AEROGRRRL Recipe Reviews (Pg. 1) - Allrecipes.com (1957622)

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Cheesy Potato and Corn Chowder

Reviewed: Oct. 26, 2009
SO good! Added finely diced red and yellow peppers to the veggies and substituted evaporated milk for half of the milk. Also used regular shredded Mexican blend cheese instead of Velveeta. Really yummy with a few good dashes of chipotle Tabasco!
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Whipped Cream Cream Cheese Frosting

Reviewed: Mar. 24, 2009
This frosting is decadent, yet light and fluffy. I used it to frost a plain yellow cake and got rave reviews. This also makes a yummy dip with fresh apple slices or strawberries. My kids love it sandwiched between graham crackers too.
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Broccoli-Onion Deluxe

Reviewed: Nov. 23, 2007
Absolutely the creamiest, richest most delicious dish! Excellent as a side dish, but definitely good enough to eat on its own. Yum!
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5 users found this review helpful

Cabbage Roll Casserole

Reviewed: Sep. 10, 2007
This is very good. I use veggie burger in place of ground beef and leave out the extra salt. You really don't need the extra salt with the tomato sauce and broth. Also, watch it carefully so the rice doesn't overcook. I usually sprinkle a little cheese on top at the end of baking so it gets a nice, melty crust. Very kid-friendly since the cabbage isn't all that noticeable. Yum!
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1 user found this review helpful

Seven Layer Taco Dip

Reviewed: Jun. 28, 2006
This dip is the best! I get more compliments on it and never have leftovers. I think the secret is in adding taco seasoning to the beans, although I usually use two cans of beans since one packet of seasoning to one can of beans can be too salty. The cream cheese/sour cream mixture is too die for! A few more tips: Guacamole makes this even better (to save time, I usually use vacuum-sealed guacamole found in the produce section--it tastes really fresh and almost as good as homemade). I also skip the lettuce and green peppers.
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15 users found this review helpful

Carla's Fruit Dip

Reviewed: Jan. 4, 2006
This is excellent.I'm tempted to try it as a frosting sometime! Definitely use the full 8 oz. of cream cheese and not quite the whole container of whipped cream. This makes a thicker dip that sticks to fruit better. Great with vanilla or a little OJ concentrate. Might be good with a splash of Frangelico or Amaretto liqueur as well. We like it with apple slices or strawberries. Makes a great dish for a a baby shower or other get-together. I slice apples and dip them in acidulated water (water + lemon juice), and arrange them on a platter with this dip. It doesn't last!
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71 users found this review helpful

Eggplant Croquettes

Reviewed: Sep. 8, 2005
These are quick, easy and a great way to get kids to eat eggplant! I only use one egg, chopped onion and I bake them at 350 degrees for about 25 minutes (you'll need to flip them halfway through).
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48 users found this review helpful

Blueberry Cheesecake Pie

Reviewed: Jul. 30, 2005
This is easy and very good. Even quicker if you use a premade graham cracker crust. Definitely double the cream cheese layer (I used neufchatel), reduce the sugar and use only one egg (two if you double the recipe). Also, 3 T of cornstarch was way too much for the blueberry layer--it was so thick and gummy! I used about half that amount the next time and it was much better. We also prefer this without whipped cream, though I might try it with real whipped cream sometime!
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2 users found this review helpful

Strawberry Shortcake

Reviewed: Mar. 13, 2005
This is a very good, biscuit-like shortcake. I used Rumford baking powder and it tasted great. It came out fairly crumbly, so I didn't bother trying to split it. We cut it into wedges and served the berries and whipped cream over the top. I also sprinkled a little sugar over the top before baking and that gave it a nice, pretty crust.
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3 users found this review helpful

Never Fail Biscuits

Reviewed: Mar. 1, 2005
Awesome, soft, flaky biscuits! Best eaten warm from with oven slathered with butter and a good jam.
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0 users found this review helpful

Slow Cooker Cheesy Potatoes

Reviewed: Mar. 1, 2005
This was just kind of eh. There wasn't a whole lot of flavor and could really have used something. Maybe some salsa or someting? I even used O'Brien potatoes (with onions and green peppers) and it was still pretty blah. Also, cooking this on high for four hours was way too much. The potatoes were almost mush by the time I got home.
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2 users found this review helpful

Vegetarian Sandwich Spread

Reviewed: Dec. 16, 2004
I've been making this for years! My recipe uses dill pickles and we prefer Loma Linda Big Franks (regular or low-fat). This tastes great on whole-grain bread with crisp lettuce. You can also make the spread in a food processor for a smoother texture.
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4 users found this review helpful

Peach Upside Down Cake I

Reviewed: Sep. 7, 2004
I made this in a 10-in. round cake pan. I didn't have any nutmeg, so I used cinnamon instead. I also used fresh, sliced peaches and added the extra juice to the cake batter. They were really juicy peaches, and there was a lot of juice around the sides of the pan when I spread the batter over the top. But the cake turned out beautifully. It was done right around 40 min. We had warm slices topped with whipped cream—divine!
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Green Chile Frittata

Reviewed: Apr. 12, 2004
I served this as one of the main entrees for Easter brunch. I used a combination of Colby/Jack and Pepper Jack cheese to give it a little more kick. The only suggestion I have is to really watch the cooking time. After the initial 15 min., mine was done after another 25 min. instead of the 35-40 min. called for. I also sprinkled a little more cheese on and broiled the top just to give it some color. Next time I might try adding roasted red peppers or a few spoonfuls of salsa to give it more color and flavor.
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38 users found this review helpful

Dill Dip III

Reviewed: Apr. 12, 2004
A simple, flavorful dip. I used dried, minced onion in place of fresh and more dill than called for (I didn't measure, just judged by taste). And I took the other suggestions about salt. I actually used only a pinch or two of salt and it was just right. I served this with a giant fresh vegetable platter (baby carrots, broccoli, cauliflower, cucumber and grape tomatoes) at an Easter brunch and everyone loved it!
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Honey's Butter Cake

Reviewed: Jan. 25, 2004
We like our desserts less sweet, so I followed the other reviews and cut the sugar down by half. I also used only half of the cinnamon/sugar mixture. The cake turned out wonderful--the bottom forms a yummy crust and it was just the right amount of sweetness (it really does taste like snickerdoodle cookies!) Great with coffee! I set my timer at 60 minutes and the cake was a little dry the next day, so next time I'll probably check it at 45 min. This would make yummy cupcakes too!
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1 user found this review helpful

Hearty Vegetable Soup

Reviewed: Jan. 19, 2004
I didn't have V-8 juice, so I substituted plain tomato juice. I also used green beans instead of corn. The soup was very tasty and both my two-year-old and 10-month-old both loved it. It is very good with a sprinkle of Parmesan cheese on top!
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Mocha Chocolate Cookies

Reviewed: Jan. 9, 2004
Well what was originally a mistake turned out to be very good! I added a bit too much melted chocolate and ended up with something more like cake batter. So I spread it in a greased, 8X8 pan and baked it about 35-40 min. Voila! Mocha chocolate chip brownies! Extra coffee really does boost the flavor, and my only suggestion would be less sugar. They're almost too sweet, but very yummy (especially topped with whipped cream!)
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5 users found this review helpful

Cheddar Quiche

Reviewed: Nov. 24, 2003
Awesome! We're vegetarian, so I substituted Morningstar Breakfast Strips for the bacon. The evaporated milk really gives it a creamy texture. Even my two-year-old was asking for more!
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