Ginny Bowers Recipe Reviews (Pg. 1) - Allrecipes.com (10715583)

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Ginny Bowers

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Unbelievable Squash Casserole

Reviewed: May 13, 2014
Subbed parmesan/romano cheese because that is what we had, and used cream of mushroom with a chicken bouillon cube for same reason
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Spiced Slow Cooker Applesauce

Reviewed: Nov. 1, 2013
Delicious. Ended up subbing apple cider for the water and doubling the pumpkin pie spice. There was extra water leftover, but that made an amazing apple cider/syrup.
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Basic Chicken Salad

Reviewed: Sep. 4, 2013
Husband really enjoyed it. I substituted crushed pecans in place of almonds, added garlic and onion powder, and a small bit of dijon mustard
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Sunshine Toast

Reviewed: Aug. 23, 2013
Melted butter directly on the pan instead of buttering the bread. Much easier.
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Best Lemonade Ever

Reviewed: Aug. 17, 2013
Added crushed frozen berries and sliced lemons. Very tasty!
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Grilled Zucchini Pizza

Reviewed: Aug. 1, 2013
I followed this recommendation below. I subbed spaghetti sauce for pizza as that was what was available and it was really good. I absolutely loved these! I would modify the recipe slightly though. There was too much butter, and I even cut down the amount that was called for in the recipe already. It just needs a very light coating of butter to keep it from sticking. I also added Parmesan cheese, pizza seasoning, & a pepperoni on the top.
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Vanilla Milkshake I

Reviewed: Jul. 23, 2013
Added strawberries to it and it was delicious!
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Best Chocolate Chip Cookies

Reviewed: Jul. 13, 2013
Very good. Had to sub water/yeast for the eggs as I didn't have any on hand and still ended up delicious.
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Crazy Chocolate Cake

Reviewed: Jun. 16, 2013
Not my favorite recipe. Tried adding an egg and extra cocoa, but it was very dry.
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Popovers

Reviewed: Jun. 3, 2013
Delicious :)
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Shrimp Scampi Bake

Reviewed: Apr. 26, 2013
I used half the butter and 1 tbs of mustard as suggested. Very good.
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Rosemary Braised Lamb Shanks

Reviewed: Apr. 21, 2013
Seared lamb in frying pan and then transferred lamb, wine and stock to crockpot on high heat. Boiled rest of ingredients in frying pan and then transferred to crockpot as well. Subbed beef bouillon cubes for stock and did not add water since other reviewers mentioned there being a lot of sauce. Added more carrots than called for, probably about 6 large ones (I used baby carrots as that's what I had)
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Heavenly Halibut

Reviewed: Apr. 19, 2013
Delicious! I bake this at 375 for 15 min., check on it with a fork (to see if it flakes easily), and follow it up with a few minutes under the broiler. Served with freshly steamed broccoli and crescent rolls.
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Garlic Herb Skillet Potatoes

Reviewed: Apr. 18, 2013
Good, but didn't impart as much flavor as I expected. Also, the potatoes took a very long time to cook.
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Best Steak Marinade in Existence

Reviewed: Apr. 18, 2013
Made just as is - delicious!
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Creamy Chicken

Reviewed: Apr. 16, 2013
(I used garlic salt instead of salt/garlic powder as that's what I had on hand. I also used boneless/skinless chicken thighs.) Mixed 3/4 cup sour cream with condensed soup and then added chicken stock until creamy. Baking: 25 mins @ 375 - with 10 mins remaining added about half bag of peas/carrots; baked additional 10 mins with soup/sour cream mixture.
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Scalloped Sweet Potatoes and Apples

Reviewed: Apr. 15, 2013
Sliced with mandolin and subbed nutmeg/cinnamon for mace. Very good!
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Risk It On Brisket

Reviewed: Mar. 26, 2013
Fabulous! Shredded cooked brisket with my Blendtec and it turned out perfectly.
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Sweet Dinner Rolls

Reviewed: Mar. 26, 2013
here's what I did: I mixed the water and milk, nuked in in the microwave for 1 minute and 15 seconds, poured it into the bowl of my KitchenAid mixer, then stirred in the sugar until it dissolved, then stirred in the yeast. I use yeast from a jar instead of packets, and I used 2.5 teaspoons. After it got foamy (I only waited about 10 minutes...I'm impatient) I mixed in the salt, butter and egg, then I started mixing the flour a half cup at a time. I let it rise for about 45 minutes in the bowl, then punched it down, divided it into 16 balls (I didn't feel like making crescents) and let it rise for another hour, then baked for 10 minutes. They turned out like something from a bakery. I have never, ever baked bread this wonderful. I am so bummed that I am home alone right now and nobody can see what a wonderful thing I just did! I also want to add, pay attention to the temperature of your oven...My oven tends to be extremely hot, so I only set it for 350 to bake these...they turned out perfect. I know 400 degrees would have blackened them. ~K
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Scrumptious Baked Chicken and Potatoes

Reviewed: Mar. 24, 2013
Used chicken stock instead of water. Tossed potatoes in 2 tbl olive oil, 2 cloves garlic, salt and pepper before putting into the pan. Also added 1 sliced yellow onion on top of chicken, then placed potatoes over entire mixture. Used 3 lbs chicken because that is what I had and it just fit into the roasting pan perfectly.
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Displaying results 1-20 (of 63) reviews
 
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