gina51283 Recipe Reviews (Pg. 1) - Allrecipes.com (10278945)

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Deep Dish Potato and Pumpkin Pie

Reviewed: Oct. 24, 2011
I made this pie using a polenta crust to cut down a little on the fat and calories. I think the flavors went well together. The pie filling is pretty easy to make. I added some chicken broth to the filling because it was a little dry. It seemed like it could use another flavor to counteract the sweetness of the corn and pumpkin. Maybe sour cream? green chilies? I'm not sure. I agree that even reducing the dried thyme to 1tsp is still too much thyme.
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1 user found this review helpful

Bow Tie Cabbage Salad

Reviewed: Jun. 20, 2011
I think the end product is only 2 stars, but I gave the recipe a 3rd for originality. I made this almost exactly as written. I added a little chopped green garlic, and substituted non-fat Greek yogurt for the sour cream. Still, I thought the end product was very bland, but I couldn't think of what to add that would compliment the flavors. Maybe green olives? The other negative is that after a day in the fridge, the cheese and pasta were totally mushy and it was so unappetizing I ended up tossing the leftovers.
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1 user found this review helpful

Curried Wild Rice and Squash Soup

Reviewed: Nov. 22, 2010
I used a little more garlic and onion, and added about 1/4c half and half that I wanted to use up. This tastes good, and I really like the curry flavor with the wild rice texture. I might try apple juice instead of orange juice next time, just to see, but I dont' think the orange juice is bad. Reheats well.
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2 users found this review helpful

Savory Roasted Root Vegetables

Reviewed: Nov. 22, 2010
I left out the garbanzo beans because I didn't have them. I really liked the addition of the beet greens to the roasted vegetables.
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2 users found this review helpful

Slow Cooker Lemon Garlic Chicken II

Reviewed: Nov. 22, 2010
I tripled this for a company pot luck. I omitted the parsley and substituted broth for the bouillon/water. This could have used more lemon and more garlic. It would have been much easer/faster to just finish cooking the chicken in the browning pan than transferring it to the slow cooker. I probably won't make this again. It wasn't bad, but not worth the effort.
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4 users found this review helpful

Beef Tenderloin With Roasted Shallots

Reviewed: Nov. 22, 2010
I made this with a less expensive cut of meat, and increased the recipe to accomodate a 3.5lb roast (still ended up with 6 servings). I followed the recipe and ingredients almost exactly. I blended the sauce to make it smooth as other reviewers suggested, and was pleased with it. The flavor of the sauce was very good, and 5 slices of bacon created just the right amount of fat to brown the roast. We used the sauce over noodles, and would have liked it thicker. Had a lot of sauce left over. Next time I'll either thicken or reduce the sauce, and maybe cook the meat in a slow cooker instead of the oven. Also, the shallots took way longer than 30 minutes to roast - at least an hour.
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5 users found this review helpful

Acorn Squash Soup

Reviewed: Oct. 15, 2009
My soup does not have a very good flavor. It tastes kind of pasty. Maybe I didn't cook my squash long enough? Granted, I put in more celery than the recipe called for (enough so that my soup is a pale green now rather than yellow), but I don't think celery would give it the pastiness.
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1 user found this review helpful

Spicy Polynesian Wrap

Reviewed: Jul. 27, 2009
I strayed from the recipe a little bit for these. I made the chicken as stated, but I sauteed the onions and some red bell pepper with the lime juice in the pan when I finished cooking the chicken, then added that to the rice (I used Jasmine). I tried making a sauce out of crushed pineapple, ginger, yogurt, and cilantro as another reviewer had mentioned, but it turned out awful and I'm glad I kept it separate. Otherwise this was delicious. Next time I'm going to try baking the chicken instead of frying it to make it a little healthier.
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1 user found this review helpful

Lemon-Blueberry Oat Muffins

Reviewed: Jul. 27, 2009
These muffins were pretty good. I left off the topping because I ran out of oats. I made these because I needed something to use up some lemons and blueberries, but I probably won't make them again because there are plenty of faster and easier recipes that taste just as good.
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3 users found this review helpful

Cheddar Chive Muffins

Reviewed: Jul. 27, 2009
I made these this weekend with few alterations. I used brown sugar instead of white because that's all I had. I did not have any parsley. I added an entire package of fresh chives (probably double the amount called for). These were great, and well liked by every family member, which is unusual. They were super easy and quick. I especially liked that I did not need to use a mixer to make the dough, and I used scissors for the chives, so there was no cutting board mess either.
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3 users found this review helpful

