Goldilocks19 Recipe Reviews (Pg. 1) - (10405055)

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Marinade for Chicken

Reviewed: May 28, 2014
I made the recipe in the measurements stated, but had to make a few substitutions, Balsamic vinegar instead of red wine vinegar, prepared mustard instead of dry mustard, and thyme instead of parsley (gave it a little more savory flavor). I also added chopped garlic, 2 tsp. I ended up letting it marinate for 3 days, due to change in dinner plans, and boy, was this ever good!!! I cooked it on the grill for approximately 12 minutes, total, using skin on chicken thighs. It was heavenly to smell while it cooked, I couldn't wait to try it! This is now my standard marinade for grilling chicken, although I'm sure it would be wonderful cooked on the stove or baked. I am finishing the leftover piece today, as I write... This is a "Must Try" recipe.
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0 users found this review helpful

Double Tomato Bruschetta

Reviewed: Feb. 2, 2011
I made this recipe as written, except for the baguette and Mozzarella (I was looking for a flavorful, low cal blend to add to cabbage to get the bruschetta flavor...). I really felt like it was missing something besides the bread and cheese. If I used shredded Mozzarella, it would get soggy... Well, I added about 3/4 tsp of grated Parmesan, and that gave it the flavor it was missing... and took it from a good quality recipe to a restaurant quality (or better!). It's funny how a simple ingredient can be the item that brings it all together... I'd suggest trying it both ways, and seeing if you would agree. With the addition of the Parm, I give it 5 stars, but as written, 4 stars. But it's a very good base.
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21 users found this review helpful

Apple Bavarian Torte

Reviewed: Oct. 18, 2010
I liked that this recipe sounded easy, with beautiful results. Well, it was easier than I expected. I followed the instructions, with the exception of cooking the apples in the mircowave for 3 minutes. I liked the way the photo looked and decided to layer it... from the bottom, to the top, I used crust, filling, apples, filling, and more apples (arranged in a circular pattern on top). We did not have the almonds, and so I decided on a cinnamon sugar sauce. YUM! Got rave reviews from everyone, and they were fighting over who got the last of it. This would be impressive enough for guests. Next time I may glaze it with my Cabernet Sauvignon jelly and use pears, instead of apples. Thank you, Terri, for a wonderful recipe. It will be in my holiday repertoire this season as everyone has already requested it.
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15 users found this review helpful

Homemade Wonton Soup

Reviewed: Apr. 3, 2010
Oh My! This was good! I did substitutions based on what I had on hand. I didn't have the Ground Pork, but I did have bacon bits (don't laugh, it worked!!!), so I used 1/4 cup bacon (any more than that and it would have been too salty). In other recipes I saw on other sites, the broth was made using pork bones and shrimp shells, so I wrapped the bacon in cheese cloth and steeped it in the broth for 10 minutes. I threw my frozen shrimp in the broth to defrost and pulled it out after about 5 minutes. I also added 1 small knob of fresh ginger, sliced into 5 pieces, and let that steep for 45 minutes. The broth ended up having a full, rich complex flavor that is amazing. I then ran the bacon bits through my Magic Bullet to make the pieces less chewy and it gave it a great texture. I coarsley chopped the shrimp, put it in the green onion and bacon mixture, and kept everything else the same, except I didn't need to add salt due to the saltiness of the bacon. I found that I could barely fit 1/2 teaspoon of the mixture onto the wonton and still fold it without tearing. As a result, I ended up with 50 wontons!!! I also cooked the wonton's separate from the broth, then added them when done. This ended up being a phenomenal comfort food! Sure it took a while to make the wontons, but I sat and listened to good music while making them so it wasn't a chore! Thank you, Starry Night for a wonderful base that can even be modified to what's on hand. Now, back to my soup!!!
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32 users found this review helpful

Balsamic-Glazed Salmon Fillets

Reviewed: Feb. 1, 2010
I felt uncomfortable using 1/3 c Balsamic Vinegar and only 1 Tbsp Honey, and felt that the measurements were backwards, so I used 1/3 c Honey and 1 Tbsp Balsamic Vinegar. I'm really glad I did! Everyone raved about how first you taste the glaze, then the salmon taste pops in, and that the glaze was a wonderful complement to the salmon. I accompanied this with Balsamic Roasted Red Potatoes. My 11 year old Grandson remarked how great it was to get a gourmet meal at home. It turned out really well with the changes I made, and with my changes, I would definitely make this again!
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0 users found this review helpful

