GregWmson Recipe Reviews (Pg. 1) - Allrecipes.com (11897035)

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Oven Fried Parmesan Chicken

Reviewed: Oct. 25, 2014
Great recipe and very easy, no bread crumbs, so I took some Italian flavored croutons crushed it up, added a teaspoon of paprika in my dry mix and a teaspoon of Italian seasoning and threw in there too, took the chunks of crumbs left and sprinkled on top before popping in the oven. Rave reviews from the family.
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4 users found this review helpful

The Best Oatmeal Cookies

Reviewed: Jan. 3, 2012
Change Nothing. These are perfect. After 2 days baking, of all the cookies I made, (all 5 star recipes from here) I think this one was my personal favorite, and oatmeal is not my favorite cookies. It really did have a nice blend of sweet and savory, with a great texture. Now that I think about it, they all were delicious. Check your cook times, If you like a toasted crunchy flavor, bake a bit longer if you like a chewy cookie, bake a bit less and let cool on the pan. These ARE NOT "CAKEY Cookies" Listen Reviewers.. if 100 people review something and say its a chewy cookie, and 5 say its a Cakey Cookie, I'm gonna go out on a limb and say, the 5 did something wrong or different. So before I judge a cookie against the grain, I'm going to make doggone sure I'm not the one looking like an idiot. Which means DOUBLE checking my recipe. Did I put too much of one thing and not enough of another? Is my oven too hot or not hot enough? Do I need to adjust my cook times? Am I cooling this on the cookie sheets? Are my cookies more like plum sized rather than walnut sized? I'm amazed by how many people can rate a cookie as awesome and then One reviewer comes in and bashes it and says something totally contrary to what everything else is saying, I know tastes are subjective, but texture? Not quite as much. Bottom line, before you bash a DELICIOUS recipe. Take a second, perhaps the problem is not the recipe, but the cook.
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49 users found this review helpful

Molasses Sugar Cookies

Reviewed: Dec. 30, 2011
Change Nothing. One Word. PERFECT.
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3 users found this review helpful

Favorite Peanut Butter Cookies

Reviewed: Dec. 30, 2011
Good Basic Peanut Butter Cookie, I was just hoping for bit more peanut butter flavor. I think next time, (They are definitely good enough to give them a second chance) I will add 2 cups of peanut butter and maybe either butter instead of margarine or a bit more vanilla. They were a bit floury for my taste. Definitely shorten the baking times as written unless you like yours crunchy and toasted.
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3 users found this review helpful

Christmas Turtles® Candies

Reviewed: Dec. 30, 2011
Delicious.. I changed none of the ingredients, just the method. I nuked the caramels in in the microwave 90 secs, stirred it up a bit and nuked for another 30 seconds or so until it was melted, and just spooned it over 4 pecan halves on wax paper coated with non stick spray, stuck in freezer for 10 minutes, pulled out and dipped in the chocolate. They were pretty doggone good. I double dipped them in chocolate, once with semi sweet chips and the second time with chocolate bark. These went over BIG at my moms, 40 testers, gave it a big thumbs up.
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9 users found this review helpful
Photo by GregWmson

Chocolate Coated Peanut Butter Crackers

Reviewed: Dec. 29, 2011
OMG.. I spent 2 days baking cookies and candies this year and of all the recipes I made.. (all 5 star recipes from here) these were by far the easiest and the most well received. I used semi sweet chocolate coating for mine. I finished mine by crushing up some heath toffee pieces into very small pieces and dusting the tops with them while they were still wet from dipping, added a bit more texture and just a hint of toffee, These tasted not quite like butterfingers, but close. I'd give this 6 stars if I could. I also used crunchy peanut butter for a bit more texture on most of them, and made them a bit thick with peanut butter. Awesome!
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12 users found this review helpful

Outrageous Warm Chicken Nacho Dip

Reviewed: Nov. 12, 2011
Wow.. Holy cow. this is awesome. Warning, I halfed the velveta cheese and made everything else exactly as advertised and it was perfect. I think the whole block would have been too much cheese and not enough of the spices, chicken, tomatoes or black beans. We used the leftovers to dress up some bean burritos the next day and my mouth is watering just thinking about it. I'd give it >5 stars if I could. Not sure if I'd liked it as much with twice the cheese, it probably would have been a bit too heavy.
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10 users found this review helpful

