SPACEYCRAZY Recipe Reviews (Pg. 1) - Allrecipes.com (1896787)

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Armadillo Eggs

Reviewed: Dec. 29, 2009
Always a hit and a little unusual at first sight, they are never left and never forgotten!
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4 users found this review helpful

Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Dec. 29, 2009
I make this every year! Love it!
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0 users found this review helpful

Big Soft Ginger Cookies

Reviewed: Dec. 29, 2009
I love ginger cookies---but I always have to buy them a day or two ahead and leave them open on the counter to get them soft; hard cookies (other than biscotti) just aren't my thing. These are PERFECT. Soft and a nice spice from the amount of ginger in the recipe.
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1 user found this review helpful

Cornucopia

Reviewed: Dec. 29, 2009
My boyfriend invited his whole family to our house for Christmas dinner on the promise that I was "a real chef". My food was great but making this really impressed. It was easy too, now I'm busy thinking of other shapes to make out of breadstick dough...bowls, platters...
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Beef Stroganoff with Noodles

Reviewed: Jan. 1, 2003
Excellent. It is so rewarding to try cooking a new dish and have it turn out looking and tasting just like you imagine it should. This recipe is very simple to follow, and easily modified according to anyone's taste, or what you do/don't have in the refrigerater.
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Beef Wellington

Reviewed: Dec. 2, 2002
I wanted to cook something for my roommates that would amaze them with my cooking finesse. I shared the ingredients, and everyone of them requested that I leave a different thing out, be it the pate, the onions, or simply the temperature of the meat. But I stubbornly kept my ground. They actually ordered a pizza in advance, just in case. Needless to say, this is so good, the pizza became breakfast in the morning. Awesome!
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2 users found this review helpful

Blue Cheese Potatoes Delmonico

Reviewed: May 9, 2002
Oh my...I am from the midwest, and I still found these to be the most bland things I'd ever tasted. For starters, the two main ingredients in the topping are butter and flour. In restaurants, oil and flour are heated together to add to sauces as a thinckening agent that has no flavor to ruin the sauce's taste. Right there should be your (and should have been mine) cue that this recipe needs HELP. Not to mention that blue cheese as a salad dressing flavor is very flavorful, but actual cheese is not very potent at all...However, all that aside, this recipe has potential. Reduce the amount of potatoes for sure. Use way less flour or add about 3 times more cream. Add some seasoning besides salt and pepper...garlic, thyme, oregano, SOMETHING. And forget the blue cheese, despite the catchy name. Go for a soft, crumbly cheese with robust flavor, maybe an herb spiced feta. Do all this, and although you have a pretty much different recipe, you may be able to pull this off. Even with filet mignon, as is, you will be disappointed.
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