GINNY671 Recipe Reviews (Pg. 5) - Allrecipes.com (10096522)

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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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21 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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27 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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8 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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5 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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7 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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4 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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5 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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4 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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3 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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7 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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11 users found this review helpful

Sweet and Spicy Sweet Potatoes

Reviewed: Nov. 17, 2010
Delicious. To make sure the spices get distributed evenly, I like to mix all of them together first, and then mix it in with the sweet potatoes.
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13 users found this review helpful

Russian Green Bean and Potato Soup

Reviewed: Nov. 8, 2010
I love this soup. I was kinda freaked out about adding the sauerkraut, not usually a fan, but it's what makes the soup IMO. I didn't have any fresh dill so I used approx. 1 tsp. of dried. Also, I had frozen organic green beans that I just broke into pieces and I thought it worked great. Served with buttermilk biscuits, which went perfectly cuz of the slight tang from the buttermilk. Will be making this soup ALL winter!
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3 users found this review helpful

Michelle's Peanut Butter Marbled Brownies

Reviewed: Nov. 5, 2010
Very good brownies. I followed another reviewers advice and used 1 c. peanut butter and another 1/4 c flour. I also used just under 3/4 c of the butter as some reviewers felt they were greasy. I found the amount of butter I used to be plenty. I added only 1 1/2 c of sugar, which I thought tasted great but if you like SWEET brownies don't do this! I did not measure out a cup of the chocolate mixture, but just left several TBS in the bowl and then added them on top to swirl in. All and all really good!
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6 users found this review helpful

Blonde Brownies I

Reviewed: Oct. 31, 2010
Loved these. I doubled the recipe for a 13x9 pan, but only used 1 1/2 c. of brown sugar. With the chocolate chips (I just mixed them into the batter), it's still plenty sweet enough. I only had 1 TBS. of vanilla left, so I didn't double that and don't think I will in the future. I used a white/whole wheat flour instead of the AP flour. Will definitely make again.
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0 users found this review helpful

Sweet Corn Bread

Reviewed: Oct. 17, 2010
Finally, a cornbread the whole family likes! I used plain non-fat yogurt. Even though I'm usually trying to cut the amount of sugar in recipes, I was happy I read the reviews, and also used 1/2 c. sugar. I think it is the right amount for this cornbread to be considered sweet.
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0 users found this review helpful

Spinach Brownies

Reviewed: Sep. 14, 2010
Super quick to make and really tasty. However, DEFINITELY, at the least, cut the butter amount by half!! The 1/2 c. called for is WAY too much. I used a 16oz. pkg frozen spinach, thawed in micro, and moisture squeezed out. I used 3 eggs cuz the ones I had were little, and used a cheddar, monterey jack, mozzarella cheese blend. This recipe is a keeper.
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3 users found this review helpful

Slow Cooker Beef Stew I

Reviewed: Sep. 14, 2010
Yes, this is a basic beef stew, but that doesn't mean it isn't good! I only used 1 1/2 lbs. meat. I had to sub vegetable broth for the beef broth and I didn't have Worcestershire sauce, celery, or bay leaf, so they got left out. Because of timing issues, I cooked on high for 2 hours, then low for 6 and everything was nice and tender.
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3 users found this review helpful

Apple Oatmeal Crisp

Reviewed: Sep. 14, 2010
Wonderful and delicious. I just cut the sugar a bit as I was using Honeycrisp apples. I followed the advice of another reviewer, and mixed the white sugar and cinnamon with the apples before putting in the baking dish. Baked 40 min. resulting in a still moist topping with a slight crunch. Will probably try baking just a little longer next time.
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0 users found this review helpful

Spinach Lentil Soup

Reviewed: Aug. 30, 2010
I thought this lentil soup tasted good but for some reason it took FOREVER for the lentils to soften. I cooked it over 1 1/2 hrs. and the lentils were still sort of al dente, so that's how we ate it! I have made other lentil soups and never had this problem before. I used chicken broth instead of water.
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0 users found this review helpful

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