CALLIEW Recipe Reviews (Pg. 1) - Allrecipes.com (18880780)

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Chef John's Coq Au Vin

Reviewed: Dec. 26, 2014
Even with the canned mushrooms I had to substitute, it was quite mushrooms. Kids loved it too. So tender.
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2 users found this review helpful

Heather's Cilantro, Black Bean, and Corn Salsa

Reviewed: Aug. 18, 2014
I'm actually canning this, but I don't know how that will turn out since I have to pressure can this because of the fresh corn and uncooked beans. I didn't do the avocado and oil since I'm canning it. Instead of bell peppers, I used Chilaco's that were charred (they are similar to Anaheims I think). I used canning salt and I added some cumin and fresh tomatoes instead of canned Italian tomatoes. Uncanned it tasted awesome (without tasting the hard beans of course), but I think it will be awesome canned. I'll update later. But, as it stands, it's awesome. I also used fresh corn instead of canned.
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Authentic Pad Thai

Reviewed: Nov. 6, 2013
I had to make a few changes. I didn't have paprika, so I used a few red pepper flakes instead. I did shrimp instead of chicken. I squirted on lime juice at the last minute out of a bottle instead of wedges. I also added the bean sprouts in after the noodles had cooked a little bit instead of as a garnish. It was so delicious. We love Pad Thai at restaurants. My family loved this more than any restaurant we've been to.
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Chocolate Cream Pie II

Reviewed: Dec. 23, 2012
As others did, I added an egg yolk, another T of cornstarch. I also used 1 cups cream and 2 cups milk. Instead of whipped topping, I made heavy whipping cream and stabilized it with dissolved gelatin and cornstarch. Then I sprinkled chocolate shavings on top.
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Kelly's Butterscotch Pudding

Reviewed: Dec. 23, 2012
I did 4 egg yolks instead of 3, added just a tad bit more cornstarch and changed 3 cups milk to 1 c heavy cream and 2 c milk. I did this because I wanted it thicker for pie. I also did the directions like I do for chocolate pie. I used a mixer and beat brown sugar and eggs. I added cornstarch and salt. Then did the same as written to add butter and vanilla after taking off stove. Yummy!
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4 users found this review helpful

Boston Baked Beans

Reviewed: Jul. 4, 2012
Not sure how to rate this since mine turned out fantastic, but I made necessary change to make it so. It has great ingredients though. I did a 16 oz pkg of navy beans, and salt only to taste. I cooked the bacon and onion in a cast iron dutch oven and then added the rest of the ingredients. I cooked my beans about 1/2 way in boiling water. I poured off the water and rinsed with cold water to stop the cooking while I was making the sauce. I put in the beans and added an appropriate amount of water. I cooked in dutch oven at 350 checking every 1/2 hour. It took 1 1/2 hours and they were fantastic! So yummy!!!!
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Braised Rabbit with Mushroom Sauce

Reviewed: Jun. 17, 2012
This was amazing! I just made it for Father's Day. Only changes I made were to lightly brown the rabbit pieces in bacon grease after they were dredged. I also had to make double the flour mixture and I used ground garlic instead of garlic salt in the flour mixture. I added the bacon to the pan. I cut my carrots and potatoes a little bigger - that was wise - and I made my own cream of mushroom soup - it would taste just fine with canned. I cooked it in our Kamada (like a Green Egg) for about 2 hours. This was so amazing that it seemed like my eyes would roll back in my head. None of my changes would be necessary (except maybe the bacon). Thank you!!!!!
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Chai Tea Mix

Reviewed: Sep. 21, 2011
This is awesome. I don't put the creamers in, but follow the rest of the recipe as written. When I serve the tea, I mix Heavy Whipping Cream in at the end.
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2 users found this review helpful

Homemade Pork Sausage

Reviewed: Mar. 27, 2011
Yummy! I left out the brown sugar, but instead added pure maple syrup (didn't measure how much) and added some olive oil to the mixture to make it a bit more moist. No more pre-made breakfast-type sausage again for us!!!
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3 users found this review helpful

Homemade Sweet Italian Sausage (Mild or Hot)

Reviewed: Mar. 27, 2011
This is awesome! I'll never buy premade Italian Sausage again. I left out the brown sugar - don't know if I missed it or not but I take out processed sugars of all my recipes. I did however, put raw honey in as a replacement (don't measure how much). I also added a bit of olive oil to it while mixing just to make it a little more moist. It worked!
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54 users found this review helpful
Photo by CALLIEW

