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

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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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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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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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Sweet Restaurant Slaw

Reviewed: Aug. 15, 2010
Really good. Doubled the coleslaw mix to feed a group of 14, but only used 1 1/2 times the amount of dressing. Everyone liked this, even people who normally don't care for coleslaw (me included). I used organic mayo, instead of MW, cut the sugar in half, used poppy seeds and celery seeds, apple cider vinegar, only 1 1/2 TBS of olive oil instead of vegetable, and didn't use onion.
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3 users found this review helpful

Lori's Famous Crab Cakes

Reviewed: Jul. 29, 2010
LOVE this recipe! In fact the whole family loved it. I used a small yellow onion, cuz that is what I had and I sauteed it along with red and orange bell pepper. Didn't add the parsley or Worcestershire sauce and doubled the Old Bay. Used the whole egg also as I didn't see myself using the yolk anytime soon and didn't want to waste it! Used panko for coating the outside and cooked them in olive oil. DELICIOUS!
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5 users found this review helpful

Stuffed Zucchini

Reviewed: Jul. 29, 2010
Great way to use zucchini! Scraped the zucchini pretty thin so I wouldn't have a cooking issue and mostly pre-cooked the sausage, along with diced onion and mushrooms. I made bread crumbs with my processor, using a hearty artisan type wheat bread. Only had 25oz jar of sauce and I don't think it needed any more. Baked for a total of 35 min, adding the mozzarella for the last 5 min. Family enjoyed it, but wants me to use a spicy sausage next time.
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10 users found this review helpful

Peanut Butter Noodles

Reviewed: Jul. 17, 2010
Yummy! Used a natural crunchy peanut butter and left out the chopped peanuts. Definitely use the full amount of hot chile paste. Goes great with Asian Tuna Patties from this site.
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Asian Tuna Patties

Reviewed: Jul. 17, 2010
Really good! I used a can of tuna and a can of wild salmon. I ended up adding another egg as it was quite dry at first. I added some fresh minced ginger, as I was making Peanut Butter Noodles (from this site) to go with, and that recipe call for it and I had extra! I used a reduced sodium soy sauce, cooked them in olive oil, and did not use any cornmeal. Will make often!
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4 users found this review helpful

Black Chocolate Cake

Reviewed: Jul. 17, 2010
I was craving chocolate cake and decided on this recipe because it looked like it would be very quick and easy to prepare. It was, and it is delicious! We couldn't even wait for it to cool all the way, so we're eating it warm with a homemade cream cheese frosting. I used a white ww flour that I always sub for all-purpose, I cut the sugar to 1 1/2 c., and I used butter because I never use shortening. I also used about 1/2 tsp. salt. I baked it in a 9x13 glass dish and it was done at exactly 30 min, though I did check at 25 just to be sure I didn't overbake. I will try the suggestions for using coffee next time, but I think it is very flavorful and chocolaty just with the water.*UPDATE* I used coffee last time I made this since a lot of reviewers recommended it. I actually think it tastes better not using coffee!
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4 users found this review helpful

Five Minute Ice Cream

Reviewed: Jul. 7, 2010
Love, love, love this! I made two batches, one with strawberries, and one with mangoes. They were both deliciously creamy; I can't choose which one I liked better! Both frozen fruits came in a 12oz size so I just used it all. I also only added a slightly rounded 1/4 c sugar for each batch and felt they were both plenty sweet so I will continue to use the less sugar amount. **UPDATE** I have made this many times now, mostly with mangoes. I now use plain nonfat yogurt, and only about 2 TBS of sugar. Still very delicious. I use the cream version for a special treat! Also, I only make it in my food processor; there is NO WAY my blender would be able to get it to the right consistency without it being to soft.
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6 users found this review helpful

Garden Veggie Pizza Squares

Reviewed: Jul. 4, 2010
I could eat this all day long! Definitely adjust the amount of the ranch dressing mix to taste so it's not too salty tasting. I made this for a appetizer party and it was the only one completely eaten!
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3 users found this review helpful

Joey's Peanut Butter Cookies

Reviewed: Jul. 1, 2010
These are fantastic. I use a TBS cookie scoop instead of rolling into balls. Perfectly done at 8 min.
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0 users found this review helpful

Alyson's Broccoli Salad

Reviewed: Jul. 1, 2010
I know I'm in the minority here, but I just thought this was so, so. It is quick and easy to prepare, and I followed a lot of reviewers advice to make a day ahead so the flavors meld. When I ate it though, there was nothing about this salad that made me want to make it again.
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5 users found this review helpful

Vegetarian Chickpea Sandwich Filling

Reviewed: Jul. 1, 2010
I really liked this; the rest of the family tolerated it. I subbed a small red and a small orange bell pepper for the celery. Left out the dill and used Trader Joe's 21 seasoning salute and pepper instead. Also added sweet relish like some people recommended. Ate it on toasted sourdough bread. I think I processed mine more than other reviewers, as it actually reminded me more of egg salad rather than tuna or chicken salad. Will definitely make again.
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Mexican Bean Salad

Reviewed: Jun. 29, 2010
Awesome salad. I cut the amount of the olive oil and red wine vinegar in half. Also used a slightly rounded TBS of sugar. We only ate 1/2 of the salad the first night, but that was fine because reviewers said it was even better the next day. They weren't kidding! Next day I wrapped some in a warm tortilla with a little sharp cheddar. Sooo good!! My idea of comfort food :)
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5 users found this review helpful

Sesame Parmesan Zucchini

Reviewed: Jun. 29, 2010
WOW, this is GOOD! I doubled the recipe, but used only 3 TBS of the olive oil. I will try cutting it even more next time. I agree with other reviewers that you only need to bake it for 10 min; maybe could have even got away with eight min. I love how quick and easy this dish is too. **Made this again and accidentally forgot the cheese, it was still delish and nobody even noticed!
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4 users found this review helpful

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