Strawberry Banana Protein Smoothie

Reviewed: Jul. 23, 2011
I gotta tell ya, this much fruit is overkill. Try this instead, 1/2 cup 2%milk, 1/2 cup water, 5-6 ice cubes, 1/2 a banana, and 3-4 whole strawberries and one scoop of Vanilla flavored protein powder. I use the vanilla whey protein from walmart called Body Fortress. This is delicious, I blend it for about a minute or two then poor it into a big cup with about 6 cubes of ice in it and a lid and just shake it around every couple minutes while sipping it after a heavy workout. Its light delicious and feels like a reward for a great workout, this felt just a bit too fruity for my taste.
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7 users found this review helpful

BBQ Pork for Sandwiches

Reviewed: Jul. 23, 2011
Well, after seeing 5 stars, I had high hopes, unfortunately, this was WAY TOO MOIST, and I cooked it for at least 45 minutes in the oven uncovered. I used a Boston Butt, and I should have known better than to put all that stock back into the pork, but I'm kinda a stickler for following the recipes instructions the first time, as it drives me nuts to see people rate something real high or real low and see where they changed half the recipe. I liked the flavors though and took the leftovers and put in a toaster oven on a cooking sheet and cooked them for another 30 minutes and they turned out much much better, but as written, be careful, pour out half the stock, chop it up and then evaluate, you can always take that leftover stock and wet it afterwards if its a bit too dry once it comes out of the oven. I think it needed a touch of garlic and a bit more complex flavors, but it was not bad, but definitely not worthy of 5 stars.
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6 users found this review helpful

Easy Cajun Jambalaya

Reviewed: Mar. 6, 2011
WooooWheee Dat's Goot! Very Excellent/Accurate Base Some minor changes after trying it the original way the first time. First off, add a can of Rotel Tomatoes with Chili's, and cut back on cayenne pepper just a tad to make up for it. Cut back the Broth To 1.5 Cups and cook your Rice separately using chicken broth/shrimp broth or both, lastly and imo most important, add, 2lbs of shrimp to the pot just as you take it off the heat, give it a stir, put the lid on it and turn the heat off, (This will guarantee your shrimp turn out perfectly cooked and not rubbery.) Stir once or or twice every 2-3 minutes and and after 5 minutes have passed stir in your cooked rice and let set 5 minutes so the rice can soak up all them flavors, Now taste, and adjust seasoning. If your going to err, do so on the side of mildness, people can always add a bit more hot sauce or creole seasoning. NOTE: Cajun food is not about heat, it's about great robust flavors. Yes, it usually has a little kick to it, but rarely a bite. I'm sick of people throwing in a ton of cayenne and calling something Cajun. It's Not! A GREAT RECIPE and had tons of flavor, I let mine cook about twice what suggested though before throwing in the rice as I really wanted to let them flavors meld. I also took the tails and shells of the shrimp and boiled them and used the stock to make rice along with the chicken stock, I got rave reviews. I thought I was N.O. again. Laissez les bons temps rouler! Pass the Beer!
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98 users found this review helpful

Chicken with Garlic, Basil, and Parsley

Reviewed: Feb. 9, 2011
Delicious, Light and Healthy. I felt like it could use a little something to keep it from drying out and give it a bit more punch, So I added a little balsamic vinegar and coated the chicken lightly with it prior to seasoning it and I also put it under the broiler for the last 5 minutes. Served with brown rice and fresh vegetables for a health dinner.
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5 users found this review helpful

Carrot, Potato, and Cabbage Soup

Reviewed: Feb. 7, 2011
Great soup. Great base, I added 3 more cups of chicken bouillon and used the whole cabbage and added a ham hock, 2 stalks of celery, and 3 tablespoons of instant mash potatoes to get the desired consistency. (add more or less to suit you) I Removed the ham hock and used a hand mixer to chop up about 1/3rd of vegetables. It turned out delicious and I forgot to add the Thyme! Oops. Thanks Don!
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11 users found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Nov. 23, 2010
Best Chocolate Chip Cookie Ever. Mine was not quite done at 17 minutes. 20 minutes were about perfect for my oven, your cooking times will vary based on each oven. UPDATE: Made two batches this for Christmas this year, once this way, (delicious again) and then I made them by adding 1 tbs of dark cocoa powder, I cup of crushed peanuts and 1/2 cup of toffee chips and kept the rest of the recipe intact. What I came up with was a deep rich, crunchy savory and sweet chocolate cookie that was lights out delicious. This is my new base for all of my chocolate chips cookie variants.
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3 users found this review helpful
Photo by GregWmson

