ALLFROMSCRATCH Recipe Reviews (Pg. 6) - Allrecipes.com (1414559)

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Waffles I

Reviewed: Jun. 15, 2008
I made another waffle recipe on this site and although they turned out light and crispy it was a "fussier" recipe. These waffles are just as good but all-in-one-bowl EASY. I might add a little more sugar next time which I know will be soon! Thank you!
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Carrots in Dill Butter

Reviewed: Jun. 7, 2008
Super easy and tasty. I also used dillweed. I just happened to have exactly 8 carrots left but I know next time I will use 1# baby carrots. I also agree to start testing the carrots at 20 minutes. Thanks!
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Absolutely Ultimate Marinade

Reviewed: May 26, 2008
This had so much flavor for only marinating it for about 6 hours. Used it for grilled chicken thighs. Delicious! Thanks for sharing.
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Cheesy Flat Bread

Reviewed: May 25, 2008
Couldn't be easier. The hardest part was spreading out the dough to stay in place. Tasty and it looked so nice. Thanks!
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Eggplant Supper Soup

Reviewed: May 25, 2008
Followed exactly except for what I didn't have on hand. Used ground elk, regular diced tomatoes (added 1/2 t. oregano and 1/2 t. basil to make up for it). Only had 2 cans Campbell's beef broth which were 12oz. cans so I was short 4oz. Put 1 cube beef bouillion in 4oz. water. Maybe that was what made it a bit too salty. That's the only thing I would change is cutting the salt to 1/2 t. I haven't had a great experience with whole wheat pasta so I thought I'd use up some in here. Didn't taste like cardboard at all! With the whole recipe, felt like we were eating something really healthy. Thanks!
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Hummus III

Reviewed: May 24, 2008
I never really "got it" with hummus. I wouldn't have missed it if I never ate it again in my life. Hub's vegan daughter was coming over and he made up this recipe. I'm a convert to it now. It tasted! The other stuff I've had really had no taste, just texture. I couldn't stop eating this stuff. I'll have to start building a whole meal off of this starter. Thanks for sharing this!
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Absolute Mexican Cornbread

Reviewed: May 5, 2008
There's only two of us so I cut the recipe in half and baked in an 8x8" casserole. I did use the whole can of creamed corn and the whole can of chilis, not drained. I just hate having half of anything hanging around. I got down to putting the cornmeal in and found I didn't have any but I did have a box of Jif so I omitted the last 3 ingredients (I had already put the flour in the same bowl to save dishes). It turned out wonderfully! Very, very moist with a good flavor.
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Oven Baked Jambalaya

Reviewed: May 5, 2008
This was just perfect! We didn't have any ham to put in it but I'd almost be afraid it would've made it too salty with the spice mix having salt in it already. We put it in a huge cast iron Dutch oven on a cookie sheet (because of the feet). Absolutely scrumptious, wouldn't change a thing! Thank you for sharing.
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Spinach and Rice (Spanakorizo)

Reviewed: Apr. 21, 2008
Was this ever good! Very tasty. I made it for 8 servings but with 2 onions and two 9oz. bags of spinach and that was plenty. Added 1 t. of garlic powder. Used one 16oz. can of tomato sauce and 3 tomatoes, diced, with it. I messed up and put the tomato sauce and tomatoes in first then the spinach so I just cooked it down in it. I'll do it in the right order (hopefully) next time but it sure didn't seem to make a difference. Like another reviewer said, it is great comfort food. So easy and so tasty. Thanks!
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Suki's Spinach and Feta Pasta

Reviewed: Apr. 17, 2008
We really enjoyed this. Like other reviewers, next time I'll add more than a pinch of red pepper flakes, more garlic, olives, basil or oregano and more spinach. Hot or cold, this is a very nice dish.
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Reuben Casserole

Reviewed: Mar. 19, 2008
This was SOooooo good! I have wanted to make a Reuben Casserole for years. I read quite a few reviews and modified very little. I had a large chunk of roast leftover so I upped the quantities. I used 1# of bread, laid the slices out on a cookie sheet and put in the 400 oven for about 3 or so minutes until toasted. Meanwhile I put a 32oz. jar of sauerkraut, drained but not rinsed, into the 9x13" casserole. Hub did find Russian dressing (Wishbone at a Safeway) and poured the whole 16oz. bottle on the sauerkraut, mixed it up and spread it out. Put the shredded corned beef over that then topped it with 2c. shredded Swiss. Broke the toasted bread into pieces and spread them over the top. It was fantastic, so easy and tasty BUT it was not very attractive with the bread on top so next time I'll take another 1-2c. shredded Swiss and put it on top. Also, since the bread is on top, I might try to cut a step and try baking it before the bread layer for 15 min. then toasting torn up pieces at that point on top with the final cheese and bake for another 10 min. (always looking for the easiest way). I baked it all uncovered with great results. Thank you, it was worth the wait!!!
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Baked Asparagus with Balsamic Butter Sauce

