Photog Recipe Reviews (Pg. 1) - Allrecipes.com (183067)

Mom's Sweet Potato Bake

Reviewed: Nov. 27, 2011

Delicious... very delicious. Followed most suggestion to eliminate the sugar as the sweet potatoes are sweet enough on their own. Doubled the topping and the rest was history. Yum delicious!!!

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I'm known for cooking some good cheesecakes. This one didn't impress anyone at the table. I took a hit. The topping didn't make any sense to the taste pallet, which was scraped off by most. will not be making this again.

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1 user found this review helpful

Never Enough Green Bean Casserole

Reviewed: Nov. 27, 2011

Very tasty variation from the canned soup recipe. Used sharp cheddar instead of Velvetta and lots of fresh button mushrooms sliced and sauteed beforehand. Very good, enjoyed by all.

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Roasted Butternut Squash Soup with Apples and Bacon

Reviewed: Oct. 27, 2011

This recipe was made exactly as written. Simply said... Excellent Soup. I too can see this being served at a fine restaurant for $8+ per bowl. Some thoughts. If you don't have an immersion blender, buy one. For under 30 bucks, you can own the best stick blender there is (Cuisinart). Spending more won't get you better quality. Using a standard blender for this hot soup is both tedious and dangerous if your not on your game. Also you can have it all blended in the same Dutch Oven you've prepared it in. Also, I looked for frozen squash in three local supermarkets and couldn't find it. Had to settle for the fresh version and the extra work peeling and cutting the squash. This was so Yum Delicious!!!!.

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Army SOS Creamed Ground Beef

Reviewed: Jul. 25, 2011

Decent and quick. Family all enjoyed the meal. However, it was bland with only Worcestershire Sauce and S&P. I omitted the salt as the bouillon had enough of its own. Next time I'm adding some nicely browned mushrooms and onions. Will definitely make again with some modifications. Yum

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Meatloaf with Fried Onions and Ranch Seasoning

Reviewed: Jul. 11, 2011

Good meatloaf that everyone at the table enjoyed. Doubled the recipe for leftovers (cold meatloaf sandwiches are the best). I baked mine open in the oven instead of using a bread pan. It makes the crust a bit thicker and adds to the flavoring. I used cornbread stuffing as that's what was available at the time and generously sprinkled "Buck's Seasoning" on the outside of the two meat loafs before placing into the oven. This family will certainly add this recipe to the rotation. Yum Delicious!!!!

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Roasted Brussels Sprouts

Reviewed: Jan. 9, 2009

Roasted veggies are always my favorite... Brussel Sprouts are no exception. The only thing I would do differently is to slice each sprout in half. I find the flavors are a bit more intense with the salt, pepper, and oil penetrating the many layers of the sprout, in addition to decreasing the cooking time. Sometimes the best recipes are also the simplest as is the case with this. Roast away!

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1 user found this review helpful

Tomato Barley Soup

Reviewed: Jan. 20, 2008

Excellent recipe as written... and if I may. To the reviewer who said it was too tomato-y... Isn't it Tomato the first name of the recipe???? And to all of those alter the recipe and then give less than 5 stars... Please stop. Write your own recipe, submit it for approval, and then let the public decide. How you can make a recipe your own, then rate the original recipe is beyond me. Please stop it. Rate the recipe as written or give it 5 stars if you alter it.

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274 users found this review helpful

Amazingly Good Eggnog

Reviewed: Dec. 23, 2007

Delicious! Very thick, very smooth, perfect taste. Everyone at work enjoyed it and was shocked to learn that it was home made. Told by all that it's better tasting than the stuff bought in the store. Made it exactly as the recipe called for. Tempered the eggs with a cup or so of the hot milk so they wouldn't curdle. Used Cruzan Vanilla Rum only because it was in the cabinet. Will use the Captain next time. Doubled recipe and took half out for those who don't enjoy the rum. Flavored with rum extract. Both, with and without rum was excellent. Follow the recipe, get excellent results.

