Sweet Pickles Mom Recipe Reviews (Pg. 1) - Allrecipes.com (10837844)

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Grandma's Rhubarb Torte

Reviewed: Aug. 1, 2007
I cut the sugar as suggested by another reviewer. I only added 2 1/2 cups. Other was too sweet, this is better.
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9 users found this review helpful

Joanna's Crispy Peanut Butter and Bacon Cookies.

Reviewed: Aug. 24, 2010
BEST EVER!
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4 users found this review helpful

Greek-Mediterranian Chicken Salad II

Reviewed: Mar. 31, 2012
A great summer salad, one you could take to any outing. Tasty and wil please anyone, even the kids.
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3 users found this review helpful
Photo by Sweet Pickles Mom

Greek-Mediterranian Chicken Salad

Reviewed: Mar. 31, 2012
So good and just "hits that spot" when you are craving something out of the ordinary with a little spice, vinegar and heat.
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4 users found this review helpful

Wisconsin Native's Beer Cheese Soup

Reviewed: Jun. 10, 2009
After I modified the recipe, I thought it was "wonderful" I gave it 5 Stars with the changes. Eliminate the mustards and the Worcestershire. Use two cans of beer, one quart of half and half and then four cups of sharp "finely grated" chedder (six cups too cheesy and grainey(sp?). Be sure to thicken with the flour and half and half before you add the cheese. I kept 1 cup of the quart to mix the Wondra flour in. This keeps the cheese from clumping together in the soup. I used Wondra Flour and kept adding with a little more half & half until thicker. I also added a little more hot sauce after done to give it a little more zip. I think I added more salt too; salted to my taste. This is as I remember Wisconsin Beer Cheese Soup made at St. Michaels Hosp in Stevens Point, WI. Thanks
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4 users found this review helpful

INDIAN POT ROAST

Reviewed: Mar. 31, 2012
Very tasty and the potatoes are really flavorfull. Would make this anytime when I am looking for a little "spice."
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2 users found this review helpful

Wisconsin Native's Beer Cheese Soup

Reviewed: Jun. 10, 2009
After I modified the recipe, I thought it was "wonderful" I gave it 5 Stars with the changes. Eliminate the mustard and the Worcestershire. Use two cans of beer, one quart of half and half and the four cups of sharp "finely grated" chedder. I used Wondra Flour and kept adding with a little more half & half until thicker. I also added a little more hot sauce after done to give it a little more zip. I think I added more salt too; salted to my taste. This is as I remember Wisconsin Beer Cheese Soup made at St. Michaels Hosp in Stevens Point, WI. Thanks
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7 users found this review helpful

Ramen Coleslaw

Reviewed: May 31, 2010
I modify slighty and use Sunflower seeds vs the sesame. I use Napa Cabbage which is a little milder. This is a great variation for coleslaw as the Ramen, Sunflower Seeds and Almonds add a definate cruch.
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5 users found this review helpful

BANANA, WALNUT BREAD

Reviewed: Mar. 31, 2012
The BEST. My husband ate up two loaves in two days. He said, "yah, that was good banana bread and I don't even like banana bread."
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1 user found this review helpful

Grilled Italian Burgers, (Italian Hogie, Italian Hamburger)

Reviewed: Aug. 24, 2010
These are "wonderful" made on the grill. The Italian Bread is crisp on the outside and chewy on the inside and the burger is wonderful. When I think "hamburger's?" I now make these because we love them so much.
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4 users found this review helpful

Ramen Coleslaw

Reviewed: May 31, 2010
I modify slighty and use Sunflower seeds vs the sesame. I use Napa Cabbage which is a little milder. This is a great variation for coleslaw as the Ramen, Sunflower Seeds and Almonds add a definate cruch.
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8 users found this review helpful

Easy Roast Leg of Lamb

Reviewed: May 27, 2009
I agree with another reviewer that cooking times "are never exact" as the meat and your own oven can vary by many minutes; always use a meat thermometer and cook lamb to 13-135 letting rest about 15 minutes out of the oven. Lamb shhoud be "crusty" on the outside and slightly pink in the middle. I thought this was a great basic recipe. I do like to roast lamb on a rack, over a pan which adds a "convection effect" on a standard oven. Even using true convestion, this meathod has turned out best for me. Again, nice recipe.
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19 users found this review helpful

Spinach Stuffed Chicken Breast

Reviewed: Aug. 23, 2013
I didn't have pepper jack so I used baby brick and added about two tablespoons of chopped jalapeno peppers which was just the right bang. Also, On the lenghwise I halved my three chicken brests to make six thin and so easy to pound down a little more. My husband would call this "fancy food" and usually hates it, but this he loved.
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1 user found this review helpful

Stuffed Artichokes

Reviewed: May 2, 2013
Artichokes seem like a lot of work for such a little bit of food. All considered, I loved the recipe.
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2 users found this review helpful

Grandma's Corn Chowder

Reviewed: Nov. 3, 2009
This is an excellent "starter" recipe and very similar to my own. I brown an entire lb of bacon cut into 1/2 inch pieces and drained. I use one can of cream corn and then 1 1/2 cups frozen extra sweet corn. I also brown in with the bacon and onion 1 cup diced celery and add 1/2 tsp dehydrated, minced garlic. When the potatoes have cooked I add color by adding 1 tbsp chopped parsley and one small jar of diced pimentoes. Another trick is to grate about 1/4 tsp fresh nutmeg on the bacon as it is browning. I put nutmeg in almost everything I cook as it is a "flavor enhancer." I also add about 1/2 stick of butter; what's chowder without butter? You end up with the a most colorful chowder that not only tastes great, but looks great too.
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29 users found this review helpful

Slow Cooked Corned Beef for Sandwiches

Reviewed: May 27, 2009
I thought it was an "ok" recipe, but would not be a favorite, or regular. Mine was a little on the salty side which could have been the corned beef itself. Happy cooking!
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3 users found this review helpful

World's Best Lasagna

Reviewed: Dec. 19, 2010
I liked the "origional" better. I would call this a "new recipe" which was OK. On the origional, I gave it Five Stars. I know that when I follow a recipe I "often" have the urge to "improve" it with my own little twists. I have learned over the years to follow the trusted recipe.
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8 users found this review helpful

Clone of a Cinnabon

Reviewed: May 27, 2009
I thought it was too sweet. I much prefer a non-egg dough such as plain ol bread dough to cut some of the sweet of the frosting, brown sugar and cinnamon.
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3 users found this review helpful

Chocolate Sour Cream Cookies

Reviewed: Jan. 27, 2009
OK. VERY cake like. I did add the salt, vanilla and a little cocoa powder to "spark it up." I don't think I would make them again.
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5 users found this review helpful

Maryann's Upside Down Rhubarb Cake

Reviewed: Jul. 14, 2010
I made this exact to directions. Rhubarb wasn't cooked and the entire cake was like thick soup?????
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4 users found this review helpful

 
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