ALLFROMSCRATCH Recipe Reviews (Pg. 7) - Allrecipes.com (1414559)

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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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Nana's Christmas Stollen

Reviewed: Dec. 6, 2007
Perfect! I doubled the fruit but no other changes. (I used cranberries, apricots, cherries, plums and also sliced almonds). The dough turned out wonderfully. Mixed it in my Kitchenaid mixer. Absolutely no flour adjustments needed. I dusted the baked loaves (4) generously with powdered sugar. Easy recipe and like ones I made years ago but less work! I'll be making it more often now. Thank you for bringing back a tradition.
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56 users found this review helpful

Slow Cooker Chicken and Dumplings

Reviewed: Nov. 26, 2007
Reading many reviews, I did the following: Used 1 t. pepper and 1 T. each oregano, garlic powder and dry mustard. Used 1 can cream of chicken (all I had) and 1 of cream of celery. Added one can each of water, which was fine to cover. Added 8 oz. mushrooms, quartered because I had them to get rid of and coarsely chopped the onion. We prefer boneless thighs so used them. Used one 16.3 oz. Grands and one 7.5 regular biscuits. I would not put in so many biscuits next time. I put them in 1 1/2 hrs. ahead of the 6 hr. mark and they were fine. This recipe is super easy and as you can see by many of the reviews, can easily be changed to your tastes. Thanks!
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Creamy Pork with Sour Cream Sauce

Reviewed: Nov. 12, 2007
My husband is the the pork chop king. He could eat them 7 days a week but he never had pork cube steaks. He went wild over these! I used Smart Balance to brown them in. Didn't want to open a can of chicken bouillion for only a 1/2 c. so used 1 T. chicken soup base in 1/2 c. water. Also, up'd the garlic a bit to 1/4 t. "Roasted Garlic and Savory Spices" was the seasoned breadcrumbs I used. They turned out PERFECTLY. Moist inside with a nice crust. You could cut them with a fork. As someone else said, next time I will double the gravy for the mashed potatoes I served with them. A true keeper!!! Thank you very much; I can hear his request already for this one over and over.
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25 users found this review helpful

Light, Crisp Waffles

Reviewed: Nov. 11, 2007
This was the best EVER waffle recipe! Adding an extra tablespoon of sugar as someone suggested was the only change I made. I've never had waffles anywhere so nice and perfectly crisp on the outside. Between the husband and I, we ate more of these than we usually would have. Fantastic flavor and texture. I am shopping for a new Belgian waffle maker now to update my very old one that has absolutely no features on it. I know I'll be making these a lot! Thank you so much for this recipe!
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Party Pinwheels

Reviewed: Nov. 5, 2007
I used the chive and onion soft cream cheese after reading that this needed more flavor. Instead of celery, used green pepper and sharp cheddar cheese. We like things with strong flavor so I might throw in a can of green chilis or jalapenos next time. It just seems like it's missing (to us) a dominant spice of some sort. Worth playing with as it's so easy to pick up and eat and looks so attractive on the buffet table. I just need to kick the flavor into gear some for our taste. Thank you!
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Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Sep. 29, 2007
I had a great crunchy Oatmeal Cookie recipe and now I have a great soft chewy one. I made a ton of these for an event that ended up cancelled due to weather. I had no problem ridding myself of the load...they actually started tasting healthy after awhile on the long drive home:) Thanks for the great keeper!
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Fluffy Biscuits

Reviewed: Sep. 27, 2007
These turned out just as advertised except that they didn't raise as high as the pictures. This only tells me it's time to throw out the huge container of baking powder that's older than the hills! These were perfect, fantastic with our soup last night --so much so, that I brought out a tub of creamy strawberry fruit spread (with "real strawberries and natural yogurt") and we had them for dessert, too. Highly recommended that way as well! Yum, yum, yum. The only recipe I'll use from now on. Thanks so much!!!
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Lemon Butter Chicken

Reviewed: Sep. 22, 2007
Used 6 boneless skinless thighs. Didn't have a lemon so also used the 2 T. lemon juice. Quick, simple, no fail, no fuss recipe. Came out tender and delicious. Next time I'll put the sauce over pasta. Thanks!
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Roasted Cajun Potatoes

Reviewed: Sep. 16, 2007
I didn't have a great recipe for roasted potatoes. Now I do! I didn't have shallots, fresh garlic or parsley so I used 3 green onions, 1 t. garlic powder and 1 T. parsley flakes (and added it right in the mixture). Added 15 minutes for extra crunch. Really good, just right potato dish for so many recipes. Thanks!
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Baked Whole Cauliflower

