gertrong Recipe Reviews (Pg. 1) - Allrecipes.com (10076792)

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Seasoned Crackers

Reviewed: Dec. 20, 2010
I thought these were pretty good, but no one in my family will eat them and even the guys at my husband's office didn't eat them.
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22 users found this review helpful

Rainbow Clown Cake

Reviewed: Jan. 16, 2011
This looks great and would be awesome with a good "from scratch" cake recipe.
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15 users found this review helpful

Chex® Pumpkin Pie Crunch

Reviewed: Dec. 21, 2010
I couldn't find cinnamon chex, so I used Cinnamon Toast Crunch like some other reviewers. I also discovered too late that I only had about 1/2 tsp. vanilla, so I added 1/2 tsp. almond extract. This is dangerous!
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15 users found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Dec. 21, 2010
This is wonderful, easy and you can keep the ingredients in your pantry to make anytime.
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9 users found this review helpful

Slow Cooker Lasagna

Reviewed: Dec. 8, 2010
This was actually very good and could certainly be tweaked, flavor-wise, to be excellent. For as easy as it is, I will definitely make it again. I used whole wheat pasta and boiled it 3-4 minutes before putting it in the crock pot. I did not think the presentation was nearly as bad as some reviewers. A keeper for sure!
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9 users found this review helpful

Cajun Fish Seasoning

Reviewed: Jan. 16, 2011
This is excellent. I prefer to cook fish on the grill, but otherwise, I did everything exactly as the recipe says. The spice mix makes lots. I saved the extra in a spice container. Now it's ready to go any time I want to make this dish. I've tried it both with snapper and amberjack and both are wonderful. The key is being quite generous with the seasoning.
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7 users found this review helpful

Scott Hibb's Amazing Whisky Grilled Baby Back Ribs

Reviewed: Jul. 23, 2010
Wow! First, the sauce. I made it up the night before, following the recipe exactly. To be honest, I didn't like the way it smelled at all, but figured all those 5 stars ratings couldn't be wrong. I kept the faith. Next, the ribs. One tip, put something down in the bottom of your oven to catch drips. They made a mess, even though I folded the foil and placed the ribs with the seal facing up. Oh, well no big deal. Then, the transfer from the oven to the grill. This was a little tricky as the meat just kept falling off the bones! We decided to grill them on foil, because if we hadn't, all the meat would have fallen into the fire. We used no stick foil, but we still had some "stickage." They were still quite juicy and generated a lot of smoke as their juices drained into the fire. Finally, we got them on the table to eat and...WOW! Amazing and worth every bit of the mess. Before we tasted them my husband was pretty annoyed with the mess on the grill. After one bite, though, he decided the mess wasn't really all that bad. Kind of like how you forget labor pains when you first hold that precious baby! Excellent recipe with just the right amount of "bite." If you do not like spicy food, cut back the red pepper a little.
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7 users found this review helpful

Spicy Roasted Edamame

Reviewed: Mar. 12, 2011
I followed the advice of drying the beans prior to preparing them, but they were still just soft and mushy, with a flavor we did not care for.
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6 users found this review helpful

Pretzel Turtles®

Reviewed: Dec. 10, 2010
These are really good considering how easy and fun they are to make. The kids could easily make them. Just be sure to watch closely. I baked mine for 4 minutes and the caramel oozed out everywhere. Next time I'll check them at 3 minutes.
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6 users found this review helpful

Hot Artichoke Dip with Green Chiles

Reviewed: May 27, 2007
I've been making this recipe for years and it is always a hit, wherever I take it. You can keep all the main ingredients in your pantry and make it in a moment's notice. Perfect for unexpected get-togethers. I serve it with cocktail bread or slice baguette.
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6 users found this review helpful

