Royall Recipe Reviews (Pg. 7) - Allrecipes.com (10101915)

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Oatmeal Raisin Cookies I

Reviewed: Jun. 7, 2010
I followed the recipe almost to the tee. I did add a little extra baking soda per some of the reviews. The flattened out so much and got soooooo thin! Tasted good though. I "may" try them again some day, but there are so many recipes to try!!
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Easy Meat Loaf

Reviewed: Jun. 7, 2010
I made this the other night and turned out very good. I used homemade bread crumbs and an envelope of dry onion soup. Added just a few ounces of water to work the dry soup into the meat. I used 1 1/2 pounds of 85% lean GB. Rest of the prep per recipe. I'll make it again as it was quick and easy. I'll try other recipes too just to have a little verity. But if in a hurry, this will be the one to turn to!
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Tangy Salad Dressing

Reviewed: May 28, 2010
Very tasty! Good enough that I'd make it again. I used plain white vinegar and next time I will try something more flavorful. So simple but it beats the heck out of anything bought in the store!
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1 user found this review helpful

Flan de Coco (Coconut Flan)

Reviewed: May 5, 2010
First time making Flan fun, making Flan the first time for others to enjoy, nerve racking! Smiles on guest faces and compliments... Priceless! I read through the reviews first. I'm glad I did. Adding the 1/2c sugar to the custard would have been way too much! As is was the flan was quite sweet. When I made the caramel I had started the oven and put the pan that the flan was going to be assembled in on the oven vent to get hot. When the sugar was melted to the color I wanted, I poured it into the hot pan and tipped it to evenly spread the mixture and set aside to cool. I made two versions of the flan. One with condensed milk and evaporated milk for a plain flan and topped it with some dark chocolate peels and a raspberry sauce. Flan 2, I used the condensed milk and coconut milk, with the shredded coconut in the mix and then topped it with toasted coconut peels. Several people asked for the recipes and couldn't believe I've never made flan before! Had to admit that I was so nervous when it was time to turn the flan out onto the serving plates with so many people watching! I thought for sure the caramel was going to stick to the pan!! But all the Oooo's and Ahaaaa's said it all though! Thanks for a great recipe to work with!
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9 users found this review helpful

Alfredo Sauce

Reviewed: Apr. 25, 2010
Nothing rich about this sauce!! Made this a time back and used for a pizza sauce. Went over big with everybody at the pizza bake!!
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1 user found this review helpful

Chicken and Dumplings IV

Reviewed: Apr. 25, 2010
Very good dumpling! Just like mom's. Made it just the dumpling per the recipe but did my own thing for the soup. Marvelous!
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Bacon Cheddar Deviled Eggs

Reviewed: Apr. 25, 2010
Best Deviled eggs ever! I added lots of extra bacon and put in some of the "adds" that others reviewers did and put the mixture into a large Zip lock bag. Squeezed all the air out and then cut a pencil sized whole in the corner and used it to "pipe" the mixture into the egg halves. And just like a kid, just squeezed the left over in the bag into my mouth!! So tasty! This will be my go to recipe for now on if I'm not in a time squeeze.***UPDATE 5/28/11***Made these again for a Roller Derby Tail-gate party. I used real bacon bits that come in the jar. I liked the texture of these better than the thick sliced that I keep on hand. I did cook up 4-5 slices of bacon though. I used about 2 teaspoons of drippings with the little "cracklins" that was left behind for a wonderful bacon taste. Also, I left out the cheese until I had the mixture in the egg halves. I then put a "pinch" of grated cheese on top of each egg (looked like a "haystack") with a sliver of the pan cooked bacon stuck in the egg mixture. Looked rather fancy to look at! Tasted better than last time! Only regret.... Can't give it anymore STARS!!
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3 users found this review helpful

