Saveur Recipe Reviews (Pg. 1) - Allrecipes.com (18342965)

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Easy Slow Cooker Meatballs

Reviewed: Apr. 6, 2006
Incredible recipe! I will never make meatballs any other way! I actually made the meat balls (added parmesan, basil and garlic powder, less breadcrumb) a couple of days ago and froze them. This morning I just mixed the spagetti sauce and a 28 oz can of crushed tomatoes with juice (skipped the puree and added basil, oregano, and a couple of tablespoons of sugar to cut the acidity) and added the frozen meatballs. Cooked for about 10 hours on low. Tender, flavorful, and delicious. Plenty of delicious sauce. Thanks previous reviewers, and thanks for this great recipe submission!
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864 users found this review helpful

Pat's Baked Beans

Reviewed: Jun. 27, 2005
This was a smash at my bar-b-que birthday party Sunday! I made the following changes: used 1 can butter beans instead of the garbonzos, decreased the molasses to two tablespoons and increased the brown sugar to 2/3 cup, used about two heaping tablespoons of BBQ sauce instead of the ketchup, and did not drain the beans. I just did a quick saute of the pepper bacon. I mixed everything in the crockpot and cooked 6 hours low, last two hours high (lid removed) to thicken this and meld the flavors. Thanks previous reviewers, and thanks Kelly!
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245 users found this review helpful

Brie Cheese Appetizer

Reviewed: Jun. 11, 2006
Loved, loved, loved this simple and elegant recipe! I actually used a 13 oz round of brie, and had plenty of pastry to cover. I was a little concerned about cutting the soft cheese in half, so I put it in the freezer while my pastry sheet was thawing. Cut beautifully. I used raspberry preserves, made beautiful pastry leaves and berries for the top, and served on a cake platter with fresh raspberries around. Wonderful! This would be terrific for the holidays. Thanks so much for sharing! Addendum 12/28/08: please note, I place the brie in the freezer only 30 minutes, I do not freeze it, just give it a good chill to set it up for easy slicing! Hope this helps clarify, Wendy
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162 users found this review helpful

Chicken Piccata I

Reviewed: Jul. 20, 2005
I'm giving this recipe only four stars as written, after working with the recipe I made the following changes and believe it's a five star: don't batter the chicken, just flour (added salt, pepper, and paprika to flour), use real butter and olive oil to saute chicken, double or triple the sauce using good white wine, and add several tablespoons of capers to finish. I served with parmesean/parsley mashed potatos on a large platter with lemon slices, beautiful presentation. This dish is definitely for lemon lovers, and the flavors are mild and mellow, so you can finish the meal off with a big bang of a dessert!
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160 users found this review helpful

Sweet Restaurant Slaw

Reviewed: Mar. 22, 2008
This was absolutely delicious, and I'm not even a huge slaw fan! I used two bags of prepared slaw, and made the dressing as directed. Plenty of dressing. Refrigerated overnight, and plenty of sweet, creamy slaw. Nice recipe, I'll do this one many times.
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125 users found this review helpful
Photo by Saveur

Beer-Baked Irish Beef

Reviewed: Mar. 18, 2010
Absolutely loved this stew and hubby raved and pronounced it a "10!". I stuck to the recipe with a few minor preparation tweeks. I added small, quartered redskin potatoes to the bottm of the crock, sauted the bacon to about half cooked, then just added the beef and browned with the bacon, tossed bacon and beef over potatoes, and added my carrot and onions. I used a 12 oz Guiness, and also added about a cup of beef broth. I cooked 3 hours high, 4 hours low. This stew was tender, flavorful, and delicious. A fun St. Patricks Day dinner with plenty of leftovers. Thanks for a great recipe! Additional comments: I've made this about 5 times since my review, I coat the beef with montreal seasoning, and use St. Peter's Cream Stout, has almost a sherry quality to it.
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89 users found this review helpful

