Baker Beverly Recipe Reviews (Pg. 1) - Allrecipes.com (18598040)

Chicago-Style Hot Dog

Reviewed: Mar. 30, 2011

My hubby and I now own a Chicago themed restaurant in Omaha - Papa Chris' Chicago Originals - and we know how to make a dog! He's a 26 year native of the city. You really need a Vienna Beef frank to make it taste authentic but in a pinch use the highest quality National brand you can find at the supermarket. I recommend using Roma tomatoes -less juice - and slicing your tomato into at least 8 wedges for easier eating. This is a big bite kind of food. Also, mince your onions, nicer to eat than big chunks. If you don't own a steamer basket, you can nuke your bun in a plastic bag for 15-20 seconds and it will be soft and steamy. Sport peppers are NOT pepperoncini as someone reviewed but if you can't find the real thing, any small pickled pepper will do. If your new to Chicago dogs, this is the best way you will ever eat a hot dog! Remember, ketchup is only for fries, NOT Chicago dogs! Happy eating!

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Fluffy Pancakes

Reviewed: Jan. 10, 2011

I didn't really think there could be a pancake that was so superior but this is it! For a double batch I do NOT double the soda, butter or egg and only used three Tbsp of cider vinegar. White vinegar can be a little harsh. Made a great snow day breakfast!

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Skordalia

Reviewed: Mar. 19, 2010

I was researching the Mediterranean Diet and was looking for some inspiration, this was a very tasty first start. I did feel it was a little bland on it's own and my husband asked what made it different than mashed potatoes? So after boiling 5 small Yukon potatoes in heavily salted water, I pureed in garlic, lemon juice, Parmesan cheese, dried oregano, and plenty of good olive oil. We enjoyed it spread on a crusty baguette slices with a nice dry red wine. I also spread leftovers on toast this morning - delish!

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Easiest, Most Delicious Meringue Buttercream

Reviewed: Mar. 9, 2010

People who are ending up with yellow soupy icing: your meringue is not cool enough and your butter is too soft. When you are adding it to the egg whites it is melting the butter which causes the fat to separate from the milk solids which causes oily runny frosting. The butter should be soft but not glistening and the meringue should be lukewarm when you add it. Good luck!

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No Bake Peanut Butter Pie

Reviewed: Sep. 18, 2009

This was very quick to make although I made my own cookie crust rather than using a premade crust. I also spread a small jar of hot fudge sauce onto the base before adding the mousse and sprinkled chopped mini peanut butter cups on top for a garnish. One recipe made plenty for a 9x13 pan and would feed over a dozen people because it is very rich. Be warned though, it does not hold up well out of the freezer and will get too soft to cut if left out for very long. Great flavor and texture, will make again!

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Turkey Ragu with Fontina and Parmesan

Reviewed: Aug. 16, 2009

This is going into our family's regular menu! My picky 3 year old and my picky husband both ate second helpings. I was worried that the cheese might be gooey but the Fontina (which I had definitely tasted before but never cooked with) melted right into the hot pasta and sauce leaving it creamy and delicious! I also subbed in prepared tomato sauce but used the herbs indicated in the recipe along with the fresh onion & garlic, added a can of Italian stewed tomatoes which I crushed up with a potato masher in the pot with the ground turkey. Awesome recipe, paired with a dry red wine and I am blissed out! Thanks Jessica!

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Napa Cabbage Salad

Reviewed: May 16, 2009

Had to use regular cabbage but this was wonderful and despite the criticisms, was still tasty the next day if not quite as crunchy. Will make again!

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Chicken with 40 Cloves of Garlic

Reviewed: May 14, 2009

Yum! Used cut up chicken for convenience and chicken stock for the baking liquid which I then thickened at the end to make a velvety sauce to coat the chicken. This is easy, inexpensive, and very tasty!

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20 users found this review helpful

Mama D's Italian Bread

Reviewed: May 7, 2009

Great recipe - I subbed in 2 cups of whole wheat flour and the texture was still soft. I will definitely make again!

