shaggy Recipe Reviews (Pg. 1) - (198)

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Chicken and Biscuit Casserole

Reviewed: Apr. 6, 2001
Maybe I'm too emotional, but tears came to my eyes when I first tasted this. This is the most comfortable comfort food and brings back all those fond memories of taste and smell! The filling is completely made from scratch, yet really easy! I used a roasted chicken from the store, but it would be easy enough to roast your own if you have the time. I used frozen peas instead of canned, and threw in some frozen corn. For the topping, I used J.P.'s Big Daddy Biscuits found elswhere on this site, which I made with butter instead of shortening. I would say it makes about 8 large servings, but leftovers are always good! Yummy...easy...heartwarming...get me a hankie, I'm getting choked up again...
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2 users found this review helpful

Dr. Bird Cake

Reviewed: May 13, 2002
This was quick to throw together, but takes awhile to bake. Like Charlotte, I only had chunk pineapple on hand, so I chopped it up some. I baked mine in 2 (9x5 inch) loaf pans; it filled them about halfway, which was perfect. I think it would work well in 2 (8x4 inch) loaf pans also. I topped mine with a coconut streusel made with 1/4 cup butter, flour, sugar and coconut. It's easy to remember, because it's all equal amounts. Just mix until crumbly. The cake was very moist and good. I make this for my girlfriend's family, and they all love it, even those who are jealous!
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9 users found this review helpful

Escarole Siciliano

Reviewed: Mar. 8, 2002
I don't know if I'd call this a salad - It's more like a side dish or an appetizer. But that aside, it's really good! Between the escarole, the lemon and the kalamata olives, there are some intense flavors battling for attention.
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17 users found this review helpful

Baked Ziti IV

Reviewed: Mar. 7, 2002
Rich, tasty cheezy meaty Ziti! You can't go wrong with this recipe. REPEAT: you can't go wrong with this recipe! Don't bother making a salad, because it makes enough for an army. It's a bit of an artery choker, so I used lowfat sour cream and cottage cheese and it's still great. Also used Italian sausage which I think really sets this recipe apart from the others. It makes a lot of leftovers, which reheat nicely.
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0 users found this review helpful

Joe Froggers

Reviewed: Oct. 24, 2001
I whipped up a batch of these, and filled them with Fluffy Boiled Icing (also on allrecipes). Oh Boy! *Pant* *Pant* Absolutely DELIGHTFUL!!!
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5 users found this review helpful

Vietnamese-Style Chicken Curry Soup

Reviewed: Apr. 19, 2001
WOW! This soup is excellent! The fresh ginger, lime leaves and lemon grass really compliment the curry and give it that "South East Asia" flavor. It is a lot of work chopping everything up, but if you don't, you'll never get to experience the pure wonder and joy of fresh curry. I went overboard and threw on a handful of fresh bean sprouts as a garnish. This recipe has become my new and final favorite.
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10 users found this review helpful

Perfect Chocolate Cake

Reviewed: Oct. 6, 2000
Oh boy! Let me catch my breath...Wow! This cake is rich, dark, chocolatey, moist, perfect consistency! We had it with whipped cream and it was excellent!
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11 users found this review helpful

Emily's Famous Onion Dip

Reviewed: Nov. 22, 2002
Great dip! You can trick people into snacking healthy. I did a few things different that makes it even better. Instead of using butter, I used like half the amount of peanut oil (1 tablespoon). I used half shallot/half onion,and I cooked them for a really long time on low heat until caramelized, then deglazed with white vermouth. I also left out the vinegar. This is a versatile dip, but I think the best thing about it is that it can be made extremely low fat, and it still tastes great!
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23 users found this review helpful

Spaetzle I

Reviewed: Nov. 12, 2001
This recipe is really easy and really good! We made this to go with Wendy's Hungarian Goulash. After we boiled the spaetzle, we fried it in a small amount of butter. We didn't have a spaetzle noodle press, so we forced it through a slotted metal spatula, which works fine, but is probably more work.
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4 users found this review helpful

Vietnamese Style Vegetarian Curry Soup

Reviewed: Oct. 24, 2001
This recipe is so GREAT! It takes a little while to make, but I had a rainy Saturday with nothing better to do. I love curry, and it really lifts my spirits when I smell it wafting through the house. My neighborhood Asian grocery has a rather large selection of "fake meat," so I threw in a can of braised wheat gluten. EXCELLENT!
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15 users found this review helpful

Ganache I

Reviewed: Jul. 15, 2002
This is the recipe I use for all my ganache needs. Like the author says, it's very versatile. By changing the temperature (melting or cooling,) you can change the consistency of the ganache. I have mixed it with whipped cream for a quick mousse, used it to mask and glaze a cake, and even piped roses with it! If you use the best quality chocolate, it will make any event special.
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32 users found this review helpful

Emily's Famous Tiramisu

Reviewed: Mar. 8, 2002
I didn't know if I could handle a recipe with 10 steps, But I toughed it out and the results were outstanding! Everyone's eyes rolled back in ecstasy as they savored each mouthful - It looked like a feeding frenzy in a Zombie movie! I'm so proud of myself for making lady fingers from scratch, and the rest of it was a breeze. I had this recipe framed so I can hang it in a place of honor in my kitchen.
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2 users found this review helpful

Billy's Favorite Smoky Collard Greens

Reviewed: Sep. 28, 2001
I LOVE Greens! I usually just cook em in salted water, but this way gives em a real down home quality and a real good flavor! It's so easy too, I rate it 5 stars!
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21 users found this review helpful


Reviewed: Apr. 11, 2001
This is a great recipe for Fresh Salsa! I cut way back on the onion and garlic, doubled the lime juice, and threw in half of a chopped cucumber. This is heavenly on bean tacos! I like to supplement the spiciness with bottled hot taco sauce.
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172 users found this review helpful

Hungarian Goulash I

Reviewed: Nov. 12, 2001
Yummy! I had never tasted Hungarian goulash before this, so I was pleasantly surprised. It makes a thick, beefy stew with a heavy dose of paprika. I think it would also be great with a few vegetables, like carrots and potatoes, but this way is probably the traditional way. The longer it stews, the better, so it doesn't qualify as quick. It's great for a cold drizzly fall day when you have nothing better to do than stay indoors, and cook up some comfort! We served it with Rhonda's Spaetzel, which was also very good. P.S. We just use enough oil to keep it from sticking, so it's probably not 1/3 cup, and we used half the amount of salt called for. We also passed on the sour cream garnish.
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53 users found this review helpful

Emily's Famous Sloppy Joes

Reviewed: Apr. 6, 2000
Memories of high school aside, Sloppy Joes are a great heart-warming Americana classic! These are so easy and delicious, I'll never use the canned Joes again! Thanks Emily, my life is now complete.
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2 users found this review helpful

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