Roberts_wife Recipe Reviews (Pg. 1) - Allrecipes.com (19586120)

cook's profile

Roberts_wife

Reviews

Photos

Menus

 
View All Reviews Learn more

Individual Baked Eggs

Reviewed: Aug. 31, 2013
I always make a new recipe exactly as written, except for this time. I read many of the reviews and made a few, minor changes but nothing I feel that compromised the integrity of the recipe. I keep a jar of bacon grease in the fridge, so I just wiped the bottom and sides of my muffin tins with that. Because I was running low on bacon grease, I did fry my thick slices this time but if the mess is too much for you, you can always bake them in a 400 degree oven on a broiler pan, which is what I usually do. This will also keep your thinner slices of bacon even and straight, not curled up. I dropped the eggs in the bacon prepared tins and then sprinkled Greek seasoning on the yolks. (Because of the references to blandness.) If you haven't used this seasoning, try it. It works with everything and is a staple on our table. We like a yolk that isn't completely set so I baked mine for nine minutes then pulled them out. Put a little square (1/4 of a slice) of American (because, sadly, it's all I had) and popped them back in for exactly two more minutes. Let them finish (set) in the tin on the counter for another minute or two. There was still some runny yolk, not much, but enough and the whites were completely set. Perfect! Because of greasing the entire tin with bacon grease, mine popped out effortlessly. What a great recipe! Thank you so much!
Was this review helpful? [ YES ]
8 users found this review helpful

Ali's Amazing Bruschetta

Reviewed: Mar. 14, 2013
I always make a new recipe as stated first. This was a nice bruschetta but I found the bread a little soggy too. This is clearly not designed to be an Italian bruschetta as you cannot have that sans garlic. I lived in Sicily for two years and the second time I made it, I made these changes. I toasted the bread in the oven alone. Brushed w/EVOO & sprinkled w/a little salt and pepper. I use fleur de sel and fresh cracked black but it's a negligeble difference. When the toast is golden brown on both sides, flip after 4 minutes, I pull it out and allow to cool. Then I rub each toast with fresh garlic. Just slice off some so you have a raw face. I add diced garlic to the tomato mixture, use ciopollini onions but I love red too, a kiss of balsamic vinegar, sometimes capers (not authentic) and allow the mixture to marinate several hours. Cheese is also not traditional but in cheese loving America, I will add it sometimes and pop back under the broiler for a bit. But I know bruschetta to be a delicious cold tomato "relish" on top of room temperature toast and prefer to serve it that way. But I still enjoyed this recipe very much. I love trying new things and there's always more than one way to skin a cat, as grandma used to say.
Was this review helpful? [ YES ]
0 users found this review helpful

Doc's Best Beef Jerky

Reviewed: Feb. 5, 2013
Update. Used a chuck roast first time. Flavor was great but meat was tough, very tough, even though we beat the fecal matter out of it. This time, half the pepper, a tablespoon more brown sugar and London Broil, also pounded, but only slightly. No kick (because of my husbands delicate sensibilities) but incredibly tender and outlandishly delicious. Also marinated for two days. Doc, it just gets better and better. Thank you!
Was this review helpful? [ YES ]
3 users found this review helpful

Balsamic Roasted Pork Loin

Reviewed: Dec. 29, 2012
RIDICULOUSLY DELICIOUS! I read many, but not all reviews. I too follow recipes to the letter the first time. And if you don't, you should submit your own recipe because you're not rating the true recipe. I make it as written first, then if I make chages, I note accordingly, but only and always after I've tried it as written first. That said, I've made this twice now. The first time, exactly as written. Beautifully delicious and because of income constraints, used store brand balsamic. When I opened the oven door to check temp, I was overwhelmed a bit with the vinegar vapors, as was the downstairs. DO NOT let this stop you or even more stupidly, throw out a perfectly good roast. It does NOT taste like a vinegar concoction. It reduces to a seductively delicious roast. The second time I did add two finely chopped minced garlic cloves to the marinade. I was out of olive oil, so used Wesson. Out of steak seasoning so used Cavander's Greek. And I rough chopped an onion to create a bed upon which to place the roast. STILL amazing! Biggest key: We like a pink center so I don't cook it beyond 145 degrees. Forget time and use an instant read thermometer. This recipe will impress! Thank you, Melissa!
Was this review helpful? [ YES ]
1 user found this review helpful