Chicken Souvlaki Gyro Style

Reviewed: Feb. 2, 2007
We loved this recipe! It's a Friday night tradition for my husband and I to go to our favorite Greek joint and have gyros, but freezing temps this evening so I decided to make these at home. Delicious! The sauce was excellent, I would recommend adding more lemon, greek seasoning, and dill. I doubled the garlic as well. I used 2/3 cup balsamic and 1/3 cup olive oil in place of the vinegrette. No grilling tonight, so I baked the chicken with some marinade for 45 minutes at 350 degrees. Perfect! Thanks for sharing.
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85 users found this review helpful

Old Bay® Steamed Shrimp

Reviewed: Jun. 11, 2005
This shrimp is the ultimate summer appetizer! I double the amount of Old Bay and add a half stick of butter to the mix, this adds flavor and allows the Old Bay to adhere to the shrimp. Find nice large shrimp deveined in the shell. Serve this with the sauce fron the "Chicken the Old Bay Way" recipe from this site, and Club crackers or saltines to soak up the extra broth and sauce. The only thing you need to add to this recipe is an ice cold beer or sangria!
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79 users found this review helpful

Shredded Chicken Tacos

Reviewed: Dec. 28, 2010
This was absolutely outstanding! Moist, flavorful delicious shredded chicken for soft tacos. I adapted this recipe for the slow cooker by placing 1 1/2 lb boneless frozen breasts in the slow cooker with cumin, adobo, taco seasing and a cup of Goya tomato/chicken boullion, cooked seven hours, removed the chicken and drained the juices through a seive, then added the shredded chicken, recipe ingredients, and some strained broth back in the slow cooker. I added a can of chopped green chilis too. A definite do-over! Thanks, Goya.
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74 users found this review helpful

Chicken Enchilada Slow Cooker Soup

Reviewed: Jul. 19, 2011
What a great slow cooker soup! My husband had three bowls of this. I followed the recipe pretty closely, and made some additions to "veg it up". I added a small zucchini and summer squash, halved and thinly sliced, and a can of rinsed black beans. I used Rotel & just a little more chicken broth. Doubled the cumin (LOVE the stuff) and added some Penzey's Bold Taco seasoning to the mix. This was great! Plenty of left-overs went in the freezer. Sincere thanks for sharing your recipe, a keeper.
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64 users found this review helpful

Mimi's Smoked Salmon Chowder

Reviewed: Jul. 13, 2007
This was absolutely wonderful! Of course, you must like smoked salmon to enjoy this rich, delicious chowder. I was a little suspicious of 1/2 cup flour for the roux, but it turned out wonderfully, I added a total of 8 cups of chicken stock and a little extra pinch of each herb. Don't skip the tarragon, it adds a wonderful dimension to this chowder. Because of all of the flour, the lemon and wine are very important to giving this a tang, again, don't skip them. I used smoked salmon from our local gourmet store. The rich arroma this fills the house with! This would be terrific for the holidays! I topped with shredded cheddar, and served with cheddar/garlic biscuits. Sincere thanks for sharing! A definite keeper.
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54 users found this review helpful

Cajun Shrimp Orecchiette

Reviewed: Apr. 7, 2007
We loved this dish! I tweeked the preparation a bit, starting with only two tablespoons of butter, and added about one tablespoon of olive oil to the pan. I then added my cajun spice seasoned shimp, sauted for a minute, then the onions and garlic. I added the wine, allowed for a few minutes to cook off the alcohol, and added a can of diced tomatoes, pasta, and spinach. More cajun seasoning, and viola! a smashing dish. Thanks for a great recipe!
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42 users found this review helpful

Spinach Enchiladas

Reviewed: Oct. 30, 2005
I thought these were just terrific. I did sub a medium sweet onion for the green and added some seasonings to the spinach/cheese mix like cumin, salt, chili powder and hot pepper flakes. Thanks for sharing this recipe!
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42 users found this review helpful
Photo by Saveur

