Royall Recipe Reviews (Pg. 9) - Allrecipes.com (10101915)

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Slow Cooker Kielbasa and Beer

Reviewed: Nov. 18, 2009
I wasn't going to rate this because I screwed it up BIG time!! I loved every aspect of this recipe but my love for beer got the better of me. :O( I had only one kielbasa and a big jar of sauerkraut. I added some brown mustard, a bit of horseradish, some of this and some of that and 2 bottles of Mehana Porter. The beer is a wonderful local Micro brew but when cooked in this recipe made the it taste so bitter that after trying several things to save it, just gave up and though it out. Big Bummer Dude! I'll try it again sometime so don't make my mistake!
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Erica's Delicious Slow Cooker Beef Roast

Reviewed: Nov. 18, 2009
I'm giving the base recipe 5 starts but my cooker must be running hot. It is a newer 7qt Rival and if I hadn't gotten home early today I would have had mush, even though it would have been good tasting mush! I didn't have the creamed soup so I used a can of condensed beef broth, pack of Lipton's onion soup, 2T of Worcestershire sauce, and a 1/2t each of garlic and onion powder. I also added lots of potatoes, carrots, celery and a quartered onion. Made some gravy from the drippings after straining and had a great dinner with plenty of leftovers!!
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Never Fail Pie Crust II

Reviewed: Nov. 15, 2009
I made my first pie crust today! I've been so worried about making one thinking that I was going to have difficulties making it work and none of the bad stuff happened!! It went so smooth that I'm going to make another one just to see if I was dreaming!! This recipe was so wonderful to work with and rolling my first dough was so easy. There is a down side to this wonderful recipe... It means that it will be easier to bake more "FAT PILLS" that I'll "wear" well. LOL!!
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Photo by Royall

Michael's Foccacia Bread

Reviewed: Nov. 3, 2009
The only reason I'm giving this bread 4 Stars is because it is so wonderfully easy and fast! I was going to give it 3 stars because of the amount of salt! I followed the recipe and read the some of the reviews so I cut the topping salt from 1TBS to 1 tsp and it was still too salty! This is from someone that likes salt! I think next time I'll reduce the salt in the dough back to about 3/4 tsp and the topping salt down to about 1/4 tsp. The only other things I changed in the recipe was pre-cooking the onions. (I'm glad I did as I think they would have been too strong and crunchy) and used 1 TBS crushed dried rosemary (used a mortar and pestle) because I didn't have any fresh. I think this would have been even better with Kalamata olive and some sun dried tomatoes too! I will be making this again. Like I said, it was fast and very easy!
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Spooky Halloween Eyeballs

Reviewed: Nov. 2, 2009
This was a disappointing recipe for me. It all went well until I started dipping. I used the microwave to get the chips to melt but found that it was cooling to fast. I don't have a double boiler (try to find on now days!) so I got out a pan and glass bowl that was going OK but then it hardened up again. All said and done I got 50 quarter sized balls out of the mix (17-18 grams each) but only got about 2/3 dipped and none got decorated with the iris. I didn't take them to the party I went too but took them to our monthly potluck at the beach yesterday. They did taste gook and a lot of them got eaten. I can see making them again ONLY if I can ever find a double boiler. Guess I'll have to start going to the thrift shops once in a while. It is hard to give this a fare rating as most of the problem is from a cook that is inexperienced with making candy. I'm giving it 4 starts for taste and originality but they were a pain to work with.
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Photo by Royall

Black Magic Cake

Reviewed: Oct. 31, 2009
I don't think I can add anymore great things to the ratings of this cake as it has all been said so many times before. It is all true though and I don't understand how anyone could ding this recipe lower than 5 stars. This is the first scratch cake I baked in over 50 years and found that my efforts produced a cake that moister and better flavored than any box cake I've ever made. The only way I've ever had a box cake moist like this was due to having to add a pudding mix to it. I was concerned when the cake came out of the over though. I didn't rise as much as I thought it should have. I was thinking that I did something wrong or my baking soda had died (the baking powder was new) and tested the soda in some vinegar and it reacted very vigorously. Well I made the cake a second time and it came out the same height so I ended up making a four layer cake! (hint: go to wall mart and for about 4 bucks you can buy a cake leveling wire that you can set the height of and you'll never have lopsided cakes again!) I topped this cake with the "Fluffy Seven-Minute Frosting" from this site. It is the easiest to put together and you don't need a double boiler! I haven't cut this cake yet (taking it to a party tonight) but I did put some of the frosting on the cake trimmings and oh my! what flavor!!! Sorry for the long story but I get that way when a recipe comes out so great! Happy Halloween everybody! 1 last hint: you can buy powered butter milk at most heath food stores.Never with out it!
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Photo by Royall

