Eileen in OK Recipe Reviews (Pg. 1) - Allrecipes.com (18646997)

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Raspberry Lemon Muffins

Reviewed: May 16, 2011
These were pretty good. They definitely had a different crumb than other muffins I make, which I attribute to the lower fat content. Still, very tasty, but an odd texture. I made mine with frozen blueberries and sprinkled sugar on top before baking. The batter was very dense. I used 3 Tbs. of lemon juice and no extract as per another reviewer's suggestion. I'll likely make these again for market, but probably not for eating myself.
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Amish White Bread

Reviewed: May 16, 2011
Can I rave about this bread? I made one batch (two loaves) for the farmers' market this week. Fortunately, one didn't sell, so I got to eat it! It was delicious. Sweet, but not too sweet and soft and light - perfect sandwich bread. I ate mine with butter and homemade marmalade. Best yet, since I normally make my dough in the bread machine, this allowed me to make two loaves by hand while my Light Oat Bread (from this site) was churning in the machine. I don't do a lot of bread by hand, so I was pleased with how amazing this bread turned out. Give it a try, you won't buy sandwich bread ever again!
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3 users found this review helpful

Jo's Rosemary Bread

Reviewed: May 3, 2011
I'm not a huge fan of rosemary as I think it's pretty overpowering. My mother-in-law wanted a rosemary bread, so I tried this one. I was out of Italian seasoning, so I did a few shakes each of basil, oregano and garlic salt. I used AP flour and two teaspoons of rosemary per another reviewer's suggestion. This is fantastic bread. It has great texture, great flavor and was a hit, even for a rosemary-hater like me. I made the dough in the bread machine and then let it rise in a greased/floured small bread pan. Baked at 350 for about 1/2 hour and it was perfect. Highly recommend.
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Wine Jelly

Reviewed: Apr. 22, 2011
I would give this five stars for taste, but I ran into something that was a real pain. I used white port wine to make the jelly and it ended up having black flecks in it. We read that this may have been pectin that overheated when it hit the bottom of the pan. It seems that if you heat the wine and lemon juice first and then gradually sprinkle in the pectin, it will dissolve before it hits the bottom of the pan, eliminating the black flecks. Next time though, I'm going to use red wine! That said, it tasted marvelous and was very easy to make.
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5 users found this review helpful

Chicken Souvlaki Gyro Style

Reviewed: Feb. 4, 2011
Absolutely amazing. I wanted something that tasted like the souvlaki at "Tom's Home of the Souvlaki" Greek diner in Buffalo, NY. It was spot on! The only thing I really did different was that we accidentally bought fat free yogurt, but I had no problems with the Tzatziki running. I wrung dry the cukes in a cotton towel before salting them. I also skipped the pepperocinis, not because I don't like them, but that's just not how Tom's did it! WONDERFUL recipe - thanks so much!
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6 users found this review helpful

Andrea's Pasta Fagioli

Reviewed: Jan. 23, 2010
This is delicious. I normally make "pasta fazool" (as my family calls it) with great northern beans, but the mix of navy and cannellini is absolutely delish. I am looking forward to my garden this year, because I'd love to make this with fresh oregano, parsley and basil. Thanks so much for the recipe - this is my new fazool! LOL
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1 user found this review helpful

Basil, Tomato and Mozzarella Sandwich

Reviewed: Dec. 7, 2009
This is one of my favorite sandwiches with slight variation. When the author says fresh mozzarella, she's right - get the kind in water if you really want it to rock. Garden tomatoes make all the difference asl well. Fresh basil is awesome, but it can be pretty good with fresh spinach too. I like it with just EVO and a sprinkling of dried oregano, salt and pepper - the balsamic is good, but I prefer it without. Add some Prosciutto for a non-veg treat.
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Grandmother's Buttermilk Cornbread

Reviewed: Dec. 7, 2009
Holy awesomeness! I've tried SO many cornbread recipes from this site, and I'm so glad to finally have found the one I will use from now until eternity. This was the best cornbread ever. It was moist (not crumbly) and just sweet enough. I cooked it in a round cake pan and served it in wedges with a meat version of The Best Vegetarian Chili Ever from this site. One of my guests asked if he could take some home to his wife because he liked it so much. I'm going to try it with corn and/or jalepeno or green chilis. I hate to mess with a perfect recipe, but who knows what genius I'll stumble upon with a little experimentation!? Give this one a shot, you'll never make anything else.
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Fried Chicken with Creamy Gravy

