ISCHUO Recipe Reviews (Pg. 1) - Allrecipes.com (18732925)

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Super Sausage Gravy

Reviewed: Jun. 27, 2007
This was possibly the best sausage gravy I've ever had. I doubled the flour and milk as many reviewers suggested, but turned out I didn't need to double the grease. :) I used regular pork sausage seasoned with a bit of garlic and onion powder, sage, a tiny bit of thyme, and of course lots of black pepper. It did not need salt at all. The great thing about this recipe is that you can make the gravy right in the pan with the sausage. I've never done it that way before, and I've made lots of gravy! Try it! You'll like it!
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895 users found this review helpful

Triple Strawberry Cake

Reviewed: Sep. 5, 2004
This cake was awesome, but I too used only 2 cups of water in the gelatin as directed on the package. I topped it with cream cheese/whipping cream dressing I adapted from recipes on this site and decorated with fresh strawberries (in sugar). Wow. Several folks told me it was the best cake they think they've ever eaten. And it is very simple to make. I usually always make cakes "from scratch" but I believe I've been won over to using box mixes once in a while. Good recipe!
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11 users found this review helpful

Megan's Granola

Reviewed: Jan. 1, 2012
My favorite granola recipe, although I have to admit I've never made it exactly as written. I use 8 cups of oatmeal, but then from there it's pantry clean-out time. Whatever nuts, seeds, or dried fruit I have goes in. The key ingredient for my family is the maple syrup. If you like your granola with a little less sweetness, you can also add uncooked oatmeal to the mix after it's done (along with the dried fruit).
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6 users found this review helpful

Strawberry Cream Cheese Clouds

Reviewed: Sep. 5, 2004
I made the "cloud" portion of this recipe and it was delicious with fresh strawberries! Very easy and simple too. It definitely turned out looking elegant and difficult. :)
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6 users found this review helpful

Tuscan Soup

Reviewed: Jan. 2, 2012
This soup is excellent, and so simple! I use frozen spinach and regular milk, and it's still very, very good. Oh! And a shake or two of Parmesan cheese in each individual bowl is a must! Really makes it delicious.
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5 users found this review helpful

Slow Cooker Carnitas

Reviewed: Oct. 23, 2011
I love this recipe. Nothing better! Oh - in case anyone doesn't know... Pork shoulder = pork butt. :)
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4 users found this review helpful

Chocolate Cornstarch Pudding

Reviewed: Jul. 10, 2011
This is an excellent, quick recipe when you need a chocolate fix. You can adjust the flavor/sweetness by adjusting the sugar, cocoa, or vanilla slightly until you get it just the way you like it. You can also use a drop or two of mint extract instead of the tsp of vanilla. Make an extra batch and FREEZE it! These make the best fudgsicles. After it has cooled slightly, spoon it into Popsicle molds.
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4 users found this review helpful

Beef Barley Vegetable Soup

Reviewed: Aug. 24, 2005
A shortcut to this recipe is to use your pot roast leftovers from dinner. The slow cooked beef flavor, the seasoning, the carrots and potatoes and onions, are all there already, with their fantastic slow-cooked flavor. Just add barley (and necessary liquid for it to cook in),tomatoes, and add additional frozen vegetables like peas or mixed veggies. Instead of sauteeing celery, you can sprinkle in celery seed. Simmer according to directions on the barley. This is a no-sweat supper for sure!
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4 users found this review helpful

Big Soft Ginger Cookies

Reviewed: Dec. 21, 2009
Oh yeah, these are good. I used butter instead of margarine, but otherwise baked according to the recipe. They are fantastic. Delicious.
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3 users found this review helpful

Fresh Rhubarb Pie

Reviewed: May 26, 2009
Great recipe for "real" rhubarb pie, if that's what you like. Without strawberries, rhubarb pie is tangy - so be prepared. My family loved it.
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3 users found this review helpful

English Royalty Chocolate Chip Scones

Reviewed: Feb. 28, 2009
Very good when the liquid and butter amounts are adjusted as other reviewers suggested. I used my food processor: Add the dry ingredients and pulse a few times; add one stick of cold (or frozen) butter, cut into cubes, and pulse several times--until it resembles coarse meal; add the chocolate chips and pulse; then turn the processor on as you slowly add the liquid. Don't overwork it. You're just combining the ingredients. The dough will look dry and powdery, but open the food processor and see if it will come together when you pinch it with your fingers. If not, add a few more drips of juice. I didn't use the biscuit cutter. I just formed it into a round and cut it into 8 wedges. Tasted great!
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3 users found this review helpful

Cinnamon Swirl Bundt Coffee Cake

Reviewed: Nov. 11, 2012
This coffee cake turned out so well - dense but moist. I'll definitely make it again. Like others, I used the regular way of mixing ingredients for a cake: creamed together the butter and sugar, then added the eggs one at a time and then the vanilla. In a separate bowl, combined the flour, baking powder, and baking soda. Alternated adding the flour mixture and sour cream until it was combined. Don't overmix once the flour is added.
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2 users found this review helpful

Ruth's Grandma's Pie Crust

Reviewed: Oct. 10, 2009
This is the one. I used this recipe (minus the sugar) to make crust for pot pie. As written, it made just enough for a top and bottom crust using a large (9.5 x 13.5 x 2)glass baking dish. The dough is fairly sticky, so I rolled it out on floured wax paper, which worked perfectly. I didn't chill it. Even though I'm sure I over-worked the crust edges, the whole crust turned out tender and flaky. I can't wait to try it with a fruit pie.
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2 users found this review helpful

Heavenly Angel Food Cake

Reviewed: Aug. 28, 2009
I can hardly believe that my first attempt at angel food cake was so successful. I loved it. I'm making it again.
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2 users found this review helpful

Quick and Easy Pizza Crust

Reviewed: Jul. 31, 2007
This is a good, quick pizza crust. Perfect for nights when you don't feel like waiting for dough to rise twice. I rated it 5 stars for that reason, but realize that it is not the thick, doughy kind. It reminds me more of CiCi's crust. It also has really good flavor.
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2 users found this review helpful

White Chocolate and Cranberry Cookies

Reviewed: Dec. 17, 2005
Wow, these are good. I made them with regular chocolate chips and they were still delicious. This will be my chocolate chip cookie recipe from now on!
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2 users found this review helpful

Easy Dump Cake

Reviewed: Dec. 13, 2004
This was only "okay."
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2 users found this review helpful

Pope's Valentine Cookies

Reviewed: Dec. 13, 2004
These were good and, as others have said, very easy to work with. My four year old daughter loved cutting out and rolling the dough. We frosted with "Sugar Cookie Frosting," also on this site. A great time was had by all. I liked, but didn't LOVE, the taste. The family ate them all up, however. (And I helped.)
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2 users found this review helpful

Pumpkin Muffins II

Reviewed: Oct. 30, 2004
Wow. Really moist and tasted great. We didn't put any topping at all on them (we were too busy eating them). I substituted pumpkin pie spice for the individual spices.
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2 users found this review helpful

Best Bread Machine Bread

Reviewed: Jul. 17, 2013
This recipe was successful for me the first time out. It made a nice sandwich bread. I followed a reviewer's suggestion and reduced the yeast to 2 teaspoons and increased the salt to 1 1/2 teaspoons, which worked perfectly. My bread machine, like others, says not to let the yeast touch the water, but I followed the directions here - letting the yeast dissolve and foam for 10 minutes in the warm water before adding the other ingredients - and it worked! I'm making it again tonight. Thanks for the great recipe! (And it's so much simpler than the bread recipes that came in the bread machine manual.)
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1 user found this review helpful

 
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