BEARLYBARBIE Recipe Reviews (Pg. 1) - Allrecipes.com (18396587)

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Scalloped Corn

Reviewed: Jul. 1, 2014
Do not drain the corn.
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Southern Cabbage for the Pressure Cooker

Reviewed: Mar. 4, 2013
I love this recipe on the stove so of course I wanted to try in in the pressure cooker. I skipped the bacon because I didn't have any. I usually add garlic, onions and crushed red pepper to mine though. I only used one cup of chicken broth and it came out without excess liquid which was perfect and just like when it's made on the stove. I don't ever add salt when I am cooking, so when it goes to the table everyone can add their own level of saltiness. I'm happy to make it in the pressure cooker and get rid of the oil when it's made on the stove and then add butter when it's on my plate. Now I can just sprinkle with salt.
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5 users found this review helpful

Super-Delicious Zuppa Toscana

Reviewed: Feb. 16, 2013
We made this and threw in some carrots because we like carrots in our soups. We browned the hot sausage and onions in the pressure cooker, added the broth, garlic, spinach, potatoes and carrots and cooked on high pressure for 7 minutes. I forgot about the bacon by accident. When the pressure cooker was done, released the pressure and added the light cream (all we had in the house) to it. Absolutely delicious!
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Crustless Spinach Quiche

Reviewed: Jan. 7, 2013
The spinach amount was perfect. I baked them in a Duncan Hines mini loaf pan/brownie pan (each loaf is about 2.5 x 3.75). I love the pan because it's like a muffin pan but there are 8 mini loaves instead. The mini quiches baked up perfectly, not too much spinach at all and they are a great size for breakfast. I doubled the recipe and made it with eggbeaters and light sharp cheese, it made 10 filled to the rim mini loaves that are about 288 calories each and are perfectly filling with just one.
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1 user found this review helpful

The Best Chicken Salad Ever

Reviewed: Dec. 15, 2012
For those that are skeptical on putting it in the food processor: It doesn't have to look like baby food or pate. You don't have to puree the ingredients, just pulse or put on low until it looks right to you. I have tried this exact recipe with and without the food processor using the exact same ingredients and it does change the taste when you process the ingredients, almost as if it married up all the flavors with bits of crunch. I liked it better that way. I am leaving mine in the fridge overnight to marry up the flavor some more for lunch tomorrow. You gotta try it!
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Creamy Deviled Eggs

Reviewed: Oct. 12, 2012
I guess I'm a die hard fan of classic deviled eggs because I don't think I'd make them again. Thankfully I only made 3 eggs to try them to see if I wanted to make a whole dozen for our thanksgiving dinner this weekend.
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1 user found this review helpful

Jamaican Saltfish Fritters (Stamp and Go)

Reviewed: Aug. 26, 2012
Sorry Monique C. I followed this recipe and I didn't care for these. They seemed to soak up alot of oil, making them pretty greasy. I also thought they were kind of bland so I added some cayenne to kick it up a notch but it still didn't appeal to me.
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4 users found this review helpful

Garlic Croutons

Reviewed: Aug. 24, 2012
I find that the best garlic croutons are made from frozen garlic bread, i prefer the New York brand Texas toast. Then follow this recipe and add between 4 and 8 tablespoons of melted butter along with some garlic powder and grated parmesan cheese to the shaker bag. Bake at 350 until they turn a light golden brown. The BEST ever! I know I won't ever buy croutons again.
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3 users found this review helpful

Rhubarb Jam

Reviewed: Jun. 18, 2012
WOW! I love this! I love that it can be made from start to finish in under an hour. I love the full rhubarb flavor not diluted by the orange that is in it or any other fruit that are in so many recipes. My husband wanted a sweet enough jam for his taste, so since I increased the sugar until he thought it was enough (4 cups...and I know, holy cow!) to suit his taste. I also increased the rhubarb by 1/2 cup. Since one orange did not yield enough zest, instead of cutting up another orange I added a small amount (maybe half a handful) of orange bits of pulp in place of the missing 1 teaspoon of zest only for the added orange taste and the pectin. It worked perfectly. I always cook my jam by doing the cold plate test, because after one minute on the cold plate from the freezer you know that is how thick or thin the finished product will be. This way I always know if I should add more water to thin it or cook it longer to thicken it. Great stuff, will make sure I always have this on hand, might be hard since I know my son will surely steal it all when he comes to visit!
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17 users found this review helpful

Creamy Fruit Mold

Reviewed: Apr. 27, 2012
I thought this was good but my husband who grew up with this stuff didn't think it was quite right. I think the one thing I did wrong was use fruit in light syrup...he's definitely a heavy syrup kind of guy. LOL
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2 users found this review helpful

