Royall Recipe Reviews (Pg. 3) - Allrecipes.com (10101915)

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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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2 users found this review helpful

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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9 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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15 users found this review helpful

Teriyaki Sauce

Reviewed: Oct. 23, 2011
Making a marinate at 8:00 in the evening and what? No Teriyaki sauce in the house! Jumped to the AR search and found this wonderful recipe. Believe it or not I had both sake and the mirin in the fridge and had this whipped up in no time! Only change I made was I just zapped it in the microwave for about 20 seconds to warm up the sauce so the sugar would dissolve quicker. Nice flavor plus the price and availability was great! ;-)
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7 users found this review helpful

Chicken Noodle Casserole

Reviewed: Oct. 22, 2011
Thanks Lori for a great recipe. I made the "basic" recipe as written. I didn't have the carrots so I used a 1 1/2cups of frozen mix veggies (carrots, green beans, and peas). Also didn't have the savory spice and used poultry spice. Other than those 2 changes, I made the recipe to the letter. I'm giving this recipe 5 stars but will make one change next time. I'm going to use thigh meat rather than the breast. To me the meat was dry and I was very careful to make this AS it was written. I guess you had to have white meat you could stop sauteing while it is still just a little pink and maybe it wouldn't be quite so dry. There was 5 of us for dinner and it was all gone! It says 8 servings but for 5 adults it was more realistic in saying 6 serving (one person had a BIG serving and another had seconds) I was full so I didn't care!! LOL. Just remembered one other thing that I did that wasn't in the recipe, I crushed about half a sleeve of Ritz crackers and put that on top. Loved the recipe and really loved the fact you didn't have to use any "cream of" soups. Using a rue for the sauce was perfect!
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1 user found this review helpful

Rum Sauce

Reviewed: Oct. 16, 2011
Made this sauce this morning for an apple crisp I'm going to make next week for a pig roasting dinner party. I'm here to say, what a great flavor! Can hardly wait until next week to try it on the crisp. Only changes made on a double recipe were: 1, used one cup milk and one cup of heavy cream that had to be used up or loose it. 2, Used seven Tablespoons of Captain Morgan's Spiced rum. Thought about adding raisins like one review mentioned but will save that for Thanksgiving! ***UPDATE*** This sauce is good but tasted even better on the apple crisp from AR. I even caught a couple of ladies eating JUST the sauce! Passed that recipe out to several that night!
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5 users found this review helpful

Chantal's New York Cheesecake modified by Iris based on reviews

Reviewed: Oct. 16, 2011
I made this version of Chantal's New York Cheesecake yesterday and served it to a small potluck party tonight. There were two other desserts there also but at the end of the evening, there was still left over cupcakes and brownies. The cheesecake was gone! My lady friend had so much fun telling the other people that I had made the cheesecake lol!! Like a guy isn't supposed to bake??!! lol! I did tell a lot of people about Allrecipes tonight. I followed the recipe to the letter. It did crack a little but that didn't hurt the flavor or texture. I topped it with a puree of lightly sugared strawberries with a tablespoon of cornstarch which I brought to a boil for two minutes while stirring constantly. Chilled the sauce and then used a large serving spoon to ladle it on top of the cake and used the back of the spoon to spread it evenly like you would spreading Marinara on a pizza. Filled the crack nicely! The thickened sauce set up nice and firm with out running off while driving to the party. Will I make this recipe a gain? Eventually, there are lots of cheesecake recipes to try first! Thanks Iris for this version. Love it!
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Photo by Royall

