SANDY0225 Recipe Reviews (Pg. 1) - Allrecipes.com (18788078)

Danish Potato Soup

Reviewed: Jan. 18, 2012

I made the soup as written, and it was a little bland. So I heated up 2 cups of water to boiling and in it I cooked 1 large onion, chopped, 5 cloves of homegrown garlic, minced, 1 teaspoon of ham base, and 1 turnip cut into small cubes. I cooked all this together and added to the soup, heated it all back up and then it was like a 5 star soup.

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1 user found this review helpful

Baked French Fries I

Reviewed: Jan. 16, 2012

Baked bar be que chicken and these fries were an awesome combo. I grow my own garlic so I used crushed fresh garlic instead of powder. We baked these along with the chicken at 350 instead of 400, and baked them for an hour, flipping once.

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1 user found this review helpful

Baked Bar-be-que Chicken

Reviewed: Jan. 16, 2012

This was simply awesome. The chicken was tender and flavorful and the bbq was cooked on for just long enough to get browned. Yummy with baked french fries I and an ear of corn from the freezer. Thanks for sharing!

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1 user found this review helpful

Ginny's Cheezy Macaroni

Reviewed: Jan. 16, 2012

my favorite macaroni and cheese recipe now. It's just so easy and consistent.

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0 users found this review helpful

J.P.'s Big Daddy Biscuits

Reviewed: Jan. 16, 2012

these are really good but if you put in all the milk it calls for, you end up with drop biscuits. Those are still good, for rolled biscuits, use 3/4 cup milk.

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Buckeyes II

Reviewed: Jan. 16, 2012

really liked the texture of these. These are the old fashioned ones I remember from my childhood. The graham cracker crumbs make them not quite so sweet also which we liked.

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Aunt Teen's Creamy Chocolate Fudge

Reviewed: Jan. 16, 2012

made three batches and it turned out great

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2 users found this review helpful

Creamy Peanut Butter Fudge

Reviewed: Jan. 16, 2012

made three batches and it turned out perfect each time

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0 users found this review helpful

Pineapple Upside-Down Cake VII

Reviewed: Jan. 16, 2012

very good recipe

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1 user found this review helpful

Mom's Coleslaw

Reviewed: Jan. 16, 2012

This coleslaw really rocks. It was a lot better than mom's!!!

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Cheesy Taco Dip

Reviewed: Dec. 13, 2011

We make pretty much the same thing except we use the 2 lb loaf, 1 lb ground beef, 1 pint salsa, taco seasoning or chili powder, a dash of garlic. AND we add 1 can refried beans. It makes it look even uglier, but it goes further, maybe just a little better for you, and it's less salty. This version was a little lacking in flavor we thought in comparison to our usual dip recipe.

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3 users found this review helpful

Cheddar Baked Chicken

Reviewed: Oct. 9, 2011

my daughter Rachel, who is 15 made this for supper and we all loved it. She followed the directions and made it according to recipe and it was great with stir fried green beans and a baked potato. Thanks for sharing!!!

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1 user found this review helpful

Chicken Cordon Bleu II

Reviewed: Feb. 16, 2011

I liked this recipe a lot. I really used it as a base and changed it as did lots of others. I was afraid the cheese would come out during cooking in the skillet, so I rolled the chicken in home made shake and bake coating mix and baked it in the oven at 400 for 30 minutes. I made the sauce separately, I used 1cup white wine, 1 cup chicken broth, and 1/2 t thyme and reduced it down, then added a can of cream of mushroom soup to thicken it since I didn't have any cream. It was amazing.

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13 users found this review helpful

Easy Baked Chicken Cordon Bleu

Reviewed: Feb. 16, 2011

This was a good recipe for valentines day. Thanks for sharing.

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9 users found this review helpful

Soft Sugar Cookies IV

Reviewed: Feb. 14, 2011

Really liked the ease of making these sugar cookies. Using a standard size cookie dough scoop, this made about 4.5 dozen cookies. Made some rolled in sugar, some plain and frosted. Good either way. Quick to make and easy and good flavor too. Made exactly as written.

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2 users found this review helpful

Slow Cooker Spicy Black-Eyed Peas

Reviewed: Feb. 14, 2011

I had made blackeyed peas before from dried and they turned out like mush. These were actually good. It seems they overcook real easy. I cooked 5 hours on low and they were perfect! Thanks for sharing

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7 users found this review helpful

Pumpkin Pancakes

Reviewed: Feb. 10, 2011

made these for breakfast the other day, trying to use random things from the freezer up instead of going to the store. The kids really liked these, I made them into waffles, and They didn't know it had pumpkin in it. So I didn't tell them! Thanks for sharing...

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9 users found this review helpful

Mixed Fruit Crisp

Reviewed: Feb. 10, 2011

I made this with frozen peaches and frozen blueberries and it was very good. Even better heated up that night with ice cream. Thanks for sharing such a versatile recipe.

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12 users found this review helpful

Easy Chocolate Fudge Cake

Reviewed: Feb. 1, 2011

This was a good way to make somethng more special out of a cake mix. It tasted a lot better the next day. I made it in a bundt cake pan, but that was a VERY BAD idea. When you stick the cake with the fork, IF you can get the sauce to soak in, which is a pain, then your cake cracks into pieces when it does soak in! So make it in a 13x9 for sure!!! I made it a second time in the 13X9 and what a difference! it was like a different cake. This cake is supposed to be made in a 13X9 & left in the pan so that when you pour the fudge sauce on it, it can soak in. That doesn't work with a bundt or other "take out of the pan" cake. You aren't supposed to take it out of the pan at all. That is why so many reviewers say there is too much sauce. So make it in a 13X9 pan and leave it in the pan, and it tastes much better after it sets for a day for flavors to mix, if you can wait that long. It takes the "cake mix" flavor out of it. (I used a cheap aldi's devils food cake mix).I made my rating on the taste of the 13X9 cake a day later and how good it would have been if I'd followed the instructions both times instead of listening to the other people who had made it in a bundt pan. In a bundt pan it just tastes like a cake mix cake with some sauce poured on it, in the 13X9, it's dessert! Also I just used 2T more margarine and whole milk as a substitute for the cream. I couldn't see any reason to buy anything special for this cake.

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11 users found this review helpful

Marinated Pork Tenderloin

Reviewed: Jan. 25, 2011

Of course you can't use a recipe the way it's written...lol...today I needed to cook in the crockpot, so I used the marinade recipe x1, put it in the small crockpot with 2.5 tenderloin roast. I did put in omly 3/4 t cinnamon, and used a clove of garlic instead of powder. Cooked on low all day, then removed roast and thickened juices with 2 T cornstarch/1/2 c.water. thought the juice was a little too sweet and cinnamony, so added 1/2 t habanero sauce to the sauce. It was great! Served with wild rice mix and green beans. Very tender and not dry.

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2 users found this review helpful