Royall Recipe Reviews (Pg. 2) - Allrecipes.com (10101915)

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Super Sausage Gravy

Reviewed: Feb. 17, 2012
I love biscuits and good sausage gravy. I will judge a restaurant on how they do theirs.... After making a double batch of this recipe I'm convinced that I'll never find a restaurant that can match it! I didn't have Bob Evans brand here on the island and used 2 pounds Jimmy Dean instead. I added 1/2 teaspoon of Sage to the sausage while it browned. Didn't need to add any salt as there was plenty in the meat already. There was so little fat from the sausage that I added about 6 TBS of butter to make the rue nice and creamy before adding the milk. My gravy was a bit thick and added almost an extra cup of whole milk. Very easy to make and will be making again soon. So much for keeping the wait off!! LOL!
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Creamy Au Gratin Potatoes

Reviewed: Jan. 8, 2012
I've never made Au Gratin before and was surprised how easy it is! The taste and texture is so better than the boxed kind and cheaper too (if you don't go adding extra cheese!!lol). I read through the reviews and increased the sauce by 1/2 and glad I did as it would have been too dry other wise. I used 1c of heavy cream and almost a pound of extra sharp cheddar. I also finely diced and sauteed the onion and put that in the middle of the potatoes along with about 1/3 of the cheese sauce. Topped the dish up with extra spuds and poured the rest of the sauce on top. Baked covered 70 minutes and 20 with the cover off. Looked marvelous! Wish I had remembered to take a photo! Everybody at the beach potluck loved it!
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5 users found this review helpful

World's Best Biscuits

Reviewed: Dec. 31, 2011
Great biscuits! Made 4 dozen from this recipe. I made them 3 1/2" (BIG!) and got 6 per each 2 cups. I did make a couple of changes. I used buttermilk in the mix and brushed on top. Because of the size I cut the temperature back to 425* and baked for 13-14 minutes. Look a little pale but that is due to the buttermilk on top. Would have been "prettier" if I'd brushed butter on the tops. I was looking for "tasty" rather than "pretty" this time!! These should go great for New Years Day brunch. The hostess is making a sausage gravy to put over them! Mmmmmmmmm!! EDIT 2/17/2012 Made this recipe again to serve to 9 adults. I used whole milk this time, left off brushing anything on top and cut out 3 1/2" biscuits (6 from each 2 cups of flour). Made four batches for a total of 24 nice, flaky biscuits that are just as good as what my mom used to make..... I'm a happy camper for sure!!
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4 users found this review helpful

Corn with a Kick

Reviewed: Dec. 26, 2011
Very tasty! Will make again for sure. This went to a Christmas dinner today for about 20 people so I used 3 cans of corn, 2 tomatoes, 1 large bell pepper, and 1 medium onion. I didn't have any cayenne pepper so I used some chili powder and stepped it up a notch with some Tabasco. Next time I make this I'm going to use canned tomatoes. I didn't care for the way the tomato skins peeled back into little round things. Just didn't look good in the dish. I also will go with frozen corn for a fresher flavor I think. That being said, the dish went over great and there was hardly any left in the dish.
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3 users found this review helpful
Photo by Royall

Easy Pumpkin Cream Trifle

Reviewed: Dec. 19, 2011
If you don't treat your family and friends to this wonderful dessert treat you are a cruel person!! I took this to a Christmas potluck last night and it went over big! It got many Oooo's and Aaaahs when I walked into the party with this one!! Only person not happy was my lady friend. She wanted some to be left over so she could take it home!! lol! Made it very close to the recipe. I put a cup of pumpkin puree in the cake batter, and I folded some into the pudding/cream mixture for a little color and added flavor. I ran out of the toasted pecan after the 2nd layer, so I topped the cool whip miniature chocolate chips and more of the toffee.
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3 users found this review helpful
Photo by Royall

Pumpkin Bread IV

Reviewed: Dec. 17, 2011
Nice recipe! Made as written except for two things. I added 3 cups of chopped pecans and used the whole 29oz. can of pumpkin puree. Baked for 60 minutes but added another 10 to get a clean tooth pick. After cutting a slice, I noticed that it could have gone another 5 maybe. Didn't alter the taste however!! I like the size of the recipe too. When you have the oven hot and you're making dirty dishes, you may as well make it worth while!!
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4 users found this review helpful

