barb Recipe Reviews (Pg. 1) - Allrecipes.com (18678029)

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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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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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Jenny's Grilled Chicken Breasts

Reviewed: May 19, 2013
Great flavor and easy to make. As others suggested, I cut slits into the raw breasts and let them marinade in the lemon juice for 2 or 3 hours. Our grill isn't prepared for use, so I cooked these in a skillet. They were good this way, but I can't wait to cook them on the grill. Well done, and thank you for sharing.
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Asparagus Quiche

Reviewed: Apr. 17, 2013
This is a great recipe just as it is. It also leaves plenty of room to play with - using different ingredients, etc. I never made a quiche before I made it last night for supper. It went over real big, and this morning there is only one piece left. I didn't have enough Swiss cheese so I finished off with mild brick. Next time I'll be sure to use all sharper Swiss. I also didn't have bacon for it, and I think it would have been better yet with it. I used whole milk because I didn't have half and half (can you tell I didn't plan to make this?). I might have put too many eggs in it - I put 5 eggs plus the yolk from the egg white. I can see not making it with the crust because I really wasn't noticing the crust. Be careful - I think I cooked it too long - about 40 minutes. I really didn't make changes - I modified to keep from going to the store:) Great recipe, and thanks so much for sharing.
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Croutons

Reviewed: Feb. 9, 2013
I really am so proud that I made my own croutons, and I did it with this recipe! I think I might have made more than required per the recipe. I used a hotdog bun and eight large hamburger buns that were stale. The croutons are nice and crispy without the threat of breaking your teeth. Next time I will use the suggested amount of garlic. I used only half this time. Also, I will use French or Italian bread next time, but the buns worked well too. I did not remove the crusts, and I baked them for twenty minutes on 350. I think this will work with any kind of bread. Thanks so much for sharing!
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Absolutely Fabulous Greek/House Dressing

Reviewed: Jan. 31, 2013
Hokey Smoke, Danielle. This is a good one for sure. It was a little too tart for me, so next time - and there WILL be a next time - I'll even the oil and the vinegar. Easy fix. I made it exactly per recipe, served it with a Greek inspired salad,and both of us loved it. I had a second salad. Will be good on anything. Thanks much.
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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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Chunky Marinara Sauce

Reviewed: May 10, 2013
Ingredients that are readily on hand, quick to prepare and cook, a snap of a clean-up makes for a great recipe. Here's what I did: pressed 2 small cloves of garlic, 2 8-oz cans (I used too much oregano and added a can to tame it) of tomato sauce, 2 tsp. sugar, 4 oz can of mushrooms. I served this over lemon pepper spaghetti from this sight and covered with Parmesan cheese. Very tasty. I will be making this again and again with even more variations. I think adding Italian sausage, green pepper, zucchini, and/or more will be delicious. Thanks for sharing this recipe.
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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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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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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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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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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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Gravy Baked Pork Chops

Reviewed: Jan. 21, 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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Pork Chops in Mushroom Gravy

Reviewed: Jan. 3, 2013
I just used this recipe tonight, and it was very easy and very good. I had two problems: 1. I had no pork chops so I used chicken breasts, and 2. I will make double the gravy next time. The gravy problem could be due to the large chicken breasts. I'll use pork chops next time. Very good, and thank you.
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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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Fluffy Pancakes

Reviewed: Jun. 17, 2012
I quit making pancakes from scratch because they were tasteless and I burned them. These are wonderful! between my son and husband 10 were eaten! Good thing I doubled the recipe. These have a wonderful texture and flavor. There is absolutely no need to change anything with the recipe. Definite 5 stars. Thank you for sharing this!
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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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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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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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