tsp. of baking soda 1/2 tsp. of salt 2 cups of flour 2 small boxes of pudding (optional) 1 cup of chopped nuts, raisins, dried fruit or chocolate chips 3. Grease 2 large loaf pans(may need 3 medium sized loaf pans) 4. Mix into separ
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Flourless Peanut Butter Cookies

Reviewed: Sep. 4, 2010
A cookie w/o flour, it's true! These actually do turn out & are tasty!!!
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3 users found this review helpful

Carrot Cake III

Reviewed: Sep. 21, 2013
It's true that this recipe, as any other, can easily be altered to personal preferences but I made it exactly as directed and it was a great 5 star Carrot Cake Recipe as is! Thanks for sharing =D
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3 users found this review helpful

Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Dec. 11, 2007
First, I did make a couple of changes to this recipe. I didn't have ground clove, so I doubled the cinnamon instead. Also, I had no real butter in the house so I used all butter-flavored Crisco instead. Also, I'm a huge nut fan, especially when it comes to oatmeal cookies... so I only added 1/2 cup of raisins (rather than 1 cup) and 1/2 cup of pecans. My problem with this recipe wasn't the flavor but the consistency. It was a very dry batter that needed to be pressed into balls in order to stay together and the cookies never flattened out during baking either, which meant either flattening them or adding an extra 5 minutes to the bake-time. The flavor was at least a 4 1/2 stars but it wasn't so great that I felt it was worth the extra trouble of trying to keep them together on the sheet or the extra bake time, sorry.
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2 users found this review helpful

Award Winning Soft Chocolate Chip Cookies

Reviewed: Apr. 21, 2010
Well, I followed the recipe to a tee, considering the 4.5* of 5,670 rating & they have a nice flavor but I'd probably classify them more as cake cookies rather than soft-batch. I guess I expected these results due to the amount of eggs in this recipe. I only rated this a four b/c I would definitely change a few things next time I try soft-batch; at least one less egg if not halved, one less cup of flour, double the vanilla & add the 2 TB of baking powder & 1/2 tsp. salt... regardless, they are still quite tasty!
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2 users found this review helpful

Displaying results 1-20 (of 22) reviews
 
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