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

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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

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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27 users found this review helpful
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

Country Apple Dumplings

Reviewed: Jan. 18, 2011
A great big YUMMMMMMM!!! We absolutely loved these and they were so easy to make! I halved the recipe, but didn't change anything else and they came out perfect. I served them warm with vanilla ice cream.... OMG, to die for!!! :)
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2 users found this review helpful

Sloppy Joes II

Reviewed: Dec. 16, 2010
I followed the recipe exactly, except I added a little more ketchup and a splash of worcestershire sauce... All I can say is I'll never use the canned stuff again! This tasted soooo much fresher and better... The only thing I might do different next time is cut the brown sugar down to 2 teaspoons, as it seemed just a tad too sweet. Other than that, it was perfect! :)
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3 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

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

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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141 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

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

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

Tomato Basil Salad

Reviewed: May 29, 2011
This was a great addition to our weekend cookout! I did make a few changes though. Instead of slices, I cut the tomatoes into bite-sized chunks. I diced the onions and used a vidalia instead of red. I didn't have fresh basil, so I used 1/2 tsp dried basil. I also added 1/2 tsp each of oregano, salt and black pepper, as this is how I remember my Mom making her tomato salad. Obviously, the longer this sits, the better it tastes, and after a few hours it was sooo yummy!! :)
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7 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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19 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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15 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

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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726 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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827 users found this review helpful

Maria's Pepper Steak

Reviewed: Apr. 21, 2006
Yum, Yum, Yum! This was absolutely DELICIOUS! I made a few minor changes though. I used sirloin steak instead of flank steak, as it is much more tender. I also used 3 peppers - one green, one yellow, and one red. I cut the vinegar down to 1/8 cup and the honey down to a little less than 1/4 cup and I added a couple dashes of cayenne pepper to give it a nice little kick. At the end of cooking time, I added 1 tbs. cornstarch mixed with 1 tbs. water and cooked it on high for a couple minutes (stirring constantly) until the sauce thickened up nicely. I served it over steamed rice with a side of egg rolls. My hubbie and I both loved it! Thanks for a great recipe! :)
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13 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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87 users found this review helpful

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