Gwen on the West Coast Recipe Reviews (Pg. 1) - Allrecipes.com (11786415)

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Pecan Sandies

Reviewed: Sep. 24, 2009
I've been working on this recipe - I think that if you implement it as written, it's a four stars recipe but you can modify it to make it a five star recipe. Here are the things that I did to make the most of these pecan sandies: (1) For the sugar, I kept the confectioner's sugar the same but for the cup of white, instead I used 1/2 cup white and 1/2 cup brown sugar; (2) Instead of using 1 cup oil and 1 cup margarine, I used 1 cup unsweetened applesauce and 1 cup butter; (3) I doubled the vanilla extract; (4) I added one dash of cinnamon (who knows if this actually added anything to the flavor); (5) I did freeze the dough for a half an hour before trying to roll it because it is gooey; (6) I did use parchment paper on the ungreased cookie sheet as other reviewers have recommended; (7) Once rolled into balls, the way I flattened the cookies was by pushing a half a pecan into the center (they don't spread much in the cooking); (8) Instead of rolling the dough balls in extra sugar, I cooked them without and then once cooked and cooled for a bit, I took a queue from another reviewer and brushed a maple glaze on the cookie. The maple glaze recipe I used was to mix together the following ingredients: (a) 1 and 1/4 cups confectioner's sugar; (b) 1 tsp. vanilla extract; (c) 1/2 cup pure maple syrup. Once I made these changes, these cookies blew my mind. So delicious and different from a typical cookie. Thanks so much for the recipe and for all the comments from reviewers.
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304 users found this review helpful

Pumpkin Ginger Cupcakes

Reviewed: Oct. 13, 2009
Wow, these cupcakes are outrageously delicious. I made a couple of modifications: (1) instead of using 1 cup butter, I used 1/2 cup butter and 1/2 cup unsweetened applesauce; and (2) I only used 3 large eggs, not 4. Also, usually when I bake cupcakes, I lightly spray the inside of the foil with vegetable oil so the cupcakes don't stick too much to the wrapper. Baked them for twenty minutes. I used a vanilla frosting and then decorated them with Halloween themed sprinkles. I think these would be perfect for a holiday party. They are scrumptious - so moist! Thank you for the recipe. I will also make them around Thanksgiving.
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172 users found this review helpful

Thai Ginger Chicken (Gai Pad King)

Reviewed: Dec. 7, 2009
Loved this dish. I did change just a couple of things: (1) for vegetables I used one red bell pepper, one yellow bell pepper, snow peas, green onions, and mushrooms; (2) I used extra oyster sauce instead of fish sauce; (3) I did not use extra salt; (4) I cooked the rice separately; (5) I reduced the fresh ginger substantially - ginger is not a subtle flavor and would be too strong if one really used 1/2 a cup. Thanks for the recipe!
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29 users found this review helpful

Spring Asparagus Salad

Reviewed: Oct. 7, 2009
This is a nice change-up on the asparagus I usually make. I will say I think that for 1 and 1/2 pounds of asparagus, the recipe as written makes a whole lot of dressing. I also think it calls for too much oil. I do prefer my dressings with a little more vinegar than oil in the ratio but two tablespoons of peanut oil and one tablespoon of sesame oil is too much. Cut both of those in half. But I like it - I love asparagus and am always looking for ways to cook it.
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27 users found this review helpful

Tropical Grilled Pork Chops

Reviewed: Mar. 4, 2010
Wow, these were delicious! When I read the recipe, I wasn't sure how it would taste, given the amalgamation of ingredients (e.g. white pepper has a very pungent flavor and so I always want to use it very sparingly) but when I cooked the chutney ingredients together as written, I realized that the flavor combination is excellent. Instead of grilling, I just covered the chops in the sauce and baked in the oven for an hour at 350 degrees. Served over rice. It tasted great. Thanks for the recipe - I will be making this again.
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25 users found this review helpful

Pork Tenderloin alla Napoli

Reviewed: Sep. 25, 2009
I liked the flavor of the sauce in this recipe. I will say that my pork tenderloin came out undercooked after 1/2 an hour in the oven. I recommend cooking it for 45 minutes to avoid getting pink pork.
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14 users found this review helpful