Chili Colorado

Reviewed: Dec. 22, 2012
The first time I made this, I followed the recipe to a "T" as I always do with new recipes. It was SO delicious! I cannot understand how this site can have a recipe for Colorado Green Chili or how someone can say it's not like any Chili Colorado they've had in the state. I too, live in Colorado. For the uneducated, "colorado" is the Spanish word for "red". This is Mr. Shepard's version of it. Again, delicious! The second time I decided to get cute and add different things. Mistake. Never mess with perfection. Thanks for a delicious meal!
Was this review helpful? [ YES ]
0 users found this review helpful

Slow Cooker Chicken and Dumplings

Reviewed: Dec. 12, 2012
I made this the first time exactly as written. I have real issues with those that rate with their alterations. You are not rating the recipe at all, so why do you bother? Anyway, I really enjoyed the original recipe but agree, for us, some modifications made it more to our liking.. Used chicken broth, celery salt, granulated garlic and pepper. I think Beau Monde seasoning would be delightful in this but I was out. I sprinkled my Grand's biscuits with a little salt and a generous sprinkle of pepper before rolling thin. It only takes a couple of passes. Cut into fourths and dropped into crock pot, giving a good stir to ensure even coating. This time I only had a leftover roast chicken so I picked it clean, using both dark and white meat. Instead of butter, I used some of the seasoned chicken skin. Janiece, you gave everyone a really great recipe, thank you. And how wonderful that we can all take this and make minor adjustments for our families, if need be, to tweak it for our supper tables. Thank you and happy holidays, Janiece. Perhaps LauraLye put some of her name in the pot.
Was this review helpful? [ YES ]
1 user found this review helpful

Beer Batter Deep Fried Dill Pickles

Reviewed: Dec. 6, 2012
These are good Tinita, thank you. But I still prefer my simpler version of this. Equal parts beer and flour and seasonings of choice. Mix and let sit for 10 minutes or so. This creates a tempura like batter. Also, to make it less messy and easier, you can lightly dredge your pickles in cornstarch prior to dipping in batter.
Was this review helpful? [ YES ]
4 users found this review helpful

Hot Dog a la Potato

Reviewed: Nov. 30, 2012
This is really good, cheap and easy. My 61 year old husband was one of seven children of a butcher in N.J. and his mother really needed to stretch her dollars. I'd never heard of it but found it yummy. I pan seared my split hot dogs first to get that deep brown crisp on them which really adds another, delicious layer of flavor. I also had to use shredded cheddar because it's all I had. I also used Idahoan brand four cheese instant mashies because I had no leftovers. Talk about fast prep. Regardless of my changes, you can tell this is a wonderful recipe open to your imagination. Thank you so much!
Was this review helpful? [ YES ]
1 user found this review helpful

Mom's Hot Dog Boats

Reviewed: Nov. 30, 2012
This is an old favorite of my husbands about which, I'd never heard. I cheated, and strongly recommend you do as well, to make it so much simpler and faster, Idahoan brand instant mashed potatoes in the four cheese blend. They really are delicious. Anyway, I was surprised it was so yummy. My husband loved it and he has a very, very limited palette. I could work all day on mussels in white wine or chicken cordon bleu and to THIS he FINALLY says those magic words: "These are really good, please make them again." :) Thanks, Momto3boys!
Was this review helpful? [ YES ]
2 users found this review helpful