Real N'awlins Muffuletta

Reviewed: Sep. 10, 2011
I started by making the bread. I used Mama D’s Italian from this site, it is a favorite of mine and the recipe will produce 2, 9”- 10” boules.When the loaves were formed for the second rise, I spritzed it with a little water and sprinkled sesame seeds on top and covered. About 20-25 minutes later they were ready for the oven and just before I put them in, I gently brushed on an egg mixture of 2 TBSP of cold water and 1 egg. Assembly: I had made the olive salad, as written, the day before and put the mixture into a jar and made sure there was plenty of olive oil to cover the mixture. I then carefully hollowed out the top and bottom of the bread after slicing through the middle. I weighed out the mixture into 4 prep bowls and then laid out the meats and cheeses for assembly. I spread the salad into each half of the bread evenly and started layering the meat and cheese on, making sure everything came out to the edge. After the last of the cheese was layered on, I aligned the top to the bottom and flipped the top to the bottom. I ended up with 2, 3+ pound sandwiches. I wrapped both sandwiches in plastic wrap and have them in the fridge to let the flavors come together. *UPDATE* Just got back from the party, and the Muffuletta was a big hit. I'll be using this quite often for sure!
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5 users found this review helpful

Dilly Potato Salad

Reviewed: Sep. 3, 2011
Wonderful spud salad! Only change I made is used one very large dill pickle finely diced instead of dill relish, dry dill instead of fresh, and added 1 large stalk of celery for a little "crunch". I may have fudged a little on heavy side with the mustard too. ;-) This is the second time I've made this in about as many weeks. Made it about the same way the first time and forgot the olives! Didn't forget them this time and it does add a little to the flavor for sure. The dish went over great at the last function and I'm sure it will be a hit tomorrow at our monthly scuba dive picnic. Mahalo nui loa Tiff!!!
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6 users found this review helpful

Maja Blanca (Coconut Pudding)

Reviewed: Aug. 29, 2011
Nice recipe. I made this as a double recipe for a large group. Did read the reviews and made some changes. I used milk instead of water and cutback 25% on the sugar (1/4c on a bubble recipe) At the party I presented this at was a man from the Philippines, and he said this was just about what his mother made back home. Nice compliment! He also said that quite often his mom would add a little coarse sugar to the top. He also like the creamier texture from using milk rather than the water. Next time I will use the full amount of the sugar as I felt that for a dessert it just needed a little more. Also I would use a bit more coconut on top and add some coconut extract to the mixture. Very quick and easy dessert to make. One other thing I would like to try with this recipe, leave out the corn and coconut topping and add some raspberries with a raspberry puree drizzled on top! Yummy sounding??!!
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14 users found this review helpful

Pretty Ham Pinwheels

Reviewed: Aug. 19, 2011
Easy to make. Just didn't push my button enough to go more than 3 stars. Maybe it was the curry powder. Never have been a big fan of the flavor. May try it again if in a pinch but will definitely make a few changes.
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1 user found this review helpful

Bobbie's Oatmeal Cookies

Reviewed: Aug. 12, 2011
Very nice cookie! Followed the recipe except I split the dough for two kinds. Used 1cup Walnuts for both types but added a heaping 1/2 cup of raisins to the batter for the second type. Also left out the chocolate chips. I baked for a bit longer but probably just my oven. I got 4 dozen cookies using a #20 scoop. (little ice cream scoops) It is the only way to get uniform cookies quickly and easily. PS. I used "Old Fashion" oats. I like the "chew" from them.
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7 users found this review helpful

Chocolate Chocolate Biscotti

Reviewed: Jul. 31, 2011
Very good biscotti but gave it 4 stars because after reading the reviews I used canola oil, and 3 whole eggs instead of the egg substitute. They taste rather nice but I'll have more feedback when I take them to a picnic tomorrow. I also didn't bake them until they were dried out. I like mine with just a little softness to them.... not as messy that way! Next time (and there will be a next time), I'm going to try adding almond extract as mentioned in one review. Maybe some nuts too.
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5 users found this review helpful