Greg's Southern Biscuits

Reviewed: Nov. 21, 2010
Disclaimer, This is my recipe. I just wanted to pass on some tips. First off. Stick to the recipe, please don't alter it, then rate it, as its no longer mine. Do not over work the dough, flatten out gently, dust lightly with flour, (will be sticky) pat gently and then fold again, repeat, you should only do it 4-5 times max, any more and your dough will comes out flat, dense, and chewy. If they don't turn out like that, you more than likely overworked the dough, or need fresh baking powder/soda These rise about an inch on avg. Remember the key is, handle the dough as lightly and as little as possible. A Tip: To make buttermilk just add a 1 tbs of white vinegar to a cup of milk. Let sit for 5 minutes, and you now have buttermilk. To keep the lard/butter from clumping, grate directly over the flour moving it around as you grate and give a little stir if you see it clumping. BTW Grandma always sifted her flour, I did not, I've eaten a lot of country food. This is the best biscuits I've ever had. If yours don't turn out delicious, please try again, as something went wrong. It's worth it. Btw- These biscuits should be soft in the middle and have a very light crunch on the top. Grandma's words about biscuits, it largely comes down to feel and texture of the biscuit when it is kneaded perfectly with the right moisture to flour ratio and that comes only with a little practice. Enjoy! WARNING: this is NOT health food, Please judge solely on taste.
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461 users found this review helpful

Cinnamon Rolls II

Reviewed: Feb. 5, 2010
Flavor was good, the texture was a bit dry and crusty I thought. After the reviews I was a bit disappointed as I expected something different, the felt kinda bread like and dry on the outside, not sure if it was a temp thing or maybe I should have put the buns touching each other when putting on the pan, i spaced them about an inch apart on the pan to make room for them to expand, they didn't quite expand that much.
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4 users found this review helpful

Chicago-Style Hot Dog

Reviewed: Feb. 5, 2010
Best hot dog I've ever had. I can never go back to a plain ole dog after tonight. I used pepperocini peppers, not sure if they are "sport peppers" but it was still delicious. I followed the recipe to a T. I think one thing we often overlook, which adds a lot to a dog is actually steaming the buns. One easy way to do this without a steamer is to use a colander, put the dogs in a big pot with an inch of water, boil the dogs, drop the colander in the pot and use the pot lid to hold in the steam. Worked Great for me, you may have to remove some of the water to keep it from splashing up on the buns and check your fit BEFORE you drop your buns! The combonation of dill and tomato and celery salt adds a an awesome twist to this American icon. Don't put this off any longer. make it tonight!!
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3 users found this review helpful

Baked Potato Skins

Reviewed: Feb. 4, 2010
Great Flavor, A little greasy tho, but the seasonings were spot on, my youngest loved it and he's picky picky.
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4 users found this review helpful

Jo's Rosemary Bread

Reviewed: Feb. 4, 2010
Great Texture, This is excellent bread, but I felt like the amount of rosemary was just a tad too much, next time I will reduce by half.
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3 users found this review helpful

Zippy Potato Soup

Reviewed: Jan. 21, 2010
Wow.. great recipe. You will need to play around with the amount of seasoning though, depending upon how much of a traditional potato soup you want. Only thing I did different was omit the carrots, use 1 tsp of dijon mustard instead of the powdered mustard and a dash of celery salt. I also used just a dash of nutmeg and cayenne. I also subsituted heavy whipping cream in place of condensed milk and added a cube of chicken boullioun to the water when boiling the potatos. You may want to drain off the excess water, as you want your potatoes just covered with the water. (You can add it back later if its too thick) Then add all the other ingredients. You definately will need more salt and pepper. Top with Grated Cheese! Delicious!
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4 users found this review helpful

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