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

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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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1773 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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835 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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734 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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581 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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277 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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144 users found this review helpful

Slow Cooker Beef Stew I

Reviewed: Dec. 8, 2010
YUM!!! I made just a few minor changes to the original recipe and it turned out incredibly delicious!... First off, there's no need to brown the meat first like some reviewers suggested. I just dumped the raw meat into the crockpot and added the flour and pepper and I also added a packet of McCormick Beef Stew Seasoning Mix (I didn't add the salt)... Then I poured in one 14.5 oz can of beef broth, mixed it up really well, and added all the other ingredients exactly as listed (minus the 1 1/2 cups beef broth, of course)... In addition, I also added a tablespoon or so of chopped fresh parsley and a little more of the carrots, potatoes and celery than what the recipe called for, as it didn't look like there were enough veggies in relation to the meat. I used baby carrots and small honey gold potatoes, cut in half... I cooked the stew on high for 6 hours, stirring it every hour or so, and it came out PERFECT! It was very flavorful and just the right consistency. Definitely my favorite beef stew recipe EVER, and it was sooooo easy to make!
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104 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

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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88 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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82 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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59 users found this review helpful

Greek Chicken Pasta

Reviewed: Feb. 22, 2011
Wow, this was AMAZING!!! If you like Greek Salad, you will LOVE this pasta! Both my husband and I thought it was even better than most of the pasta dishes we've had at nice restaurants. I would give it 10 stars if I could.... I made it in my electric skillet and I changed a few minor things. First off, I only used 1/2 pound of pasta. We like our pasta to have more sauce and less noodles and since it's just the two of us, this worked out perfectly. It was nice and moist and it still made enough for us to have leftovers the next day. I used penne pasta, which is our favorite.... The other changes I made were: I used a yellow onion instead of red, I used a can of diced tomatoes (drained) instead of the chopped tomato, I added about half of the artichoke marinade along with the artichokes (for more flavor and liquid), I added 1/2 cup sliced kalamata olives (this made it REALLY yummy!) and I used double the amount of feta cheese (1 cup total). I added 1/2 cup into the sauce and cooked it a little longer than what the recipe stated, so it melted down somewhat and made almost a cream sauce. The other 1/2 cup I sprinkled over the top of the pasta/sauce mixture before serving it... I'll definitely be making this again and again and again!
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43 users found this review helpful

Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Dec. 6, 2010
This is the first time I ever made homemade stuffing and let me tell you, I will NEVER use Stovetop again! This was absolutely DELICIOUS and was soooo easy to make!... The only changes I made are I used Jimmy Dean sage sausage instead of the turkey sausage, I didn't use the turkey liver (bleccch, lol), and for seasonings I only added 1 teaspoon of sage (since there was already some sage in the sausage) and 1 1/2 teaspoons of poultry seasoning. I didn't use the rosemary or thyme at all. I used chicken broth instead of the turkey stock and since I was baking it in the oven I added quite a bit more than the 3/4 cup the recipe called for. I didn't measure it, but just mixed it up till it was nice and sticky/moist, then spooned the stuffing into a 13x9 pan and baked it at 350 for 40 minutes covered with foil, then took it out and stirred it up really well and baked it for 20 more minutes UNcovered to brown the top... Everyone just LOVED this and I'll be making it EVERY Thanksgiving from now on!
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37 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

Lime Chicken Soft Tacos

Reviewed: Apr. 11, 2011
With a few minor changes we really loved these tacos! The things I did differently were: I doubled the amount of sauce and used the juice of 2 limes in it, I omitted the oregano entirely, and I topped the tacos with shredded cheese, shredded (raw) cabbage, diced tomatoes, chopped cilantro and a little bit of homemade Baja Cream (mix 1/4 cup mayo + 1/4 cup light sour cream + 1 tablespoon fresh lime juice + 1/2 teaspoon finely grated lime peel & chill till the flavors meld)..... Some of the reviewers said their chicken didn't have much flavor, but if you double the sauce like I did and cook it for the full time stated in the recipe (so the chicken has a chance to brown to a nice caramel color), then it has plenty of flavor. Soooooo yummy!
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Photo by Chef Eeyore

False Cabbage Rolls

Reviewed: Feb. 15, 2011
What a GREAT idea! I've been making cabbage rolls for years, but never thought to make them this way. It's sooooo much easier!.... I made a few changes to the recipe and it came out tasting almost exactly like my regular cabbage rolls. Here are the changes I made: I used 1-1/2 pounds of ground beef to make it a little meatier. I used 1 (15.2 oz "value size") can of tomato soup, 1 (15 oz) can of tomato sauce and NO water. I also added a can of drained diced tomatoes. I boiled the sliced cabbage for about 5 minutes before adding it to the meat/onion/tomato mixture to help speed up the cooking time (and to help it all fit in my electric skillet). For seasonings I added salt, pepper, garlic powder and onion powder. I didn't add the sour cream. I had some leftover cooked rice in the fridge, so right before serving I stirred in about a cup of that and heated it through. YUM!
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27 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

Traditional Reuben Casserole

Reviewed: Mar. 15, 2011
This tasted just like a reuben sandwich and my husband said it was even better!! :) I used deli corned beef and had them slice it about 1/2" thick, which worked out well and made it very easy to cut into cubes... The only ingredient changes I made were I didn't add the minced onion (we didn't miss it and besides, there are no onions on a reuben sandwich), I used LIGHT sour cream instead of regular, and I only used 10 slices of just the light rye bread because that's what I had on hand... To keep them from getting too soggy, I toasted the bread cubes first and made sure to squeeze out as much of the sauerkraut juice as I could before I layered it on top of the bread cubes... For the topping, I slightly crumbled about 1 cup of the toasted bread cubes and then tossed them in the melted butter, then sprinkled them on top of the cheese... Oh, and I sprayed the foil w/PAM before covering it, to keep it from sticking... YUM! YUM! I will definitely be making this again!
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20 users found this review helpful

French Onion Soup Gratinee

Reviewed: Jan. 12, 2011
I followed the recipe exactly (other than using croutons instead of the French bread) and WOW, it was delicious!!! The only thing I might do different next time is reduce the amount of wine to 1/4 cup or maybe just use a milder tasting wine. I used a Merlot and the "wine taste" seemed just a bit overpowering. Other than that, I wouldn't change a thing!... This made exactly 4 soup crocks full, so my husband and I ate the other 2 for lunch the following day and I must say it was even better the second day!! It was so good I'm thinking next time I might make the soup a day ahead of time and allow it to sit in the fridge overnight, then reheat it the following day and do the bread/cheese thing... Either way, YUM!!!!! :)
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16 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

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