gravygoddess Recipe Reviews (Pg. 1) - Allrecipes.com (12103924)

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Buttery Alfredo Sauce

Reviewed: Jun. 26, 2012
This sauce is fantastic. Well worth the work and the wait. I halved the recipe, omitting the milk because it would have just been a splash, and kept the garlic level the same. Hubby and I couldn't keep the spoon out of it waiting for it to thicken. I even had it nearly boil a couple of times but was able to cool it down quick enough to avoid any grainy texture. All over a very forgiving and very tasty recipe. We will use it again.
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Bloody Broken Glass Cupcakes

Reviewed: Oct. 26, 2011
For people who are having problems with the glass, it's very important you have a candy thermometer. The sugar should be cooked on low, cooking it too fast or too hot will cause it to carmelize. I start on low and ramp it up to nearly medium over the course of an hour and my glass comes out nice and clear. It's a time commitment, but there's really no way to rush sugar. This a fun recipe that will get you kudos every time though!
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Slow-Cooker Barbecue Ribs

Reviewed: May 10, 2011
Like others, I heavily modified the sauce for this recipe, but I gave it three stars because the slow cooker and precook instructions made them taste fantastic. I could barely keep the bones on the meat. I'll be using this cooking style from here on out, but I'll be using my own sauce.
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Fluffy Pancakes

Reviewed: Mar. 29, 2011
Yum!!! Hubby and I woke up with a wicked craving for pancakes, then realized we were out of box mix. After this recipe I don't think I'll ever need it again. We made half the batter direct from recipe which resulted in big, airy, fat stacks of cakes, just like hubby loves. Then I added a wee bit of milk to the rest and made the thinner fluffy cakes that I love. Usually when I thin my batter the resulting cakes are still a bit dense, but not these! Will make again (and again).
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Famous Butter Chicken

Reviewed: Mar. 15, 2011
While the amount of butter and cracker coating negated anything healthy about the chicken, my husband and I simply loved this recipe. We made it as stated but added about a half a tablespoon of cayenne pepper to the mix, which was nice for the spice but not necessary. I'll probably lower or omit it all together when I make this again this week. That's how much hubby liked it! Also, it's perfect for chicken tenderloins and to get the kids away from the overly processed bagged frozen nuggets.
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Homemade Pizza Sauce

Reviewed: Feb. 6, 2011
This sauce made enough for about 8 regular 12 inch pizzas. The tomato flavor was robust without overpowering the rest of the pizza, the sauteed garlic gave it a kick, not just taste-wise, but aroma-wise, the brown sugar mellowed the red pepper beautifully. I made this according to the recipe, and while I may tweak some things in the future, straight from the recipe was utterly fantastic. We used it to make 6 different types of pizza and it worked well with each one. Scrumptious!
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