runzwitsizrs Recipe Reviews (Pg. 1) - Allrecipes.com (1989298)

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Mexican Style Cornbread

Reviewed: Oct. 13, 2013
Gave this 5 stars because it is delicious! The only changes I made were that I used about 2 1/2 Tbsp chopped jalepenos from a jar, (not fresh),and increased the corn meal to 1 1/2c. (only because I had just a little tiny bit of cornmeal left, and I wanted to use it up.) Therefore, I increased the creamed corn to 1 1/2c (to make up the extra moisture from the additional corn meal) and, as others had suggested, I mixed all the cheddar into the batter at once. I baked this in a greased 9X9 pan for 30 mins. Served it with honey butter and a bowl of chili. Mama happy!
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Wonderful Banana Cake

Reviewed: Oct. 1, 2013
I took the suggestion of B_32 and made this with a butter pecan cake mix and lemme tell ya. It was fabulous! I took it to work and brought none of it home to my dear hubby. (and man,was he bummed!) I did two things slightly differently. I used 4 smashed bananas (because that's what I had on my kitchen counter) and I cut the amount of water just slightly. I also baked it for appx 35 mins as directed on the cake mix box, and watched it carefully for doneness. There's no way that I'd bake this cake for the amount of time that the recipe calls for. It would be overdone for sure. Frosted this with a simple cream cheese frosting and sprinkled it with toasted walnuts. New favorite go-to recipe for overripe bananas.
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Sausage Pasta

Reviewed: May 25, 2013
I made this recipe but made a couple teeny tiny little changes. First thing was I doubled the tomatoes. I used a 28 oz can of plain ol' petite diced tomatoes. Second, I cut the cheddar cheese to 2 cups, which was more than plenty for this dish. And third, I drizzled a couple tablespoons of extra virgin olive oil over the whole thing just before serving. This dish was simple and YUMMY! My adult daughter, who won't eat anything pork, loved it. It's surprising how delicious this is with only these several ingredients. The olives are a great touch.
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Peach Cobbler

Reviewed: Jul. 2, 2012
GOOOOOD STUFF! Gotta say that I screwed up this recipe a little bit, and it still turned out good. I did use a 29oz can of the peaches, as others have suggested; keeping the 1/4c juice the same. I layered everything as directed, however I FORGOT TO PUT THE MILK IN IT! So...it was 10 mins into baking, and I heated up about 3/4c half-and-half, (so it wouldn't crack the glass dish) and slightly stirred it into the hot mess. I cooked it for the remaining baking time, plus about 5 mins and O. M. G. Good Good Good!
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Broiled Tilapia Parmesan

Reviewed: Apr. 23, 2012
I used Swai fish. The only changes that I made to the recipe was I added 3/4c. Panko crumbs to the mixture. I cooked the fish without flipping it. I broiled mine until completely done, and then, pressed the crumb mixture onto each fish, and returned it to the broiler. At this point, watch it very closely! It gets brown very quickly; less than 3 mins. Hubby and son liked it and said they would eat it again. I think next time, I will try the tilapia or even an orange roughy. Yummo!
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Brown Sugar Cream Cheese Frosting

Reviewed: Apr. 20, 2012
YUMMO! Perfect topping for Apple Banana Cupcakes from this site. This frosting is not overtly sweet, yet lends a nice smooth note to a moist comforting cake. I bet this frosting would be killer good on a carrot/spice cake. I would agree with others here about the use of the almond extract, especially for spice cake kinds of applications. Its totally personal preference. But it was perfect for my apple banana muffins. Thanks for a new favorite.
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Apple Banana Cupcakes

Reviewed: Apr. 20, 2012
I did an ingredient search because I had a couple apples and a couple bananas that I had to use up. I came across this recipe and couldn't have been more pleased with my choice! The only thing I did differently was that I didn't make this into cupcakes. I greased a 9X13 pan and baked it for 30 mins at 350 deg. Once cooled, I topped it with a brown sugar/cream cheese frosting, also found on this site. I brought it to work tonite and had the best response. The cream cheese frosting was not obnoxiously sweet, and it let the moistness of the cake take the stage. I did not chop the apples, I grated mine, and would do so again. This recipe will be in my family recipe rotation from now on. Good stuff.
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Hummus III

Reviewed: Apr. 22, 2011
This is the first time I've ever made hummus. I did make a mistake, though. I used two cans of drained garbanzos instead of two cups. I didn't have a food processor, so I used my blender. It came out perfectly. Much cheaper to make yourself and way better tasting.
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Slow Cooker Venison Burritos

Reviewed: Jun. 25, 2010
This was a really good way to use up some venison. I didn't have a jar of salsa, nor the Mexicorn, so I improvised. I made my own salsa (tastes better than the jarred stuff). Mexicorn is just corn with red and green peppers in it, so I used a can of regular corn and added a little bit of chopped red and green peppers . Everything else I did as the recipe states. This made the house smell great. We let it cool off quite a bit before we attempted to roll it into burritos, as mine was just a little 'soupier' than I would have liked. (probably because I made my own salsa, and it gives off more juice when cooked) I drained a little of the extra juices off and put them in with my rice dish. We served this with Spanish rice and a salad. Big hit! Saving it to my recipe box. Thanks for sharing.
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Peach Cobbler Dump Cake I

