Royall Recipe Reviews (Pg. 1) - Allrecipes.com (10101915)

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Cornbread Muffins I

Reviewed: Sep. 7, 2009
Made these to go along with Alton Brown's RED BEANS AND RICE recipe from over on the FOOD NETWORK. Was a big success at the monthly food club!The muffins went very fast, all 4 dozen of them!!!
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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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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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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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26 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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21 users found this review helpful

French Bread

Reviewed: Sep. 12, 2009
What a fantastic recipe! I did follow what others had done like add extra salt, cut back on the flour, and proofed the yeast in a couple of tsp of sugar. This was the second time I made French bread and it is by far the better recipe. I don't think I'll ever buy French bread again. The only mistake I made was falling asleep and forgetting to put the bread on the cooling rack! It's the pits to get OLD!!!
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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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Fried Chicken

Reviewed: Nov. 21, 2012
Oh, simple is soooo good! I've done the buttermilk soak and all kinds of other must do versions of Fried Chicken but this is by far the best one for bringing back childhood memories! I fried mine in an electric skillet @ 350* and didn't turn the chicken until some of the flour just started to get that dark dark brown crust, but not burnt. Turned them once and let them cook for about 15 more minutes. Not having to plan ahead for a complicated and time consuming recipe is GOOD and easy tastes GREAT!
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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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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

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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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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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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Cardamom Almond Biscotti

Reviewed: Dec. 14, 2009
This biscotti recipe is awesome! I did make a couple of changes that was suggested by others. One was to add an extra spoon full of sour cream and 2 tablespoons of rum to help the dough to be a little more manageable. The other thing was to increase the cardamom to 1 1/2 tsp. and add 1/2 tsp of cinnamon. When working with the dough I found it so easy to spray Pam on a cookie sheet and then spoon the dough out in a long line and then used a spatula to form the dough into logs. Baked for 25 minutes and then slid them off the sheet to the cutting board where I used my bread knife cut the logs into 3/4" pieces on a diagonal. Back on the sheet and baked for 12 minutes to make crunchy and golden color. What a hit they were a our cooking clubs cookie exchange!
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8 users found this review helpful

Wilderness Place Lodge Cookies

Reviewed: Jan. 4, 2010
Made these cookies Sunday morning to take to a Punaweb beach day in Hilo. They were fantastic!! and nobody didn't eat at least one. I took 3 dozen of the 5 that the recipe made and ALL were gone when I came home. Did I mention there was only 17 people there??!! I didn't make any changes and WILL make more. Next time I think I'll add some coconut extract to enhance the flavor of the shredded coconut. It was lost a bit in the rest of the other flavors. I used a scale to make the cookies. Weighed the total dough in grams and divided by 60 and just rolled out loose balls of 48 grams. They all baked evenly at 14 minutes.
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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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7 users found this review helpful

Cracked Wheat Bread I

Reviewed: Jun. 21, 2010
Nice recipe. The people I bake bread for gave it 5 stars. I made a few changes that were mentioned in the reviews. Butter instead of margarine, 2 cups of bread flour, 1 cup whole wheat flour, and just a bit more cracked wheat. I did make one mistake and that was I soaked the cracked wheat in water that wasn't part of the bake so the hydration of the loaf was a bit wetter and had to add a bit more flour to compensate for that. Next time I'll read the directions a little better!!
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9 users found this review helpful

Taco Seasoning

Reviewed: Jun. 21, 2010
I'm glad I found this recipe. I hate buying those expensive little packets! Tasted wonderful and not hard to put together at all! **UpDate** I've used this recipe several times now. On Beef, Hamburger, and chicken. Wonderful flavor again and again. I do use the whole recipe for 1-1 1/2 pounds of meat. Another thing I have done is add almost a teaspoon of salt.
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Tandoori Fish

Reviewed: Jul. 19, 2010
I made this for a potluck tonight. I don't eat much hot and spicy food but made it per the recipe for others to enjoy. I used Atlantic cod and let it marinade almost 8 hours and cooked the fish on propane grill. I plated the fish on a bed of red and yellow bell peppers that I also grilled with the fish. I was surprised to find out there wasn't the "heat" in the sauce that I thought there would be with a whole tablespoon of cayenne pepper. In fact it was quite mild. Flavor was good and went will with some of the other Indian dishes that were served at the dinner. I would suggest making this as written the first time just to know how the flavors work for you before "adjusting" it!
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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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