B_32 Recipe Reviews (Pg. 5) - Allrecipes.com (18971980)

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Party Punch VI

Reviewed: Jun. 20, 2007
I should rate this 5 stars as I think I was the only one at my son's 1st birthday today who thought this punch was a little too sweet. I also used rainbow sherbet. It had a really nice taste though and it went FAST, the kids at the party LOVED it. Just a little too sweet for my liking but it could have been the fruit punch I used. I prefer the Luscious Slush Punch on this site but this is way easier to make and almost as good. I will make this again and try a reduced sugar fruit punch or a different brand. Thanks for the recipe!
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2 users found this review helpful

Baked Potato Pizza

Reviewed: May 28, 2007
This is almost the exact recipe I have been trying to submit to AllRecipes for 2 years now. Maybe I should submit to Taste of Home first as they seem to get the recipes on here faster. Sorry for the rant - this recipe is really good and you won't be sorry if you try it.
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1 user found this review helpful

Rempel Family Meatloaf

Reviewed: May 23, 2007
I usually make the kind of meatloaf that requires a glaze but wanted a change so I tried this recipe. Followed exactly including sifting the onion soup so only the flakes were used. It was pretty good but not a five star dish as I think I am used to a glaze with meat loaf. I cooked it for the full hour, couldn't see this being done in 45 min. My 14 yr old son loved it but my 12 year old wasn't blown away. Oh, and no one could tell that there was any cheese in it, they were surprised when I told them! A very moist meatloaf, definitely not dry. I am not sure if I will make again as I like the Glazed Meatloaf I on this site a little better. Thanks for the recipe though!
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Baby Carrots with Dill Butter

Reviewed: May 19, 2007
I agree with the other posters...leave out the lemon or use just a splash. Otherwise good! I used freeze dried dill instead of fresh.
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Chocolate Trifle

Reviewed: May 13, 2007
If you want to save time try substituting the ready made frozen chocolate cakes (like McCain's)in place of the brownies. I buy 2 and scrape the icing off, then cut into cubes. Of course not as good as the original but an acceptable substitute when you're in a hurry!
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Easy Ice Cream Cake

Reviewed: May 13, 2007
This was a HUGE hit at our Mother's Day get-together. I would give it 10 stars if I could! Made as written except I drizzled some caramel on top as per suggestion from other reviewers. They all said "Who needs Dairy Queen!" I will definitely make this my signature dessert. I had to use 23 ice cream sandwiches. For those who said it was too rich perhaps try another hot fudge sauce, remember, you are using a whole can on this! Thanks so much for the excellent recipe! UPDATE: June 02/06 - Don't share this recipe with anyone, I have our local grocery store talking about it now, and now I can't buy any ice cream sandwiches because they're all sold out ;)
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37 users found this review helpful

Sylvia's Ribs

Reviewed: Apr. 29, 2007
I have finally found my rib recipe! Followed recipe exactly, except for I threw in a few garlic cloves and a splash of liquid smoke into the water that I boiled the ribs in. I used baby back ribs and a honey garlic BBQ sauce. I love how the sauce actually sticks to the ribs. They were nice and tender and I didn't have to slow cook them all day. A definite keeper, thank you so much Sylvia! Update: I've learned that if you're using a sweet BBQ sauce, it's best to either cut down the sugar by half or eliminate completely. I've used this on chicken too - both in the slow cooker (shredded after cooking for a BBQ chicken sandwich) and on the grill.
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3 users found this review helpful

