DEADGIRRRL Recipe Reviews (Pg. 2) - Allrecipes.com (18362391)

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Honey Mustard Beer Brats

Reviewed: Jan. 22, 2009
I thought this was tasty, coming from someone who doesn't really like brats. (I think this would be SLAMMIN' with Italian sausage) I followed the recipe as written. I do recommend Dave's famous Georgia Mustard barbeque sauce--delish!
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1 user found this review helpful

Habanero Pepper Cream Pasta

Reviewed: Jan. 12, 2009
I liked the sauce, but next time I think I would cut some of the parmesan cheese out; it was a little much. I skipped the flour step, since the sauce was thick enough with all the cheese. I used two habaneros that I oven-roasted. I could have easily used four or maybe even five! This recipe does yield a lot of sauce, which I liked considering I used a larger box of pasta.
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2 users found this review helpful

Easy Slow Cooker French Dip

Reviewed: Jan. 9, 2009
Don't get me wrong, this was easy and tasted pretty good--but--it reminded me too much of pot roast on rolls. My husband really loved it though, so 4-stars overall. Like another reviewer mentioned, I melted Provolone on the rolls. Definitely experiment with seasonings on this one, without a lot of seasoning this would be very bland!
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2 users found this review helpful

Grandma's Corn Pudding

Reviewed: Jan. 7, 2009
This was my first time eating, much less cooking, corn pudding. I halved the recipe and wished that I hadn't! It was so good and different from anything I've ever had (city girl here). I ate most of it myself--this is a definite keeper! Don't change a thing.
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Bone-In Ham Cooked in Beer

Reviewed: Jan. 6, 2009
OK, all I could find at the store was an already cooked 4lb boneless ham. I used a quarter of a bottle of beer and a few pinapple slices w/ the juices poured on. I baked the ham, covered, for about 50 minutes @ 325. I uncovered the ham, sprinkled some brown sugar on top and basted the heck out of it. I turned up the heat to 400 and baked for about 20 more minutes, basting a couple more times. The end result was moist and delicious! I can only imagine how this would be if I had actually done it correctly!
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2 users found this review helpful

Gnocchi with Sage-Butter Sauce

Reviewed: Jan. 6, 2009
I used this recipe with homemade gnocchi. I thought it was easy and flavorful.
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Horseradish Deviled Eggs

Reviewed: Jan. 5, 2009
Very good, but called for too much mayo in my opinion. I will definitely use this recipe again, but cut the mayo down. Thanks for sharing!
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1 user found this review helpful

Ricotta Gnocchi

Reviewed: Jan. 4, 2009
I thought the gnocchi was very good; I doubled the recipe to have extra. I made the sauce as well, but didn't care for it. I will definitely make this again, using a different sauce.
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Pennsylvania Coal Region Barbecue

Reviewed: Dec. 29, 2008
Wow! I will never look at a can of Manwich the same way again. I ate my share of "sloppy joes" as a kid; I always found the sauce to be overpowering, gloppy and too tomato-y. This recipe, however, has just the right amount of moisture and a really nice combination of flavors. I did have to use spicy brown mustard in lieu of yellow, since I was out. Next time I will add hot sauce for more kick--though I don't think you really need to add or omit anything from this simple, fabulous dish. I served this on toasted/lightly buttered English muffins, which is the way I've always eaten my Manwich. My only complaint is that I didn't make enough!
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Teary-Eyed Fried Pork Chops

Reviewed: Dec. 25, 2008
Very tasty, but mine did not come out crispy. Most of the coating escaped into the cooking oil. I think I will try dipping in egg before the flour next time.
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20 users found this review helpful

Spinach and Feta Pita Bake

Reviewed: Dec. 22, 2008
Delicious lunch idea. Easy to make and who doesn't love feta? I omitted the olive oil/parm cheese to keep it on the light side. I didn't miss the extra calories at all. I may use regular pesto next time; the sun-dried tomato pesto reminds me too much of plain tomato sauce.
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1 user found this review helpful

Monkey Bread I

Reviewed: Dec. 22, 2008
Delish! I messed it up by adding too much butter to the brown sugar sauce and it was stll awesome. Diabetic coma-inducing, but sooo good. I made one third of the recipe in a baking dish (15 mins @ 350) since there were only two of us.
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Cuban Ropa Vieja

