June Recipe Reviews (Pg. 1) - Allrecipes.com (1936956)

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Curtido (El Salvadoran Cabbage Salad)

Reviewed: Feb. 15, 2011
A excellent recipe I love curtido so yummy with the papusa's. I did use Mexican Oregano as it gives a much stronger flavor that is just my preferance. This also made a wonderful stuffing for my vegetarian tacos and burrritos. As for the food police comments here it does not matter how one likes to eat their curtido, whether it be stuffed inside, thrown on the top, eaten with hands,fork and a knife ect.. just friggin enjoy this wonderful delicious recipe so gracefully supplied by a lovely member.
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65 users found this review helpful

Honey Mustard Dressing II

Reviewed: Feb. 23, 2011
A excellent dressing for salad greens and chicken salad as well.
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3 users found this review helpful

Curtido (El Salvadoran Cabbage Salad)

Reviewed: Feb. 16, 2011
A excellent recipe I love curtido so yummy with the papusa's. I did use Mexican Oregano as it gives a much stronger flavor that is just my preferance. This also made a wonderful stuffing for my vegetarian tacos and burrritos. As for the food police comments here it does not matter how one likes to eat their curtido, whether it be stuffed inside, thrown on the top, eaten with hands,fork and a knife ect.. just enjoy this wonderful delicious recipe so gracefully supplied by a lovely member.
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1 user found this review helpful

Self-Rising Flour

Reviewed: Dec. 10, 2010
Excellent, much cheaper to make this flour then to buy it at the store.
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1 user found this review helpful

Slow Cooked Corned Beef for Sandwiches

Reviewed: Mar. 31, 2010
Save yourself time and money pre rinse the slimmy packaged corned beef in cold water pop it into the crockpot. Add any kind of beer you like save the other beer it is not needed. Add just the one spice packet that came with the corned beef. No garlic is needed the one spice packet that came with the corned bee and the one beer is just as good. Cook for 6 to 7 hours on low in the crock pot. Slice corned beef on a meat slicer to get that thin delli type sandwich meat. Discard the juice or put a few tablespoons over the sliced meat no more then a few as the meast is very salty already.
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2 users found this review helpful

Ultimate Twice Baked Potatoes

Reviewed: Jan. 7, 2010
A good basic recipe for twice baked potatoes. I used three baking potatoes I do not cut my potatoes in half after baking. I take a small sharp knife and cut a oval circle out of the top and then gently slice the top skin off. This gives much more room for stuffing the potatoes and they are more stable when moving from oven to plate. A mini cookie scoop also makes fast and easy work of removing the potatoe.we eat them as a full dinner with a salad. I always improvise as I cook. Mine was the addition of half n half instead of milk and 1/4 stick of butter and kept the sourcream probably to 2/3 cup I I never measured just tasted as I added stuff. I used extra sharp cheddar cheese it adds more flavor. I added about 1/4 tsp salt. Put about 3 green onions into the potates and around two tablespoons of the bacon as well. I used 6 extra thick bacon fryed it and let it cool so it crumbles chops up nice. I then grated about 1/4 cup more cheese and sliced up one whole green onion mixed all three together put aside. I heated the now stuffed potaoes to a nice hot temp in the microwave put in the oven 10 minutes opened the oven took the mixture of bacon cheese and onion that I put aside ealier onto the top and baked for another 5 minutes until the cheese, onion and bacon melted and was sizzlin hot. I took the tops if the potatoes skins and made peperoni pizza skins to bake for the kids as a treat. This is a nice fun recipe when you want to splurge.
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2 users found this review helpful

Chocolate Covered Marshmallows

Reviewed: Sep. 25, 2009
I put three marshmellow on a stick and then dip in white chocolate and use soft sprinkles. Kids and adult love these at partys.
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21 users found this review helpful

Peanut Butter Chip Chocolate Cookies

Reviewed: Nov. 3, 2007
excellent
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1 user found this review helpful

Slow Cooked Corned Beef for Sandwiches

Reviewed: Nov. 6, 2011
Save yourself time and money pre rinse the slimmy packaged corned beef in cold water pop it into the crockpot. Add any kind of beer you like save the other beer it is not needed. Add just the one spice packet that came with the corned beef. No garlic is needed the one spice packet that came with the corned bee and the one beer is just as good. Cook for 6 to 7 hours on low in the crock pot. Slice corned beef on a meat slicer to get that thin delli type sandwich meat. Discard the juice or put a few tablespoons over the sliced meat no more then a few as the meast is very salty already.
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2 users found this review helpful

