Living Well Recipe Reviews (Pg. 1) - Allrecipes.com (126461)

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Rump Roast Au Jus

Reviewed: Apr. 9, 2010
Wonderful! I adjusted the seasonings a bit based on what I had on hand (celery seed instead of salt. mustard instead of mustard powder, no chili powder - I just hate the stuff) and rubbed the roast before putting it in the cooker. I didnt have the 10 hours it called for so I cooked it for 6 hours on high instead of 10 on low. It was wonderful! I checked on it to make sure it wasnt drying out and put it fat side up so the fat would baste the meat and keep it moist as it cooked. A bit of beef base in the water added a little extra kick. Next time I will add a few veggies in it for even more flavor!
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9 users found this review helpful

Whipped Cream Cream Cheese Frosting

Reviewed: Oct. 14, 2009
I loved this icing! We used it on my sons birthday cupcakes and it was just right. It was a bit soft but piped fine. We weren't really looking for any great detail anyway - just cupcake coverage. Unlike most icings this one was light - delicate - delicious!! Not too sweet with a velvety mouth feel that reminded me of whipped cream. I usually scrape most of the frosting off my cakes and cupcakes but I ate every bit of this icing! If you want something that will not overpower your dessert with a sickly sweet frosting this is it!
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Split Pea Soup

Reviewed: Apr. 11, 2010
Absolutely wonderful! There was only a few things I altered slightly - I had no marjoram so I omitted it and used more water than called for (about twice as much) as I hate pastey pea soup and it kept simmering down to a thick paste. I added a bunch of ham along with the bone, only one one large onion and a HUGE potato. It was fabulous! Took a while but sooo worth it! This one goes in the recipe box! Update: I tried it with marjoram the second time - it was wonderful! I had four ham bones that I simmered all day in water and made stock with. I used the stock and ham (after letting it sit overnight and skimming off the fat and impurities and pulling out the bones) for the soup - it added an extra dimension of flavor that was to die for!
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3 users found this review helpful

Pecan Pie Muffins

Reviewed: Sep. 27, 2010
Made these and took the advice in other reviews to cut the sugar to 1/2 cup. They were great! I had to cook them an extra 20 minutes until the toothpick test came out clean. Not sure if it was something I did or just not being used to the new oven but the extra time did not hurt them. They really do taste a lot like pecan pie! I will be adding this recipe to my list of usuals!
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Aunt Teen's Creamy Chocolate Fudge

Reviewed: Dec. 12, 2013
OK I love this recipe. It is super creamy and melts in your mouth. It almost has the consistency of very soft caramels! I adjusted the recipe based on other peoples recommendations by using 1 tablespoon butter instead of 1/4 cup. I cooked it for 7 minutes instead of 5. I used melted marshmallows instead of marshmallow fluff because it was all I had. I am going to try it with the fluff tomorrow when I can get to the store - I will update this review then! My son said he thought the vanilla was a bit strong but I use real vanilla and not the imitation so that may have been why. I will cut it to 1/2 teaspoon and see if that helps. Personally though I like the vanilla flavor! One suggestion - have your pan ready as this stuff sets up fast!
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Delicious Ham and Potato Soup

Reviewed: Oct. 6, 2010
Wonderful! I make this at my cafe and it sells out every time! I use red potatoes and it turns out fantastic every time. You will not regret trying it!!
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Lisa's Chocolate Chocolate Chip Cake

Reviewed: Oct. 6, 2010
Very moist - very quick. While I usually avoid recipes that involve just doctoring up a cake mix this one had a little something more to it. It evoked more of a home made flavor and I used to to prepare an emergency dessert for a family outing. It was gobbled up!! Since I am famous for my scratch desserts no one suspected there was a cake mix involved - it was THAT good! I will keep it (secretly!) in my recipe box to use again!
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Chicken Tortilla Soup I

Reviewed: Oct. 6, 2010
So good! Easy to make even with the long list of ingredients. I made a huge pot and it disappeared fast. Make sure to put the shred cheese on top - it is a great touch! As good as it is the first day it is even better the next day - if you manage to have any left!
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Cinnamon Coffee Cake II