Reviewed: Nov. 23, 2008
I thought this was very good served over white rice. I am still shocked at how tender the steak was; I ususally hate anything involving flank steak aka London Broil. I added hot sauce for spice and will probably throw in some chopped hot peppers next time. Delicious and ridiculously easy--I set the slow cooker to low before leaving for work and it was ready to shred when I got home! EDIT 10/13/2009: I made this again tonight and it was even better than the first time with a couple of additions: I threw in a can of sliced jalapenos and a can of Rotel chopped green chiles. Wow, what a kick! The heat may not be for everyone and I don't know how authentic it is with the addition of the peppers, but it was superb with the black beans, rice and some lime wedges. One MILLION stars! :-)
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Too Much Chocolate Cake

Reviewed: Nov. 19, 2008
Excellent, extremely rich chocolate cake! I dusted mine with some powdered sugar, and that is quite enough for me. I think I'd go into diabetic shock if I tried to add any kind of frosting! Easy to make and delish! Thanks.
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Honey Ribs

Reviewed: Nov. 17, 2008
Pretty good ribs! Mine were falling apart after 4.5 hours on high; I threw them under the broiler to brown them--this is a must in my opinion, as they come out of the slow cooker rather pale and uncrispy! I would make these again.
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Golden Rum Cake

Reviewed: Nov. 14, 2008
This is the first time I've ever baked something that looked professional! Very pretty cake and tasty as hell. I followed the recipe pretty much as written, only cutting the walnuts in half and adding some vanilla extract to the glaze. I also added the rum to the glaze about one minute before removing from the stove. I used dark Bacardi in both the batter and the glaze. It just came out so perfect--moist, flavorful and gorgeous!
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Anna's Amazing Easy Pleasy Meatballs over Buttered Noodles

Reviewed: Nov. 13, 2008
I loved it! I did make homemade meatballs instead of using frozen. I used 2.5lbs of beef and thought the amount of sauce was just right. I attempted to healthy up by using low-fat sour cream and low-fat/low-sodium cream of mushroom soup (not a big fan of celery). It came out fantastic, but next time I will use the "full fat" ingredients--the missing fat and sodium kinda dumbed down the flavor, in my opinion. I also had an issue with the sour cream kinda clumping up in the sauce; I will add it near the end when I make this again. Finally, since I was getting ready for work, I set the crockpot up in the morning and put it all on low for 7 hours. When I got home, I made the noodles. What a hit!
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4 users found this review helpful

Apricot Glazed Pork Roast

Reviewed: Nov. 11, 2008
I didn't think this was very good. The sauce is quite bland; it definitely needs something. I suppose one could edit the ingredients to make it more flavorful, but I would rather use a different recipe altogether. The sauce was also very thin even after adding cornstarch at the end.
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7 users found this review helpful

Leftover Chicken Croquettes

Reviewed: Apr. 14, 2006
This recipe was a delicious and easy way to use my leftover chicken! I roast a chicken usually once per week and always end up with either chicken salad or chicken and rice the next day. I was so bored with it! These croquettes are fantastic and utilize ingredients that most people will already have on hand. I used three large eggs and a little less than the recommended amount of breadcrumbs. I added a dash of garlic powder as well. Next time I will probably add a little more garlic and maybe toss in other spices too. I can also see several different ways to serve these-- with cranberry sauce or gravy, baked with mozzarella/sauce (as previously mentioned), with ham and melted swiss, or even on a sandwich. I personally ate my share with some homemade honey mustard for dipping. (My husband had them plain) The croquettes also reheat well (I stuck them in the toaster oven for a few minutes wrapped in foil) 5 stars for a great recipe!
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10 users found this review helpful

Shrimp Fettuccine Alfredo

Reviewed: Feb. 19, 2005
I changed this recipe a little bit, but it came out great! I wanted to make about two servings, so I cut the recipe in half. The changes that I made were: I used heavy cream instead of half and half, I used 3tbsp of Romano and 3tbsp of Parmesan cheeses (even though I halved the recipe, I still used all 6 tbsps of cheese!), and I only used 1 clove of minced garlic. I added some fresh ground black pepper as well. The end result was delicious and I had no problems with sauce consistancy at all. The only minor complaint I might have is that I felt the recipe didn't yield quite enough sauce. Next time I will probably make a little more. The Romano definitely adds something to the sauce, and I would recommend using fresh fettucine (cooks faster too!) for that added touch.
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