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

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Cheesy Broccoli Quinoa

Reviewed: Jul. 30, 2014
Simple and delicious. I added garlic powder and just a pinch of cayenne pepper, and it added a bit of zing. I also decided to mix red quinoa with regular, as we had both. It was wonderful, and it's safe to say this will become a staple in my house.
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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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5 users found this review helpful

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

Baked Tomatoes Oregano

Reviewed: Oct. 6, 2008
Very excellent recipe with a bit of give and forgiveness. I enjoyed it very much.
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0 users found this review helpful

Sirloin Marinara

Reviewed: Oct. 6, 2008
I had one doubt after another while making this (too much pasta sauce? is the steak going to be over cooked?) but I stuck to the directions and it came out wonderfully. I made this as celebration dish for my husband and I think he loved it more than I did. (Mission accomplished!) Thanks for the dish!
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Quinoa and Black Beans

Reviewed: Jul. 21, 2014
Made it almost exactly according to the recipe, except I did not have cilantro. We all enjoyed it. However, in the future, I'd likely only add one can of black beans. But there will be a future, as it was quite good!
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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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Santa Fe Veggie Quesadillas

Reviewed: Sep. 5, 2008
I've made many versions of this now and it remains a favorite dinner choice for me and my husband. I like that this recipe is easy to manipulate and that you don't have to be precise. As is is great, but when being "lazy" we just sprinkle on and eyeball cheese, corn and beans. But we've also added ground turkey burger, or turkey lunchmeat cut up to get some protein, and I've been wanting to try some black olives or mushrooms with it. Thanks for the recipe!
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6 users found this review helpful

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

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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1 user found this review helpful

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

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

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

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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1 user found this review helpful

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

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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Crustless Spinach Quiche

Reviewed: Apr. 13, 2008
I have been trying out lots of dishes like this one, and this one is simply amazing. I did nothing to it, except cut down a bit on onion since the hubby doesn't like onion. We both love spinach and muenster so this was like heaven! Thank you for the great recipe!
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Pumpkin Chocolate Chip Cookies III

Reviewed: Oct. 14, 2007
These cookies are heaven. I'm not normally a fan of cakey cookies, but I can't get enough of these. Made to recipe, with a dash of nutmeg. Turned out great! I also had to squish them down a little. Thanks for the great cookies!
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1 user found this review helpful

Baby BLT

Reviewed: Oct. 14, 2007
This are absolutely delicious! Took another's suggestion and used 1/4 C mayo, 1/4 C veggie cream cheese. Turned out great! I am putting left over mixture on crackers, so it also works great as a dip.
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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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