WeezaG Recipe Reviews (Pg. 3) - Allrecipes.com (18365123)

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WeezaG

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High Temperature Eye-of-Round Roast

Reviewed: Oct. 22, 2010
After reading the rave reviews, I guess I was expecting too much from an eye roast. It was certainly an easy way to roast the meat. I added only a little garlic powder with the salt and pepper, I made no other changes. I had a 4.69lb. roast and roasted it at 475 degrees for 32 minutes, then turned off the oven. When I took it out of the oven after 2 1/2 hours the temperature of the meat was 142 degrees. The oven was almost cool, but I figured it had probably gotten up to 145. The meat was a nice color and it tasted OK, but I was really disappointed that it was NOT tender. I'll slice the leftover roast on the meat slicer, let it simmer in the gravy and hope that it will be more tender for sandwiches. I'm glad that it was on sale. I won't make it again.
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Byrdhouse Dream Salad Dressing

Reviewed: Sep. 7, 2010
I was very pleased with this recipe. I didn't have any dried or fresh marjoram, so I subbed my own dried oregano. I also subbed 1/2 C. pure olive oil (not EVOO) for half the vegetable oil. When I tasted it right after I made it, I was NOT impressed. The next day, though, it tasted delicious. I used my KA stick blender to mix and it got a creamy consistency. It does separate, but a quick shake brings it back together.
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Pineapple Cake III

Reviewed: Aug. 20, 2010
This cake was very good. It wasn't quite as 'wet' as I was expecting, but nice and moist. I only made 1/2 the icing and that was really enough to cover the top of the cake (still in the pan) evenly with a nice coating to lend a sweet tangy contrast to the cake. I liked that I didn't have to drag out my mixer to make a delicious cake. I would use this recipe again.
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Ricotta Cake

Reviewed: Jul. 26, 2010
This is the exact recipe that I've been using for years, except that my recipe states to bake it for 1 hour. I've never had it run over the pan. I chill it when it's cool, then cut it in squares and serve it, dusted with powdered sugar, on cupcake papers. Although it's NOT lo-cal, it's light and cool, kind of like a cream puff. I think I'll make it for company this week.
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7 users found this review helpful

Easy Fruit Cobbler

Reviewed: Jun. 13, 2010
Very good! I made this for dessert last night and followed the recipe exactly except that I used a combo of strawberries and blueberries (about a cup of each). I served it slightly warm with a warm vanilla custard sauce. My guests enjoyed it.
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3 users found this review helpful

Aunt Jane's Brown Bread

Reviewed: Jun. 5, 2010
I really liked the flavor of this bread. It is very sweet, so to me it's like dessert or breakfast cake. The taste reminds me of shoo fly pie. I was surprised that it had neither shortening or egg in it. I'll make it again as it was so easy and good.
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Photo by WeezaG

Kolachky

Reviewed: May 31, 2010
This is the recipe I've used for the dough for many years. I roll my dough thinner and I cut my squares smaller, so I get many more cookies out of 1 batch. I like to use jars of apricot filling and prune filling from Baker's. They are always the highlight of my cookie trays at Christmas.
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2 users found this review helpful
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Croth's Lemon Curd (in the microwave)

Reviewed: May 31, 2010
Although I put everything in a saucepan on the stove, rather than in the microwave, I didn't change any of the ingredients. I cooked it on medium heat, stirring constantly, and in a few minutes it started to bubble. I let it cook about 1 minute more then took it off the heat. I let it cool, covered, then chilled it. I made a single pie crust and divided it into 6 portions which I rolled out and put into muffin cups and baked. I served the lemon curd in the shells with whipped cream. DELICIOUS! Since the microwave version requires you to keep opening the microwave every 30 seconds to stir and you have to stand there anyway, I don't really think that it's a timesaving method. The most time is spent zesting and juicing the lemons. I'm looking forward to serving this sauce with my scones, also.
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Zucchini and Potato Bake

Reviewed: Apr. 10, 2010
I made this for dinner tonight. I saw the picture today and had all the ingredients. I thought it was quite good. I did cut the potatoes smaller after reading some of the reviews, but other than that made it exactly. The bread crumbs made a nice little coating on the veggies. I thought the seasoning was fine, didn't find it bland like other reviewers. I put everything in a well sprayed 9" X 13" Pyrex baking dish after spraying and dumping everything in an 8"square and realizing it was WAY too small, so that might be something to include in the recipe. The only thing I would do differently next time is to add onions, as I like them in vegetable medleys and perhaps a yellow summer squash for color. Oh...and there's no way that's 6 servings, 3 or 4 tops unless theyr'e all children who don't like their veggies.
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English Muffins