Peppy's Pita Bread

Reviewed: Sep. 30, 2010
This turned out awesome! They puffed up and were perfect in 4 minutes. I used fresh ground whole wheat soaked flour for a change, and they were great, even with whole wheat.
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2 users found this review helpful

Black-Eyed Pea Gumbo

Reviewed: Jul. 15, 2010
My husband loved this! I didn't change a thing on the recipe ingredients except that I didn't have quite a cup of brown rice and had to fill in with white rice. For my black-eyed peas instead of using canned, I used raw peas that I had sprouted (makes them soft like canned ones and really brings out the nutrition). I kept it more like a side dish on our plates instead of a soup. My husband wants to use the leftovers for breakfast and add some scrambled eggs to it and perhaps some green chile sauce over the top. Tonight he tried putting some homemade kimchi over it and that was yummy too.
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Whole Egg Mayonnaise

Reviewed: Dec. 29, 2009
Wow, this is terrific. The taste is so fresh. I only used 1 1/2 cups of canola oil. It tasted a little oily, so I put about 1TBSP of sugar in it. That made it perfect. Update: Now I use olive oil
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3 users found this review helpful
Photo by CALLIEW

Dill Pickles

Reviewed: Jul. 27, 2009
I tried making them as the recipe was written but processed them in the canner for 7 minutes. The flavor was great, but they were very soft. So, today, I retried them and made some changes. I spoke to a woman who has canned for probably 50 years and she told me both her and her daughter put grape leaves in the jars. Her daughter processes them in a canner, but she does not. She doesn't refrigerate them during storage. She said - they're pickles, right? Makes sense since that's how they are made in big pickle barrels. Grape leaves (any kind) have something in them that breaks down the enzyme that makes pickles soft. I also read many places on the internet to cut off the blossom end really well and cut or scrape off any remaining blossom stub. This supposedly is the source for the enzyme that makes the pickles soft......4 months later, I have been using a batch that I didn't water bath. They are AWESOME! and haven't had problems with them spoiling. DON'T water bath them. Turn jars upside down if you have problem getting them to seal.
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14 users found this review helpful

Whole Wheat Seed Bread

Reviewed: Jul. 14, 2009
LOVE THIS BREAD! I make it as it's written. I've changed this to be my regular bread recipe that I use for sandwhiches and then shaped differently with toppings for a meal type bread. It does make a lot. When I rise it in the sun I get 3 loaves in medium sized pans and 1 log-shaped free form loaf. I love that it's whole wheat, no white flour and it's not too dense. It did take me a while to perfect it. If it's not perfect the first time, keep trying.
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3 users found this review helpful

Perfect Berry Shortcakes

Reviewed: Apr. 27, 2009
I ended up using whipping cream instead of half and half because that's all I had. These were yummy!
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2 users found this review helpful

Simple Whole Wheat Bread

Reviewed: Oct. 8, 2008
This is an awesome recipe. I use molasses instead of honey. It seemed to rise better and give a better flavor. I used 4 cups wheat and 1 cup white in the first step. I make this constantly. I've actually stopped buying any bread because of this recipe. My kids devour it and I make it for about 65 cents a loaf.
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4 users found this review helpful

World's Best Lasagna

Reviewed: Aug. 6, 2008
This is a phenomenal recipe. All I can say to the people that rate this low because of the amount of salt, is, use your heads people! If you feel like that's going to be too much salt, adjust it to your preferences. Salt is an ingredient that really can be different to different people. It's also so dependent on the brand of other ingredients you use - what brand of sausage, what brand of noodles, ricotta, etc. And heavens to Betsy, don't salt your noodles and complain about the saltiness! My family loves this recipe and so do all my friends - this recipe has made me the Lasagna Queen in my circle of friends. Thanks, to the submitter of this recipe for making me the cooking envy of my friends :-)......I just made 4 batches of this for a big party. It was a hit.
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Honey Wheat Bread I

Reviewed: Aug. 6, 2008
Yum out! I had to make a substitution and used 1 1/4 cup whole milk instead of 1 c evap milk and 1/4 cup water. I'm not sure how much it affected the bread since this is the first time I've made it. But, made as I did, it tasted so good that I thought I would drop dead with taste bud delight.
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1 user found this review helpful

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