Sour Cream and Horseradish Asparagus

Reviewed: Apr. 13, 2009
I made this for Easter dinner. I adjusted the recipe as follows: 4 lbs asparagus, 2 cups reduced fat sour cream, 3 Tbsp butter, 1.5 cups bread crumbs, 3Tbsp horseradish, garlic powder, salt, pepper to taste. I quadrupled the asparagus called for, and only added 1/2 cup more sour cream, and everyone thought there was more than enough sauce. The entire thing took less than 20 minutes to assemble and cook.
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7 users found this review helpful

Cholay (Curried Chickpeas)

Reviewed: Feb. 18, 2009
I used a can of stewed tomatos and some tomato paste instead of the fresh tomatos. I also added a bag of frozen onions and peppers. I thought this recipe was pretty good and very easy/economical. I served it with brown rice.
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1 user found this review helpful

Peter's Baked Stuffed Onions

Reviewed: Feb. 6, 2009
I made these for my boyfriend's birthday, and he loved them. I thought they tasted good, but weren't worth the effort. I added some other veggies (celery and mushrooms) to the stuffing because I wanted to use them up, but even if I subtract the time it took me to chop those, the prep/cook time for this dish is way underestimated. I did most of the work the night before, and by the time I washed/chopped the pepper and parsley, cooked the sausage and rice, cleaned, boiled, separated, and chopped the onions, then mixed and stuffed them, it took me almost 2 hours. That's not even including melting the butter and baking them the next day. I recommend getting really big onions. When I boiled mine, I had to discard the first one or two layers because they were too mushy. I don't think I boiled them too long either, bc the inner layers were still pretty firm and it was hard to pop them out without tearing the outer layers. The flavors and instructions in this recipe are great, as far as stuffed onions go, but I just don't think the concept of stuffed onions is worth the effort.
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70 users found this review helpful

Simple Apple Dumplings

Reviewed: Feb. 6, 2009
Quick, easy, and delicious. I also substituted 1/2 white sugar and 1/2 brown sugar.
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1 user found this review helpful

Stuffed Pork Chops

Reviewed: Dec. 11, 2008
I tripled this recipe because I had a pack of 5 butterfly cut pork chops to use. I used dried parsley and chicken broth, and I also substituted some diced stale bread and seasoned bread crumbs for the croutons. It was surprisingly easy to make, and turned out great. Neither my boyfriend nor I are big fans of pork chops, but we both really liked these, especially the stuffing. I'll probably try it again with chicken or turkey.
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2 users found this review helpful

Chocolate Chip Apple Cake

Reviewed: Dec. 1, 2008
I made this cake for Thanksgiving and it turned out great. I doubled the apples, and I'm glad I did. It tasted good the next day straight from the fridge or warmed in the microwave.
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1 user found this review helpful

Blackberry Wine Cake I

Reviewed: Dec. 1, 2008
I halved the butter for the glaze. I found red raspberry/blackberry Jello brand gelatin, so I used that. I made this cake for my family Thanksgiving gathering. Everyone said it was good, but maybe could have used more glaze because it wasn't evenly moist, and the moister parts were better. I personally think it had a funny aftertaste, but I would like to experiment with the recipe. Maybe next time I'll try orange gelatin and orange juice.
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1 user found this review helpful

Moroccan-Style Stuffed Acorn Squash

Reviewed: Nov. 3, 2008
I really liked this recipe because I needed to use up some acorn squash, and I had all the other ingredients at home already. The couscous mixture is good on it's own as well. I used vegetable broth instead of chicken, and added an onion. I also needed to cook my squash an extra 10-15 minutes, but it took that long for me to chop/assemble/cook the stuffing anyway, so it didn't matter.
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1 user found this review helpful

Baked Stuffed Pumpkin

Reviewed: Oct. 27, 2008
I made 2 of these this weekend to take to 2 parties. The amounts that this recipe calls for filled 2 medium sugar pumpkins, with about 1.5 cups left over. I forgot to add the raisins, and purposely omitted the rum. I also used crushed pineapple instead of chunks, and added about 1-2 Tbsp of tapioca to thicken it. I had to bake mine for about 3 hours at 350 to thoroughly cook the pumpkin. I served them as-is (not as a topping for anything). Also, I used only about 1/4 c brown sugar. I coated the inside of both pumpkins, then mixed the rest into the filling mixture. I decreased the spices as well. Everyone liked it.
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8 users found this review helpful

Dinner in a Pumpkin I

Reviewed: Oct. 13, 2008
I didn't actually follow this recipe. I made the 'Harvest Pork Stew' from this site, and baked it in a pumpkin. I just thought it would be helpful to share that I baked my pumpkin at 350 for about 2 hours, and thought it was done because I poked it near the top with a fork and it was tender. When I was serving the stew though, the bottom half of the pumpkin was still hard and not fully cooked. Make sure to check the pumpkin near the middle.
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21 users found this review helpful

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