Reviewed: Apr. 10, 2010
I made half this recipe for breakfast this morning. I thought I'd be smart and make the dough last night and put it in the refrig to rise overnight. I don't think I'd do it that way again. It took too long to get to room temp after I got up (8AM). We didn't get to have our ham, cheese and egg breakfast sandwiches until 11. From scratch, I could have done that in the morning. I only used 2 1/2 C. flour. It's all I could knead in by hand and then the dough was starting to break. I think the finished product was really fine. The taste was good. I used my cast iron skillet to do 4 at a time. I got 7 really nice muffins (plus 2 more with the rerolled dough) using the ring from a wide mouth canning jar (no biscuit cutter). It really wasn't sharp enough to make a nice clean cut, but it worked OK. Fork split, I think it had enough 'nooks and crannies'. I'll probably only make this recipe again when I want to impress someone with "Yes, I made the English muffins myself!" ;-) or when we run out of bread, like today. I am glad I tried the recipe. Now...on to pita bread!
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Romanian Apple Cake

Reviewed: Apr. 8, 2010
I wanted to try this recipe, but since there are only two of us, I halved it. I baked it in a large Pyrex pie plate. I don’t like to rate something that I changed, but the changes are small ones that shouldn’t affect it. I ran out of vegetable oil, so I subbed ‘pure’ olive oil, not the extra virgin. I use 2 smaller eggs instead of 1 1/2 (I mean we’re only talking about 2T egg, after all) and when it came to the walnuts, I forgot to halve the amount (oops!), luckily we like nuts. I baked it for 45 minutes and the tester came out clean. The cake turned out great, nice and moist. I’ll definitely make this again! I think I’ll write down the half recipe, since it’s such a nice size for us.
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Cranberry Chutney I

Reviewed: Jan. 9, 2010
I love this stuff! It's a great change frome the canned sauce (which I don't like) and tastes really good on a turkey sandwich. I did decrease the vinegar to 1/4 C. when I made it the 2nd and 3rd times as the vinegar was too strong.
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6 users found this review helpful

Serbian Ground Beef, Veggie, and Potato Bake

Reviewed: Jan. 3, 2010
OK...right off the bat, I'll tell you I didn't follow the directions. I wanted a quick lunch. I chopped up the potatoes (I used 4 red) and mixed them right in with the ground beef, celery, carrot, pepper and onion and sauteed. I then added all the spices and added a little garlic powder. I added the rest of the ingredients (had to use white wine) and let it simmer for a few minutes until the potatoes were cooked through. I thought it was quite tasty, but the crushed red pepper flakes made it too hot for our taste. I really like the combination of the other spices. I'll make it again as a one pot meal, but probably never bother making it as a casserole.
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Meringue Cookies

Reviewed: Dec. 31, 2009
This is the same recipe that I've been using for 40 years. I used brown paper bags today, as my original recipe called for, but parchment works well, also. Maybe next time I'll try my silicone baking sheet. I used mini chips. I think they mix in with the meringue better.
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5 users found this review helpful
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Steakhouse Black Bread

Reviewed: Sep. 20, 2009
This bread was very good. I didn't use a bread machine, just my KA. I made it yesterday afternoon for supper, but it took longer to rise than I expected, so we had a sample after dinner. I thought that the coffee flavor was a bit too pronounced. I made strong coffee (6T for 4 cups) just for this recipe, but perhaps if I had used my regular strength (1T per cup) it would have been better. I just toasted a piece for breakfast and put a little butter on it and it was delish! I'll make it again.
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Absolutely Fabulous Greek/House Dressing

Reviewed: Aug. 7, 2009
We really liked this dressing. I put it on hot potatoes. It made it taste kind of like a hot German potato salad.
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Rhubarb Strawberry Crunch

Reviewed: Jun. 6, 2009
I thought this was really good, but I would cut down on the sugar in with the fruit as it was a little too sweet, maybe to 3/4C. I would also cut down the amount of butter in the crumb topping. I found that it made the topping more like oatmeal cookie dough than crumbs. I even added some more flour and oatmeal to it. I had to break apart the clumps to put it on top of the strawberry/rhubarb mixture in the pan. I have an apple crisp recipe that uses 1 cup each of flour, oatmeal and brown sugar and 1/2 cup of butter. That always works out well for me. It did get nice and crunchy and yummy, though.
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Oma's Rhubarb Cake

Reviewed: May 21, 2009
Delicious! Very moist. This was a big hit at my book group last night. I only did one thing differently. I added the cinnamon to the crumb topping mix instead of sprinkling it on top, about 3/4 teaspoon. I made the crumbs in the food processor.
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Mock Tuna Salad

Reviewed: May 17, 2009
I thought that as a sandwich filling, it was very good. It would get 5 stars for taste if it was called "Yummy Sandwich Spread". As for tasting like tuna, no way. I followed the recipe, cutting it in half as I only had a small can of chick peas. I used an equivalent amount of sweet onion instead of green onion, but that should not have changed the taste of the recipe. I will definitely make this again.
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Displaying results 41-60 (of 82) reviews
 
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