Omgirl Recipe Reviews (Pg. 1) - Allrecipes.com (10347850)

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Breakfast Casserole II

Reviewed: Oct. 7, 2007
This recipe was just OK. First of all, it was pretty bland. I would definitely season (and maybe even brown) the potatoes first so they are more flavorful. I also found the potato to egg ratio to be too high. It seemed like mostly potatoes with a little egg around them. I'd half the potatoes if I made it again. It needs salt and pepper for seasoning. And I'd put the cheese throughout for even flavor, not just on top. The whole thing was kind of bland except for the sausagey bites, but it's a good base to start from if you tweak it a bit.
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307 users found this review helpful

Hot Bacon Dressing

Reviewed: Apr. 15, 2010
Very good. I made this with Truvia (0 calorie natural sweetener) because I'm on a diet. It still tasted really good (I used 12 packets, FYI). I only give it 4 stars because it was a bit too strong/sour for me. I might try a different vinegar next time, like white vinegar, or just reduce the vinegar a little. Or maybe even leave out the mustard? But overall, especially on the salad, it was delicious.
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12 users found this review helpful

Plantation Gingerbread

Reviewed: Dec. 29, 2011
Absolutely wonderful! This gingerbread turned out exactly like I had hoped. It was dense, flavorful, and delicious. The spices were just right. Mine was a titch dry, but I think I just cooked it too long. It had such a nice flavor I know I"ll try it again and just cook it a hair less. If you're looking for a yummy, traditional gingerbread cake, this is it!
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6 users found this review helpful

Soft Sugar Cookies IV

Reviewed: Feb. 15, 2011
Excellent sugar cookies! Very buttery tasting and very soft. Not flavorless like the ones you buy in the grocery store bakery, but just as soft and light. I also like that it doesn't call for any ingredients I may not have on hand all the time like sour cream or cream of tarter. Just FYI: I wanted a recipe to make cut-outs, but I found this dough a bit mushy for that, even after chilling a while. so if you want to make cut out cookies for decorating instead of rolled in sugar as in the recipe, I'd add an additional cup of flour. Even with that flour, these cookies were soft and very tasty and turned out perfect as Valentines hearts.
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5 users found this review helpful

Southern Peach Cobbler

Reviewed: Jun. 12, 2007
This recipe turned out very soupy. There was so much juice in the peach part that the topping just sunk in and disappeared (it might need some thickening agent). Also, the baking soda made it taste kind of bitter. It's too bad--it was for a bunch of guests and I was very embarrassed at how it turned out.
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5 users found this review helpful

Tortellini Salad

Reviewed: Jul. 22, 2013
This salad was just so-so for me. (And though I usually get rave reviews for my recipes at family parties, I only got one compliment on this one.) I loved the ingredients in it-- pretty much all things I like. But somehow the final product was kind of bland. It must have been the dressing. I think I will make this again because I really like the parts, but I will use kalamata olives for more flavor, maybe throw in some parmesan for depth, and I might use a bottled Greek or Italian dressing rather than just the oil/vinegar/Italian herbs. I think this salad has potential, but it needs some tweaking to be up to my standards.
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4 users found this review helpful

Fresh Southern Peach Cobbler

Reviewed: Jun. 3, 2007
I don't know what went wrong, but this recipe did not turn out at all. Maybe it was that my peaches were too ripe and juicy? All I know is it was very runny and the topping all sunk in and dissolved. It looked fine about half way through, but there was too much moisture and it ended up being peach soup. It was a disaster. I was embarrassed because it was for a dinner with friends, too. We ended up using it as topping on the vanilla ice cream instead. Too bad. I'll be trying another recipe next time.
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4 users found this review helpful

German Spaetzle Dumplings

Reviewed: Sep. 12, 2011
Absolutely delicious and authentic. I lived in Germany for a year and spaetzle is one of my favorite dishes. This recipe tastes just like I remember. The only change I made is boiling the noodles in chicken stock. It adds flavor. Otherwise I followed it exactly and it turned out great. My husband even ate them witout gravy this time!
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3 users found this review helpful

Pork Tenderloin with Gravy

Reviewed: Mar. 2, 2012
I wanted a nice pork and gravy recipe to try instead of my usual creamy mushroom gravy. But I found the balsamic vinegar taste totally overwhelmed all the other flavors in this sauce. I only used half the recommended amount too, because I know how strong it can be. I guess maybe other people really like a strong vinegar flavor, but I found it to be just too much. My husband agreed and said this pork was just OK. If I made it again, I'd probably try the red wine vinegar instead, but I'm not sure I'm going to risk it a second time. I'll probably keep looking.
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2 users found this review helpful

Custard Sauce

Reviewed: Dec. 27, 2011
I hate to have to give such a bad review, but this sauce just isn't a good recipe. First of all, it's super thin. Watery even. I followed the directions to a T, even used whole milk, but when I let the sauce cool, even overnight, it never thickened and was like pouring milk on my gingerbread. Secondly, it was too sweet. On the gingerbread it helped, since gingerbread isn't that sweet. But just tasting it with a spoon, it was soo sugery. Thirdly, adding the vanilla after cooking, it didn't blend in at all. It just sat on top of the custard in little pools of brown and refused to mix in. It should be added with the milk during heating. I was so disappointed with how this turned out. I was able to salvage it the next day with a few extra egg yolks and some corn starch. Then it was delicious! But by then it was a completely different recipe. So I suggest you look elsewhere if you want a thick, creamy custard sauce. Try one that only uses egg yolks, as a true custard should. Also, you need to bring the milk up to a higher temperature before mixing some with the eggs. Following this recipe's instructions, the milk was barely luke warm when the sugar dissolved and I added some to the eggs. Other recipes state that the milk must be very hot when you mix it into the eggs. I'm not sure which thing contributed most to the failure of this sauce, but a complete failure it was.
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2 users found this review helpful

