Gold32 Recipe Reviews (Pg. 1) - Allrecipes.com (10638607)

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Jack-O-Lantern Pumpkin Pancakes

Reviewed: Sep. 26, 2010
Very good. The only changes I made were for some health substitutions. (Used half whole wheat flour, egg beaters, 1 T melted butter with 1 T applesauce.) I did run out of brown sugar though, so I made it to 1/4C with some sugar substitute. I doubt it made too much of a difference though. The taste was pretty good, my husband loved them to pieces. I wasn't too thrilled with how thick they were (I was just in the mood for regular pancake-thin pancakes) but they were still tasty. I'd probably add some more spices or pumpkin to get more of that flavor out, but not necessary. They were pretty tasty as is.
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6 users found this review helpful

Raspberry Oatmeal Bars

Reviewed: Jul. 17, 2014
Made it twice, once with a blackberry jam on a sugar free yellow cake base, and once with raspberry on a lemon cake base. They were both delicious. I don't know if the cake base made a huge difference, but I did prefer the raspberry. I also substituted half the butter for apple sauce, and added a splash of milk. I added a splash too much on the second one and it was significantly harder to spread as it was too gooey. Probably would be fine without it at all. Both versions were a huge hit with our guests at a surprise birthday party. Thanks for the recipe!
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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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2 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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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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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

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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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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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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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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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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Heather's Best Ever Baked Chicken

Reviewed: May 16, 2010
Made this for my mom, aunt and husband and they all loved it. Used skinless breasts, and did add a ranch powder packet, but those were the only changes. Mom wanted the recipe. Btw, made waaaay to much coating mixture. I used some smaller breasts, but not that small. Will make a little less next time.
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Corn Dog Casserole

Reviewed: Jul. 12, 2010
Yummy! I don't like celery and the hubby doesn't like onion, so we skipped both and the sage. I added one can of creamed corn and used turkey franks (40 cal a frank) and we both really like it. I think with the creamed corn it might have been a little too moist, so I might try decreasing the milk a bit next time, or just cooking longer.
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Cheesy Spinach Casserole

Reviewed: Aug. 10, 2010
Giving this a 5 for the simplicity. It was pretty good, just lacking a bit of something. It could be that my taste was a hair different, as I used a different brand/type of chopped spinach and fat free cottage cheese. Will be making again, as the ingredients are so simple, and usually on hand.
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9 users found this review helpful

Broccoli Chicken Casserole IV

Reviewed: Aug. 19, 2010
We've made this several times now. We don't change it very much- we aren't exact on chicken, and do 12 oz of broccoli. We add a small can of mushroom stems and pieces. I usually decrease the milk by a hair because of the liquid in the other foods. As written, 1/2 teaspoon of pepper is way too much. We cut in half and still have a very strong pepper flavor. We love this recipe because it is a delicious chicken "slop" that is very healthy and low in calories.
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Sugar Free Mocha Cheesecake

Reviewed: Aug. 24, 2010
Unbelievable! One of the best things I have ever tried on Allrecipes. I used two different chocolate graham cracker crusts, and mocha instant coffee instead of espresso. I wasn't sure about "brown sugar substitute" as the only kind I can find is Splenda Brown Sugar BLEND, which would call for half of the 1C if following the normal rules between Splenda and Splenda BLEND. So I compromised and used 1/2C regular Splenda, and 1/4 C of the brown sugar blend. This equals 1C of sweetness. Anyway, that was all I changed, and it came out AMAZING. I can't understand a one star review at all. YUM.
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Berry Crumb Bars

Reviewed: Apr. 29, 2013
I loved these! They're addicting. I ate four on the first day I made them. I made them pretty close to the directions. I did not substitute for butter or use more sugar. I used a blueberry/raspberry/blackberry mix. The only thing I will recommend: do not use frozen fruit. I was in the freezer section looking for frozen cranberries when i realized I would have to switch to this recipe, so I just grabbed the bag mix. Everything turned out okay, but I did drain a lot of liquid after thawing the berries and was concerned with how it would effect the sugar and cornstarch. They still turned out great, I love that berry combo, but I will definitely use fresh next time. I prefer fresh, I was just too lazy to walk all the way to the other side of the store again. Oh, and I did substitute half the sugar for Truvia in both the crust and berries, just to cut down on sugar and calories. Again, they tasted great, so for those of you watching your sugar intake, there is no problem substituting at least some of it.
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Sweet and Savory Slow Cooker Pulled Pork

Reviewed: May 12, 2014
Oh my gosh! This was fantastic! The only change I made was to skip all the prep work in the beginning. Added the rootbear, all the seasonings and spices (minus whiskey- none of us drink it), dropped in the meat and let it go for 6 hours. It was the best pulled pork I've ever had. My mom was begging for the recipe. If I could rate it 6/5 I would!
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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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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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