After-Thanksgiving Turkey Soup

Reviewed: Dec. 16, 2011
Served this to 10 people tonight and everyone was pleased with this soup. Made it as the recipe was written with the exception I ended up with 4 qts. of broth. I added an extra 1/2c of rice to offset the extra qt of broth. If you make this up more than an hour before it is to be served, hold off on adding the rice until about an hour before the soup is to be served so the rice doesn't get too mushy. Truly a great tasting soup and was served with Mama D's Italian bread sliced and toasted with garlic and butter! Mmmmm!
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4 users found this review helpful

Golden Potato Soup

Reviewed: Dec. 9, 2011
Great recipe to inspire! I loosely made this but deviated a whole lot! LOL. I added carrots, bacon, hamburger smoked paprika and lots of pepper but left out the cheese as it was so tasty as it was. Nice and thick to like a potato stew! I increased it over double for 5 adults and had some left over for the next day. I'll do this one again....if I remember what all I did!! ;-)
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3 users found this review helpful

Jam Filled Butter Cookies

Reviewed: Dec. 9, 2011
followed the recipe to the letter but they didn't turn out like the photos. First I could roll the dough because it was too sticky (it was in the fridge for an hour) roll out. Used a cookie scoop to place them on the sheets and had to use a oil measuring spoon to make the holes for the jam. Just too sticky to use the thumb. Baked for 10 minutes and the bottom was a prefect golden brown but the raspberry preserves kinda bled into the edge of the hole in the cookie. Taste great though! I guess I'd better read more of the reviews before trying this one again.
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3 users found this review helpful
Photo by Royall

Sunset Sangria

Reviewed: Nov. 25, 2011
I've never made a sangria before and didn't know what it should really taste like. I did the recipe as close as I could to begin with except I used Zinfandel instead of Rose' because I couldn't find any in 4 stores here in Hawai'i. After the initial double recipe was made I knew it wasn't going to be enough, so I add 1/2 bottle of leftover Merlot, 1 bottle of Chardonnay, another 1/2 cup of vodka, and 2 extra cups of pineapple juice. The party was BYOB, but the punch bowl was empty before the party was over! Was asked several time where the recipe came from.
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20 users found this review helpful

Simple Syrup

Reviewed: Nov. 23, 2011
Couldn't be easier.
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4 users found this review helpful
Photo by Royall

Rich Chocolate Frosting

Reviewed: Nov. 23, 2011
Nice icing to work with. Had no problems putting it together... just followed the directions. I did end up adding about 2 Tbs milk to get it to the Constancy that I was looking for. Made just half the recipe for just the outsides of a 3 layer, 9" cake and had about a cup left over. This already went into my recipe box for future cakes!***UPDATE*** This with the "Black Magic Cake" made a dessert that was that was to die for! Perfect combination with a cream cheese filling in between the layers.. Mmmmm!!
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Simple Beef Flavored Gravy

Reviewed: Nov. 19, 2011
Nice recipe to have in your file. I thought I had some beef bouillon in the cupboard but, there I go thinking again! I used a can of beef broth and half of a large onion and followed the recipe. My guest really loved it! I made this to go with the Meatloaf Cordon Bleu from this site and it was a great pairing of flavors. Next time I would use the beef broth plus 1 or 2 tsp of bouillon for a richer beef taste.
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3 users found this review helpful
Photo by Royall

Pumpkin Pecan Cheesecake

Reviewed: Nov. 14, 2011
OK, I made some changes but I don't think it would have changed the out come of this wonderful cheesecake. First I doubled the whole recipe so I could make a larger dessert. Used a 9" spring pan with a graham cracker crust made with 1 1/2c crushed crackers, 1/2c butter, and 1/2c white sugar. I didn't pre-bake the crust and just put the filling right in on top. I baked it at 325 for one hour with out a water bath. When the 1 hour was up, I added the double topping mixture and baked for five more minutes to set the topping and melt the sugar. Turned the oven off and run a knife around the edge of the pan a put back in the oven to cool and set for 5 hours. Put in the fridge over night and enjoyed the most wonderful flavors this evening at a party. The pumpkin butter was so good here. There were no leftovers! BTW. I got the baking idea (cooling in the oven) from another cheesecake recipe on this site and used it because of the good success of cheesecakes with out the usual cracks in the top and no water bath to mess with.
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14 users found this review helpful

