cookin'gal Recipe Reviews (Pg. 1) - Allrecipes.com (11712999)

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Authentic Chinese Egg Rolls (from a Chinese person)

Reviewed: Oct. 4, 2009
Once a year, my brother, sister, and I get together for a reunion. Each time we have a "cooking adventure". This year we made these egg rolls. They were fantastic! We substituted fresh shiitake mushrooms because we couldn't find wood ear mushrooms, but everything else was as per the recipe. I have been looking for a recipe like this for years. We served them with duck sauce and sweet and sour sauce. When my married son found out about it, he insisted he and I get together to make a batch for him! I froze some for future dinners, and they froze very well. They didn't last long though! Thank you Mendy Ling!
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4 users found this review helpful

Mistakenly Zesty Pork Chops

Reviewed: Oct. 4, 2009
I made this exactly as written and it was wonderful! I tried it again in my slow cooker and even though it came out juicer it was still very good, though not as good as when cooked as per directions. To make in the slow cooker I used frozen pork chops so I also didn't get to marinade them, either which detracted from the full flavor experience. Hubby really liked it too. This is a keeper.
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45 users found this review helpful

Creamy Peanut Butter Fudge

Reviewed: Dec. 11, 2009
My staff sergeant son requested peanut butter fudge to share with his team for Christmas. I had never made it before so I tried this recipe. After reading the reviews, I didn't stir it once it started to boil and I got a big burned mess. So I tried it again stirring all the time and just following the directions exactly and it turned out great. I cooked it to 234 degrees F. checking it with my instant read thermometer. It is creamy and tastes great. I was thinking it should have a stronger peanut butter flavor, but I am having a hard time staying out of it so it must be that it is fine the way it is! The soldiers will enjoy it.
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Baked Spaghetti Squash Lasagna Style

Reviewed: Dec. 11, 2009
This is a great recipe. I am eating a low glycemic diet and was needing some new tastes in my life. Spaghetti squash is ok but not my favorite vegetable, but this is a fantastic way to incorporate it into your diet. I used a part skim 4 Italian cheese blend for the cheese, and used a chicken bouillon cube as that is what I had and it was wonderful. I baked it, covered, in a 350 degree oven for 30 minutes or more until it was hot through taking the cover off the last 10 minutes or so.
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Pecan Pie Bars I

Reviewed: Dec. 13, 2009
These are to die for! I followed the tip to use parchment paper to keep the filling from spilling over the 10x15 inch jellyroll pan. I did not grease the parchment. It worked like a charm and the bars came off the parchment easily. I think I did cook them a little too long as the middle did not move at all when I took them out of the oven. I kept them in a little while after the time indicated on the recipe, so next time I will stick to the recipe instructions. I let them cool completely, then lifted the whole thing out of the jellyroll pan by the parchment paper and placed it on my kitchen table to cut into bars. I took them to a church function where there were lots of other cookies, and they were gone in a flash. I got many compliments and a request for the recipe. I will definitely be making these again.
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Cindy's Best Fudge

Reviewed: Dec. 22, 2009
After reading the reviews about how creamy this fudge was, I was eager to make a half batch to try it. I followed the recipe exactly, but my fudge didn't turn out very creamy. The flavor was good, but the texture in your mouth was not what I was hoping for. It did melt in my mouth while chewing it but was a little dry. I made it on a dry, cold day so I don't think it was the humidity, but I really don't know. My husband felt it wasn't good compared to the fudge I usually make, and I think this was due to the large amount of chocolate chips in the recipe. Still, I will serve it to my company and I am sure it will be enjoyed.
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3 users found this review helpful

White Bean, Spinach, and Barley Stew

Reviewed: Jan. 13, 2010
I made this recipe with turkey broth I had on hand and my husband and I liked it very much. I like the consistency and serve it as the meal, or as a side dish. I did add additional water only to keep it from burning while keeping it warm in the skillet, used fresh rosemary and added salt and pepper after tasting the finished dish. I did think it needed an additional spice flavor but I wasn't sure what. After reading the reviews I think I will add some oregano or basil next time, or try some cajun seasoning. I plan to include it in the rotation.
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3 users found this review helpful

Japanese Zucchini and Onions

Reviewed: Jan. 23, 2010
This dish was delicious and easy to prepare. It is very nicely seasoned and well received by the family.
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Haddock Marinara

Reviewed: Feb. 1, 2010
This dish is great! I didn't have time to thaw, so I used frozen haddock fillets. I followed the recipe as written using my own from scratch pasta sauce. I baked it in a 400 degree oven for 45 minutes, then added one half of a 6-oz. can of tomato paste as it got quite juicy, and the mozzarella cheese, and baked another 15 minutes. I served it over whole wheat linguini. It was restaurant quality and a great way to get fish into your diet!
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Ground Beef Quiche

Reviewed: Feb. 7, 2010
We did not care for this, which was surprising because we like all the ingredients in it. I think it was the taste of the ground beef with the eggs. I will not be making this again.
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2 users found this review helpful

