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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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4 users found this review helpful

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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3 users found this review helpful

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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3 users found this review helpful

Antipasto Salad

Reviewed: May 19, 2013
This is a great salad - so much better than when it's made with bottled dressing, and very easy to make. I made the following changes: I used 1/2 canola oil and 1/2 olive oil. I don't like basil so I used Italian seasoning. I used the tomato, cucumbers. sweet onion, green pepper, the mozzarella cheese, and the pepperoni. You can do anything you want with this... it's the dressing, and it's a good one. I did let it marinade overnight, but the noodles soaked up the dressing, so I made half of a second batch and mixed it up just before serving. My boyfriend loved it, and he usually doesn't like this kind of salad. Good job, and thank you for sharing!
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3 users found this review helpful

Balsamic Salad dressing

Reviewed: Aug. 15, 2008
Thank you, Thank you, Thank you!!! What an easy and tasty recipe. I'm a diabetic at risk of major problems if I don't get my act together. I don't like using "low fat" or "fat free" foods because I don't know with what they're replacing the fat. Thanks so much!
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3 users found this review helpful

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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2 users found this review helpful

Cream of Chicken Breasts

Reviewed: Apr. 15, 2013
This recipe is wonderful. I added a few things... First, I didn't have cream of chicken so I used 2 cans of cream of mushroom diluted with 1-1/2 cans of milk. I also added more mushrooms, 2 cubes of chicken broth, some onion powder, garlic powder, 2 - 3 shakes of poultry seasoning, and ground pepper to the soup mixture. I browned the breasts in a 12" skillet, poured the soup mixture over it, and cooked on the stove, covered at a low-medium setting for about 30 minutes. I served it over mashed potatoes and made a side dish of lemon asparagus, also on this site. This sounds like a lot of changes but it really isn't. We had a fabulous dinner. Thanks so much for sharing this!
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2 users found this review helpful

Sandies

Reviewed: Dec. 23, 2012
This is a simple recipe that makes a fabulous cookie. I followed the directions - made no changes - and what I got was a divine cookie that literally melts in you mouth. Thanks for sharing!
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2 users found this review helpful

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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1 user found this review helpful

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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1 user found this review helpful

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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1 user found this review helpful

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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1 user found this review helpful

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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1 user found this review helpful

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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1 user found this review helpful

Banana Muffins II

Reviewed: Jun. 9, 2013
EXCELLENT!! I made these exactly as the directions say, and I have to tell you all that not only are these the easiest banana muffins I've ever made, but they are absolutely delicious as well. No need to tweak as far as I'm concerned. These are already a new favorite. My family couldn't wait for them to cool entirely (I'm guilty of that as well). Thank you so much for sharing this recipe, ABI...
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Stromboli Grinder

Reviewed: May 12, 2013
This sandwich has great flavor and is VERY filling. I didn't use hot chilies, and don't know what mascarpone cheese is, so I didn't use it. I used provolone cheese and it turned out nicely. We ended up eating with a knife and fork - I really piled the ingredients high. I used a marinara sauce recipe from this site and the flavors and textures blended well. Make sure your roll is big enough to take all the ingredients. I used French bread and ended up having to wait to get the sandwiches out of the oven to add the marinara to it because the bread wasn't thick enough. One negative is that it takes a little work to make them. It's worth the effort. Thanks for sharing.
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1 user found this review helpful

Dutch Apple Pie with Oatmeal Streusel

Reviewed: Apr. 18, 2013
Lord this is SO good! I have to admit I was skeptical while I was making it. I have never used nutmeg or allspice in pies before, but I decided to follow the directions. Now here it comes: 3 things I did differently - I didn't use the lemon zest, and I used more apples than the recipe called for, and I used at least 2 tablespoons of cinnamon. Other than that I followed it as written. I did have to bake it longer - about an hour on 375 (after the first 10 minutes), and some of the apples still had the slightest hint of a crunch, which isn't a bad thing. I had many apples that needed to be used, so I mixed Grannies, Jonagolds (my favorite baking apple), and Honey Crisps. Oh I'll be making this one over and over again. Thanks so much for sharing!
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1 user found this review helpful

Lemon Asparagus

Reviewed: Apr. 15, 2013
Fantastic! I have NEVER had such good asparagus. I was afraid to use the broiler (I haven't done that before)so I baked it at 450 for about 20 minutes. Instead of vegetable oil I sprayed with Pam. Oh my God this is good! Thank you SO much for sharing!
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1 user found this review helpful

Cabbage Rolls III

Reviewed: Jan. 19, 2013
This is a great recipe, very easy to make, easy clean up, and very good. I misread the recipe and thought it called for 1/4 inch chops. Mine had to be at least 1-1/2 inch, so I made triple the gravy. When I realized what I did, it was too late. Read the recipe... believe me, you won't need triple the gravy (lol). Very good, and thanks for sharing. I'll be making this again.
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1 user found this review helpful

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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0 users found this review helpful

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