Goldilocks19 Recipe Reviews (Pg. 2) - (10405055)

cook's profile




View All Reviews Learn more

Perfect Turkey

Reviewed: Nov. 27, 2008
I really wanted to rate this recipe higher, but I have to admit, I was a little disappointed. The bird fell apart when I turned it over, only half way through the cooking time. I can't imagine how bad it would have been had it cooked 2/3 the way as the instructions said. I also had to keep adding liquid, as I had hardly any drippings. Was it moist? Yes, but not very different than other turkeys I have cooked. I think I will continue to make my turkeys the way I have done for years... The gravy was very good though! UPDATE: The leftovers were VERY good. I'm not sure why, but sometimes flavors mingle better after the first day.
Was this review helpful? [ YES ]
4 users found this review helpful

The Best Ugly Turkey

Reviewed: Nov. 22, 2008
I am rating this for the method of baking breast side down. I have my own method of seasoning that I use, so I can't rate this on taste. I only cook "breast side down" for an hour to hour and a half, as it keeps the breast looking nicer. I also put my seasonings in butter and place pieces of the seasoned butter on top of my stuffing, so when it's upside down, it's melting into the meat and my turkey always turns out moist and very flavorful. I also separate the skin on the breast and rub my butter mixed with seasonings underneath. I never use measurements, but perhaps I will this year, so I can post it on this site.
Was this review helpful? [ YES ]
103 users found this review helpful

Baked Pork Chops I

Reviewed: Nov. 20, 2008
I made this as the recipe stated, but I usually sample the gravies/sauces to see how they are, prior to serving. I really needed to doctor this up, because it was very bland. Before serving, I added extra garlic and steak seasoning and a half cup more wine. Otherwise it was way too dull. Once I jazzed it up, I got "Great" responses on the chops. I'm going to keep looking for a better recipe for chops, this one didn't quite cut it.
Was this review helpful? [ YES ]
2 users found this review helpful

Best Steak Marinade in Existence

Reviewed: Nov. 3, 2008
This marinade was amazing. I really wasn't sure about the ingredients (didn't want teriyaki type), and decided to take a chance based upon the ratings. Boy, was I glad I did. The steaks ended up marinating 3 days (due to changes in plans). They were so tender, and the taste... fabulous. This marinade is very subtle, it really enhances the meat well. I didn't have parsley, so I added a dash of thyme. My DH was extremely happy with the taste, and wants me to use this recipe again and again. ***UPDATE***-I wanted something different for Christmas dinner for 15 people, this was my choice, and everyone raved about how flavorful and tender the steaks were (we used flat iron steaks). I brought the steaks home from the store, fixed the marinade, popped them in the freezer for about a week, then defrosted them Christmas Eve. My DH put them on the BBQ to cook, YUMMM! On a busy day, it was an effortless, but outstanding main dish.
Was this review helpful? [ YES ]
1399 users found this review helpful

Apple Pie by Grandma Ople

Reviewed: Nov. 2, 2008
This an AMAZING recipe! I have made it half a dozen times now, and think I have come up with the PERFECT pie. Using suggestions from other reviewers, I changed the flour to 1 tbsp., added 2 tbsp cornstarch, 1/8 cup water, 1 tsp vanilla, 1 tsp cinnamon, 1/2 tsp nutmeg. I used my mandoline to slice the apples uniformly (much faster that way, too!), and mixed the syrup with the apples. Then I cooked it until the apples started to cook a little. This made the sauce very caramelly, but the moisture from the apples helped to keep it from hardening. I waited until the apple mix cooled, then using a slotted spoon I ladled the apples back into the pie. I could then control the amount of caramel that went into and on top of the pie (and the caramel wouldn't harden too much. I found that if I use 3 1/2 to 4 cups of apples, it seems to be just enough. My favorite to use is Granny Smith. I used the Never Fail Pie Crust II, but I use only @ 1/4 cup water in the crust, otherwise the crust is too hard to work with. I brush the unbaked crust with an egg wash, then add the filling (when cool). I bake the pie in the lower 1/3 of the oven, on a pizza stone as this seems to allow the bottom to cook fully, and keeps the top from getting too brown. The pie sets up beautifully! And smelled sooooo good while baking. My favorite way to make this is to substitute 1 cup of the apples with 1 cup craisins (dried cranberries that I microwave with a little water to reconstitute, then drain the
Was this review helpful? [ YES ]
185 users found this review helpful
Photo by Goldilocks19

