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Haunting Hot Chocolate

Reviewed: Nov. 14, 2009
I tripled this recipe because I wanted to make enough to use in individual servings. I found that for 8 oz of hot water you'll need 5 level Tablespoons of the hot chocolate mix. This is not too sweet and not too chocolaty, with a hint of cinnamon. Very tasty served with some marshmallows on top. Thanks for the recipe.
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32 users found this review helpful

"Casey Dias" Tortillas

Reviewed: Nov. 7, 2009
Of course, 5 stars. It's my recipe! These are so easy to make and with the variety of things you could add, they make it to our table often. One option I didn't mention in the recipe.....You can simply use one large tortilla and place the ingredients on ONE HALF and fold it over. Browning both sides may be easier for you this way. Enjoy!
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2 users found this review helpful

Homemade Cream-Style Soup Mix

Reviewed: Nov. 6, 2009
What an excellent way to free yourself from the canned stuff! I made up a batch of this months ago and just never gave my review. I followed the recipe except for the vegetable flakes, I couldn't find anything that said 'vegetable flakes' in the spice isle! . I used some dried celery and dried green and red bell peppper in its place. This is so easy and convenient to use in any recipe that calls for those "Cream of____Soups".....I'll never go back to the cans!! Thanks for the recipe.
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12 users found this review helpful
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Pork Chops Deluxe

Reviewed: Nov. 6, 2009
This is SOOO GOOD! First let me say I don't use the "Cream of _____ soup", instead I use AR's Homemade Cream-style Soup Mix. I also used chicken broth to boil my rice. Other than that, I followed the recipe and this is now my favorite pork chop. The whole family loved it and we had no leftovers.
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2 users found this review helpful

Thick and Chunky Spaghetti

Reviewed: Oct. 29, 2009
This is my personal recipe, so of course I had to have a review. Something that I neglected to say in my instruction is that I usually have to add about a 1/2 cup water to this sauce as it's simmering. I used to make this with the addition of green bell peppers but over the years my stomach didn't enjoy them as much. So I've left them out of the 'official' rendering. Hope you like it as much as my family does.
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1 user found this review helpful
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Chocolate Peanut Butter Marble Cake

Reviewed: Mar. 27, 2010
Never had a peanut butter flavored cake before. This is excellent!! I used creamy peanut butter in place of peanut butter chips. It seemed to me that a cup and a half was too much batter to be adding in to the cocoa mixture because when I went to drop it over top by the spoonfuls it almost completely covered it. I thought there was no way to swirl it in without totally mixing the two batters and coming out with a light brown cake BUT it worked. The chocolate swirl looks AWESOME! I topped it with a simple icing of milk and confectioner's sugar. It took 40 minutes to bake. Definite Keeper!!!
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3 users found this review helpful
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Sauteed Apples

Reviewed: Mar. 31, 2010
Simple and delicious! We had them all eaten before I could use them for a topping on anything. I sliced mine pretty thin...quarter of an inch or less. Thanks for the recipe! It had been in my recipe box forever.....
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1 user found this review helpful
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Country Apple Dumplings

Reviewed: Oct. 16, 2009
Normally with all my substitutions I wouldn't rate a recipe. This turned out so good, I just had to say what I did that worked out anyways. I calculated this for 24 servings. Which meant 1 1/2 c. butter. I had no butter. I subbed about 1/3 c. of shortening and the rest was orange juice. Needed 2 1/4 c. white sugar, only had 1 3/4 c. So I added about 1 TBsp. molasses and 2 tsp. vanilla extract. I was afraid of it not being flavorful enough without the butter. I also tossed my apple slices in cinnamon and sugar before wrapping them in the dough. And finally, I used almost a whole can of Sierra Mist because my hubby drank the last Mountain Dew. My daughter did most all the prep herself. These came out SO GOOD!! Even with all the subbing...so I had to review. I'd give it 10 stars if I could.
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2 users found this review helpful

Cabbage Roll Casserole

Reviewed: Oct. 14, 2009
Just like cabbage rolls without all the work!I cut the recipe half but kept the amount of tomato sauce about the same (I used maybe 20-22 oz.)Also, I gave the rice a head start by bring a cup of beef broth to a boil and then adding the rice. Removed it from the heat.After sauteing the onion (I put some chopped garlic in as well,3 cloves) and browning the beef, I combined everything in a 9x13 in. pan. Covered and baked for 1 hour. We ate this 2 days in a row. Excellent recipe. Thanks!
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Irresistible Double Chocolate Muffins

Reviewed: Apr. 9, 2010
Fantastic! Healthy! I didn't have any chocolate chips so I used some caramel bits I had. Great idea! This batter made about 12 large muffins and 12 mini muffins with a bit left over that I haven't made yet. Mini muffins took 15 minutes to bake. The large ones took 20 minutes. Thanks for this recipe, it's a keeper!!
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3 users found this review helpful
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Pumpkin Roll I

Reviewed: Apr. 23, 2010
This could not be easier to make. My 9 yr. old helped with everything! I didn't find out til it was too late that I was out of all purpose flour, so I used bread flour and it worked great. Also out of vanilla extract but with only 1/4 tsp. called for, I don't think anyone will miss it. I used real butter to grease the jelly roll pan. It baked in 15 minutes, not a minute longer. The filling was pretty sweet and the pumpkin flavor was mild. Nice presentation when you slice it up!! Thanks for this recipe. It will get a workout next Christmas, that is for sure.
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Dill Pickle Meatloaf