Sauce Rosee

Reviewed: Apr. 27, 2012
This was quite tasty! I did make a heavy cream substitution because I did not have heavy cream, the only fault I found with doing this is that the butter made the dish greasy. Maybe next time, I'll leave the butter out and just use milk or try it made with buttermilk. I always have dry buttermilk in the fridge and don't ever buy heavy cream. I made this a couple of nights ago and I am wanting to make more. I do think the sauce could have used a small amount of flour to bind everything together a little bit more, but it could be that the butter (grease) was causing it separate. Overall....I really enjoyed it!
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4 users found this review helpful

Sam's Famous Carrot Cake

Reviewed: Apr. 7, 2012
I made the cream cheese frosting II to put on this and halved the recipe as some others have done. I liked that frosting because it had less sugar in it but I did increase the vanilla to 1 1/2 teaspoons to balance out the cream cheese tang. Cutting that recipe in half was just enough for this carrot cake!
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2 users found this review helpful

Fried Cabbage II

Reviewed: Feb. 22, 2012
This is one of my favorite comfort foods. I make mine a little different though. I always add about 3 potatoes, and some crushed red pepper. Sometimes adding either or both ham (instead of bacon) and mushrooms. It makes it more of a complete meal. I never add vinegar or sugar. Pile it all in the pan and add about a cup of water put the cover on and let it simmer down till all the water is gone and the potatoes are done. I like it all mashed up together in my bowl with butter!!!!
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3 users found this review helpful

Chuck's Favorite Mac and Cheese

Reviewed: Feb. 13, 2012
Unless you are a fan of cottage cheese, don't use the cottage cheese. The taste doesn't come right away but more so in the after taste. IF I made it again, I would leave it out completely, use farmers cheese or ricotta cheese (with some butter for added moisture) in it's place or maybe just add an additional package of shredded cheese. I like to use potato chip dips in place of sour cream for added flavor. French onion dip puts a nice subtle onion flavor into this. This is a good recipe in itself but may need alterations due to personal tastes.
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2 users found this review helpful

Peanut Butter and Honey Sandwich

Reviewed: Feb. 5, 2012
If you leave your sandwich open long enough for the honey to soak into the bread, then close it up; it's even better. I've been making these since I was a kid (now in my 40's). Also very good with thinly sliced banana on it.
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3 users found this review helpful

Cabbage Fat-Burning Soup

Reviewed: Jan. 8, 2012
I have made this numerous times, only changing up a few things. I add already seasoned diced tomatoes. Be wary of using dry onion soup mix because it has added salt which is not good, instead substitute 1/4 cup minced onion, 2 tablespoons low sodium dry instant beef broth and 1/2 teaspoon onion powder. To make mine soupy, I add 2 cans of tomato bisque soup to mine, about 5 cups of water. I also add a couple dashes of garlic powder and 1/2 tsp crushed red pepper. Tomatoes are known to help satisfy hunger so you can eat this whenever you feel hungry and it doesn't ruin your diet. I like the added slight "spice" of the red pepper. Cabbage-soup-diet.com will give you the details of the 7 day diet and helpful tips to doing the diet the right way. I am beginning day 3 of the diet and I have lost 5 pounds already. Mind you...It does warrant having access to a bathroom. I sure am missing my coffee (with creamer) though.
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12 users found this review helpful

Baked Corn I

Reviewed: Dec. 19, 2011
I have been making this for family meals for a few years now because it's always requested. I got the recipe from a cookbook and there it calls for additional ingredients (1/2 tsp. paprika and 1/4 tsp. dry mustard). It's always a hit!
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3 users found this review helpful

Turkey Noodle Soup

Reviewed: Dec. 18, 2011
Quite good, I recommend doubling the chicken/turkey broth with dry noodles because they soak up alot of liquid. If I made it again, I'd think about doubling the gravy packets too for the added flavor. I always make meatballs from the leftover turkey and I put them in the freezer for use later. They worked perfectly in this recipe.
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4 users found this review helpful

Ranch Oyster Crackers

Reviewed: Nov. 29, 2011
These are great especially during the holidays for a snack! My advice would be to make your own dry ranch dressing so that you can add just a touch more seasoning if you'd like. I just added my recipe on here for that called Dry Buttermilk Ranch Dressing mix.
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3 users found this review helpful

Yellow Squash Casserole

Reviewed: Nov. 9, 2011
I find that doubling the cheese (to enhance flavor and help absorb moisture) and baking it in a pan large enough to spread it thinly that it combats that mushiness that no one likes and gives it much more crunch.
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3 users found this review helpful

Displaying results 1-20 (of 43) reviews
 
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