FOODWIZ Recipe Reviews (Pg. 1) - Allrecipes.com (1986730)

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Deep-Fried Turkey

Reviewed: Nov. 4, 2002
We will never bake or grill a turkey for thanksgiving again!! Here's a TIP to add lots of flavor: invest in an injector, and mix your favorite seasonings (don't be stingy!) with a cup of melted butter - we like the creole seasonings like chili powder, cayenne, or emeril's essense. You can even add about a 1/2 cup of beer to the mixture. Or you can buy the pre-mixed injectable seasonings. Inject the turkey with all of the butter mixture, sprinkle some of the seasonings on the outside, and put in a NON SCENTED trashbag in the refrigerator overnight - at least 8 hours. Then fry in peanut oil. The meat will not only be tender, but extra flavorful! Your Thanksgiving guests will appreciate the wonderfully unique flavor of the meat!
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538 users found this review helpful

Chewy Peanut Butter Brownies

Reviewed: Oct. 10, 2008
First, if you want these chewy and brownie-like DO NOT BEAT THE EGGS UNTIL THEY'RE FLUFFY that will only make it cake-like. In fact, don't use your mixer at all. Use a fork to mix together the butter and peanut butter, then mix in the sugars, then the egg and vanilla, and then the dry ingredients with a spoon. This will make them chewy and yummy like a real brownie! Great basic recipe though!
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302 users found this review helpful

Italian Breaded Pork Chops

Reviewed: Oct. 29, 2002
Terriffic recipe! My husband loved it too, and he's a picky eater. However, I substituted SLICED garlic for the chopped, because it's easier to remove from the oil, rather than trying to retrieve a bunch of little garlic pieces from hot oil! Also, I added a teaspoon of italian seasoning blend to the milk/egg mixture. I will DEFINATELY use this recipe on a regular basis! THANK YOU!
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170 users found this review helpful

Pumpkin Roll I

Reviewed: Oct. 9, 2003
Excellent! I've been looking for this recipe for a while now! I did make one change--I left the nuts off the cake portion, because it becomes too hard to roll. You can, if you want the nuts, add them to the cream cheese filling, that way the cake doesn't fall apart when you roll it. Thanks for the recipe!
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164 users found this review helpful

Gooey Butter Cake I

Reviewed: Apr. 11, 2003
Best cake you'll EVER taste! It was gone in seconds!! Also good if you press some toasted pecan halves in it right when it's done, and sprinkle with powdered sugar! Thanks for the recipe! ALSO - if you want the bottom portion a little more moist, use margarine instead of real butter - it makes a HUGE difference!
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50 users found this review helpful

Sausage Stuffed Mushrooms II

Reviewed: Jan. 19, 2005
Very good! I did make a few changes. I made them twice, once with spicy breakfast sausage, and once with italian sausage. Both very good. I also added oregano, basil, garlic, and salt. In addition, I drizzled the baking pan with a bit of olive oil to give the mushrooms some moistness, and cooked at 400 for about ten minutes instead of broiling. Great recipe!
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41 users found this review helpful

Beth's Chocolate Chip Cookies

Reviewed: Apr. 29, 2008
Great basic recipe! I made a few alterations: I substituted baking POWDER for the baking soda, because it keeps them fluffier, and used 1 1/2 cups brown sugar and 1/2 cup white sugar, to make them moist and chewier. Thanks for the recipe! :)
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40 users found this review helpful

Gooey Butter Cake III

Reviewed: Oct. 29, 2002
I have looked for this recipe for ages! WONDERFUL! My husband took one taste and almost died of happiness! It's like a cross between cheesecake and moist cake. If you want to cut the sweet a bit, do what I do - five minutes before it's done, gently place some pecan halves on top of the cake and finish baking. The pecans get toasty and crunchy, and it's a nice addition. If you want it super-sweet, then dust with additional powdered sugar. THANKS FOR THE RECIPE!
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38 users found this review helpful

Pork Roast with Tangy Sauce

Reviewed: Nov. 2, 2008
This was AHHHmazing! Followed the recipe (reducing the ketchup just a tad) brushed some sauce on the pork, wrapped it in bacon, then poured the rest of the sauce over it and baked it. WOW! Great recipe!!!
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22 users found this review helpful

Au Gratin Party Potatoes

Reviewed: Sep. 13, 2007
Amazing!! I scaled this down (quite a bit!) and added spices (garlic, pepper, salt, paprika) and then layered in some onions. I also sliced instead of diced my potatoes and precooked them. SO creamy and great!! Thanks!!
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18 users found this review helpful

