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Buttermilk Pancakes II

Reviewed: Oct. 15, 2013
These were delicious. Simple and straightforward. Followed the recipe and they came out perfectly. Light and fluffy. My family gobbled them up!
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1 user found this review helpful

Homemade Taco Seasoning Mix

Reviewed: Jul. 30, 2013
. No need to ever buy pre-made taco seasoning when you can make your own from scratch! This was simple and delicious. I doubled this recipe when I made taco soup. Awesome. Thank you!
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2 users found this review helpful

Hot Fudge Sauce

Reviewed: Jun. 26, 2011
Very simple to make and simply delicious! I subbed a heaping 1/2 cup of bittersweet chocolate chips instead of the semisweet squares, but otherwise followed exactly. We loved it and will not be buying store bought sauce anymore!!! Thanks for an awesome and decadent recipe! So yummy!
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3 users found this review helpful

Oatmeal and Applesauce Pancakes

Reviewed: Aug. 4, 2010
Thank goodness I doubled this recipe because my 4 young sons DEVOURED these! I only made 2 significant changes to this recipe: I added 1 T. ground flaxseed meal and 1/4 cup packed brown sugar (that was for my doubled amount). I also used "Coaches Oats" from Costco since I never buy quick oats. I pulsed them a few times in my processeor to ensure they wouldn't be crunchy, and even with these minor changes they were EXCELLENT. Dense, moist, awesome! We served with maple syrup, but next time I'm gonna make my buttermilk syrup to go with. Either way, you can't go wrong with these! Thanks for sharing!
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3 users found this review helpful

Foolproof Rib Roast

Reviewed: Dec. 25, 2009
UN-BEE-LEE-VUH-BULL!! This was truly the EASIEST and most delicious rib roast I have ever had! I felt confident that there was no need to worry about the unusual cooking time after reading so many successful reviews, so I busted out my E.V.O.O. and my Montreal Steak Seasoning and rubbed them into my roast and did exactly what the recipe said to do - and all I can say is...PERFECTION!! Mine actually came out of the oven registering an internal temp of just over 155 degrees, but I let it rest and when it was time to eat, realized that any less than that would have been too rare for me. Our roast was a perfect medium...and talk about tender and juicy! There were no pan drippings whatsoever, but that's because all the juice stayed in the meat! Served this with creamy horshradish and all the fixin's and it was a perfect Christmas dinner. I will never make rib roast any differently! Thank you for sharing this incredible recipe!!
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2 users found this review helpful

Bacon Wrapped Hamburgers

Reviewed: Nov. 8, 2009
These were something else! And I mean that in a good way! Man -- not for the faint of heart when it comes to eating a fatty meal, but seriously...my family DEVOURED these. I wrapped the bacon all around the patty - not just the edge, but top to bottom. I also cooked these on our big electric skillet so they were basically fried in the bacon! Yum!
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2 users found this review helpful

Bill's Sausage Gravy

Reviewed: Nov. 5, 2009
My family loved this! I used regular sausage instead of the maple flavored, but other than that followed the recipe exactly and it was a big hit! Oh yeah, I used half 1% milk and half canned milk. Didn't make a difference at all in the consistency! In fact, I needed to add a tad more milk just before serving because it really thickened up nicely! Thanks for a real, honest-to-goodness comfort food recipe! We will totally make this again!
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2 users found this review helpful

Buttermilk Syrup

Reviewed: Oct. 30, 2009
I grew up calling this "Caramel Syrup". My mom made it every time we had Danish Aebleskivers, and now I make it all the time for my family. It is our FAVORITE!! We don't just use it for Aebleskivers, we use it on pancakes, waffles, french toast...you name it! It is incredibly sweet but incredibly delicious. It's hard to have store bought syrup when you can make this! If you've never tried this syrup, be prepared for your tastebuds to do a little happy dance! BTW...if you don't have buttermilk on hand, you can make a substitute of "sour milk" by pouring about a tablespoon of vinegar or lemon juice in the bottom of the measuring cup before adding regular milk - let it sit for about 5 minutes, and presto...you will have curdled milk that works just as well as true buttermilk. I rarely buy buttermilk and always use this method. I actually do it using canned milk. Works like a charm! I do this for every recipe that calls for buttermilk and it has yet to fail me.
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24 users found this review helpful