Reviewed: Oct. 27, 2010
Wonderful!! To make it even better use pecans instead of walnuts and you get a praline like top! Be carefule not to use too big a pan or there wont be enough batter to spread two layers. I always double the recipe and use a smaller pan or a bundt pan for that layered look.
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King Ranch Chicken Casserole I

Reviewed: Oct. 27, 2010
It always dissapears quickly! I always use my own home made tortilla chips and precook the chicken breasts in the oven. That way it is so quick and easy to toss together!
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1 user found this review helpful

Waffles I

Reviewed: Oct. 27, 2010
OK when I went to make these my waffle iron broke, but I had several hungry mouths to feed!!! So I quickly thinned the batter a tad with some milk and made pancakes instead! They were light and fluffy and the flavor was fantastic! lol! I am assuming that if I had been able to make them as waffles the flavor would have been just as good! :)
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Grandma's Sweet Hubbard Squash Custard Pie

Reviewed: Apr. 18, 2008
My grandma made this pie every year and it was always a hit! very easy to make - and versatile.
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7 users found this review helpful

Amish Breakfast Casserole

Reviewed: Oct. 27, 2010
All I can say is WOW! I made this at my cafe one day for a quick breakfast special. One lady took a bite, then another, and ran back to me and said, "This is the best thing I have even put in my mouth!" After an awkward pause I just smiled and said, "thank you!" I did do two things differently - first I had leftover ham I wanted to use so I subbed that for the bacon. Second I used a three cheese mix instead of all cheddar. I also topped it with a bit of cheddar half way through cooking. It is a regular on my menu now! :)
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Beef and Garden Vegetable Soup

Reviewed: Oct. 27, 2010
I made this exactly with only one variation - I left out the orzo pasta. It was great! I made xtra to freeze it was so good!
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11 users found this review helpful

Pecan Pie V

Reviewed: Nov. 24, 2010
TO DIE FOR! I just love the fact that there is no corn syrup! I made a double batch and it filled my deep dish 9 inch glass pie pan perfectly. I followed the suggestions to cook at 350 for 15 then 300 for 55 - it wrked perfectly! I also added more nuts on top which may not have been necessary as the nuts sort of float to the top as it bakes. Make sure when you add the melted butter to the whipped eggs the butter has cooled or you will get scrambled eggs! I tempered the eggs and it was fine. I used the recipe for Ruth's Grandma's Pie Crust instead of a store bought. Why go to the trouble to make scratch pie and use a store bought crust? the recipe is very easy and is my favorite.
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Slow Cooker Split Pea Sausage Soup

Reviewed: Nov. 24, 2010
I got raised eybrows from people who were expecting ham instead of sausage but its the same animal - right?? I used brats that I had gotten on sale. It turned out great and honestly would be even better with the ham which I will try next time!
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1 user found this review helpful

Chinese Restaurant Almond Cookies

Reviewed: Nov. 24, 2010
very tender, very buttery, very good! Make sure not to overbake them -they will be done before they look like it!
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2 users found this review helpful

Sweet and Sour Chicken I

Reviewed: Nov. 24, 2010
A-MAY-ZING! Tasted JUST LIKE the stuff from our local chinese restaurant! I added red food coloring to the sauce and it was a dead ringer too! I will be making this at home instead of ordering takeout from now on!
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Downeast Maine Pumpkin Bread

Reviewed: Nov. 24, 2010
very nice pumpkin bread recipe! I used it to make muffins and the were fantastic. I liked the balance of spices and the deep pumpkin flavor. This one is a keeper!
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3 users found this review helpful

Fluffy Biscuit Muffins

Reviewed: Jan. 13, 2011
This is my new go-to biscuit recipe!! Fast easy - wonderful! I doubled the recipe and rolled them out on a floured surface and used a 2" biscuit cutter it made about 12 biscuits. They puffed up really high! I served them with sausage gravy and they were wonderful. The only thing I would do different is add about 1/2 teaspoon of salt to the mix - but other than that it is my new favorite!!
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3 users found this review helpful

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