Mrs.B. Recipe Reviews (Pg. 1) - (18319135)

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Chef John's Chicken and Biscuits

Reviewed: Nov. 6, 2013
Chef, loved this recipe! I was wanting comfort food and I got it with this dish. I did need to substitute a couple of ingredients in that we eat Primal and it worked beautifully. Coconut flour for all-purpose flour, heavy cream for milk, and no biscuits. I will definitely be making this again and again. Also, I loved the spices just the way they were written.
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0 users found this review helpful

Mrs. Sigg's Snickerdoodles

Reviewed: Dec. 11, 2011
This is my go-to Snickerdoodle Cookie recipe. I did make two changes to the original recipe. One was to up the cinnamon/sugar mixture to 1 Tbl. ground cinnamon to 3 Tbl. sugar. Secondly, I baked these at 350* for 9 min. in my convection oven. This resulted in a cookie that puffed up while baking, but did flatten out while cooling which resulted in a crispy cookie on the outside, but tender and a bit chewy on the inside. Perfection!
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4 users found this review helpful

Slow Cooker Turkey Breast

Reviewed: Nov. 21, 2008
This is a wonderful recipe. The only way I will do a turkey breast from now on. I used a Honeysuckle White turkey breast with the gravy packet inside the cavity. I did Pam spray the inside of my 6-quart slow cooker. I used a 7.5 lb. turkey breast and cooked it for 1 hr. 15 min. on High and 7 hr. and 15 min. on Low. The meat was tender and moist. I didn't have much falling off the bone and the breasts sliced beautifully. The gravy that came from the juices was delicious. There will be about an inch or two of turkey juices left in the slow cooker after you remove the turkey breast. Pour them off into a large saucepan. Whisk all the ingredients listed below together and then pour into the large saucepan with the turkey juices. Whisk constantly over med.-high heat until it boils. 2 c. water, 9 T. Wondra flour for sauces and gravy, the gravy packet that comes in the turkey breast cavity, 14.5 oz. can Swanson's lower sodium chicken broth, 1 T. Kitchen Bouquet, black pepper, to taste. Note: If you prefer, you can just add all the gravy ingredients to the slow cooker. Cover and turn to HIGH. It will take the gravy about 1-1/2 hours to come to a boil.
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45 users found this review helpful

Cherry Snowballs

Reviewed: Jun. 20, 2008
I absolutely loved these. Made them exactly as written. They are time consuming, but so worth it. These kept very well in the refrigerator for the making of several cookie trays for gatherings during the Christmas holiday. FYI, I dried the cherries off very well with paper towels before wrapping the cookie dough around them. That step ensures that the dough sticks well to the cherry.
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3 users found this review helpful

Fast and Easy Spinach with Shallots

Reviewed: Jul. 18, 2007
This was a delicious side dish. My grocery didn't have any shallots, so I used 1/2 cup of finely diced red onion instead. I was trying to stir too many pots while my onion was cooking and it got a little bit carmelized. That was okay though, the flavor was very, very good. Thanks for the recipe!
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15 users found this review helpful

Cajun Shrimp Orecchiette

Reviewed: Jul. 17, 2007
We loved this dish. The seasonings, 1-1/2 tsp. Louisiana Cajun seasoning and 1 tsp. black pepper were perfect. I did, however, make a few simple changes to suit our diet and my ease of preparation. Campanelle for the Orecchiette, I couldn't find the Orecchiette, 2 Tbsp. unsalted butter and 2 Tbsp. olive oil, a 14 oz. can of Hunt's diced tomatoes, drained, and a 1 lb. bag of frozen, all-ready cooked, shelled, and deveined shrimp. I think next time I make it, I will add 2 - 3 cups of spinach. I really liked it and more would have been nice. The sauce is very light and thin, but oh-so flavorful and we liked it that way, especially with the warmer summer weather. I will definitely be making this again very soon.
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34 users found this review helpful

Guinness® Corned Beef

Reviewed: Mar. 17, 2005
I've made this the last several years for St. Pat's Day. It's a family favorite and is expected on March 17th. The biggest tip I can give is to cook it long enough to get it good and tender. There's nothing worse than a tough cut of meat. Here's how I did it this year. After rinsing and patting the corned beef dry (I used 2, 3-1/2 lb. corned beef briskets), I put them alltogether in a Pam sprayed crockpot along with 1 cup brown sugar and a bottle of Guinness. I cooked them on High for 8 hours (fat side down). I checked them for tenderness, turned them over and cooked them on High for 4 more hours. I removed them from the crock pot to cool and added another bottle of Guinness to the cooking liquid and then added a head of cabbage cut into wedges and a 48 oz. bag of baby carrots to cook on High for 7 hours until tender. I also made Diane's Colcannon, here at allrecipes, to go with the corned beef and veggies. Yum!!
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8 users found this review helpful

Mrs. Sigg's Peanut Butter Cookies

Reviewed: Mar. 14, 2005
I somehow lost my families favorite peanut butter cookie recipe. It was a sad, sad day when I went to make peanut butter cookies and couldn't find my recipe. I did a search here at allrecipes and came upon this one. It sounded a lot like my old recipe. My family loves these cookies and this recipe has successfully replaced my old, lost recipe. We like these cookies just as they are, but I have added semi-sweet chocolate chips and peanut butter chips along with using chunky peanut butter too. Those cookies turned out great also.
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2 users found this review helpful

Diane's Colcannon

Reviewed: Mar. 14, 2005
For St. Patrick's Day 2004, I made this side dish to go with our corned beef. I made it again today for this year's St. Patty's feast. My family loves it. The only thing I changed, following a reviewers suggestion, was to use a 16 oz. bag of cole slaw mix instead of the 1/2 head of cabbage. It turned out great and I liked the little bit of color the carrot added. This one's definitely a keeper.
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137 users found this review helpful

Poblano Corn Chowder

Reviewed: Feb. 9, 2005
Delicious chowder. Very rich. I followed the recipe exactly except for the poblano chile pepper. I couldn't find any at my grocery store, so I substituted a 4 oz. can of Old El Paso chopped green chilies. Ortega would work too. If you've ever had the Shrimp Chowder at Abuelo's Mexican Food Embassy, this is very, very close.
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25 users found this review helpful

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