Reviewed: Apr. 29, 2010
PICKLES!! I would have never thought to use pickles and pickle juice in a meatloaf. This made the house smell like a McDonald's hamburger as it was baking!!LOL I don't know if it is the ratio of fat to meat in our beef, or what, but I always have to use 2 eggs in my meatloaf. So, I did in this recipe, too. Also used 2 slices of bread. I kept everything else the same and it held together very well. I bake meatloaf on a wire rack wrapped in tin foil (poked full of holes with a toothpick for easy drainage of any grease) instead of a baking dish. I free formed the loaf. Baked for 1 hr and 10 minutes. The whole family loved this and said they'd definitely eat it again. Thanks for a great meatloaf!!
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9 users found this review helpful

Monkey Bread I

Reviewed: Sep. 29, 2009
Oh, the memories!! I hadn't had any monkey bread in years...my hubby and my daughter had never had it before. I was stoked to find this recipe because I had a can of butter flavored biscuits. I had to cut everything by a third on account of the one can. This was so good! Next time I'm thinking of putting some chopped up pitted prunes instead of raisins. I didn't do the nuts or raisins in this.
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1 user found this review helpful
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Chicken Stew with Dumplings

Reviewed: Sep. 29, 2009
I chose this recipe because I was out of Bisquick mix to make dumplings. I was very pleased with how these dumplings turned out. I made them teaspoon size. I also forgot to add the peas. I mixed up a cup of evaporated milk and 2 teaspoons cornstarch and added it during the last 10 minutes of cooking time. This gave it a very creamy texture, which I like. You can't go wrong with this recipe unless you don't like chicken and dumplings to begin with. A keeper!
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2 users found this review helpful

Honey Mustard Chicken with Pretzel Crust

Reviewed: May 4, 2010
This was excellent chicken, Kathleen!! The only thing I left out was the grainy mustard, didn't have that. Baked 25 minutes and it was just right. The hubby requests that I deep fry it next time, lol (if it ain't broke, don't fix it, I say)....he decided he likes pretzels and just didn't know it!
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4 users found this review helpful
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Crumb-Coated Chicken Thighs

Reviewed: Sep. 21, 2009
My husband thought this was the best chicken he's ever had. I only had 5 chicken thighs. I made fresh bread crumbs from a loaf of Italian bread. On the advise of other reviewers, I upped the amount of crumbs to about half a cup. Baked for 45 minutes and did not turn the chicken over half way through. Great recipe. I will make this again for sure. Edit: I baked these again but this time placed them on a rack on the cookie sheet to drain all the fat and didn't turn them over during baking. Excellent.
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Diane's Colcannon

Reviewed: Sep. 21, 2009
I would have never thought to mix cabbage and mashed taters. Really tasty dish! I didn't put my butter in at the end. I mixed it in with the milk when mashing the potatoes. We had no leftovers (my daughter went back for seconds!)This is a great way to change up your plain ol' mashed potatoes.
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Authentic Chinese Egg Rolls (from a Chinese person)

Reviewed: Sep. 14, 2009
These being my first ever homemade egg rolls, I think they turned out great. I didn't have bamboo shoots, used bean sprouts instead. I also had fresh button mushrooms. By the time everything was ready to refrigerate I realized I forgot to shred my pork so I opened a can of precooked chicken and put that in instead. I added about 3 Tbsp. of Oyster sauce to the mix. The egg rolls were easy to assemble (my 8 year old helped me with everything). We only made half the batch. I planned on assembling the rest and freezing them the following day. If I could give just one tip...whatever type of tray or pan you have your cabbage mixture in, you need to prop it up on one end so all the oil/juice runs out. Otherwise the egg rolls are a bit soggy inside. I placed my leftover mix in a ziplock bag. So I'll be cutting the corner off and letting all the juice run out before making the rest of the egg rolls. Thanks so much for this recipe...it was a success for me!
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5 users found this review helpful
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Artichoke Stuffed Mushrooms

Reviewed: May 6, 2010
10 stars!!!! Restaurant quality and my husband said tonight's whole dinner was restaurant quality. Thanks, Anita!! I had to sub Cotija, Mozzarella and a bit of cheddar for the Italian blend. Worked great! I had never had an artichoke before.....I have been missing out!!
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Best Chicken Ever

Reviewed: Sep. 3, 2009
I was prepared to not like this because we usually like our chicken fried. However, this was pretty tasty! First off, I put the cornflakes in my Magic Bullet (mini blender) to make them very fine. I only used about 1 1/2 cups because I only had 3 boneless skinless chicken breast.I used 1 tsp. Italian seasoning and 1 tsp. garlic powder also. As a personal preference, I cut them into strips instead of baking them whole. Then I put the sour cream with the chicken into a ziplock bag. Refrigerated for about an hour prior to cooking. Then after coating chicken with cornflakes I placed them on a wire rack on top of a cookie sheet (several reviewers had said that their chicken wasn't crispy enough when just placed in the bottom of a pan.) I omitted the butter, as I didn't find it necessary. After 35 to 40 minutes in a 350 degree oven, they were done. I was very pleased at how well these turned out and will definitely make them again. Thanks for the recipe.
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6 users found this review helpful

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