Georgette Recipe Reviews (Pg. 1) - (10853260)

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Pomegranate Martini

Reviewed: Nov. 18, 2011
A little sweet as written! I skipped the simple syrup on the second one and it was much better. Also, I used diet lemon-lime soda. Otherwise, very flavorful and an attractive drink too. I also added a few pomegranate seeds to the glass.
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6 users found this review helpful

Best Ever Sausage with Peppers, Onions, and Beer!

Reviewed: May 17, 2011
I made this exactly as instructed except I substituted basil for the cilantro and used only 2 red bell peppers, no green peppers, and one red onion. Also, I used 3 lb hot Italian sausage and no hot sauce. We used Shiner Bock beer. The sauce was thin, bitter, and far, far too "bell pepper-y" in flavor. We fished out the sausages and will use them in sandwiches, with spaghetti sauce, kind of like a meatball sub. But my husband complains about the waste of two beers and I'm sad I wasted the peppers and onion. Sorry, I know I'm swimming upstream on this one!
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3 users found this review helpful

Slow Cooker Pork Cacciatore

Reviewed: May 19, 2010
People are right about the pork being dry but it's not the recipe's fault. Pigs are bred for leanness now, and when you braise meat, what makes it tender is the fat and connective tissue turning to gelatin from the low, slow, moist heat. Pork chops these days just won't cut it because they're usually too lean. (It has nothing to do with searing the meat preventing liquid from getting inside.) You will be better off cutting up the fattest, most full-of-connective-tissue cut-- like a shoulder arm picnic or Boston blade roast-- or using chicken thighs which are higher in fat and will stay moister longer. I would definitely cook it less than 8 hours too!!!
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70 users found this review helpful
Photo by Georgette

Lemon Coconut Apricot Cake

Reviewed: Apr. 28, 2010
I followed the recipe exactly, except I added some fresh squeezed lemon juice to the glaze and I doubled the glaze without doubling the oil in it. I baked this in a chrysanthemum-shaped bundt pan. I had to pour the glaze in batches for it all to soak in and still had a little left over. I was extremely happy with the result-- moist and flavorful, definitely tangy-- but I will say I didn't taste much apricot. I used Kern's Apricot Nectar. I think the coconut makes this recipe, as does the glaze. This was REALLY yummy, and my husband enjoyed it too (perfect for our second anniversary!)
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12 users found this review helpful

Stuffed Pork Roast with Herb Seasoned Artichoke and Mushroom Stuffing

Reviewed: Dec. 3, 2009
As written, 4 stars. If you brine your pork loin, you have potential! I don't care for mushrooms or artichoke hearts in my stuffing, so I added some dried cranberries and like others, garlic. To brine a pork loin of 3-6 lbs, mix 1/4 cup each of table salt and sugar in 2 quarts of water. Soak the pork in this brine for 1.5-2 hrs. This will make your meat so much more flavorful and juicy!
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30 users found this review helpful

Chocolate-Mascarpone Phyllo Triangles

Reviewed: Nov. 6, 2009
KEY to avoiding leaking-- cut your phyllo into strips and wrap around a spoon of filling in a triangle shape just like folding a flag-- then you will have many more layers of phyllo to contain the filling, and not so much of a seam. (I wonder if the author intended this? but not very clear from the instructions..)
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4 users found this review helpful

Apple Cake IV

Reviewed: Oct. 22, 2009
Loved this cake. Of course changed a little-- 3/4 cup chopped pecans, 1/2 cup oil, 1 cup applesauce, lots of cinnamon and some nutmeg as well (unmeasured)... had 7 small getting-soft Pink Lady apples, but ended up just coring, slicing and roughly chopping... the peels didn't make a difference. Also I think the directions to beat eggs and sugar *FIFTEEN* minutes had to be wrong-- I had it in the stand mixer for maybe a minute and it turned out great. Baked 50 min. This cake was widely praised as being not overly sweet, very moist, and having great texture. Thank you Ann!
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8 users found this review helpful

