Griffin10 Recipe Reviews (Pg. 1) - Allrecipes.com (11735479)

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Grandmother's Pound Cake II

Reviewed: Feb. 23, 2013
As it's just hubby and I (and I only had 2 eggs), I cut this down to a "1/3 Pound Cake" (10 servings) in one loaf pan, and it turned out great! Followed the recipe exactly, but pulled out of the oven at 60 minutes, because the edges were getting pretty dark. I let it cool in the pan on the counter probably another 20 before cutting it. So fluffy but moist and beautifully dense, as I think pound cake should be. I would love to make this in bundt shape sometime, but this is definitely going to be the recipe I keep going back to!
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2 users found this review helpful

Sturdy Whipped Cream Frosting

Reviewed: Apr. 21, 2012
The flavor of this was great, not super sweet globs of frosting, so a big hit with my parents. Only four stars because I wouldn't call it as sturdy as it seems to claim - held up pretty well at room temp, but it is so light and fluffy it kind of deflated over time.
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3 users found this review helpful

Beef Stroganoff II

Reviewed: Apr. 2, 2012
As it was was too thick - used 1/2 can of milk to make a better consistency. Flavor was pretty good though for a really simple recipe.
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3 users found this review helpful

The Best Rolled Sugar Cookies

Reviewed: Nov. 27, 2011
These are perfect, simple sugar cookies to roll and cut out. I did a half batch just fine for a smaller function. Remember to roll them thick enough (at least 1/4", if not 1/2"), as I tend to roll too thin and always have trouble moving the shapes. I'd recommend dusting your surface with powdered sugar as well, since it won't dry out your dough as you work it, and extra sugar won't hurt! My final tip: trust in the barely-turning-golden along the edges to pull out the cookies, they will firm up just nicely and not be overdone, and look pretty this way.
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21 users found this review helpful

Pumpkin Fudge

Reviewed: Nov. 12, 2011
So good!! I followed the ingredients and directions carefully, and it turned out great! I greased an 8x8 pan (no foil), and had no trouble getting pretty fudge out of it. Also, while I do have a candy thermometer, and was nervous about all the debates in the comments/reviews, I followed the 18 minutes (which by the way, were cooked at more like low/medium low because I was worried about boiling over, as it does puff up, but was still definitely boiling), even though it never quite reached soft ball temp. Added bonus - a good friend with a "why ruin something perfectly good by adding pumpkin" attitude LOVED this, he was shocked, haha.
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3 users found this review helpful

Flourless Peanut Butter Cookies

Reviewed: Aug. 26, 2011
They work! Part of my brain is surprised, but it's true. They are super rich and dense - so lots of tea or milk. I'd also recommend making them small and bite sized (if you are like me and always makes HUGE cookies), so they aren't as overwhelming, and also they fall apart easier due to lack of flour.
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2 users found this review helpful

Shrimp Lemon Pepper Linguini

Reviewed: Aug. 7, 2011
Nice for something different than jarred red sauce on your pasta - and to use up lemons (if your tree is overzealous like mine, haha). I made less pasta because it is just DH and I, but kept the sauce amount the same, so it was very saucy. No cooking wine, so I used all broth, and my shrimp was pre cooked and frozen, so it ended up a little chewy (not the recipes fault). Overall judgement - very zesty and lemony, good for a change of pace, but not for everyday.
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5 users found this review helpful

Hot Cross Buns I

Reviewed: Apr. 24, 2011
These were exactly what we wanted for Easter breakfast - delicious!! I used real milk instead of powder (didn't have powder) and skipped the currants, but did everything else the same and this bread was light, fluffy, and just sweet enough. I made them without a bread machine by proofing the yeast in the water and sugar first, then adding the rest of the ingredients and kneading. I'll definitely make again!
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4 users found this review helpful

Colleen's Slow Cooker Jambalaya

Reviewed: Jan. 9, 2011
An instant hit!! I'd never cooked cajun type food before, so I followed the recipe fairly closely. My three changes, due to what I had on hand: 1) Spicy sausage not andouille; 2) Omit bell pepper - makes mom sick; 3) Smaller can of diced tomatoes and a tiny can of tomato paste rather than the one big one. I think the spicy sausages made up for the lack of peppers. We have a range of tolerance in the family - mom and I thought it was good, but definitely a clear-your-sinuses-have-a-drink-handy level; hubby and dad thought it was fairly mild, but not lacking flavor. At the end of the day, everyone loved it and it will be a family go-to for the slow cooker from now on!
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8 users found this review helpful

Slow Cooker Stuffing

Reviewed: Jan. 9, 2011
What a hit! I had never made stuffing in my life, and decided to do it in my slow cooker so I didn't have to worry about it messing with my turkey cook time (or fitting - we had a tiny turkey). I left out the mushrooms due to family preferences, and "enough broth to just moisten" was only about 2 or 3 cups. I cooked on high for about 30 minutes, then low for about 4-5 hours. The consistency/texture was great, but the bottom of the cooker scorched, so next time I might stir partway through. *EDIT: stirring helps the scorch problem, and this recipe is now REQUIRED for all of my family holiday get-togethers
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24 users found this review helpful

