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

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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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689 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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36 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

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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73 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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36 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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12 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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570 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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13 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

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

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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258 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

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

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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57 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

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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1623 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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14 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

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