Judy Cowan Recipe Reviews (Pg. 5) - Allrecipes.com (18419712)

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Judy Cowan

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Cheesy Artichoke Squares

Reviewed: Nov. 12, 2008
I was nervous about the crescent part getting soggy because artichokes tend to water when they cook, so here's what I did. I used marinated artichoke quarters, drained them, layed them out on paper towels for more draining. Then I chopped them up into 1" pcs. Instead of laying them out like bars, I made squares out of the crescents and bundled the mixture inside. I did this by pinching two triangles together to seal, then cut them in half and pressed them out a little more. I brushed the little bundles with beaten egg and they came out a litle crispy and shiny. I ended up cooking mine on parchment paper and they seemed like they weren't browning enuf so i ended up cooking them longer (18-20 min's versus 12 min's). Not sure if it's because of the paper or not. ANYWAY, people loved them!! My sister took home the few that were left. I wouldn't do this for a big dinner party or get together as it only makes 8 per crescent roll pkg. Thanks for the recipe, :).
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9 users found this review helpful

Nikki's Steak Saltimbocca

Reviewed: Nov. 5, 2008
These were alright. I used some thin top round steaks that were probably 1/4" thick. They were about 12" by 5" and I cut them in half to make 6" steaks (not sure what a 4oz. piece of meat looks like). I marinated them in a london broil marinade that I got off this site. This made them very flavorful. I used canadian bacon instead of proscuitto (sp?), and ground sage instead of fresh. I only had enuf Provolone for half, so used mozzerella for the other half. My only gripe is that the cheese melted out of them, but that was probably my fault cuz I cooked them 17 min's in the oven after browning them. They shrunk a LOT too. I would recommend only cooking 10 or 12 min's. They'll probably be a little pink, but mine were too done. If you don't like rare to pink meat, I wouldn't make this. All in all, it was just ok, too much work. Don't think i'll be making them again.
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2 users found this review helpful

Bread Pudding II

Reviewed: Jul. 9, 2008
For 13x9 pan, I used double the bread (day old monkey bread from the bakery), 5 eggs, 3 cups milk, 1/2 c br. sugar, 1/2c white sugar, tsp or so cinnamon, dash of allspice, tsp vanilla, & some raisins. Melted double the butter poured over bread in greased pan. Mixed milk mixture good and poured over all and really pressed the bread in good, so all was moist. Baked at 350 for 1 hour. Made a glaze out of powdered sugar, margarine, milk & vanilla. Poured over while the pudding was hot. Oh man....AWESOME! Hubby went NUTS for this!
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Butter Beef

Reviewed: Jul. 9, 2008
I browned the beef just a bit (chopped some boneless chuck ribs), added marinated whole mushrooms, some garlic and a little wine. Served over linguine. I'm gonna try again and add sliced sweet onion, marinated mushrooms again, and try serving over mashed potatoes. Thanks for the recipe!
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0 users found this review helpful

Corn Potato Pancakes

Reviewed: Jul. 1, 2008
These were ok, I used regular corn but added some sour cream (bout 1/2 c). I ended up adding extra flour, cause the "batter" didn't seem thick enough. The taste was good, but this was my first attempt at potato pancakes and I couldn't quite figure out the right temp to fry them, played with the amount of oil etc. I may try again.
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6 users found this review helpful

Crispy Coconut Chicken Fingers

Reviewed: Jun. 11, 2008
Ok, these turned out pretty good. I added curry (bout 1/2 tsp) and doubled all other ingredients. I used panko bread crumbs and just a handful of flour. Marinated the breasts for a couple of hours in Pina colada drink mix. Melted butter in the sheet pan, and sprayed the tops with spray butter. Of course they didn't crisp up like I wanted, but the taste was really good. I made the pina colada dipping sauce (1/2c pina colada mix, 1/2c sour cream, and 1/2c crushed pineapple), THIS was the best part!!! Kids both ate it (2 picky boys) and hubby LOVED it! Thanks!!
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Raspberry Oatmeal Bars

Reviewed: Jun. 11, 2008
I used lemon cake mix and lemon juice, few splashes of milk and they held together nicely. The key is to let them cool. I didn't really care for them past the first one, too MANY flavors going on. I think with the regular cake mix it would've been SWEET, but not overpowering. This would probably be awesome with a chocolate cake mix and raspberry jam..hmmm, i'll have to try that! :)
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1 user found this review helpful

It's Chili by George!!

