Just me Recipe Reviews (Pg. 1) - Allrecipes.com (18712554)

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Mexican Atole

Reviewed: Dec. 24, 2007
This is great and I have made it for years. I will often us a combination of water/milk and white sugar/brown sugar to alter the flavor. Some people also add chocolate or mashed berries but I prefer it plain with lots of cinnamon and vanilla. Try this and you will not be disappointed. Also to the person who said cornstarch is authentic....they are dead wrong. Masa is authentic. Also if you have to use brown sugar because you cannot find pilocillio and want a more authentic taste...add a touch of molasses. I usually don't even when using plain brown sugar but some folks do. In addition....Champurrado is pretty much atole with the addition of Mexican chocolate. Both are made with masa when its available (and pretty much is everywhere)
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65 users found this review helpful

Irish Breakfast

Reviewed: Jun. 28, 2005
It is not authentic until you add black and white pudding as well as baked beans (which I really hate on my breakfast to be honest). This is more an "Irish American breakfast". Not bad but not Irish. I went to culinary school in Ireland and really....it NEEDS black and white pudding.
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53 users found this review helpful

Popcorn Salad

Reviewed: Jan. 23, 2008
This is great. I had to leave off the water chestnuts since I am allergic and have had to use Bac'os once but it was still a big hit. I also alter the types of cheeses so that it has a more exotic flavor. It is always the first things to go and the conversation piece. JUST MAKE SURE YOU REMOVE ALL THE KERNALS!!!!
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42 users found this review helpful

Bird's Nest Egg Salad

Reviewed: Aug. 18, 2008
This is great. The nests are a great addition to any type of salad. The only thing different I did to the salad was add a dash if curry powder and dash of celery seed. It was perfect. I have served the nests with tuna, egg, chicken and turkey salads in them too. They are always a big hit.
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26 users found this review helpful

California Style Israeli Salad

Reviewed: Apr. 25, 2005
This is a wonderful salad. I have made it both with jicama and without. Without it is more traditional and with, a little more modern and more cruncy. I have also used different colors of peppers mixed together to give it a more colorful appearance.It has become my favorite salad.
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24 users found this review helpful

Hash Brown Ham Quiche

Reviewed: Jan. 28, 2008
This was great. I made a few modifications. I had to skip the green pepper as my family will not eat them so I doubled the mushrooms. I put some cheese on top of the hash brown crust and then poured in the mixture to which I had added a little white cheddar and sharp cheddar plus a little ground red pepper and some Bayou Blast to give it a tad of a kick. I let this cook for about 25 minutes then added a cup of mixed cheeses to the top. I used sharp cheddar, mild cheddar, white cheddar and parmesan (these were the cheeses I had) and it was great. My family rated it an A plus and if you want to have leftovers, you better double it. I think this could be made with any meat and any cheese. Next time when it is just the adults I am going to try ham, jalapenos, onions, green peppers and maybe some sausage or bacon. It is a recipe that can be mixed and matched easily to suit any families tastes from the youngest to the oldest. Great comfort food!
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21 users found this review helpful

Slow Cooker Cheesy Potatoes

Reviewed: Sep. 24, 2006
I took the advice of others. I added 8oz of sour cream, a bit of cajun seasoning, salt, pepper and some 'extra hot' seasoning. I also added a can of golden mushroom soup, a can of cream of chicken soup, a small can of mushroom bits and twice the amount of the french onions. My crockpot runneth over LOL but the potatoes were all gonein no time at all. Excellent!!!!! Since then I have added ham cubes and bacon bits to it and it was an even bigger hit!
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20 users found this review helpful

A Slow Cooker Thanksgiving

Reviewed: Aug. 28, 2010
This is an ok recipe. The problem for me was the bread cubes at the bottom. They stayed dry and unappetizing. I had to get them out of the crock pot. Once I got them out, the rest was good. I even added the cranberry and it was just about the right amount of sweetness to go with the savory of the sage. I also added summer savory to it. The next time I make it, I will not put the dry bread cubes at the bottom. I will make double the match of the stuffing mixture and put someo n the bottom and some on the top. I think that will fix the dryness for me (I HATE dry food). With a few fixes it might be a 5 star.
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19 users found this review helpful

Cool and Spicy Melon Soup

Reviewed: May 29, 2011
"2 lime juice"? 2 what? Tablespoons, teaspoons, 2 limes? Can someone let me know what this is? I have made soups like this in the past that were amazing (hence the rating because I had to rate it to ask the question). I assume this is 2 T of lime juice but it would be nice to know.
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11 users found this review helpful