The Best Chicken Fried Steak

Reviewed: Aug. 5, 2012
I just made these today, Sunday. I believe, after my first bite, I saw God. (Don't be offended, I'm a devout Catholic with a wicked sense of humor.) I didn't deviate at all from the ingredients. I "rested" the steaks for about 15 minutes before frying in Crisco. I drain mine on a wire rack vs. paper towels because it avoids sogginess. My darling, you are an absolute wizzard in the CFS department. I grew up in southern KS and have lived all over the south, and the world, in fact. These simply cannot be beat. My first thought was for Bobby Flay to discover you and challenge you to a throwdown. Thank you for a FLAWLESS recipe!
Was this review helpful? [ YES ]
4 users found this review helpful

Best Black Beans

Reviewed: Mar. 23, 2012
Well Cameron, this is going to sound a little odd but I made these for breakfast this morning. lol I was just poking around, looking for recipes to adapt to our camping trip (open fire and dutch oven cooking) and came across this. It sounded so yummy (and quick and easy) I wanted to try it right away. It's all those things, yummy, quick and easy. And for the record, makes a delicious breakfast. lol
Was this review helpful? [ YES ]
1 user found this review helpful

The Whole Jar of Peanut Butter Cookies

Reviewed: Mar. 16, 2012
This is simply a very fine peanut butter cookie. I followed the recipe exactly and had no issues I've noted in other reviews. Also, I live at 6300 feet and baked mine exactly 10 minutes. Perfection. My only issue, and I don't consider it a negative at all, is that I must have grown up in midget walnut territory. I rolled my balls 1 1/2 inches, did the little fork dance on them and ended up with 80 3" cookies. lol I used an air bake cookie sheet too. Regardless, I was incredibly impressed with the flavor, texture and for me, quantity. PB cookies are my husbands favorites, even though he doesn't have much of a sweet tooth. I won't have to bake cookies for at least two months now. lol (Not really true since I had two warm from the oven, three more after supper and a handful for breakfast. Robert's going to ask me where the cookies are in two weeks and I'm going to have to have some story ready. Any suggestions, please advise. These are the best, try them. Oh, I did make one small modification. I make my own vanilla sugar for baking and I used that for the white sugar. DELISH!
Was this review helpful? [ YES ]
2 users found this review helpful

Eclair Cake

Reviewed: Feb. 27, 2012
I made exactly as written the first time. It was yummy and easy but needed more fridge time to really soften the graham crackers. The second time I used cheesecake flavored pudding mix, thinned out the frosting in a double boiler and added strong coffee to it. I only used about 1/3 of that mixutre, just drizzling it on top. OVER THE TOP DELISH. Thanks for a great recipe, Cathy!
Was this review helpful? [ YES ]
1 user found this review helpful

Banana Sour Cream Bread

Reviewed: Feb. 21, 2012
Absolutely lovely! Made it exactly as written with the exception of oven temp. Like others, I baked at 325. I made 12 muffins for my husbands work, they took 30 minutes. I also got a large 9 X5 loaf out of it. Baked it for just over an hour, also at 325 and covered with foil the last 25 minutes to prevent over browning the top. I also did not use an electric mixer, all by hand. I wanted the density another reviewer mentioned. After all, if you're going to add sour cream for the richness it provides, might as well go all the way. This is simply decadent! Thank you, Esther!
Was this review helpful? [ YES ]
2 users found this review helpful

Rempel Family Meatloaf

Reviewed: Feb. 20, 2012
WOW! This is the meatloaf haters meatloaf. Most young adults can't wait to leave home to try out their wings. I was anxious to escape Thursday (meatloaf) nights. lol I've made this twice, once to the letter and once with 2 lbs. of meat, 1/2 hamburger, 1/2 ground sausage. DELISH no matter what you do. I wonder about the review from the "professional" cook that gave it one star and called it bland. I wonder what a "professional" is doing on this website and using a recipe that calls for an envelope of onion soup mix, and how he could miss the flavor it imparts. I'm not a food snob at all but I doubt that "professional" does much cooking with truffle butter, knows what a pinch of saffron can do to mussels cooked in wine or a pan of risotto and from which culinary school he graduated. It's delicious, divine and after 30 years of not eating meatloaf, I'm a lover of this! Thank you so much!!
Was this review helpful? [ YES ]
14 users found this review helpful