Sherry Apple Pork Chops

Reviewed: Sep. 22, 2009
This recipe makes very tasty pork chops. I made it last night and was very happy with how it came out. I only made three pork chops but kept the recipe for the sauce the same and came out with a good amount of sauce. So I think if someone was making six pork chops they would have to near double the sauce. I highly recommend using Granny Smith apples - I have found those are the best apples to cook with. Just a couple of modifications after reading reviews: (1) I did marinate the pork for two hours in a cup of apple juice and two tablespoons of reduced sodium soy sauce; (2) I reduced the sugar just a a touch maybe to about three tablespoons; (3) I peppered and salted the pork chops prior to browning them and I'm glad I did - I recommend doing that; (4) I put the pork chops on the bottom of the baking dish. I also recommend that you check the pork chops every fifteen minutes to push the apple slices that are getting brown to the bottom of the dish to keep them from burning. Delicious delicious flavor!
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14 users found this review helpful

Sean's Mommy's Roasted Root Vegetables

Reviewed: Feb. 24, 2010
These are delicious and perfect for the winter season and I think you can probably use any root vegetables you have. I used turnips, sweet potatoes, beets, and parsnips. So simple, too - I roasted in olive oil for an hour at 400 degrees and they came out perfectly. I will make these over and over again.
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13 users found this review helpful

Jean's Homemade Chicken Noodle Soup

Reviewed: Sep. 22, 2009
My boyfriend came down with a cold and I started looking for a chicken noodle soup recipe. So glad I found this one! I made a few modifications: (1) I substituted chicken stock for water; (2) I used lots of fresh parsley and I'm glad I did. I forgot to take the ginger root out and I probably should have because the ginger flavor at the end was pretty strong. But this was a super soul satisfying soup and I'm really glad I found it.
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12 users found this review helpful

Soldier Buttons

Reviewed: Oct. 20, 2009
This is a positively scrumptious cookie and it's very easy to make. I have the following recommendations. (1) The recipe calls for one cup of butter. Normally, when I am baking a cupcake or bread, I will substitute unsweetened applesauce for butter. I do not recommend that for this cookie, as it will not replicate the texture of the butter. I did, however, use 1/2 cup butter and 1/2 low calorie margarine. In terms of calories, butter and margarine both have around 35 calories and 4g of fat per teaspoon (however I did use Smart Balance, which is lower in calories and fat). I did this because butter adds the creamy texture but margarine keeps the cookie from deflating or spreading out too much and I wanted to maintain the hole in the cookie where the strawberry preserves were. (2) I created the hole in the cookie by sticking a butter knife in the top and rotating it (you can use your finger to perfect the well). (3) I stuck the dough in the freezer for twenty minutes before rolling into balls (the size of my cookie balls was between 1 inch and 1 and 1/2 inches). (4) For the quantity of jam to use, I used a very full (rounded) 1/4 teaspoon of strawberry preserves per cookie. I baked for 12 minutes and the cookies came out perfectly. I followed the quantities specified and wound up with 30 cookies. The flavor of this cookie is buttery and delicious. I love them. Thank you for the recipe!
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11 users found this review helpful

Mashed Sweet Potatoes by Jean Carper

Reviewed: Oct. 11, 2009
I love sweet potatoes and am always looking for new sweet potato recipes. This recipe is great! Amaretto complements the flavor of sweet potatoes perfectly. Instead of microwaving them, I just baked five sweet potatoes for an hour at 400 degrees (after puncturing the skin, of course), then peeled the skin off the potatoes and mashed them up with Amaretto, ground ginger and cinnamon. The sweet potatoes are so soft after being baked that you don't really need to mash them. Tastes amazing!
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11 users found this review helpful

Italian Sausage Soup

Reviewed: May 8, 2010
Tasty and extremely easy. I used spicy Italian sausage and managed to throw this together in about ten minutes. Very flavorful and so easy a child could make it. Thank you!
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10 users found this review helpful

Monterey Chicken

Reviewed: Oct. 7, 2009
This is extremely delicious and the recipe works just as it is written. The only modification I made was to omit the butter used to sautee the onion, bell pepper, and mushrooms (believe me you do not need the butter) and I cooked it for an extra ten minutes. I will say that this is an extremely filling meal and probably should be prepared for a groups of very hungry people. I mean, it has bacon, cheese, chicken - it is rich and hearty. But very delicious. Thanks for the recipe!
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10 users found this review helpful