Reviewed: Sep. 7, 2007
Read lots of reviews and sprayed the whole cauliflower with cooking spray but it didn't help keep the mixture on very much. For our taste, used 1/4 t. each of garlic powder and oregano and 1/8 t. red pepper (didn't have flakes). Very nice mixture of flavors but like others, will break apart cauliflower next time. Great, different recipe. The hub isn't a big fan of this veggie but also really liked it this way. A keeper!
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Super Sausage Gravy

Reviewed: Sep. 3, 2007
The hub who never made or understood white gravy and always thought it was yucky-looking cooked this up. To make it palatable to himself, he turned it brown. He achieved this by adding a 1/4 t. Kitchen Bouquet and a 1 t. Worcestershire Sauce. He then added 2 T. chives and 1/2 t. prepared minced garlic. He baked up Grands biscuits and he is now a convert and forever hooked. He had the Tabasco out at his plate (yuck!) but I noticed he didn't use it. VERY easy recipe and the bonus is, he's showed "ownership" of it so I have some kitchen time off. Thanks for the recipe, Mr. Evan's, but I have to admit it was his own spicy elk sausage that he used, naturally.
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Pizza Salad II

Reviewed: Aug. 29, 2007
I can't believe all the great compliments I received on this dish! I've been cooking for a long, long time and this one is right up there with my other "bests". I upped some of the quantities but that was it: Used 10 green onions, 8 oz. fresh sliced mushrooms, 8 oz. pepperoni, 15 oz. black olives, 2 T. garlic powder, 3/4 t. pepper, 16 oz. bottle Zesty Italian dressing (or Robusto Italian), 2 c. Mozzarella and 1/2 c. Parmesan. I had people asking to take some home for work the next day. Raves, raves, raves! (If our daughter wasn't coming to dinner, I would've used spicy pepperoni but I knew she would've just picked them all out). Thanks for a true keeper!
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Herb Roasted Pork

Reviewed: Aug. 27, 2007
I used a 2# roast, doubled the pepper (personal pref.). Didn't have fresh garlic so used 1 t. garlic powder. For a 5# roast, I might double all the spices. As another suggested, rolled the roast in the mixture right in the glass dish I used. I did double the sauce using brown sugar and cider vinegar. I only had 3 T. soy sauce so used 1 T. fish sauce (I know that maybe doesn't sound good but it was!) We just kept going back for more. Had to stop so we'd get a second meal out of it! The sauce is to die for!!! I was afraid it would be too sweet but it was slightly, perfectly sweet with a great tang to it. Served over rice. A very easy, fantastic keeper! Thank you!
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Super Short Ribs

Reviewed: Aug. 20, 2007
Didn't have any chili sauce so took ketchup and added a couple T. of Tiger Sauce and 1 T. Chili Paste Sauce. As others suggested, thickened with cornstarch/water. Made a nice sauce to put over rice. Used boneless ribs. Forgot about taking the cover off halfway through cook time, just cooked covered the whole 2 hrs. and they just fell apart. Really good no-fail recipe. Thank you!
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Camper's Breakfast Hash

Reviewed: Aug. 19, 2007
This is nice and easy and a one-pot meal which is always appreciated when camping, especially first thing in the morning. That is the reason hub usually makes this (the "first thing in the morning part". I worked graves for too long and night is day).
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Simple BBQ Ribs

Reviewed: Aug. 14, 2007
I can't say anything original about this. It's a guaranteed no-brainer. I was a little hesitant about all that salt but it was perfect (not too salty). Did 1 hour, covered, at a slow/medium boil and 1 hour covered in a pan on the grill set at 325 (we were cooking other stuff on it so used it as our oven). It just fell apart, even the bones. We didn't mind but maybe others would not cook it to that point. We read once not to ever boil your ribs as the marinade won't be absorbed. Maybe by following it with the baking eliminates that rule? These were just wonderful! Totally fell apart like we like them to. Thanks for such an easy, easy recipe!
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Ten Clove Garlic Marinade

Reviewed: Jul. 10, 2007
I marinated beef in this for several days and we made shish kabob with it, basting all of the skewers (onion, green pepper, tomato, pineapple) with the leftover marinade. As suggested, I went down to 1/3 c. canola oil, used 50% sodium (lite) soy sauce, no salt, 1 t. pepper (we like it peppery). I was in a hurry so I used 2 T. garlic powder. WOW! This stuff rules!
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Bronco Burger

Reviewed: Jul. 1, 2007
We made these last night (I put them together/he grilled). They were as great as all the rave reviews said they were. This will be "the" burgers from now on. Had to knock the quantities down as I only had 1 1/2#'s of meat. Next time I'll make the full amount and freeze them all made up and ready to go. Thanks for a burger we will be anxious to serve. Oh, hubby did agree with your flipping method!
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