Autumn Pork Roast

Reviewed: Sep. 26, 2010
How delicious was this? Outstanding! I prepared exactly as written, but added some sliced granny smith apple and dried cranberries to the vegetable mix, and decreased the brown sugar to 1/4 cup. Roasted for about 1 hr 10 minutes, and let the meat rest before carving. Tender, flavorful, sweet, it was perfect. The house smelled wonderful while this was cooking. Thanks for sharing this terrific recipe, SJRJA, it's going to be a classic in this house.
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41 users found this review helpful

Mom's Portuguese Beef Stew

Reviewed: Sep. 27, 2011
Oh, yum, yum, yum! How delicious was this stew? Hubby had three servings, that good! I did an "experimental" slow cooker version, I used a huge sweet potato, cubed, and two idaho cubed for the botom layer of the crock, added fresh cut green beans, and added all of the other veggies raw and large diced on top. I browned the beef with that wonderful garlic and some Montreal seasoning, added to the crock, and added ground celery seed (my secret ingredient for all veggie based soups and stews!), ground pepper to the mix. I added two cups beef broth (instead of one cup water) and a cup of white wine to the mix, since I was slow cooking and a little concerned about drying out. This stew was savory and delicious after 9 hours on low, and very brothy, plenty of liquid. Sincere thanks to you and your family & mom for sharing this recipe, dolcevita, you have a winner here!
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39 users found this review helpful

Havana Slow Cooker Pork Tenderloin

Reviewed: Sep. 13, 2012
This was just wonderful! Smelled soooo good while cooking. I made exactly as written with a small exception, I had an individual bottle of OJ, just just threw the whole thing in, about 10 oz. I also cubed two sweet potatoes and added those to the crock, too. Pork was moist & flavorful, and the juices delicious over the pork. Loved this recipe! Thanks for sharing with us, arich01, it's a winner!
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37 users found this review helpful

Slow Cooker Chicken Marrakesh

Reviewed: Sep. 6, 2011
I really enjoyed this quick and simple chicken stew. I just threw the ingredients into the slow cooker last night, refridgerated, and had hubs turn on about 9:00 am this morning. Slow cooked for about 8 hours before turning off and serving over rice. I only used 1 lb boneless, skinless tenderloins, and did add some chicken broth when I got home as this was a tad on the dry side after that cooking time. Loved the spices, I would definitely double them when making next time. I just added them to the tomatoes and juice, mixed, and poured over the stew. I also subbed black beans for garbonzos, just personal preference. thanks for sharing this, KCOOPER!
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37 users found this review helpful

Spinach Triangles

Reviewed: Dec. 26, 2008
These were absolutley devoured at my Christmas eve and day celebrations. I made them 1-2 days in advance, and brought the trays out of the fridge about an hour before baking to warm up. They turned out just like the picture! A little tricky folding over and crimping the edges, but worth it. Delicious and impressive, a keeper!
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35 users found this review helpful

Whiskey-Marinated Steak

Reviewed: Aug. 20, 2007
I loved, loved loved this marinade. No need for steak sauce! Because I was only marinating 4 steaks & used the zip-lock bag method, I halved all of the liquid, except the whiskey! I subbed beef broth for the water, and OJ instead of pineapple. Just a few splashes of smoke. A recipe well done, highly recommended!
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35 users found this review helpful

Slow Cooker Chicken Taco Soup

Reviewed: Jan. 15, 2006
This was absolutely delicious and easy! My husband ate two bowls, and would have eaten three but was too full! I cut the chicken into bite sized pieces (schedule did not allow time for shredding tonight), and added fresh chopped cilantro. I spiced the mix up with two tablespoons of chili powder, a teaspoon of cumin, and a teaspoon of cayenne pepper. Cooked for 8 hours on low. Thanks so much for sharing! Added 5/6/11: I've made this so many times, I think I've perfected it by adding more cumin, only one can black beans (skip the chili beans) and subbing one of the cans of Rotel for a can of zucchini with tomato. I also add a small diced summer squash for even more veg. This freezes well, too.
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32 users found this review helpful

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