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12 users found this review helpful

Sugar Coated Pecans

Reviewed: Dec. 11, 2007

Very simple recipe... followed suggestions to double egg whites, doubled the cinnamon, and use Vanilla instead of Water. Took finished product to work and they disappeared rather quickly. Many positive comments. I only wish I added more sugar... I thought pecan could have been sweeter... however, the majority at work rules and thus the 5 stars

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Judy's Strawberry Pretzel Salad

Reviewed: Nov. 23, 2007

Initially, not a big fan of foods that you would find, in multiple variations, at a church supper... but something about this caught my eye... maybe it was the pretzels. Followed the advice to adjust liquid in Jello based on liquid in the frozen strawberries. Other than that, added a little vanilla extract to the cream cheese (low fat used) and sugar. Also used low fat whipped topping. I wish they had low fat butter, I would have used that too. Regardless, everyone in the family was skeptical at first, but that changed quickly as they tried it. This will be made again with the addition of fresh strawberries, if I can find some that look half way decent. Yum delicious!!!!

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6 users found this review helpful

Baklava

Reviewed: Oct. 31, 2007

Truly enjoyed this as did my coworkers. Purchased bagged nuts already chopped. Used walnuts and pecans. Added 1t. almond extract to the sauce in addition to 1 1/2 t. of finely scraped orange rind. Like other reviewers suggested made sauce first(50% more as suggested) and then cooled sauce before it was poured onto the baklava. Also used 3 sticks of butter instead of two and doubled the cinnamon. Most of those who ate it told me that it was the best they've had. Yum delicious!!!!

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2 users found this review helpful

Russian Mushroom and Potato Soup

Reviewed: Oct. 30, 2007

Kept it healthier by omitting the flour and Half & Half. Instead, before adding the mushrooms, I removed about a 1/3 to 1/2 of the cooked leeks, carrots and potatoes, then used an immersion blender to puree what was left in the soup. This thickened the soup wonderfully. Returned the rest to the pot and added the mushrooms. Seasoned to taste. Simply delicious. Yum!!!!

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3 users found this review helpful

Sarge's EZ Pulled Pork BBQ

Reviewed: Aug. 20, 2007

Very Easy, Incredibly good. Few minor changes. I used a large pork butt. I cut the butt into large chunks and browned them in a pan. Once browned,I cooked in a large stock pot. I deglazed the pan the pork was browned in and poured the drippings in the stock pot. Covered with water, 1 cup coffee, and bullion equal to the amount of water used. Cooked on low for about 6 hours. After it cooled a bit, I shredded the pork by hand in order to removed all the fat and such. Stirred in a couple of bottle of Dinosaur Barbecue Sauce and cooked to warm up. Yum Delicious!!!

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Crunchy Peanut Butter Balls

Reviewed: May 20, 2007

These were good right out of the mixing bowl before they're dipped into the chocolate. Added about 1 t. of Vanilla Extract, and used Vanilla Wafers instead of Crisp Rice Cereal. Also used Crunchy Peanut Butter instead of smooth. Yum delicious.

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Lentil and Sausage Soup

Reviewed: Nov. 18, 2006

Yum Delicious!!! I'll give it 5 Soup Spoons. Very versatile soup, easy to prepare and a joy to eat on a cold winter evening. Minor changes I make to the recipe next time will be the addition of some more sausage. Otherwise, I'll leave it as is. Enjoyed by all. Will make it again.

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Chicken Fried Chicken

Reviewed: Jan. 23, 2006

Very good recipe, easy to make. Instead of seasoned salt, I added dried basil, parmesan cheese, and some Kosher salt. Additionally, I didn't shake the breasts in a bag, rather I pressed them onto the crumb mixture on a plate... more even coating of crumbs onto breasts. Also, I only browned them in an oven proof non stick pan and then finished the breasts in a 350 degree oven. The breasts won't dry out that way. Will make this again.

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5 users found this review helpful

Creamy Mushroom Soup

Reviewed: Jan. 8, 2006

Loved it. Used only portabello mushrooms, about 3 cups diced. Used an immersion blender to chop up the majority of the mushrooms prior to serving. Added 2 large cloves of finely minced garlic, too. Passed on the cream, made a little roux and added 1% milk instead. Still was very creamy. A dash or two of liquid smoke near the end of the cooking. Those reviewers who said this looked like sink water are sadly lacking a real appreciation of what a good cream of mushroom soup should look like. This is not the popular, sanitized for public consumption, canned soup... this recipe is the real thing... A good chunk of crusty bread is required for dunking. Yum Delicious!!!!

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58 users found this review helpful

Sausage Barley Soup

Reviewed: Jan. 8, 2006

Truly a treat! Followed the recipe with the addition of a 1/4 cup each of frozen peas and corn. Also added two beef bouillon cubes for some depth in the flavor. Will certainly add this to our soup recipe rotation. Yum delicious!!!!

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2 users found this review helpful