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Simple Strawberry Sauce

Reviewed: Jun. 15, 2013
Perfect! I can remember as a child being at my Grandmother's & I can still see that big white ceramic bowl sitting on her counter full of ripe, juicy, sweet strawberries (from this recipe). My cousins & I would peel back the saran wrap & sneak a couple, scraping each one against the stray sugar that had gathered around the top half of that ceramic bowl, each time we entered the kitchen whilst we ran about our Grandparents house like grandkids / cousins often did during that time. Today, I use this same recipe as a topping on pounde cake, followed with a big dollop of cool whip. I try to always use home made (cake & whip cream) but have found pound cake from my stores bakery & cool whip work beautifully! Also, these berries taste great over ice cream! This recipe deserves 5 stars for being delicious, easy (you can't mess it up if you tried!), & nostalgic! Thank you!
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Tartar Sauce I

Reviewed: Jun. 4, 2013
Better than any store bought tartar sauce! & so much more worth it because it's easier (more than likely to always have the ingredients on hand) & cheaper! This one was a big winner with us and will be our go to tartar sauce from now on! I used fresh, minced, sweet vidalia onion. Loved it! Can't tell you enough how I proud I am to have found this recipe. Thank you, we will be using this every time there's seafood for dinner!
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Fresh Strawberry Upside Down Cake

Reviewed: Jun. 4, 2013
We were not impressed at all with this recipe. I thought this recipe sounded good & because of the high rating I already purchased all of the ingredients before I read some of the negative reviews. I wish I would've read them first but honestly, because of the high rating I would've more than likely still proceeded with it. The gelatin gives it a strong artificial taste that over powers the taste of the fresh berries. Based on other reviews, I onky used 1 pack of gelatin. I would think that using 1/2 of a pack would be more than enough! Because even using 1/2 it still seemed like too much! I could not imagine sprinkling double that in this cake! That is over kill! As for the marshmallows, I'm really uncertain on what results. I. I they were supposed to have in the cake because you would never notice they're in there at all! They dissappear during baking! I greased the pan really good with crisco (because of all the reviewers saying they had major problems with the cake sticking) and I didn't have the slightest difficulty, the cake slid right out! The cake tasted awful & I hate to say it but I don't think there's any way to tweak it to make it better. There's no way I would serve this to anyone. It was unedible after baking but like some of the reviewers said if you cool it in the fridge & later eat it cold with whipped cream it is ok. We did that so it wouldn't be wasted.
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Chocolate Covered Strawberries

Reviewed: Jun. 4, 2013
These were a hit for my hubbys birthday. Also, so easy to prepare & easy on the checkbook - we will be making these often! I used Hershey's chocolate chips, half semi sweet & half milk chocolate. They did not turn out overly sweet this made the perfect balance of sweetness. On the advice of other reviews, I made sure the boiling water did not touch the pan holding the chocolate. I melted the shortening first then added half of the chocolate chips. After the first half of chips melted I turned off the stove and added the remaining chips. Stirring constantly they all blended & melted together perfectly. I did not have any problems with the consistency of the chocolate. This is the first time that I have ever tried making chocolate covered strawberries so I was quite clumsy while dipping the berries & took longer than I probably should've bust still no problems with the chocolate. I absolutely reccommend this recipe! Easy peasy even for beginners. I also do not own a double broiler & just used a regular pot w/ a stainless steel bowl that fit almost 1/2 way down into it but not quite. Get creative! There are endless ways to use this recipe!
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Cheesy Ham and Hash Brown Casserole

Reviewed: Feb. 7, 2013
We really enjoyed this. There are a lot of ways to make the recipe your own by switching out & adding new ingredients. I look forward to trying this again.
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Beth's Scalloped Cabbage

Reviewed: May 7, 2012
I think this is a great basic recipe. However, to me it only deserves 4 stars. To make it 5 star worthy it definetaly needs some adjustments. There is no right or wrong way to fix this recipe. You don't have to listen to me & make it step by step the way I did. I suggest that you try it & play around with the ingredients to make it to your own preference. Again, I really do think this recipe as stated is fine, but to make it GREAT here are a few things I would suggest. 1. Use a large head of cabbage. 2. Make sure the water is at a rapid boil before you put the cabbage in & then only boil for 5-7 minutes (or it will be over cooked by the time it comes out of the oven). 3. Make sure you drain as much of the water out of the cabbage as you can. If possible, during the time you're making the cheese sauce let it stand in colander & drain longer. 4. Use 1/4 tsp (or less) salt. You can subsitute garlic salt or you could also use garlic cloves. 5. Use REAL sharp or mild cheddar cheese, or even colby jack or pepper jack. (Try any combination, just make sure you use REAL!) 6. Increase cheese to 1 - 1/2 C, also sprinkle a little extra on top. 7. Increase milk to 1 1/2 C (use more or less to make it as thin or as thick to your liking). 8. Omit the buttery round crackers & use crushed saltine crackers (don't forget to reduce salt!) Hope this helps some of you! Don't get discouraged if you've made this before & wasn't happy, make some small changes & try again!
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Manicotti Alla Romana