Ratatouille

Reviewed: Feb. 13, 2010
This is a very delicious dish! I also sauted the onions before adding them to the baking dish, used red pepper instead of green. It was very flavorful. I will make this again.
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Oatmeal Baked Chicken

Reviewed: Mar. 31, 2010
Excellent recipe. This dish fits into our eating plan with the oats as a coating for the chicken. Very nicely spiced. I only have whole rolled oats so I put them through the food processor to chop them up a little. I also used skinless, boneless chicken breast halves. Then, instead of drizzling butter, I sprayed "I Can't Believe It's Not Butter" butter flavor spray on it. I'm sure real butter would have been better, but we can't eat that, and the butter spray worked just fine. My husband is leery of trying new recipes but he went back for seconds, and ate the leftover piece heated and put on a salad for lunch the next day!
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Spinach and Black Bean Pasta

Reviewed: Apr. 15, 2010
I read all 33 reviews before making this dish and decided to make as directed first. I cooked the broth and vegetables in a large skillet and the broth cooked way down while the veggies were cooking so mine was not soupy at all. It had just enough broth to keep the pasta moist after I mixed the pasta into the dish at the end. I added enough red pepper flakes to make it mellow and not hot. I too felt it needed more seasoning beyond salt and pepper, but I didn't want to go the southwestern flavor route. I waited until the whole wheat pasta was cooked, then tried a taste test with a spoonful seasoned with basil. Next, a spoonful with oregano. I ended up adding dried basil and dried oregano to taste (a generous half-teaspoon each) and it tasted very good with the cheese sprinkled on. This is a very good week night dish. I liked it and my husband did also but commented that he would like maybe some Italian sausage on the side! I will make this again.
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4 users found this review helpful

Buster Bar Ice Cream Dessert

Reviewed: Apr. 29, 2010
I served this to company and it was a hit! I added a caramel topping layer in the middle of the ice cream and it was good but not necessary. There was only a little left and my husband gobbled it up after. I did have trouble cutting through the cookie crust so perhaps I pressed it in to hard because frozen it was difficult to cut through when frozen. It was also very easy to make!
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2 users found this review helpful

Chewy Coconut Cookies

Reviewed: May 5, 2010
I made these cookies exactly as written, and after putting 12 on the baking sheet decided to add some chopped pecans. After putting 12 of those on the sheet, I decided to throw in some sesame seeds to make the last 12. They were all delicious, but I think the original recipe ones were the best! I shared half of them with a friend or I would have eaten them all! This is a great recipe. Crunchy outside, chewy inside, great flavor.
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Easy Vegetarian Pasta

Reviewed: May 5, 2010
I didn't think my husband would like this but he did! The balsamic vinegar gave it the perfect flavor. This is a nice change from red sauce and a great way to include vegetables. I used whole wheat pasta. Very nutritious. Very good. I took the advice of other reviewers and added some basil and oregano and just a little red pepper flakes.
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3 users found this review helpful

The Best Meatloaf I've Ever Made

Reviewed: May 6, 2010
I made a half a recipe of this to try it and now I wish I had made a whole recipe it was so good! It tasted even better for lunch the next day. I didn't need the milk as I do not live in a high altitude area. I felt the amount of pepper was too much, so I added one third less and still felt it was too much pepper but still it was very delicious. This will be my meatloaf recipe from now on, and I have copied it out to give to my friend tomorrow!
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Cuban Picadillo

Reviewed: May 24, 2010
What a delightful dish! Ok, I did make some changes after reading the reviews. I made half a recipe. I sauted the onions and garlic, then made the sofrito by adding to pot 16 oz. of tomato sauce, an equal amount of water, the chopped sweet red pepper, 1 tsp. oregano, 1 tsp. cumin, 1 tsp. coriander, 3/4 cup raisins, 1-5oz. jar of green olives sliced in half, a half jar of the olive brine, 1/8 tsp. hot pepper sauce, 1/8 tsp. red pepper flakes. I brought this to a boil, added the uncooked ground beef and let it all cook down. It tastes fantastic! The hot sauce and red pepper flakes did not make it hot, just mellow. I am serving it over brown rice. I was going to make coconut rice as another reviewer did, but decided the raisins made it sweet enough. I have not had much Cuban food in my lifetime and this is a real treat! Thanks to the other reviewers for their good comments, and thanks for the recipe!
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8 users found this review helpful

Bread Pudding III

Reviewed: Jul. 10, 2010
I made this as a dessert for company, using left over hamburger buns. I let it soak for 20 minutes before cooking. It came out a little drier than I expected, but perhaps I used too many hamburger buns (8). The flavor was good but my family didn't appear to enjoy it and no one wanted the leftovers the next day. I think they are not bread puddings fans. I don't think I'll make it again, but I this is more due to family preference than it is to the recipe.
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Heavenly Pink Salad

Reviewed: Jul. 10, 2010
This was too sweet with not enough fruit. It also had too much whipped topping taste for me. Still, it was well received by the church picnic and I enjoyed it that one time. I will try other salads of this type.
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3 users found this review helpful

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