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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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46 users found this review helpful

Cherry-Blueberry Pie

Reviewed: Jul. 19, 2009
If I could give this recipe more than 5 stars I absolutely would! This was so delicious! I had a lot of fresh blueberries given to me and I was looking up recipes to use them in and this is the first one I tried. This is also the first fruit pie I have ever made. I just subsituted the fresh blueberries in place of the frozen. I did use a 12 oz. frozen pie crust instead of a 15 oz. refrigerated pie crust. I don't think it really made to much of a difference. The eggwhites brushed on and then sprinkled with sugar made it taste amazing. I did put tin foil over the edges so they wouldn't burn. The blueberries and the cherries mixed together tasted so good! I topped my piece with whipped cream and my fiance had vanilla ice cream with his. But it would be delicious by itself! I still have a ton of blueberries left and a lot of different recipes to try out but I plan to make this again soon! ::UPDATE:: I ended up freezing a lot of the fresh blueberries I had this summer. I have made this pie several times using fresh and several times using the same blueberries frozen. Even though the pie is delicious both ways it is better using the frozen blueberries! When using the frozen -you don't loose the blueberry taste to the cherry pie filling.
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16 users found this review helpful

Rice Casserole

Reviewed: Sep. 14, 2008
My boyfriend's sister gave me this recipe a few months back and now we make it all the time at home. It is so easy because there is not a lot of work to put into it and it can cook in the microwave while you are preparing other dishes. However we use a different variation of this recipe.. 1.) Melt the butter in the microwave by itself. 2.) Then add the rice. 3.) Pour 1 can of french onion soup & 1 can of beef consomme on top of rice- Do not stir! 4.) Cook for 20 minutes. Then stir it up and put it back in the microwave for 5-10 more minutes to make sure the rice is fully cooked. You will LOVE this recipe!
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8 users found this review helpful

Awesome Broccoli-Cheese Casserole

Reviewed: Apr. 12, 2010
I did use an entire 12 ounce bag of cheese and crushed up 1/2 sleeve of ritz crackers on top. But other than those minor changes I kept the recipe completely as is and I'm sure I would still give it 5 stars regardless we just like the extra cheese & cracker topping. This is an absolute keeper- there was not one bite leftover- infact people were arguing over the last serving. We will make this our "staple" broccoli & cheese casserole from now on and will make it again and again! Thank you for such a great recipe!
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5 users found this review helpful

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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3 users found this review helpful

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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3 users found this review helpful

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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3 users found this review helpful

Vanilla Glaze

Reviewed: Aug. 11, 2010
I am only giving it 3 stars because as written this recipe doesn't work out too well. This is a good base for the glaze recipe. The milk should be measured in tablespoons not teaspoons. Even so, I usually use 3 to 3 1/2 T and you can increase/decrease it to make the glaze as thick/thin to your liking. I use less than 1/8 tsp. salt - I don't fill the teaspoon up entirely I am scared it will come out too salty. I've tried increasing the vanilla- and the flavor became too overwhelming so I would leave the amount of vanilla alone. I have also left the butter out on accident and after making it again using the butter have figured out we liked it better with out. After making these changes this recipe would be 5 stars!
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3 users found this review helpful

Pepperoni Bread

Reviewed: Aug. 1, 2009
The bread (used pillsbury french loaf) was WAY too sweet for the recipe. The bread in the middle never really got finished cooking- I left it in the oven about ten more minutes trying to get the bread in the middle done but that made the top of it too dark. There was too much bread in the recipe anyway. The italian seasoning was overwhelming.. way too much of that as well. This was not at all what I expected. We did not enjoy this at all and I do not plan to make it again.
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3 users found this review helpful

Oven Baked Potato Wedges

Reviewed: Dec. 9, 2008
I took the advice of another reviewer and changed the cooking temp 450. The potato wedges turned were crispy on the outside and cooked on the insides.. I mixed the breadcrumbs with crushed up ranch flavored croutons.. I also brushed them with olive oil instead of butter. We absoloutly loved these! I can't wait to make them again and try different things to coat them with.
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3 users found this review helpful

