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

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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!
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215 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!
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29 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.
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59 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!
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49 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
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185 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.
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1405 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.
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2 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.
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103 users found this review helpful

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.
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4 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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48 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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10 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

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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190 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

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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123 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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16 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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45 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

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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6 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

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