Brandy Recipe Reviews (Pg. 1) - Allrecipes.com (18815966)

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Pesto

Reviewed: Jan. 16, 2014
I made this as directed, omitting the optional parsley & toasting the pine nuts as others suggested. I scaled the recipe down to one cup of packed basil leaves to make just enough for the recipe I was using it in. I It was excellent! I will definitely make again!
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Best Cream Of Broccoli Soup

Reviewed: Apr. 21, 2012
This soup was great! I made it mostly as directed. I omitted the celery (my daughter didn't want it) and used 1.5 c milk and .5 c heavy cream instead of the 2c. milk. I also took other's advise and used a potato masher to break up the broccoli instead of blending it. I don't care for pureed soup. As many have stated, it takes more than 10 minutes to soften the broccoli. My entire family (including 3 children, 10 & under) loved it!
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3 users found this review helpful

Big Al's K.C. Bar-B-Q Sauce

Reviewed: Apr. 5, 2012
Fantastic recipe! Made it to a "T" except I cut back on the cayenne to 1/4 tsp. We had pulled pork tonight with this homemade BBQ sauce on homemade bread. SCRUMPTIOUS! All 3 of my kids (10 and younger) scarfed it down! The recipe made plenty and I have 1/2 a pot left over. I couldn't be happier. I'll put in in a moson jar in the fridge and save it for another day.
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4 users found this review helpful

Flavorful Beef Stir-Fry

Reviewed: Mar. 26, 2012
I made this recipe mostly as posted. I mostly doubled it, but only added 1.5 of the sugar and cornstarch. It still turned out wonderfully and I was glad I didn't totally double it. I used broccoli, water chestnuts, sliced red pepper, chinese baby corn, plenty of sliced onion and fresh sugar peas. YUM! We had company over and they loved it - even had seconds! Will make again. Thank you for the recipe, Tere!
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1 user found this review helpful

Exquisite Pizza Sauce

Reviewed: Mar. 16, 2012
Didn't have anchovy paste - isn't something I would normally use. Waaaay too much honey. It was much sweeter than I would like to have any pizze/pasta sauce. Would have given one star, but I didn't use anchovy paste (maybe that balances out the honey?) and I think it's a really great base. I'd definitely make again, maybe omitting the honey altogether...
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J.P.'s Big Daddy Biscuits

Reviewed: Dec. 31, 2011
I've made this recipe a few times exactly as written with mediocre results each time. Today, I made some alterations. I, too, used butter instead of shortening per other reviewers suggestion. I used buttermilk and needed more than what was called for. Forgot to add the sugar - wasn't needed anyway. I didn't roll them out, simply pinched off a portion and gently rolled it around in my palms to form a ball. Once they were all on the baking sheet, I gently patted them down so they wouldn't be so round. All in all, they reminded me of the biscuits my (Georgia) Mom made when I was a kid. Yum!
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Caramel Apple Pork Chops

Reviewed: Oct. 20, 2011
I made a mistake of following other reviews and tripling the sauce. I felt like the meat was swimming in a pool of butter. Even aside from that, I wasn't crazy about the overall flavors of the dish. My kids didn't care for it either.
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Banana Crumb Muffins

Reviewed: Oct. 17, 2011
Added 1/2 tsp vanilla and 1/2 tsp cinnamon to the batter. Baked in a loaf pan at 350 degrees for 50 minutes. I took the bread to a dinner party last night and everyone LOVED it. It was gone within minutes. Thanks for the recipe. I will be making it again today, husband's request! :)
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3 users found this review helpful

Pork Chop Dinner

Reviewed: Sep. 29, 2011
I made this recipe as posted, minus the mushrooms (I didn't have any). I had my butcher cut fresh boneless pork chops at 3/4 inches thick and hoped for good results with this recipe but was felt it was so/so. I cooked the recipe for 4 hours on low as instructed per the directions but the chops were a little dry. (Not horribly, but very noticeably.) I thought the sauce was okay. I have 3 kids (10 & unde)r and they enjoyed dinner but dipped the pork chop in either sweet & sour or barbecue sauce. Overall, I don't know that I would make this again...
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Fabulous Wet Burritos

Reviewed: Sep. 29, 2011
I made the recipes pretty much as written - I didn't have time to read reviews to figure out what everyone else had done/not done to"improve." I must say- I made the meat mixture, tasted it and was worried as to whether or not it would turn out okay. Same with the "sauce" My kids had after school activities, so I assembled the burritos (without lettuce & tomato inside) and put them in a 9x13 dish. Heated the sauce and left it on the stove (so the burritos didn't get soggy). After sports, I came home, smothered in sauce & cheese & baked at 350 for 20 minutes. Served on a bed of lettuce topped with more onion, black olives, chopped tomato and sour cream. There was no need for my earlier skepticism. The flavors came together SO well! My 3 young kids (10 & younger) gobbled their burrito! Will definitely make again!!
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Easy Slow Cooker French Dip

Reviewed: Sep. 24, 2011
2397 reviews of this recipe and it has 4.5 stars. I have NO idea how that is possible. I made this for the first time today. Put ingredients, as directed plus 2 minced garlic cloves, in the crock pot this morning. I just got home, sliced the beef, tasted it and thought "OMG! How can I save this dish?!" For the flavor, I might as well have cooked it in water...bland, bland, bland!! I've added garlic salt, Worcestershire, Italian seasoning and a bay leaf. I put the meat, sliced, back in the crock pot and I'm hoping for the best. How disappointing!
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3 users found this review helpful

