GINNY671 Recipe Reviews (Pg. 1) - Allrecipes.com (10096522)

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Mar. 9, 2012

These are good because cookies are good. A nice basic chocolate chip cookie. Quick and easy to throw together. I used a TBS cookie scoop and got 2 doz. cookies out of the recipe. If you don't want crunchy cookies keep the bake time to 15 min. max.

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2 users found this review helpful

Sweet, Sticky and Spicy Chicken

Reviewed: Mar. 7, 2012

This recipe is wonderful! I cut the chicken into bite size pieces, dredged in flour, and cooked in coconut oil; I NEVER use vegetable oil. At first I was tempted to cut the honey amount in 1/2, but I was really glad I used the full amount; it was perfect. I served it over brown rice, and it would have been nice if the rice had more sauce so next time I will double that.

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1 user found this review helpful

Bacon-y Bok Choy

Reviewed: Mar. 7, 2012

I used regular bok choy, kept all the bacon fat in the pan, and used no olive oil. I cooked the white parts of the bok choy till they were barely tender and then added the green parts. I forgot to mince garlic before I started so I just added some garlic powder when it was almost done cooking. Very delicious!

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2 users found this review helpful

Cottage Cheese Chicken Enchiladas

Reviewed: Mar. 6, 2012

Very yummy enchiladas; have made several times. Instead of boiling, I bake the chicken @350 for 30 min. and then shred when cool. I saute the onions and chiles, then add the chicken and taco seasoning, which I just heat through; I don't follow the package directions as recipe states. I always fit 14 enchiladas in the pan, 6 down each side, and squeeze 2 in the middle. I recently made 2 pans of them for a dinner party and left the onions out of one, because one guest is alleric to them. The onion free pan was just as good, so I guess if you don't feel like chopping onions, it can be left out!

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Cajun Shrimp Orecchiette

Reviewed: Mar. 6, 2012

Decent dish, but I agree with other reviewers about it being bland. I don't like a lot of spice usually, but this amount you could barely get a sense it was even there. I added more cajun seasoning plus a little salt, to taste, before I served it. I liked how quick it came together (after you're done with all the chopping), however, I would recommend playing around with the seasoning!

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Breakfast Casserole I

Reviewed: Feb. 29, 2012

This was really good. I had to sub swiss cheese and a dijon mustard, but that's what I think is great about this recipe, it's easy to adapt to whatever you have on hand. I cut a few slices of a whole wheat batard, tore the slices into pieces, and then mixed all the ingredients in a bowl. I also cut the recipe in 1/2 so I only baked 40 min. Will definitely make again.

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Pumpkin Smoothie

Reviewed: Apr. 3, 2011

Yummy! I love anything with pumpkin. I freeze the pumpkin puree in ice cube trays, and then put the frozen pumpkin cubes in freezer bags. Makes it really easy for just 1 or 2 servings. When I want a smoothie I just toss in a few cubes, and add the rest of the ingredients to the taste and consistency I like.

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10 users found this review helpful

Baked Apricot Chicken

Reviewed: Jan. 23, 2011

This is a very good, solid recipe. I used organic apricot preserves and organic French dressing from Whole Foods. I couldn't find a dry onion soup mix there, so I bought a pkg. of french onion dip mix. I also used free-range chicken. I think because there are so few ingredients, the quality matters! Served with rice and green beans. Yum.

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15 users found this review helpful

Artichoke Spinach Lasagna

Reviewed: Jan. 17, 2011

I love artichokes. I love spinach. I love lasagna. So I thought I'd love this recipe, but I didn't. It came out the perfect consistency, not watery like some reviewers, it was just very bland. I had even added extra spices. It seems like some of the reviewers that really liked it added a major ingredient, like ricotta or chicken. Won't be making again. **UPDATE** There was most of the pan left over, because nobody really liked it, and I will say that the leftovers reheated actually taste much better than the first day--even enough to maybe call it 4 stars.

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17 users found this review helpful

No Bake Cookies V

Reviewed: Jan. 15, 2011

Pretty tasty. I use real butter only, instead of margarine. If you only have "old fashioned oats" and want them to be more like "quick oats", just pulse them a couple of times in a food processor.