French Brioche

Reviewed: Apr. 25, 2010
WOW! Very nice bread! Made the changes as mentioned in the other reviews IE 1t of salt, 2t's of active dry yeast, almost double the sugar, and did the second rise after I braided the loaves (doubled the recipe and made two huge loaves!). Took them to a French themed cooking club dinner last night and all the bread was gone in no time! For the 2 loaves I used 3/4c of sugar and it was right on for me. A big yes for adding salt also. I can't imagine this with out salt! I let the loaves proof for about 30 minutes and had fantastic oven spring! Only problem I had was my fault. I didn't work the dough out to a long enough length nor fast enough and the loaf came out very wide and the braids didn't stick real good during the bake an thus fell apart once in a while when the bread was cut. No big deal as it made it a little easier to put on the your plate. This is a rich recipe and will make it again. I think I'm going to make "Clone of Cinnabon" from this site with this dough next week! Can't have too many "fat pills" in the house! HELP ME!!!
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4 users found this review helpful

Satiny Chocolate Glaze

Reviewed: Apr. 24, 2010
It's been said many time in the reviews how good this glaze is and I'm adding my two thumbs up as well! I used it on a "Too Much Chocolate Cake" from this site and the combination was to die for!
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2 users found this review helpful

Too Much Chocolate Cake

Reviewed: Apr. 24, 2010
Very fast and moist cake, and so very, very chocolaty! Made it as the recipe was written and used the Satiny Chocolate Glaze from this site on it. I took it to a party that had several other cakes served as well but this one was talked about by everybody! You know, one of those "fat head" moments!!
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Blender Hollandaise Sauce

Reviewed: Apr. 24, 2010
It has all been said before, but this is a fast, easy, and great tasting sauce! Served over asparagus with a pork tenderloin. Guest were amazed to see me whip up the sauce so quickly. They really think I'm a great cook now!!
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Pork Normandy

Reviewed: Apr. 24, 2010
I made this for dinner tonight and what a wonderful way to serve a pork tenderloin! Made it just as the recipe is written and served it with fresh asparagus, topped with a fantastic Hollandaise sauce from this site. I really impressed my guests with the whole dinner! Truly a wonderful meal!
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3 users found this review helpful

World's Best Scones! From Scotland to the Savoy to the U.S.

Reviewed: Apr. 5, 2010
First time making scones and I think I used the right recipe! Made 4 batches yesterday morning for beach day and potluck here on the big island. Made 2 batches of sweet and 2 of savory. I did make some changes due to what I read in the reviews. For both I cut back 1 t of the baking powder and used 6T of butter. I also put the dough on my floured bread board and formed into a 3/4" thick round patty using my floured hands (the dough is very sticky!) and used my bench knife to cut the rounds into 8 pie shaped wedges. I sprayed Pam on my bench scraper to help keep the dough from sticking and deforming the scones. I then used a thin spatula to transfer the wedges to a baking sheet lightly sprayed with Pam. For the sweet scones I brushed on milk and sprinkled cinnamon/sugar on top for the plain ones and just sugar on top of the blueberry. The savory I left out the sugar, added herbs of choice, 1/2c each of finely dice ham and grated sharp cheddar. Did an egg wash and added more cheddar on top. They turned out soooo good! I wish I had realized how easy scones could be! Out of the 32 taken to the beach, zero came home and there was only about 12 people there!!
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Bar-B-Q

Reviewed: Apr. 3, 2010
I used this recipe just for a little guidance. I'll give it the 5 star for that reason. I used 3 1/2 pounds of chuck roast that I cooked in a pressure cooker with 2 cups of water and 3 teaspoons of beef bullion, chopped onion and bell pepper for almost an hour and a half. Shredded it and put it in a slow cooker with the liquid from the pot, a can of tomato soup, envelope of onion soup, ketchup, Worcestershire sauce, cumin, chili powder, cayenne pepper, salt,(spices added to taste) and a bit of bottled bbq sauce for just a little added flavor. This was served on homemade hoagie rolls from a recipe for hamburger and hot dog buns from this site. There wasn't much left after 7 adults got through with this dish! I think I'll try it again with hamburger next time, I would be a bit faster to do, but I didn't want the roast to spoil so I used that instead. Sorry for the long read!!
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Dark Rye Bread