Three Cheese Garlic Scalloped Potatoes

Reviewed: Sep. 22, 2011
I have made homemade cheesy scalloped potatoes so many times over the years but was really excited when I found this recipe! When I make scalloped potatoes, I make a homemade cheese sauce (butter, flour, milk, cheese). I thought this recipe would cut out that entire process and make for quicker prep time. I just took my potatoes out of the oven (they have been in there for 2 hours) and I'm disappointed in how clumpy the sauce is. I am letting it cool but I don't think that will make it much better. There is no what scalloped potaoes will cook in an hour. I knew that going into this recipe. I use a mandoline to slice my potatoes thin, but it still takes a long time to bake. The next time I make scalloped potatoes, I will go back to making with with my cheese sauce and layering the dish - potatoes, sauce, potatoes, sauce, etc. It's much better that way.
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12 users found this review helpful

Oven Fried Chicken III

Reviewed: Jun. 15, 2011
I made this recipe exactly as stated, expect I used chicken thighs that I skinned myself. Out of 3 children, none liked it. I thought it was edible, but wasn't excited about it. It is barely different from "Shake & Bake." I was hoping for something better.... My 9 year old said, "Mom, please don't make this chicken again."
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6 users found this review helpful

Vegetable Beef Soup II

Reviewed: Dec. 8, 2010
I took other's advise and used 5C beef broth (low sodium) instead of water. I also added a can of green beans (drained). I doubled the spices and still used the boullion cubes. Overall, very good! I would definitely make again but next time I think a little red wine would add a nice flavor as well! Thank you for the recipe!
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4 users found this review helpful

Korean BBQ Short Ribs (Gal-Bi)

Reviewed: Mar. 3, 2010
I made this recipe for a crowd of people and the flew off the plate!! I followed the directions, as is, except washing the rib first in cold water to rinse away any bone fragments. (as someone else suggested) I let them marinade over night, cooking them on the grill around 5pm the next day. They were to die for!! I do not understand how they could be tough unless they are overcooked?!?!?!?!? Thank you for the recipe. I have stockpiled korean ribs in my freezer so I can make them again and again!
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Fluffy Peanut Butter Frosting

Reviewed: Mar. 26, 2009
I thought this recipe was fantastic! I followed the recipe (almost) exactly, starting with butter that had been left at room temperature for a few hours. Once softened, I beat it in a bowl with a hand mixer until whipped. (this doesn't take long!) Then I added the peanut butter and whipped again. I followed with the sugar mixed by hand a little and at that point, added a little milk. (I didn't measure it, but I would guess a tablespoon or 2.) I mixed together on low speed with my hand mixer and it was perfect!! The consistancy and the taste was great!! I would definitely make again.
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3 users found this review helpful

Slider-Style Mini Burgers

Reviewed: Feb. 13, 2009
I made this recipe today for 47 kids ranging in age from 6-17. The kids LOVED it! I tripled the recipe, although I cooked it as written for each batch. I thought the meat mixture would be more consistant doing it that way...and it would take the guess work out of how much meat goes on a package of rolls...I rated it 4 stars because of changes I made. I usually ALWAYS make the recipe exactly as stated the first time around, but couldn't on this one. The recipe doesn't call for draining the ground beef after it is cooked, which I felt needed to be done. I think it would be too greasy otherwise. I followed the recipe other than draining the grease and adding a pickle to the burger before I baked it. I also followed the review from the Dena who posted the recipe, i.e. not using a baking pan and waiting for the meat to cool before adding the mayo/cheese also, I used Hawaiian King rolls as suggested. Thank you SO much for a fabulous recipe! I will definitely make it again and again!
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108 users found this review helpful

Chicken Noodle Casserole I

Reviewed: Jun. 5, 2008
I made this recipe this week and my family of 5 loved it! I used minced garlic from a jar, added a small jar of mushrooms & frozen peas and carrots. I did not have any Ritz-type crackers, but as I was enptying the cream of mushroom soup can, I saw the "green bean casserole" recipe on the label and realized I had the french fried onions they show on there and they would work for the topping! I I crumbled the FF onions and spread them around. My husband couldn't get enough of this dish and even had it for lunch the next day!! Reated 4 stars because of the additions I made.
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Souvlaki

Reviewed: Mar. 10, 2008
My husband and I thought this was great! Our children enjoyed it too. I followed the recipe just as stated, except my pork loin was only 2.88 pounds. That was perfect for our family of 5 with a little left over. I also used red onions instead of yellow. My husband grilled these on our Webber charcoal grill (in the cold!!) but I couldn't imagine them any other way! Excellent!
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Tzatziki Sauce

Reviewed: Mar. 9, 2008
I made this sauce hoping for great results. My husband travels for work A LOT and often will eat Greek food at different restaurants. I decided last week I wanted to make something while he was home, so along with the Slovaki from this sight, I made this Tzatziki sauce to go with it. I have to admit, I don't eat Greek food too often (I am home with 3 kids!) so I didn't have a strong opinion. I felt it turned out great after following other reviewers suggestions on draining the yogurt (which I did through a coffee filter). But my husband felt it wasn't quite right, so I gave this 3 stars. I did chop and salt and let the cucumbers sit as other people suggested and then put all ingredients except the yogurt in my food processor. I think I had too much garlic, my cloves were fairly big, and my husband commented on the strong taste. He also said the Tzatziki he is accustomed to is typically a bit more chunky, so next time, I won't blend all of the cucumbers, I will leave some to mix in. I also had to mix a little more yogurt (undrained) and I mixed a big spoonful of sour cream just to try and make it a bit creamier. In the end, we enjoyed it. I thought it was great, my husband, pretty good. Going to try Yia Yia's Tzatziki sauce from this sight next time...looks like it might have the consistance I am looking for.
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Displaying results 1-20 (of 41) reviews
 
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