GingerB Recipe Reviews (Pg. 1) - Allrecipes.com (1253681)

Classic Waffles

Reviewed: Jan. 28, 2012

I've made this recipe twice now. Now never even eating anything but Eggos and hubby buying me a waffle maker for Christmas, the first time I made this recipe I following the directions exactly and they were good but they weren't "OMG these are amazing!" ... Which is why I gave this 4 stars.. Today I made this recipe again but this time I followed the suggestions in the reviews.. I used 4 tablespoons sugar, 1 tablespoon vanilla, 1/2 cup of butter (1 stick) just b/c it's easier than have a alittle bit of butter left over to put away in the fridge, and 1 3/4 cup milk to make it just alittle easier to pour. Today's batch was amazing!!! What a difference! Now it's a 5 star recipe! And everyone wanted more! Also... another tip.. The first time I made this I shifted the flour and I beat the egg whites and yolks separately to make fluffier waffles b/c that's all you see online about how to make fluffy waffles. But it was alot of work so today I didn't do any of that and they were the same texture/fluffiness, so don't waste your time doing those extra steps. ENJOY!!!

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Simple Whole Roasted Chicken

Reviewed: Nov. 8, 2011

I never would of put these spices together for chicken but this was wonderful. I have a rotisserie for my chicken so i cooked it that way. The chicken was amazing! Everyone loved it, including the picky kids!

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3 users found this review helpful

Stuffed Pepper Soup IV

Reviewed: Nov. 8, 2011

I made this in a crock pot on low for almost 6 hours after I browned the beef and my house smelled wonderful and everyone LOVED it! It was a great meal to come home to after work. I served this with fresh bread and a side salad. I doubled everything and added the rice in at the beginning and it was a thick stew instead of a soup but that's what we all liked. I'm DEFIANTLY making this again! THANKS!

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1 user found this review helpful

Slow Cooker Lemon Garlic Chicken II

Reviewed: Nov. 5, 2011

OMG.. This was soooooooo good! I followed the suggestions and doubled the sauce ingredients and also added 1/2 cup of white cooking wine to the sauce before cooking and I'm glad I did, it made a WONDERFUL gravy to go over the chicken. The gravy would of been great over mashed potatoes but I made rice and it was still good. Other than that I followed recipe as written and everyone raved about the meal. Even the picky eaters went back for 3rds. THANKS!!!!!

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3 users found this review helpful

Pumpkin Spice Bread

Reviewed: Nov. 2, 2011

taste wise this was 7 stars but we did not like the texture.. too moist and dense for us. I followed the recipe exactly but I won't make it again. I did like the spice combo and will use those again when I try a different recipe.

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Kelli's Fried Green Zucchini

Reviewed: Oct. 20, 2011

I can't compare this since we've never even tried zucchini before but taste wise everyone really liked this alot.. it was easy to to and even the kids ate it. I will defiantly make this again! THANKS!

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Savory Pork Roast

Reviewed: Oct. 19, 2011

I always follow the suggestions on a recipe which is why I love this site so much but this recipe didn't have any major changes to it.. It says alot about a recipe when it's 5 stars and no one really changed anything. This was FANTASTIC!!!! I over ate b/c it tasted so good! I made my roast on a rotisserie so I did add a couple of tablespoons of olive oil just to help the seasonings stick to the roast and I didn't know what "rubbed" sage was so an online search told me to use 3/4 teaspoon of ground sage in place of it. I'll try rubbed sage next time now that I know what it is but even the way it was.. it was Amazing! Thanks!!!

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3 users found this review helpful

Maple Syrup Korean Teriyaki Chicken

Reviewed: Mar. 2, 2011

This is why I LOVE allrecipes.com... I read all the reviews and saw the one comment that said you could taste the pepper too much and I know I'm not a big pepper fan so I cut the pepper in half and I'm glad I did b/c even w/ half the pepper added you could taste the pepper it in the dish but it was a good amount for the recipe. I also doubled the sauce like others suggested and added some cooked stir fry veggies to the sauce before I served it over the rice and OMG.. This was DELISH! I gave it 4 stars b/c if I made it exactly as written I know we would not have liked it this dish. Even my picky teens loved this and asked me to make it again.

