Girlspice Recipe Reviews (Pg. 1) - Allrecipes.com (11702058)

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Pecan Pie Bars I

Reviewed: Jan. 3, 2010
Great recipe with the suggestions of several reviewers. Used 1/2 white, 1/2 light brown sugar in the filling and butter instead of margarine in the base and filling. Baked 45 minutes, cooled 30 min. Covered and placed in refrigerator overnight. Sliced next day. Layered pieces in rectangular plastic bowl with wax paper between the layers and they come out moist and tender. Perfect!
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Classic Waffles

Reviewed: Jan. 25, 2010
These waffles were tasty. I did add about 3/4 teaspoon of cinnamon and swapped out half the butter for applesauce. Nice texture with a hint of cinnamon and apples. Topped with warmed bananas and maple syrup. Delish.
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1 user found this review helpful

Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Jan. 31, 2010
Very good. Based on reviews, I left the balsamic amount the same but added the whole can of broth and some sugar to counteract the acidity of the vinegar. I also added a little bit of poultry seasoning and brined my chicken breats before proceeding with this recipe.
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1 user found this review helpful

Iced Tea III

Reviewed: Mar. 4, 2010
I doubled the tea bags and sugar and used raspberry lemonade concentrate. It is good. Does turn out just like Snapple.
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8 users found this review helpful

Brussels Sprouts with Apple

Reviewed: Mar. 9, 2010
I love brussels sprouts with apples. I did change the recipe though because I had bacon for lunch and didn't want to overdo it. I sauteed diced onions and minced garlic in a little butter and olive oil mix and then added the apples which I diced small and brussels sprouts, salt and pepper, no thyme.
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13 users found this review helpful

Spinach Salad with Baked Goat Cheese

Reviewed: Mar. 22, 2010
Delicious. I followed the recipe but put the cheese in the oven for 10 minutes to toast the coating and warm the cheese. Also added tomatoes and used store bought balsamic vinaigrette.
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3 users found this review helpful

The Best Ever Chicken Nuggets

Reviewed: Apr. 11, 2010
Good with slight tweaks. I made two servings so I used only 1Tablespoon garlic salt and am not much of a pepper fan so only 1 teaspoon of pepper. I also used 1/2 cup flour and 1/2 cup italian breadcrumbs. I double bread by dipping in egg, then flour mix and let rest 2 minutes, then dip in breadcrumbs again. Gives me a good coating without overwhelming the chicken. I then refrigerated for 2 hours covered on a cookie sheet. Refrigerating your coated chicken before frying helps the coating fry up crispier. Also ,my chicken breasts were thin sliced so I cooked for 3 - 4 minutes. Crispy, juicy and perfect.
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1 user found this review helpful

Pat's Baked Beans

Reviewed: May 2, 2010
WOW! Talk about takin it up a notch. Try this with Bush's Grillin Texas Ranchero beans as the base if you like it sweet and spicy. Also used half ketchup and half bbq sauce.
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3 users found this review helpful

Summer Squash Bread

Reviewed: Jul. 8, 2010
It was moist and delicious but I'm reviwing the ease of directions and overall recipe for its ease in makeing substitutions based on what I had available. I used 2 teaspoons of cinnamon sugar and 1/2 teaspoon of cinnamon as I ran out of cinnamon. 1 cup of white sugar and 1 cup of light brown sugar for less sweet and more flavor. 1/2 cup canola oil and 1/2 cup cinnamon applesauce. Used 1/4 teaspoon nutmeg as most reviews suggest and am glad I did. Also added 1 teaspoon salt.
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2 users found this review helpful

Viva Madrid Spanish Chicken

Reviewed: Jul. 20, 2010
Great Dish bcuz the ingredients made me want to try it and timing was on point. I did make some changes as I always do based on reviews. I used a fajita frozen pepper/onion mix and added some additional frozen chopped onions so I know I didn't have two full onions; cooked my bacon first then chopped (bcuz I didn't read that correctly but I think I prefer it this way) and added half of the bacon grease for the flavor which would have been there had I did it correctly; NO dates and added 1Tablespoon cornstarch to the sauce at the end to thicken the sauce. I did use all the chili powder even though my son hates it and he ate it all up without my usual intervention so don't be afraid to use it.
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1 user found this review helpful