California Halibut Bake

Reviewed: Dec. 1, 2011
sorry, but this was awful! 4 beatufiul halibut steaks ruined, as far as I'm concerned. The lemon pepper was all you could taste and it was just too much! I bet the rest of the sauce was delicious, but you coudn't taste the delicate flavors of the sour cream and parmesan over the lemon pepper. I actually think I'll try this recipe again, omit the lemon pepper entirely, just salt and pepper the filets and add lemon juice to the sauce. I bet it will be wonderful!
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2 users found this review helpful

Better Than Best Fried Chicken

Reviewed: Jul. 9, 2010
Very good. I followed the recipe exactly (I used 1 tsp salt and 1/4 teaspoon pepper). It certainly was crispy and the chicken inside was very moist and juicy. The flavor of the batter was quite good (I used Lawry's), and I didn't have any problems with it sticking. I can't say it was the best chicken I've ever had, but it was quite good and I would make it again.
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2 users found this review helpful

Slow Cooker Beef Stew I

Reviewed: Dec. 27, 2009
This stew turned out well. It has a good flavor. But it was a bit low on broth/gravy for me. So I added an extra cup of beef broth with a teaspoon of flour mixed in and it was just right. I'll definitely use this recipe again.
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2 users found this review helpful

Sweet Potato Casserole IV

Reviewed: Nov. 27, 2009
YUM! My only complaint about this recipe would be that the amount of potatoes needed is a little unclear. I discovered eventually that you need 3 cups of already mashed potatoes. I measured the 3 cups when chopped and raw. Then I cooked and mashed them, leaving me with about half as much as necessary, so I had to cook and mash a second batch. So if you're wondering how many sweet potatoes makes 3 cups mashed, I'd say about 6-7 average sized sweet potatoes. Other than that, it's a wonderful recipe! I don't like sweet potatoes, but these were good enough that even I had a helping. My family went nuts over them for Thanksgiving. I made two batches, one with the recipe's topping, one with caramel and toasted marshmallows. Both got rave reviews. p.s. I used cream because I didn't have any evapoted milk, and it turned out fine.
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2 users found this review helpful

Chocolate Mint Candy Pie

Reviewed: May 17, 2009
I thought this recipe was just OK. It wasn't nearly minty enough, in my opinion, and it was so rich we all could only eat a few bites (there were a lot of plates with half-eaten pieces, which I hate to see after that much work). I didn't use the coffee because I didn't have any on hand. I'm not sure if that would have improved the flavor or just made the mint even less noticable. I wouldn't make this pie again. It wasn't awful, but I'd rather find another recipe for next time with more mint and less heaviness.
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2 users found this review helpful

Moon Cake

Reviewed: May 17, 2009
Such a fantastic, light recipe. It's a great dessert option when you don't want something rich and heavy. Every time I make it, people ask me for the recipe. The only things I change are that I use real whipped cream and that I add an extra 1/2 cup milk to the pudding because the pudding barely covers the crust. Sometimes I also add crushed, toasted almonds on top. But this recipe is really fantastic as is.
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2 users found this review helpful

Easy Never Forgotten Guacamole

Reviewed: Feb. 1, 2009
This was good guacamole. It was creamy and light. But I felt that the cream cheese drowned out the yummy flavor of the avacados, so if I did it again, I'd half the cream cheese. I also added lime at several people's suggestion and it definitely added to the flavor (and I coated the top with lime when storing and it didn't turn dark green). I think I'll make this again with those changes because I liked how smooth and simple it was.
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2 users found this review helpful

Easy Peach Crisp II

Reviewed: Nov. 22, 2007
I never thought I'd say this, but there was too MUCH topping! Not because I don't like topping, but because I physically couldn't fit more than 1/2 of it on top. But it was delcious. And I like this non-oaty topping a lot.
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2 users found this review helpful

Chicken Noodle Soup

Reviewed: Jan. 9, 2013
I thought this was a wonderful, very easy, very quick chicken soup recipe. I tried another recipe before this that called for the stock to be from scratch (boiling a chicken, etc.) and this recipe was just as good if not better. I like the spice better on this one too, and it took 1/3 the time! I only made a few small changes. I didn't have marjoram, so I used 1/2 tsp of thyme and 1/4 tsp celery salt. I also ended up adding half a can of cream of chicken soup, because I like my soup a little thicker and creamier. But the broth before I added it was delicious, so don't think the soup needed it. I threw in a few more vegetables that I had on hand as well. But even without them, the soup would have been flavorful and good. My husband, who is picky about his chicken soup, ate two bowls and my mother said it was probably the best chicken soup she's ever had! That's quite a compliment coming from my mother!
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1 user found this review helpful

Soft Sugar Cookies V

Reviewed: Dec. 27, 2009
Absolutely delicious! These cookies were flavorful, soft (even a few days later) and easy to work with. I didn't even chill the dough a long time. I just rolled it out, put it on a cookie sheet, and set it in the freezer for 1/2 hour. Then it was well-chilled and easy to work with. This is a great sugar cookie recipe if you're bored with the flavorless ones you usually get at holidays.
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1 user found this review helpful

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