MyTwoBoys Recipe Reviews (Pg. 1) - Allrecipes.com (18902839)

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Yellow Squash Casserole

Reviewed: Mar. 5, 2012
Very delicious! Yellow squash can be such a bland vegetable and this is such a great way to make it tasty. I made it as-is, however, I think next time I'm going to try it the way the reviewer Lynn suggested and skip the skillet step. I thought the squash was a little on the soggy side and I'm hoping by just cooking it in the oven (and skipping the skillet step) that it will help with that. I didn't think it tasted bland at all like some other reviewers suggested. I will definitely be making this again! Thanks for a great recipe!
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8 users found this review helpful

Healing Cabbage Soup

Reviewed: Jan. 20, 2012
I love this soup! Besides being delicious, what I really like is how nice it heats you up on cold nights, but isn't heavy like most "winter food." I have made it several times now. First, I made it as-is. Now when I make it, I make two slight changes. I like to add about half of the liquid from the can of tomatoes and add a little bit of sliced carrots. The recipe is still five star as-is. My changes are just for my personal preference. Thanks for a great recipe!
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6 users found this review helpful

Hamburger Steak with Onions and Gravy

Reviewed: Jan. 8, 2012
Comfort food at it's best! Reminded me of a dish you would expect in the "olden days." This was very flavorful. The only thing I changed was that I didn't add the sherry (only because I didn't have any). I added Worcestershire sauce to the beef broth instead of the sherry. I'll probably keep doing it this way because I always have Worcestershire sauce and never have sherry. I served this with hot, buttered egg noodles and green beans. Super easy to make...great weeknight recipe!
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11 users found this review helpful

Garlic Brussels Sprouts

Reviewed: Dec. 19, 2011
These are delicious! I made them as is, with one exception. Instead of cutting an X in the core, I cut the sprouts in half. I thought this would help them absorb the chicken broth better. Everyone in the house loved these...even the kids! My six year old even went back for seconds. To me, that makes this an awesome brussels sprouts recipe!
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3 users found this review helpful

Pan-Seared Tilapia

Reviewed: Dec. 19, 2011
This recipe is pretty good as is, however, I felt it needed just a little something more. I made it a 2nd time and seasoned the fish with some Old Bay, along with the salt and pepper. I also squeezed a bit of fresh lemon onto the fish once it was done cooking. These two little changes brought it from a 4.5 star to a 5 star. Both times I made it I served it with brussel spouts and rice pilaf. I thought it paired well. Thanks for the recipe!
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10 users found this review helpful

Easy Ice Cream Sandwiches

Reviewed: Jul. 1, 2011
Wow. All I can say is wow. If I had no self control, these could easily become part of my daily diet. The only thing I changed was to leave out the butterscotch chips...personal taste. They are easy to make as long as you move fast with the ice cream. And they turn out huge making them into 2" balls as the recipe states. Next time I will try making them a bit smaller. The only reason I gave this 4 stars instead of 5 is because, once frozen, they were a little hard for my kids to bite into. I had to cut my 5 year old's into bite size pieces. Personally, I thought they were perfect! Thank you for such a great recipe!!!
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2 users found this review helpful

Grilled Lemon Herb Pork Chops

Reviewed: Apr. 9, 2011
These are hands down the best pork chops I have ever had! I'm not usually a pork chop fan, but these were delicious. My kids loved them and my husband would probably rate them a four, but that's more because he prefers traditional breaded pork chops. I cooked them exactly as the recipe is written. I marinated them for about six hours and the intensity of the marinade was perfect. They paired well with Greek style potatoes and Greek style green beans. Thanks for a great recipe!
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4 users found this review helpful

Honey Mustard Grilled Chicken

Reviewed: Dec. 10, 2010
This is great. The chicken was extremely tender and everyone in the house loved it. I've made it twice now, the first time "as written" and the second time I used worcestershire sauce in place of the steak sauce. I have to say we like it with the worcestershire sauce a little bit better.
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4 users found this review helpful

Japanese Zucchini and Onions

Reviewed: May 9, 2010
This is delicious! Our whole household (including two young children) loves this. It tastes very similar to the Japanese style vegetables you get in hibachi restaurants. I always make the Shrimp Sauce recipe from this site (with adjustments) to accompany this. The only thing I do differently, is leave out the sesame seeds. To me, it's good enough without them. This is very quick and easy to make. A great way to enjoy zucchini, which, in my opinion, can be a rather bland vegetable.
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2 users found this review helpful

Kosher Salt Encrusted Prime Rib Roast

Reviewed: Nov. 28, 2009
Wow, was this delicious! This was my first time cooking prime rib, and I have to admit that I was a little scared cooking it with all that salt. It came out perfect! I can honestly say it was the best prime rib I have ever had. I followed the recipe exactly except I added a little water to the kosher salt to help it adhere better to the roast. The salt formed a shell and popped right off when I went to take it off. It did not leave a salty taste at all. It was extremely juicy and melt-in-your-mouth tender. My roast was a little over 6# and I cooked it for about 5 hours. It's imperative to use a meat thermometer because oven times can vary greatly. I served it with a horseradish sauce that I found on this site and it complimented it perfectly. Thank you for such a great recipe that I'm sure I'll use again and again!
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6 users found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Nov. 7, 2009
YUMMY!!! I made this exactly as the recipe states. It is very moist and delicious. The perfect amount of spice! I made 3 4x8 loaves instead of 3 3x7 loaves because that's the only size loaf pans I have. I did have to cook it for an additional 10 minutes. Very easy to make. Will definitely make this again. Thanks for the great recipe!
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2 users found this review helpful

Best Steak Marinade in Existence

Reviewed: Sep. 15, 2009
This was pretty good as is! I used it to marinate some NY strips for about 8 hours. Personally, I felt that it was missing a little something. It was good, just missing something nonetheless. However, my 8 year old and 4 year old loved it! They are big steak eaters and said it was the best steak they have ever had. I will definitely make this again, but next time I'll play around with the ingredients some.
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2 users found this review helpful

Glazed Meatloaf II

Reviewed: Jul. 10, 2009
Let me just say that I am not a meatloaf person, but this is delicious! My complaint with most meatloaves is that they are too dry. That is not the case with this recipe. Very moist and flavorful. I only make a slight alteration. I decrease the amount of brown sugar in the glaze by just a bit. As is, it's a little too sweet. I also double the glaze to have more to dip the meatloaf in. This is also a perfect recipe for freezing. When I make this, I make enough for 3-4 meals and divide the uncooked meatloaf mixture into freezer bags.
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1 user found this review helpful

Butter Cream Frosting II

Reviewed: Jul. 4, 2009
WOW!!! This is the best butter cream ever! The only thing I did different was add a tad bit more milk. That was because I wasn't going to do any piping with it, so I wanted it a little creamier. I could have eaten the whole bowl of frosting by itself! I almost forgot, I also used butter and butter-flavored Crisco.
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1 user found this review helpful

Chicken Wellington Casserole

Reviewed: Jul. 4, 2009
My mom made something very similar to this. She used all the same ingredients except for the mushrooms. Other than that she did two things differently. First, she would mix the cream cheese in with the chicken. And also, she would wrap them into individual servings. When you open the crescent rolls, separate them into squares (two triangles together so you should end up with 4 squares per package). Seal the perforation and try to roll it out a bit to make it just a little bigger. Then put a couple of spoonfuls of the chicken/cream cheese mixture right in the middle of the square and then pull each of the corners of the dough up and over the mixture so that they meet in the middle on top. Then bake them according to the crescent package instructions. I loved these as a little girl and now I like to make them for my family!
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6 users found this review helpful

 
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