gtyyup Recipe Reviews (Pg. 1) - Allrecipes.com (11203642)

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Maple Bacon Pancake

Reviewed: Apr. 24, 2010
We enjoyed this for breakfast; the unusual mixture of flavors was a pleasant change. I fried the bacon in my 8 inch cast iron skillet, drained off the fat and then baked the pancake in the skillet, so I only had one pan to clean. I too baked it at 375 for 20 minutes, added the topping and baked for an additional 5 minutes. I left out the sugar, but will try it with the sugar next time; I didn't think it was at all too sweet. It's only my husband and I and we only had one piece leftover, but we're ranchers and eat big breakfasts! A very easy, tasty recipe! Thanks!
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4 users found this review helpful

Slow Cooker Sweet Chicken Chili

Reviewed: May 23, 2010
We thought this chili had excellent taste. But, I didn't read the recipe very well. I drained and rinsed the beans; then realized that I did wrong! I added two cans of diced tomatoes (UNdrained). Also, I couldn't find the Black Bean Sauce in our small town, so substituted with 1 Tablespoon chili powder. I'm anxious to try the recipe the correct way. But even with my screw up, it was delicious. I served it over rice with sour cream and extra grated cheese and tortilla chips.
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4 users found this review helpful

Beef and Beans

Reviewed: Nov. 9, 2010
The flavor is great!! I used fresh tomatoes instead of canned and my steak was frozen too. Since the meat was frozen, I just mixed the first 5 ingredients into a paste and spread it over both sides of my frozen round steak; placing it into the bottom of the slow cooker. Using my fresh tomatoes I had on hand, I covered the meat with 4 cups of diced fresh tomatoes, the medium chopped onion and the crushed bouillon. It cooked on low for 8 hours. I then took a big spoon and separated the meat into small pieces. Then it sat on the "warm" setting for 2 hours because my husband was late from work. At that time I added approx 1 Tbls minute tapioca and the kidney beans, putting the temp on high. I let it cook for approx 45 minutes. It was fantastic over rice with a nice "thick chili" consistency...my husband said it was a "keeper!" Thanks for a great, simple yet tasty recipe!
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3 users found this review helpful
Photo by gtyyup

Ham and Green Bean Casserole

Reviewed: Nov. 29, 2010
We thought the flavor was very satisfying and a great way to use leftover ham. We used the suggestion of using 2 cans of beans and liked it, but thought that an additional can of cream of celery soup would have made the dish more moist (balancing out the amount of rice), so we'll do that next time. We will make it again! Second time around: We preferred this version over my first. Changes from originally posted recipe: 2 cans green beans (drained), 1 can cream of celery soup AND 1 can cream of chicken soup (undiluted), 3/4 cup milk, 1 tbls Worcestershire. I baked it in a 9 x 13 inch glass baking dish. This seems to be a nice balance of flavors and moisture. It made two meals for the two of us. Good warm meal on a cold evening.
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9 users found this review helpful

Chicken Noodle Casserole I

Reviewed: Dec. 2, 2010
I used the same changes as BOBOBEARZOE did. The only thing different is that I used leftover cooked ham instead of chicken. It was delicious. Next time I'll try chicken!
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1 user found this review helpful

Sweet, Sticky and Spicy Chicken

Reviewed: Dec. 13, 2010
Excellent...even though I didn't have the fresh ginger root. For our taste, I'll cut back on the hot sauce by 1/2. I put in 1 1/2 tbls and it was still pretty zippy for us. As with the other reviews, I dredged the chicken in flour. I also sauteed onion, green pepper and red pepper and set aside. Then seared the chicken in a med-hot electric skillet, added the veggies and the sauce. Covered and turned down to low for 10 minutes. VERY moist and tasty!!
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3 users found this review helpful

Sausage, Peppers, Onions, and Potato Bake

Reviewed: Dec. 16, 2010
This is a delicious, comforting recipe! Since there are only two of us, I only made half a batch, and we ate almost the whole dish! Because I lacked the white wine, I just used chicken broth, but want to try it with the wine next time. My husband said it was a "keeper."
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1 user found this review helpful

Ham N Egg Skillet

Reviewed: Dec. 19, 2010
Very good recipe just as written! Easy to prepare and the two of us ate the whole thing!
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1 user found this review helpful

Bacon Cheese Frittata

Reviewed: Jan. 2, 2011
This recipe is awesome...and versatile!! I didn't have any bacon, so I used Brown & Serve sausage (cooked and cut into small pieces). And from other reviewers, I added 1/4 cup chopped green pepper and 1 Roma tomato...and way more than 1 cup cheese! Just my husband and I ate almost the whole dish w/English Muffins (but we're ranchers and eat big breakfasts). Definitely a keeper and will be used many times when we have overnight guests. Thanks Diana! UPDATE: Made this again this AM and added 1 cup frozen shredded hashbrowns, which was a nice touch. My husband liked it better with the potatoes in it...I like it both ways!
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5 users found this review helpful