Reviewed: May 21, 2008
I didn't care for this although my husband (who isn't picky AT ALL) did. To me it tasted too "tomato juice-y". Wasn't as thick as I would've liked either. I'll keep looking, thanks anyway!
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1 user found this review helpful
Photo by Judy Cowan

Chicken Puffs

Reviewed: May 21, 2008
I've made these for a long time! I use 3 good size bone in breasts, boil them for about 15 to 20 min's, then shredd when cooled. I chop an onion into small pcs (not minced), saute them in butter and add salt and pepper. Add to chicken in a bowl with 1 large crm cheese and mix together, then bundle them in the crescents. Brushing them with egg white gives them a nice shine. The onions make ALL the difference!!!!
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278 users found this review helpful

Bacon Wrapped Pork Chops

Reviewed: May 19, 2008
I REEEEALLY wanted to give this recipe 5 stars because of the taste. BUT, They came out EXTREMEMLY overcooked. I had 1/2" to 3/4" boneless chops and baked them for 50 min.(took them out 10 min's early). The cheese (used vermont cheddar and provolone) got REALLY cooked. I don't understand how everyone else's came out tender after an HOUR even if they had 1" or better chops! I do plan on making this again, but I will only bake 35 min's. and I will add the second cheese 10 min's before it's done. I crumbled the cooked bacon on top, then vermont cheddar, then provolone. My kids really liked the taste and they don't like pork chops normally. I'm sure with the shorter bake time they will be FABULOUS!**UPDATE** I tried this again with the same cheezes, but cooked 25 min's, added the mozz/prov cheese and cooked for 10 more min's. Came out FANTASTIC. I used bone in center cut chops this time too.
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122 users found this review helpful

Wisconsin Slow Cooker Brats

Reviewed: Apr. 23, 2008
I'm sorry, but I just didn't like the taste OR the texture of these! They had a very heavy beer taste and were tender. Guess I'm just used to my brats being grilled all the way. My husband even said too much beer taste. I used Icehouse beer, don't know if that was why. My suggestion would be to maybe only use 1 beer and some chicken broth?? Thanks anyway!!
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10 users found this review helpful

Dirt Cake II

Reviewed: Apr. 1, 2008
I have a step son who doesn't care for regular cake. I made this for him for his birthday and ALL of the kids went NUTS over it! The cream cheese gives it that decadent taste...yummy!! I did crush the cookies in a big ziploc bag first, then food processor. Made them nice and fine. Some kids really thought it was dirt on top! The only thing I may do different is to put the gummy worms on just before serving. They got a little hard from being refridgerated. Thanks for the GREAT recipe!
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1 user found this review helpful

Chicken Lasagna IV

Reviewed: Mar. 20, 2008
This tasted really good. The only problem I had was that the bottom layer of noodles got hard. I don't know if maybe this shouldn't cook so long or what. An hour for ingredients that just need to be heated through is a long time. The chicken on top and the cheese got kinda hard too. Next time I plan on cooking for only 35 to 40 minutes. Just to heat thru. I also sauteed the onions in margarine before I added them. I think with a shorter cook time, this will be PERFECT!
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1 user found this review helpful

Slow Cooked Corned Beef for Sandwiches

Reviewed: Mar. 17, 2008
I have really been lucking out lately! This is yet another keeper!!! I made this today for dinner. I cooked this in a crockpot for 10 hours on low. It came out extremely tender. I only had a 16 oz beer so I mixed some beef boullion with a cup of warm water and added that. I only used 1/8 c of pepper corns. And I used about 2 tsp of already minced garlic. The taste was UNbelievable. Next time I won't use the beef boullion because it was just a tad too salty, but still GOOD! I added some of the "au jus" (strained) with the cabbage in a pot and boiled it, this gave the cabbage TONS of flavor! Served with new potatoes. I will definitely be making this again!
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Oven Fried Party Drummettes

