BATTLINGENTROPY Recipe Reviews (Pg. 1) - Allrecipes.com (18365663)

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Chicken Casserole Mississippi

Reviewed: Jul. 4, 2006
Yummy. I used 2 lbs of chicken and 16 oz of noodles to better suit our tastes. I used low sodium soup, low fat sour cream, and reduced fat Ritz. I mixed the sour cream into the body of the casserole instead of into the crumb mixture. For the seasoning, I used some dried herbs, dry mustard, a little curry, and black pepper. Also added sauteed mushrooms and frozen mixed veg. A lot of changes, but that's the way I cook -- look for a basic recipe and improvise. I think this is a very good basic recipe.
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24 users found this review helpful

Homemade Horseradish

Reviewed: Mar. 30, 2006
Simple and great. I had a huge horseradish root, so I quadrupled the recipe, expecting to give most of it away, but we ate it all up in no time.
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5 users found this review helpful

Good Old Fashioned Pancakes

Reviewed: Mar. 19, 2006
Fantastic! Just like mom used to make. I used Arrowhead Mills whole wheat pastry flour. Perfect, light, and fluffy -- not heavy like some whole grain pancakes.
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1 user found this review helpful

Flourless Chocolate Cake I

Reviewed: Mar. 13, 2006
Wow, wow, wow! Incredible, and so easy. I used Lindt 70% chocolate, which made it an expensive cake, but worth every penny. I followed another reviewer's suggesting to line the pan with parchment paper and had no trouble turning it out. I took it to a big potluck event with a whole table full of desserts and it was the first thing to disappear. I cut it into 32 slices and several people told me that they had a slice and didn't need any other dessert.
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7 users found this review helpful

Carrot Cake

Reviewed: Mar. 13, 2006
Wonderful! I used pecans instead of walnuts and cut the sugar to 1 1/2 cups to suit my taste. I adjusted the frosting by using 6 oz of cream cheese and only 1 1/2 cups of sugar. The frosting was very easy to spread on the bundt cake but it set up well. The cake was really delightful. I took it to a potluck with a whole table full of desserts and it was snapped up immediately. Everybody was telling people "You have to get a slice of that carrot cake."
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1 user found this review helpful

Marinated Tuna Steak

Reviewed: Feb. 24, 2006
I marinated this overnight as some other reviewers suggested and even though I used low sodium soy sauce, it was so salty as to be practically inedible. I give it four stars because the flavor of the marinade was nice and maybe it would be OK if marinated for a shorter time as the recipe indicates.
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4 users found this review helpful

Three Berry Pie

Reviewed: Jan. 23, 2006
I used 4 1/2 cups of frozen mixed berries. I made a graham cracker crust because this was a joint project with my toddler. Instead of the top crust, I topped it with the custard recipe from Berry Custard Pie, also on AllRecipes. I halved the sugar because I like a tart berry pie. The fruit set up beautifully.
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1 user found this review helpful

Berry Custard Pie

Reviewed: Jan. 23, 2006
This was really lovely. I used a graham cracker crust because it was easier for my toddler to help make. I also used frozen berries. The custard browned beautifully. I did add some corn starch to the berries and they set up perfectly. A few berries bubbled through to the top of the custard, giving it a lovely colorful top.
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6 users found this review helpful

Reveillon Tourtiere

Reviewed: Jan. 13, 2006
This was really fantastic, and exactly like I remembered tourtiere from when I had it before. I made a few substitutions based on what I had on hand: Thyme for savory, leek and peeled diced apple for the mushroom, and chicken stock for beef stock. I don't care for parley so I left it out. The previous time I had tortiere, my only complaint about it was that it seemed heavy on the cinnamon, so I followed another reviewer's advice and halved it. It seemed just right to me. It was moist, flavorful. NOt a diet special, but true comfort food.
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8 users found this review helpful

Irish Lamb Stew

Reviewed: Dec. 27, 2005
Fantastic! I made this recipe with leftover roast leg of lamb. I had about 2 1/2 pounds of meat, so I only used 1/2 pound of bacon. After cooking the onion and garlic in the bacon fat (with some celery) I added the vegetables, wine, and stock and simmered until they were soft. Then I added the leftover lamb and all the pan gravy I had made to go with it, along with the crumbled bacon. A wonderful, thick, flavorful stew.
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6 users found this review helpful

Cake Mixes from Scratch and Variations

Reviewed: Oct. 20, 2005
I used this recipe to make pineapple upside down cake. I used all butter for the shortning and added the reserved juice from the crushed pineapple to the mix. It made a lovely dense cake with a fine grain.
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2 users found this review helpful

Millie Pasquinelli's Fried Chicken

Reviewed: Jul. 8, 2005
This is a wonderful recipe. I am not very experienced with fried foods and it turned out perfect. Crispy, tasty coating and moist perfectly cooked meat. I didn't have seasoned salt so I used about 3 Tbs instant chicken bouillon and seasoning. With the fat at 335-350 degrees it only took 20-25 minutes to cook.
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14 users found this review helpful

Sausage Gravy I

Reviewed: Jul. 8, 2005
This seemed just like sausage gravy I've had in southern homes. I followed the recipe exactly and it was wonderful. My husband thought there was too much sausage. Will probably reduce by about a quarter if I make it again.
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1 user found this review helpful

Awesome Broccoli Casserole

Reviewed: Mar. 9, 2005
This is a great recipe if you follow the other reviewer's advice: halve the onion and sour cream, put all the cheese into the broccoli mixture, make sure the broccoli is fully defrosted, and bake covered for at least one hour until the whole casserole is bubbly, removing cover for last ten minutes. Depending on what I have in my pantry, I improvise the topping. I like half Ritz crackers and half bread crumbs. I also agree with other reviewer's recommendation to bake this a day ahead. I give it four stars because of the tweaking required.
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25 users found this review helpful

Hearty Vegetable Lasagna

Reviewed: Mar. 2, 2005
This is a great general guide for veggie lasagna. I agree with previous reviewers that it's better to make your own sauce. I just add crushed tomatoes with basil and a few spices. I use uncooked whole wheat lasagna and add some extra sauce so that it doesn't turn out too dry. Pretty much any combination of veggies works.
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1 user found this review helpful

 
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