Swanson® Roasted Chicken with Caramelized Onions Soup

Reviewed: Jan. 6, 2011
Yum!! This is a great soup...quick and easy too! I opted for the 6 cups of broth and it seemed just right, and I caramelized the onions in the same saucepan. All the other ingredients I kept the same except I used Rotini pasta. Will definitely make again!
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7 users found this review helpful

Greek Pasta with Tomatoes and White Beans

Reviewed: Jan. 11, 2011
We really enjoyed the flavor of this dish. I sauteed 3 tsp minced garlic in 1 tbls olive oil and then added the diced tomatoes and butter beans. I boiled 16 oz penne pasta, but (if you aren't feeding a large family) I think that for a more flavorful dish, 8 oz would be sufficient. Again, wonderful flavor. Thanks!
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3 users found this review helpful

Tangy Slow Cooker Pork Roast

Reviewed: Jan. 12, 2011
Wonderfully moist pork roast!! I increased the amount of spices, but the roast flavor was just sort of bland. I had used a 4 lb pork shoulder blade roast, so I think the spices needed to be at least doubled. I'll try it again though...loved the moist meat! UPDATE 2/25/14 I've been making this recipe with the changes posted by Linda Y (I give it 5 stars now). Absolutely delicious. The flavor reminds me of Oriental sweet & sour pork from a restaurant in my childhood years! I always serve it over steamed Jasmine rice. I retyped the version I like and have it in my FAV recipe book for easy look up.
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2 users found this review helpful

Healing Cabbage Soup

Reviewed: Jan. 18, 2011
We loved this soup! I followed the recipe except that I only had plain diced tomatoes, so I used a can of those and didn't drain them (that's too much great flavor to not put into the soup), and I put in a teaspoon of Italian seasoning. Next time I'd like to put in carrots, celery, sausage and a few more spices. But the recipe is perfect as is! Thanks~
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4 users found this review helpful

E-Z Chicken Tortilla Bake

Reviewed: Jan. 22, 2011
Great, easy recipe. We really liked adding a can of black beans. Thanks for sharing~
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1 user found this review helpful

Onion Rice Pilaf

Reviewed: Feb. 6, 2011
This was a quick, easy and tasty side dish. I used long grain rice w/2 cups chicken broth and added some chopped green pepper and carrots too. Thank you~
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3 users found this review helpful

Slow Cooker Chicken and Dumplings

Reviewed: Feb. 6, 2011
Easy & delicious! Followed the recipe almost as written (my chicken was frozen). Used 1 1/2 cups chicken broth. Cooked on low for 8 hours plus 90 minutes for dough. Just used one 12 oz package of dough which was plenty. Will make again! NOTE 3/15/13: My husband mistakenly bought crescent rolls instead of biscuits...they definitely do NOT work well !
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2 users found this review helpful

Broccoli, Rice, Cheese, and Chicken Casserole

Reviewed: Feb. 21, 2011
This was a nice, warm meal. Used the suggestion of onion soup mix which was good flavoring, and used fresh broccoli. Will make again. Thanks!
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1 user found this review helpful

Teriyaki Chicken Pizza

Reviewed: Mar. 7, 2011
I baked the crust @450 for 7 minutes prior to adding the toppings and will NOT do that again. The crust came out really too crisp for our liking. We weren't too keen on the flavor of the feta cheese (even though we both like feta). We'll use a combo of mozzarella and cheddar cheeses next time and just put everything on the crust and bake for 20 minutes. I guess I want this to taste like my fav pizza in town, but was disappointed when it didn't. We'll try again though. 2nd try: This was more to our taste likings and the crust came out perfect this time. Changes from original recipe: Used crushed pineapple, cut the chicken into very small pieces, used 1/2 cup Kikkoman Teriyaki Baste & Glaze on EACH pizza, used 1/2 small onion, added some chopped red pepper, substituted mozzarella cheese for fetta. I did NOT pre-bake crust; just rolled it out on the sheet, spread the sauce, added 1/2 of the cheeses, cooked chicken, vegies & pineapple then the rest of the cheeses. Baked @ 400 degrees for 20 minutes. Perfect!
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3 users found this review helpful

Ginger Veggie Stir-Fry

Reviewed: Mar. 27, 2011
This was really good; the husband even asked where I got the recipe. I used vegies on hand and I also added the cornstarch at the end with the soysauce and water. I did not add any salt and it seemed to be just right. Thanks!
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4 users found this review helpful

Potato Pancakes II

Reviewed: Mar. 28, 2011
These were so good and so easy!! The cheese really made them tasty. I followed the directions but did use bacon grease instead of butter. We had them with grilled steaks for dinner. The next morning we had the leftover steak and potatoes with eggs for breakfast. Delicious!! Will definitely make these again~many times.
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2 users found this review helpful

Displaying results 1-20 (of 133) reviews
 
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