Christine Gofron Recipe Reviews (Pg. 1) - (10113354)

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Christine Gofron



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Alfredo Sauce

Reviewed: Jun. 18, 2014
When I saw nutmeg in the ingredient list I knew this was the one to make. This is the real deal! My husband is overjoyed that I'm making this homemade now, and so am I. Alfredo sauce in the jar has this oily, gross texture and a fake taste to me. But I get it because my husband loves alfredo and I never bothered to learn how to make it since it's not something I eat a lot of. For health reasons, I still won't eat a lot of it but that has nothing to do with this recipe. If you want easy, genuine alfredo, this is the recipe to try.
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3 users found this review helpful

Candied Lemon Peel

Reviewed: Apr. 17, 2010
Just awesome. I did what many, many others suggested and blanched them twice prior to simmering them in the sugar/water mixture. Also followed others' suggestion to use a vegetable peeler to remove the yellow part. Working the peeler from side to side in a gentle cutting motion offered the quickest and most complete pieces. Tossed in sugar after separating to let cool/dry out for a couple of hours. What a tender, delightful treat! I'll never look at citrus the same way again :)
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6 users found this review helpful

Broccoli, Rice, Cheese, and Chicken Casserole

Reviewed: Jun. 4, 2009
I gave it two stars because it was a good starting point on a better recipe. After cooking this the first time, there were large pools of butter all over the top and in the corners. I skimmed off what I could. Second time around was better with some changes. Omitted the butter, used long grain rice (used the rice cooker), instead of onions I followed someone else's advice and used french onion soup mix. Mix that with the milk in a large bowl to dissolve, add two cans creamed soup (i chose cream of broccoli), about 10 oz shredded cheese of your choice (cheddar for me), then add the frozen broccoli and cooked rice. Gently mix until combined then pour over the baked chicken breast (or roasted) and bake, covered, for about 35 minutes. Still high in fat and calories, but it's a nice indulgence once in a while. Really warms the tummy!
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12 users found this review helpful

Gluten-Free Yellow Cake

Reviewed: Dec. 12, 2008
I agree with the adding milk to the rice flour and letting it sit while preparing everything else. That will work beautifully. Other than that - the author mentions "gluten free" baking powder. I can assure you - baking powder IS gluten free. My friend is extremely sensitive to gluten and has zero issues with it. Don't waste money on organic baking powder.
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10 users found this review helpful

Mahvelous Meatballs

Reviewed: Oct. 25, 2008
A winner everytime...
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0 users found this review helpful

Mocha Coffee Mix

Reviewed: Oct. 4, 2008
Fantastic. To answer the "chocolate drink mix" questions, think Nestle Quik. Not hot chocolate powder.
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15 users found this review helpful

Meatloaf Supreme

Reviewed: Oct. 2, 2008
Sometimes amateur pictures of food don't always look as appetizing as the food really is. This picture was accurate. Even reducing the crumbs and salt didn't help the consistency.
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3 users found this review helpful

Slow Cooker Chicken and Dumplings

Reviewed: Jun. 18, 2008
yowza baby - this was good! I too was raised on homemade dumplings from my grandma. She was coming over the evening I decided to make it so I thought what a better tester? She really loved it and praised my "dumplin' technique". I didn't have the heart to tell her that these were from pre-made biscuit dough LOL. Wonderful recipe - it's now in my recipe box forever.
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1 user found this review helpful

Butter-Dipped Biscuit Squares

Reviewed: May 29, 2008
I don't know where people are getting bland from - I made these exactly as listed (using the self rising flour substitute) - and bake them in the butter. These were by far the simplest best tasting biscuits I've ever had. Because of my oven, I left them in for about 14 minutes, then broiled for about 1 min (or less) to get the perfectly brown top. Buttery with a perfect crisp. I can't say enough about these!! ADDED NOTE: Tonight I made these again with pasta and sliced them as breadsticks instead of squares. I cut the sugar in half, added 1 tsp each of garlic powder, onion powder and italian seasoning. Then I added 1/4 cup grated parmesan cheese. Right before the broil, I generously sprinkled parmesan on top. Really tasty!
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85 users found this review helpful

Confetti Coleslaw

Reviewed: May 15, 2008
I didn't have the different types of cabbage so I used the pre-shredded cabbage/carrot mix from the store. Fantastic recipe! HINT: to prevent over watery slaw, place the cabbage in a strainer and coat/toss with plenty of salt. Put the strainer on top of a bowl and let it sit for about an hour. You will see all the excess water in the bowl from the cabbage. RINSE IT WELL until the salt taste is gone. Then mix rinsed cabbage with the other ingredients and let it sit over night. The "empty" cabbage will then be able to soak up the flavors of the vinegar, honey and seasonings. This will totally change your slaw taste.
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38 users found this review helpful

White Cheese Sauce

Reviewed: Apr. 5, 2008
So GOOD. There's a Mexican restaurant that used to be in the Kansas City area that made sauce like this and I couldn't figure out how to make it until tonight. I did, however, make a few changes based on the reviews. I used 3/4 cup butter, 1 cup sour cream and about 14 slices of Monterey Pepper Jack PROCESSED cheese - not the real stuff. I didn't use the chiles since I had the bite from the pepper jack cheese. Creamiest cheese sauce I've ever had - and YES - cook it SLOWLY!!
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7 users found this review helpful

One Pot Tuna Casserole

Reviewed: Mar. 20, 2008
This is a good base recipe - except the butter is a bit much so I didn't use it. I increased the milk to 1/2 cup, added 1 tsp onion powder, 1 tsp garlic powder and 1/2 tsp pepper. For the peas, I like to put them in the casserole frozen so they are a little more firm and make that lovely "pop" when you eat them. For the crumb topping I mixed butter and italian breadcrumbs along with a 1/8 tsp all spice and after portioning my husband's serving (he doesn't like breaded toppings) I topped the rest and broiled for about 3 minutes. Fantastic!!
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5 users found this review helpful

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