GINNY Recipe Reviews (Pg. 1) - Allrecipes.com (115009)

Balsamic Roasted Pork Loin

Reviewed: May 27, 2011

I made a large, 5 lb pork loin roast so had to cook longer...about 1 1/2 hours. After about 45 min., I sliced a Vidalia onion and roasted w/ it and added some ginger jam to the sauce. I steamed some carrots and sugar snap peas and then mixed in w/ the sauce after it was done. I think it is ready when temp. reads 140 b/c 145 overcooked it a little. It was delicious and will make it again.

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Hearty Sausage Soup

Reviewed: Apr. 14, 2010

Delicious! My husband really enjoyed it, too, and says it's a 'keeper', so will make it again soon! I used HOT Italian TURKEY sausage to add some spice and to shave off a few calories and next time, will throw in leftover brown rice to bump up the nutrition. I also had made-from-scratch garbanzo beans on hand which have a nuttier flavor and are not as soggy (overcooked) as the canned variety. Thanks for sharing!

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Eggplant Parmesan II

Reviewed: Aug. 25, 2009

It's a great-tasting recipe! How can you go wrong w/ all those wonderful ingredients? Be forewarned...it certainly is not quick nor easy. Peeling, slicing, sweating, drying, dipping, breading, baking and then turning the eggplant is so time consuming and the reason why I just order it when I go out! Is it worth all this effort? Hmmmmm?

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Curried Squash, Garbanzo Bean, and Potato Stew

Reviewed: Feb. 24, 2009

I made this last night and DH and I both agreed that it was a great tasting and flavorful vegetarian dish and definitely a 'keeper'! We LOVED the spiciness and texture. Mine didn't turn out mushy at all. I cooked yellow crooked neck squash separately and added later but next time, I will just throw it in w/ the cauliflower! I like the idea of serving it over something...maybe WW couscous? Delicious and great comfort food for a cold winter night!

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Chocolate Raspberry Bars

Reviewed: Sep. 3, 2008

These are fabulous!!! DH says they are the best 'brownies' he's ever eaten! This is what I did to avoid the messy mingling of the preserves and cream cheese mixture: I pressed a little more than half of the cake mixture into a 13 x 9" glass baking dish, spread preserves over it and then gently pressed the rest of the crumbly cake mixture on top and baked at 350 degrees for about 30 minutes. It came out perfect. I let it cool and then made the vanilla chip/cr cheese topping and it spread easily. I had to swirl the melted choc. w/ the vanilla b/c it didn't cooperate very well and I couldn't drizzle it. It looked like a pricey bakery item like this! This tastes like the best dessert ever! You won't regret making it!

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Tangy Cauliflower

Reviewed: Dec. 30, 2007

I made this dish last night and it was excellent! I added some chopped onion to the mayo/mustard mixture and baked in the toaster oven for 7 minutes after steaming the cauliflower for 15 minutes. It was slightly crunchy which is the way we like our vegetables and sooooooooo tasty! This one's a keeper!

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Peppermint Meringues

Reviewed: Dec. 28, 2003

I got rave reviews on these this holiday season! Before baking, I put the mini chocolate chips on top, in addition to the crushed peppermint like one reader suggested, and this was labor intensive but worth the effort. These treats actually melt in your mouth.

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Applesauce Brownies I

Reviewed: Jul. 11, 2000

I tried this recipe today and it turned out great! The brownies were delicious and the recipe made plenty, too! The only thing I would do differently next time (and that will be soon because I'm making these for a business party for a friend) is to add the chips and nuts to the batter. With these on top, they were a little sticky to handle. Oh, they are so good and others who sampled them thought so, too.

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Casablanca Chili

Reviewed: May 1, 2000

This was delicious! My husband raved about it, too. The flavors were unusual and the sweetness was a nice change from the ordinary. The hardest part was cutting up all the ham. What a chore it was to cut it from the bone, trying to leave all the fat behind! It was worth the effort, though!

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Fudge Truffle Cheesecake

Reviewed: Apr. 9, 2000

I made this yesterday for a dinner party we were going to and it was a HUGE hit! It is worth the time, I promise! Very creamy and delicious! It didn't even crack like so many others that I've made. I topped it w/ a light layer of white chocolate and it looked like it had been decorated by a professional. Thanks for the recipe! Ginny

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Old-Fashioned Rice Pudding I

Reviewed: Mar. 31, 2000

This rice pudding was so easy to make and delicious tasting, too! Mine had a carmelized 'finish' to it which I found very appealing. I stirred it every 10 min. during the first hour of baking.....you have to be very careful not to spill it while moving the oven rack back and forth, however, or you will have a mess to clean up! Ginny

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