gobbledog Recipe Reviews (Pg. 1) - Allrecipes.com (10168108)

Buffalo Chicken Soup

Reviewed: Jan. 27, 2012

Everyone really liked this recipe, but when I make it next time I won't put in extra hot sauce as other reviewers noted. It was way too spicy for me - it actually was hard to finish a complete bowl of it. BUT this is my personal preference as I really don't like things too spicy. I think if you follow the recipe as written it should be fine.

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Easy Vodka Sauce

Reviewed: Jan. 13, 2012

I was looking for something other than just standard "tomato" sauce to serve with Chicken Parm and Eggplant Rollatina and this sauce was the perfect match. I made some minor changes to the recipe for personal preference. I added 4 cloves of garlic - minced - when I sauteed the onion, but that's because we LOVE garlic! I didn't have heavy cream so I used half and half and it was fine. To make the sauce a little chunkier I used one can of diced tomatoes and one can of crushed tomatoes instead of 2 cans of crushed tomatoes. This is my new "go to" sauce for all of my italian dishes.

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Bread and Celery Stuffing

Reviewed: Nov. 28, 2011

Best traditional stuffing recipe by far! To save time I purchased whole wheat sourdough bread that was already cut into one inch pieces, toasted and seasoned from a farmers market (which was definitely the way to go). I used Olde Bay Seasoning instead of poultry seasoning to add a little more flavor. I was nervous about adding too much broth or not enough broth but really just used my judgement and it came out perfect. I made this the night before and refrigerated in a covered stoneware casserole dish (that was sprayed very well with Pam) and baked once the Turkey was done. I think making the night before gave the stuffing time to fully absorb the flavors. This is a definite keeper for my Thanksgiving Day meal!

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Homestyle Turkey, the Michigander Way

Reviewed: Nov. 28, 2011

Best turkey recipe by far! I like to keep my Thanksgiving meals traditional, so this one for the turkey is the way to go. Very simple and so moist! This was my first time making the Thanksgiving turkey and I was really nervous about how it would turn out and was pleasantly surprised! I had a 18.5 lb Turkey and prepped it the night before (cleaned, seasoned), covered it tightly with foil in the roaster pan and refrigerated overnight. Cooked at 350 for 5.5 hours. The broth was plentiful for the gravy. The meat literally fell of the bone. I made the Bread and Celery stuffing recipe from this site and the Easy Turkey Gravy from this site and everything was awesome!

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Easy Turkey Gravy

Reviewed: Nov. 28, 2011

I will never search for or make another gravy recipe! When I found out that I was having Thanksgiving this year my first thought was, 'how can I keep this simple?'. Of course buying gravy already made was on my list until I found this recipe! It sounded simple and I like to keep things homemade when I can. Well, this was a good call because everyone raved about it. My kids (21 and 15) who have never tried gravy...LOVED IT. For the Turkey, I used the recipe from this site Turkey the Michigander Way and used the drippings/broth right from the pan for the 5 cups of Turkey stock (and there was plenty). I also used Olde Bay Seasoning instead of poultry seasoning (which is pretty much the same with some added spices). Be careful with the salt because the soup is already salty and so is the broth. In fact, next time I would probably leave the salt out of the recipe all together. Thank you for such a wonderful recipe.

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Golden Oven Omelet

Reviewed: Oct. 31, 2011

This recipe is delicious and so simple. As other reviewers noted I added some items to add a little more flavor. I used what I had on hand - deli ham chopped, cheddar cheese and scallions. I only had light sour cream and half and half and the recipe came out fine. I actually think the half and half made this a little fluffier. The sour cream definitely adds great flavor to the eggs. Next time I will add more veggies (peppers, mushrooms, etc), some black pepper and chives for more flavor. We had some leftover so I brought it to work and heated in the microwave (1 minute on high) and they were just as good! I will now always use this recipe when making breakfast - so easy and tastes like you spent a lot of time in the kitchen!

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Grilled Marinated Shrimp

Reviewed: Aug. 2, 2011

This recipe is excellent. I didn't have any tomato paste so I made it without and it was still excellent. I think the hot pepper sauce is key because it gives it just that little bit of kick. Also, marinating is important! We loved this and will use everytime we grill shrimp. Thanks for an awesome recipe!

