Royall Recipe Reviews (Pg. 10) - Allrecipes.com (10101915)

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Una's Cheddar Beer Bread (bread machine dough cycle)

Reviewed: Oct. 22, 2009
Nice recipe. I made two loaves last night and followed the recipe except I left out the cayenne pepper (Glad I did as for me the 1 tsp of black pepper was enough for my taste buds), and marjoram (per other reviewers) and put in about 1/2 tsp. of Italian seasoning. I used butter rather than margarine and 2% milk. I forgot to split the top of the loaves and also forgot to baste the top with butter when they came out of the oven. (Hey, cut me some slack... I'm an old fart!) The dough rose beautifully on the first rise. but didn't really rise a whole lot in the pans. I started the bake at 400* and dropped it back to 350* after putting the bread on the stone. What a smell in the house! I pulled the loaves out when the crust looked nice and brown and internal temperature was right at 208*-210*. This bread has a wonderful flavor and I had it toasted, buttered, and topped with poached eggs for breakfast this morning. I'm in seventh heaven now! Next time I'll try making Eggs Benedict with this bread. That will have to be very yummy too!
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Clone of a Cinnabon

Reviewed: Oct. 19, 2009
Well the old man was on a roll tonight and made my first batch of cinnamon rolls and only screwed up once! Mixed up the dough in the Kitchen aid and let it double in size and punched it down, rolled it out and then couldn't figure out why I had so much if the filling??!! After I finally got the dough cut and in the greased pan and then realized I had added the cream cheese to the filling! I went ahead and baked them at 350 for 20 minutes and frosted them (I doubled the frosting) and tried one when they cooled a little. Gee but it tasted great!Not exactly like a Cinnabon but close enough for me. I'll make these again but make then the right way next time. Just another senior moment. 8^) ****UPDATE**** 12 hours later! 3 other people came by and I forced Cinnabons on to them (can't eat them by my self!)and they liked the cream cheese in the filling! I'll try the correct method once before doing the cream cheese in the filling trick again though!
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Caldo de Res (Mexican Beef Soup)

Reviewed: Oct. 18, 2009
WOW! Great soup. I made a double batch for our Cooking club dinner. It was a Mexican theme dinner and had way over 50 people show up. I stayed as close as possible to the recipe but had to make a few changes. I used 20oz of frozen corn instead of cobs. I thought with the small sample bowls the corn on the cob would have been a little unmanageable and used zucchini instead of the chayotes. getting hungry again writing this! I then added about 6 stocks of celery, 3 very large Russet potatoes, half a dozen medium carrots and then added the cabbage. SPICES..... I didn't get too carried away but when I tasted the soup towards the end I felt it just needed something more. I went light on the salt from the beginning just so I could sneak up on it rather than finding out it was too salty. I added about 5 beef bullion cubes (I already had 6 cups of beef broth in the pot) about 2tsps. Chile powder, maybe 1tsps, of cayenne pepper, and about 2 Tbsp. black pepper. It STILL need something. I ended up putting in a tsp of paprika and THAT did it! I should have listened to the one reviewer that said this recipe would fill 8 Aztec warriors. My "doubled" recipe almost filled up my 16qt soup pot!! With over 25 dishes and pupus (Hawaiian for appetizers) there was just too much food! So I ended up bringing almost 2 gallons of soup! Good thing the soup was good and I really love leftovers. I'm sure it will freeze well. I paired this up with some wonderful honey cornbread from this site and got a l
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Italian Bread Bowls

Reviewed: Oct. 17, 2009
Followed most of the recipe. Did add extra spice per reviews. Used the Kitchenaid to mix 2 cups of Whole Wheat flour with the rest of the AP flower. The dough came up very high in the bowl and punched it down and cut into 6 portions. I oiled the tops of the buns with EVOO and set them on a cookie sheet on top of the gas range while heating the oven. The buns came up very tall (about 4 1/2") but when I brushed on the water and egg white mix the dough deflated. Bummer Dude!! The bread was still a big success tonight served with Beer Cheese Soup VI. The ladies asked if they could have some of the buns to take home and with what's left some will be split in half and turned into personal pizzas! Did I say this bread tasted great??!! I'll try the bread bowls again but next time I won't put the eggwash on! ****UPDATE**** Tried this again and they turned out perfect. I think I just over proofed the fist time through. I am going to do it once with out the WW flour just for giggles and grins!
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Beer Cheese Soup VI, Customized by Royall