Scalloped Potatoes and Onions

Reviewed: Feb. 14, 2012
It's just two of us so I scaled it down, off the cuff, for us. I just took the excellent base ingredients, made my roux, added a slightly weakened bouillon because I had bo broth on hand, kept the 2 T. mayonnaise for the tang and flavor, omitted added salt and found it brilliantly delicious! I just love it when I come across a recipe like Dorothy's and it makes me look really good. Thank you Dorothy, it's was just lovely! It's a five star recipe but I don't believe in giving all 5 if you alter it. I will make this again and again, next time, with proper ingredients and to the T.
Was this review helpful? [ YES ]
1 user found this review helpful

Deviled Eggs

Reviewed: Feb. 14, 2012
I've been making deviled eggs for 30 years using this recipe, minus the sugar and vinegar. Those two ingredients were news to me. So I tried this version. Margaret, how can I thank you?! What a beautiful, subtle difference that made. I have my go to recipe now for the next 30 years. I can't figure out how 1/2 t. salt between six eggs can be WAY too salty for anyone. lol Next time I might mix in some dill as another poster suggested. Sounds good.
Was this review helpful? [ YES ]
1 user found this review helpful

Lemon Dill Rice

Reviewed: Feb. 12, 2012
We love this and I gave it 5 stars because I did not follow directions exactly. I love salt, so much so I salt pepperoni pizza so you can see tiny drifts of salt. lol The salt was good for me but I noticed it. And if I notice it, most others find it too overwhelming. I also did not have fresh dill and used dried dill weed, agreeing with another poster who suspected "dill SEED" was a typo. I also finished it conventionally on the stove as did another. It's was lovely, different and delicious glouise. Thank you!
Was this review helpful? [ YES ]
3 users found this review helpful

Black Bean and Corn Salad II

Reviewed: Feb. 12, 2012
Just delicious, Jen! Thank you. I live in a very remote mountain area with a tiny market so I don't always have access to certain ingredients. For that reason, I was forced to use bottled lime juice (egads!) And believe it or not, no olive oil at the market so I substituted with canola. No olive oil at the market but they had big, beautiful bunches of fresh cilantro. Go figure. Definitely add the fresh cilantro if you can. It adds such a bright freshness. It was amazing with my changes so the original must be beyond description. I too, could make a meal out of this as another reviewer mentioned. Thanks again, Jen!
Was this review helpful? [ YES ]
1 user found this review helpful

Clam Sauce with Linguine

Reviewed: Feb. 8, 2012
Those of you making and incorporating a roux, or adding dollops of sour cream, thickners, etc., are NOT making clam sauce and should leave your reviews elsewhere, as appropriate. I don't know what is so difficult in understanding you're being asked to review THIS recipe, not something you've changed so dramatically it no longer can be called by the same name. If you have changes, submit your own recipe. I never understood reviewers who say something like "I didn't have any sugar so I substituded onion salt. I was out of candied ginger so I added bread and butter pickles instead. It was the worst cake I ever ate." That off my chest, this was, as written, DELIOUS!
Was this review helpful? [ YES ]
2 users found this review helpful

Displaying results 1-20 (of 22) reviews
 
ADVERTISEMENT
Go Pro!

In Season

 Quick & Easy Grilling
Quick & Easy Grilling

Easy weeknight dinners, ready in a flash.

Fresh Summer Meals
Fresh Summer Meals

Enjoy the bright days of summer with easy recipes.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States