Sopa De Lima (Mexican Lime Soup)

Reviewed: May 4, 2010
I like the flavor of this soup alot. I sauteed the onion, garlic and chicken together before adding it to the chicken stock. I know you're thinking it's too much lime but it's not - the flavor comes out really good. Make sure you use plenty of fresh cilantro - it's essential. This soup tastes really fresh with a little bit of a kick. I will make it again.
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9 users found this review helpful

Chicken Vicious

Reviewed: Oct. 12, 2009
I read through the reviews before making this dish. As a result, I made numerous modifications to this recipe and it came out absolutely delicious. I made the following changes: (1) I used one fresh yellow onion, about six cloves of garlic, and about 2 tablespoons of fresh chopped up ginger. I'm a big believer in using fresh ingredients where possible and here I think it really adds to the flavor. Before adding the chicken I sauteed the onion, garlic, and ginger in the oil for about two minutes. (2) In terms of the sauce, I used 1/2 cup white vinegar, 1/4 cup reduced sodium soy sauce, and 1/2 cup brown sugar. (3) In addition to the 8 ounces of mushrooms and one cup of peas, I added one chopped green bell pepper and one chopped red bell pepper. I did not include the cornstarch. It gives a great Asian flavor and is much tastier than what you would get in most Chinese restaurants. Plus there is the added advantage that it tastes so much healthier because I was able to use all organic and fresh ingredients. I will definitely make this again, maybe rotating different vegetables (I think this recipe would also work with broccoli, green beans, sugar snap peas, bamboo shoots, water chestnuts, bok choy, baby corn, a lot of things). I also think it is really important to accompany this dish with rice. My rice really absorbed the sauce well.
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9 users found this review helpful

Delicate Jasmine Rice

Reviewed: Dec. 3, 2009
This was a really nice recipe. It is hard to decide how to rate the recipe because it really only adds a very subtle jasmine flavor. But I thought it was fun to mix it up from the typical water and rice cooker dish. I used this in a Thai cashew chicken dish. My only problem with rice in cooking is the quantity of liquid v. rice to use. This was about right. Thanks for the recipe.
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8 users found this review helpful

Fig and Lemon Chicken

Reviewed: Sep. 22, 2009
I really liked this recipe. After reading reviews, I made a couple of modifications: 1) I only used one 9 oz. bag of figs and that was ample, believe me - if you used all the figs the recipe calls for you would have more of a fig dish than a chicken dish. 2) I increased the lemon just a touch. 3) I used all fresh parsley, no dried parsley. This came out quite tasty. I'm glad I added a bit more lemon because the figs add quite a sweet flavor to the final product. But I don't cook with figs often and I like to mix it up a bit so this was good.
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8 users found this review helpful

Strawberry Cobbler II

Reviewed: May 5, 2010
Delicious - I used five cups fresh strawberries, omitted the water entirely, decreased the cornstarch to a little over a teaspoon, and only slightly increased the quantity of flour. It fit perfectly in an 8 x 8 inch baking dish. For those who say it's too cakey, they should reduce the baking powder to 1 teaspoon. It makes it more crumbly. With these modifications, the cobbler yielded the perfect consistency. Not soupy at all. Thanks for the recipe!
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7 users found this review helpful

Fresh Southern Peach Cobbler

Reviewed: Oct. 18, 2009
This is completely delicious! The only change I made to this recipe was that I only used 1/2 teaspoon of baking powder because I didn't want too cakey a cobbler. I also slightly reduced the quantity of sugar - maybe using only 3 tablespoons of white sugar and 3 tablespoons of brown sugar. Also, I followed what another reviewer said and boiled the fresh peaches for 60 seconds before taking off the peel. It was definitely easier after boiling them to remove the peel but I also peeled a few with a vegetable peeler with no trouble. This cobbler tasted absolutely amazing. Both my boyfriend and I loved it.
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7 users found this review helpful

Roasted Sweet Potatoes & Onions

Reviewed: Sep. 30, 2009
This was an awesome recipe! I loved the flavor created by cooking the onions with sweet potatoes in Amaretto. I pretty much stuck to the recipe with the one exception of tossing the slivered almonds into the dish twenty minutes before it was done cooking. The flavors in this dish are awesome! I am definitely making it again. Sooo goood...
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7 users found this review helpful

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