suchaprincess Recipe Reviews (Pg. 1) - Allrecipes.com (18972233)

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Melinda's Porcupine Meatballs

Reviewed: Feb. 18, 2012
Only 4 stars, as is.... But I modified to our family's taste and they became a 5 star. I think there was a tad too much water... the mixture was too loose. So I added an egg. I also added some worcesteshire to the meat mixture and eliminated the celery salt. I used 2 packages of dried onion soup mix to make a gravy. I make patties , not balls and once the patties (6 generous ones) were browned, I added the soup mixture (dry soup mix, water and flour) to the pan and let it cook 30-45 minutes. Served it with mashed potatoes and watched my family devour it. No leftovers. We like the brown gravy better than the tomato sauce. This is how my mom made it when we were kids in the 50's. Only no onion soup mix ...she made the gravy from scratch...
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113 users found this review helpful

Amazing Pork Tenderloin in the Slow Cooker

Reviewed: Feb. 13, 2012
It was fair, but way, way too salty. May try a few of the other suggestions, but I really doubt I will make it again. Wasn't anything special and again way too salty. I even added some raw potateos to reduce the salt in the sauce, but that didn't help. Couldn't even eat the sauce. Had leftovers and no one wanted to eat them. May mix in with some barbeque sauce and make pulled pork sandwiches. Maybe that will salvage it...
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2 users found this review helpful

Slow Cooker Chicken and Dumplings

Reviewed: Feb. 12, 2012
I made this last week and my husband is STILL talking about it. So far 5 women at my office have made it since I shared the recipe and the response has all been the same. When you read the ingredients, this recipe SEEMS simple and unassuming, but once you taste it I guarantee you will be impressed. I used 1 can cream of muchroom and 1 can cream of chicken, because I thought using 2 cream of chicken would have been overpowering and impart a 'canned' taste. Next time, I'm going to try 1 cream of chicken and 1 cream of celery. I think the celery would be a nice addition. I seasoned the chicken with garlic salt and some thyme ... and I also used chicken broth instead of water (I always use broth instead of water, when I can) Cook on low for 8 hours, then tear up the chicken a bit befor you put biscuits on top. I put the biscuits on about 2 hours before serving dinner and they were perfect. Use 1 can of biscuits for a taller model crock pot (less surface) ... use 2 cans for a larger oval one with a larger surface-to-biscuit ratio. This is so good, I will be making it for my relatives down South for our family reunion. They'll think I slaved for days ...
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5 users found this review helpful

Stuffed Green Peppers I

Reviewed: Jul. 21, 2011
I make this recipe all the time. My husband LOVES it, but with one major modification. I use red peppers. They are sweeter, more easily digested and we don't burp them all evening. Try it with the red peppers instead of green. I think it's prettier, too.
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2 users found this review helpful

Slider-Style Mini Burgers

Reviewed: Jan. 2, 2011
These were a huge hit with my poker playing buddies. The sandwiches stayed nice and compact and held up well. Easy to grab and go ... and 'go' they did. They couldn't stop eating them. I made it according to instructions. However, I bought Angus beef which had very little fat, so I had to add a bit of beef broth to get the onion soup to incorporate. One suggestion... RESIST the urge to salt the beef. There is more than enough salt in the soup mix. If you add salt.. it will be too much. I did add some pepper to taste, becasue my guys like pepper. BIG HIT!!!!
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8 users found this review helpful

Roasted Easter Ham

Reviewed: Jan. 1, 2011
I'd been looking for a glaze that was not-icky-sweet, didn't include cloves and didn't have require a ton of ingredients or alot of preparation. This recipe was just perfect. Because I had never found the 'right' glaze, I usually didn't use any ... which was pretty boring. This will now be my 'go-to' glaze for ham. It had just right amount of sweet and a little tang from the mustard. I was worried that the maple would be overpowering, but it wasn't. Everything blended very well ... and no one flavor was overpowering. It was wonderful! I highly recommend this.
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12 users found this review helpful

Great Pumpkin Dessert

Reviewed: Nov. 4, 2010
I made this recipe according to the recipe except that I did add the extra cinnamon and sugar. It needed the extra sweetness and spice. My family thought it was tasty but not fabulous or outstanding. Maybe I would have been wild about it if I were a real pumpkin afficianado ... but it's just okay for me. I would make this again, but in place of the traditional pumpkin pie for Thanksgiving if I wanted to do something different and already had a bunch of other pies.
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1 user found this review helpful

Spinach Caprese Salad

Reviewed: Oct. 3, 2010
excellent and easy
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2 users found this review helpful

Quiche

Reviewed: Oct. 3, 2010
This recipe was excellent. So easy to make. The only change I made was because I didn't have any dry mustard ... so I added just a touch of nutmeg. It was delicious. I made it for brunch today and my husband can't wait to eat leftovers for breakfast tomorrow. That's always a good sign that he likes something.
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5 users found this review helpful