Balsamic Roasted Red Potatoes

Reviewed: Feb. 1, 2010
These potatoes went really well with the Balsamic-Glazed Salmon Fillets (also in Like most others, I was concerned about the amount of vinegar, but the potatoes came out with a very nice flavor. My only correction would be to cook longer than the 35-38 minutes, another 5-10 would have been perfect. As it was written, I had to pop them in the microwave for 4 minutes to finish them, as the fish was waiting.
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0 users found this review helpful

Tex-Mex Quinoa Salad

Reviewed: Jan. 28, 2010
This was my first venture with Quinoa, and it was delicious! I added a chicken boullion to flavor the Quinoa itself, and since other readers complained it was mushy, I cooked it only the 20 minutes til it was al dente. The texture was perfect and seemed to be just as good the next day. I was out of garbanzo beans, so I had to pass on that. I only had stems of cilantro left from dinner last night, so I chopped those fine, didn't have the cheese, added avocado, garlic, onion and fresh tomatoes. It is really good! I would recommend people who are shy about trying Quinoa to use this recipe! And... it's good for you!
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31 users found this review helpful

The Best Chicken Fried Steak

Reviewed: Nov. 18, 2009
Yum! I found 6 frozen cube steaks at our local Grocery Outlet for less than $4. They were perfect for this recipe. Followed the directions except went a little light on the hot sauce. Our entire family loved it. They only suggested that I use garlic in the gravy. Will do that next time, and there WILL be a next time! Thanks smylpurty for a great recipe!
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2 users found this review helpful

Grandma's Egg Custard Pie

Reviewed: Jul. 17, 2009
This pie was good, but a little to "eggy" for my family. To avoid the crust being overdone, I baked it on the lowest rack, this helps the bottom of the pie to not be soggy, and keeps the top from browning too much. Reading the reviews, I think it would be a very good base for adding Coconut, for a Coconut Custard pie. I will say the texture was very nice and smooth, but just couldn't get beyond the "eggy" taste.
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10 users found this review helpful

Broccoli Salad I

Reviewed: Jul. 17, 2009
This was very good. My only changes were using Broccoli Slaw you buy already shredded, I left out the sunflower seeds (didn't have any), and used @ 1 tbsp. rice wine vinegar. I was in a hurry and "eyeballed" the measurements. This salad was Fantastic... my 7 year old grandson said it was AMAZING! That is quite a compliment coming from him. It took all of 5 minutes to throw it together, and it was YUMMY! It's now going into my "side dish" favorites. Thanks for the recipe, Jennifer.
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7 users found this review helpful

Cola Pot Roast II

Reviewed: Jul. 17, 2009
This was really excellent. I first seasoned the roast with a little Steak Seasoning. I also added some quartered mushrooms to the veggies. I used the entire package of gravy mix, and the consistency ended up being perfect for gravy. I didn't have to do a thing except remove the bones from the chuck roast I used. The flavor was better than the recipe I've used for many years. BTW, I used Diet Cola. You couldn't tell there's any cola in it, it didn't add any extra calories, and the sugar didn't burn onto my roaster. Another thing I did was to line the roaster with Aluminum Foil, so clean up was super easy. This has now become my favorite roast recipe. Thanks, Sher, for an excellent roast recipe.
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5 users found this review helpful

Taco Rice

Reviewed: Apr. 3, 2009
This was pretty good, but I had to substitute boullion for the broth, and diced tomatoes for the tomato sauce (this was what I had on hand). My sweet daughter in law bought handmade tamales, and we needed a side dish in a hurry. This fit the bill with my substitutions. The family liked it. I would probably make again, following the directions to try it as written. All in all, a great recipe!
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3 users found this review helpful

Stir-Fried Rice

Reviewed: Mar. 23, 2009
I decided, at the last minute, to have fried rice with something my Daughter-in-law prepared. This was good and quick. Everyone liked it, thought it was really good for being so quick. I didn't have the chicken broth, so I used chicken boullion, and it ended up a little salty, but I can't blame that on the recipe. I actually "fried" it a little at the end by adding a little more oil, this seemed to take away the "Minute Rice" texture, and make it better. I'd definitely use this recipe again when I'm pinched for time.
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40 users found this review helpful