Reviewed: Oct. 17, 2009
Made this recipe this evening. It makes a big pot of soup and I only had maybe enough for one bowl for lunch tomorrow left over. I did read all the reviews and made some of the changes suggested. I had heaping measuring cups of vegetables (heck a little more has got to be good). I think I ended up with about a tablespoon + of the Dijon mustard, maybe 1/4 tsp of cayenne pepper, a bottle of Coors light, and a couple of extra tablespoons of flour mixed with water to make it a little thicker. I was going to add some Worcestershire sauce but got talking and forgot! The soup was a hit and both ladies asked for the recipe. Next time I think I'll add a few ounces of sour cream or heavy cream to increase the body. Almost forgot... I used Sharp cheddar for the extra flavor and made up some crunch bacon bits to sprinkle on top! Yummy!!
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Beer Cheese Soup VI

Reviewed: Oct. 17, 2009
Made this recipe this evening. It makes a big pot of soup and I only had maybe enough for one bowl for lunch tomorrow left over. I did read all the reviews and made some of the changes suggested. I had heaping measuring cups of vegetables (heck a little more has got to be good). I think I ended up with about a tablespoon + of the Dijon mustard, maybe 1/4 tsp of cayenne pepper, a bottle of Coors light, and a couple of extra tablespoons of flour mixed with water to make it a little thicker. I was going to add some Worcestershire sauce but got talking and forgot! The soup was a hit and both ladies asked for the recipe. Next time I think I'll add a few ounces of sour cream or heavy cream to increase the body. Almost forgot... I used Sharp cheddar for the extra flavor and made up some crunch bacon bits to sprinkle on top! Yummy!!
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Southwestern Egg Rolls

Reviewed: Oct. 15, 2009
Very Yummy and went over big a tailgate party served with Amy's Cilantro Cream Sauce from this site. I doubled the recipe and used 2 large chicken breast. There seemed to be so much meat that I eyeballed extra corn, spinach, and other veggies. I also used egg roll wrappers and made 26 egg rolls. Sprayed pan and egg roll with some Pam and baked for 15 minutes. Loved them!
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Photo by Royall

Pumpkin Cookies V

Reviewed: Oct. 12, 2009
I made these this morning and Oh, My! I just loved these cookies!! I used to live in the Northwest and there is a store called Fred Meyer and they sold pumpkin cookies. I found this recipe is better than what I bought from the store! I did use butter flavored Crisco, 1 can of pumpkin (it is just shy of 2 cups) pumpkin pie spice, nutmeg, and some clove. I used a 1 3/4" ice cream scoop to place the dough and wet my fingers and pushed the tops down a bit. (they still popped up a bit). When I iced them I let the cookies cool at least 15 minutes and then dipped them into the icing. I kept the icing warming on the burner and stirred often to keep the "crusting" down. I got almost 4 dozen cookies that were almost 3" in diameter with the ice cream scoop. Theses will be made several times this winter!! Thanks Peggy!!
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Black-eyed Peas and Ham Hocks changes by Royall

Reviewed: Oct. 11, 2009
Tasted great. Made all the changes others commented on in the reviews. Served with cornbread!
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Sugar Coated Pecans

Reviewed: Oct. 10, 2009
PLUS 5 MORE STARS!! This recipe is just too easy to taste this good! I did as other did and used 2 egg whites, vanilla extract instead of water, and a full tsp of cinnamon. I can't imagine anybody not liking these. I'm putting it in my "to make" list for the holidays! Thanks Carolyn!
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Amy's Cilantro Cream Sauce

Reviewed: Oct. 10, 2009
Made this per the recipe. What a wonderful flavor! Just love it and can't wait to take it to the tailgate party today to serve with the Southwest Egg Rolls recipe from this site!! I'll update this review after the party.*** Update*** The sauce sat in the fridge for about 6 hours before going to the potluck. It was a hit and everything was getting dipped into it! It was a big hit at the party. I'm going to leave it at 5 Stars because of the versatility of the sauce/did but next time I'm going to cut back some on the Cilantro as it was a little too strong after it sit for a while.
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Black-eyed Peas and Ham Hocks

Reviewed: Oct. 9, 2009
Made this tonight. I read the reviews and made a few changes and saved them in a custom recipe file. This is what I added and the quantities: 8 cups water 1 pound dry black-eyed peas 1 1/2 pound smoked ham shanks salt to taste 1/2 teaspoon black pepper 2 bay leaves 1 medium onion minced 2 cloves garlic minced 1 tsp of Cajun spice 2 carrots chopped 2 Tbs cooking oil 1/4 tsp Tabasco sauce Cooked for about 3 hours. It tasted so good! Went along great with the cornbread made from this site. I'll be making this for sure on New Years day!
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Pressed Smoked Salmon Mousse Appetizer