Chinese Sweet Bun Dough

Reviewed: Sep. 18, 2010
My family loves Chinese Pork Buns, and this dough was PERFECT to make them at home. Follow this recipe, and you'll have great pork (or beef, or chicken, or veggie) buns too! The only thing I recommend is in step 1 to add the eggs, oil, and salt BEFORE the flour (or at least at the same time by making a well in the flour), as it is difficult to mix otherwise. I find that two hours is usually plenty for the first rise, and for my oven the final baking is usually only 20 minutes. These are so great, and wonderfully non-messy to eat. Enjoy!
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13 users found this review helpful

Mom's Zucchini Bread

Reviewed: Aug. 24, 2010
A nice and easy zucchini bread recipe - and quite yummy. Mine did turn out quite fluffy, not dense as I usually like it, but others might like that better. My zucchini seemed pretty watery, so I squeezed a lot of the liquid out, don't know how that affected it.
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1 user found this review helpful

Pumpkin Bread

Reviewed: Aug. 23, 2010
A good easy recipe to follow for yummy pumpkin bread. I used some brown sugar and a bit of ginger. It didn't take the full hour to cook, more like 45-50 minutes, but I made it in more shallow pans, like cake.
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1 user found this review helpful

Milky Tea

Reviewed: Jul. 29, 2010
A nice surprise, though the name is misleading. I made one mug per directions and it was too sweet/intense, so I made a second one with about 1 tbs honey and 3 drops vanilla, and it was much more drinkable. In fact, toned down it was very good, and will be a nice cold day drink when I want something sweeter than tea but not as rich as hot chocolate. I always like things sweetened with honey, it feels more natural/wholesome to me.
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2 users found this review helpful

Cream Soup Base

Reviewed: Jul. 19, 2010
Simple, quick, and easy cream soup base. Using milk rather than water really does make a difference. The only thing that can be a bit of a hassle is I tend to find butter-flour lumps after I add the milk sometimes, so don't be afraid to mix well, whisk, or even blend the whole thing in a food processor. I've made this often with frozen spinach and cheese, and once or twice with bacon/ham. I'd love to try tomato or broccoli also.
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8 users found this review helpful

Naan

Reviewed: Jul. 18, 2010
These were SO good! Hubby absolutely loved them, and they were excellent on their own and with Tikka Masala. I didn't have a grill, so I sort of fried them in a ridged frying pan over medium low heat. Doing it this way was a little time consuming as I could only cook one at a time. I followed suggestions of others and brushed on the melted butter with garlic mixed in instead of kneading the garlic into the dough, but other than that followed the recipe. I had never made Naan before, and this did not disappoint!
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2 users found this review helpful

Blackberry Pie III

Reviewed: Jun. 28, 2010
Such an easy and yummy pie! I had barely 4 cups of berries, and the pie was a little wimpy - I think 5 cups would be better. I'd also recommend paying attention to your berries. Mine were a little off-season, so they weren't very juicy and I had no problem with the pie being runny. On the other hand, they were a little tart, so I wish I had used a little more sugar. As far as the baking goes, I was nervous when it started turning golden after the first 15 minutes (at the higher temp), but I kept a close eye on it, and added foil for the last 20 and it made it the whole 35 at the lower temp. Someone told me that when the berry juice/goo starts bubbling up through the slits that it is done. **EDIT: I also made this recipe into mini-pies in my muffin pan, a 3/4 batch made 12 pies, cooked 10 min at 400, then 30 min at 350 - great for a picnic because you don't have to worry about slicing and serving!
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3 users found this review helpful

Belle's Hamburger Buns

Reviewed: Jun. 28, 2010
I followed this recipe EXACTLY - every ingredient, every step (except the second rise took about 40 minutes not 20, phone call from mom). By following the directions I created light, fluffy hamburger buns. They were, however, pretty bland in my opinion. I suppose when you are adding burgers and all the condiments, you don't need a very flavorful roll, but for me, who likes plain burgers (bun-burger-bun). So, a good option if you aren't very confident in your bread making or recipe tweaking skills, but not amazing.
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3 users found this review helpful

Restaurant Style Egg Drop Soup

Reviewed: Jun. 15, 2010
This is just about the easiest soup I've ever made! I didn't have cornstarch, so I used flour, but I don't think it had quite the right effect (nothing bad, but it just didn't really thicken using 2 tbs.) Either way, a very good VERY easy recipe as is, and I'm sure you could customize it using soy sauce, pepper, etc. if you're in the mood to mix it up a little.
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1 user found this review helpful
Photo by Griffin10

Duck with Honey, Soy, and Ginger

Reviewed: Jun. 10, 2010
A very nice recipe - sort of Asian fusion, I'd say. It does take a bit of prep, but the sauce is especially good. The recipe was bit unclear as to how long to bake in the oven (for those of us without a meat thermometer). I checked mine at 10 min and it was VERY rare, but at 20 when I took it out it was pretty well done. I'll probably go with 15-18 minutes in the future. I also did add just a pinch of flour to help the sauce thicken up. Served with risotto cooked in toasted sesame oil, and it was very yummy.
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20 users found this review helpful

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