Croton Cher Recipe Reviews (Pg. 1) - Allrecipes.com (1850923)

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Croton Cher

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Apple Pie by Grandma Ople

Reviewed: Nov. 22, 2001
This pie is terrific! I don't consider myself to be a High-Level baker, but even I got great results the first time I made this! One note: I only needed 6 Granny Smith apples, not the 8 mentioned in the recipe. Try this pie!!
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Cocktail Meatballs

Reviewed: Dec. 23, 2013
I have never been asked for a recipe as much as this one. These were a total hit. I had lots to prepare for a party, so I did take a shortcut like some others here, and bought pre-made meatballs. Had these on my party table in a crockpot all night and my guests loved them. Nice that something so easy can be so great. :-)
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0 users found this review helpful

Garlic Chicken

Reviewed: Sep. 30, 2013
It's great that something this simple and quick can taste this good. I used asiago cheese instead of parmesan (more flavor) and used garlic paste instead of crushed garlic. The chicken breasts I had were pretty thick even after pounding, so I cooked them more like 38 minutes at the temperature stated in the recipe - 425. They were perfectly done, and juicy.
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1 user found this review helpful

Scott Hibb's Amazing Whisky Grilled Baby Back Ribs

Reviewed: May 19, 2013
This sauce is terrific! I dialed back a little on the salt and smoke, and used some garlic paste instead of garlic powder. What I got was a sauce that is bright and tangy - the flavor really pops and you can tell immediately that you're eating something just-made instead of a sauce that had been on the shelf in the grocery store for a long time. Be careful handling the ribs when you unwrap them - the foil will be full of hot juices, so plan ahead. Will make this recipe again, by popular demand!
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4 users found this review helpful

Sausage Casserole

Reviewed: Nov. 14, 2012
This recipe is EXCELLENT. You had me at "sausage and egg." A few modifications - Used 7 jumbo eggs, added chopped onion and green pepper to potatoes. Like other people, I used frozen potatoes and that was fine. I did not use ANY butter, just sprayed the pan with butter flavored non-stick spray and it was perfect. Like others did, I cooked the potatoes onion and pepper for about 25 min before pouring the egg/cheese/sausage mixture on top. This was so wonderful in every sense - smell, taste and it looks good too. The egg part has the consistency of a quiche so next time, I might toss in some broccoli and bake it in a pie shell. This makes a full pan, so you'll have lots to share. This recipe is a keeper!
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Photo by Croton Cher

Lemonade

Reviewed: May 28, 2012
I used 10 lemons, about a gallon and a half of water and ice, and enough Splenda to keep the tartness but add some sweet. Just what we needed on a 90-degree day!
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2 users found this review helpful

Boston Cream Pie Minis

Reviewed: Apr. 28, 2012
This is an excellent recipe! I made a low-sugar version using PB Sugar Free yellow cake mix, sugar free cool whip, and sugar free instant pudding. It was so easy to make and really yummy. The recipe instructions are really clear. I'll make these again soon!
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1 user found this review helpful

Easy Garlic Chicken

Reviewed: Feb. 13, 2012
This was easy and delicious. And what smells better than butter and garlic together? ;-) I grated the garlic to maximize the flavor but used 4 cloves instead of 6. Will definitely make this again and share with others.
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3 users found this review helpful

Pineapple Upside-Down Cake VII

Reviewed: Jan. 22, 2012
This is fantastic and really easy! I made half this recipe, using a P'bury sugar free yellow cake mix, using a round cake pan instead of a skillet. Since the boxed mix called for 3 eggs for the whole box, I used 2 for half the box and it turned out just right. This is a new favorite recipe and one I'll be happy to make and serve again and again!
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2 users found this review helpful

Peppermint Brittle

Reviewed: Jan. 5, 2012
I made this recipe just as written and it turned out perfectly and was a HUGE hit. This is something I will make every year, and it makes a lot of candy, so there's plenty to share.
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8 users found this review helpful

