B_32 Recipe Reviews (Pg. 1) - Allrecipes.com (18971980)

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Scalloped Potatoes III

Reviewed: Jan. 4, 2006
The condensed soups do not taste good to us paired with the potatoes. None of my family cared for this version, sorry.
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2 users found this review helpful

Day Before Mashed Potatoes

Reviewed: Jan. 11, 2006
My family does not care for these as they don't like the sour cream taste but I love them.
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1 user found this review helpful

Real Poutine

Reviewed: Jan. 13, 2006
Love this recipe! You can use mozzarella cheese if you can't find cheese curds, and packaged gravy mix if you can't find canned gravy.
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86 users found this review helpful

Maple Glazed Ribs

Reviewed: Jan. 22, 2006
These were pretty good, my family enjoyed them. I probably would have used less orange juice concentrate and curry as it seemed like that's all I could taste, but I'm pregnant so my taste buds may be off. I also had to cook them a little longer than listed as I like lots of sauce and the sauce is a bit thin. We did not use the sesame seeds. Excellent paired with Roasted Garlic Mashed Potatoes.
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14 users found this review helpful

Lisa's Chocolate Chocolate Chip Cake

Reviewed: Feb. 1, 2006
Very good way to dress up a box cake! My kids made it for me for my birthday and it went over very well, even with the men in our family who claim they don't care for chocolate cake. The one piece left over was even more moist the next day. We drizzled it with a homemade caramel/brown sugar type frosting which really complemented the cake. The kids forgot to put in the choc chips which was fine as it was still good. We used a Pampered Chef bundt pan and it was the perfect size. Thanks for the recipe Lisa.
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3 users found this review helpful

Brown Sugar Meatloaf

Reviewed: Feb. 22, 2006
This meatloaf is a kid pleaser. However, I did make a few changes. The milk makes the meat WAY too mushy, so I omitted that. I also beat the eggs first before adding. For the sauce, I omitted the ginger and used 1 tsp dry mustard instead. You don't need to add much salt if you are using saltines so I cut that down. The sauce is pretty sweet but that is what the kids like about it, I'm sure you could cut down the sugar and it would still be good. Thanks for the recipe.
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0 users found this review helpful

Chicken Pot Pie I

Reviewed: Feb. 25, 2006
I was pleasantly surprised with this recipe. It was very good and enjoyed by my kids as well. I cubed and fried 2 chicken breasts in a little oil, using seasoning salt and pepper. I didn't add an extra can of soup like the other reviewers did and I found it to be creamy enough. I also used frozen veggies as our family does not care for the canned. The cooking time was perfect. Make sure to let the pie stand before cutting. Thanks for the great recipe Tressie.
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1 user found this review helpful

Oven Beef Stew

Reviewed: Mar. 3, 2006
I had 2 lbs of stew meat so I doubled the recipe. I omitted the French onion soup and used 1 pkg of dry onion soup mix, along with 1 can of beef broth like the other reviewers suggested. I also only used 1 cup of water. It turned out better than I expected. The meat was tender, and I liked the fact that I didn't have to brown it first. The only thing I would say is that it does need some extra seasoning, maybe next time I will tweak it and add some extra spices to it. Overall good recipe, nice and quick prep, took the whole 5 hours to cook. Update: I make this all the time. I have a large family so I still double the recipe. I don't use the french onion soup at all. I use 2 cans mushroom soup, 1 pkg onion soup mix, and 1 cup low sodium beef broth, no additional water - I think that is what makes it bland. Extra seasonings I add are pepper, Maggi, and Worcestershire sauce. I also add an onion (but we really like onions!). Turns out tasty for me every time. I sometimes cook this on 300 for 4 hours to save time, although it is better to cook it as the original recipe states.
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38 users found this review helpful

Perfect Baked Potato

Reviewed: Apr. 8, 2006
This is the only way I will make baked potatoes from now on. The only thing is, your recipe didn't specify whether to use foil or not. I did, as I was afraid the olive oil would drip off into my oven. They still turned out perfectly. BTW, I cooked at 350 as I was cooking a meatloaf and they were done in an hour. Perfect, not too dry, and the skin was awesome. Update: I can't tell you how many people I've impressed with this recipe. And how many times I've eaten dried out baked potatoes at other people's houses or even when going out to eat. Trust me - once you use this recipe - you'll never go back to the old way again. I've got my kids to love eating the skin - where all the fiber and good stuff is - with this recipe. Just try to use uniformly sized potatoes for the best results.
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3 users found this review helpful

Mom's Best Pork Chops

Reviewed: May 2, 2006
Good recipe, to save time, I pound the pork chops with a meat tenderizer, then frying is sufficient enough to cook without baking. Sometimes I add some corn flake crumbs to the saltine mixture for color but not too much or it will taste too plain. I have used this on chicken breasts (also pounded thin) and this is my family's favorite meal.
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1 user found this review helpful