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Peppermint Patties

Reviewed: Feb. 13, 2011

These were Awesome!!! They were much better and the center was smoother than the ones you buy at the store. And they were super easy to make! I followed the directions exactly and I even let them dry out longer than the recipe called for and I did not have a problem with them being too dry. I did follow the advice to freeze them for about 15 mins before dipping in the chocolate and I used Ghirardelli's 60% Cacao choc chips. My only advice is to keep them small.. They are easier to dip and take out of the dip when they are smaller. I used a small melon ball scoop and broke that ball in half and rolled that into a ball and flattened. It was the perfect size. Next time I'm going to try making them w/ regular choc chips and white choc chips and I'll even try different extracts for the cream center. I'm going to have fun w/ these!

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Creamy Hot Chocolate

Reviewed: Jan. 8, 2011

This was the best homemade hot chocolate I've made so far but it just needed to be a tad sweeter for our taste... the coco was the overpowering taste and without the whipped cream it just wasn't sweet enough. But everyone really liked it so I'm going to make it again but next time just use alittle less coco. I liked this much better than the store bought mixes that you just need to add hot water too. **UPDATE** I made this twice since the first time and I now make it with 1/3 cup coco, 3 1/2 cups water and 3 cups of milk... It's PERFECT!!! The kids keep asking for it. THANKS!!!

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Creamy Hot Chocolate

Reviewed: Nov. 22, 2010

This was the best homemade hot chocolate I've made so far but it just needed to be a tad sweeter for our taste... the coco was the overpowering taste and without the whipped cream it just wasn't sweet enough. But everyone really liked it so I'm going to make it again but next time just use alittle less coco. I liked this much better than the store bought mixes that you just need to add hot water too. **UPDATE** I made this twice since the first time and I now make it with 1/3 cup coco, 3 1/2 cups water and 3 cups of milk... It's PERFECT!!! The kids keep asking for it. THANKS!!!

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7 users found this review helpful

Dark Molten Chocolate Cakes

Reviewed: Nov. 1, 2010

OMG this was incredible!!! My sister made these and it was so good I stole the recipe and went right out to buy the correct dishes to cook them in. I made it a few days later for hubby and served it w/ vanilla icecream and hubby and the kids LOVED it. One son didn't like the molten part so I just cooked his a few mins more and it was perfect for him. I followed the recipe but like others suggested I used the Ghirardelli 60%Bittersweet Chocolate chips and it was heavenly! THANKS!!!

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Oven Roasted Potatoes

Reviewed: Oct. 8, 2010

I guess it depends on your preference.. My husband couldn't get enough of these and my son and I couldn't get past the kick that the crushed pepper gave the potatoes. But it was easy to make and smelled WONDERFUL while cooking.. ***UPDATE*** I made these again a few days later and left out the crushed pepper and everyone Loved them. THANKS!

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3 users found this review helpful

Sesame Beef Stir-Fry

Reviewed: Sep. 11, 2010

YUMMY!!!!! I made this and the only thing I did different was used Extra Virgin Olive Oil and I didn't add the sesame seeds at the end b/c I couldn't find them at the store. This was VERY good! I added too many veggies in my excitement to make this and I definatly could of doubled the sauce recipe but taste wise we all loved it! We'll Definatly will be making this again!!!! THANKS!!!

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Slow Cooker Stuffing

Reviewed: May 18, 2010

OMG.. This came out AWESOME! Here's what I did... I bought the Pepperidge Farm country style bread crumbs and since that is alredy seasoned I reduced spices in half. I also added 2 cloves of crushed garlic to the onions and celery and I used olive oil instead of butter for cooking. I also added one package of cooked Italian breakfast sausage (removed from casings). Other than that everything else was the same... We personally I liked the soggy, sticky type of stuffing so I didn't mind that at all and used all the broth the recipe called for. Next time the only thing different I would do is not to add the salt b/c it was alittle salty but other than that it cooked in the crock pot for 5 hours and it was even starting to get alittle crunchy along the sides so I shut it off, put the towel over the top before I put the lid back on and shut it off and it stayed perfectly warm for over an hour till I was ready to serve it for dinner. Everyone raved about how great it tasted and I LOVED using the crock pot to make this. I'm definatly doing it this way from now on! THANKS!

