Ms. gayle Recipe Reviews (Pg. 1) - Allrecipes.com (10175185)

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Ms. gayle

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Classic Butter Cookies II

Reviewed: Aug. 20, 2012
These are very good. I have been searching for a butter cookie texture that has a little more density to it. I was able to work with this one to achieve what I needed. Just a note regarding the cooling of the dough and becoming difficult to work with once it warms up. I keep a giant bag of peas in my freezer to use for bumps & bruises etc. When I work with a batter like this that needs to be cooled, just before I take it out of the fridge to roll out & shape I take the big bag of peas and rub the counter with it and then just let it rest for a couple minutes and just put them back in the freezer. It will really help to keep the dough workable. If rolling out on parchment paper you can use the peas again to keep the work surface cold.
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2 users found this review helpful

Cod au Gratin

Reviewed: May 14, 2011
It is a comfort recipe, and can be altered with herbs and any vegetable of choice. I do add some petit baby peas, a little finely chopped onion and a dash of garlic into the sauce. Whether you saute, microwave or boil the fish before hand, add a tsp of lemon juice and you will take care of the fishy smell if your fish has it. I always pre-cook the fish. If you don't it makes it very watery. Go ahead and try it, use some herbs your family loves. Serve with some rice or as mentioned in one review, boiled potatos.
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2 users found this review helpful

Amazing Pecan Coffee Cake

Reviewed: Mar. 14, 2011
Could this be anything but perfect? An important step while preparing the batter is to hand incorporate the flour mixture. It does not come out as well when cheating and using the mixer for that step. I noticed some reviews rating it down a bit due to sinking of the topping. My first time making this I ended up with a solid brick of the topping toward the bottom of the cake. Still ate it...but not what it should have been. For anyone having a problem with sinking topping, here's how you fix it. Add 2T flour to the topping mix and incorporate all. It is easy to mix the butter in while melted or using the Cuisinart, but don't! Use your fingers to rub solid, cold butter into the dry topping ingredients. You will not see the "butter balls" and it will look like loose damp brown sugar. Use this method for all of your baking and you will notice the difference in all of your toppings. Then I add the pecans and top the batter. The other real problem is cook time. In a 350* oven, you must bake for 1 hour. Any less than that and you have a beautiful edge, but soup inside. Don't do the tooth pick test until it has baked 55 minutes or the middle will sink. At 30-35 minutes it isn't half baked. So plan for the hour, and it does not burn. It comes out the most perfect golden brown you have ever seen. Lastly, this is the only coffee cake that will still be moist 3 days later!
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30 users found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: Mar. 5, 2011
Sue, you have out done yourself with this recipe. Thank you so much for sharing. I was astounded by this. So simple and fabulous. no changes at all are needed for this recipe. Don't change it and rate it you don't care for it. The most amazing thing you can do with this recipe is when you finish eating, trust me there will be no left overs, make your own chicken stock. I put the chicken carcasses into my giant pot,(no need to pick at it) cover with water, add rough cut celery, carrots, lots of onion and a couple bay leaf. When I mix the spices for the rub, I mix an extra 1/2 and add to the pot of stock mix. Simmer on low a few hours till the bones are fairly clean, and strain until most of the ingredient "floaters" are removed. You will be left with a deep golden stock. Season with salt & pepper if needed, for the most flavorful home made stock you have ever had. It freezes well, I usually put 1C portions in a ziplok freezer bag to pull out for gravy's and sauces. Then I fill a large ziplok so there is enough to pull out as a base for home made soup. If I only make this recipe using one chicken, I make the stock in my slow cooker and leave it on low all night. It's a great two-fer recipe. You will taste the difference in all of your recipe's made with the stock. When it's gone...you have another excuse to make this recipe again!
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71 users found this review helpful