Reviewed: Mar. 31, 2010
My first time at Rye bread and it turned out very good! Good enough that a lady from Europe (my barber)who was complaining about not being able to get good rye bread here bought some of mine! She also asked for me to make more for here and her family! I did make a couple of small changes. This is for a double batch of dough. I used 3 tsp caraway, added 2 Tbs of vital wheat gluten, and bread flour instead of AP. Next time I will try the AP flour to see what the difference might be. I did the mixing in my Kitchen Aid and then worked it further on the bread board. Let it rise for an hour in a bowl sprayed with Pam and then formed into boules and proofed in floured wicker baskets. Slashed the tops and put on the baking stone for 35 minutes at 375 degrees. I did leave it in a bit longer until the thermometer read 205*. What a wonderful fragrance when they were baking!
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Sopapilla Cheesecake

Reviewed: Mar. 20, 2010
A to "die for" dessert!! It just may too with all the goodies in it!! I did double the filling as some had mentioned but didn't use it all. I just didn't want to come up short. I probably had about 3/4c filling left over. The crescent rolls were easy to work with. Once I had them rolled out on my bread board I "pinched" the seams so that they wouldn't separate when being rolled out I dusted my pin and started rolling. Check often as they don't have to be rolled that far! Just and inch or so will be enough, at least with my glass pan. I also followed the advice about mixing the sugar and cinnamon in the melted butter. Be sure to mix the cinnamon into the sugar BEFORE you add the sugar to the butter or you'll have a hard time getting the cinnamon "lumps" out of the mix. Don't ask me how I know!! ;-) Took them to a pot luck tonight and they were the best! There was 9 people for dinner and of the 9x13 pan only about 6 or 7 pieces came home. I was hoping they all would get eaten, by others that is!! These aren't health food by any means!!LOL!
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Photo by Royall

Burger or Hot Dog Buns

Reviewed: Mar. 17, 2010
Nice recipe! I made one batch of Hamburger buns and a batch of hot dog buns. The hamburger buns were "prettier" than the hot dog buns but all tasted good! Will make them again! ***UPDATE*** I made this recipe again today. I needed hoagie rolls to put BBQ beef on. I just dropped the risen dough out of the bowl on to the floured bread board and just lightly flattened it out and left it in it's round shape. I cut it into 8 pieces like cutting a pie. I rolled up each "wedge" from the small end to the big end, and at the same time was pulling tension on the doughs surface. I let these roll up sit and rest for about 5 minutes and then rolled them out the length I wanted (about 9") I covered them with plastic wrap sprayed with Pam and let them proof about a half hour. Brushed them with an egg was and sprinkled sesame seeds on top and then made 4 diagonal slashes on each bun. Baked on a stone at 375* for about 12 minutes. 16 buns (double batch) and 7 adults for dinner, only 4 buns left over! Very good sandwich rolls! Sorry for the long review, but they were good!!
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7 users found this review helpful

Steakhouse Wheat Bread for the Bread Machine

Reviewed: Mar. 16, 2010
I didn' like this bread. Just not what I enjoy. I'm giving it 4 stars only because the other people that ate it really liked it. I made in in my KA and baked it in a boule on my oven stone. Smelled nice when baking!
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Caribbean Jerk Pork Chops

Reviewed: Mar. 16, 2010
This was a wonderful for a jerk marinade. I was making a pork dish for a lot of people so rather than pork chops, I had two pork loins sliced up by the butcher and marinade the strips over night. I then put them on skewers and cooked them on the BBQ on a high heat Very good flavor and the meat was very tender.
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7 users found this review helpful

Jamaican Rice

Reviewed: Mar. 16, 2010
Sorry but I just didn't like this. Also the people at the Caribbean Nights dinner didn't like it either. I followed the recipe all the way too. IF I do try it again, I would leave out the curry completely and use white rice rather than the brown.
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3 users found this review helpful

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