Peach-a-Berry Pie

Reviewed: Oct. 23, 2008
I chose this recipe for my 1st homemade pie. I used dried cranberries that I added a little water to reconstitute, simmered them on the stove for about 10 minutes until they plumped up nicely, and added an extra tablespoon of sugar to sweeten them up a bit. I added the plumped cranberries to the peaches, drained it since my peaches were VERY ripe, and I didn't want a soggy pie. I added 2 tsp cornstarch to avoid any mushy filling. The pie was superb! The cranberries' tartness was a nice compliment to my super sweet peaches. My husband (who doesn't like peaches) LOVED this pie, and so did I. This recipe is really worth a try!
Was this review helpful? [ YES ]
48 users found this review helpful
Photo by Goldilocks19

Never Fail Pie Crust II

Reviewed: Oct. 23, 2008
I liked the reviews for this pie crust, but was really unsure with the vinegar and the egg that it called for. This crust was very flavorful. My only substitutions were using rice wine vinegar, but you couldn't taste it at all, and I used 1/3 shortening, 1/3 butter and 1/3 lard. I used this crust with the Peach-A-Berry pie filling recipe from this site. It turned out to be an amazing pie crust. It browns beautifully, but not too much (I place on rack in lower 1/3 oven for this). My guests have raved about how flaky and light the crust is. One important note: I only use @ 1/4 cup of water, sometimes a little more, sometimes a little less... (I add a little at a time to get just the right pie crust dough consistency, where it holds together when squeezed). This makes it very easy to work with. I've tried it with the recommended amount of water, and with less, and it just seems a lot easier to work with when using less. I use just a light dusting of flour when rolling the dough out, and find that it doesn't stick at all.
Was this review helpful? [ YES ]
59 users found this review helpful
Photo by Goldilocks19

Soft Sugar Cookies IV

Reviewed: Sep. 28, 2008
I was looking for the perfect sugar cookie recipe to compliment my homemade Jams & Jellies. This was it! I used my cookie press, made a small indentation in the center, and added my peach, apple, blackberry, loganberry, pear and cherry preserves. They are even better the second day! So soft and chewy... When I used my spiced preserves, I even added a little cinnamon to the mix to accent the spices, YUM! Thank you Laura, for such a great recipe!
Was this review helpful? [ YES ]
29 users found this review helpful

Fantastic Lemon Butter Fillet

Reviewed: Jun. 4, 2008
Prior to cooking, I read the reviews and followed some of the suggestions. I also "tasted" the sauce as I went. I used less salt and pepper (1/4 the amount listed). I also added 1/4 tsp dill weed and a heaping tbsp of Mayo (to help it "stick". The results were fantastic. Since we also had shrimp skewers, I wanted something similar but different (so the flavors would compliment each other), so I cut back on the lemon juice by 1/2, omitted the dill this time, and added a scant 1/4 cup grated parmesan. The shrimp were heavenly. This recipe is definitely a keeper, as my husband has recently developed a love of fish. Next time I'm trying it with a butter substitute, as my hubby has digestive problems with that much butter. But recipe definitely earns 5 stars! Update: I tried another variation using the mayo, parmesan, dill, and chives added to the basic recipe (like I've done in the past), and baked it over tilapia fillets. MMMMMMMMM! It was wonderful. My son, who doesn't really like fish, really enjoyed this! This is now my standard recipe for fish! If I could rate it 10 stars, I would! Next time, I'm going to try it with a splash of wine... Ohhhh, I can hardly wait!
Was this review helpful? [ YES ]
215 users found this review helpful

Displaying results 21-29 (of 29) reviews
Subscribe Today!

In Season

Chicken Breast Recipes
Chicken Breast Recipes

With our 2,700+ chicken breast recipes, you'll never serve the same old chicken again.

Zucchini On The Grill
Zucchini On The Grill

The firm, juicy texture of zucchini make them a perfect side to toss on the grill.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States