Mexican Rice II

Reviewed: Aug. 15, 2009
If you're looking for a perfect mexican rice recipe, look no farther!! I have been looking for a recipe that would be close to what we get at our favorite mexican restaurant in AZ (Popo's in Glendale) and thought I'd give this a try. I made this last night for my weekly "Fiesta Friday" dinner and it was incredible! Everyone raved about how great it was! I doubled my recipe and added garlic and a little bit more cumin, but one major change I made was to use BEEF BROTH instead of chicken...it was perfect! Oh I also put the onions in with the rice while browning it to make sure they were nice and soft. Make sure you take the time to brown your rice -- it made all the difference!! It was fluffy, flavorful and muy delicioso! With the change to beef broth, this was VERY close to Popo's rice. Thanks to Mommyto2 from this mommyto4!! Absolutely fantastic! This will be a regular dish at our Fiesta Fridays!
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4 users found this review helpful

Baked Potato Soup

Reviewed: Aug. 4, 2009
I have a tradition to make soup every Sunday (we call it "Soupy Sunday) since the entire family loves soup, so needless to say, we've eaten MANY types of soup. That said, I wanted to find a different potato soup recipe to try and came across this one. Lemma tell ya...we LOVED this soup! Did not change any ingredients at all - and it was superb. Thanks for a great recipe!
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3 users found this review helpful

Guacamole

Reviewed: Aug. 4, 2009
I'm a native Arizonan who has eaten her fair share of guacamole, and lemma tell ya...this stuff is fantastic! I put more cayenne and a finely diced jalepeno in mine because we like things hot and spicy around here, but otherwise...didn't change a thing! This stuff didn't have a chance at our "Fiesta Friday" dinner - it was gone fast! Muy delicioso!!
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2 users found this review helpful

Shredded Beef for Tacos

Reviewed: Aug. 4, 2009
We LOVE this recipe! Super easy, super delicious. I also do this exact thing but sub the meat for several boneless, skinless chicken thighs. It's divine! Thanks for a great, *SIMPLE*, recipe. P.S. -- Look for "El Pato" mexican tomato sauce - the small can with the duck on it. It comes in all varieties of heat so you can make it to your liking. It's in the mexican food isle of your supermarket.
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4 users found this review helpful

Southwestern Chicken Salad

Reviewed: Jul. 19, 2009
This was delicious! The only thing I did that varied from the recipe was to make my own ranch dressing - and added 1/2 bbq sauce 1/2 chipotle sauce for a nice kick. I used kidney beans instead of black, but only because my friend doesn't like black beans. I also used the jicama which absolutely MAKES this recipe - oh man it was awesome! I don't think I would ever put water chestnuts because they are more "asian" than "southwestern" and truly, I cannot say enough how the jicama was the perfect "something" in this recipe! We'll be making this A LOT! Thanks for giving us a new regular at my house!
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2 users found this review helpful

Shepherd's Pie VI

Reviewed: Apr. 24, 2009
My family RAVED about this meal. I've made Shepherd's Pie a hundred times, but not quite like this! My husband said he liked that the meat base wasn't as tomato-y as usual -- and I couldn't agree more! It was SOOO good with just a hint of tomato coming from the ketchup. The only thing I did differently with this recipe was add more veggies and some spices. Along with the S & P, I put in some orgegano, garlic and a few red pepper flakes as well as 2 small zucchinis that I grated into the meat mixture while it was simmering. Then, instead of mashing just carrots, I rinsed a bag of frozen mixed veggies that had green beans, carrots, corn and peas and poured that over the meat mixture, and then put the mashed potatoes on top. It was so yumm!! Forget my old recipe, this one is taking over! Thanks Jacquie for a great, family pleasing recipe!! P.S. -- I didn't even move this to a casserole dish -- I made the meat mixture in a deep skillet and just layered everything on top and popped it all in the oven which made clean up a snap! Thanks again!
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3 users found this review helpful