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19 users found this review helpful

Ruth's Red Lentil and Potato Soup

Reviewed: Jan. 10, 2011

Very good, solid recipe. I used sweet potatoes instead of red, 3 carrots, 2 cups of frozen kale, and doubled the spices. I did not use any file powder. The soup turns out thick and hearty, very much like a stew.

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2 users found this review helpful

Coconut Poke Cake

Reviewed: Jan. 6, 2011

Made this for my son's 22nd birthday because he's a fan of coconut. I did not use any sweetened condensed milk, just more of the cream of coconut. I used a frozen whipped topping that I found at the co-op that seemed better for you than Cool Whip and I lightly mixed the flaked coconut into it. It was enjoyed by all, except my husband who is NOT a fan of coconut. :)

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4 users found this review helpful

Veronica's Hot Spinach, Artichoke and Chile Dip

Reviewed: Jan. 6, 2011

Took this to a New Year's Eve party and everyone loved this! I only used 1 package of cream cheese, 1/4 c of mayo, and 1/4 c sour cream. Served with baguette slices that I toasted in the oven.

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4 users found this review helpful

Sara's Pumpkin Pie

Reviewed: Jan. 6, 2011

I LOVE pumpkin pie and I love this recipe because it is so quick to put together. I only use 3/4 c. sugar, 1/2 of brown and the rest white. I put in two rounded teaspoons of pumpkin pie spice, and 1/2 tsp of cinnamon, instead of all the individual spices, (didn't have allspice anyway), and used whole milk. Needs to bake for 60 min. after turning down to 350 degrees. Yummy!

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3 users found this review helpful

Sweet Cornbread Cake

Reviewed: Jan. 6, 2011

Only the 2nd cornbread recipe I've found that my family will eat! I cut the recipe in 1/2 because there was just 4 of us and I never know if the cornbread will be a winner. I used 1/2 c. of sugar, and all butter as I try not to use vegetable oil. I also subbed ww pastry flour. Very delish!

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3 users found this review helpful

Gary's Stuffed Mushrooms

Reviewed: Jan. 3, 2011

I made these for a New Year's Eve party and everyone liked them, (reason for 4 star rating), except me. They were fine, but nothing special. I guess I'm not a fan of Stove Top. The only change I made was to use real crab. I wished I had just used the imitation, as the original recipe called for. Using real crab was expensive, and you couldn't even taste it. Advice for others tempted to use the real stuff, as I won't be making them again!

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3 users found this review helpful

Curried Cashew, Pear, and Grape Salad

Reviewed: Dec. 19, 2010

This salad was tasty enough, quick and easy to make, so I guess I'll give it 4 stars. Frankly though, I don't see what all the hype is about. It's good but it isn't THAT good. Everyone that tasted it felt the same, and couldn't care less whether or not I make it again. Oh well.

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2 users found this review helpful

Slow Cooker Stuffing

Reviewed: Dec. 13, 2010

Everyone loved this stuffing. I have a smaller slow cooker so I cut the recipe in half. If you do this, one bag of store bought bread cubes works beautifully. I had a 8oz pkg. of mushrooms, and just used them all (as opposed to the 6oz halving it called for). Added broth just till moistened (just like directions say!), and then carefully stirred in more broth, as needed, a couple of times during cooking process. The stuffing was perfect. It was so good I am going to use this method from now on.

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5 users found this review helpful

Mrs. Sigg's Fresh Pumpkin Pie

Reviewed: Nov. 25, 2010

This pie is delicious because it's pumpkin pie, and we love pumpkin pie! I agree with reviewer MaryMeanWhile, the fresh is a lot more work for a ever so slight difference in taste, and like her, I found the canned to be thicker and richer tasting. My sister did a taste test, one pie fresh pumpkin, and one pie canned pumpkin. There was almost no difference in taste. Half the people said they preferred the canned and half preferred fresh. So if you feel like making extra work for yourself use fresh, but I will stick with canned.

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7 users found this review helpful