Easy and Delicious Chicken

Reviewed: Oct. 3, 2010
This is my go to "fall" recipe when the leaves start to change! The only change I make to the basic recipe is instead of first marinading the chicken in the bottled dressing, once all of the ingredients are in the slow cooker I mix in one enevelope of the Good Seasons Italian Dressing Mix. stir it in and you have a great flavor throughout, not just on the chicken. Then I add a couple things to the recipe for my taste. I like to add 1 1/2-2 C frozen mixed vegetables (I thaw first). My go-to combo is corn-carrots-1' cut green beans. Some times I add a variety of fresh mushrooms, maybe some brocolli. You can make everyone happy whith this meal. It makes it a more rounded one dish meal with the vegetables added. I serve it over a wild rice mixture or spoon it over a split baked potato. My favorite way is while it is in the slow cooker I make the "French Bread to Die For" recipe from this site. I make that recipe into "bread bowl" size rolls. To serve the chicken, I scoop out the "bread bowl" leaving about 1/2' along the edge, then fill it with a heaping ladle of the chicken recipe! Everyone I have served it to like that just loves it. I have not had a problem with the cream cheese not melting, but one tip for a better re-heat the next day is to heat it a little longer on low heat that zap it on HI in the microwave. This recipe is so worth a try as is before completely changing it.
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3 users found this review helpful

Pasta Shells with Portobello Mushrooms and Asparagus in Boursin Sauce

Reviewed: Aug. 8, 2010
This was very good. I made mine using vegetable broth, (vegetarian daughter) and used tortellini. Cannot get enough cheese. I buy the 3 pk of Boursin @ Costo for about $7 and use it all of the time. I threw in some fresh spinach leaves at the end. A hearty crusty bread and salad rounded this out nicely. I can see adding some grilled chicken or thin sliced left over sirloin to satisfy the meat eaters.
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2 users found this review helpful

Moon Cake

Reviewed: Aug. 2, 2010
Absolutely spectacular. The crust is basically a cream puff pastry recipe. To save work with this, just get the Pepperidge Farm Puff Pastry Sheets, place one in the bottom of the pan and bake according to directions. It's perfect and doesn't get soggy. As others have stated, I have used french vanilla and white chocolate pudding mix. Any flavor that strikes your family's fancy will do. My toddler grandkids dive in and honestly are wearing it by the time they are done! You have got to give it a try. UPDATE: I had friends for dinner and wanted serving dessert as simple as possible. I bought Pepperidge Farm Puff Pastry Cups, baked according to box directions. Filled with the pudding mixture, topped with the whip cream and drizzled the chocolate over all. Absolutely beautiful presentation.
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24 users found this review helpful

Mozzarella Mushroom Chicken

Reviewed: Jun. 7, 2010
This is a good recipe. I have made this for years. I do it a bit differently. For step one use the same seasonings with a little flour to coat the chicken, and saute the breasts till golden. I remove the chicken to a plate. In the skillet, saute the mushrooms till tender. Then add 1C chicken broth, 1/3 C Marsalla wine. Simmer, scraping up any bits in the pan. Return the chicken and simmer till heated through. I top it with the cheese, put a lid on to melt it, then serve with linguini or a rice pilaf. Ladle the sauce with mushrooms over the cheese topped chicken It is a great variation. The recipe as is, is very flavorful, and with the light flavor of the wine sauce can really add to it. ***KimasWeiss**** I prefer this in the oven too. Follow the 1st step browning the seasoned & floured chicken. when done, put it in a baking dish. In the skillet saute mushrooms, onion if you like, then add the broth/wine and let it simmer till reduced about 1/4. Pour over the chicken and top with cheese. 25 mins @ 350 and your set.
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47 users found this review helpful

Bacon Ranch Pasta Salad

Reviewed: May 21, 2010
I made this for 50 folks at my grand son's 2nd birthday party. Amazing basic recipe. I love it as is, but I add so much more..chopped celery, carrot, broccoli and peas. I buy the Costco bag of 100% real bacon peices and load it up. I use the tricolor "wacky mac" pasta and the different shapes help to make it a fun looking dish too. I use 1 1/2 C Kraft Olive Oil Mayo, (1/2 the calories and a lot healthier,) and 1 1/2 packages of the Ranch dressing mix. Get creative with this one. It is made weekly during the summer in my home.
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5 users found this review helpful

Heavenly Chocolate Mousse

Reviewed: Feb. 12, 2010
This is a good basic recipe, but the extra star comes from adding 2oz of Brandy. Stir it into the chocolate mixture after the "ice water" cooling step. The aroma and flavor is heavenly. This is the grown up version :) As it still has the alcohol content.
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0 users found this review helpful