Reviewed: Aug. 3, 2008
This was really simple and really good. We were running out of ideas for food and trying to use what we had and this fit the bill. I used boneless/skinless chicken breasts, but otherwise followed the recipe exactly. Everyone raved about it, and my two-year-old kept asking for more and more of the chicken. It went great with mashed potatoes and corn. Not exactly a health-conscious dish, but good for some nice comfort food without having to go to a restaurant.
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Amazingly Easy Irish Soda Bread

Reviewed: Mar. 19, 2008
This was really yummy, if a little dry. It was simple to make, went well with my St. Patty's day dinner and cooked up beautifully. It had an almost cakey texture. I'd make it again.
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Guinness® Corned Beef

Reviewed: Mar. 19, 2008
Holy Schmoley was this good. I did mine in the crockpot overnight, and I'm pretty sure that was why it fell apart so beautifully - the fat slid right off the meat leaving melt-in-your-mouth corned beef behind. Everyone raved about it - the stout lends a really nice flavor to the meat.
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1 user found this review helpful
Photo by Eileen in OK

A Number One Egg Bread

Reviewed: Jan. 4, 2008
I'm giving this recipe five stars because its being posted resulted in the best bread I've ever baked. I made the following changes though, per other reviewers' suggestions: I added 1/4 cup of organic honey I used six eggs total (not including the brush on egg) instead of de-yolking and whatnot. I cut the cook time down to about 25 minutes, and I probably went five or so minutes too long. This bread is fabulous for spinach dip, and went miraculously with some butter and Russian Mushroom and Potato soup from this site. Thank you so much for the recipe - the only future change I might make is to bake it in two loaves since it's so enormous!
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10 users found this review helpful

Cheesiest Potato Soup

Reviewed: Dec. 29, 2007
This soup was good, but it lacked substance. (It's a great pureed soup, if that's what you're shooting for). We added a can of drained corn near the end. I don't know - it just wasn't hearty. Thanks for the recipe though, we enjoyed it.
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1 user found this review helpful
Photo by Eileen in OK

Bread Machine Challah I

Reviewed: Dec. 29, 2007
Excellent Challah. I normally take my dough out of the machine after the first rise, but I was sick and feeling lazy today, so I just let the machine do it all. It came out wonderful. The only thing I did different was that I heated the milk prior to putting it in the machine so the yeast would activate.
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Creamed Spinach

Reviewed: Dec. 25, 2007
This recipe was very blah as written (I omitted the nutmeg, but used plenty of garlic). It was not creamy enough. So, I made a separate batch of the cream, using 1 3/4 c. of milk and the same amount of butter and flour and added that plus 1/2 c. extra of parmesan. It was pretty good then. Thanks for the base to start with!
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15 users found this review helpful

Baked Ziti I

Reviewed: Dec. 24, 2007
I made this for a church potluck yesterday and it was mostly gone by the end of the meal. I dunno - I think it's borderline sacrilege to make ziti without ricotta. However, I didn't have ricotta and wouldn't have thought of putting in the sour cream, so while I think in general, I'll stick to ziti with ricotta, this one wasn't too bad.
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Chicken Pot Pie I

Reviewed: Dec. 24, 2007
So easy, so yummy. I make my own pie crust which takes no time at all and voila - dinner in under an hour! (I use leftover chicken from a roaster the night before!)
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2 users found this review helpful
Photo by Eileen in OK

Dutch Babies II

Reviewed: Nov. 27, 2007
I've never heard of these before, but I had the ingredients on hand, and thought I'd give it a shot. My son and I ate it for dessert with just a little powdered sugar. I did 1 tsp. of vanilla in lieu of nutmeg, and otherwise followed the recipe with good results. Thanks! These were custardy/eggy which I like, and not too heavy!
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Indian Dahl with Spinach

Reviewed: Oct. 18, 2007
We thought this was okay. I have bags of lentils in my cupboard and I was trying to find something other than the lentil-soup standard. I followed the recipe, doubling the spices as suggested, while omitting the coconut milk because I was out. I felt the lentils were undercooked (even with a long time on the stove warming until hubby came home) and the flavor was just lacking. Maybe it was just a need for more salt, I'm not sure, but with as much cumin and chili powder as I put in, you'd think it would be more "wow". Anyway, we didn't hate it, but we didn't love it either. Thanks for the recipe.
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The Best Rolled Sugar Cookies

Reviewed: Oct. 14, 2007
I made these twice in the last week for my moms club and church and they were a hit both times. I did not frost them, because I prefer a less-sweet sugar cookie - without frosting they are GREAT with coffee and the kids still love them. They taste like they ought to be frosted though if you want a sweet cookie. I did them low tech by rolling them out between wax paper and cutting them with a round piece of tupperware. LOL Mine took 7 minutes in the oven on parchment paper and made 30-36 cookies. I'll definitely make them again. Thanks!
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