Reviewed: May 7, 2012
This was a nice change from the usual lasagna or spaghetti night at our home. A little time consuming, (not to mention the dishes to wash after!) yet worth the extra effort. I have no problems with this recipe as written (I know, I know here it comes.. ;) even though I made some minute changes like 1. Added some italian seasoning in with the meat with a little extra garlic salt. 2. Reduce olive oil to 1 T. 3. Added all of the fresh herbs to the white sauce. 4. Sprinkled maybe 1/2 C of fresh grated mozzarella cheese over the manicotti before adding any of the sauces. 5. Used a shredded parmesan & romano blend with another 1/2 C of mozzarella for the final 10 minutes. Absolutely loved the finished product & will make this again. May try adding some sliced olives &/or mushrooms to the meat mixture next time. I used the garden mix of ragu spaghetti sauce, it was perfect & gave me the idea to try some extra veggies. Thanks for another great recipe!
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Country Fried Steak and Milk Gravy

Reviewed: Apr. 29, 2012
I've been making this recipe for years. The only difference is I use Vegetable oil instead of lard & I don't use an entire cup of flour (1/4 C give or take). This is one of the good ole southern dish's that I grew up eating. More than likely one of the first recipes I learned to make. As a young lady growing up in the mountains in Tennessee, the first things I learned how to cook was how to fry EVERYTHING! (Poultry, beef, pork, venison, wild turkey, vegetables, etc!) My family never used measurements, I learned to "eyeball" it & add a little more of this, a little less of that, whisk & continue cooking until it "looks right." Lol.. I know it sounds funny but that is really how I was taught! My husband requests this the most. But he doesn't like gravy on it, (I do) he just likes it fried extra crispy with salt & pepper. This is a great basic recipe that you can play around with & add your own spin on it with adding spices & making the gravy to your preference. It's absolutely a 5 star recipe. Everyone will enjoy this one!
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Broccoli Rice Casserole

Reviewed: Jul. 29, 2011
I didn't plan on altering this recipe when I decided to make it... But after reading a lot of the reviews I was concerned that the finished product would be bland. So I added fresh minced garlic, seasoning salt & paprika. I used 1 can of Campbell's Cream of Chicken & Mushroom (I wasn't even aware that it existed until today! lol) & 1 can of Campbell's Broccoli & Cheese Soup (Next time I'm going to try Cream of Broccoli in place of). In place of the water I used milk. I omitted the celery. And I used 2 pkgs. of 16 oz. frozen broccoli. I sauteed the onion in the butter & in the same pan (on low heat setting after the onion was cooked); Then added the soups, milk & seasonings & mixed all together, next the cubed velveta stirring until it was all melted I added the dry, uncooked rice & broccoli (I heated in the microwave for about 10 min. to soften). Made sure it was all mixed together, the put it in the bakind pan (COVERED) for 45 min. Uncovered it & baked additional 10-15 min. My husband loved it! I know a lot of people are against changing the recipe & reviewing it. But I think reviews have a lot to do with sharing tips, shortcuts & tweaks to help other cooks & ultimately make the dish even better. What I really like about this recipe is there is a lot of different ways to put this together & you can tweak it & make it your own easily!
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Fluffy French Toast

Reviewed: Jun. 4, 2011
This turned out great! I used 15 slices of texas toast so when I got close to finishing 12 slices I just added 1 more egg and maybe 1/2 - 3/4 C. of milk. After dipping the first 3-4 slices of bread, the mixture was short on cinnamon (I even whisked the mixture after each slice based on the reviews from others). I would dip the remainder of the bread in the mixture, sprinkle cinnamon on one side and lay that side face down on the griddle and then sprinkle cinnamon on the other side (I also got this idea from a previous review). After the french toast was cooked and placed on a serving platter I sifted powdered sugar over the top. It tasted great & had a beautfiul presentation! I froze the leftovers so we could have a quick & easy breakfast during the week. My husband already tried some this morning before work and he said it was great. We will be using this recipe again, thank you!
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Easy Turkey Gravy

Reviewed: Nov. 27, 2010
Tried this a few years/Thanksgivings back and it was a hit! My Mother-in-law especially loved it & after trying the first few bites (this is after the entire family had been sitting at the dinner table for a while) she said she enjoyed it so much that she needed more. She went back to the kitchen for a second helping, then shortly thereafter she wanted a third & this time she brings the entire pot off the stove & places it directly on the dinner table & then everyone joined in & scraped the bowl! It is honestly that good & obviously a very impressive dish! It can be very versatile, you can adjust the amount of broth, etc to your liking & try different things with it. Since finding this gem we have made some minor changes, altering it making an easier version of a traditional Thanksgiving turkey dinner that can be used all year long & you don't have to bake an entire Turkey to enjoy it! And you can make it even more easily & save time by using a crock pot! Just buy turkey breasts & bake or boil them. Then after making this gravy recipe transfer it to a crock pot. Debone & "shred" (we actually leave it in big chunks) the turkey & add it to the crock pot. Let it simmer & mix together while you make cornbread dressing to go with it. Then there you have it, the traditional Thanksgiving turkey dinner with out all the fuss! I'd say this is the best & most used recipe I've found online! Recommended highly! Thanks 4 posting!
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Chocolate Chocolate Chip Cookies I