Chocolate Ribbon Pie

Reviewed: Nov. 28, 2003
My guests literally fight over this pie, debating over who has the biggest slice, and there's never a morsel left over!! It's so absolutely easy to make (no oven required--yea!) and I have never had anyone NOT like this pie! I found the recipe for this in a magazine years ago, and couldn't find it til now. Thank you so much for bringing it back!! :-) Folks, you CAN NOT go wrong with this pie!!!!
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18 users found this review helpful

Bread Machine Garlic Bread

Reviewed: Oct. 9, 2003
Great basic recipe! I doubled the garlic, and used italian seasoning blend in place of the parsley (doubled the amount, again). I also added about 2 TB of parmesean cheese. Turned out great, and was wonderful served with lasagna!
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17 users found this review helpful

Old Time Soft Sugar Cookies

Reviewed: Dec. 6, 2005
Perfect! I was looking for a soft, cake-like sugar cookie for the kids (like you find at the "supercenter") and these were perfect! I iced them and gave them sprinkles to decorate with. I did sub half of the shortening for butter to add richness. Thanks for the recipe! AWESOME! :D
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15 users found this review helpful

Chocolate Chex® Caramel Crunch

Reviewed: Dec. 4, 2008
Really good!I'm not big on microwaving, so I prepared it like I would do caramel. I put the butter, sugar, and cornsyrup in a pan over medium low heat until it was melted, then increased the heat to get it bubbling (about med-high). I let it simmer for about 3 minutes, then stirred in the baking soda, let it simmer for about 15-30 sec more (stirring constantly) and then poured over the cereal. You have to work fast before it hardens up, or put your mixing bowl with cereal over another bowl of hot water to keep it "loose". I then drizzled with melted peanut butter chips, and YUM!
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14 users found this review helpful

Portabella Mushroom Dressing

Reviewed: Oct. 9, 2003
Great recipe! Make sure to add the broth slowly to get the texture you like. I only used 2 1/2 cans, because we like it a little more firm. Also, I added a can of cream of chicken soup, it gave it a creamier consistency. (And I "kicked up" the garlic by doubling it, and added a hint of thyme, oregano, and sage.) Excellent!!
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14 users found this review helpful

Alysia's Basic Meat Lasagna

Reviewed: Feb. 9, 2009
Excellent recipe! *TIP* For storing lasagna, in case you don't know already do NOT put it in the fridge covered with foil! The tomato sauce will devour the aluminum and absorb into the food. Use plastic wrap or some other plastic material. And if you cooked it in an aluminum pan, take it out and put it in something else before refridgerating! It doesn't take long for tomato based sauces like spaghetti sauce to eat away at that aluminum!! Thanks for the recipe!
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13 users found this review helpful

Tante's Apple Pie

Reviewed: Nov. 28, 2003
I was not impressed with the recipe. The pie came out really liquidy, and after an hour, the crumble on the top had melted into the pie because it had so much liquid. Perhaps I will try it again, but toss a few tablespoons of flour or cornstarch with the apples, along with some cinnamon and sugar.
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13 users found this review helpful

Tourtiers (French Pork Pie)

Reviewed: Oct. 13, 2011
I thought this was going to be sooo dry, but it was REALLY good!! And definately not dry! I will definately make this again, and maybe even experiment with adding veggies to it. Don't be afraid of the cinnamon...it adds a really nice flavor! :) PS: I used the Basic Flaky Pie Crust recipe from this site, I just can't buy pre-made when it's so easy to make!
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11 users found this review helpful

Quick and Easy Pimento Cheese

Reviewed: Jan. 22, 2008
My first batch turned out just "OK" because I used real mayo like some others suggested. I made it again, and instead used the salad dressing (and also added fresh ground pepper and a bit of garlic) and it was GREAT! Thanks for the recipe :)
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10 users found this review helpful

My Sister's Favorite Potato Salad...Ever

Reviewed: Oct. 21, 2007
Very good salad...with a few changes I made. I used miracle whip (1/4 C) and sour cream (1 C) instead of the mayo (makes it lighter and fluffier and adds zest) and regular mustard instead of Dijon. Also, I didn't add the vinegar to the dressing, but instead sprinkled it over the hot potatoes when they were done cooking. That way, it soaks into the potatoes to give them more flavor. Also added diced onion and garlic powder along with some freshly ground pepper. Yummy!
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9 users found this review helpful

Displaying results 1-20 (of 112) reviews
 
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