OYERB Recipe Reviews (Pg. 1) - Allrecipes.com (1824976)

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Red and Green Christmas Jalapeno Jelly

Reviewed: Dec. 17, 2011
This jelly is fantastic. The taste is out of this world. Just delicious. I am giving the recipe 4 stars rather than 5, though, because my jelly did not set up even though I followed the instructions exactly. Upon reading some of the other reviews, I realized what might have gone wrong. The recipe never instructs you to cook to a certain temp, rather it just uses time. I un-jarred all my jelly and re-cooked it, this time using a candy thermometer and boiling until the temperature reached 220, which is the jel or set point. I filled the jars and re-processed, and the jelly set up perfectly. To ensure good results, use a candy thermometer and cook the mixture (after adding the pectin) to 220-225 before turning off the heat.
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35 users found this review helpful

White Bean Chicken Chili

Reviewed: Oct. 21, 2008
This recipe is awesome! Far better than any other white chili recipe I've tried. I make it in my slow cooker, letting it cook on low all day. I could not find the tomatillos so used salsa verde, which worked fine. Otherwise, I did not mess with the ingredients, except that I increased the chicken to 2 lbs. and the beans to 2 cans, simply because I wanted a bigger yield. Oh, and I used a can of corn rather than fresh, but I would definitely try this with fresh corn in the summer. I've made this for my own family and for a work gathering, and it was a hit with both! My 14 year old son calls this "the soup that smells like enchiladas"!
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2 users found this review helpful

Grandmother's Buttermilk Cornbread

Reviewed: Oct. 21, 2008
I will add my 5 stars to this stellar recipe. Best cornbread I've ever made -- it's very moist and just delicious. My son loves cornbread so I've been searching for a really good recipe for awhile -- but the search is over. I made this last week for a work gathering, along with White Bean Chicken Chili from this site, and both were a hit.
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2 users found this review helpful

Thai Green Curry Chicken

Reviewed: Oct. 21, 2008
This recipe is wonderful. I do think the curry paste must vary considerably in hotness, as the first time I made this, I used 2 T. of paste and it was so hot that I was the only one in my family that could eat (and we eat lots of spicy foods). Next time, I cut the amount of paste to 1 T. and it was perfect, very spicy but not burn-your-mouth-off hot. I will be making this regularly.
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2 users found this review helpful

Easy Ice Cream Cake

Reviewed: Feb. 8, 2006
I made this for my son's 12th birthday. He is not a cake lover and I thought he might like something like this better. I'm not sure I've ever made anything that has gone over so well! My son and his friend declared this the "best cake ever" and it was gone the next day. Super easy to make, too. I put chopped peanuts on the top instead of grated chocolate. My family is already begging me to find an occasion to make this again! A definite keeper!
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8 users found this review helpful

Hot Crab Dip

Reviewed: Dec. 26, 2001
I made this dip for a Christmas Eve buffet and it went over very well. I served it hot, as suggested. However, I also tried the leftovers after they had been refrigerated, and I think I like the recipe better as a cold spread for crackers rather than as a hot dip! Also, recipe should just say 3 oz. package of cream instead of 6 tablespoons, which is kind of confusing.
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53 users found this review helpful

Cod with Italian Crumb Topping

Reviewed: Mar. 14, 2001
This recipe was very good, although it makes a lot for the amount of fish called for. My husband especially liked cod prepared this way, and it has become his favorite way to eat fish. I prefer to use melted butter rather than the olive oil, and I use more than a teaspoon so that the mixture isn't so dry and browns well.
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4 users found this review helpful

Charley's Slow Cooker Mexican Style Meat

Reviewed: Mar. 6, 2001
This recipe is great! I admit that I was a little nervous adding an entire 6 oz. bottle of hot pepper sauce, but the meat doesn't come out too spicy at all! In fact, next time I will thicken the sauce left in the crock pot to pour over the meat. I served this the first night in burritos, then the next day I reheated the leftover meat and served it over rice. If anything, the flavor was even better the second day! This is definitely a "keeper."
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3 users found this review helpful

Slow Cooker Taco Soup

Reviewed: Mar. 6, 2001
This soup was excellent! I especially liked the fact that it used ingredients I tyically have on hand, so I could just throw it together on a moment's notice. I use my crock pot all the time and am always looking for new slow cooker soup recipes. I will definitely make this again. My husband suggested using leftover beef roast instead of the ground beef next time, so I may try that, too!
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6 users found this review helpful

Ham and Beans

Reviewed: Jan. 8, 2001
This dish turned out really great. My whole family liked it, especially my husband. I made it in the crockpot, and it took about 5 minutes to throw everything together, then I just let it cook on low all day. I served it over white rice with fresh bread from the bread machine. I will definitely make this recipe again!
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39 users found this review helpful

Potato Rosemary Rolls

Reviewed: Sep. 20, 2000
I have made these rolls a number of times, and they are always a hit. I adore rosemary, so these are the perfect rolls for me. Leftover rolls can be used to make great little ham sandwiches, too.
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9 users found this review helpful

 
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