ralloyd Recipe Reviews (Pg. 1) - Allrecipes.com (1866074)

J.P.'s Big Daddy Biscuits

Reviewed: Aug. 17, 2011

This is a good basic biscuit recipe minus the sugar - adding sugar makes a biscuit a scone. I've been making biscuits every AM for 30+ years and I've found that it's really the techniques that make a good biscuit. Here's are my tried and true tips - 1)COLD, COLD, COLD ingredients and HOT, HOT, HOT oven (450 or 500) 2) After adding the milk, stir just until it mostly comes together. DO NOT KNEAD! Just turn the dough out and pat it into the thickness you desire. Overworking makes a very tough biscuit 3) Use a sharp biscuit cutter and don't twist it as you cut. This seals the edges and doesn't allow the biscuits to rise as much. Try to avoid using an improvised cutter as the edges may not be sharp enough. 4) I bake mine in a cast iron skillet with lots of melted butter. I throw a couple of TBL of butter in the skillet and place in the oven while it's pre-heating just until melted (not browned). I then place the biscuit top side done in the butter and flip it so the whole thing is covered. 5) Place biscuits so they're touching for high risers that are not browned on the sides, or slightly apart for less of a rise but browned sides. 12 min at 450 will yield a very tender, moist biscuit with the perfect little crunch on top and bottom. Yummmm.

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Hawaiian Chicken Kabobs

Reviewed: Jun. 30, 2011

Tripled the recipe and used it to marinade 24 boneless, skinless breasts overnight. We grilled them for the dinner for the local Ronald McDonald House and served along with Pineapple Rice, Sweet and Sour Green beans and Fruit Salad. The guests loved them! I didn't add any pineapple as I had it in the Rice (along with peppers and onions) but I did make extra marinade and thickened it to brush on the breasts right before they were done and to serve along side. It smelled divine! Used fresh ginger and garlic. There were 3 families there from outside the states (Guatemala, Belize, and Ecuador) and they were particularly happy with the meal (the usual lasagna and spaghetti really aren't their cup of tea). Will definitely make again!

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Cream Cheese Pound Cake III

Reviewed: Jun. 30, 2011

One of the absolute best cakes I've ever made! I followed the recipe ingredients and measurements exactly but used cake flour and added about a teaspoon or two of fresh lemon zest along with the teasp of vanilla. I think it turned out so well because I beat the h*** out of the butter and cream cheese until it was really light and then added the sugar very slowly and then beat until it was very fluffy. Lemon flavor was very subtle but enough to help balance out the sweetness. I served it with vanilla ice cream and the Fruit Salad Dressing on this site that I thickened to almost a custard consistency. Served it at the dinner we did for Ronald McDonald House and it was gone quickly. I will definitely make it again... Soon!

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Wacky Cake VIII

Reviewed: Jan. 31, 2011

Delicious! Made a single layer heart shaped cake with PB icing. Hubby loved it. Next time maybe more chocolate or 1/2 coffee to enhance the chocolate flavor.

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Fluffy Peanut Butter Frosting

Reviewed: Jan. 31, 2011

Flavor was wonderful - not too peanuty and not too sweet. However, mine was very stiff and hard to spread. I followed the recipe exactly. Only thing that might have made a difference is that my butter could have been softer. Still good though on my single layer Whacky Cake. Hubby loved it and since I had almost half leftover, I chilled it, rolled into balls, chilled again and then dipped in chocolate for some delicious Buckeyes! Double duty recipe!

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Cola Pot Roast I

Reviewed: Jan. 21, 2011

Let me preface this by saying that I am NOT a fan of pot roast - at all! Hubby is tho, so I gave this a try and was blown away by how good it was!! I didn't make any changes except I did add about a TBL of W.shire sauce (probably didn't make a difference). I did brown the roast and then put it in the slow cooker and poured the sauce over it. Set it on low and let it go for 8 hrs. It did worry me when DH came home and said "mmm smells like spaghetti" but it definitely did not taste like it. It came out perfect! The sauce was not too sweet at all and had a nice tang to it - almost sweet/sour but not quite. Dh made an open face sandwich the next day for lunch and loved it. This will definitely be made and shared again! UPDATED: I have made this several times now and have landed on my fav. modifications. 1)Heat 2 TBL oil in dutch oven and while it's heating, add 3 or 4 whole, peeled cloves of garlic. Remove when they start to brown This replaces the garlic salt. 2)Salt, pepper and flour the roast before browning. Remove meat and place in crockpot. I omitted the rest of the salt. 3) De-glaze dutch oven with about 1/3 cup good red wine making sure to scrap up the bits on the bottom. Pour over the meat. 4) In the same dutch oven, mix your tomatoes, spag. sauce seasoning, cola and veggies. Pour over meat and set crockpot on low for about 7 hours or high for about 5. 5) During last hour, add baby carrots and new potatoes if desired. This is now a fav of our family!!

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Banana Crumb Muffins

Reviewed: Jan. 9, 2011

My these were sure yummy! I used oil instead of butter and added some toasted chopped pecans but that was the only change and they were fantastic! I tried a second batch and added some coconut and lowered the amt of sugar. Added some coconut to the topping and it was also delish! Definite keeper!!

