DEADGIRRRL Recipe Reviews (Pg. 1) - Allrecipes.com (18362391)

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Old Fashioned Potato Cakes

Reviewed: Jan. 8, 2014
Pretty good, and tasted like what I remember potato pancakes tasting like. Found them to be rather thick; would most likely make the pancakes half the size/thickness next time. These went well with applesauce and sour cream (not at the same time). I would add extra salt and pepper and probably some parsley, as the flavor was just slightly lacking compared to what I grew up with.
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Golden Mushroom Pork & Apples

Reviewed: Feb. 13, 2010
I am giving this recipe two stars instead of one solely because my husband liked/ate it. It had a terrible texture and no discernable flavor. I would not ever make this again. Sorry!
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7 users found this review helpful

Bacon for the Family or a Crowd

Reviewed: Jan. 25, 2010
This is my preferred cooking method for bacon, exactly! I got the "recipe" from the back of my Oscar Meyer package though. The bacon always comes out perfect--flat and crisp, but melts in your mouth.
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2 users found this review helpful

Slow Cooker London Broil

Reviewed: Dec. 17, 2009
This is an easy meal to prepare, but I really just didn't like it. I found the sauce to be waaaayyy too salty. It didn't have much flavor other than salt. Mine also came out hopelessly burned, but that could have been my fault. I followed the recipe as written; maybe I would try this again with some changes (i.e. low sodium soups?). Thanks for sharing anyway.
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1 user found this review helpful

Brown Sugar Shortbread

Reviewed: Nov. 16, 2009
Delicious and easy. I didn't change anything, but might add a touch more sugar next time. Thanks for sharing this amazingly simple recipe!
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0 users found this review helpful

Fluffy Pancakes

Reviewed: Nov. 8, 2009
What a nice weekend breakfast! I didn't change a thing and they were perfect (despite the fact that I burned them a bit, as I do most things). Those suckers must have been at least a 1/2 inch thick! I recommend doubling the recipe; I got six small-to-medium pancakes and might have liked a few more, as they went fast!
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1 user found this review helpful

Meatloaf with Fried Onions and Ranch Seasoning

Reviewed: Nov. 2, 2009
Tasty! I added a dash of Worcestshire to the mix and glazed the top with a ketchup/mustard/Worcestershire sauce. I also added the entire packet of ranch and the whole package of stuffing mix. I reserved a handful of the fried onions for garnish toward the end. Mine burned a tad on the bottom, (eh, probably my fault and not the recipe's) but other than that, it was a very good meatloaf! Next time I think I will add just a little bit of milk to the mixture to keep it moister. This was way easier than messing around with all the chopping that comes with preparing more "traditional" meatloaf recipes.
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One Bowl PHILLY Biscuits

Reviewed: Oct. 26, 2009
Pretty good and very easy to make! The recipe yielded twelve slightly larger biscuits for me; I didn't use a cookie cutter or anything fancy, just shaped them and placed them on the baking sheet by hand. You don't really know the cream cheese is in there. These were great with butter, jam and a nice cup of hot tea.
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8 users found this review helpful

Slow Cooker Lemon Garlic Chicken II

Reviewed: Oct. 20, 2009
Loved it. I deglazed the pan with white wine and used broth instead of bouillon. I used the juice of one lemon and extra garlic. I cooked this on low for five hours; even though the liquid didn't cover the chicken completely, it was still fork tender and flavorful. Definitely dump some of the sauce onto the chicken to serve--yummy. The chicken goes so great with a side of rice and greens.
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3 users found this review helpful

Slow Cooker Beef Stroganoff I

Reviewed: Oct. 19, 2009
I've finally found the best Stroganoff recipe known to man! I took the advice of other reviewers and added a 1/2 packet of onion soup mix to the sauce. I decided that since I had over a pound of stew meat I would increase the sauce by adding another can of mushroom soup as well. I only had one can of golden mushroom, so the other can ended up being plain old cream of mushroom. I was in such a hurry the morning I made this I did not add any additional seasonings, not even pepper, (which I put in everything!) and it still had enough flavor (I also kinda eyeballed the water and Worcestershire) for me. I did cheat and use 4oz of sour cream instead of cream cheese--I had an open container of the stuff and decided to get rid of it instead of cracking open a brand new package of Philly. Next time I will try it with the cream cheese for sure. I served this over buttered egg noodles--the best!
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1 user found this review helpful

Melt-In-Your-Mouth Meat Loaf

Reviewed: Oct. 18, 2009
I made this as written except for adding a 1/2 packet of onion soup mix and about a 1/2 of a chopped fresh onion, since I had no dried onion. I thought it was pretty good tasting, if not the most attractive looking dish (it also emitted quite a bit of odd looking white sludge while cooking--and I only cook with very lean ground beef). I normally use both bread AND breadcrumbs and no milk in my own recipe and top it with plain tomato sauce and tomato paste. This was an interesting change of pace. It definitely had a good combination of flavors and I did like the topping, although I used about half the amount of brown sugar based on other reviews. I will use this recipe on occasion when I have the time to slow cook, but I don't think it will completely replace my usual family recipe, made in the oven. Thanks for sharing!
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Slow Cooker Chicken Cordon Bleu

