Chef Eeyore Recipe Reviews (Pg. 2) - (1929876)

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Slow Cooker Beef Stew III

Reviewed: Jul. 25, 2004
I wasn't able to start this the night before, so I cooked it for 6 hours on high and it came out perfect! I used beef broth instead of the water, added a few more carrots and potatoes than the recipe called for, and I only added 1/2 an onion (and a small one at that), as I thought it might be a little too "oniony" with a whole onion AND the onion soup mix too. I also added some chopped parsley and a little bit of black pepper. The gravy was kind of thin, so an hour before it was done I added 2 tablespoons of cornstarch mixed with a little bit of the gravy, stirred it back into the pot and let it cook (on high) the last hour with the lid off. This thickened it up just beautifully! I served it with crusty rolls for sopping up all the gravy. I thought this was really good! When my husband took his first bite of the stew all he said was "Mmmmmmmmmm!", so I guess it was a winner with him too! :)
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274 users found this review helpful

Bread Pudding II

Reviewed: Oct. 5, 2003
This recipe is SO delicious and SO easy to make (no scalded milk or water baths here - yippee!). The first time I made it I used 4 eggs like the recipe calls for, but I thought it was way too "eggy" (it almost made a layer of scrambled eggs on the bottom of the pan!)... so the second time I made it with only 3 eggs and it was PERFECT! Both times I made it with cheap store-brand white bread and it was absolutely delicious, so you don't need to use an expensive bread to get good results. I topped each serving with a dollop of homemade whipped topping (whip 1/2 pint of whipping cream together with 3 tablespoons powdered sugar and 1/2 teaspoon vanilla)... and then I sprinkled a little cinnamon on top of that. It was truly "TO DIE FOR"!! Thanks so much for this easy and delicious recipe, Ellen! :)
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1746 users found this review helpful

Cheesy Ham and Hash Brown Casserole

Reviewed: Oct. 3, 2003
All I can say is "Yum Yum Yum"!! I made this with a little more ham than the recipe called for and served it along with scrambled eggs and toast. Both my husband and I thought it was fantastic! I didn't add the parmesan cheese on top, but instead I added some more shredded cheddar to top it off -- Delicious! The only thing I didn't really care for was the cubes of potato in the cream of potato soup I used (Campbell's) -- I thought it kinda took away from the shredded hash brown potatoes -- so next time I think I'll use a different soup, possibly cream of mushroom or cream of celery. Also, I added about 1/2 cup chopped onion as an earlier reviewer suggested, but in all honesty I think it would have been better without the onions -- next time I'll leave them out and try it that way. This recipe is a definite keeper and truly rivals my favorite hash brown casserole -- Cracker Barrel's!! Thanks Melissa! :)
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15 users found this review helpful

Slow Cooker Beef Stroganoff I

Reviewed: Jul. 3, 2003
This was really good! Not quite as good as my normal beef stroganoff recipe, but it was so much easier to make in the crockpot! I followed the recipe exactly, except I substituted beef broth for the water and added a jar of whole mushrooms. I served it over medium egg noodles. The cream cheese was a nice and different addition, but next time I'll probably try it with sour cream instead. Oh, and the leftovers were GREAT the next day! Overall a great and EASY recipe... Thanks Jessica!
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2 users found this review helpful

Slow Cooker Italian Beef for Sandwiches

Reviewed: Jun. 26, 2003
Originally from the Chicago 'Burbs, I've been looking for a good Italian Beef Sandwich recipe for AGES... and this one is the BEST I've found, by far! It tastes almost exactly like the ones I used to get "back home"... plus it's sooooo easy to make in the crockpot! I followed the recipe exactly, except I substituted beef broth for the water and added 2 packages of the italian salad dressing mix. I also added a few sliced green peppers to the crockpot an hour or so before it was done. When it was done, I removed the peppers, shredded the beef, and then returned the shredded beef back to the liquid in the crockpot. I then served the shredded beef and peppers on toasted hoagie rolls. My husband and I were in HEAVEN!! :) Oh, and here's a tip -- make sure you DON'T drain the meat before placing it on the rolls -- the liquid has an AWESOME taste, so make sure you get plenty of it on your sandwich for the best flavor. In Chicago they say "the wetter, the better" when it comes to Italian Beef Sandwiches!!
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821 users found this review helpful

