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Quinoa Black Bean Burgers

Reviewed: Apr. 22, 2012
I was so excited about making these. This is my first attempt at making a veggie burger and they turned out great. Only made some small changes: I always use chicken stock instead of water to cook my quinoa. Substituted shredded carrot for the bell pepper, used 1 teaspoon of minced garlic, 2 teaspoons of Crystal hot sauce and used 1/2 2 egg portion of Egg Beaters instead of 1 egg. I baked first then browned in skillet w/olive oil. I melted thinly sliced low-fat cheddar cheese on top to get that 'cheeseburger' experience. Served on whole wheat toasted bread with mustard, tomato and spinach. DELICIOUS!
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217 users found this review helpful
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Chocolate Covered Strawberries

Reviewed: Feb. 10, 2009
I made these for my daughter's 18th Birthday dinner. I served them with chocolate cupcakes with strawberry frosting. I used semi-sweet morsels instead of milk chocolate and used butter instead of shortening. I've been making chocolate covered strawberries with candi-quik for years but wow, these were so much better. The toothpicks make it so much easier to dip and I actually left them in for serving. Thanks for a great recipe! I can't wait to try this with white chocolate!
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3 users found this review helpful

Jenn's Out Of This World Spaghetti and Meatballs

Reviewed: Nov. 24, 2008
I've been making my spaghetti the same way for 20 years. I use a recipe my Mother made up using the spaghetti sauce packets, adding browned ground beef, tomato paste and water. This makes a very thick, rich meat sauce that my kids (27 and 17) absolutely love. I however, have grown tired of it and usually don't even eat it anymore when I make it for them. I really wanted to find a homemade spaghetti sauce recipe that I could adopt as a second option for weekends and special occasions. I love having a big pot of sauce simmering on the stove and how it smells up the whole house. I followed this recipe pretty much as written except I reduced the sugar to about 3 tsp and used dried oregano instead of fresh and omitted the parsley. I also used 36 oz of crushed tomatoes with 1 can of tomato paste and 1 can of tomato sauce. I also substituted one of the cups of water for red wine. This turned out wonderful! The meatballs were tender but held together well and it was so easy to roll them up and just drop into the sauce. I made them about 1 inch around and they were completely done in about 30 to 40 minutes just simmering on medium heat in the sauce. My only complaint is there weren't enough meatballs! Next time I might double them. I can't wait to make this again!
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2 users found this review helpful

Italian Chicken Marinade

Reviewed: Aug. 1, 2008
I always use salad dressing to marinate my chicken and add in some additional seasonings. I've used it on both boneless and bone-in chicken pieces. It's important to use an oil-based dressing. The low-fat or fat-free versions don't seem to give the meat near as much flavor. For a quick week-night meal I put the boneless chicken in baggies with the marinade the night before and then pop them in the oven or on the George Foreman grill the next night. They are ready in about 15 minutes. They are always moist, flavorful and cut like butter!
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3 users found this review helpful
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Fresh Blueberry Pie II

Reviewed: May 18, 2008
I made this pie last night and it was excellent! I'm not a baker at all but this turned out wonderful using ready-made pie crusts. I bought 2 bottom crusts and used one as the top crust. I modified the recipe by adding in some strawberries and cinnamon. I baked the bottom crust for about 10 minutes and set aside to cool. I cooked the pie filling using 2 cups of frozen blueberries (thawed, rinsed and drained) and 1 cup of fresh, sliced strawberries. I followed recipe exactly except for adding in 1/4 tsp of cinnamon. I put the fresh blueberries into the bottom crust then poured the cooked filling on top, put on the top crust and baked for another 15 minutes until browned. I served it with whipped cream. It was delicious! My daughter, who claimed she didn't like pie, gobbled up a whole piece! I chose this recipe because it didn't use cornstarch. The filling tasted very fresh and the fresh blueberries were still firm and just popped in your mouth. Next time I think I'll reduce the sugar just a bit and I might even try my hand at making my own pie crust. Thanks for an awesome recipe!
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Salmon Appetizers

Reviewed: Apr. 16, 2008
I made this as an appetizer at my son's 27th Birthday party. Everyone loved them (except my 17 year old daughter, but she's picky)! I used 1 1/2 6 oz packages of Chicken of the Sea Salmon instead of the can and added some sour cream in addition to the cream cheese. I substituted thinly sliced green onions for the parsley and omitted the cilantro altogether. I forgot to buy the salsa so I used some well-drains Rotelle tomatoes and also sliced up a fresh Roma tomato that I had on hand. They were delicious but a little mushy to cut even after being refrigerated for 2 hours. I think next time I make them I'll use 2 tortillas instead of just one I think also next time I would increase the cumin just a bit. Awesome recipe though and very versatile. It would be great with pineapple, black olive and bell pepper too!
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25 users found this review helpful

 
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