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Flavorful Beef Stir-Fry

Reviewed: Jan. 9, 2014
This recipe is pretty good. You can change the veggies with what you have on hand. The only problem tends to be the sauce. All I did was add about 1/4 cup or so of water to the pan near the end. If you double the sauce, I think it would tend to be too salty or too much soy sauce flavor, if you choose to use low salt soy sauce. Other than that, it's a good recipe.
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1 user found this review helpful

Shrimp Egg Foo Yung

Reviewed: Feb. 9, 2013
I think this recipe is good when you have alot of bean sprouts. Alot of other recipes call for half the bean sprouts of this one but add other veggies. I liked the egg pancakes. What I didn't care for was the sauce. It was too vinegary and not sweet and salty enough to satiate the desire for egg foo yung I have made in the past. In the future, I will make your egg pancakes but use another sauce.
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2 users found this review helpful

Cream Wafers

Reviewed: Dec. 24, 2010
These have been my favorite cookies to make since I found it in my Betty Crocker Cookbook, around 1975 edition. The recipe does NOT call for egg yolks. They are wonderful without them. I have never used them and they are always the favorite cookie whenever I take them on a tray of cookies. My daughters now are making them for their families. The best cookies ever. The only change since 1975 is that if you put the filling into a small baggie and cut the tip, the cookies won't break as easily. But then, there won't be any for the cook and her helpers to eat! ;o)
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4 users found this review helpful

Venison Salisbury Steak

Reviewed: Apr. 5, 2010
I rated this 5 stars because for the type of dish it is, it's really good. I made a couple of changes. I didn't have any crackers so I used whole wheat bread crumbs. I also used fresh mushrooms, which I think make it much better than canned mushrooms. The gravy was just the right consistancy. We served it with potatoes and sauteed beans. My hubby doesn't like venison, but we have a farm and let people hunt so they give us venison. He liked it fixed this way.
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3 users found this review helpful

Gloomy Day Smoothie

Reviewed: Mar. 1, 2010
This combination is sooo good. The only thing I did differently was to put a whole peeled orange in the blender instead of orange juice because the fresh orange juice is so much more nutritious and flavorful than oj from the store.
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1 user found this review helpful

Roasted Kohlrabi

Reviewed: Jan. 25, 2010
I gave it 5 start because it was really healthy and pretty good. I think it would be better to cut the kohlrabi into cubes and not slices. I also added about 1/3 cubed potatoes with skins on to make a complete veggie part of the meal. It was very good.
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One Skillet Corned Beef Hash

Reviewed: Aug. 26, 2009
This recipe was pretty good. I used blue, yellow and red potatoes, yellow peppers and chopped up celery leaves straight from the garden, and our own natural made cubed corned beef. The vinegar was the only thing that was a bit different. I love corned beef hash, but the vinegar gave it a different flavor. I liked it, but it's not as good as without.
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4 users found this review helpful

Mediterranean Farfalle

Reviewed: Aug. 19, 2009
I thought this was a restaurant caliber dish. The flavors were intense and blended so nicely together. I made this according to the directions except I used whole wheat ziti for the pasta and I used a bit more fresh basil than the recipe called for. I also cut the chorizo links into little cubes instead of frying it loose. My husband really enjoyed it to. My only complaint was that I think you could use a little less extra virgin olive oil. There was oil left on our plates at the end of the meal. But a VERY fast and wonderful taste experience !!!
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2 users found this review helpful

Chicken Zucchini Casserole

Reviewed: Jul. 31, 2009
I rated this a 4 instead of a 5 only because of the changes I made. I feel that 3/4 cup of butter is waaaayyyy too much. These are the changes that I made. I took out about a half cup of the stuffing mix and mixed it with a tbsp of melted butter, so the top would be buttery and crispy. I mixed the other ingredients using no butter and a cup of fat free sour cream in place of the butter and half cup of sour cream. My husband loved it !!! It was healthy and delicious !!!
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Spicy Peach-Glazed Pork Chops

Reviewed: Jul. 23, 2009
This is a very good recipe for a quick supper. The only change I made was to use sugar-free apricot preserves instead of the peach preserves. I wasn't sure it would still work without the sugar, but it turned out nice. I served it with sauteed zucchini from our garden and a side of rice that I poured the preserve mixture over. My hubby really enjoyed this even though he doesn't like apricots. He thought it was peach preserves because he saw the recipe. Oh well...
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Kosher Salt Encrusted Prime Rib Roast

Reviewed: Jul. 16, 2008
I have made this recipe quite a few times and it has never disappointed me. My rule of thumb is to totally cover the roast with coarse salt and cook it at 170ºF for 1 hr per lb of roast. I usually use between a 4-7 lb roast. I sell natural-raised beef for a living and have given many people this formula, even for rolled rump roasts and gotten good reviews. If you think it's too salty, you haven't gotten all of the salt off. Better than any restaurant meal if you use good beef to start with, not the store bought wet-aged stuff. Go to a butcher and get dry-aged beef. It's worth the extra cost.
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6 users found this review helpful