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5 users found this review helpful

Mango Chicken Piccata

Reviewed: Aug. 2, 2011

This recipe was very good and very different. I couldn't find Mango Nectar so I used Peach Nectar (I had trouble finding this in the store - but finally did find it in the international isle - near oriental foods). I bought 2 cans and it was more than enough. I didnt' change anything about the recipe except for using the peach nectar. As other reviewers noted - there is enough sauce for way more than 2 chicken breasts. I used 6 whole breasts (thin sliced) and still had too much sauce (for coating the chicken). Instead of simmering the chicken in the balsamic on the stovetop, I put in the oven to heat through and it came out fine. I just left it in the oven for probably 20 mins or so at 350 while my sweet potatoes heated. This recipe was very good, very sweet - a good change for a chicken recipe. It won't be on my regular weekly menu, but definitely great for company or a special occasion where you want something a little different. Next time I will try with the Jamine rice that everyone refers to. Thank you for sharing your recipe!

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4 users found this review helpful

Watermelon Sangria

Reviewed: Jun. 27, 2011

This was very good. I agree with one of the other reviews that it has a very strong Watermelon flavor. After one glass I was ready to dilute it with some 7-up (which was very good, by the way). Next time I will probably cut back on the watermelon. If you are wondering how much watermelon you need - buy ONE of the round seedless watermelons and that is more than enough. I didn't know what simple syrup was so those of you that don't know....its 2 parts sugar to one part water (1 cup of sugar to 1/2 cup of water is plenty for this recipe). Boil the water, add the sugar stirring constantly until desolved, remove from heat and there you have it - simple syrup!

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24 users found this review helpful

The Hudsucker Pasta

Reviewed: Dec. 20, 2010

I don't know where to start with this recipe other than it looks as bad as it tastes. The newmans sauce (or any red sauce for that matter) and sun dried tomatoes is too much tomato flavor together. The addition of cream cheese makes the sauce so thick that I couldn't imagine serving it over pasta. I tried to thin it out with some 1/2 and 1/2 and a little water. It did help thin it out and unfortunately did not change the flavor. I have another Newmans Own recipe that I was going to try tonight, but now I'm hesitant. Don't waste your time or money with this one. There are too many other delicious recipes out there.

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Butternut Kisses

Reviewed: Dec. 7, 2010

These cookies are delicious. BEWARE though this recipe does not make 5 dozen. I made these for a cookie swap and only ended up with 3 dozen (I may have made the cookies too big). Also, making the cookies into balls is not easy because the dough is soooo sticky. Wet your fingers before rolling - this will prevent the dough from sticking to you. All in all though - this recipe is worth making.

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Grandma's Chicken Noodle Soup

Reviewed: Oct. 21, 2010

This chicken noodle soup is excellent. I roasted a whole chicken (30 mins in the microwave in a pampered chef roaster) seasoned with sea salt, pepper and garlic. Then put the whole roaster & juices in large pot with the low sodium chicken broth, carrots, celery and seasonings. I didn't have time that night to pull the chicken off of the bone, so I put everything in the refrigerator until the next day. Next day - pulled all chicken off of the bones added to the soup in a crock pot I let it simmer for 4 hours. Added the noodles at the very end - let it all heat through and served. It was excellent! I did find that the chicken and noodles do absorb a lot of the broth if you put the leftovers in the fridge, so have some extra chicken broth on hand to add later on if you need to.

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Annie's Lobster Bisque

Reviewed: Oct. 6, 2010

This soup is delicious. I had scallops I had to use - so I guess I would call my version "Scallops Bisgue". The scallops were very large so I cut them in quarters. I used 2% milk - and it was fine. I also added 4 cloves of minced garlic. I didn't pay attention to the comment about the cayenne pepper - "add to taste". I just put it all in and wow - yes, gives it a lot of kick - so be careful! It was actually very good though! I didn't have scallions - so I just did without, but I think the scallions would have made it that much better. SO I will be making again and again and next will try with Lobster. BUT any seafood would be delicious. Its such a great base for a seafood bisque. Thanks for such wonderful recipe!

