Phoebe G-G Recipe Reviews (Pg. 1) - (10105409)

cook's profile

Phoebe G-G



View All Reviews Learn more

Rosemary Chicken Noodle Soup

Reviewed: Mar. 16, 2009
Fantastic! I made the recipe (almost) faithfully the first time, and it was very good. However, I did make a few changes the second time around that made the soup even better. First, much as I love rosemary, I did cut back by about half. I also added closer to 12 c. of water, and threw in about 2 tsp. of solid chicken soup base for extra flavor. Didn't have any penne on hand, so I used multi-colored rotini (which was great and added color and texture to the soup). Finally, I urge you to consider using boneless thigh meat in this recipe--soooo good! Not only does it offer a complex, gamey flavor, it's cheaper than buying breast meat! :)
Was this review helpful? [ YES ]
29 users found this review helpful

The Best Chocolate Cake You Ever Ate

Reviewed: Sep. 17, 2008
This recipe is aptly named--it just might be the best chocolate cake I have ever eaten... No alteration was necessary, and it was a very simple cake to put together, not to mention that it tasted fantastic! Very moist, and it stayed that way for days. It makes a very good birthday cake. (The recipe also works well baked in two round pans, if you want a layer cake.)
Was this review helpful? [ YES ]
1 user found this review helpful

Apple Pie

Reviewed: Nov. 25, 2007
Very juicy mixture, leading to a very tasty pie--though, perhaps, more kitchen clean-up than expected! A note for anyone (like myself) new to pie-baking: it's probably a good idea to cook this (or any fruit pie) on a baking sheet, or at least to put some foil underneath to catch spillage. Another remedy might be to add a little more flour than called for, but I wouldn't want to mess with the flavor of the pie itself, so I'll offer no measurements. All in all, delicious!
Was this review helpful? [ YES ]
6 users found this review helpful

Butternut Squash Soup II

Reviewed: Oct. 27, 2007
This is a great basic recipe for butternut squash soup; the best thing about it is that it leaves a great deal of room for personal creativity! I cut the squash in half and baked it at 400 for about 20 minutes to facilitate handling, as suggested by another reviewer. I used one potato, generous amounts of onion, two carrots, omitted the celery (both because I didn't have any, and because I'm not particularly fond of the stuff), and added half a turnip (next time I might add a whole one--I really think the turnip was the making of the soup!). Because I am experimenting with vegetarian cooking at present, I used veggie stock instead of chicken. In the way of spices, I used salt and pepper, dried cilantro leaves, cumin, and liberal amounts of curry powder. Then, as I blended the soup, I added a little milk and a few dollops of plain yoghurt. Delicious, simple, and, with a slice of homemade whole wheat toast, a hearty autumn meal!
Was this review helpful? [ YES ]
2 users found this review helpful

Subscribe Today!

In Season

Spring Asparagus
Spring Asparagus

The new crop of asparagus is finally here. Enjoy it in hundreds of different ways.

Homemade Waffles
Homemade Waffles

Waffles make Sunday mornings special, but they're great for lunch and dinner, too.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Most Popular Blogs

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States