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Spareribs and Kraut

Reviewed: Mar. 23, 2015
I gave this one four stars only because I did some tweaking. I took the advice of some reviewers, and browned ribs in a pan, baked ribs for one hour at 400 (covered), added the kraut and baked for three and a half hours at 300 (covered with foil), added a little water, brown sugar and shredded apple to the kraut before baking. My gosh, these were so good! Just like my mom made. No need for a fork because the meat was so tender. Served with rye bread and mashed potatoes. I absolutely will make these again. Thanks so much for sharing.
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Country Apple Dumplings

Reviewed: Mar. 20, 2015
This is a surprisingly good recipe. Except for using extra cinnamon and using diet pop and Splenda, I followed the recipe. The only problem I have is that I couldn't taste the apple much. Maybe I had too much pastry. My boyfriend thinks that it would be really good to add a little glaze on top when they come out of the oven. Sounds good to me. Thanks for sharing, docswife... I'll be making this again
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Asparagus and Mozzarella Stuffed Chicken Breasts

Reviewed: Mar. 20, 2015
This was not only good, but easy to make as well! The only tweaking I did was add some medium Swiss cheese with the mozzarella (I love Swiss and asparagus), melted and put a little butter on the bread crumbs as it baked, and before baking I roasted the asparagus in the oven for about 7 minutes at 450. Everything else was per the recipe. We ALL loved it. Will definitely make this again. We've also thought of a few variations for it, but this original was very, very good. Thanks for sharing!
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Sweet Corn Bread

Reviewed: Mar. 6, 2015
Without a doubt, this is the best corn bread I've ever had. The stuff that is made with a mix or made in the store or bakery would often taste good, but were dry and always left a "funny" taste in my mouth. I've used several recipes, but they always resulted in dry and crumbly bread. None was good to use the next day, and I always threw it out. This bread has just the right amount of sweetness, and it is so moist! I made it last night, and although it's a little drier today (which is to be expected), it was still moist enough to ENJOY at breakfast - no crumbles at all. It's taken years, but I've finally got my recipe. Think I'll be making a lot more corn bread for now on. Thanks so much.
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Slow Cooker Chicken and Dumplings

Reviewed: Dec. 26, 2014
This turned out to be better than I expected. The only reason I'm giving it 4 stars instead of 5 is because it doesn't taste like true chicken and dumplings, and I felt I needed to make some changes: added a little seasoned salt and garlic powder. Also, I added LOTS of fresh carrots, and some onion and celery. I diluted the soup with chicken broth and water. While I was stirring it in the crock pot I thought it looked a little short and gloppy, so I added a can of cream of mushroom soup diluted with water along with the two cans of cream of chicken. It was very good, and my family liked it a lot. The chicken was quite tender. This is great to use when you don't have time to cook. Thanks for sharing.
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Egg Custard Pie II

Reviewed: Dec. 26, 2014
This is an easy recipe for sure. I think it calls for a little too much sugar and vanilla. It also doesn't make enough to fill a 9" pie... 8" would work well, or double the recipe for 9". Other than that, I think the texture is good. I sprinkled some nutmeg on top when it was done. That made it look pretty. It isn't a bad recipe. I'll make it again using the changes I wrote above.
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Baked Spaghetti Squash Lasagna Style

Reviewed: Nov. 22, 2014
Gosh, this is soooooo good! We were looking for something different to bring to the Thanksgiving feast, and we found it. I didn't really layer it (only because I didn't feel like it). Next time I will make more sauce. The sauce is so good, I'm sure I can find other things to use it for as well. Definitely will be making this again and again. Thank you very much for sharing this tasty recipe. Good job!
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Spaghetti Squash with Fire Roasted Tomatoes

Reviewed: Nov. 22, 2014
This is a promising recipe - we LOVE the ingredients. We found it to be a little bland though. I think the next time I make it I will make more of the sauce and add more asparagus. It also needs some kind of herb - oregano maybe. Sounds like I'm complaining, but I'm not. It really is a good recipe. We'll be making it again! Thanks so much for sharing...
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Hot German Potato Salad III

Reviewed: Nov. 13, 2014
This is a great basic recipe for German Potato Salad. I could never find a recipe that sounded like what I wanted -- until I found this one. Very tasty and my family enjoyed it very much. I used more bacon than it called for, just because we like bacon so much. I didn't use the celery seed, but I will next time. I added green onion to it to make it look pretty. The only thing I would change is the sauce. We don't think there is enough of it, so I'll make a double batch of the sauce and maybe add a little more vinegar and sugar to it. Otherwise it is a very good recipe and it will be made often at our house. Thank you for sharing
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My Mother's Swiss Steak

Reviewed: Nov. 13, 2014
I'm giving this recipe five stars because it taught me how to make delicious Swiss Steak, and the recipe is so easy to follow. I have NEVER had round steak that was so tender. Usually it's very tough. This was so tender that I honestly cut the meat with my fork. Unbelievable. Thank you for adding steps on how to use the mallet. I've used a mallet before, but didn't know how to use it properly. I tweaked the recipe just a little bit. I halved the recipe because only two were eating. I used a can of stewed tomatoes in place of regular tomatoes just because I think I had it that way before and I liked it. It was great! I also cut up a medium to small onion into bite size pieces (not chopped), and for good measure I tossed a little onion powder in as well. I also cut the pepper in bite size pieces (and used just a tiny bit more than the recipe called for). Like another reviewer wrote, I will double the sauce next time. My gosh this was good! I don't remember when I cooked a better meal. Seriously. I served it with mashed potatoes. SO, SO GOOD!! It will surely be a regular at our house. Try it - you'll like it. Thank you so much for sharing.
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Stuffed Peppers

