Judi Recipe Reviews (Pg. 1) - Allrecipes.com (18641627)

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Sausage Balls

Reviewed: May 11, 2014
I've made these for 30+ years and have made some minor changes. 1. Hot sausage 2. Bring sausage to room temp. 3. I break the sausage into smallish pieces and put them on a baking sheet which I place in the middle of a cold oven. 4. Turn the oven on to 225 degrees. 5. Let it heat until the fat in the sausage begins to render; remove the tray and drain the grease. The sausage won't be cooked but will be very warm and kinda' gooey-ish. You can press a paper towel on it to soak up more grease. I replace some of the "lost" grease with a spoon or 2 of low fat cream cheese. Otherwise I follow the directions. For us this makes them a bit less greasy or heavy. In our 4 generation household they're a hit! One additional note. Sub in hot or mild Italian sausage. Sub in mozz, provolone and shredded Parmesan cheese. Add a little extra biscuit mix and a Tbl of milk, plus a bit of garlic powder and Italian seasoning. Prepare as above. Serve with marinara or pizza sauce. My grand kids love this at snack time.
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Campfire Foil Packs

Reviewed: Aug. 17, 2013
This is just like one of the recipes I recreated at home from my years of summer camp in the '60s. It's a great go-to when you have a house full of people or disjointed schedules. A few tricks. We often have veggie trays with dinner and make foil packs, using the leftovers, the next night. If it don't have leftovers to use, I cut up a variety of vegetables ahead of time and put them in individual plastic bags. Everyone makes their own. We just double heavy duty foil and do it envelope style. Potatoes cook best if they're on the bottom of the pack. Season to your individual tastes. Salt, pepper, taco seasoning, chili powder, chicken seasoning . . . Use chicken, ground pork, beef or chicken/turkey - whatever you like - but crumble it at the top of your pile and place a small ice cube on top. You can add ketchup, steak sauce, taco or enchilada sauce to the top before sealing and .cooking
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Baked Buffalo Chicken Dip

Reviewed: Apr. 15, 2013
I found a way to make EVERYONE happy! I made 1 1/2 recipes. With half of the mix I used pepper jack cheese, blue cheese dressing and a scant 1/4C blue cheese crumbles. With the other I used cheddar/jack cheese, ranch dressing and 1 tsp. of powdered ranch dressing mix. Served them side by side with some blue cheese crumbles to spoon on top as they chose. I did use low or reduced fat ingredients where I could but that's my personal take. HINT: Blue cheese can be pricey and extras spoil if you don't use it frequently. I always buy the amount I need at the salad bar in my local grocery. It's less expensive by the pound there and I don't end up with a lot of leftovers to worry about wasting.
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Cherry-Blueberry Pie

Reviewed: Mar. 31, 2013
This recipe rocks!! I don't usually comment on recipes when I haven't cooked them, at least once, according to the directions. But after reading the recipe and the reviews, I knew this was a winner and would work with my new 'goal'. I've made myself a pledge to only purchase absolute necessities until I empty my pantry and freezer -- before I start putting up and preserving new things. Even though I had to finagle things, it came out soooo good! I used the pie filling and 3.5 cups of blueberries as well as a can of well drained, tart cherries. I added a splash of lemon and sugar/stevia blend. I pre-baked the bottom crust at 425 for 12 min. then let it cool. I only had about 2/3 of a top crust as I had previously invaded my stash. So I used cookie cutters to cut out rabbit and egg shapes to decorate my Easter dessert. I topped them with colored sugar. Since my pie was deep dish I got most of the filling in but I goofed and forgot to add the cornstarch . . .oh well. I froze the leftover filling to add to coffee cake. I shielded the crust and baked it at 425 for 10 minutes and then cut it down to 350 for the rest of the time. Was it a little runny? Yep- my fault. It was still delicious! Now, one question. Hopefully no one is using strips of foil to shield their crust? It's a lot easier to cut a foil circle 1 in. larger than the pan, fold it into quarters and cut out the center. You end up with a hoop shape that you just drop on and tuck under. THANK YOU April!!
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Baked Chicken Nuggets

Reviewed: Mar. 25, 2013
As I did with their fathers and uncles, I'm now teaching my grandchildren to cook. This is a great recipe for teaching! They learned to 'pound' the breasts to a uniform thickness and cut them to an appropriate size. They understand why we chose to soak things in an acid bath rather than use butter or oil -- we tried it both ways. They love the original seasonings with Panko crumbs and marinara sauce. But this recipe also lends itself to improvising and the kids tried shorting the thyme and basil and adding some chili powder, garlic and oregano and using queso for dipping. Another winner. Thanks so much for giving me a recipe that allows me to continue a tradition with something relevant to this generation. Out of such successes cooks are made!
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Caramel Frosting VI

Reviewed: Jan. 27, 2013
This was wonderful. I used it with a boxed Butter Pecan mix to which I added a box of Instant Butterscotch Pudding mix and 1 extra egg. Because I was a little concerned about clumping I added an extra 1/2 Tbl of butter and a little extra vanilla. Poured it right on to the cake and spread it with a spreader kept in simmering water. When it got tough to spread I hit it with a hair dryer, set to high, to warm it up.
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Honey Glazed Ham

Reviewed: Jan. 1, 2013
I love, love, love this recipe! Having used it for several years I find it's not only wonderful as is but easily lends itself to the 'playing' so many of us like to do. I've subbed orange marmalade for 2/3 of the Karo . . added 1 1/4 tsp cinnamon to that along with ground cloves, used currant jelly or cherry preserves. I've added 1-1/2 tsp of ground mustard to the glaze. I do always use ground cloves because I dislike messing with poking holes and inserting cloves. So! Enjoy and use your imaginations . . . and thank you, colleen, for sharing!
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Parmesan Artichoke Spread

Reviewed: Aug. 11, 2012
We've made this recipe for many years and love it as it is but over time have made a few changes to accommodate tastes and health. 1. Halve mayo and sub in low fate sour cream or low fat cream cheese with some additional skim milk to thin. 2. Add a small can of chopped green chilies with juice for some kick. 3. Add a splash of lemon juice to 'brighten' the flavors. 4. Add a defrosted 10 oz box of chopped spinach. When there are leftovers (I make a double batch) we take what remains and either thin it or add Alfredo sauce and toss it with pasta for a great side dish. It's very forgiving so you can make additions to make it more substantial . . . shopped chicken or tuna, pepper jack cheese . . . talk about grown up mac and cheese!
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7 users found this review helpful

 
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