ADLEVINE Recipe Reviews (Pg. 1) - (184508)

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Refrigerator Pickles

Reviewed: Feb. 23, 2010
These pickles are wonderful. I used the engllish cucumbers, long and narrow, wrapped in plastic. They worked beautifully, I did not peel. I just sliced them in the food processor, it took about 15 seconds. I also did the red onion this way. I used multi color peppers. The cucumbers cost $3.00 for the 3 of them, and made a large amount of pickles. I got them at Aldi's. Thanks for a great recipe. I love this site.
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3 users found this review helpful

Big Guy Strawberry Pie

Reviewed: Mar. 10, 2007
This is a wonderful strawberry pie. I did make a couple of changes though. After baking the pie crust and cooling it I take 1/2 of an 8oz pkg. of cream cheese mixed with a tablespoon of powdered sugar and put that on the bottom of the crust before adding the strawberries. Also, when making the "sweet syrup" I add about 2 or 3 tablespoons of lemon or lime juice (just enough to give it a little tart taste) and a 1/2 pkg. strawberry jello. Very, very good. thank you Pat for a wonderful recipe.
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47 users found this review helpful

Cindi's Egg Rolls

Reviewed: Nov. 29, 2006
I never made egg rolls before, so I expected some problems. The only problem I had was that the first batch unrolled when I put them in the hot oil. I found that when I put some water on the wrapper near the end of the roll, they stayed together beautifully. My husband raved over these. I used salad shrimp that I chopped in the food chopper. I also used bag cole slaw mix and added some onion and garlic. Really a great recipe. Thank you Cindi.
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68 users found this review helpful

Jam Filled Butter Cookies

Reviewed: Oct. 19, 2004
These cookies are wonderful. I refrigerated the dough for about an hour and it was easy to work with. I also found that if I dipped my finger in a little flour when making the well in the cookie, my finger didn't stick to the dough. My husband just loves this recipe. Thanks Missi.
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8 users found this review helpful

Cobb Salad

Reviewed: May 28, 2003
This is a favorite recipe. Try browning the chicken, I use boned breast meat, in the drippings from the bacon (delish). My favorite dressing is a restaurant French Blue. So, since the blue cheese is already in the recipe, I just add the French dressing. Thanks Bill for a great recipe.
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8 users found this review helpful

Orange Cake

Reviewed: Feb. 14, 2003
Wonderful cake Angie, Thank You. I added grated orange rind to the batter and used an Orange cake mix and vanilla pudding. I also added orange extract. I painted the glaze on with a pastry brush, which worked great. Gave it a beautiful glaze. Then I sprinkled the top with more grated orange rind. Rave reviews. Thanks again.
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12 users found this review helpful

Val's Hungarian Jewish Chopped Liver

Reviewed: Feb. 14, 2003
Val, how do I thank you. My Jewish husband asked me to make chopped liver when we were planning to entertain some of our Jewish friends. I had never made any kind of liver, so I didn't even know where to begin. I found your recipe and followed it to the letter, even down to the Hungarian Paprika (which was wonderful). Everyone raved about the chopped liver, and there was not a drop left. I was worried when I saw the first person reach for the liver, but when she commented that it was wonderful, everyone stood at the dish, eating until it was gone. Thank You Val, for a wonderful recipe.
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49 users found this review helpful

Best Ever Jalapeno Poppers

Reviewed: Jan. 7, 2003
Wonderful recipe Heather. Thank You. I blanched my peppers in almost boiling water for 2 minutes. Then cooled them before filling. The peppers were just right, not too crunchy, not too soft. I did cook my bacon before adding it to the cheese mixture. Next time I will add more bacon. Also, after seeding the peppers they are not very spicy, so I think I will use Jalapeno cheese with the cream cheese for a little kick. I also sprinkled them with salt after they were fried. My husband wanted to eat the whole batch right then. I hope they freeze well, I want to use them when we go to an RV rally. Thanks a bunch for a great recipe.
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901 users found this review helpful

North Carolina-Style Pulled Pork

Reviewed: Jan. 5, 2003
We love North Carolina barbeque and have been looking for a recipe for a long time. This is a good one. I did make some changes though, as I was cooking it in the oven. Before I used the rub I stabbed the pork to make some slits in the meat. Then I put a tablespoon of liquid smoke on top and bottom of the meat. Then I used the rub. I wrapped the pork in heavy foil and put it in the refrig all day. Before I went to bed I preheated the oven to 350 degrees. Then I put the foil-wrapped pork in a pan in the oven overnight. By seven the next morning it was smelling wonderful and the meat was falling off the bone. I let it sit for about an hour and then shredded the meat. The fat just fell away leaving all that wonderful pork. As for the sauce, I thought it had a very strong vinegar flavor, so I added more brown sugar (a 1/4 cup at a time) until it tasted as I thought it should. Totally, I put in 1-1/4 cups of brown sugar. I also heated the sauce on the stove top until the sugar disolved. I also added 2 tablespoons of liquid smoke to the sauce. Then I mixed the pork into the sauce and let the whole thing simmer for about a half hour. Wonderful flavor. Tasted just like what we remembered from Lexington.
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181 users found this review helpful

