Chef Eeyore Recipe Reviews (Pg. 1) - (1929876)

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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

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

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

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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717 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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100 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

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

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

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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813 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

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

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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1733 users found this review helpful

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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267 users found this review helpful

Stuffed Green Peppers I

Reviewed: Jul. 25, 2004
These were really good! It took longer than 15 minutes for my rice to get tender though (it was still very crunchy after 15 minutes -- I'm glad I checked!). I thought the cheese was a nice addition! The only thing I did different from what the recipe states is I used tomato sauce instead of the tomato soup. Everybody liked these! A very good recipe... Thanks!
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2 users found this review helpful

Curried Honey Mustard Chicken

Reviewed: Jan. 19, 2005
I didn't change anything about this recipe, except that I cooked it for 30 minutes total (20 minutes covered and 10 minutes uncovered). It was DELICIOUS!!! I thought the mixture of honey, mustard and curry was just right -- not too sweet and not too spicy. I wouldn't change a thing! I served it with a long grain and wild rice mixture and steamed broccoli. My husband LOVED it and I will definitely be making it again!
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3 users found this review helpful

Ronaldo's Beef Carnitas

Reviewed: Mar. 13, 2005
I made this in the crockpot and it turned out fabulous! I doubled the chile peppers and seasonings, wrapped the whole works in foil and cooked it in the crockpot for 8 hours on low. After the 8 hours was up I removed the foil package, dumped all the liquid into a bowl and skimmed the fat off the top and then shredded the meat and put it back into the crockpot with a small amount of the defatted liquid and cooked it for an additional 30 minutes or so. I served the shredded meat on warm flour tortillas with shredded monterey jack and cheddar cheese, sour cream and salsa. I made some Zatarain's Spanish Rice to serve on the side - it goes really good with this, especially if you add a can of diced tomatoes w/ peppers to the rice while it is cooking - and you could also put a little bit of the rice in the tortilla along with the meat if you wanted to - that's how my hubbie ate his! This was REALLY GOOD and I'll definitely be making it again!
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138 users found this review helpful

Super Grouper

Reviewed: Apr. 11, 2005
This was just "okay" for us. It didn't really have alot of flavor and there was WAY too much butter! I baked it at 350 degrees for 10 minutes and then broiled it for 7 minutes (my fillets were very thick). I may try this again sometime, but I would definitely use less butter and more (or different?) seasonings next time. Oh yeah, and I'm STILL trying to clean the mess out of my oven from all the splattered butter... LOL!
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24 users found this review helpful

Aussie Chicken

Reviewed: Apr. 14, 2005
WOW!! This is definitely the BEST recipe I've tried from this site so far!! I would give it 10 stars if I could!! I followed the recipe exactly and I wouldn't change a thing, except next time I'll probably layer the sauce on the chicken, then the bacon, then the mushrooms and then the cheese in that order. This time I did sauce, mushrooms, bacon, cheese and it was kind of hard to cut with the mushrooms in between the chicken and the bacon -- they kept sliding out everywhere!! :) Or maybe I'll try crumbling the bacon a little bit next time... that would probably work okay too. Other than that, it was PERFECT!! It was sooooooo delicious and it was easy to make too! I served it with rice pilaf and brussels sprouts. My hubbie informed me he wouldn't mind having this at least every other week and that's pretty AMAZING coming from him! Thank you so much for posting our new FAVORITE recipe, Rebecca! :)
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3 users found this review helpful

World's Best Lasagna

Reviewed: May 4, 2005
OMG, this lasagna is to DIE for!!! I followed the recipe exactly, except I added the tablespoon of salt to the sauce, but left out the 1/2 teaspoon of salt that was supposed to be mixed in with the ricotta/egg/parsley mixture. I also didn't add any salt to the boiling water when I cooked the noodles. It was still just a little bit too salty for my taste, so the next time I think I'll just add a teaspoon of salt to the sauce instead of a tablespoon (and again, I'll leave out the salt in the ricotta mixture and in the boiling water). Then it should be PERFECT! I made 3 layers instead of 2 and there didn't seem to be quite enough ricotta for the 3 layers, so next time I might also add a little more ricotta cheese, especially since that is my favorite part of a lasagna! I served this with a nice green salad and garlic cheese bread. My husband said it was the BEST lasagna he's EVER had!!! I would have to agree with him on that too, which is quite a compliment considering my grandma from Sicily used to make a pretty killer lasagna back in her day, but I honestly don't remember it being QUITE this good... Sorry, Nana! :) Thank you so much for sharing this AWESOME recipe, John! This one is definitely a keeper, folks... and it is worth every bit of time and effort involved! YUM!!!
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14 users found this review helpful

Sage Pork Chops

Reviewed: Nov. 8, 2005
I used boneless pork chops and omitted the salt and these turned out perfect! They were very juicy and flavorful and they were plenty enough salty from the bouillon alone (I think they would have been much too salty with the extra 2 tsp. salt). At the end of cooking time I removed the chops from the pan and thickened the juices with 3 tablespoons cornstarch mixed with 3 tablespoons cold water and it made a nice, thick, brown gravy that had a very good flavor. I served the chops and gravy with mashed potatoes and broccoli spears. This was a delicious, easy meal that I would definitely make again!
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575 users found this review helpful

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