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Donna's 123 Sausage Balls

Reviewed: Nov. 26, 2010

This is how I've always made my sausage balls and they are never dry. The key is to make sure sausage and cheese at at room temp when you start mixing and that everything is mixed well. There should be no traces of the biscuit mix left when you start to form the balls. The only way to get it mixed correctly is to use your hands. I always have a couple dozen of these in my freezer ready to go.

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Lemon Cranberry Muffins

Reviewed: Nov. 24, 2010

Oh my are these yummy! I've tried these twice - once with dried cranberries and once with fresh. The fresh are by FAR better than the dried. I used orange instead of lemon by substituting the zest and juice of one large orange and the flavor was perfect! One tip I learned was to lightly dust the cranberries (or any berry you're added to a batter) with four so they don't sink to the bottom. The toasted almonds make this even better! Yummmm

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Strawberry Chantilly

Reviewed: Jul. 2, 2010

I've made this dessert for years and it's always a hit. Like others, I use less sugar and always use frozen berries that have been thawed. I also use pecans instead of walnuts and sprinkle some of the crumb mixture on top. Yummmy!

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Extreme Chocolate Cake

Reviewed: Apr. 21, 2010

This is the HERSHEY's PERFECTLY CHOCOLATE, CHOCOLATE CAKE recipe that has been on the back of their cocoa power for YEARS!!!!! And on their website. Even the verbiage in the directions is identical!! That aside, the cake is a very good one. I didn't try the frosting recipe but used the Hershey One Bowl Buttercream frosting instead. I'm just surprised to see it here without credit being give to Hershey.....,

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Sweet Restaurant Slaw

Reviewed: Apr. 5, 2010

What a winner! Only change I made was to use celery seed instead of poppy and only used half the oil. Just yummy! Great on pulled pork Bar-B-Q sandwiches.

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Butter Icing for Cookies

Reviewed: Apr. 5, 2010

Perfect cookie icing! Followed the easy directions except I didn't have cream so I used 1% milk and it turned out great! Dried hard on the surface but remained creamy inside. I even tried it with almond extract on some butter cookies and my family went nuts!

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Sausage Balls

Reviewed: Nov. 30, 2008

I think these are a staple is southern households. Growing up, my mom kept a couple dozen in the freezer at all times and I do the same. I use the original recipe which is 3-2-1 - 3 cups Bisquick, 2 cups grated cheddar and 1 lb. sausage. I've found that Jimmy Dean hot pork sausage makes the best but you can also use Rudy Farms or Bob Evans. Just make sure you use the bulk breakfast sausage. Also - the only way I've found to really mix these well is to roll up your sleeves and do it by hand. Keep mixing until all the baking mix is incorporated. It's even easier if you have the sausage at room temp. I find that I bake mine any where from 15 to 20 min depending how big I make them. However you make them, they are best warm. My daughter introduced us to dipping them in maple syrup - Taste just like a pancake and sausage breakfast!

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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Nov. 30, 2008

Oh my! These truely are the best I've tried... I cut the brown sugar down to 3/4 cup and only used 1 cup choc. chips and they were perfect. Did not spread too much at all. Stuck the dough in the freezer for about 10 min and then baked for 17 min on a Silpat mat. Made 25 cookies using a #40 cookie scoop. Perfect! Next time I will add pecans....

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Mini Ham And Cheese Rolls

Reviewed: Nov. 29, 2008

I have been making somthing similar to these for years and they are always a big hit - even with those who aren't crazy about ham and swiss! My recipe varies by adding 1 or 2 teasp. of Worchestershire sauce and NOT melting the butter. Simply soften it and then mix all the other ingredients (except ham, cheese, rolls). Slice the top of the party roll loaf, spread the softenend butter mixture on both of the cut sides of the rolls, layer ham, cheese, ham and put the top back on the loaf. These can also be baked in foil if you want a softer roll. Yummy with any kind of deli meat/cheese.

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Jamie's Cranberry Spinach Salad

Reviewed: Nov. 22, 2008

Very good and very easy. Don't skip toasting the almonds! I prepared the spinach in a large covered bowl, mixed the almonds and cranberries in another container and had the dressing a in jar with lid to shake up so I could take it to a pot luck. Worked out beautifully and had many requests for the recipe.

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Ron's Bread Machine White

Reviewed: Oct. 27, 2008

Very good and easy recipe. Made one loaf on Sat and another on Sunday. Used the last of the first loaf tonight for some cheese toast to go with the tomato soup for dinner. Very yummy. Plan on making our staple bread.

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Adrienne's Cucumber Salad

Reviewed: Jun. 29, 2008

Wonderful, simple recipe. Just like I used to have with a summer supper growing up in the South! I don't always have fresh dill to add but it's still great without it. This is a staple for our family.

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Vickie's Beer Bread

Reviewed: Dec. 30, 2007

Yummy!! If you want to make it even easier - use Bisquick. Just add 1/4 C to 1/2 cup sugar depending on how sweet you want it. I usually bake mine in muffin tins and pair it up with chicken corn chowder or vegetable soup. Oh yeah....I've found that good old Bud (not light) gives it the best taste.

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