Hamburger Steak with Onions and Gravy

Reviewed: Feb. 3, 2010
This is a very good recipe. As with all of the recipes from this site, I make it as written; that way I rate the recipe submitted...not the one I made and have to take responsibility for the outcome! I was out of ground chuck so I used ground Buffalo. The low fat content of the meat and deep flavor worked very nice with the gravy. Served it with mashed potato's and green beans.
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16 users found this review helpful

Marinated Baked Pork Chops

Reviewed: Feb. 2, 2010
Please don't be fooled by the simplicity of the ingredients. This is impressive as is, I urge you to try it as written first. I needed quick meals to make for the elderly couple downstairs after the Mrs got out of the hospital. I saw this and said "what could be simpler". I am truly not a huge pork fan. I used pork steaks. I trippled the sauce using proportion as stated. I did add 1T finely chopped onion and slivered sun dried tomato's, (the bagged kind, not oil packed) poured half into the glass dish and poured the other half over the tops and sides of the steaks. I put all in the fridge for a couple hours, to help the meat absorb more flavor. then put it in the oven. You could smell this all the way down the hall of my condo. Amazing! My steaks were about 3/4" thick and came out tender and perfect. The sauce is thinner but stirred and drizzled over garlic mashed potato's made it the perfect meal for a snowy 12 degree evening. I am making this again tomorrow for my daughter's family using boneless pork ribs! I cannot wait. I baked them at 375 for about 30 minutes..done to perfection. I am really looking forward to trying on chicken. **UPDATE** When making this again, I used the Lea & Perrins "Thick Style" Worcestershire, it helped it to cling more to the meat and gave the sauce a bit more body.
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2 users found this review helpful

Cheesy Fish Fillets with Spinach

Reviewed: Oct. 29, 2009
I don't understand why this does not have better reviews. As far as the cheese sauce being thick, if that is not your preference..adjust the thickness. If spinach is not your thing and you know that...use brocoli or whatever you do like. I don't care for nutmeg/cayenne...I don't add it. This is a very good recipe and common sense tailoring to your families preferences will help you enjoy this very much. Personally I don't like the extra liquid baking the fish in the oven adds over the spinach, so I either saute it for a minute or two, or microwave for a minute to get the bulk of the liquid out. I only use 1/2 T lemon juice to help with the "fishy"taste but not add a significant flavor to the dish.. I also use the loin cut cod. It is thicker and has it's own texture and taste to go along with the other ingredients. It is a great fish for taking on the flavors of herbs/spices that you add to a recipe and holds it's shape very well. Try it again, this is a worthwhile recipe to give a fare shot.
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16 users found this review helpful

Miss Betty's Super Quick Dinner Rolls

Reviewed: Oct. 25, 2009
Okay, if you are expecting traditional rolls, you will be disappointed. BUT! if you are looking for the best biscuit recipe ever...this is it! These are light & fluffy but still have the body of a true biscuit. I have made with self rising flour, and flour with baking powder added. It is worth picking up some self rising flour, it eliminates the baking powder aftertaste. I use the larger muffin cups and adjust baking time to a little over 20 minutes. Watch carefully as the tops do not get the "deep brown" color you would find with others. I throw these together, (it is that quick) to serve with stews, creamy or potato soups, and OMG try them on a Sunday morning with "Bill's Sausage Gravy" from this site. Pure heaven. I double the recipe and get 5-6 larger biscuits, maybe 10 in the standard cupcake pan. One last note..most recipes are good for the day you bake them, these hold the same moistness for 2 days of use, no kidding:)
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1 user found this review helpful

Bill's Sausage Gravy

Reviewed: Oct. 25, 2009
This is great for a wintery Sunday morning, and it's approaching quickly here! I use Atkins low carb milk. 4 carbs and only 90 calories. Takes the guilt out and does not harm the wholesomeness of the recipe. I like the sausage w/bacon. You have got to serve this over the "Miss Betty's Super Quick Dinner Rolls" from this site. They are not rolls but biscuits. They are hearty and don't have the baking powder aftertaste. The gravy doesn't sog them up. Amazing. Just bake the biscuits for about 20 minutes or so.( don't be fooled, they don't get over brown when done)and they are ready when the gravy is done. I just love this. Never had it before till I tried this recipe a few weeks ago. Excellent recipe!
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2 users found this review helpful