Fluffy Seven-Minute Frosting

Reviewed: Oct. 31, 2009
I made the "Black Magic Cake" from this site and then started looking around for something sweet to put on it. I looked at all the "Seven Minute" frosting recipes and thought they were just too busy for me to try (I don't have a double boiler and mixing with a bowl on top of a pot just didn't seem safe to me). I read this recipe and it made so much more sense to do it this way rather than the juggling act that the other recipes wanted you to do!! I don't remember ever hearing of this frosting before, but when I tasted it, it brought back some old memories of the frosting that my Mom made so many years ago!. Just about like eating marshmallows. I did put some on the cake that I trimmings and oooooh so wonderful! I hope they like it at the party to night! There is a lot of frosting here. I did a four layer cake and just had enough to cover the whole thing with out having to scrimp. This recipe went into my recipe box already!! Happy Halloween!!!
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Basic Chicken Stock

Reviewed: Oct. 26, 2009
I made this in the "Basic" form. I did add some salt and pepper to the mix and added 4 cubes of chicken bullion as I added a little extra water. I did use the clarifying method mentioned in the recipe and it worked great! After it cooled down I put the stock in zip lock sandwich bags. (2c per bag and froze them laying flat on a cookie sheet. I then put those in a 1 gal. zip lock to keep them together. I didn't get wild on the spices as I don't know what the stock will always be used for. At least this is the way my old brain works!! 8^)
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Gyoza

Reviewed: Oct. 25, 2009
I used this recipe to make Gyoza yesterday for a potluck party last night. I'm not sure how to rate the recipe as I just used it for a guide to make my own. I started with 1.2 lbs. of ground pork and added more vegetables to go with that amount of meat. I used green onions instead of white or yellow, 2T of fresh ginger. Wrappers... I had some white round wrappers and a package of yellow square wrappers. I used them both as I didn't want to go to the store. I didn't cook anything prior to filling. I did run all the veggies through the processor and then the meat. Mixed it all together in a BIG bowl and added things like salt, pepper, garlic powder, onion powder, sesame oil, and a couple of fresh garlic cloves well minced. I'm glad I put everything together raw as it was so easy to fill and seal the wrappers. I used a two count of veg. oil in a hot pan along with a splash of the sesame oil and cooked for about a minute plus on both sides (until a nicely browned) and then finished them in a steamer for about 5 minutes. Using a steamer really saves on the mess! I was asked to make them again next week for a Halloween party. I made 2 dipping sauces. Both using 1/4c of shoyu and 2T of rice wine vinegar. In one I added a 2t of Chile oil and 1t of sesame oil. Both tasted good. I made up 40 of these in about 1 1/2 hours. It went fast because of not precooking and using a steamer to finish them off. ENJOY!
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Beth's Spicy Oatmeal Raisin Cookies

Reviewed: Oct. 23, 2009
I just made this recipe this morning. I did something I haven't done sense I found this site and that is, do the recipe "as is" and before I read the reviews. There was a couple of things I did do but I don't think they changed anything too important. 1. I soaked the raisins (only because Mom always did) 2. I used a tablespoon to drop the cookies onto the parchment, and 3. I was too lazy to take my baking stone out of the oven. Baked for 12 minutes and they came out wonderful. Using a tablespoon made 33 cookies. I think that they would have been way too small for any REAL cookie lover using the teaspoon! Next time I may play around with spices just for the fun of it!! ***UPDATE*** I made these this morning, they tasted good but not great. I was going over the recipe with some friends that stopped by for left over soup and found I made a mistake. I only used 1/2c brown sugar rather than the 1c the recipe called for. That could be the difference between "good" and "great".
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Photo by Royall

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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