celerygeneral Recipe Reviews (Pg. 1) - Allrecipes.com (19806088)

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Easy Cheese Ball II

Reviewed: Nov. 21, 2012
This recipe made 2 orange-sized balls... rolled one in walnuts, one in "real" bacon bits. Use your hands to mix this, much easier, and you can roll it in a ball this way as well. Make sure to leave your cream cheese on the countertop for a few minutes before beginning or else it will be impossible to blend or to shape... has to be soft. Was skeptical about the ranch dressing packet, sampled the stuff left in the bowl after I was finished and was satisfied with the end result, however, I do think they will be even better after being chilled so the ingredients can simmer in themselves. Good recipe, my first cheese ball ever made.
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Puppy Chow II

Reviewed: Nov. 21, 2012
Stirring and corn cereal do not "mix." Save some time and crunched up cereal by using your hands in one of those huge metal wok-looking bowls... have no idea how anyone would stir this! Must have a lot more patience than I do. Just the recipe I was looking for though.
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Roasted Turkey Legs

Reviewed: Sep. 27, 2012
Use a variation of this recipe, time and time again. I usually have to refer to this for the baking temperature. I foil-line a cookie sheet and rinse the turkey legs off and pat dry. I melt a little butter in a bowl in the microwave and brush it all over the legs and swipe some on the foil to prevent sticking. I then salt the legs, sprinkle thyme, then pepper them lightly, flip to the other side and repeat, reapplying the butter if it looks like it needs it. We prefer thyme on our turkey as opposed to other herbs like rosemary, as it can overpower the taste sometimes and we usually like something a little basic, but with flavor. Generally, this finishes before the 2 hour mark in the oven and I always make my special mashed potatoes with it. I remove the legs from the pan and scrape the drippings off the foil and put them into a pan, add about 1/2 cup (i don't measure) of milk and heat until the drippings blend well with the milk, THEN I add about a tablespoon of flour and simmer until blended and desired thickness (usually a minute or 2). Turkey drippings make THE best gravy, no seasonings needed, it's already there. Serve with another side like green beans or whatever I have on hand. AWESOME. Simple & fool-proof.
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Baked Buffalo Wings

Reviewed: Apr. 10, 2012
Follow the directions, but hold off on the sauce till they are done, then roll them in your sauce (hopefully you heated it up on the stove to melt everything.. and hopefully you know to mix your dry ingredients with dry ingredients and wet ingredients with wet ingredients..
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3 users found this review helpful

Italian Sausage Soup

Reviewed: Mar. 20, 2012
I love this. We have probably made this at least 3 or 4 times. 2 times in the past couple weeks, it's so delicious! It feeds us both a bowl for about 3 days (maybe 4). The only thing we add is a whole onion, sliced, when adding the beans and zucchini. We also use 2 packs of frozen spinach and throw in a handful (a little more than a cup) of shell (conchiglie) noodles that have already been cooked at the end with the spinach. Excellent, excellent, excellent. So fun to make and you could really put anything in it. The beef broth/italian tomato soup base is outstanding alone.
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Scalloped Potatoes and Hamburger

Reviewed: Mar. 17, 2012
Great outline recipe. I did this quite different than specified: I cooked 1 lb hamburger, 1 chopped onion, and 2 small cloves of minced garlic. I seasoned it while cooking with some black pepper, sea salt, cumin, chili powder, oregano, parsley, cheyenne pepper, and red pepper flakes. I did it to my taste, so it was about a pinch each, if I had to guess-timate. Also added a splash of Worcestershire. I cooked until the onions were tender, semi-translucent on medium-high heat. I then turned the heat off, added the potatoes (used 4 medium ones, not the 6 specified, peeled and sliced not-to-thin, not-to-thick) and added them to the pan (dutch oven) and added 1/4 cup of heavy cream and 2/4 cup of water (to a grand total of 3/4 cup of liquid) and stirred it together, turned the heat back on, brought to a slight boil, put the lid on, and cooked on low heat for about 20-25 mins, then uncovered and let cook until the water had evaporated. Delish! Very easy and I typically have these ingredients on hand. The people complaining about the blandness need to know how to season their meat to what they like. The garlic is essential. One could have also done this as I specified using a beef bullion cube or 2 along with the garlic and onions, then added the cream/water or whatever you wanted to use. We ate it with a slice of American cheese melted over it and stirred in. Reminded me of Shepard's pie without the corn (the Shepard's pie I know anyway...) Hope this helps.
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No Bake Cookies I

Reviewed: Feb. 21, 2012
One of my favorite cookies everrrrrr!! Top 3, if not first.
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Mouth-Watering Stuffed Mushrooms