Reviewed: Nov. 7, 2014
I made this last night. It's a good recipe, but I made some changes, hence the four stars. First, I used red peppers instead of green, just for different flavor (and they had a great sale going on). I doubled the mixture because these peppers were huge. I ended up using an extra can of sauce which I mixed with a little water. This made it easier to baste them. After about 1/2 hour I covered the baking dish with aluminum foil to retain heat and soften the peppers. One of the other reviewers wrote that she layered cheese in the peppers, so I did that. They turned out pretty good! They're even better the next day. Next time I'll blanch the peppers before filling so that they will be softer. Good recipe, Thanks for sharing.
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Cheese and Bacon Potato Rounds

Reviewed: Oct. 31, 2014
Wonderful recipe! I made it tonight with baked ham and green bean casserole. Like others suggested, I added a little garlic powder and black pepper, but other than that I followed the recipe. This will be made over and over. Thanks so much for sharing...
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Slow Cooker Italian Beef for Sandwiches

Reviewed: Jul. 8, 2014
I thought this was bland. My chuck roast was just over 2-1/2 pounds, but I used all the measurements of ingredients for five pounds as called for in the recipe. I took the advice of some others and omitted the salt. Beef broth was used in place of water, and I used two packets of salad dressing mix. It cooked on low for about 8-1/2 hours. I then took out the meat to shred, and found that it was very bland - tasted like a regular beef roast to me. I added the salt plus more garlic powder, oregano, and pepperoncini (about 4 mild with juice), then cooked it on low for about another hour. It was much better after that, but there is still something missing. Next time I make this (and I WILL make it again), I will add hotter pepperoncini right at the beginning, and maybe add a little crushed red pepper. I'll also double up on all the seasonings. Maybe there was too much liquid for this size roast? Maybe my seasonings are too old? This recipe has a lot of potential. Thank you for sharing!
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Heinz® Classic Meatloaf

Reviewed: Jun. 29, 2014
I can't really say that I love or dislike this recipe because I didn't follow the directions. For one thing, I mixed up the measurements on the onion and peppers, so it had half the amount of onion (that's entirely on me). Please be careful of this because it results in a lot less flavor. I didn't care for the idea of the sauce, so I sauteed the vegetables and put them in the mixture with the ketchup and about a tablespoon of Lea & Perrins. I also left out the celery. The flavor would have been much better had I used the right amount of onion. One other thing is that the meatloaf is crumbly. I don't know what I did wrong. I had two pounds of meat instead of a pound and a half. Maybe I should have used two eggs? I will try this recipe again, only next time I'll be more aware of my measurements. If done properly, it could be very tasty.
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Best Grilled Pork Chops

Reviewed: Jun. 28, 2014
These chops are terrific! In fact, while we were eating I was asked to make them again. I didn't have lemon pepper, so I put the juice of a lemon in it and added a lot of ground black pepper. Next time I go to the store I'm going to get the lemon pepper because I think it will taste even better. I let them marinate for about 8 or 9 hours in a plastic storage bag, and kept turning it over about every hour or two. I didn't know what a teaspoon of garlic looked like, so I pressed four cloves in it. You can really taste the garlic :) My son grilled them, and they turned out perfectly. Very tender and fragrant. I made three chops - one for each of us. Next time I'm going to double that so we have left overs {I THINK we'll have left overs}. This would be good on a green salad. I'd like to try it with beef also. Thanks so much for sharing this recipe... well done!
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Ham and Egg Breakfast Bake

Reviewed: Jun. 28, 2014
This is a great recipe. I think I overcooked it (but that's on me). Will make it again when we have guests. I think you can have this for dinner as well- with salad and a vegetable. Roasted asparagus would do well with this.
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Banana Cream Pie I

Reviewed: Jun. 28, 2014
I've made this pie twice. The first time it was absolutely out of this world! Best banana cream pie I've ever had. It was so good that I served it at a dinner party. This time I made two - one with Splenda, and one with regular white sugar. The one with Splenda had a funny taste to it, but it set up very nicely. The flavor could have been from the Splenda, but I've never had a funny taste from that. The sugar one was soupy, but I was told that it had a much better flavor than the other. I don't know what I did wrong. Maybe I didn't cook it enough?
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Breakfast Burritos de Frank

Reviewed: Apr. 22, 2014
We thought these were good. I doubled up the recipe because I wanted to freeze some. I added breakfast sausage because we thought it would taste good. I wouldn't do this again. My tortillas were flour because I thought that's what it called for. I would use them again as they hold up better than corn. The tortillas were too small - I got the ones for tacos, which resulted in tiny burritos. Next time I will use the larger ones. To cut corners I mixed the cheese and salsa. I wouldn't do that again because the cheese didn't melt well. In all, follow the recipe as written and you'll end up with a good, quick breakfast.
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Apple Pie by Grandma Ople

Reviewed: Oct. 18, 2013
This pie has very little flavor. It's just hyper-sweet. I made two of them today and followed the directions as written. One pie I made with a regular top crust, the other with a lattice top. The lattice top was better than the full top, but that isn't saying much. Cinnamon (and other flavorings as desired)is in order. There is no way I would make this again. I feel as though I wasted a lot of good apples. No disrespect to Grandma Ople, but I'll stick with the pies I usually make.
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Baked Fresh Cherry Pie

Reviewed: Oct. 12, 2013
Today I'll be baking the 2nd pie from this recipe for this week. It is the best cherry pie we've ever had, and it is one of the easiest to make. There is nothing I would change about this recipe. I used the frozen pie cherries (unsweetened - just cherries) and it worked out very well. I took the advice of another viewer and added an extra cup because they were frozen. I've GOT to find a source for fresh cherries. Thanks so much for sharing this one. I have no reason to look for another recipe.
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