Modenese Pork Chops

Reviewed: Jan. 24, 2009
This was a good base recipe, but I'm a "taster", and as a result, I modified it, after making it the original way... I found the original way good, but lacking something... So I added 3 tbsp of herbes de provence, 1 tbsp of thyme, and 1/2 tsp of seasoned salt. With these additions, I think it took it to five stars, and my family loved it! I found that by browning the chops, then cooking it covered, on very low heat, I was able to let it cook for at least 1/2 hour and still remain tender and juicy. With my modifications, I would definintely make this again, but without... maybe, maybe not. My next time making it, I'm thinking about adding a little balsamic vinegar to it.
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13 users found this review helpful

Wine Jelly

Reviewed: Dec. 20, 2008
This is a great recipe, as written. I had no problem with the jelly setting up with the powder pectin. I used a Cabernet Sauvignon first, then a White Zinfandel. Between the two, I actually preferred the Cabernet. There is a very pleasant, soft, light wine flavor. One reviewer gave hers as gifts but they didn't seem received well... What I did was invite people over for an open house, and actually served the White Zin over cream cheese with crackers, and the Cab was included in 2 desserts, one a pear tart with the Cab glaze, and the other I took a pound cake, cut in half, poked holes, heated jelly til it was pourable, poured it on the 2 sides of the pound cake, let it soak in... then I put whipped cream on the top of the bottom layer, replaced the top layer, then piped rosettes on top. It presented beautifully, and it gave my guests an opportunity to try what they were getting. This opened their minds to how good it really was. I also told them it was yummy on ice cream, too. A lot of people can't picture how things can be used, until you show them.
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114 users found this review helpful

Blooming Onion and Dipping Sauce

Reviewed: Dec. 16, 2008
5 stars for the sauce only (i was using packaged onion petals and didn't realize the sauce came with it). I made this sauce, then found the petals came with it, put both sauces out, my family actually preferred this recipe more than the one that came with the petals! Next time I'm going to try the full recipe, as it looks awesome, and my family seems to love them!
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0 users found this review helpful

Downeast Maine Pumpkin Bread

Reviewed: Dec. 9, 2008
I chose this recipe due to the reviews, and made the recipe exactly as given. I found it good, but not great. I baked mini loaves, and got 16 loaves total. The first half, I left the recipe "as is", the second half, I added 1/2 tsp vanilla (had only half the batter left), doubled the spice amounts, and sprinkled cinnamon sugar on the tops. The recipe was way better with the changes. I found my mini loaves baked perfectly in 25 minutes. In the second batch, I also added a few chocolate chips and walnut pieces and dried cranberry to one of the loaves. I couldn't taste the cranberry, but the chocolate chips and walnuts made it even better (never had this combo before, really wasn't sure it would be good...) It was heavenly!!! When I make it again, I'll be adding the choc chips and walnuts, for sure! I will continue to use this recipe, but with the modifications mentioned above.
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143 users found this review helpful

Easy Decadent Truffles

Reviewed: Nov. 30, 2008
I'm actually wanting to rate this recipe 4 1/2. This was an easy to follow recipe, we added coconut to half the truffle mixture. We rolled the chocolate half in cocoa powder, and the coconut half in chopped almonds. The reason I did not give it a 5, and I can't believe I'm saying this (I'm a chocoholic), but it was a bit too chocolatey. We tried dipping a few, but preferred the truffles coated with the cocoa and coconut. We're trying mint flavoring and raspberry with a hazelnut inside next.
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4 users found this review helpful
Photo by Goldilocks19

Cherry Pie III

Reviewed: Nov. 27, 2008
I fixed this pie for Thanksgiving, I could not find tart cherries, so I settled for frozen sweet cherries. I wanted to double the recipe but was about 1 cup short, so I added Craisins (dried Cranberries). Following the recipe, I poured the cherry mixture into the pie crust, and started to build my lattice crust. I should have waited until the mixture cooled, as it melted the shortening in the dough, and I had a hard time keeping it from stretching, so I would recommend to others who are doing the lattice crust, to wait until the filling is cool. Other than that, my pie got rave reviews from our guests. I will make this again in the future, it was very good, served with homemade whipped cream... YUM!
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9 users found this review helpful

Candied Yams

Reviewed: Nov. 27, 2008
OK, I have NEVER liked Candied Yams, but this is with out a doubt THE BEST recipe for them you will EVER find! I now LOVE them! I followed the recipe, but then added the cinnamon that a few other reviewers mentioned, and I think that's what sent this dish over the top! The instructions were easy to follow, it was so simple to make. I didn't tell my husband that we have leftovers, because by tomorrow morning.... we won't! My recommendation???? Don't look further for another recipe. This is the one! BTW- we had 17 people for Thanksgiving, and this was the side dish everyone raved over.
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43 users found this review helpful

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