Slow Cooker Creamed Corn

Reviewed: Nov. 30, 2008
I made this for our familys Thanksgiving dinner. If you do not stir it frequently (repeat; FREQUENTLY) it will scorch! I cooked it on low for 5 hours and the texture of the corn was like rubber so if you make this I suggest you use fresh corn. And you should add more liquid (i used milk) because it won't come out too creamy. I'm giving it 3 stars because other people at the dinner "said" they liked it. However I did not care for it.
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3 users found this review helpful

Brooklyn Girl's Penne Arrabiata

Reviewed: Oct. 27, 2007
This recipe was very easy and the result tasted like it came out of a very expensive italian restaurant. I didn't use quite as much garlic and I used italian bread crumbs instead of just plain ones. I also didn't have any fresh basil so I used just regular dry basil. This recipe still came out awesome! I will definetly make this again for my family (who loved it!).
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3 users found this review helpful

Pork Chop and Potato Casserole

Reviewed: Jul. 14, 2006
I had an abundance of porkchops and didn't have a lot of recipes to make with them. I jumped online and found this one. This was great. I will make this more often!
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3 users found this review helpful

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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2 users found this review helpful

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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2 users found this review helpful

Country Fried Squash

Reviewed: Jul. 5, 2010
This is the best recipe for fried squash ever! The garlic salt really sets it apart from other fried squash recipes. This will be a staple in our home! Thank you Maryanne!
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2 users found this review helpful

Slow Cooker Beef Stew I

Reviewed: Feb. 12, 2010
We really enjoyed this! It was a lot better than any beef stew we have made in the past. One great thing about it (to us) is the recipe does not call for tomatoes! I added one extra potato & an extra carrot for good measure. I may add an extra couple of carrots and more celery the next time as well because it was still very meaty. (However my husband did not complain ;) I also added a pack of McCormicks Stew seasoning and maybe 1/4-1/2 cup more of the beef broth. We will be making this again! ::::UPDATE:::: I made this recipe again and instead of using the McCormicks Stew Seasoning (I was out) I used a pouch of dry onion soup- big mistake the onion flavor was WAY overpowering and you couldn't taste any of the other vegetables or seasoning! I have seen alot of the reviews for this recipe saying it has a lack of flavor and the first time I made this recipe (when I used the McCormicks) I couldn't believe that! After trying this recipe with out it I now know that's where all the good flavor is coming from (NOT from the original recipe's seasoning). So using the McCormicks Stew Seasoning IS A MUST! Also I was out or worcestershire and used 2 tbs of A1 steak sauce (didn't quite like it as much but it worked in a bind). I am only giving it 4 stars for the original recipe as written but with these changes it is definately 5 stars!
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2 users found this review helpful

Blue Ribbon Overnight Rolls

Reviewed: Nov. 26, 2009
The rolls did rise good overnight. It was an easy recipe because there was no kneading and really not a whole lot of work. The texture was good they were big & fluffy. . All you could smell or taste was yeast! I guess letting it sit overnight made the milk and eggs sour. I thought adding the butter to the yeast mixture would give it a nice buttery taste but I was wrong you could not taste the butter at all. Maybe if you topped the rolls with butter after baking in the oven it might make it taste a little better.We didn't care for them at all and I never plan on using this recipe again.
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2 users found this review helpful

Shepherd's Pie III

Reviewed: Oct. 20, 2009
First let me tell you that I wouldn't make preheating the oven the first step in this recipe. If you are having to make fresh mashed potatoes and then cooking the meat mixture you might as well wait a while before you turn it on. I think this is a really good base recipe. When I made the mashed potatoes I just whipped them with butter and milk (like I would normal mashed potatoes) I also added some Lawry's seasoning. I did not use the olive oil at all because I thought that would make the dish too greasy with the hamburger fat and also because I sauteed the onion and carrots in butter by themselves then drained them really good then added them into the meat mixture. Like many of the other reviewers I used 3 T. of the tomato paste. Instead of adding the frozen peas I used 1/2 can of peas and also 1/2 can of corn. I seasoned the mixture with salt, pepper & Mrs. Dash tableblend. We really liked it and I plan on making it again!
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2 users found this review helpful

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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1 user found this review helpful

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