Gold32 Recipe Reviews (Pg. 2) - Allrecipes.com (10638607)

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Strawberry Bread

Reviewed: May 8, 2010
Yum-ee. Husband and I both loved this. I couldn't stop going back for "just another half slice." Modifications made: 3 1/4 C strawberries. (One frozen bag of whole strawberries, 2/3 sliced, 1/3 diced.) 1 3/4 C sugar. 2 teaspoons cinnamon. Same amount of oil, but subbed 1/2 C no sugar added applesauce for that much oil. That's it. Really, the changes were so small I doubt they were needed, except for the applesauce for health sake, and the strawberries. Even adding 3 1/4 cup of sliced/diced strawberries wasn't enough to give it a real strong strawberry flavor. May try adding more, but I think it just may be one of those things that you either accept, or the solution is much more crafty than I'm capable of. (Strawberry applesauce was a good idea- but I didn't see any at my store.) I may want more strawberry flavor, but this was pretty fantastic anyway.
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3 users found this review helpful

Crab Quiche

Reviewed: Apr. 29, 2010
I would give it a two, husband said four, so I averaged them. This was just too wierd for me, but I can see where it was a "good" recipe. It just was no my thing, and grossed me out a bit. You'll just have to try it for yourselves...
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6 users found this review helpful

Turkey Sausage Breakfast

Reviewed: Apr. 4, 2010
I would have given this a three, but my husband said four, and as I see potential, I'll round up. But this was definitely lacking in flavor for me, and we even used real sausage! I didn't make too many changes but here's what I did: used pork sausage as store didn't have ground turkey sausage. Used O'briens shredded hash browns and, as they didn't have a smaller package, had to guess at half to get to the 16oz. I used egg beaters, and added an extra "egg." I used the written amount of cheese and milk. I used 1/2 a regular onion and cooked it with the sausage. I layerd the hashbrown on the bottom and with some salt and pepper, attempted to "crisp" them before topping with the mixture. It was missing something. We agree it needed more hashbrown and more egg. However, the hashbrowns were the lacking flavor part, so we might try tator tots next time. I can't see how mixing them in would help, and enjoyed the layering. (Usually I go the other way with recipes.) It was a good base, and we will probably make again, but differently.
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4 users found this review helpful

Sugar Free Blueberry Coffee Cake

Reviewed: Mar. 27, 2010
This was pretty good. It definitely doesn't taste "sugar free" but it also isn't very sweet tasting, almost a tad bland for a dessert. Might try adding some spices next time, cause lack of super sweetness is usually a good thing to me. I made this pretty much exactly as written. Used some healthy subs, like egg beaters and 1% milk. Also subbed a cup of flour out for a cup of whole wheat flour. And used splenda blend brown sugar (cut in half as the bag says) for the topping. Came out great. Wouldn't change a thing except for some more spices (more cin, vanilla, nutmeg maybe?).
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Broccoli Quiche with Mashed Potato Crust

Reviewed: Mar. 10, 2010
YUM YUM YUM! Wow, the potatoes really did it! I used instant spuds, but they were "high quality" instant spuds. 2 C of that to make the crust, which I also had to bake for about 40 minutes. In the egg mixture my only changes were: I used 1/2C milk (1%), 4 eggs (egg beaters), no onion, colby jack shredded cheese instead of cheddar, and I used garlic instead of nutmeg. So, they were pretty simple changes, and the dish was just amazing! Hubby and I had a hard time stopping eating. This WILL be made again.
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Double Layer Pumpkin Cheesecake

Reviewed: Dec. 28, 2009
I made several changes, but I'm glad I did, because this cheesecake was so good I was told it was Cheesecake Factory worthy. First, added a 3rd package of cream cheese. Increased sugar to 3/4 C. Folded in about 4 ounces of sour cream after adding the eggs. Used a whole can of pumpkin. Doubled, if not more than doubled, the spices with the pumpkin. I was worried that with all the increases, it would not fit my crust, so I bought graham crackers just in case. Let me tell you, when you're standing over the trash can with the pre-made crust laying shattered amongst the rubbish because you were an idiot and tried knocking the crumbs out, and it's 8:00pm on Christmas eve, you are VERY glad you bought that box of graham crackers. I was also very glad when it was so much pie it almost over flowed my springform. So probably could have made two pies using a regular store crust. Used about two cups of the plain cheesecake for the bottom, the rest mixed with the pumpkin and the changes I noted, and cooked for about an hour. Like I said, "Cheesecake Factor worthy." Thanks for the recipe and thanks to all those whose changes I stole!
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2 users found this review helpful

O'Brian's Potato Casserole

Reviewed: Dec. 28, 2009
I pulled this recipe for my mom to make on Christmas. She followed it exactly, except at the end she only used 1/4 cup of butter on the corn flakes. Oh, and we also used cheddar cheese. We all loved it! You really can't go wrong with so much cheese and sour cream. Might add a little bit of pepper next time, but otherwise, perfect!
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2 users found this review helpful

Arkansas Green Beans

Reviewed: Dec. 28, 2009
Oh. My. God. So I have to be honest. I picked this recipe over the various others because of the fact that you bake it. This is much easier when making a large Christmas dinner. I was VERY worried how it would taste, the brown sugar part was making everyone make faces. So I took the suggestion of others and halved the brown sugar. As I was worried about the sauce permeating through all the beans, I also added 50% more sauce. Turns out this second part was not needed, but taking the brown sugar down by half was. IT WAS PERFECT. Everyone LOVED it. The only other changes I made was that I did cut the bacon into smaller pieces before microwaving, but I still layed it on top, and used enough to cover the beans. I also used frozen beans, and 4 bags worked well. We will definitely be using this recipe again!
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31 users found this review helpful