Ricotta Cookies I

Reviewed: Dec. 28, 2002
This is a great recipe. I had leftover ricotta cheese from the Christmas holiday and was looking for a recipe to use up the cheese. WOW. What a good cookie. Don't forget to add the baking soda --- this is left out of the directions. Thank you Carmen
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11 users found this review helpful


Reviewed: Dec. 20, 2002
These are the best dumplings I've had. I added fresh parsley and they were great. Thank you Carol.
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4 users found this review helpful

Cheddar Cheese Straws

Reviewed: Dec. 19, 2002
Try putting the dough through a cookie press to make the straws. Use a disc with a small opening like the star.
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90 users found this review helpful

Mahogany Chicken Wings

Reviewed: Dec. 14, 2002
This is a great recipe for people who don't like HOT wings. I didn't change the recipe at all, but I did change the cooking method. I marinated the chicken wings in the sauce for three hours. Then I lined a cookie sheet (with sides) with the new non-stick foil. I put the marinated wings on the cookie sheet and baked them for approximately 50 minutes. They do brown very nicely. I did not baste them. When the wings were almost done I brought the marinade to a boil in a large pot. I boiled it for about two minutes. I mixed 3 tbs. corn starch in a jar with some ice water, about 1/2 cup. Slowly mix the corn starch mixture into the boiling marinade until it is the thickness you desire. Adding the cold cornstarch mixture to the hot marinade keeps it from getting lumpy. I don't know why this works, but it does. (Also works for gravy). When the marinade is the thickness you desire, turn it off. When the wings are done, add them to the pot and mix to coat with the thickened marinade. Sprinkle with sesame seeds and serve. Great recipe.
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316 users found this review helpful

Orange Cream Fudge

Reviewed: Dec. 10, 2002
Wonderful recipe. Thank you Betty.
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4 users found this review helpful

Coconut Cake I

Reviewed: Nov. 26, 2002
Try using fresh coconut. Use a corkscrew through the eye (soft spot) on the coconut and empty the coconut milk into a measuring cup. Use this milk as part of the liquid in the cake. To open the coconut hit it with a hammer to crack it. Clean and wash fresh coconut and grate. You can use a food processor to grate the coconut quickly. Use 1/4 to 1/2 cup of the coconut in the cake batter. I used lemon curd (lemon pie filling) between the cake layers. I only used two layers. This can be purchased canned, with the pie fillings or you can make your own. For the frosting I only used half a 8 oz. container of whipped topping, 1/2 cup sour cream and sugar to taste -- about 1/2 cup. I added about 1 cup of the shredded coconut to the frosting mixture. Toast some coconut to put on top of cake. Freeze leftover coconut in small zip-lock bag for a future project. This is an easy recipe compared to my usual coconut cake and it got rave reviews. Thanks Kathy.
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22 users found this review helpful

Ancho Tortilla Soup

Reviewed: Sep. 25, 2002
I have the whole dried ancho chiles. I cut off the stem end and shook out the seeds. Then cut the dried chile into narrow strips. Turn and cut into small pieces. Add this to the soup. Be sure to let it in the liquid for about an hour to put moisture back into the dried chile. Great recipe.
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6 users found this review helpful

Spicy Bean Salsa

Reviewed: Sep. 24, 2002
Took this Salsa on a three-day RV rally with friends. We had appetizers every evening and this salsa was a BIG hit. People asked for it every night. It makes a large amount, so there was plenty (thank goodness). I had to e-mail the recipe to everyone. Thank you Susan for a great recipe.
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5 users found this review helpful

Great Garlic Bread

Reviewed: Sep. 14, 2002
My family loves this recipe. I sometimes make it without the cheese and it is just as good.
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4 users found this review helpful

French Onion Soup I

Reviewed: Mar. 10, 2002
Thank You Allison ---- you are right. This is the best onion soup we ever had. Thanks for sharing.
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2 users found this review helpful

Welsh Rabbit

Reviewed: Feb. 10, 2002
My Welsh mother-in-law tells me you MUST make this with beer, not milk. Will try that next time
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22 users found this review helpful

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