Genesis54 Recipe Reviews (Pg. 1) - Allrecipes.com (10117050)

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Roast Beef and Gravy

Reviewed: Oct. 29, 2012
Excellent roast beef recipe and SO easy. The only thing I did differently was quickly browned my chuck roast on all sides in a little olive oil before placing in crockpot. Since we are mushrooms lovers, I sautéed some fresh mushrooms in the same pan and added them as well.
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10 users found this review helpful

Chocolate-Dipped Peppermint Bark

Reviewed: Dec. 30, 2011
This was so delicious I made it three times over the Holidays. Everyone loved it. Followed the recipe ingredients exactly, however, changed a couple of procedures the second time. There is no need to break up the white chocolate and dip into the dark. Simply spread the melted dark chocolate over the white. As long as you add the shorthening, the dark will stay in place when you break up the bark. I also switched from hard peppermint candies to the soft. It will not stick to your teeth the way the hard does. The candy literally melts in your mouth. Ohhh so good. Thanks for a real keeper.
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12 users found this review helpful

Zesty Succotash

Reviewed: Nov. 19, 2011
I came here searching for a Succotash recipe that did not have lima beans, as my picky hubby refuses to eat them. I grabbed this recipe and it was WONDERFUL! In fact, too good to enjoy just on Holidays. I will be serving this year around, adding some rice and other things as suggested.
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1 user found this review helpful

Crisp Oatmeal Cookies

Reviewed: Sep. 15, 2011
These were the best oatmeal cookies I have ever made. I did not add raisins, coconut or chips and they were still perfect. My only suggestion would be if you do not use coconut, add another 1/2 cup oatmeal. I did that the second time I made them and they were even better. I also added 1 Tbsp. Cinnamon as I do with all my cookies.
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11 users found this review helpful

To Die For Blueberry Muffins

Reviewed: Jun. 22, 2011
EXCELLENT. I have tried many muffin recipes and must say I will try no more. This is it for me. I added about 1 1/4 cups of fresh blueberries. After reading the reviews regarding the vanilla, I decided to use almond flavoring. Good choice. The almond and blueberry combination for delicious. I used the cups and filled them to the top. Knowing my oven cooks a bit hotter, I left them in the oven for 19 minutes and they were PERFECT.
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Sarah's Rice Pilaf

Reviewed: May 15, 2011
Hubby and I are both rice pilaf lovers and this recipe is exactly what we were looking for. I have made it many times and not changed a thing. We recently decided we wanted to cut down on our carb intake so I made it last night with brown rice and broken whole grain angel hair. The in result was just as tasty. Needless to say I had to make some adjustments because of the brown rice. I added about 1/2 cut more broth and cooked for 50 minutes.
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1 user found this review helpful

Fluffy Pancakes

Reviewed: Apr. 2, 2011
GREAT recipe! I followed the recipe as is and they were DELICIOUS. As others previously stated, no way do they serve 8. 3-4 servings is all you get. One thing I did that was helpful was mix everything in my 4-cup measuring cup. This made it easy to simply pour the batter into the pan.
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Mom's Red Scalloped Potatoes

Reviewed: Mar. 9, 2011
Outstanding! The BEST scalloped potatoes I have ever made. During the last 30 minutes I put some pork chops on top of the potatoes. I turned them after 15 minutes at which time I also laid some broccoli spears on top of them. It was a delicious meal with super easy cleanup.
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10 users found this review helpful

Banana Cake II

Reviewed: Feb. 5, 2011
Absolutely delicious!! I followed the recipe exactly with the exception of making cupcakes rather than a cake. I made them big, filling the cups almost full. Baked for 18 minutes @ 350 and they were moist and wonderful.
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1 user found this review helpful

Oven Baked BBQ Ribs

Reviewed: May 31, 2010
EXCELLENT way to cook ribs. I found this recipe by accident when our grilling plans got rained out. Since this was a spur of the moment decision, I did not have enough ketchup to make the sauce. I just went with my Stubbs sauce I initially bought for grilling, but followed the cooking and basting instructions to a tee. I believe the secret here is the searing, and the basting every 20 minutes. These were the best oven ribs I ever made. None of my other rib baking efforts came close the the taste of grilled ribs until now. Thank you for submitting this wonderful recipe. Now, during the winter when there is snow on the ground we can still have delicious spare ribs on our plates. Next time I do plan to use the sauce recipes here as well.
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2 users found this review helpful