Turkey Burger Pie

Reviewed: Oct. 6, 2009
Followed directions exactly except for using eggs instead of egg beaters. I was a little disapointed. I won't call it bland, but it was lacking for me. It tasted like a lot of turkey burger with not a lot else. I was really looking for that bisquick taste, with the eggs, but all together there was barely enough of either to hold the burger together. It needs more of the liquid, and less burger, more... veggie of some sort. I'm not a good enough cook to fix this to a better recipe, so I'll probably hunt for something similar.
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1 user found this review helpful

Best Steak Marinade in Existence

Reviewed: Oct. 6, 2009
Yum! Flavor was amazing! Used sweet and sour mix insted of lemon, cause it was all we had that was close, and regular black pepper, and it was still very, very good. Thank you!
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1 user found this review helpful

PHILLY Creamy Rice, Chicken and Spinach Dinner

Reviewed: Oct. 6, 2009
My husband and I thought this was pretty good, as we like creamy, chicken, and rice dishes. I did think it was a little "thick". We made two changes. We cooked the rice seperately in chicken flavored water and stirred it in to the main pot after the chicken was cooked. (We did not have instant rice.) We also used fat free cream cheese, and I'm sure this is where part of the taste/thickness issue comes from. Everything else was the same. I'm considering using an alfredo or cream based soup along with the cream cheese next time. I also want to use more spinach or other veggies. Pretty good though, just needs a few changes.
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2 users found this review helpful

Corn Casserole III

Reviewed: Sep. 7, 2009
This exact recipe is all over the web. The only variant is in the egg. I added 1 egg. Didn't drain the creamed corn, did drain the regular corn, used low fat sour cream, and my butter was salted. Cooked uncovered at 350 for at least an hour. Came out perfect - just the way my family always makes it.
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33 users found this review helpful

Beef Tips and Noodles

Reviewed: May 4, 2009
Very delicious. My only complaint is that it came out too runny, but I'm not currently remembering what I did, and my notes are not with me. So helpful, I know! Will update later if I can. But it's almost a moot point, because it was still very, very good.
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1 user found this review helpful

German Lasagna

Reviewed: Mar. 23, 2009
So there was a little confusion with the lasagna noodles, as the box said 12-14 minutes, so I boiled for about 11 total. And the sauerkraut didn't come in a 20 oz can, so I got a 27 oz. Other than that, I followed the recipe exactly and it was hands down and instant winner. I tried it on my family for a Saturday get together and everyone had been ho-hum about me trying this "weird" dish. But turns out, they ALL LOVED IT! It was completely gone, which is really rare. Thanks so much!
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9 users found this review helpful

Oatmeal Butterscotch Cookies

Reviewed: Feb. 18, 2009
Oh my is this cookie tasty! My husband and I can't stop eating them! The first time I made them, our only complaint was that they came out a little thin and crispy. The second time... THE PERFECT COOKIE. So I'm updating to tell you what I did to get it perfect. The only change I made to the listed ingrediants the second time was to add 5 teaspoons of flour. That's it. Cooked for 9 min at 350, and it was perfect. The cookies will look "undone" or "undercooked", but give them a minute to cool and they will be perfect. For me, what killed me the first time was adding the 1/4 cup butter back in that was on the Tollhouse bag. DO NOT DO. Tollhouse is wrong, Jolene is right. I made 70 cookies for a house of 10 and they were gone in a day.
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Easy Garlic Broiled Chicken

Reviewed: Feb. 16, 2009
Yum! Very tasty. Have made several times now. Only change was to cook for 45 min at 375, turning every 15. I serve it and left over sauce on rice for an Asian feel.
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Breakfast Casserole III

Reviewed: Jan. 2, 2009
Made the following changes: used potatoes O'Brien. Added 10 oz spinach and a can of mushrooms. Turned out well, and was definitely liked, but I was hoping for something with more egg flavor. I tasted mostly meat and potatoes. May try again altering the ratios.
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1 user found this review helpful

Crustless Cranberry Pie

Reviewed: Jan. 2, 2009
So this crustless cranberry pie turned into crustless blackberry, blueberry, and exploded raspberry cake. But man oh man was it good. My grocery store did not have cranberry anything except as sauce, so we went with the berry mix, not realizing the raspberries would fall apart in stirring (even frozen!). Still, it was absolutely amazing, possibly my favorite recipe from this website yet. Highly recommond giving this a try. It's obviously foul proof!
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Fast Chicken Divan

Reviewed: Dec. 3, 2008
I'm writing to update my review since I've made this several times now. Changes: 1) Only use sour cream in place of mayo. 2) 1 can cream of chick, 1 of cream of mushroom. 3) Add about 1/3 cup of milk. I mix everything together, reserving some cheese to top with. I use whatever cheese we are currently stocking. Some times I add the bread crumbs, some times I don't. They really don't add much. But the sour cream makes it. We tried doing half sour cream, half mayo, and the all sour cream was much better.
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3 users found this review helpful

Broccoli, Rice, Cheese, and Chicken Casserole

Reviewed: Dec. 3, 2008
NOTE: The main issue with this dish is the rice. Depending on what kind of rice you use you could end up with too much rice, or a little extra liquid. If the kind of rice you use doesn't "expand" as much as what the directions call for, you may need to make more. The first time I made it I think I had too much rice- it was hard to find the chicken! But I discovered the hard way it's better to add more chicken and broccoli than to mess with the liquid ratio. I also always use the 16 oz of half jack/cheddar instead of processed cheese (sounded too fake tasting). Small changes, but the flavor was spot on delicious, every time. A keeper!
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