Sweet Restaurant Slaw

Reviewed: Jul. 24, 2011
Just finished making a double recipe of slaw for 2 parties today. (gota love being retired in Hawaii!!) Tasted it before the rest in the fridge and I'm here to say this is one "broke da mout" "Ono" slaw! The onions do add a wonderful layer of flavor to this recipe that I wouldn't have thought to try. If you make this for a party, you may as well double it, because it won't last long. What I did for a double recipe: 1) 3# Head of cabbage, 4+TBS) onions, 1 1/3cups) Mayo, 5 TBS) vegetable oil, 2/3cups) sugar, 4TBS) white vinegar, 1/2 tsp) Salt, and 1 tsp) poppy seeds. I tasted my store bought (Kraft) stand by to compare, and found that this recipe wasn't quite as sweet as what I've been using. I always like the KFC slaw but now, It's this or nothing for this guy! ****UPDATE**** Next time I make this I'm not going to add the wet ingredients to the slaw until just before I leave for a function. As I mentioned above, the flavor was very good when I first added the dressing. After two hours the dressing broke the cabbage down to the point that it was swimming in juice. Didn't look real appetizing at all but still tasted good. I noticed a couple people poke at the juice in the bowl and walk away. Still keeping it at 5 stars though!*****UPDATE 9/12) Made this salad again today. I used less of the sauce on this salad and still there was more than enough to make a great slaw. Next time I'm going to cut the dressing in half. I'm sure it will still be a 5 star recipe with less waste!
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23 users found this review helpful

Potato Potluck Dish

Reviewed: Jul. 18, 2011
Gave this recipe 5 stars for such a good base to start from. Read lots of the reviews and came up with the changes listed: 2 1/2 pounds potatoes, diced , 1 onion thinly sliced, 2 teaspoons onion powder, 2 teaspoons minced garlic, 1 TBS rosemary, 2 cups sour cream, 2 1/2 cups condensed cream of chicken soup, 2 cups shredded Cheddar cheese, 2/3 cup shredded extra sharp cheddar cheese(for the top), The extra sharp cheddar cheese on top gave it a very nice look and a lot more flavor than mozzarella would. This is so good that if you needed a quick main dish all you need to do is at the meat/chicken of your choice to the dish and you'll have a happy family!
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20 users found this review helpful

French Tartiflette

Reviewed: Jul. 18, 2011
Very nice dish and got plenty compliments at the True Blood potluck party tonight. I doubled the recipe and ended up using over a pound each of bacon and brie cheese(couldn't find any of the others mentioned) My creme fraiche didn't turn out and ended up using about 1/3 cup of sour cream instead. I found several Youtube videos of this dish and might try one of those next time. Lots of variations of this recipe. Most of them used brie which helps with the pocket book! Did I say cheese is expensive here in Hawai'i??!!
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3 users found this review helpful

Flan Mexicano (Mexican Flan)

Reviewed: Jul. 11, 2011
This is a very nice recipe. Made it exactly as written and it came together perfectly. The next time I make this flan I will us about 1/4c less sugar in the caramel sauce because as another poster experienced too, not all the sugar liquefied during the bake. I don't know how big a flan pan is, and I didn't think all of the mixture would go into any of my pie pans, so I used one of my 9" cake pans. Seems to work out pretty good too.
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12 users found this review helpful

Raspberry Sauce

Reviewed: Jul. 11, 2011
Not a bad sauce and it went over well with those that had it on the Mexican Flan I made from this site. Personally didn't care for an aftertaste that I could taste. I'm wondering if it is from the seeds that went through the blender? If I use this sauce again, I don't think I'll put it through the blender.
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1 user found this review helpful

Red Skinned Potato Salad

Reviewed: Jul. 5, 2011
Very good potato salad. I was well received at the party it took it to. Used half mayo and have sour cream, some dill pickle juice, and precooked bacon bits. What was nice was to be sitting next to someone commenting on the great potato he was eating not knowing that I made it! I mean most people don't thing a guy makes potato salad!! LOL
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Displaying results 41-60 (of 211) reviews
 
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