Reviewed: Mar. 14, 2008
These were good tasting, but then again...I like ANY kind of wings!! They didn't come out as evenly brown as the picture shows. Next time I may let them go even longer because I liked the ones that got done the most the best! I followed the recipe exactly (except used margarine instead of butter). The dip was good, but the ranch was a little STRONG tasting for me. I ended up adding a little more sour cream and that helped. I will probably make these again, but not with the dip...too much fat for both the wings and the dip!
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16 users found this review helpful

Chocolate Eclair Dessert

Reviewed: Mar. 13, 2008
Holy cow this was sooooo easy and sooooo good!! I let my 11 yr old do most of it. I told him this will be his special dessert for family get togethers from now on! ****NOTE**** This is best made the day before! As it sits, the graham crackers get soft (cake like) and it's SO much better this way!! I also heated up the frosting in the microwave (40 seconds on 60% power) then poured on top and smoothed out. The "creamy" filling is the BEST part of this dish. I ended up using the whole box of graham crackers..not sure why, my pan was just a regular 13X9. I used sugar free vanilla pudding and 1% milk and it was great! I like it better than REAL eclairs!! So light and fluffy...yuuuum!
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2 users found this review helpful

Daria's Slow Cooker Beef Stroganoff

Reviewed: Mar. 6, 2008
YAAAY! Another keeper!!! I trimmed and sliced up a rump roast that I had (bout 3 lbs) so I doubled the ingredients. I sauteed the onions and garlic a bit before adding. But because I precooked them, the onions almost disappeared into the gravy. The next time I will add the onions half way thru cooking time if I can (or just not precook). I omitted the chives and parsley (didn't have) and I also omitted the water (per other reviews). Next time I will add extra flour (2 tbsp per 1/4 c) to the wine because it could have been a tad bit thicker. I made egg noodles and mashed potatoes (one son doesn't like pasta). I tried it both ways...my fave was the potatoes! The meat was VERY tender, and the gravy was FANTASTIC. I am planning on using the left over gravy and meat over biscuits..YUMMY! Thanks so much Daria!!! **UPDATE** I made this again but I tried using healthy request soups and reduced fat sour cream. It still came out good, but not AS sumptuous. Next time I will still use the healthy request soups, but use regular sour cream.
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Allie's Delicious Macaroni and Cheese

Reviewed: Mar. 4, 2008
I'm on the fence with this one. Half the family liked it and half didn't. The consistency was great, but the taste was kind of bland (ended up putting on grated parmesan before eating it). I added ground mustard (1TSP) and a little more cheese (I used all shredded). I didn't add the ham. I made a topping out of shredded cheddar and panko bread crumbs and that was the best part! I will make this again, but I think it needs 2 stronger cheeses instead of 2 mild ones. I think maybe I'll try gorgonzola or Vermont Cheddar or even Velveeta in place of the Monterey Jack or Mozzerella.
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London Broil II

Reviewed: Feb. 21, 2008
I had 2 london broils, so I quadrupled some of the ingredients, EXCEPT the soy (used only 1/4 c), the salt (used 2 tsp), and only 1 tsp pepper. I added 3 tbsp of lemon juice to tenderize. I also poked them all over with a fork. I marinated for about 8 hours, and flipped the meat 1/2 way through. Grilled on a lower heat for about 8 min's on each side (they were pretty rare this way but that's how we like it!). They came out FABULOUS! My kids said it beat out my sis-in-law's famous london broil which is WAY more complicated! THANKS for our new favorite marinade!
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Egg Casserole

Reviewed: Dec. 27, 2007
This recipe was easy. I like the bread better than the ones with potatoes. It did take longer to bake. When I first sliced it, it was still (icky) gooey in the middle. I used 13 eggs (all I had) but probably would've used more if i'd had them.
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1 user found this review helpful

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