Slow Cooker Cilantro Lime Chicken

Reviewed: Nov. 2, 2012
For taste, I would probably give this recipe 4 - 4 1/2 stars. The reason it gets 5 stars is for a) the simplicity and b) the versatility. This is truly the easiest recipe I have ever thrown in the Crock Pot. I made it for the first time and served the meat with whole wheat tortilla shells, tomatoes, cheese, lettuce, and low-fat sour cream for chicken soft tacos. Everyone loved it. What I love, though, is that every reviewer has done something different with it. It is like getting 50 recipes (more, really) in 1 simple recipe. I can't wait to try all the ideas others had. This will be a great, easy idea for serving a large group while everyone is together over the holidays or for any kind of party. I think I'm going to put this meat into the "Make Ahead Lunch Wraps" that I love from this site. Anyway, I could go on and on, but I am really excited about this new discovery. Thanks for sharing!
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5 users found this review helpful

BBQ Pork for Sandwiches

Reviewed: Jan. 6, 2009
This was the easiest, best BBQ I have ever made. I was tempted to throw in an onion, because I was afraid it would not have enough flavor. However, I decided not to and didn't miss it at all. It was very flavorful. I made it in the Crock Pot, just cooked it on low for 6-8 hours, drained the juice, added BBQ sauce and let it sit on "warm" for an hour or two. We had nothing left over and I can't wait to make it again.
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4 users found this review helpful

Blackberry Pie I

Reviewed: Oct. 1, 2008
Blackberry pie is my all time favorite, and I used to rely on others to make it for me. I tried this and now I can satisfy my craving any time I want! I did as others suggested and sprinkled a little bit of lemon juice over the berries, dotted with butter and brushed the crust with egg white/sprinkled with sugar. It is delicious...in fact, I think it's time to make it again!
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4 users found this review helpful

Frogmore Stew

Reviewed: Dec. 13, 2007
This is a great event. It's so easy, so fun and so delicious!
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4 users found this review helpful

Honey Glazed Ham

Reviewed: Mar. 31, 2013
I did this as a last minute change to my usual ham glaze and I'm really glad I did. It was wonderful. I used an 8 lb. spiral ham and lots of whole cloves. Based on other reviewer recommendations and lack of dark corn syrup, I used 1/2 c. brown sugar, 1/3 c. butter and ~1/3 c. honey. I cooked the ham at 325 degrees about 60 minutes, basted every 10-12 minutes and it was perfect - moist and delicious!
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3 users found this review helpful

Grilled Tri-Tip with Oregon Herb Rub

Reviewed: Oct. 9, 2012
I live in Florida and could not find a tri-tip roast anywhere. I asked my local butcher, who was happy to cut one for me. He then asked if I was a California girl, because everyone he has ever had ask for a tri-tip roast was from California. Anyway, I made the roast tonight, in the oven as several reviewers mentioned. I cut the salt in half as others recommended and rubbed the meat first with just enough Worcestershire sauce to moisten it prior to applying the rub. I let it marinate overnight. My roast was just over 2 pounds and I cooked it in my convection oven at 425 for 25 minutes, then turned it down to 325 for another 23 minutes. I then let it stand, covered, for 15 minutes. I initially missed the comment about not covering it in the oven, so it was covered for the first 25 minutes, then uncovered for the last 23. It was done to medium-well, which is more done than I would have preferred, but still incredibly moist, juicy, tender and flavorful!! This is an excellent recipe and a rub that would work on almost any kind of meat. I look forward to trying it on the grill, as described, and also to trying it again in the oven, uncovered for the first part of cooking at the higher temperature. The meat was nicely browned as I did it, but a nice crisp seared skin would have been even better. Excellent recipe! Thanks for sharing!
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3 users found this review helpful

Seven Layer Magic Cookie Bars

Reviewed: Aug. 19, 2012
All I can say is "crack"
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3 users found this review helpful

Easy Chocolate Chip Pound Cake

Reviewed: Apr. 7, 2012
Just enjoying a piece warm and fresh from the oven...mmmm...can I give it 6 stars?
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3 users found this review helpful

Barbie's Tuna Salad

Reviewed: Nov. 18, 2011
This is a pretty good tuna salad. I am personally just not crazy about the dill. I may try leaving it out next, but that is just a personal preference.
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3 users found this review helpful

Baked Pineapple Casserole

Reviewed: Sep. 6, 2011
Just made this with the marinated pork tenderloin as so many others suggested. Amazing! I used a whole loaf of French bread and baked it maybe 45-50 minutes. I had to watch it closely and covered it toward the end so the bread did not burn. Delicious!
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3 users found this review helpful

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