BLAACKBIRD Recipe Reviews (Pg. 1) - (1843260)

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Hoppin' John With Greens - Slow Cooker Recipe

Reviewed: Jan. 1, 2013
This is pretty tasty stuff, but I admit, I had to change it. I don't like to review when I make a change, but this one's special... Tanya, please, if you get the chance, include the crock pot volume in the recipe. I am an amateur at slow-cookers, but I do have one... I think it holds maybe 3-4 quarts. Weeell that was NOT big enough, so the change I made was obvious: I had to dump it all into a big pot and cook it on the stove. I did the usual, bring it to a boil, put on a lid and turn down the heat to low. It took about 2-3 hours roughly because I wasn't in any hurry and I wanted the flavors to blend well. I still just used one ham hock though I added 2 teaspoons of bouillon. Oh, and I used one bag of fresh cut collards to save effort. Nothing real drastic... except that I used brown rice. Since I was taking my time cooking it, the extra cook time for brown was insignificant and might help with that mushy rice problem (seriously? She threw away the whole thing because of the mushy rice?). But it's essentially the same dish, cooked on the stove because I am bad at volume. It beats a review by some culinary troll who never made a recipe but slaps 3 stars on it to tell the internet (at the expense of others) the shocking revelation that it's faster to open cans. Why were you even looking at slow cooker recipes? Next time, put your own recipe up legit and quit being a parasite.
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14 users found this review helpful

Poppy Seed Poultry Casserole

Reviewed: May 12, 2011
This recipe was not to my liking.
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0 users found this review helpful

Cinnamon Crackle Cookies

Reviewed: May 23, 2008
Just what you would expect from the compilation of years of baking. What looks like a boring cookie, especially to those who, like my family, think "cookie" means "chocolate chip cookie," is in fact one of the best cookies we've ever had. Not just if you like "that sort of thing" which is the only reason I can think of for some popular cookie recipes (snickerdoodles) but a just plain perfect, crispy outside and soft and chewy inside flavorful, simple cookie. I will even go so far as to call it the perfect cookie. A little dramatic, but that just how surprised we all were, and how pleased, parents, kids, and baby.
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21 users found this review helpful

Crunchy Chip Cookies

Reviewed: Apr. 17, 2008
I made this recipe out of curiosity and because I actually had all this stuff on hand. At first it seemed like an ordinary cookie recipe. By the time I had added most of the "stir-ins" at the end, I began to speculate about the possibility of its being a practical joke in recipe form. It's very hard to stir it all in. But I wasn't quitting so close to baking, and sure enough, they actually work! And they're good. I may mash up the noodles next time for ease in spooning out the dough, and as one of my kids told me, the 1/2 cup of pecans is really unnecessary unless you love them that much. Walnut might match the taste better, I dunno. I did make one change I always make to chip cookies... I used a mixture of different chips, caramel, butterscotch, striped and semi-sweet. I don't necessarily recommend that, depends on the tastes of the eaters.
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2 users found this review helpful

Rich and Simple French Onion Soup

Reviewed: Mar. 11, 2008
This was very good soup, bearing in mind that I made some changes as many do here. I cooked the onions for as long as I had patience to do so... having never caramelized onions before I didn't know if I was doing it right or starting to burn them. They smelled like onion soup, so I added the broth. I added no salt or pepper since I hadn't sampled the finished soup before... as it happened, it didn't need them. I keep no alcohol in my home so I had to find a substitution. Online cooking sites said orange or pineapple juice made good subtitutes for sherry. I was skeptical but put in what I had... a kids' citrus beverage I won't name just in case. I guess it was fine, because it certainly doesn't taste bad. It tastes like onion soup, huzzah! The only complaint I would make against the actual recipe, outside of the onions not being caramelized in it, is the thyme. There's so much that you could call it Thyme Soup convincingly. I will probably leave it out completely next time since I don't much fancy the spice. Unless you love thyme, it should at least be reduced.
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Kickin' Collard Greens

Reviewed: Nov. 30, 2005
These were tasty, but like so many other recipes for collards, too salty. I'd suggest trying it with water instead of broth, because you just can't leave out the bacon.
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3 users found this review helpful

Southern as You Can Get Collard Greens

Reviewed: Nov. 30, 2005
Too salty. The flavor is good, but I could only eat a few bites before starting to get that drinking-seawater feeling I usually only experience when I've been nibbling green olives. Water didn't help, even. I'm going to try it with water instead of broth, and only one ham hock. Collard greens are naturally good, to me at least, and only need a little flavor, not a lot of salt.
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2 users found this review helpful

Strawberry Fudge

Reviewed: May 3, 2004
The name strawberry fudge is inaccurate. It had the texture of caramel and the flavor of raisins (which I loathe). Strawberries don't boil well, I guess. And just because something is cooked to soft ball stage, put it in a pan to cool, and cut it into squares, doesn't make it fudge. Obviously we didn't like it.
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10 users found this review helpful

Soft Ginger Cut-Outs

Reviewed: Oct. 27, 2000
I was most impressed with the results of the recipe. It does take a lot of work, but so do all cut-out cookies. The texture of the cookie was like that of regular gingerbread cookies; firm but not tough. The frosting recipe that came with it is perfect. It's sweet and sticky enough at first to hold sprinkles well, dries enough to make the cookies easy to store, but doesn't become too hard. The problems I did have with the recipe was that I had to use twice as much liquid to get the dough to hold together, and even had to spray it with water later, then re-flour to roll it. If this affected the final product, it didn't spoil it. I also used Post-um instead of coffee and found it was still good, though next time I will add more ginger to compensate for loss of flavor. This may seem like a lot of work and tinkering with the recipe, but it's well worth it to have a good, fat-free gingerbread cookie.
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11 users found this review helpful

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