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12 users found this review helpful

Quick Chicken And Wine

Reviewed: Jul. 13, 2010

I was ready to not give this more than 2 stars, but after letting it sit overnight in the refrigerator it got better the longer that it absorbed the wine sauce. Don't give up on this one. I used many of the suggestions given here (making sure chicken is dry, coat with flour, then parm cheese, then sauting separate from the wine sauce, etc). It was good but lacked flavor, but once it sat over night one or 2 nights - the flavor improved 100%. Give this one a chance!

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Chicken Milano

Reviewed: Jun. 8, 2010

I saved this recipe a long time ago and just made it last night. It was so good I wish I had made it sooner. I used Whole Wheat pasta for added protein and fiber. I wish I had doubled the sauce because it was delicious. I highly recommend that you chop the sun dried tomatoes. I didn't and they were impossible to cut after cooking. I used thin sliced boneless skinless chicken breasts so I didn't have to pound them. Next time will season the chicken with more than just salt and pepper. Also I recommend using low sodium chicken broth - to lower the salt content I will also try with half and half next time as some reviewers noted to save on the fat and calories. BUT overall this is so good - I will be making this again and again!

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Tomato Gorgonzola Soup

Reviewed: Apr. 12, 2010

This is excellent soup! Only suggestions I have is to use a large saucepan because when you start adding all of the ingredients a medium saucepan is not big enough, use fresh basil if you can and don't worry about making sure that the cream cheese is "softened". I put in a frozen block of cream cheese and it was fine because you are cooking it down anyway. Everyone loved this soup - I made it last night and I'm making it again today because everyone wants more!! I also transferred to a crockpot to keep warm until dinner - but keep any eye on it so it doesn't burn. Will be making this over and over. Thank you for such a great recipe - and SO simple to make! OH - and I'm going to add some lobster and scallops this time to make a seafood bisque. YUM.

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Key Lime Cheesecakes with Raspberry Swirls

Reviewed: Apr. 9, 2010

I consider myself a good cook, but not a baker - so making desserts for me are not easy or enjoyable. This recipe was easy and they were delicious. As other reviewers noted, there was way too much "batter" leftover. I made 24 mini cheesecakes and 1 medium sized cheesecake. So if you just want the mini cheesecakes, definitely cut the recipe at least in 1/2. The cheesecakes will crack, but I think this is pretty typical for cheesecake. Also, I used a whole package of shortbread cookies and it was too much. Used raspberry preserves. Key limes are "key" to this recipe - they have great flavor - kind of a pain to zest and juice because they are so small, but its well worth the trouble.

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5 users found this review helpful

Teriyaki Chicken

Reviewed: Jan. 30, 2010

I HIGHLY recommend this recipe! This is the best teriyaki sauce I have ever had and will never by bottled again. This would be great with steak, shrimp - whatever. I didn't have enough time to marinate the chicken so I just cooked immediately and it was awesome. I can't wait to marinate overnight because I'm sure it will be that much better. The onlly recommendation I have is to double the sauce because you will want some extra on your dish!

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Chocolate Brittle Surprise

Reviewed: Nov. 5, 2009

WhenI first read that this recipe had saltines in it I immediately judged that it would not be good, but based on previous reviews gave it a shot. I brought it into work for a co-workers retirement party. It was a huge hit and had several requests for the recipe. I used salted saltines, melted the butter and brown sugar in a pan - stirring constantly so it didnt burn. Make sure to use a cookie sheet with sides because it will leak. Baked at 350 for about 7-8 minutes (I used a stoneware bar pan, so if you make more than 1 batch beware that if the stone is warm for the 2nd batch cook less time!). I used 1 bag of mini milk chocolate morsels, pecans and pressed down with a spoon (as recommended by previous reviewers). I made 2 batches - so on the 2nd batch I used shredded coconut. Very very good. Next time might try different crackers and maybe some different types of toppings (marshmallow, caramel)...the possibilities are endless. Highly recommend this recipe - would be a great addition to a Christmas cookie platter.

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3 users found this review helpful