EMCCREA Recipe Reviews (Pg. 1) - Allrecipes.com (18385616)

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My Amish Friend's Caramel Corn

Reviewed: Mar. 27, 2010
I love this recipe. The only thing I change is to use butter instead of margarine. Other than that, it's perfect. I always buy one of the large disposable aluminum pans which makes clean up a breeze. Another thing I do to minimize the number of unpopped kernels in the final product is to pour out my popped popcorn onto a wire cooling rack. The unpopped kernels fall through and the popped popcorn stays on top. Thanks for a great recipe!
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10 users found this review helpful

Exquisite Pizza Sauce

Reviewed: Sep. 18, 2009
I love this pizza sauce. The only change I make is to leave out the honey. It made the sauce a little too sweet for my family's liking.
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1 user found this review helpful

Pork Chops Stuffed with Smoked Gouda and Bacon

Reviewed: Dec. 5, 2008
I can't remember ever making stuffed pork chops before. I sometimes buy pork chops in bulk from Costco and they're cut really thick so I decided to give this recipe a try. I'm so glad I did! It was amazing! I only changed a couple of things. First of all, I sauteed some chopped onion and mushrooms in a little of the bacon grease and added those to the cheese, parsley and bacon mixture. I also broiled them because my grill was acting funny. They were perfectly done with 8 minutes on each side. My pork chops were boneless, but they had a nice line of fat on one side so it was easy to cut the pocket without cutting all the way through the chop. I used Everglades Seasoning instead of salt and pepper on the outside of the chops. They turned out excellent! My husband and children all loved them. This recipe is definitely a keeper.
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2 users found this review helpful

Kentucky Butter Cake

Reviewed: Apr. 28, 2008
I made this a couple of days ago and got rave reviews. I followed the recipe exactly. I softened the butter just a little bit. The cake may look plain, but with the butter glaze, it's anything but.
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0 users found this review helpful

World's Best Lasagna

Reviewed: Apr. 22, 2008
I actually made this recipe twice yesterday, one for a friend and one for my family. Everyone LOVED it! I used a full pound of ground beef, as suggested by another reviewer and I thought the sauce was perfect. I also used the fresh basil as opposed to dried. My trick for cooking the lasagna noodles is one I learned from Southern Living. Put the noodles in a 9X13 pan, pour boiling water over them to cover, add 1 tablespoon of oil and leave for 15 minutes. I always cook my lasagna noodles this way now, and so far it has always turned out great. Thanks for a great recipe!
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5 users found this review helpful

Clark's Quiche

Reviewed: Apr. 9, 2008
I've reviewed this recipe before, but I don't remember how long ago it was. I was reading some of the recent reviews and noticed quite a few people having issues with too much filling. It all depends on the crust and pie plate you use. I've made this recipe numerous times and have never had a problem with spillage. I use the Pillsbury Refrigerated Pie Crusts that you just unroll and put in your pie plate. I also use the Emily Henry deep dish pie plates. It's been a perfect combination for me so far. I also use frozen broccoli instead of the spinach.
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2 users found this review helpful

Three Cheese Garlic Scalloped Potatoes

Reviewed: Mar. 21, 2008
I've been searching for a good scalloped potato recipe that my family would enjoy, and this is it! Next time I'll slice my potatoes a little thinner, as they were very slightly undercooked, but the flavor of the cheeses and garlic made up for that. I also took the advice of another reviewer and pressed my garlic cloves and whisked them into the cream before pouring over the potatoes. The cream is quite rich, so the only thing I might do different next time would be to cut down on the cream (and butter) a little and maybe use some half and half instead. But all in all, a wonderful recipe. Thanks for sharing!
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3 users found this review helpful

White Sauce

Reviewed: Oct. 29, 2007
Just what I was looking for to make a cheese sauce for broccoli. Adding 1 cup of mild cheddar cheese and a dash of granulated garlic was perfect.
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3 users found this review helpful