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Nana's Acorn Squash

Reviewed: Dec. 21, 2008

I love doing squash in the microwave, such a time saver and at Thanksgiving I needed it! This was simple and delicious. I loved the caramelized brown sugar crust it makes.

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Celery Stuffing

Reviewed: Dec. 21, 2008

This was my first official Thanksgiving at my house so I wanted everything to be perfect. I chose this recipe because it was straightforward and had no ingredients that anyone could complain about - lots of opinions on stuffing out there. Also, did not stuff the bird and it tasted great baked in a casserole dish. Everyone in my family was happy and ate it all up, There was hardly any leftovers and this makes a large batch!

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Apple Bundt Cake

Reviewed: Dec. 21, 2008

This is exactly what I was looking for as a nice holiday dessert. This cake is unbelievably moist - I made it a week in advance, wrapped it in plastic and kept in my garage and it was still tender and fresh tasting when we cut into it. No changes or substitutions needed! Just serve with a dollop of whipped cream and you've got a wonderful treat.

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Penne Pasta with Spinach and Bacon

Reviewed: Nov. 10, 2008

Really tasty and as another reviewer mentioned, a nice change from pasta with meat sauce! My changes were as follows: cook bacon, pour off most of fat then add spinach, drained tomatoes, and minced garlic to hot pan - this way you get all of the crispy bits up and heat up the rest of the ingredients. Next I added a good sized ladelful of pasta water and melted in 4 oz of cream cheese. Season with salt & pepper & top with parmesan cheese. Rich, creamy and delicious!

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Jalapeno Popper Spread

Reviewed: Jul. 17, 2008

Made for the office on "Fat Friday" and was such a hit I had to email the recipe to the whole branch. I went the extra step of flame roasting 2 Anaheim peppers in place of the canned green chiles but pickled jalepenos are a nust as is mixing together breadcrumbs with the parmesan before toasing it all the oven. Muchas Gracias!

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Real Homemade Tamales

Reviewed: May 3, 2008

First time tamale maker here...so like many other reviewers, I used this as a jumping off place and followed my instinct on flavors. I used 5 lbs pork shoulder, cooked it in the Crockpot overnight with 1/2 large onion, 5 cloves garlic, 1 tsp crushed oregano, and 5 New Mexico dried chiles. I used some of the cooked chiles and added some extra reconstituted ones for more flavor in the meat sauce. I also thought it was bland so used 2 (ea) canned chipotle chiles in adobo for some heat - that absolutely made the sauce. Saved the meat broth - strained it and used it in the masa. I wholeheartedly give due praise to all of the abuelitas out there who stand on their feet all day making tamales. I just finished steaming the 4th batch and I am WIPED OUT! Whew! Totally worth it though as my husband tells me these would meet his abuelita's standards. Thanks!

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Baking Powder Biscuits

Reviewed: Jul. 29, 2007

I used this recipe to make the cheddar drop biscuits in lieu of using biscuit baking mix and they were perfect. When I have more time I may roll them out and cut them as the recipe states.

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Banana Cream Pie V

Reviewed: May 22, 2007

This is how my Grandma makes her pies. A couple of notes for the readers having trouble: remember that anything thickened with cornstarch MUST come to a boil to get the full thickening power. It really just will not work otherwise. Look for your pudding to have big bubbles forming and then it's good and cooked fully. Also, for 4 egg whites, I use 1 cup of sugar. This was a very tasty recipe and no preservatives or additives like with packaged puddings!

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Blackened Chicken

Reviewed: Apr. 20, 2007

I used thighs & legs to be economical, oregano for thyme and added garlic powder too. I got a good result without the cast iron skillet (I SO need to invest in one!), browned pieces well on each side in the oil and then baked in oven for 20 minutes to finish. Bone in pieces will take a bit longer than the BLSL chicken breasts featured in the original recipe.

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Oven Brown Rice

Reviewed: Apr. 15, 2007

I can finally make brown rice! Yeah! Okay, I think this recipe is a teeny bit too salty as is so I use garlic POWDER instead of garlic salt and then use the season salt as directed. Also add some pepper for a little flavor boost and some frsh chopped parsley for color after it is cooked. Over all a great jumping of place to get a nice flavorful brown rice.

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