Spinach Garlic Pasta

Reviewed: Aug. 25, 2010
Ok, for people who hate reviews on changed recipes. Read no further. For people who like to note changes, I loved this with the changes I made half based on other reviews and half based on my favorite garlic and oil pasta. Use either 1/2 cup oil OR 1/4 cup oil and 1/4 cup butter (which I used). Also I used 6 cloves of garlic. Sautee garlic until light brown and add salt and pepper to taste and 1/4 teaspoon crushed red pepper flakes. Also I didn't drain the spinach to capture the juices and make it less dry. When I served it, I added a dollop of spaghetti sauce and grated parmesan cheese. Garlic bread on the side. A garlic lovers dream dish.
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5 users found this review helpful

Spanish Rice

Reviewed: Sep. 2, 2010
This is an okay basic recipe that can be tweaked to your liking. I used everything stated before; tomato paste instead of stewed tomatoes, chicken stock instead of water and added cumin, cayenne pepper, garlic and chili powders. I also used frozen fajita mix instead of just onions. I made this with glazed baked ham and accidentally dripped some sauce with pineapples on the rice and was astounded by how good it tasted. Kind of like adding duck sauce to chinese fried rice or ham and pineapple pizza So try adding some crushed or diced pineapples to counter any cayenne you add for a sweet and spicy rice.
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1 user found this review helpful

Maria's Rice

Reviewed: Sep. 7, 2010
This was great. I added finely diced mushrooms because my daughter hates mushrooms and she ate this all up even knowing they were in there.
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1 user found this review helpful

Rice Seasoning Mix

Reviewed: Jan. 13, 2011
My tough to please family liked this recipe. My only changes were I didn't have the chicken bouillon granules so I subbed in low salt chicken stock for the water and ended up adding more salt in the end to compensate and I added a healthy dash of turmeric for color which will also add a little more flavor. Last, I lightly browned the rice in 2T butter before adding the chicken stock. Nice color and flavor. Will use again with the granules.
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5 users found this review helpful

Chicken Breasts Pierre

Reviewed: May 18, 2011
Excellent dish and so easy. Very seldom will my entire family like the same dish but this one made the cut for everybody. Even my picky son went back for seconds. The only changes were to add onions, cut the chicken into medallions and cut back by half on the chili powder since he (my son) hates spicy foods.
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2 users found this review helpful

Savory Chicken Breasts

Reviewed: May 18, 2011
Excellent with the addition of sherry mentioned by another reviewer. Definitely mix the melted butter and bread crumbs together (I used Italian style breadcrumbs) in a bowl first. Then to the breadcrumb mix, I added coarse chopped french's fried onions. This change eliminates the need to use stuffing mix which would be a little over the top for my palette, no pun intended. I also seasoned my breasts before putting the toppings on and used provolone as it was all I had on hand. I liked it well enough with the sherry and cream of chicken soup but next time I will add the cream of mushroom to taste the difference.
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1 user found this review helpful

Grilled Brown Sugar Pork Chops

Reviewed: Jun. 21, 2011
This recipe is great with the modifications suggested previously. 4Tablespoons soy sauce , a little more pepper than normal, and marinating the chops in the unthickened sauce. I used low sodium soy sauce so I kept some of the salt. I also used only half the unthickened sauce as a marinade. I thickened up the other half to use as the glaze for the chops. Wonderful, not too sweet not too salty. Definitely made it into my rotation since it's so easy and so good. Oh and for the new cooks, don't forget to tenderize the chops with a meat mallet before marinating; makes a world of difference.
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3 users found this review helpful

Mahogany Chicken Wings

Reviewed: Sep. 23, 2011
These were very good. I did a combo of wings and drumsticks on a baking sheet, used ingredients as is, and I didn't marinate, was short on time. Still tasted great. Next time though I will definitely marinate as it could only get better. Don't forget the wet-naps with these!
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3 users found this review helpful

 
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