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

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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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