Apple Squares

Reviewed: Oct. 3, 2010
I've had many Apple Square recipes over the years, but this is, by far, the best. I only made the 9x9 size pan because ithere's just the 2 of us and having a 9x12 pan of them would be dangerous. I made no changes... just made it exactly as the recipe said and they turned out great. My husband ate 1/2 the pan and would have eaten more if I would have let him. As he said... all he needed was an ice cold glass of milk. Enjoy!!!
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5 users found this review helpful

Ham Rolls

Reviewed: Jul. 18, 2010
These things are so delicious. I LOOK for reasons to make them. There are some recipes that call for pickles, but the green onions are the only way we make them. We little labor involved ... cleaning the green onions ... but the results are mouth watering. Wish I had some right now.
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5 users found this review helpful

Guacamole

Reviewed: Apr. 9, 2010
The is the best tasting guac I've ever made. I get rave reviews special requests from friends to make this for their parties and poker nights. I have to admit, I am not a fan of cilantro, so I don't use it. I make the recipe as listed but omit the cilantro and there have been no complaints. I would imagine if you're a cilantro lover... you'd have no complaints. This stuff makes my mouth water...
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2 users found this review helpful

Pressure-Cooked Beef Stew

Reviewed: Mar. 8, 2009
This is exactly how I make beef stew. I always use my pressure cooker ... even to prep the beef for vegetable soup. There's no better way than this. The meat is fork tender, the veggies are perfect and the gravy is the best ever. I think slow cookers are over-rated. Give me my pressure cooker any old day. I'm not one to have things ready to go before I leave for work. But with a pressure cooker I can have the same meal on the table in less than 40 minutes. Excellent!
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36 users found this review helpful

Kentucky Hot Brown

Reviewed: Feb. 15, 2009
I've eaten Hot Brown's in many a Kentucky restaurant and in many ways. This one is pretty darn good... not the absolute best, but nowhere near the worst. My favorite is when it's made as a 'sandwich'. However, a KHB (Kentucky Hot Brown) really isn't a sandwich. To me, it's more of an entree. It just tastes better when it is assembled right before you're ready to eat it and popped under the broiled to brown the cheese a bit. However, every Kentucky State Park Lodge restaurant I've been in serves it on their buffets casserole style and it is very tasty... although not real appealing to the eye. Also, most places I've eaten it, served it with a peach half. Although it's not necessary... it just adds a bit of whimsy and lightness to a pretty rich meal. We love our Hot Browns...
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2 users found this review helpful

Swiss Chicken Casserole II

Reviewed: Feb. 7, 2009
This is an all-time favorite comfort food casserole recipe in my family. We do one step different. We use a whole large cylinder container of the Stove Top Stuffing (we love the stuffing part) and we actually prepare it according to directions. Then we blanket it over the chicken, cheese and soup/water mixture. It keeps the chicken moist and tender. Cook for 90 minutes covered with foil, then remove the foil the last 3o minutes to make a crispy top. We love it.
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33 users found this review helpful

Modenese Pork Chops

Reviewed: Feb. 1, 2009
Felt these pork chops were okay... not fabulous. The thick cut pork chops need longer to cook than the recipe states...I added 10 minutes. Felt the rosemary was a little to overpowering. I used fresh ... maybe the problem. Not bad, just didn't deliver the wow! factor I had expected. The husband loved them though. Will try again with some minor adjustments.
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1 user found this review helpful

Never Fail Meatloaf

Reviewed: Jan. 18, 2009
As is, I'm not a huge fan... mostly because of the bbq sauce and brown sugar. But by modifying it a bit is was pretty good.
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3 users found this review helpful

Famous Pork Chops

Reviewed: Jan. 1, 2009
Excellent dish... hard to believe that Ritz crackers and garlic salt could produce such a delectable dish. I used 1" thick boneless chops, so I ended up cooking them 15 minutes more longer than the suggested 45 minutes. I also reduced the butter to about 1/2 the suggested amount. The was really no need for all that butter. And I removed the foil for the last 1/2 of the cooking time so they were crispier and not soggy. They were juicy and tender. My hubby LOVED them. He kept asking where I got such a great recipe.
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13 users found this review helpful

Bacon and Tomato Cups

Reviewed: Dec. 5, 2008
These little treats were delicious. I made them for the Chritstmas GNO (Girl's Night Out) and what a hit they were. There were 8 of us so I doubled the recipe ... used the equivilent button and it worked out perfectly. I didn't use the canned bisquits (too much work). I used the phyllo cups and they added a wonderful crunch. As some suggested, I sauteed the onions in some of the bacon renderings. That made the onion a bit less crunchy. Plus I used fresh basil instead of the dried. I baked them for a little longer than they said and put them on convection so the tops were bubbly. Everyone asked for the recipe. They were a big hit. I'll be making them again for this holiday season.
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3 users found this review helpful

Pecan-Crusted Pork with Pumpkin Butter

Reviewed: Dec. 1, 2008
The pecan crusted pork was quite good, but felt the pumpkin butter over powering. It actually turned out like something you'd spread on your morning toast. The combination didn't exactly hit the mark. Too much work for so little results.
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2 users found this review helpful

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