Caramel Corn IV

Reviewed: Sep. 2, 2007
I love this recipe, and so does my family. It reminds me of what my mom used to make when I was a kid. I did do a couple of things differently, per other reviews. I used the 1 cup of popcorn kernels called for, but doubled the caramel part. I also baked at 250 for 1 hour, stirring every 15 minutes. After the caramel corn cooled a bit, I broke it into bite-size chunks. One other thing that was helpful was using a disposable roasting pan (25-lb). There was plenty of room for all the popcorn and caramel sauce and it didn't spill all over the place when I had to stir it.
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2 users found this review helpful

Baked Ziti IV

Reviewed: Mar. 20, 2007
I made this last night for dinner and it was wonderful. I modified a couple of things. I cooked 12oz. of sliced mushrooms with the onions (I can't do an Italian dish like this without mushrooms!). I also used ricotta in place of cottage cheese. I didn't have any sausage, but it was excellent with just ground sirloin. I mixed the mozzarella, ricotta and sour cream together in a bowl, added a little Italian seasoning and tossed it all with the baked pasta. I layered the pasta mixture, 6 slices of Provolone, meat: repeat. Topped with the grated Parm. My kids loved it too.
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1 user found this review helpful

Greek Penne and Chicken

Reviewed: Mar. 13, 2007
I made this for my sister-in-law's birthday dinner and everyone raved about it. I did add some extra tomato sauce per another review. I also used marinated artichoke hearts. I will definitely be making this again!
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1 user found this review helpful

Chicken Cordon Bleu II

Reviewed: Mar. 13, 2007
I made this for dinner tonight and my husband and I both enjoyed it very much. I didn't make any changes to the recipe, although I only cooked 3 chicken breasts. The sauce really made the meal. It wasn't too heavy or too light, just perfect.
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1 user found this review helpful

Fabulous Fudge Chocolate Cake

Reviewed: Feb. 24, 2007
I made this last night for a baby shower. The caramel frosting was a huge hit. Like some other reviewers, I used more than 3 oz. of chocolate. I had 2 oz. of a Nestle Dark Chocolatier bar and added 4 oz. of unsweetened chocolate to it. It was amazing! I'll definitely be making this cake again.
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2 users found this review helpful

White Chocolate Chip Oatmeal Cookies

Reviewed: Sep. 16, 2006
These cookies are awesome! I left out the pecans bc I didn't have any, and they were still terrific. I'll definitely make them again, and add the pecans next time.
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0 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Sep. 16, 2006
I made this for dinner last night and it was awesome! I only had a 2.56 lb. roast, so I only used 1 can of the mushroom soup. I did use the whole packet of onion soup mix, along with a can of double-strength beef broth. I browned the roast on all sides before putting in the slow cooker. Also, I cooked it on low for about 5 hours, added some potatoes and onions, and cooked on high for about another 2 hours. My husband absolutely loved it, as did our guest, who is a picky eater!
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2 users found this review helpful

Sue's Hot Fudge Sauce

Reviewed: Jun. 28, 2006
This hot fudge is awesome! I will definitely keep the recipe around and make again. So easy and so very good. No caramel taste and not grainy at all. I also sift the cocoa before adding it.
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3 users found this review helpful

Chicken Cordon Bleu I

Reviewed: Apr. 28, 2006
I made this last night and my husband absolutely loved it. I even forgot to put the extra cheese on top of the chicken and it was still awesome. Will definitely be making this one again. It was also very quick and easy to prepare.
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Amusement Park Cornbread

Reviewed: Aug. 1, 2005
I absolutely love this recipe! I made it for a church lunch and there were barely any crumbs left over. I only have a 12-inch skillet so I have to scale the recipe up, but it turns out great every time!
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Honey Curried Roasted Chicken and Vegetables

Reviewed: Jan. 11, 2005
This recipe is absolutely wonderful. My family loved it. The only thing I can say is that a 3lb. chicken is not big enough. I also doubled the amount of mushrooms, and there was still plenty of sauce to cover it all.
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Bev's Chocolate Pie

Reviewed: Jan. 11, 2005
I have made this pie several times and it has turned out great every single time. The one thing I do different is I leave out the meringue topping. It's easy to make and has always been a big hit.
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