Hamburger Vegetable Soup

Reviewed: Mar. 30, 2007
Followed the recipe to a T, even though I was apprehensive about using chicken broth in a beef soup. Glad I did as it had a pleasant taste. As I was cooking this I thought it might have too much water until I added the macaroni and of course it used up some of the liquid (I like a thick soup). Once the macaroni was cooked it was the perfect consistency. Could perhaps use a touch more seasoning of some sort, but overall a good stick to your ribs soup. Will make this again. Update: I adapted this recipe for the slow cooker...I used 4 cans of chicken broth and no water. Added a can of niblet corn with the juice. Added a small can of V8 and 2 packets of low salt beef bouillon. Everything else was the same, except for I did not add the macaroni until the end (boiled separate and added to soup so it wouldn't take up all the liquid). It tasted really good. I still like the original recipe because it's quicker but if you want to use your slow cooker it works good for that too. The only thing about my slow cooker method is that next time I think I will add some water as the macaroni still sucked up the broth even though I added it at the end.
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47 users found this review helpful

Honey Roasted Red Potatoes

Reviewed: Mar. 25, 2007
This recipe sounded so good, but unfortunately it did not go over well with my family today. They didn't taste bad, actually there was barely any flavor at all. However, I do think the key to this recipe is the SIZE of your potatoes. Cut them SMALL, otherwise they taste bland. It also took me double the time listed to cook. I will give these another try...will cut way smaller than I did and double the sauce.
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3 users found this review helpful

Cheeseburger and Fries Casserole

Reviewed: Mar. 24, 2007
Different but good, it is fast and easy and my family liked it. Maybe not a five star dish but it is satisfying and quick. I was really tempted to stray from the recipe and use cream of mushroom soup instead of the golden, but I made as written and the hamburger had a nice taste. I agree with other reviewers that if yours is bland you didn't season the meat enough. I didn't think it was necessary to cook the fries first, however, my fries were still not golden after 30 minutes, so I broiled them for a little bit (watched carefully) before putting the cheese on. Fries were nice and crispy. Definitely will make again. Serving with ketchup is a must :) Update: I have learned a few things after making this a couple of times. First is that no extra salt is needed, there is enough salt in the condensed soups and the cheese (and also the fries if they are pre-seasoned). Second, smaller fries like shoestring work the best. I've tried regular and crinkle cut and it takes too long for them to cook and the thicker cut takes away from the flavor of the casserole. Third, pre-seasoned fries seem to go over better, and lastly, I would eat this the same day it is made, keep in mind you don't usually eat fries as leftovers so the same goes for the casserole, they tend to dry out after a day.
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4 users found this review helpful

Famous Butter Chicken

Reviewed: Feb. 24, 2007
I've updated my review as I've learned a few things after making this several times. I have a family of 5 so I use the whole box of crackers (I try to buy reduced fat/sodium to make it healthier). It is sufficient enough to coat 5 to 6 thick chicken breasts (I don't scale up the rest of the recipe though). I still use the 9x13 pan (have to squish them in but it works out fine). I don't bother with placing the butter pieces - I just melt the butter and spoon it on - much quicker and easier. Personally I don't feel it needs extra seasoning - the original recipe is sufficient for our family. Tip: all chicken breasts are not created equal - the ones I use are from our local meat shop are quite thick - they take the full 40 min and are not dry at all. If I were using grocery store breasts (they tend to be thinner) I probably would check them at 30 minutes. Thanks again for the recipe - it is one of the most requested by my kids.
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2 users found this review helpful

Oven Roasted Red Potatoes

Reviewed: Feb. 23, 2007
This is my family's favorite side dish and I've used it for company as well. However, I only use 2 tbsp olive oil if I'm using 2 lbs of potatoes, and I also quarter them. I pound the onion soup packet with a mallet to crush it a bit before I use it. I do add a little pepper as well. I never cook them on this high of heat though - 350 works just fine for us (have to cook a tad longer but they don't get burnt this way). I've also done these on the BBQ (make sure you double wrap with foil or the olive oil leaks out and smokes up the BBQ). I did try to add minced garlic once but that was a disaster. Highly recommend this recipe - but make sure you use a good quality onion soup mix for the best results.
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3 users found this review helpful

Easy Pork Chop Casserole

Reviewed: Feb. 20, 2007
Ditto to R.Reed's review...had these for supper tonight and they were good. A regular at our house.
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1 user found this review helpful

