hisdrinkoffering Recipe Reviews (Pg. 1) - Allrecipes.com (18601560)

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Graham Cracker Crust I

Reviewed: Apr. 19, 2014
No-fail for my key lime pie and lemon meringue pie every time!
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0 users found this review helpful

Clark's Quiche

Reviewed: Feb. 12, 2011
This has made me famous! :) The big change I make is I only use Swiss cheese, no other kind. I use 16 oz total and people love it. I also add a little nutmeg to the egg mixture. When I have been out of sour cream, I have subbed for (very) softened cream cheese with the same great results. I also make this with home made pie crusts. Very time consuming in all (including the time to make the crusts) but always worth it!
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8 users found this review helpful

Pasta with Peas and Sausage

Reviewed: Jan. 10, 2011
Add some sherry to this (to taste) and it puts it over the top! Also added some red pepper flakes and about 10 X the garlic. Good enough for company! Also added quite a bit more of Parma cheese. I added it right into the sauce.
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5 users found this review helpful

Army SOS Creamed Ground Beef

Reviewed: Oct. 20, 2010
Really yummy with my simple modifications. Added 1 chopped onion, sauteed with the ground beef, then a few chopped garlic cloves toward the end. Add good shaking of garlic powder, along with the black pepper and a few shakes of tabasco sauce, which actually gives more flavor than punch. A full T of worcestershire and 3 or so Tablespoons of white wine. Also added chopped, fresh parsley at the end. Added more milk for more cream to serve over mashed potatoes. A family-loving meal!
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3 users found this review helpful

Creamiest Rice Pudding

Reviewed: Oct. 8, 2010
I actually cooked this in my crock pot on low all night. In the morning it was very thick and nice and ready for the egg mixture, which I tempered and to which I added 1/4 c heavy cream and about 3 or 4 T of butter. Stirred and let cook for another 1/2 hour. Here is the winning piece: I soaked about a cup of golden raisons in same amount of O'Reilly's Caramel Cream Liquor overnight, then in the morning while it was finishing off I simmered it on the stove to really plump up. Add these to the pot, and surely brought this winning recipe up to the gold standard!
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11 users found this review helpful

Sweet Baby Carrots

Reviewed: Jun. 29, 2010
3 T butter, 3 T honey, and 3 T br. sugar...Added a pinch of cardamom and salt. Delicious!
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1 user found this review helpful

Cherry Enchiladas

Reviewed: Jun. 13, 2010
I must say this was exceptional. I took another reviewer's advice and am so glad I did. I spread a mixture of 8 oz cream cheese and 1/3 c powdered sugar, whipped together, on each tortilla, then doubled the cherry filliing (2 cans) and doubled the tortilla count to 10. I also added 1 t almond ex. to both the cherries and the syrup. Let sit in fridge for 5 hrs, covered with much more cinnamon/sugar and omitted the almonds. Baked for 40 mins. It was crispy and lovely on the outside and perfect on the inside. Top with real whipped cream.
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67 users found this review helpful

Creamy Carrot Soup

Reviewed: Apr. 21, 2010
I reviewed this a few years ago, basically creating a new recipe I changed it so much. However, today I made it basically as is with only a few personal touches and feel it merits another review. This is lovely keeping the spices as is. I have fresh rosemary in my garden so it was especially lovely using fresh herbs. I did add an extra potato and onion, several cloves of garlic and a stalk of celery to the "onion sautee." I feel they all complimented nicely. After pureeing, I, in addition to the ginger, added about 1/4 t of white pepper, 1/4 t tabasco sauce and lastly, as the crowning touch, a toppling tablespoon of sherry at end. Ahhh, it doesn't get much better.....
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7 users found this review helpful

Pink Sauce for Pasta (Shrimp)

Reviewed: Apr. 16, 2010
This is actually really delicious and different. I have made it with shrimp and grilled chicken. If you make it with chicken, add peas. It's just great. Now, the actual recipe of this that originated with a renowned Indian chef calls for a full cup of tomato sauce (omitting the water) with the cup of heavy cream, so that is what I did, and I loved it. He also states the use of olive oil instead of veg. oil, so that is recommended, as it is healthier. I use the full amounts of everything, spices, etc. I wouldn't change the amounts at all. It is a rich, mouth-watering experience. Lovely and one of my new favorites. Not for the bland of palette. Great with a nice bread.
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10 users found this review helpful

Honey Cornbread

Reviewed: Mar. 16, 2010
I had to add my review here. We are a cornbread-loving family and I have tried them all. This one, however, is the only one my family wants me to make anymore. My kids adore this and say nothing else comes close to it. Making it tonight with chicken chili!
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0 users found this review helpful