Reviewed: Nov. 1, 2010
I made these the night before our party and they were just as great the next day as they were right when they came out of the oven! They were very moist & chewy and did not dry out in the slightest. Everyone raved about these cookies!
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Artichoke & Spinach Dip Restaurant Style

Reviewed: Nov. 1, 2010
I used minced garlic that I had on hand.. I know, I know, I cheated but this still turned out fantastic! My niece said it was better than the same kind of dip they ordered at a restaurant before. I think it is very important that you mix all the ingredients together before you put them in the dish to bake! I added an extra cup of mozzarella and topped it with some shredded parmesan I had on hand. After it baked in the oven for 30 minutes I put the oven on broil and let the top of it brown just a little. There wasn't a bite left at the end of the night! We will be making this for every get together from now on because it is so easy & turns out so great like you spent hours putting it together!
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Ultimate Twice Baked Potatoes

Reviewed: Nov. 1, 2010
I doubled the recipe and these came out great! They were all gone by the time I had finished cooking the rest of the finger foods I was serving for a party (about 30 minutes alone with 12 people) So I am basing my review on my husbands word of how they tasted and my experience cooking them. I wrapped each potato up in aluminum foil & baked for 1.5 hr. on 350. I scooped out the insides with no problems leaving some of it intact with the potato shell so they wouldn't break or fall to pieces. I only used 1/2 the bacon that it called for. Everyone at the party made a huge fuss over them! I will be making this again maybe next time I may even get a bite!
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Fried Potatoes

Reviewed: Oct. 27, 2010
The recipe states 1/2 cup diced COOKED onion. I never cook the onion first. Sometimes I don't even use the onion but if I do I add the onion when the potatoes are about half way done. To make the potatoes crispy I fry them on high heat with the lid over the pan and I stir them to make sure they are evenly browned. I always use olive oil instead of butter. After they are done and you put them on a plate covered with paper towels to drain the grease off sprinkle with Lawry's Seasoning Salt... yum!
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Photo by BB

Pastry for Double Pie-Crust

Reviewed: Oct. 26, 2010
I added 1 T. white sugar when mixing the flour & salt. It was very easy to work with I made "Grandma Ople's Apple Pie" from this site and rolled out the top crust then cut it with a pizza cutter to make a lattice topped crust. I never made a pie crust before I have always used store bought but I won't ever have to again! I didn't realize making a pie crust could be so easy! I can't wait to try my chicken pot pie recipe using this crust!
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Photo by BB

Grandma Ople's Apple Pie

Reviewed: Oct. 26, 2010
When I brought the pie out to the people in our weekly game night they told me the pie was way too pretty to eat.. but they ended up eating every last bite! This is the first time I have ever made apple pie. Based on some of the reviewers suggesions I added 1 T. cinnamon and 1 tsp. vanilla extract. It turned out so good! I have seen this recipe on allrecipes for years now and had it saved in my recipe box thinking on day I would try it when I got brave enough. I have never been much of a baker and just this year have really gotten into baking cakes & pies. I can't believe how easy this recipe was! I should have tried it a long time ago. I will be making this again! I also used the "Pastry for Double Pie-Crust" from this site to do the crust. It was great as well!
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Photo by BB

Chicken Fettuccini Alfredo

Reviewed: Oct. 26, 2010
I didn't have mushrooms to use so in it's place I thawed out some frozen broccoli. It turned out GREAT! I will make this again using mushrooms and broccoli. Also, I think zucchini would work too. I may use only 1/2 of the onion the next time around because my husband thought it was a little much. All in all this was great as written and we can't wait to try it again!
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Disappearing Marshmallow Brownies

Reviewed: Oct. 12, 2010
We are not big on sweet but when I came across this recipe I knew we had to try it. I made it for our weekly game night with our friends. Everyone loved it! I left the salt out on accident, but I don't think that it hurt the recipe at least we couldn't tell. I also think the cooking time should be changed to 25-30 minutes.. I checked the brownies after 15 minutes and then ended up cooking them 10+ minutes more. Even so these were delicious and we will make them again! Thanks for the great recipe!
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Oven Pot Roast

Reviewed: Sep. 22, 2010
I skipped the black pepper & added garlic powder. I used cooking sherry inplace of the vermouth. When there was only 1.5 hour left of cooking time left I added chopped onion, potatoes & carrots and they cooked nicely in that amount of time with out becoming mushy. The gravy that it makes turned out good even though it did not seem like enough but that was most likely because of all the extra vegetables I threw in. I am only giving it three stars because even cooking it on a low temp for a long period of time in the oven the roast itself turn out really dry (and there was still a bit of pink in the middle). I have tried a lot of different ways to cook pot roast. I think cooking it in the crock pot makes it a lot more tender and juicy.
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