Reviewed: Feb. 16, 2012
Excellent. Here's our variation: Fry 2 strips of thickly cut maple bacon. Keep the grease (in replacement of the 1 tbsp of veg. oil), set bacon strips aside on paper towel. Finely chop/mince about 3 tbsp of white onion (yellow would work too). After I chopped a clove of garlic, it looked to be a little less than the 1 tbsp called for, but still potent enough to do the job for a garlic lover. The pack of mushrooms we bought had 18 "above average" sized mushrooms. After frying the garlic, onion, and 12 of the chopped mushroom caps in the leftover bacon grease, we allowed it to cool off, then added the softened cream cheese (8 oz), the 1/4 cup of parm, and the bacon that I had chopped into bits, then added the 1/4 tsp cheyenne, black pepper, AND added 1/4 tsp sea salt bc I noticed it hardly contains any salt outside of the bacon I added and the Parmesan. Then, mixed it with a wooden spoon and stuffed the 18 medium-large mushrooms I had. There was still enough stuffing left (after being quite generous) to fill about 3 more mushrooms. So, if you are making 24, this will certainly do the job b/c I really overstuffed trying to use the stuffing up. :) Also, I dipped caps in butter, used glass pan @ 350. Superb! The REAL onions are a MUST bc of the flavor and texture it adds. The first time I ever had stuffed mushrooms, someone had made it using a Lipton Onion Soup mix, which was wonderful, but when I made it the pouch seemed too salty, but doing it manually is perfect.
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Fudge Truffle Cheesecake

Reviewed: Feb. 11, 2012
**IMPORTANT** This recipe calls for a SPRINGFORM PAN. I used standard tinfoil pie pans and if you are doing the same, HALF this recipe. A Springform pan is very DEEP, you will have a TON of leftover filling. Either that, or you will need to make 2 cakes. ALSO IMPORTANT: Use regular sugar in the crust. I think this is the reason people are finding the crust unappetizing. Confectioner's sugar (aka powdered sugar) is typically used for icings and sounds like it would make the crust horrible. Followed the recipe, otherwise, exactly and it is fine, not dense or anything like other people have mentioned. I think they are overcooking it.
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Drop Biscuits and Gravy

Reviewed: Nov. 13, 2011
The easiest and cheapest thing in the world to make! And the biscuits are to die for! We have made this twice. The first time we used 2 cups of milk in the gravy and 1 lb of sausage instead of 1/2. Although, it was good, I went overboard on the meat. 3/4 pound is the perfect amount, using 2 cups of milk in the gravy. You cannot go wrong with this. And as long as you keep flour, baking powder, salt, pepper, milk, and butter on hand on a regular basis (which most of us do.. the baking powder may be the only less common ingredient for some of us), all you have to do is buy the sausage and you have yourself a meal. You can make it over and over and over again, only having to purchase the sausage. It is also excellent reheated the next day. AAAAA+++++ Thank you, thank you for sharing this. A true southern breakfast/dinner.
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Traditional Gyro Meat

Reviewed: Aug. 9, 2011
Remembered that SNL skit, "Hub's Gyros" today and immediately craved these. This is WONDERFUL and DIVINE meat! Like others, we left out the marjoram, as our local Kroger didn't have it and used an extra clove of garlic and 1 tsp kosher salt. **The most important part of this recipe is to food process/blend up the meat.** It gives it a texture that is tender and to die for and makes a perfect loaf. Do NOT skip this vital step. We used the blender, small amounts of meat at a time and it came out outstanding. We also did let it sit in the fridge for about 2 hrs (was only going to do one hour, but forgot about it) and the sauce (see other recipe for Tzatziki Sauce) chilled in the fridge while the meat cooked. This meal couldn't have been timed out any better. It was super easy (we are in our early 20s) and I will definitely, definitely make this again. Once it began cooking, the smell that filled the house was exactly what I was craving. I got so high off this meal and we only ate one a piece. Very, very filling. We ate the meat with the tzatziki sauce, fresh tomato, sauteed onions on Kangaroo pita flatbread. I am so happy we have leftovers. I will be eating this again tomorrow. **make sure to process the meat to get the texture!!**
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Taco Seasoning I

Reviewed: Jun. 2, 2011
My wife & I are trying to not inadvertently consume MSG anymore so we made this as directed, but left the salt out until the end and added 2 teaspoons of corn starch and 2/3 cups of water, as typically directed on the seasoning packet. This worked famously for ~1.5 lbs of ground chuck. We tasted it without ANY salt added and you could definitely tell there was just *something* missing, so I eyeballed some kosher salt in the palm of my hand and sprinkled it into the finished product while it was still on the stove and stirred it around really good, then tasted it and it was absolutely perfect. I will be a TAD lighter on the cumin next time, but that's just a personal preference, not a complaint. This tasted great. I will NEVER EVER buy a taco seasoning packet again!
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