Gelatin-Flavored Popcorn

Reviewed: Aug. 29, 2010
This was very good. I only used about 9 cups of popcorn and like others said, cut the butter in half. I used cherry Jello and you could taste the cherry. I also followed the advice of another reviewer and added baking soda. The result was a crispy dry popcorn that you usually find on boardwalks and at fairs. I also baked it for about 40 minutes and that dried it out even more and made the taste pop. I am anxious to try try other flavors. This will be a good recipe to use at Halloween. I plan on using berry, pineapple, peach, orange and pina colada. I will also make grape but add a few drops of purple food coloring so it does not turn grey. Thanks for this wonderful recipe!
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11 users found this review helpful

Wisconsin Slow Cooker Brats

Reviewed: Nov. 3, 2007
These were quick and very good. I used Guinness and a red onion. I also used regular ketchup and spicy ketchup combined and then put them under the broiler. They were great. Can't wait to do them on the grill.
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11 users found this review helpful

Apple and Onion Beef Pot Roast

Reviewed: Dec. 26, 2010
I didn't care for this at all. . It was just bland pot roast and I usually serve foods with more spice and zing. I won't be making it again.
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9 users found this review helpful

Cocktail Meatballs II

Reviewed: Aug. 18, 2008
I have made this for years and it is very good. I have always called them "Grape Meatballs" so people will raise their eyebrows and be skeptical. Then they taste it and enjoy it. I sometimes put a few crushed saltines or breadcrumbs in the meatballs and it does not change a thing (I do this when I have saltines or breadcrums to use up). I serve these as a main course over saffron rice or wide Amish noodles and they are always a hit.
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9 users found this review helpful

Poor Man's Sandwich

Reviewed: Jun. 30, 2004
I loved this recipe. I had to try it because it was so different and didn't really think I would like it all. The flavors really compliment each other.I used Claussen Sandwich Stackers and red onioin. It's standard lunch box fare now.
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9 users found this review helpful

Carrot Souffle

Reviewed: Sep. 15, 2010
This is a fantastic recipe. I added a little of the water the carrots were boiled in (and saved the rest to boil rice in later so we still go the nutrients) to the blender to blend the carrots. I cut down the sugar and since we like a lot of cinnamon in my house I used a lot and this was a HUGE hit and trust me, I actually hate cooked carrots but this was more like a carrot cake taste wise. It will be made often in my house. Thanks so much for this recipe.
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8 users found this review helpful

Alaskan Halibut Lasagna

Reviewed: Oct. 29, 2010
This is a great recipe. By accident I added to much cheese (too much going on in the kitchen) and it became very oily. I also think my family will like it better with chicken and veggies. That said, this was great just the way it was. I also think I will use fat free swiss cheese or skim swiss cheese. Great recipe! Thanks so much!
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7 users found this review helpful

Fatoosh

Reviewed: Jul. 3, 2004
This was awesome! I found Sumac on line at a store called Hashems and made this. Its was great! Sumac kind of sticks to your teeth but it's worth it! People who would not normally touch this type of thing were smitten. It is now a family favorite!!!!
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7 users found this review helpful

Sesame Noodle Salad

Reviewed: Aug. 29, 2010
I add more chili oil to the dressing and actually add more vegetables to the dish. It's VERY good. I never serve it warm. I always serve it ice cold and its perfect to take to work as I don't have to fight for a microwave.
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6 users found this review helpful

Fried Green Tomato Sandwich

Reviewed: Aug. 29, 2010
This is good. I actually don't use straight up cornmeal. I make a mixture of white cornmeal, raw grits, yellow cornmeal and flour. It seems to stay on the tomato better. Sometimes I actually leave off the cheese and jalapeno and serve this on a rye bread. Its always awesome!
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6 users found this review helpful

Grilled Portobello Mushrooms

Reviewed: Aug. 30, 2012
These are perfect! We marinate them for about 4 hours (easy marinade to fix up and it takes about 5 minutes...if that) and then cook them on the grill. The first time I tasted these I thought I would fall onfo the floor in convulsive seizures of culinary delight (ok that is too dramatic but I am trying to convey...these are REALLY good!). I don't eat meat and had not had a "burger" (I do not like the frozen veggie burgers very much) in a long time. I ate these on hamburger buns with some habanero mustard (I like things hot) and my eyes rolled back in my head (ok..more drama I know LOL). Tonight just made them for the 2nd time and they were every bit as good as the first time we made them. Try these! You will not be sorry!!!
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5 users found this review helpful

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