Baby Back Ribs

Reviewed: Dec. 9, 2011
Great recipe. Couple of things you do need to know - gotta be careful unwrapping the ribs when they come out of the oven so the steam doesn't burn your fingers. Also, they do indeed release a lot of juice when they cook, so it's best to put the wrapped ribs in some sort of pan with sides, so when you unwrap them, the juice doesn't run everywhere. Love the fact that this was so easy and yet so good. Like everyone else, my ribs fell right off the bone and were delicious. Will definitely make again.
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5 users found this review helpful

Chicken Zucchini Casserole

Reviewed: Sep. 18, 2011
I followed this almost exactly and it was delicious! My fiance is already looking forward to the next time I make it! Only changes I made were that I omitted the carrot, added a small can of corn, and sauteed the chicken and onion in a little EVOO before adding to the rest (following some suggestions by others here). This was easy and SO delicious!
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2 users found this review helpful

Banana Banana Bread

Reviewed: Aug. 5, 2011
This recipe is fantastic! I only had 4 medium bananas, so added a large juicy peach, peeled and cut into chunks. I also added 2 handfuls of chopped walnuts but otherwise followed the original recipe. This bread took about 70 minutes to cook but when it was done it was perfect - not burned and no goo in the middle. A really great recipe!
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3 users found this review helpful

Chicken Parmigiana

Reviewed: Oct. 18, 2009
This was a terrific entree and very easy to make. Only a few ingredients and it all comes together easily. I will definitely make this again!
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3 users found this review helpful

Juicy Roasted Chicken

Reviewed: Apr. 29, 2007
I don't know if I have anything new to add here but I just loved this chicken. Like the others, I quartered half a lemon, and put that in the cavity along with the celery. My chicken was bigger than the one called for in this recipe, but even with a longer time in the oven it still turned out incredibly juicy! I will use this recipe a lot - it's delicious!
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3 users found this review helpful

Whole Wheat Honey Bread

Reviewed: Jul. 11, 2014
I made this recipe exactly as written a few times and also with some add-ins a few times. It turned out great each time. Moist and flavorful.
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French Toast I

Reviewed: Jun. 10, 2006
I made French toast for the first time today using this recipe, and it really turned out great - just like in a NY Diner. I was out of cinnamon so I used Pumpkin Pie Spice and dropped the nutmeg. It turned out just fine. I will definitely make this recipe many times! I made this recipe with wheat bread. Thanks!
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2 users found this review helpful

Simply the Easiest Beef Brisket

Reviewed: Sep. 15, 2013
I made a few changes that were recommended by previous reviewers and I can't believe how great this turned out. It smelled like heaven while it was cooking and the taste didn't disappoint. It was super-tender. The changes I made were: instead of sliced onion I mixed in a packet of dry onion and mushroom soup mix with the beer sauce. I used one room-temperature bottle of Sam Adams agave beer but I think any Sam Adams-type beer would work well. I used 1/2C brown sugar instead of the 3/4 C in the recipe. Finally, after I covered the dish with foil, I let it marinate on the counter for about 20 minutes before I put in in the oven, just to give the acidity in the sauce a chance to start working on the meat. LOVED this and I will be making this recipe all winter. :-)
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6 users found this review helpful

Baked Ziti IV

Reviewed: Nov. 26, 2012
Fantastic and reasonably easy recipe. I'll definitely make this again. The only thing I would change/add would be to make the top layer a nice full layer of provolone - that's how I'm used to seeing it in NYC. I used Paul Newman's Sweet Vidalia pasta sauce. The cooking time says 20-30 minutes and I recommend keeping it in the full 30 min unless your cheese looks like it's overcooking.
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Joey's Peanut Butter Cookies

Reviewed: Jun. 3, 2006
I think this recipe is excellent. I had to use what I had on hand when it came to the butter part, so I used mostly a spreadable stick of margarine, and the rest was butter. It could have used a little more salt. The dough is very moist, but I just scooped about a walnut sized portion of it and dropped it into some granulated sugar, rolling it around. I was used to peanut butter cookies being coated in sugar anyway and it made the dough easier to handle. I'll make this recipe again! Thanks!
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2 users found this review helpful

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