G2LoveOrganic Recipe Reviews (Pg. 1) - Allrecipes.com (11500409)

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Asparagus and Mozzarella Stuffed Chicken Breasts

Reviewed: May 19, 2010
This was alright. I used Panko breadcrumbs instead of regular breadcrumbs and I highly recommend it. Maybe I didn't pound out the meat enough but for whatever reason it didn't cook all the way for me and it's stuffed so you can't cut it and I had undercooked chicken when I went to eat :( So cooker beware of the cooking time unless you pound out the chicken super thin!! Personally, I could've used more cheese. Maybe sprinkle some cheese on it right as it comes out of the oven or something. It was good, but nothing that couldn't have been done separately (not stuffed) to get the same result in terms of taste.
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15 users found this review helpful

Mini Meatloaves

Reviewed: May 15, 2010
THIS WILL LOOK TOO MOIST WHEN YOU PUT IT IN THE PAN!!! I was really worried when I put mine in the pan because it was so moist I couldn't shape it into a big mounded meatloaf in the bread pan. However, when it came out, it was super moist, tasted absolutely amazing, and is one of the best meatloaf's I've ever made or eaten. The hubby LOVED it and went for seconds. This will be the recipe I use from now on. I took someone's suggestion and let the cheese, oatmeal, egg, and milk mixture sit for about 10 minutes. It did soak up some of the liquid. Then I added the meat. Like I said it still looked too moist but in the end it was a fantastic meatloaf. I also used exactly 1lb of hamburger and not a package that had 1.2 or 1.3 pounds. That could've been why mine was more moist too.
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5 users found this review helpful

Garlic Mashed Red Potatoes

Reviewed: May 15, 2010
I only give four stars because I found them to be slightly bland tasting. I suggest adding some more garlic, pepper, and salt at the end when you're mashing. Overall good potatoes. I didn't think quartering them would make them taste very good but it did. Probably ruined the nutrition content but still yummy none-the-less. Would be 5 stars with some extra garlic, salt, and pepper.
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1 user found this review helpful

Roasted Garlic Lemon Broccoli

Reviewed: May 15, 2010
This was pretty good. As others said be careful just how much lemon you add. I lightly squeezed half a lemon and it was a little too much. I suggest squeezing it into a separate bowl first then tossing the broccoli in it. My hubby and I like firmer vegetables so we didn't cook it quite as long. How I judge when vegetables are done is when they get that beautiful bright green that roasting gives them. If you over cook them, they scorch and become really bad tasting. I never thought to put fresh lemon on broccoli. I'm sure it will taste better next time when I put less lemon.
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2 users found this review helpful

GrannyLin's Barbeque Ribs Made Easy

Reviewed: May 7, 2010
THESE WILL NOT MELT IF YOU COOK THEM FOR THE RECOMMENDED TIME!!! I cooked them for approximately 10.5 hours total and they were absolutely fantastic. Came off the bone beautifully but still stayed on the bone to serve. I used a little over a bottle of sauce and a lot more water than the recipe calls for. I put enough water in so that it JUST covered the ribs. I did not stir because I poured the bbq sauce over the ribs and gently added the water so the bbq sauce stayed on the ribs. By the end of it when I got home, about 2 inches of water had evaporated and some of the ribs already had a crystallized sugar outside. They were absolutely fantastic. I served it with warm cornbread and corn on the cob. Definitely thumbs up. I'd never made baby back ribs before and it was super easy. (I also cut the ribs into portion sizes - 3 ribs each) Raving reviews from the hubby. He loved it.
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8 users found this review helpful

Crusty White Bread

Reviewed: Apr. 28, 2010
I didn't have a bread pan at the time so I just made a round loaf and let it do whatever it wanted. The bread was great! Since I did a round loaf it didn't work for sandwiches very well but it worked great for garlic bread, side bread, and I ended up dicing up one loaf and making my own stuffing out of it. Overall great texture, browned nicely, no odd flavors. It was pretty good and I will make this again once I have bread pans.
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2 users found this review helpful

Soft Sugar Cookies IV

Reviewed: Apr. 28, 2010
These are absolutely fantastic. I took some of the tips from others, like I didn't use shortening. But these came out amazing. Laying out on the counter UNCOVERED for over a week and they were still soft and lovely each and every time I grabbed one. Absolutely fantastic recipe. Amazing cookies. And I'm NOT a baker.
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1 user found this review helpful

To Die For Blueberry Muffins

Reviewed: Apr. 27, 2010
I used a large muffin pan to make these and used the original recipe (should yield 8 muffins). There's only 6 muffins in the pan I used and the batter was only enough for three muffins. The muffins were fantastic but I was disappointed that the recipe yield was so far off. HELPFUL TIPS: Don't overmix!! Make sure you use muffin cups or better yet next time I'm going to try using wax paper and having it come up out of the cup so the oversized muffin top will not break when trying to remove the muffin. The crumb topping is great but make sure you let the butter sit out a little while after you cube it and make sure you crumb it very very well together. I saved my crumb mixture for making it next time. DON'T PUT TOO MUCH CRUMB ON!! Use fresh blueberries never frozen. I had to bake mine for about 30 minutes and they were perfect. Overall amazing recipe and super easy to make!!
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