Grilled Zucchini and Squash

Reviewed: Jun. 22, 2003
This was good, but when I started making it I thought the amounts of butter and seasonings was WAY too much, so I cut those amounts in half and it was STILL too much! Next time I'll try cutting it down to 1/2 stick of butter and a teaspoon each of salt, pepper and garlic powder and it should be really good.
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29 users found this review helpful

London Broil II

Reviewed: May 15, 2003
This was the best marinade I've EVER tasted for beef! The meat came out a little bit tough, so I think next time I'll use a more tender cut of beef, but the taste was just AWESOME! It would be a great marinade for steaks too.
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2 users found this review helpful

Spicy Chicken Breasts

Reviewed: Apr. 25, 2003
WOWEE!! This is some SPICY chicken! The flavor was excellent (almost like blackened chicken), but since I'm sort of a wimp when it comes to hot foods I think I'll cut the cayenne pepper in half next time. Either that, or not use quite as much spice rub on the chicken breasts before I grill them (I really rubbed it on thick)! If you like hot and spicy foods though, you'll really love this... just make sure you have plenty of cold beer on hand to put out the fire! :)
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87 users found this review helpful

Barbecued Beef

Reviewed: Apr. 6, 2003
Wow! This was soooo easy to make and absolutely delicious! I used a pork roast instead of a beef roast and it turned out fabulous! I shredded the meat and served it on toasted sesame seed buns with a dollop of coleslaw on top ~ YUMMY! The only thing I'd do different next time is cut the vinegar down to about 1/8 cup, as it had a stronger vinegar taste than I prefer, but other than that I wouldn't change a thing! My husband and I both loved this and I'll definitely be making it again real soon! Thanks for a truly delicious barbecue recipe, Corwynn! :)
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101 users found this review helpful

Slow-Cooker Pepper Steak

Reviewed: Mar. 19, 2003
This recipe was DELICIOUS and sooooo easy to make! My grocery store had pre-sliced "Beef For Stir-Fry" on sale, so I substituted that for the sirloin and it turned out fantastic (it also saved alot of time and effort not having to slice the meat myself)! I followed the recipe exactly and it was done after about 6 hours on low... the meat was super tender and almost falling apart! The sauce was a little bit thinner than I like, so I took another tablespoon of cornstarch and mixed it in a small bowl with a little bit of the sauce, then dumped it back into the crockpot and mixed it up real well. Then I let it cook on low for another 30 minutes and this thickened the sauce up perfectly! I served it over steamed white rice and then served the leftovers the next day with mashed potatoes -- both were YUMMY! My husband and I really loved this recipe and I'll definitely be making it again!
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722 users found this review helpful

French Dip Sandwiches

Reviewed: Jan. 23, 2003
This is NOT your ordinary French Dip Sandwich! The mixture of soy sauce, rosemary and thyme gave it a unique and very different taste with a definite "kick". The meat just fell apart and stayed nice and moist in the crockpot. I used toasted hoagie rolls instead of the french bread and sliced each sandwich in half at an angle for easier dipping. Both my husband and I just LOVED these sandwiches, plus the leftovers were even better the second day! A definite keeper... Thanks Giselle! :)
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58 users found this review helpful

Brown Sugar Meatloaf

Reviewed: Jan. 7, 2003
My husband really liked this meatloaf, although I thought it was WAY too sweet! If I make it again I'll definitely cut down on the brown sugar! Also, I thought the meatloaf part itself was pretty bland and needed some spices or something to "zip it up" a bit. In addition to adding extra spices, I think some chopped green peppers might also help to give it a little more flavor. I also thought that using a whole chopped onion was way too much -- even a small one. I would use half that much if I ever made it again. In fact, I think if I ever made this again I would probably use my own meatloaf recipe and then add the glaze to it, making sure to reduce the brown sugar down to 1/4 cup or less.
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7 users found this review helpful

Miniature Cheesecakes

Reviewed: Jan. 2, 2003
These were really easy to make! I followed the recipe exactly, using the foil baking liners and filling them 2/3 full. They puffed up quite a bit during baking, so I was worried about how I was going to get the cherry pie filling to stay on the top, but as they cooled they shrunk back down quite a bit, leaving a nice little well in the center for the pie filling. I made these for a Christmas party and everyone seemed to enjoy them. The only thing I'd do different next time is leave out the nutmeg. It really overpowered the "cheesecake taste" of these goodies, almost giving them an eggnog or custard-like taste, so I really think they would be alot better without the nutmeg. Overall a great recipe though -- Thanks! :)
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80 users found this review helpful

Displaying results 21-33 (of 33) reviews
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