Basic Fruit Smoothie

Reviewed: May 2, 2006
I like this smoothie recipe as is, however, my husband and kids prefer a sweeter taste, so for theirs I'll add either sugar or fruit syrup. Tip: freeze your fruit first if you can, makes it extra cold and you don't have to use as much ice! I keep frozen bananas that have gone ripe just for this purpose! Super yummy.
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5 users found this review helpful

Burrito Pie

Reviewed: Aug. 21, 2006
I made this but omitted the olives as we do not care for them, and all I had was Tex-Mex cheese blend, so I used that instead of the Colby. My husband and I enjoyed it although it was not a hit with my kids. Next time I will try adding taco seasoning to the ground beef.
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1 user found this review helpful

Gourmet Chicken Pizza

Reviewed: Sep. 6, 2006
I was excited to try this recipe as we all use Ranch dressing as a "dip" for our regular pizza. It was so good and a very nice change to regular pizza! I think the key here is: 1)Use a good thick ranch dressing, and rather than measuring it, I just spread it on like I would pizza sauce; 2) A thick pizza crust is key, couldn't see this on a thin crust at all; 3) Make sure your chicken is seasoned how you like it or it will be bland. Another tip is use lots of chicken, mine seemed to disappear when the cheese melted, so I'm going to use more next time. I used the canned tomatoes that were tiny chopped and seasoned and it worked great. I added chopped bacon pieces to half and it was good also. I think I'll try salsa next time. I've also made this with the chicken sauteed in BBQ sauce first, which was a nice change but not as good as the original.
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41 users found this review helpful

Jet Swirl Pizza Appetizers

Reviewed: Sep. 15, 2006
Glad I tried this...better than just making plain ol pizza on a refrigerated pizza crust! Had no provelone so just used mozza and it was fine. No problems with it being greasy. As per other reviewers, put it seam side down, added some pizza sauce on top of meat (not too much), and baked for 28 minutes (used Pampered Chef stoneware, and it turned out perfectly golden brown). Let it sit before cutting for sure. Served with warmed pizza sauce for dipping. Very nice change of pace and good for kids, mine always pick off the cheese and they didn't seem to notice it in these. As for the person who said the ends were just bread...they are, but just butter them and eat like hot buns or dip in the pizza sauce...still good!
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6 users found this review helpful

Quesadillas II

Reviewed: Sep. 16, 2006
I recently discovered this recipe and wish I had sooner - this is so easy and fast. I used precooked chicken breast which made it even easier and grilled them like a grilled cheese sandwich rather than using my oven. Careful if you are nursing though - my baby did not seem to like it afterwards - too spicy! Will have to wait to have them again...
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1 user found this review helpful

Cake Mix Cookies VII

Reviewed: Sep. 22, 2006
I have made these cookies several times and thought I'd share my tips with you: 1) Don't use a stand mixer to mix, it will overbeat the dough and the oil separates, making the texture not that great; 2) When using harder add-ins like toffee chips, it has a tendency to break up the dough, so use less than 1 cup; 3) The combination that goes over the best with a crowd (in my experience) is Devil's Food with milk choc chips, and 4) If using Pampered Chef, bake the full 10 minutes. These cookies definitely aren't gourmet but they whip up fast. Finally, don't taste one until they are completely cooled, not a cookie you want to eat warm. Hope these help!
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7 users found this review helpful

Award Winning Soft Chocolate Chip Cookies

Reviewed: Sep. 23, 2006
These are really good. Followed the recipe to a T, except for I discovered I didn't have 2 boxes of vanilla, so I had to use one butterscotch. Turned out fine, tasted really good, were nice and soft. Will try again with both vanilla puddings to get the true taste. Won't try with chocolate as we use the Cake Mix Cookies VI recipe from this site and it is easier (fewer ingredients)
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0 users found this review helpful

Macaroni and Cheese V

Reviewed: Sep. 23, 2006
This was just OK. I guess I am just used to the boxed mac and cheese, the texture and flavor was different. It wasn't a bad taste, just kind of blah for me, and a little grainy in texture. My husband didn't care for it either, he said it would be better with the cheese just melted on top and not into the white sauce. Probably won't make again, but thanks anyway!
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0 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Sep. 26, 2006
I made a similar recipe on this site which uses the beef broth instead of the water. I found that one to be too salty. I followed this recipe to the letter and it was perfect. I needed to add a little pepper which was minor but otherwise, very tasty and fork tender!
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3 users found this review helpful

Luscious Slush Punch

Reviewed: Oct. 1, 2006
This went over very well at my kids baptism today. I did the recipe as written and there wasn't a drop left. I used the tip of freezing overnight in 2 Ziploc bags, and laying flat on a cookie sheet to freeze. It was perfect the next day, not frozen solid and turned perfectly slushy when I poured in the pop. I will definitely use this again. Thanks! UPDATE: I made this again but used cherry jello. Was still good but my family prefers the strawberry. The punch gets sweeter as the slush melts, which the kids like but adults don't - going to reduce the sugar to 2 cups next time.
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22 users found this review helpful

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