Oven Roasted Potatoes

Reviewed: Feb. 20, 2007
Nice change of pace from the mashed potatoes we always have! Was quicker to prepare than I thought. Didn't have marjoram but followed everything else (except for used garlic powder instead of minced), and threw in an onion. Used the ziploc bag trick and it works like a charm. Used 1/4 cup of oil instead of 1/8, per advice of other reviewers, potatoes didn't dry out at all, took full 30 minutes to bake. Used release foil and they didn't stick (however, since I used extra oil, I probably could have done one or the other). Very tasty result, the only thing is these are really spicy with the red pepper flakes, I think I'll only use 1/4 instead of 1/2 of a teaspoon next time. These look very attractive, I can see why another reviewer said they would be perfect for company! Thanks for the recipe!
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4 users found this review helpful

Mrs. Sigg's Snickerdoodles

Reviewed: Feb. 13, 2007
Wow these are good! I've never had a snickerdoodle before but there were so many good reviews I decided to try it. The taste reminds me of those little cinnamon and sugar donuts that you buy at the fair! I tried my first batch at 375 and it was a little underdone, however I was using a Pampered Chef baking stone and I should know better, things don't burn on those unless you really screw up! The rest were baked at 400 for exactly 8 min and they were perfect. It is true that the baggie trick works but it does put too much cinnamon on it, rolling would be better. They will look undercooked but harden as they cool. The BEST cookie recipe I've tried on here to date, thanks Mrs. Sigg!
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Hot Fudge Sauce

Reviewed: Feb. 3, 2007
This was the first time I have tried making hot fudge sauce (rather than using store bought). I followed the recipe to a T, except for I used the microwave to melt everything (used the Medium setting and stirred after every minute, it didn't take long. It was very good! It didn't taste like Dairy Queen, which is what I was looking for, but it was still good enough to eat with a spoon on it's own. Thanks for sharing!
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20 users found this review helpful

Chicken Fried Chicken

Reviewed: Jan. 28, 2007
This is really close to my own recipe! The only thing different that I do is use chicken breasts and pound them so they fry faster. I also don't add flour, and I dump in one pkg of Shake and Bake to the crumb mixture for flavor. For kicks, I tried your recipe, and I have to say, I like yours better :) Ssshh, we won't tell my family! I made it tonight and they all commented on how good it was.
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Good Old Fashioned Pancakes

Reviewed: Jan. 28, 2007
As written, these didn't work for me, the batter was almost as thick as muffin batter and I had to throw the first batch away. I then added more milk and thinned it out and it was fine. Oh, and I guess I did make a few minor changes, used less salt as recommended and 1 tsp vanilla. I didn't find these bitter or salty at all, but I do think the vanilla helped. It is better than Bisquick or Aunt Jemima though.
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Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Jan. 26, 2007
Oh my, these are definitely the best choc chip cookies I've ever made. Followed the recipe to the letter. I knew they would be good as the batter itself is to die for! I always use my Pampered Chef baking stone for cookies, but used the tip of parchment paper. After the first batch I realized this was not necessary, I've never had cookies stick to my baking stone. I used the largest PChef scoop and it was perfect. It took me a batch or two to figure out how long to leave in the oven. The tip of taking out before they look "done" worked for me (about 16 min on the baking stone). Definitely need to let them sit before you eat them though, they are too crumbly otherwise. My last batch was a little overcooked and those were perfect to eat straight from the oven, but as they cooled they were too hard. Thank you so much for the best CC recipe! Update: I tried to make these cookies normal size and they are just as good, baking time is a little less.
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Sex in a Pan II

Reviewed: Jan. 18, 2007
I also make this without nuts (personal preference). Other than that, excellent as written, my husband, however, loves it when I substitute the chocolate pudding for butterscotch. It is easy to burn the crust though so be careful when you're baking it. It doesn't taste so great if it is over-browned.
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1 user found this review helpful

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