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20 users found this review helpful

High Temperature Eye-of-Round Roast

Reviewed: Apr. 13, 2010

THIS WAS AWESOME!!! I was very nervous so I took others suggestions... I preheated the oven for about 30 mins at 500 degrees and I read that someone used a pizza stone to keep the heat in while the oven was turned off so I did that too.. I seasoned my roast w/ just salt and pepper and a cut up alittle garlic and put that top too than I put my roast in the pan w/ the fat side up, I had a smaller 2lb roast and I wanted it more med so I cooked it at 9 mins per lb instead of the regular 7 mins per lb and than I turned it off and didn't touch it. 40 mins later (20 mins per lb) I took it out and left it on the stove top, uncovered, while I made the sides and my hubby kept itching to cut it but I wouldn't let him. THIS CAME OUT GREAT!!! It was perfectly pink inside w/ just alittle juice coming out of it. My kids didn't love it, too rare for them but me and hubby thought it was perfect! My only complaint is that it needed WAY more spices for our taste but that's a personal preference. I made garlic mashed potatos and I bought an Au Jus mix and made that to go with it and that went really well w/ this meal. DEFINATLY give this recipe a try.. you won't be disapointed!

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4 users found this review helpful

Macronatha

Reviewed: Apr. 7, 2010

This was just ok... nothing special and it even seemed to lack something but I don't know enough to know what's missing. I made the recipe exactly as written but I know in the past a close friend would make his in the crockpot and use a roast, cut up, instead of the chicken... I might try it that way but as is I probably won't make this again.

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Clone of a Cinnabon

Reviewed: Feb. 2, 2010

OMG... THESE WERE FANTASTIC!!! It deserves 10 stars!!! And I'm a HUGE Cinnabon fan! My husband was scrapping his plate to get every last bit of the cinnamon goo, he doesn't even do that w/ cinnabons. I used the exact ingredients the recipe called for but I didn't use a bread machine. It was easy to make using my kitchenaid mixer. I added the sugar and milk and stirred to dissolve than added the yeast and let proof, about 5 mins. Than I added the melted butter and eggs and mixed while adding the salt and flour, one cup at a time, till well blended. Than I used my Kitchenaid dough hook and mixed on low for about 7 mins to knead. I put the dough in a bowl, covered w/ a damp cloth and I put that in my oven (oven was off) and I let that rise for about an hour. I also took the suggestion to mixed the butter, cinnamon and sugar before adding to the rolled out dough, I just pressed the mixture into the dough before I rolled it up. I used dental floss to cut the rolls which worked PERFECTLY! I drive 45 mins to get my Cinnabon "fix" a couple of times a year and I actually think I like these better. The dough has a nice sweetness to it, cinnamon mixture was perfectly gooey and tasted devine, the cream cheese frosting I could of eaten all by itself and it wasn't as filling/heavy as a cinnabon is. My kids and husband told me that I HAVE to make these more often! These are Definatly my new favorite dessert! THANKS!!!

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Ghirardelli® Chocolate Saltine Toffee

Reviewed: Jan. 14, 2010

I make this but I do it alittle easier.. I melt the butter in the microwave and when fully melted I add that to my sugar (don't even use corn syurp), stir till well mixed than I pour that mixture over the crackers... I take a spoon and spread to make sure every cracker gets covered than I put that in the oven at 350 degrees for 6 to 7 mins or until it bubbles and gets alittle brown. When that's done I take it out and let it cool. Than I melt the choc chips in the microwave for one min, take out and stir... keep microwaving and mixing in 30 second intervals till all the choc chips are melted. Than I spread that over the cooling crackers. Again.. use a spoon to make sure every cracker is fully covered. Than you can top w/ anything but we like to top ours w/ crushed Health bar pieces. And freeze till it sets. OMG... This is one of the first things gone no matter where I take it and everyone is amazed that it's made w/ crackers.

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Classic Gingerbread Cutouts

Reviewed: Dec. 8, 2009

Written as is it's 4 1/2 stars but doubling the spices defiantly made it well over 5 stars. The first batch was good but you could defiantly taste more of the molasses so the second batch I doubled the spices and it was perfect! I used this to make gingerbread houses and they baked perfectly.. they didn't spread at all and since I made them alittle thinner they were nice and crispy. I let the kids eat a few Christmas trees to test them out and they loved them! I'm storing them in brown paper bags in my cabinet till needed. I can't wait to put all the pieces together and have our gingerbread house decorating party in a few weeks! THANKS

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2 users found this review helpful