Olive Oil Dip for Italian Bread

Reviewed: May 23, 2010
VERY good dip. I only made some minor changes; used more oil and omitted the vinegar. I used about 3/4 cup of olive oil as 1/4 did not seem like enough. Since I used more oil, I used all of the garlic. The first time I made it, my husband didn't like the vinegar taste. The next time I omitted the vinegar and he loved it.
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1 user found this review helpful

Oklahoma Cheese Grits

Reviewed: Feb. 2, 2010
EXCELLENT recipe and will definitely be making again. I gave this 4 stars only because I made a few changes, not that they are necessary. I used cheddar instead of American as that is our preference. Also left out the eggs and did not bake them. Served them right from the pan and they were fabulous. My husband is from GA and loves cheese grits. I have spent the last 20 years seaching for the perfect recipe and finally, by George I think I have it!
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Butter Flaky Pie Crust

Reviewed: Dec. 9, 2009
Best pie crust recipe I have ever made. Even my picky husband comments on it every time. One small word of caution. For Thanksgiving I decided to get a jump on things and make my pie crusts early. I made 3 of these, refrigerated them overnight and rolled them out for my pies the next day. I would not recommend doing this with this particular recipe. Every crust was extremely hard and hard to cut. I have used this recipe numerous time before and never had that problem. They have always been very flakey and buttery. Only chill for the recommended time.
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2 users found this review helpful

Chicken Pot Pie IX

Reviewed: Dec. 9, 2009
Like others have stated, the sauce needs to be doubled or your pie will be too dry. Other than that, it is fine as is or adding your own spices, etc. I have made this recipe several times (using the Butter Flakey Pie Crust recipe from this site) and my family loves it. I decided to make it yesterday using the last of the Thanksgiving turkey. I also had about 1 1/2 cups of turkey gravy frozen. Instead of doubling the sauce, I made the amount the recipe stated and added my left over gravy. It was the best so far.
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Frijoles a la Charra

Reviewed: Jul. 25, 2009
Being from Texas let me just say these beans are the real deal! I am sure the recipe is fine exactly as written. However, I made some changes only because I had to work with what I had on hand. I used a ham hock in place of the bacon, added a can of diced tomatoes instead of whole, used chicken broth instead of water and used 2 jalapenos, chopped in place of the can. My husband said they were the best beans he has ever eaten.
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4 users found this review helpful

Corned Beef Hash Cakes

Reviewed: Mar. 18, 2009
This was FANTASTIC and just what I was looking for. I actually did not want cakes, but wanted corned beef hash. My husband loves the canned hash for breakfast with his eggs. Too me it smells worse than can dog food. I gave this a whirl this morning with my left over corned beef. He went to work a happy man.
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Slow Cooker Salisbury Steak

Reviewed: Mar. 8, 2009
Excellent! I made very few changes. I used 2 can cream of mushroom soup instead of chicken soup, added fresh mushrooms and a splash of red wine. Also, for those complaining about the salt, don't use Lipton Onion Soup Mix (for this or any other recipe). It is way too salty. Campbells or the store brand onion soups are much less salty and just as good.
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Boston Cream Pie II

Reviewed: Mar. 1, 2009
This was a GREAT recipe! I did make a couple of changes. I used my own custard recipe which is basically the same as this one but the quantities are different and I wanted a bit more. I also used can frosting for the top simply because I bought 4 cans at Sams the other day and had it on hand. If you are pressed for time, I would recommend can frosting but please don't fudge on the cake. The cake was delicious and I cannot imagine any box mix being as good. I want to add a couple of hints to the custard. It isn't necessary to add the eggs at the end. It is fine to add them to the beginning. All custard recipes say to add them at the end but as someone who learned to make custard on a chair in her grandmother's kitchen, adding them with the rest of the ingredients is OK. Also, once it boils, let it boil for about 3 minutes. One minute is not long enough. It must boil for 3 in order to completely set for a pie.
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46 users found this review helpful

Chicken Cacciatore

Reviewed: Feb. 16, 2009
Delicious and so easy! I followed the advice of others and sauted the veggies first, and added about 1/4 a cup of red wine. I also used regular can tomatoes rather than stewed. Will make again.
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1 user found this review helpful

Apple Crisp III

Reviewed: Feb. 16, 2009
FINALLY an apple crisp recipe that didn't flop! Normally I can cook anything but have never had an apple crisp that came out right until NOW. The only change I made was adding more cinnamon and using 1/2 white and 1/2 brown sugar. Will make again and again.
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