Reviewed: Feb. 25, 2008
I sure can't say anything very original in this review: perfect, the best, simple, etc. I skipped putting them on a cookie sheet and put them in one layer across a 9x13" serving dish. Nuked the sauce in a spouted cup to drizzle over. Kept all the proportions exactly the same along with the baking time. So, so easy and fantastic!
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Garlic Cheese Chicken Rollups

Reviewed: Feb. 1, 2008
This was nice and delicate and very easy to make. You could easily half the bread crumb/Parmesan mixture. I didn't have garlic cheese spread so I used softened butter mixed with garlic, shredded jack and asiago cheeses, mayo and green onions that I had leftover from garlic bread that I had made. This was so good and looks like you spent a lot of time on it. 12/25/11: Made this for Christmas; a very elegant presentation. We added 8 oz. of cream cheese to the filling this time. I think next time we'll go to dipping it in an egg mixture so the breading stays on better. So good, though! Thank you for sharing.
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Creamy Pasta Primavera

Reviewed: Feb. 1, 2008
I read all of the reviews and made the changes accordingly. I still have to tweak the consistency, thinning it out as it still is rather a "glob". The taste and ease of making it was there though. What I did was use a carton of mushrooms, a bunch of green onions, a whole green and red pepper, a few stalks of celery with the inner stalks and tops, a frozen bag of peas and a bag of broccoli (thawed). Next time I would use fresh, not frozen broccoli, that's what helped turn it to mush. Some crunch would be nice. Omitted the ham. Added some pepper. Using 8 oz. of spaghetti, this amount of veggies was plenty, it's just the consistency that needs to be worked on. I hate to say adding heavy cream might do it but then it's not something you would eat every day.
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Brown Rice, Broccoli, Cheese and Walnut Surprise

Reviewed: Jan. 27, 2008
This was a really great idea, pairing the brown rice (used regular) and walnuts with the broccoli. I used frozen broccoli and next time I will double it. I dissoled a beef bouillion cube in a cup of water as I didn't have vegetable broth. I omitted the cheese because that just didn't seem to match up with the dish to me. Next time I think I'll add diced apples to cook it with and a complementary spice, maybe marjoram. I mixed in the broccoli and it still made an attractive presentation. Thanks for a different and nice "company" recipe.
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Asian Beef with Snow Peas

Reviewed: Jan. 9, 2008
Doubled the sauce but next time will probably quadruple even. Used rice vinegar and added 1 t. chili garlic sauce. Only had dried ginger so used 2 t. of that. Only had garlic powder so used 1 T. of that. Had no snow peas so used what I had, 1 green pepper, 2 red peppers and 1 medium onion all cut in 1" pieces and added after the meat was browned. Very versatile recipe, very easy and very good flavor!
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Chicken Jambalaya

Reviewed: Jan. 6, 2008
This was our first attempt at Jambalaya. We really didn't even know what to expect. Hub made it last night and it was FANTASTIC!!! He doubled the recipe (good thing!), upped the cayenne to 1/4 t. and he added about 2 T. Tiger Sauce. Otherwise, he followed it to the letter. This was just the best! Thanks so much for sharing this.
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Fettuccini with Mushroom, Ham and Rose Sauce

Reviewed: Jan. 3, 2008
I really didn't know about this recipe with the whipping cream and spaghetti sauce. The reviews were what talked me into it. Wow! This was WONDERFUL, a true keeper. I didn't make any changes except I like to cut my mushrooms in quarters/eighths for looks/texture. This is just comfort food that you will crave. I certainly did, eating it cold in the middle of the night. Big yum!
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Herbed Green Bean Casserole

Reviewed: Jan. 3, 2008
Had this on New Year's Day. It was an interesting way to serve up green beans. I used 2 16oz. bags of frozen petite whole beans. I then used the Parmesan that comes in a plastic container in the "specialty cheese" section. The shreds were about 1/2" long and really added something visually to "dress up" the dish. It was a bit salty so I will only use 1/4 t. next time. Everybody loved it. They left me just enough to taste it again so I could write up my review today. Thanks for a really different twist on green beans! I never would have thought to add bread crumbs like that.
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Chicken Enchiladas II

Reviewed: Dec. 31, 2007
These were WONDERFUL! Hub couldn't say enough about them. The only change I made from reading the reviews was that since we like a lot of flavor, I added 1/2 t. cayenne pepper and 1/2 t. cumin to the sauce before dividing it. No more/no less for our tastes. I did only make 3 enchiladas. As others suggested, to make 6, double the filling. This is one of those forever keepers. These are better than any restaurant we've gone to and we've been to some truly fantastic ones ($$$). Thanks so much!
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