1gdcowgrl gone Recipe Reviews (Pg. 1) - Allrecipes.com (10620038)

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Candied Salmon

Reviewed: Oct. 25, 2007
We eat alot of fish at my house, so I went looking for something different to try. This recipe was SOOO good and easy to do. My husband loved it, my 6 year old did not. I would make it again though!
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3 users found this review helpful

Red Skinned Potato Salad

Reviewed: May 3, 2011
My first time making potato salad with red skinned taters and after the 2 thumbs up I got from the husband, I'll be using red skinned taters from now on. I had no bacon in the house ( the world is surely ending soon) so had to leave it out and I had to add a giant squirt of mustard. Old habits die hard. This is a simple, tasty recipe. I might also add that after the taters have boiled long enough, I submerse them in cold water to stop the cooking process. This recipe is a keeper. Sorry, there's no photo. The husband inhaled the tater salad before I could get a good one.
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13 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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1 user found this review helpful
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Chicken Fried Venison Steaks

Reviewed: Jan. 28, 2011
Oh, Deer!! These were fantastic steaks. Tender and tasty. I don't usually measure unless I'm baking but opted to do so with this recipe as it was my first time cooking venison and I didn't want to screw this up. I made a salt water brine and soaked my venison steaks for 4 hours prior to preparing them. I had 4 steaks and barely had enough of the breading mixture for all 4, so there wasn't any left for the gravy. Cooked these in my electric skillet at 325 degrees, 4 minutes per side and didn't crowd the skillet (that lowers the oil's temperature and affects your final outcome) I've never caramelized onions in hot oil, so I skipped that part. I caramelize using the low and slow method. I opted to make a simple bechamel sauce since I had no bread crumbs left. This was loved by the whole family and I tell you....I don't want another plain ol' chicken fried steak. I want mine to be made with venison from now on. Thanks so much for this recipe and for showing my husband that deer meat can be delicious when cooked properly.
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6 users found this review helpful
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Hot Chocolate Mix I

Reviewed: Dec. 12, 2009
Perhaps the best hot chocolate I ever had! I accidentally put in a cup of cocoa instead of 3/4 of a cup so I added an additional 1/2 cup of sugar also. For 8 oz. of hot water I put in 3 heaping Tbsp. of the mix. Thanks for this recipe! It fits perfectly in my old Swiss Miss can.
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6 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

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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Lana's Sweet and Sour Meatballs

Reviewed: Aug. 19, 2009
This is now in the top 3 on my list of favorite recipes. It was so good, it'll make ya' want to slap your grandma! I only made half of the amount of meatballs, as I only had 1 lb. ground beef, but the sauce I kept as written. Omitted the bell peppers, I didn't have any. We ate this over a bed of rice. A keeper for sure!
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7 users found this review helpful

Peanut Sauce I

Reviewed: May 20, 2009
If you like peanut sauces, try this one. I used it on my Beef Fried Rice recipe. I had to substitute soy sauce for the tamari, as I had none. I also put in about 3/4 of a cup of apricot/pineapple preserves...YUMMM. My husband gave this a BIG thumbs UP! My daughter went back for seconds and she doesn't like my beef fried rice dishes. That says alot. I'll be using this peanut sauce from now on in my fried rice dishes.
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1 user found this review helpful

Aunt Joyce's Chocolate Cake

Reviewed: Oct. 1, 2008
This is the BEST chocolate cake I've ever made! Very moist. I followed the recipe to the letter with one exception- I had no baking chocolate so I substituted 9 Tbsp. of cocoa mixed with 3 Tbsp. canola oil. I also could not taste the mayonnaise! I'll make this one again and again. Thanks
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1 user found this review helpful

Honey-Garlic Glazed Meatballs

Reviewed: Aug. 1, 2009
I've never been much for meatballs. THESE CHANGED MY MIND! Excellent flavor. Followed the recipe as written. The flavor of the sauce reminds me of General Tsao's chicken in the Wal-Mart deli that you can buy by the pound. In fact, my husband requests that I make my chicken strips and put the sauce from THIS recipe on them. This will be something I make regularly. I served it over a bed of egg noodles and a side of carrots.
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14 users found this review helpful

Blueberry Snack Bars

Reviewed: Jan. 12, 2012
Holy Blueberry Hill!! These are awesome! I did have to use some substitutions based on what I had (or didn't have is more like it). No canned blueberry pie filling. I made my own with 1 and a half cups frozen blueberries. Bring half a cup of water, the blueberries and 1/3 cup white sugar to a boil. In small bowl wisk 1/4 cup cornstarch in 1/2 cup cold water. Very gently wisk this mixture into the bluberries. Boil about 5 minutes. Wisking gently and often. Set aside and let cool completely. I also didn't have a boxed cake mix so I used an AR recipe (Cake Mixes from Scratch)for yellow cake. I used the entire (dry ingredients only) cake mix (with complete disregard to the blueberry recipe calling for 18oz. of cake mix.) Turned out great! Made a thick crust that was just right. I baked this in a 9x13in. metal pan at 325 degrees for 55 minutes. Let it cool on the counter then it went in the fridge for a few hours prior to slicing it up into squares. I can't say enough how good this is. Looks kinda fancy, too. Thanks for this recipe!!
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4 users found this review helpful
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Chewy Brownies

Reviewed: Aug. 24, 2009
AWESOME!!! To fully appreciate these, you should wait til they're cooled off. I put mine in the fridge, and let me tell ya'....it was hard to stay out of 'em!! I used a glass pan, greased with vegetable shortening. If you want a chewy brownie....this is your recipe.
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5 users found this review helpful
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Applesauce Bars

Reviewed: Jan. 12, 2011
These are great! I followed the recipe with the exception of the all purpose flour. I prefer the texture of cake flour and found it worked very well with this recipe. The bars held together and I didn't feel they were too thin at all being baked in a 9x13 inch pan. They did, however have to be cut into squares directly in my pan. They don't come unstuck without some effort. Topped them off with powdered sugar. Not a fan of frosting. This recipe is a keeper!
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5 users found this review helpful
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Honey Mustard Chicken with Pretzel Crust

Reviewed: Sep. 8, 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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6 users found this review helpful
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Poor Man's Hamburger Steaks

Reviewed: May 6, 2010
I didn't bake this, I made it in my electric skillet. Used Ritz Crackers because that's what I had on hand. No canned soup aloud in my house so I used an AR recipe for Home made Cream style Soup Mix. You should check it out!! My husband said tonight's dinner was restaurant quality.
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4 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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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

Sage Pork Chops

Reviewed: Dec. 15, 2009
Excellent flavor. I omitted the salt and pepper (personal preference) and used Beef "Better than Boullion" Base in place of those little cubes. I wanted to thicken the broth up during the last few minutes of cooking time. I was out of cornstarch, so I made a slurry of milk and flour (1/2 cup milk and 2 Tbsp. flour placed in a cup with a lid and shook the dickens out of it!) Just prior to serving I added in 2 Tbsp. sour cream for added flavor. Thanks for this recipe. I'm always looking for new ways to prepare pork chops. This is a keeper.
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1 user found this review helpful

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