Mexican Style Shredded Pork

Reviewed: Mar. 1, 2009
Every Friday is "Fiesta Friday" at our house. I try and make a new mexican/latin inspired dish every week. I found this recipe and decided to give it a shot...and I'm so glad I did!! This was unbelievably delish! I followed the recipe exactly but I cut the pork into 1/2 to 1 inch pieces and left it that way because my husband doesn't like shredded meat. Also, I was runnging late so I decided to quickly saute the pork before throwing it in the crockpot. It worked out great! It only got to simmer in there for 2 hours, but it was so tender and yummy you would have never known. We served the meat and rice in a burrito "Chipotle" style. Amazing!! We loved it so much we're having a repeat this Friday! We'll be making this a lot! Thanks for a great recipe!!
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Fantastic Black Bean Chili

Reviewed: Oct. 24, 2008
This really is FANTASTIC Black Bean Chili! And it was such a hit with my family!! The only thing I tweaked was I added was about 1 tablespoon of cumin because in my opinion, chili just isn't chili without that smoky, cumin flavor. Oh yeah, I put in about 1 teaspoon red pepper flakes too. Otherwise, followed recipe exactly and it was delish!! Such a nice change from your run of the mill chili with kidney beans. I served this with corn bread, cheese and sour cream. Awesome!! Thanks for a great recipe!
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Cincinnati Chili I

Reviewed: Oct. 15, 2008
This is such a great recipe...very close to what you get in Cincinnati. The only thing I do differently to make it more "authentic" is not add the onions to the sauce while cooking, but put finely chopped raw onions on top when serving. Of course this is optional, but that's how it's done Cinci. We also top with Kidney Beans and cheese. This is really great over french fries too. I'm a southwest girl myself, but after visiting Ohio a few times and eaten this chili, I'm a big fan. My whole family loves this and we make it regularly. A nice change of pace from your run of the mill chili or spaghetti. Thanks for a great recipe.
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5 users found this review helpful

Sweet Corn Bread

Reviewed: Feb. 13, 2008
This is the best corn bread we've ever had! My kids and husband RAVED -- and wanted more! I should have doubled the recipe! Like others suggested, I doubled the amount of sugar to 1/2 cup and it was perfect. Moist, buttery, and delicious corn bread! Thanks for a great recipe!
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25 users found this review helpful

Pot Roast Caribe

Reviewed: Jan. 23, 2008
I had a hankering for good pot roast today, but wanted to do something different from my old stand by recipe with dry onion soup mix. I found this recipe and tried it. It was really good! The roast came out so juicy and tender and my husband and 3 sons all had second servings!! The flavor of the sauce reminds me a lot of Cincinnati Chile, and I loved it. It was a very pleasant change of pace from our regular old pot roast. Thanks for a really good recipe.
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15 users found this review helpful

Cheese Garlic Biscuits II

Reviewed: Jan. 23, 2008
I'm giving these a 3 star because my boys devoured them and wanted more! But since I didn't want them to have a heart attack with dinner, I only let them eat two! If it were up to my husband and I, we would only give these 2 stars. I doubled the recipe and was a little freaked out by the amount of butter these called for! When I took them out of the oven they were literally frying in the butter on the pan. I could not get myself to brush any more butter on top since they were already soaked in it, so I ended up lightly sprinkling some garlic powder on top while they were still really hot. They weren't terrible, I just found these to be a little bit too dense and GREASY...not very light and airy like the "seafood restaurant" biscuits. I did two things to this recipe - I added 2 teaspoons of dry basil which kind of kicked up the flavor a little bit and then when I baked these, I put aluminum foil under the pan. This really prevents any overbrowning on the bottoms a makes a beautiful, even colored biscuit. Works great with cookies too! These were ok but not my favorite. Probably won't make them again -- I'm still freaked about the butter!
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6 users found this review helpful

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