Reviewed: Oct. 17, 2009
Easy five-star recipe! I butterflied and then pounded flat four chicken breasts, which I seasoned with ground black pepper and sage. I layered thick slices of Swiss cheese (from a brick of it) and several slices of thin shaved brown sugar deli ham over the center of each breast and folded closed. In light of all the reviewers who complained about the meal being dry, I added an extra half soup can of milk and 1/4 cup of white wine to the sauce, which I briefly simmered on the stove with some random seasonings and chopped fresh garlic (2 cloves, may add more next time). Yes, the majority of the stuffing got mushy from the sauce, but I knew that going in and didn't care--I don't mind that. I initially set my crockpot on low for six hours, but after about four and a half, parts of the stuffing topping were starting to burn a bit. I ended up serving this after exactly five hours. Well, I have to say, the chicken was perfectly moist and delicious. Not a bit dry. Most of the Swiss cheese stayed where it belonged; the small amount that escaped into the sauce/stuffing only enhanced the dish in my opinion. The flavor was out of this world, and not at all too salty. The stuffing did stick to the sides of my crockpot and I will probably use a liner next time.
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2 users found this review helpful

Cheesy Italian Tortellini

Reviewed: Oct. 17, 2009
A great start for sure! I had to tweak the recipe to account for our personal preferences--I skipped the ground sausage and opted to place a package of whole, hot Italian sausages into the sauce. I also added seasonings including Italian seasoning, ground black pepper and onion/garlic powders. I chopped a couple of cloves of garlic and a small onion and added them to the 1/2lb of lean ground beef while browning. I ended up missing dinner that night, so my husband just dug into the sauce and made his own side of pasta; I didn't have a chance to add the tortellini or cheese to the crock pot. The next day, for leftovers, I boiled the tortellini (spinach/cheese variety) as directed and placed it, along with the leftover sauce and sausage, into a baking dish. I covered the top liberally with shredded mozzerella and grated parmesan cheeses and baked it at 400 degrees for around 15-20 minutes, until golden brown and bubbly. Wow, it was out of this world! I think from now on, I will make this in the crockpot without the tortellini and just have a good sauce with pasta the first night and then transform the leftovers into a quick, delicious baked treat. Although I traveled far from the original recipe as written, I thank the poster for a wonderful base recipe!
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Feta and Olive Meatballs

Reviewed: Oct. 14, 2009
I made hamburgers out of this recipe (I used beef instead of lamb) and they turned out awesome! Feta cheese is the best; what DOESN'T taste good with it?
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5 users found this review helpful

Eggplant Parmesan II

Reviewed: Sep. 7, 2009
Excellent directions for Eggplant Parmesan! I took the suggestion of some other reviewers and "bled" the eggplant for around 20min in some sea salt. I did have to bake the eggplant for 10-15 minutes per side to get it the right color. I prepared a ricotta cheese mix with parmesan, 1 egg and some seasonings and added that to the layers. This turned out very well for me with the aforementioned alterations; I couldn't tell the eggplant wasn't fried!
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To Die For Blueberry Muffins

Reviewed: Apr. 5, 2009
I am rating this recipe 3-stars for taste alone. I don't know what I did wrong, but my batch was fairly overdone on top @ 20 minutes (and I made sure my oven was baking at the correct temperature). I followed the directions and filled the muffin cups to the top. The result was sloppy and strange looking, to say the least. I used the suggested lower butter crumb recipe from another reviewer and did not over-top the muffins. Mine still sunk like crazy. They taste fine, but maybe I'm missing something? I thought I followed all directions correctly, and I definitely did not overmix. Hmmm, I may revisit this one again and see if I get different results.
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Buffalo Shrimp

Reviewed: Feb. 24, 2009
Came out pretty good. I used egg and only dipped the shrimp once (impatient). The shrimp were crispy and had a good flavor.
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2 users found this review helpful

Easy Bacon and Cheese Quiche

Reviewed: Feb. 7, 2009
I made two quiches, one with bacon (real) and gruyere/swiss cheese and one with frozen spinach and cheddar. I didn't have deep dish pie crusts, so I left out one egg and used less milk (I didn't have any cream). They both turned out lovely, but a little bit bland. I would increase the cheese next time and use some more seasoning. Overall, very easy and good!
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3 users found this review helpful

Flourless Peanut Butter Cookies

Reviewed: Feb. 7, 2009
These turned out well for me, baked for 10 minutes. I did add a little flour to help with consistency, and used a bit of vanilla extract.
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Baby Back Ribs

Reviewed: Jan. 26, 2009
Perfect ribs! I did three racks cut into six portions, wrapping them in foil after rubbing with a brown sugar/cayenne pepper mixture. After letting the ribs refrigerate in the rub for a few hours, I baked them in the foil on a baking pan @ 300 for 2hrs 40mins. I unwrapped the packets, basted with Famous Dave's Sweet and Sassy sauce and broiled for about 6 minutes. Better than any restaurant!
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