Ahi Poke Salad

Reviewed: Aug. 3, 2009
Excellent fresh flavor. Didn't have the seaweed so I crumbled up a little nori instead. The tuna is easier to dice if you partially freeze it first. I put in a little wasabi as well.
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21 users found this review helpful

Mashed Potato Tacos

Reviewed: Aug. 3, 2009
I had some leftover mashed potatoes and searched for a way to use them up. Tasted more like taco sauce on a baked potato than anything else.
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33 users found this review helpful

German Chocolate Chip Pound Cake

Reviewed: Jul. 30, 2008
Made it twice, the first time as written. Yuck-- why tolerate the health hazards of hydrogenated fats? Second time, made it with butter (as pound cakes were originally made) and of course skipped the butter flavoring. Ahhh... much better! So one star as written, but 4 stars with my alteration.
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35 users found this review helpful

Easy Oatmeal Muffins

Reviewed: Jun. 18, 2008
Add 1/2 to 1 tsp of nutmeg and lightly toast the oats before you mix them in, it really brings out the flavor of the oats.
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6 users found this review helpful

Brie Cheese Appetizer

Reviewed: Dec. 3, 2007
For a more savory filling: Thinly slice 4 medium yellow onions (mandolines work great) and slowly saute with 1 Tbsp butter until carmelized (takes about 45 min). Stir in your apricot preserves and about 1 tsp salt. Cook slowly until well combined and flavors blend. Follow rest of recipe (or you can pile the onions on top of a brie wheel and bake at 350 until gooey and bubbly if you want to skip the puff pastry. Serve with wheat thins.)
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5 users found this review helpful

Stuffed Pork Tenderloin

Reviewed: Oct. 19, 2007
Would be better if you brined the pork first. No surprise it's dry otherwise.
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11 users found this review helpful

Sangria! Sangria!

Reviewed: Sep. 21, 2007
I made this to serve 50 at my housewarming pool party. Instead of the recommended amt of brandy, I did half brandy and half peach schnapps. Also, instead of sugar, I added a big jar of maraschinos with the juice, plus the recommended amt of soda (I used Sprite Zero.) If I did it again I would only slice up one each of the citrus fruits-- I sliced about 4 of each and even that was too much perhaps because I served it in a beverage jar with a spigot at the bottom, instead of a punch bowl or pitcher, so people didn't have access to the fruit. I had about 40 people at the party and the sangria was a big hit. Thanks for the recipe and for all the suggestions! Will definitely make again!
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4 users found this review helpful

Cod Fish Cakes

Reviewed: Feb. 23, 2007
2 cups of oil is WAY too much-- oily, soggy, greasy, and definitely not healthy.
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10 users found this review helpful

French Beef Stew

Reviewed: Jan. 19, 2007
Bland. What makes it French? Nothing-- I made it as directed and was very disappointed. With lamb instead of beef, and some nice wine, it could become more French. As is, it's too boring to make again.
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5 users found this review helpful

Easy Slow Cooker French Dip

Reviewed: Jan. 12, 2007
Your roast (whether in the oven or the slow cooker) will turn out MUCH better (more tender, beefier flavor) if you use a chuck eye roast (rump and sirloin roasts- Yech!)
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5 users found this review helpful

Feta Cheese and Bacon Stuffed Breasts

Reviewed: Jan. 9, 2007
Lovely flavor. Like others I halved the oil and the oregano and used goat cheese. The chicken does not need to be pounded to stuff it-- use a very sharp knife to cut a pocket into the breast, making the entrance hole at the thickest, short side of the breast. Swing the knife inside the breast to enlarge the pocket without making the entrance hole larger. Use one toothpick to close the pocket once you have stuffed it. Also like others, I crumbled the bacon and mashed it with the goat cheese before stuffing, and I wrapped the breast in a par-cooked (microwave) slice of bacon before cooking the breast. Pan juices were heavenly over some orzo!
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79 users found this review helpful

Easy Sugar Cookies

Reviewed: Nov. 28, 2006
Cookies have much better flavor if you add 1/4 tsp salt to dough.
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13 users found this review helpful

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