Pecan Pie V

Reviewed: Nov. 11, 2011
Made the pie as written. Nice flavor and texture. Mine was a little dry (over cooked I think) maybe because I've never made a pecan pie before and didn't know what to watch for as it got close to come out of the oven. Made two of these pies for company tonight. Everyone liked the pie and some thought it was a little too sweet. Maybe next time I'll cut back a bit on the white sugar. For the crust, I pair this with the Flaky food processor pie crust from this site, another good recipe for you recipe box!
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Flaky Food Processor Pie Crust

Reviewed: Nov. 11, 2011
Finally I got a flaky pie crust! Followed the recipe almost to the letter. I put the flour, salt, and cubed fats into a bowl and put it in the freezer for a couple of hours while I took care of other stuff. When it came out of the food Processor, I put into a bowl lined with plastic wrap (idea from another reviewer, thanks!) and formed it into a ball and into the fridge for about an hour. Rolled it out between two sheets of wax paper. Easiest pie crust I've worked with but you need to keep it very cold. **UPDATE** I made this pie crust again today but didn't bake it. I just put the flour, salt, and fats into a zip lock bag and put several into the freezer. This being the beginning of the "pie" season, all I have to do now is get the frozen ingredients out of the freezer and throw it into the food processor! Almost an "instant" pie crust! Just can't say enough good things about this recipe!
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25 users found this review helpful

Pumpkin Butter

Reviewed: Nov. 10, 2011
Not a bad recipe.... I feel there is too much ground ginger in it and will only use half next time. It is good though. In fact I think I'm going to make a double batch up and give as Christmas gifts to company.
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Lightning Gravy

Reviewed: Nov. 8, 2011
Nice gravy. I read many of the reviews and did make some changes because of those reviews. I used chicken stock instead of water with 6 tsp of the granulated chicken bouillon. I thought it was a little salty (should have used the unsalted chicken broth) but the people at the party liked it a lot. I also add a generous dose of black pepper and a dash of sage. flavor was nice but I think next time I'll use the unsalted chicken broth and try flour instead of corn starch. Maybe it would look more like chicken gravy then. Would I make this gravy again?? You betcha! It only took as long to make as boiling water!! I don't think it took more than maybe 10-12 minutes to make 4 cup of great tasting gravy. Oh, I did this on the stove top as it was easier than fiddling with the microwave and worrying about a boil over to clean up.
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15 users found this review helpful

Delectable Marinated Chicken

Reviewed: Oct. 25, 2011
Oh, my! What a great marinade! Made this exactly as written and the flavor of the chicken breast that I marinaded overnight was fantastic. It was late in the evening when I was asked for this and was shocked to find that I was out of Teriyaki sauce! No problem when you have AR going for you, just did a search and found a great recipe and had the marinate in the bag with the chicken in no time!
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8 users found this review helpful
Photo by Royall

Apple Crisp II

Reviewed: Oct. 25, 2011
First let me thank Diane for a great recipe. A truly wonderful dessert. I paired this with the "Rum sauce" from AR and got outstanding praises at the potluck I took it to on Sunday. I did read the reviews and did make some changes. I think the recipe as written would still be a 5 star Plus but the changes made just made it even better. Now the changes I made. First I doubled the topping. and put about half on the bottom of one of my lasagna pans and the rest on top. Another change I did was cut up all the apples with the Cuisinart and put them in a bowl with the sugar, flour, cinnamon mixture WITHOUT the water. The apples made more than enough liquid for this crisp. When I looked at the apples in the bowl and compared them to the pan I added more apples. I think I ended up using about 10 medium granny smiths that were peeled. The last change I made was to the ingredients to the topping. I added 1 1/2c of finely chopped pecans and mixed that in before adding the butter. My oven is pretty much dead on the mark as far as temperature goes and baked for the 45 minutes called for. I checked it and added about 5 more minutes to compensate for the extra apples (made it a bit thicker in the lasagna pan) and also wanted to be sure the topping was starting to brown to get the desired "crunch"! Watch it close or it will burn quickly at that point. I was asked to make this again for Thanksgiving. Oh, the Rum Sauce.... caught a couple of ladies going after JUST the sauce!!
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Displaying results 21-40 (of 201) reviews
 
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