Reviewed: Oct. 5, 2009
This sounds wonderful. I'll be taking this to a potluck in a couple of days..... I'll post back later how it all came together and how the PUPU (Hawaiian for appetizer) whet over! I'll rate this at 5 stars to start with just because it sounds so yummy! Well I fixed this for a potluck last night. I found it difficult to clean the pulp out of the cherry tomatoes and very time consuming. I tried to mince the salmon into as small a chunks as possible but it still wasn't fine enough to go through the biggest tip of my pastry bag. I ended up using a plastic bag with a corner cut off. I did use a about 4oz. of salmon as that was what was in the jar and used about 1/4tsp of black pepper. The taste was mild and I think next time I would spice them up a bit with finely chopped olives, jalapeno, and a 1/2tsp of salt. This would be great as a vegetable dip if you didn't want to mess with all those little tomatoes! I'm lowering it to 4 stars because of the prep time.
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Porcupines

Reviewed: Oct. 4, 2009
A friend saved this recipe for me. She said it was something she used to eat as a kid. Well I invited her over for dinner and didn't tell her what I was making. I ended up serving a fine porcupine MEATLOAF!! I got carried away and dumped the tomato sauce into the bowl with the meat and rice DUH!!! Sure tasted good though! Even better cold on homemade hoagie rolls!! I'll make it again!
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Pan de Muertos (Mexican Bread of the Dead)

Reviewed: Oct. 4, 2009
This is an awesome bread! Wonderful flavors and a beautiful crumb. Only problem I have in the islands is getting a real crunchy crust. Humidity is just a little to high. Oh the sacrifice one makes to live in paradise!
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Honey Cornbread

Reviewed: Oct. 4, 2009
I've been looking for a recipe that is like what my mom used to make. This isn't it but it is close. I read the reviews and made the following changes. Used a shy 1/4c of sugar (didn't want it too sweet), added 1tsp of salt, (next time I'll cut back to 1/2tsp.) Used 3/4c of milk and a 1/3c salted butter instead of the cream, and cut the oven temperature back to 375* for the last 5 minutes of the bake. Texture is what I remember from mom's but the flavor isn't what I remembered but still VERY GOOD! Next time I'll shorten up a little more on the sugar and add a little more honey. Thanks for a great recipe Tim. ***Update*** I was still looking for a clone of what Mom used to make. Well I found it at last! Had a friend moving back to the mainland (he's from the south) and made a big pot of Black eyed peas and ham hock and a doubled recipe of this cornbread. This time I used the full amount of sugar left out the honey, and added a heaping tsp of salt. (remember, this is a doubled recipe). The taste and texture is just what I remember from Mom's cornbread! There are times when "sweet" cornbread just doesn't fit in. I am a happy camper now!!
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Belle's Hamburger Buns

Reviewed: Oct. 4, 2009
Tried this recipe yesterday and was glad I found it. I read through the reviews and didn't make any changes except cut back just a little on the sugar. I divided the dough up into 8 pieces and made hoagie rolls for left over meatloaf sandwiches. The flavor and texture was fantastic! It is an old cliche on AR but "I'll never buy buns or rolls again" but It is true for me and way cheaper too.
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Amish Bread

Reviewed: Sep. 29, 2009
I needed a quick loaf of bread and found this recipe. I mixed 3 cups of bread flour in my Artisan with a little more than 1 tsp of yeast. After mixing I kneaded the dough for 10 minutes and let it rise for an hour in a greased bowl. I punched it down lightly and just streached and letter folded the dough about three times and let it rise until it just about doubled again and folded it again and put it in a greased pan and let it proof for about 30 minutes. I baked for 5 minutes in at 500* to get a good spring and then turned the temperature down to 350* and baked for about 20 more minutes. The loaf was about 202* inside and looked just like the photo that VW took. Tasted great and had a nice crumb. I'll be making more of this bread for sure! Thanks ShooseyQ!
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World's Best Lasagna

Reviewed: Sep. 27, 2009
My first lasagna and it was a big hit at the potluck I took it to. It went so fast I didn't even have a chance to have a second scoop. I made 3 layers like one person mentioned and used up all but about one cup of the sauce (I'm saving that for a pizza) Thanks for the recipe John!! ***Update*** Finally made a pizza dough to eat the left over sauce...WOW!! The sausage and hamburger meat sauce mellowed out over the last 6 days and topped the pizza with fresh Mozzarella and sliced black olives. I'm going to be making a batch of sauce and freeze it just to have on hand for pizza or quick spaghetti! One more thanks to you John!
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Easy Pizza Sauce III

Reviewed: Sep. 26, 2009
Made this sauce last night to put on my first ever home made pizza dough. I used fresh garlic, a bit of onion powder, and a dash of Italian seasoning. Because of the fresh garlic I let the sauce simmer while I was waiting for my company to arrive. They thought I'd been at the stove all afternoon cooking! Recipe is a real keeper.
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