Reviewed: Apr. 20, 2010
Have made this several times as written. Turns out good every time. I made it with a butter pecan cake mix today and it is even better. I personally melt the butter and drizzle over the whole thing. Enjoy!
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1 user found this review helpful

Grandma's Lemon Meringue Pie

Reviewed: Sep. 17, 2009
I would like to write another review of this recipe. First off, its is THE BEST lemon meringue pie on this site. Second, I thought this might help others who may not have fresh lemons on hand. I always have a bottle of RealLemon juice in the fridge, but had to estimate how much to use. I have made this pie twice in the past several months. The first time, I made it with 1 1/2c. juice. It was good, but tart. The next time I made it, I used 1 1/3c and it was perfect. Thank you very much Emilie, for submitting this new family favorite. My father in law requests it often.
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Super-Simple, Super-Spicy Mongolian Beef

Reviewed: Sep. 11, 2009
I doubled this recipe, and substituted sirloin for the flank steak. My family loved it. We served it over brown rice. The next time I make it, tho, I will only add 1 Tbsp. of the red pepper flakes instead of 2, as it was a little too spicy for our liking. This is a very easy and quick dinner. Good for someone who wants to save $ on takeout or impress their guests.
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Overnight Coffee Cake

Reviewed: Sep. 2, 2009
I made this recipe as written, only I did not refrigerate the batter overnight. I baked it immediately. I can tell you that it is amazing. Simple. Like grandma had done it herself. I think next time, I will make it with an almond topping and add a little almond extract to my glaze. Thanks Cindy for the recipe. Killer good.
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Fresh Rhubarb Pie

Reviewed: Aug. 2, 2009
I made this pie tonite and got RAVE reviews from the family. I used refrigerated pre-made pie crust to save time. I followed the rest of the recipe exactly as written. I did brush the top crust with egg and sprinkled it with sugar before baking. It came out glossy and perfectly done. Daughter said that this is her new favorite pie. I cant wait to make it again with my own pie crust recipe. Thanks Carol.
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4 users found this review helpful

Taco Seasoning Mix

Reviewed: Aug. 2, 2009
Made this at the last minute, as I didnt have the 'packet'. Gotta say that I followed other's suggestions and cut the salt in half. Otherwise, followed the recipe to a T. It was great. I may, next time, even cut the salt to a third of what is called for. I know I wouldnt miss the salt at all. Wont be buying the packets again. Thanks Karen. Great recipe.
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2 users found this review helpful

Mexican Corn Bread

Reviewed: Nov. 24, 2008
Killer good cornbread. I will say that I slightly under-baked mine; not by choice, but by mistake, and it was still outrageously good. Next time I will bake it a little longer and let it cool slightly before trying to get it out of the pan. PS...theres enuf to share with the neighbors!
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6 users found this review helpful

Lazy Baked Macaroni and Cheese

Reviewed: Mar. 15, 2008
I took the suggestion of others and sprayed my pan before making this dish. It still stuck to the pan. I made it according to directions, however, added a couple dashes of tabasco sauce because we like it a little spicy. I can say that I was not impressed with this recipe. It does state in the description that it comes out custardy, and thats exactly what you get....cheese custard with macaroni. It wasnt bad, just not what I was looking for in a no-boil mac and chz recipe. My family didnt care for it, but I was glad to try something different.
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Easy Slow Cooker French Dip

Reviewed: Oct. 12, 2006
I have been making this for years, and I can tell you it is the best ever! I highly recommend using split hard rolls. They hold up better when dipped in the au jus... Also...we 'kick it up a notch' by making the sandwiches open faced, adding adornments such as sauteed onions, mushrooms, peppers (to your liking) and then broiling with a couple slices of swiss cheese till it melts together. It is one of my all time favorite comfort foods.
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Comforting Cube Steaks

Reviewed: Oct. 22, 2005
I read the reviews before making this, and I changed a couple things...First, I took note that many had said this recipe was a bit salty, so I used 1 low sodium cream of mush and one regular... (important to note that the low sodium soup is ready to eat, so dont add water!) Then, I used only 1/2 packet of the onion soup mix. I also added fresh sliced mushrooms. When I took it out of the oven, it was a bit watery; probably due to the mushrooms releasing their moisture, and the low sodium soup. So, I removed the steaks, and thickened the gravy with a little butter and flour; just like mom would......served over brown rice and with fresh steamed broccoli/lemon....this was a family hit. Thanks Karissak for this keeper!
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Cabbage Rolls II

Reviewed: Jan. 6, 2003
These rolls were great...I doubled the batch, and should have added just a touch more sugar, but it was easy to add it right before serving. I can say that Ive made cabbage rolls before and the only thing that was a little 'off' in this recipie was that the cabbage itself was too soft for my liking. I think the next time I make these, I shall bake them. Good flavor...the whole fam. liked them.
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