Chicken Stew with Dumplings

Reviewed: Jan. 30, 2008
We really enjoyed this dinner! We basically followed the recipe except I forgot to add the frozen peas, but it was still really good. To save time cooking the chicken, we used inexpensive chicken leg quarters which I separated the legs and thighs and put a slit down the middle of the thighs to get the heat to the center quicker. It saves about a half hour of cooking time. I didn't want it too watery, so I put less water in to begin with, then added water as needed. I think 4-5 cups is a good amount. To thicken the stew a little, I used my potato masher and pressed it into the stew a few times to break up the potatoes a bit and thicken it. Oh, also, I cut the potatoes into cubes, smaller than the recipe called for. Then when it was almost done, I plopped the dumplings on top. The cooking time for the dumplings was very accurate. They came out perfect! Thanks, Elizabeth for this down home comfort food recipe that is not difficult to make. We will definately make this time and time again.
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19 users found this review helpful

Heavenly Angel Food Cake

Reviewed: Jan. 6, 2008
When I was a little girl, my mom always let us six kids and my dad pick out what kind of cake we wanted for our birthday. I always picked angel food cake with whipped cream. We had egg nog for Christmas and I had a bunch of egg whites so I decided to make an angel food cake. This one looked like the one my mom made me. I was NOT disappointed !!! I made it exactly as written and put whipped cream mixed with a little of my home made strawberry jam and it was soooooooooooo delicious. I'm a little embarassed to say that after it cooled and was out of the pan, between my hubby and I we finished it off within an hour. LOL It's not even hard to make. Just be sure that when you fold in the flour mixture, that you fold in just a little at a time and fold it very gently to keep it light, just like the recipe says. Thank you so much for this wonderful childhood memory!!!
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Baked Stuffed Winter Squash

Reviewed: Jan. 4, 2008
I liked this recipe, but only with my adjustments, thus the 3 star rating. I did not put raisins and pecans in it. I think the pecans would be good, but my family doesn't like raisins in savory foods. We used an heirloom squash called Uncle David's Dakota Dessert Squash. It was very good, but because it was a little drier kind of squash, we added some butter to it at the table. It seemed to absorb all of the moisture from the sausage and veggie mixture. With my adjustments, I would give it a 4 star rating. Very good, but not great.
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Pasta Shrimp Toss

Reviewed: Nov. 8, 2007
This is such a good recipe. I changed it a little. I used a little bit of onion and subbed in some chopped green onion. I took advice and used 3/4 or so cup of cream. I used one of my big orange heirloom tomatoes and a nice red pepper. I also used some of my purple basil. It was so pretty with the red, orange, purple, green from my garden, and pink from the shrimp. The only change I might add next time, which there definately will be a next time, I will add a little white wine for a little more complex flavor. With the changes I made, this is a resteraunt quality meal!
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Potato, Broccoli and Cheese Soup

Reviewed: Sep. 29, 2007
I love this recipe because it uses only fresh ingredients, not cans of soup or mixes, because it is easy to make, and best of all, it tastes great, especially when you use fresh veggies from your garden. A couple of suggestions: I used fresh dug red potatoes and didn't peel them. They made pretty little red specks in the soup. I also used a stick blender instead of a blender. I just blended it until it had a few little chunks in it, but not pureed totally. I also like that this recipe uses no milk for those who have some kind of milk allergy. It's a wonderful fresh from the garden recipe that the whole family will enjoy!!!
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2 users found this review helpful

Easy Turkey Tetrazzini

Reviewed: Feb. 12, 2007
After following alot of the suggestions, I made this and it was so good! I browned onions and garlic in the butter before adding the mushrooms and I also doubled the soup and sour cream. My hubby loved it and so did I. I can't imagine making it without doubling the soup and sour cream. It wasn't over-moist as it was.
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66 users found this review helpful

Tomato Chicken Parmesan

Reviewed: Jan. 30, 2007
This was very good and we loved it. The only comment I will make is that the 1 cup of parmesan cheese plus the 7 oz of bread crumbs was way too much for the amount of chicken breasts. I had alot of the breading mixture that I had to throw away. Other than that, excellent!
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5 users found this review helpful

Savory Feta Pies

Reviewed: Jan. 30, 2007
I did not like this at all and neither did my family. I made it exactly as written except I used a little less of the cayenne than it calls for but it wasn't good. Nothing in particular, just didn't like it at all. Alot of work and not very good.
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2 users found this review helpful

Classy Green Bean Casserole

Reviewed: Jan. 30, 2007
This dish was much better than the classic green bean casserole. I did change it a little because of my limited budget. I used my home frozen green beans and used saltine crackers instead of the buttery round crackers. My family really liked it and I will DEFINATELY make this again !!!
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3 users found this review helpful

Displaying results 1-20 (of 31) reviews
 
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