Basil Tomato Soup

Reviewed: Oct. 28, 2009
This was so savored by my friend for whom I made this recently. She told me over and over it was better than La Madeline's famous Tomato Basil Soup! A compliment indeed! I added the whole "bunch" of basil leaves that I bought in a container. A bit more than 18 leaves. Just yummy! Topped with freshly grated parm. Going to make again today for another friend!
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1 user found this review helpful

Angela's Awesome Enchiladas

Reviewed: Aug. 13, 2009
wonderful and tasty. Added cilantro and extra chili powder and some cumin. Served w/ spanish rice and corn.
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1 user found this review helpful

Spanish Rice

Reviewed: Aug. 13, 2009
I thought this was just great. I used diced tomatoes instead of stewed, plus a half a can of rotel, along with the 4 cups of water. The consistency and flavor were perfect. I also threw in some cilantro I had in the fridge. A perfect accompaniment to enchaladas and corn.
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2 users found this review helpful

Butternut Squash Soup

Reviewed: Jul. 2, 2009
added a 1/2 block of cr. cheese/1-2 c sour cream... added to butternut squash: 3 potatoes, 1 lg. sw. potato, roasted garlic,chic. stock, 3 sm. apples, extra onion and 1 c hvy. wh. cream. Fresh mint on top would be nice! NOTE: leave part of this (maybe 1/4 of it) unpureed...or at least just partially pureed. We liked having some small chunks/texture with each bite. Top w/ nutmeg!
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1 user found this review helpful

Spiced Parsnip Soup

Reviewed: Dec. 21, 2008
this has been my all-time favorite soup since I discovered it on a video put out on Dr. Mercola's website. An english lady makes it step by step and calls it Curried Parsnip Soup. It stole my heart. Her only difference is instead of using cream, use about a cup of sour cream at the end and fresh ground pepper. You can also up the curry to taste. She also uses either chicken or vegetable stock exclusively. This is so wonderful...I highly encourage you to try it...and try it my way, with the sour cream. It is the best.
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4 users found this review helpful

Mulligatawny Soup I

Reviewed: Nov. 1, 2008
I adore this recipe!!!!!
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1 user found this review helpful

Sherry Sour Cream Chicken

Reviewed: Sep. 29, 2008
sorry, we did not care for the flavor in this.
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1 user found this review helpful

Chicken Divan

Reviewed: Jul. 17, 2008
This is basically the marvelous chicken divan recipe I make regularly and is so coveted by my family. However, I add 1 c of sour cream to the soup/mayo/lemon juice/curry layer, and this is such a must! I can't imagine it without the sour cream. I always add about 3 t of curry, since it is just so yummy and seems the perfect amount. Also, I never add the mushrooms, as I've never heard of chicken divan w/ mushrooms. I also top this with a layer of buttered breadcrumbs and then lightly cover w/ a layer of Parmesan cheese. I think you will find the breadcrumb topping makes it so much better. This is a family favorite by almost everyone who makes it!
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94 users found this review helpful

Broccoli Chicken Casserole II

Reviewed: Jul. 17, 2008
Like another user said, this is the Chicken Divan I on which I grew up. With my changes (the same or similar to others) this dish is truly PERFECT! First, only use 2 cans of cream of chicken soup, with 1 C of sour cream, and 1 C of mayonaise. I added 3 t of curry (I simply can not imagine less) as well, and doubled the lemon juice. As for the chicken, I boil then debone an entire chicken, then shred all meat but the breast, which I save for other recipes. I also add a can of chopped, water chestnuts. If you have not tried this addition, some people say it makes the dish! Per another user's recommendation, I layered all of this over 4 cups of cooked, white rice. This just puts it over the top, as the rice is more flavorful than if served over the rice cooked separately. On top, I do a layer of buttered breadcrumbs with a light coating of Parmesan cheese. I suppose my recipe looks much different than this original now that I see all of my changes, but I will post this here in hopes it will be a blessing to someone who is wanting to make the most scrumptious dish of broccoli chicken casserole they have ever tasted!
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157 users found this review helpful

Old-Fashioned Rice Pudding

Reviewed: Jul. 17, 2008
I just made this and think it is wonderful. I will still give it 5 stars despite my additions. I doubled recipe, which I recommend for a family. Also, I used 1/2 and 1/2, doubled the vanilla, added some cinnamon and nutmeg, and cooked with a cup of raisins. I also added some cornstarch to thicken (2 t for my doubled recipe). I am sure it would still have been wonderful even without my changes, and highly recommend this recipe for a true, warm, comforting dessert. Thanks for sharing it with us.
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40 users found this review helpful

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