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

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Wisconsin Bratwurst

Reviewed: May 3, 2006
Ok, so I was skeptical about the butter, but this made the best brats I had ever cooked and I always simmered them in beer first!
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1 user found this review helpful

Peruvian Cilantro Rice

Reviewed: May 3, 2006
I turned this into a side dish for chicken and loved it. I added some leftover green onion to the cilantro and basically just made a green rice using the puree and chix stock to cook the rice
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5 users found this review helpful

Bianca's Green Chile Pork

Reviewed: May 30, 2006
Everybody says the kitchen smells like an authentic Mexican restaurant when I make this! I forgot the oregano and it is still fantastic. My only complaint is although pork shoulder gives it a great flavor but is a HUGE pain to trim and cube. You get about half the meat after you clean it. I'm experimenting with some other pork/roast cuts.
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7 users found this review helpful

Grandma's Hash Browns

Reviewed: Jun. 29, 2006
Very good. We served with baked pork chops for dinner. Plus, I peeled & shredded the raw potato, then soaked that in cold water for a bit. I drained the potato, seasoned with salt, pepper, 1T flour, & seasonings then cooked with a spoonful of oil, a pat of butter and cooked over low heat in a teflon pan for about 30 minutes. I didn't have time to do all the steps but these were crispy on the outside and creamy in the middle. Great Spuds!
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3 users found this review helpful

ChoriQueso

Reviewed: Dec. 12, 2006
My husband had been looking for a recipe for awhile. Definately not for calorie counters but super tasty. Used monteray jack cheese . No oil needed.
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0 users found this review helpful

Mrs. Sigg's Snickerdoodles

Reviewed: Dec. 16, 2006
The butter/shortening combo is good...the butter gives yummy flavor and moistness while the shortening helps to give the cookie a crispiness. So don't use all butter unless you are looking for a cake-like cookie. Anyway this recipe made a delicious cookie that I am going to use all year long!
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4 users found this review helpful

World's Best Lasagna

Reviewed: Dec. 27, 2006
Named world's best for a reason! Served this for Christmas Eve and all of the family loved it.
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0 users found this review helpful

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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1 user found this review helpful

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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2 users found this review helpful

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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77 users found this review helpful

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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1 user found this review helpful

Slow Cooker or Baked Tomatoes & Zucchini

Reviewed: Aug. 17, 2007
This is the best summer casserole ever! Sweet, ripe, garden tomatoes with tender squash and creamy cheese all baked together till bubbly warm. De-lish!
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0 users found this review helpful

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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8 users found this review helpful

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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0 users found this review helpful

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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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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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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3 users found this review helpful

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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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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1 user found this review helpful

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