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

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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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40 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

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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22 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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21 users found this review helpful

Sweet Potato Butternut Squash Pie

Reviewed: Sep. 29, 2008
I added the whole can of condensed milk but still felt it should be sweeter. I didn't have any marshmallows; I suppose this would have helped with the sweetness!
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20 users found this review helpful

Black Bean and Sweet Potato Quesadillas

Reviewed: Oct. 8, 2013
Very good meatless recipe but is fab when spiced up a bit more. I doubled the corn, used 2 cups of mashed sweet potatoes, and added LOTS of cilantro. I tripled the chili pwd and added cumin, garlic pwd. cayenne, and anything else I thought would taste good! I used a mixture of sharp cheddar and pepper jack cheeses, and just mixed everything together, except cheese, to simplify. Served it with avocado, sour cream, and salsa. Yum! Will absolutely make again.
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13 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

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

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

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

Spinach Salad with Poppy Seed Dressing

Reviewed: Jun. 14, 2010
Delicious salad. I used a whole bag of baby spinach; didn't have the salad greens. Added sliced strawberries along with the mandarin oranges. I used organic mayo from TJs instead of Miracle Whip, and added a dash of balsamic vinegar to the dressing.
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8 users found this review helpful

Fish Tacos with Honey-Cumin Cilantro Slaw and Chipotle Mayo

Reviewed: Jun. 12, 2010
These are fabulous! IMO the only time consuming part would be the fish, so just use whatever fish you want. I use a battered halibut from Trader Joes that I find tasty. While it's cooking in the oven I whip up the sauces and then brush the fish with the cumin sauce when it's done. The entire family found these delicious and I will be making these often! Oh yeah, I like to add a little drizzle of honey into the chipotle coleslaw also, the slight sweetness really brings all the flavors together.**UPDATE**I make this all the time and I no longer use any oil in the lime/cumin sauce; you don't need it! I also now use 1/4 c of mayo and 1/4 c of plain nonfat yogurt for the adobo sauce. Tastes just as good, but a little healthier for you.
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8 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

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

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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7 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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7 users found this review helpful

Cafeteria Carrot Souffle

Reviewed: Oct. 25, 2009
I made this recipe to have as dessert and can't stop eating it! Sooo good. I used my food processor to slice the carrots and then cooked them in the microwave with a little water. I just kept testing them every 3 min or so till they were very tender. Then put them back in the processor with the melted butter and sugar, till the mixture was very smooth. I added 1 tsp. of pumpkin pie spice and used 1/2c brown sugar and almost 1/2c white, which does not make it too sweet for a dessert. Frankly I didn't think it was too sweet even for a side dish. I also baked it for 1 hour.
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7 users found this review helpful

Favorite Old Fashioned Gingerbread

Reviewed: Aug. 2, 2009
Really, really liked this. Took the advice of several reviewers and doubled the spices, seemed to be the perfect amount. Cooked it in a bundt pan and was done at 43 min.
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7 users found this review helpful

Quinoa with Sweet Potatoes and Broccoli

Reviewed: Oct. 14, 2013
I'm totally obsessed with quinoa right now, so I loved this recipe! I cooked everything in coconut oil and used fresh broccoli and garlic (omitted the garlic pwd.) The sweet potatoes did seem to take a long time to cook. When done, I added raw sliced almonds, dried cranberries, along with cinnamon, ginger, and salt, to taste. Very yummy; can't stop eating it!
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6 users found this review helpful

Oven Fried Parmesan Chicken

Reviewed: May 16, 2013
Very delicious! The best chicken I've had in a long time! I used panko breadcrumbs, added a little more cheese (used a parmesan/romano blend), some TJ's 21 seasoning (plus the salt & pepper, no parsley), and used about 3/4 of the stick of butter instead of the whole stick. I used chicken leg quarters and baked at 375 for 40 min and then 350 for the remaining 20 min. Oh, and I baked the chicken on a foil lined cookie sheet. This helped so much with getting the outside crispy. When I use a pan with taller sides the chicken tends to be soggy. This is the only recipe I will use from now on for "fried" chicken. So good!
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6 users found this review helpful

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