STEPHANIE10857 Recipe Reviews (Pg. 1) - Allrecipes.com (1906843)

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Extreme Banana Nut Bread 'EBNB'

Reviewed: Feb. 10, 2011
ok.. stop rating recipes if you change half the ingredients!! I made this exactly as written... baked for 55 min. and it was totally "Bomb Dizzle!!!" Holy Cow! The only thing I did different, and I highly recommend trying, is, instead of greasing and flouring, grease, and coat with cinnamon sugar! Makes the whole crust taste like a muffin top! this stuff is amazing!
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89 users found this review helpful

Baked Potato

Reviewed: Sep. 13, 2009
okay people..... try 400 for one hour. pour some kosher salt onto the counter. put some butter in your hands and fondle your potato. then pat the salt with your buttery palm and tap onto sticky potato. wash your hands and set right onto oven rack with tongs and cook for 1 hour. your skin will be crispy and there is absolutely no reason to wait 1.5 hours for a potato, unless you are cooking something else at 350 for an hour and a half. good luck!
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23 users found this review helpful

Grandpa's Popcorn Balls

Reviewed: Sep. 12, 2009
These were a cinch to make. I don't see how anyone had problems?? I used a large le creuset pot to pop the corn then stirred in the candy mix using the popping pot as it was greased already. You absolutely have to wait until the candy gets to hard crack, this WILL take a half hour or so. Also, if it is humid outside don't bother. Humidity in the air keeps the moisture level too high for the sugar to reach hard crack stage. Sugar gets hotter as the moisture evaporates, when it is humid in the air this wont happen, or happen properly. That could be the problem for some. You really do need a candy thermometer to be successful with these. Also, please wait about a half an hour before eating and they shouldn't stick in your teeth, they take a bit of time to harden.
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8 users found this review helpful

Baked Beans, Texas Ranger

Reviewed: Oct. 23, 2008
I am giving this 5 stars because these beans are awsome indeed. However, let me tell you my bean story. My dad has been making "his famous beans" since I can remember and they are some kind of version of these except he eyeballs all the ingredients. The 3 ingredient that are going to make or break the recipe are the vinegar, brn sugar and ketchup which is why i looked up the recipe. When you eyeball every time they tend to always be slightly off so I wanted exact amounts. I am an all recipes junky and I wanted a guideline because I always get bombarded with raves about my beans. when to me they have "tasted better". So heres the thing, everyone has different tastes. Try making these beans with a whole slab of regular bacon instead of the sausage. Let it brown until it is as crispy as it gets until it burns. add in your onion and peppers and continue to saute for 10 min or so until they are nicely browned. Dont worry, the liquid from the veggies will keep the bacon from getting browner, trust me, the bacon somehow stops cooking. If you dont let the bacon get very well done first you will end up with soggy bacon. anyways, then add your beans and try starting out with 2 tbsp vinegar, 1/4 C brn sugar, 1/4 C ketchup. If it isnt quite right for you at that time, try adding equal amounts until it is to your desired flavor. This recipe is way too sweet for me, and I love putting sugar in almost all my sauces. I could tell when i made it that is was way more than i had
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2 users found this review helpful

World's Best Potato Salad

Reviewed: Oct. 19, 2006
This is an fantastic potato salad!! I am a serious connoisseur of picnic salads and this is good!!!! Whoever said theirs turned out runny?? They couldnt have done it right. You have to refridgerate it until it is completely cool...couple hours. Try this recipe!!!!!
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3 users found this review helpful

Hot Artichoke and Spinach Dip II

Reviewed: May 13, 2003
this stuff is really amazing, you can leave out the artichokes and add a whole box of spinach. i dont like romano so i used 1/2 cup parm. unbelievable!!!
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1 user found this review helpful

Kalua Pig in a Slow Cooker

Reviewed: Mar. 1, 2003
This was soooooo awsome. Blows Dinosaur BBQ out of the water. It was salty but i loved it. I usually smother my sandwiches in bbq sauce, but not this one, just some juice and the meat was the most tender i have ever eaten. Cook for the whole 16 hours, it is done earlier but i think the longer cooking time is what makes it great. After that long the fat is gone when it comes to shredding, your crock pot will be full of PURE MEAT..........YUMMY YUMMY TO MY TUMMY!!!! forever in your debt.
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3 users found this review helpful

 
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