French Bread Rolls to Die For

Reviewed: Oct. 10, 2009
This is a great recipe.I was going to give it 4 stars, but if you are creative it is a 5 with all you can do with it. The bread has a wonderful texture,crust and firm "body". I like dipping oils for bread when entertaining and wanted to give it a more unique flavor to go with the awesome texture. The bread does not have a significant flavor on it's own so it adapts well to seasoning. I used garlic olive oil in place of the vegetable oil and added a tablespoon of garlic powder with parsley to the flour. From one batch I make 3 large round loaves. When it has cooled about 5-8 minutes I melt butter with a little more garlic powder and brush the loaves. Wonderful for sandwich's, has body enough for using with thick dips, herbed dipping oils and "the Best Marinara Sauce Yet" (and it truly is) from this site. It's fun to put out and watch guests and family tear it up and enjoy. You can shape it any way you want and when made into buns for burgers and sandwich's that garlic flavor enhances everything. *** one last note..when I bake breads like this, I always forget to mist the loaves. My trick is to place a metal pie plate on the rack below filled with water. Put it in while preheating the oven and leave it in while the bread bakes. Perfect every time.
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3 users found this review helpful

Baked Potato Casserole

Reviewed: Oct. 8, 2009
I just get tired of my potato rotation occasionally and looked for something different. This is very good. I cubed the spuds and microwaved them with the salt, peper, chives, a little parsley and onion just to soften to cut down on baking time. For bacon, in any recipe, I buy the 16oz real bacon bits bag from Costco. The pieces are much larger than the small jars at the grocery store and the zip lok bag keeps well in the freezer. You can't tell the difference from frying it and cutting it yourself. I add 1/2c milk to the mayo/sour cream mixture to give it a creamier, less thick texture. I had leftovers so the first night it went with steaks and the next night grilled chicken. Adding this to the "spud recipe" file. Just a note...to make this on a busy evening or when you can't take the time for the steps as written, use the bacon in the bag and the cube cut style potato's next to the hash browns/french fries in the freezer section and you're set:)
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6 users found this review helpful

Brooke's Best Bombshell Brownies

Reviewed: Aug. 25, 2009
Okay, all I can say is these were so good, perfect and absolutely chocolaty sinful I needed a smoke after!!!! For those that say they were not thick enough, I used a glass pan that was slightly smaller that a 9 x 13. They were about an inch thick. Any thicker...it's cake! The amazing thing about them is 3 days later they were still moist. The other true plus, they are moist and chewey right up to the edges. I have only made boxed brownies once (about 20 years ago) and had to cut off about 1/2" on the edges, not these! I have made them 3 times and needed about 45 minutes but that is the only variation and that could be due to individual oven temps. Testing for doneness by using a glass dish, toward the end, I lift it and look at the bottom, when the color of the middle looks like the edges...your done! Also, you have to use the 1/2 sugar/brown sugar combo. I have tried probably 50 borwnie recipes over the years...no more, this is it! :)`
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4 users found this review helpful

Summerly Squash

Reviewed: Aug. 18, 2009
When I sold my house and bought a condo, I didn't miss mowing, but was sad not having a garden. Well, now I have the most beautiful vegetable garden grown in big pots on the balcony. As an empty nester, I had way too much so this recipe was a great find. Got to use my fresh zucchini, summer squash and tomatoes. I used fresh herbs from the balcony, and as everyone here has...garlic sauted with the onions. To use up an overflowing pot of spinach I also added that right at the end of the simmering. My daughter came for dinner and I seved this over penne pasta for a main dish. A terrific recipe for a vegetarian. This was spectacular, thanks
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1 user found this review helpful

Burgundy Mushrooms

Reviewed: Apr. 3, 2009
Oh my goodness! This recipe is the best. I started growing my own mushrooms; portabella/crimini and white button. I grow them indoors and it has really been fun. I used a mix of my home grown mushrooms and made this as is except for thickening with just a touch of cornstarch at the end just to give it some body, not make it gravy. I served it on tenderloin fillet's with garlic mashed potato's. Spectacular is all I can say. Thanks so much for this one. This recipe would also be excellent for tenderloin tips...which I will make tomorrow with the left over sauce. A ten star recipe all the way.
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4 users found this review helpful

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