Movie Star Popcorn

Reviewed: Oct. 24, 2007
I make this style of popcorn all the time using vegetable oil. This recipe is amazing I never thought about adding butter or salt to the pot and the peanut oil gives a better flavor then vegetable oil. This is a keeper
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61 users found this review helpful

Easy Alfredo Sauce I

Reviewed: Jul. 20, 2007
good basic recipe leaves you room to play with the recipe to change it by adding garlic ect..
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1 user found this review helpful

Half-Cup Cookies

Reviewed: Oct. 16, 2007
I have made these for years and suggest using 1 cup unbleach flour with 1 cup whole wheat flour or you can use regular flour too. These cookies taste best eaten cold. I put them in the freezer and the teenagers grab them for breakfast on the go. My teen kids do not like them as well room temperature.
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5 users found this review helpful

Banana Cake VI

Reviewed: Jul. 20, 2007
Very good cake,my family of four says it is dense and moist like a carrot cake.I used unsalted butter and the cake came out perfectly I did not put it in the freezer to cool my convection oven kept it very moist. The batter in my opinion would bake better in larger round cake pans as the pan called for is really not appropriate for that amount of batter it will fit but to bake properly it really does need more room. I cooked mine in a convection oven at the called for temp mine took 1 hour and 10 minutes. the Frosting was very good I froze the cake after it was frosted and both the cake and frosting freeze well and defrost very well.I plan to experment using larger round pans with a higher cooking temp next time. This recipe is 5 stars all the way:>
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4 users found this review helpful

Bill's Blue Cheese Dressing

Reviewed: Mar. 31, 2010
Anyone giving this recipe one star probably did not let this recipe sit in the refrigerator for a whole 24 hours. The first time I made it I tasted it right away the recipe tasted of lots of mayonaise. So I thought it must be the letting it sit for a full 24 hours in the frig. that brings out the tast of the blue cheese. After a full waite of 24 hours the tast of the blue cheese was outstanding. The one thing I did different was use a heavy grind peper that I bought at costco as I like my peper to be bigger then the tiny flakes in the can. I would not change a thing.
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6 users found this review helpful

Perfect Pumpkin Pie

Reviewed: Nov. 3, 2007
Good standard pumkin pie recipe. I have a convection oven and baked it at 425 for only 10 minutes instead of 15 then I turned the oven to 350 coverd the edges of the crust with foil to keep it from overbrowning then baked for 25 minutes instead of the standard 35 to 40. I used a homade crust. I grated 2/3 of a teaspoon of fresh nutmeg and used 1 1/3 teaspoons of cinnamon This pie had more volume and set up with a more dense texture than most Pumkin Pie recipes it is quick and easy.
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3 users found this review helpful

Jay's Signature Pizza Crust

Reviewed: Jul. 20, 2007
It was ok I ran a pizza joint and the secret is to let the dough rest over night not use it fresh.
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3 users found this review helpful

Kung Pao Chicken

Reviewed: Aug. 26, 2011
This recipe was way too much work marking out the recipe and then figuring out the ratios. Not exactly what a busy lady was looking to do on a busy weeknight. Because of the poor formatting and the ratios being so far off I only rated this as 3 stars it was a simple idea that should have been simple to execute. I now have a great recipe "my own" and it tastes just like I get it at the restaurant. The crucial things to make this dish excellent adjust the ratios for everything especially the sugar not much but enough. Don’t use anything but red pepper paste you want to at least use 2 1/2 xs more then what the original poster used to give it that same hotness you would expect at a restaurant. Chili sauce is not the same thing. Use seasoned rice vinegar found in Asian markets this will elevate this dish to restaurant worthy. Use sweet mirin wine, use a wok leave the peanuts whole fry them first for at least 25 seconds with the garlic to start off the dish being careful not to burn the garlic or peanuts. Use the leftover marinade to thin the sauce when it starts to get to thick don't use water to thin the sauce. Anything from the raw chicken being in the marinade will be cooked away from the heat. End with adding the onions at the last 25 seconds they will be perfect. Use one pan preferably a wok it will save time.
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3 users found this review helpful

Indian Relish

Reviewed: Oct. 18, 2011
Vegan I think not white sugar is not vegan. This should be moved to the normal appetizer recipe section; especially as the poster lists cream cheese to to spread on the crackers for use with this sugar concoction:(
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7 users found this review helpful

Cheese Soup with Broccoli

Reviewed: Oct. 28, 2007
I have never used processed cheese and I would never use it again the flavor was disgusting. This would probably be ok with real cheddar. If your not used to processed cheese product use real cheddar cheese but sparingly.
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1 user found this review helpful

 
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