GySgtsWife Recipe Reviews (Pg. 1) - Allrecipes.com (1228287)

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Mama's Tomato Gravy

Reviewed: May 13, 2008
I've made Tomato Gravy in the past, but never had actually seen a recipe for it. I didn't have tomato paste, so used tomato sauce instead (just used a tad more flour to make sure it would thicken) and once the gravy started thickening, I added some Petite diced tomatoes. We use this over rice... never had over biscuits.
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18 users found this review helpful

Dry Rub for Ribs

Reviewed: Jul. 8, 2002
Had all these in my spice cabinet. Marinated overnight and used with the Baby Back Ribs recipe by Ken Heffner on the site.
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7 users found this review helpful

Fired Up Southwest Fajitas

Reviewed: Apr. 1, 2006
I thought this was 'alright'. ~Marinated 4 hours ~ I used Flank Steak, and will NOT use that again! If I make this recipe, I'll try it on chicken, or sirloin, or some other type of steak. I used extra lime and added yellow/red peppers also. I think my main problem was the steak...
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6 users found this review helpful

Baby Back Ribs

Reviewed: Jul. 8, 2002
Yep ~ The meat fell RIGHT off the bone! I went to pick up the rack by a bone and the bone slid right out! I used a dry rub and let marinate overnight then marinated w/bbq sauce the whole day. The only problem I had is that I wish the ribs I had less fat on them. I got the leanest ones I could find. Thumbs up!
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6 users found this review helpful

Hamburger Soup II

Reviewed: Jul. 7, 2002
I took some advice and doubled the tomato soup, added Worchestershire sauce & Tabasco. Do suggest adding more water than the recipe calls for. Used Corn instead of peas and left the celery out! Added more pepper also. Overall we liked this recipe. Would be good on a cold evening.
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6 users found this review helpful

Cooking Light magazine's Chicken Parmesan

Reviewed: Apr. 3, 2006
We just had this tonight and my hubby said that this is in his top 10 home meals.. so I'm sure we'll be making it again. My kids (One is very hard to please) both loved it. I used a jar of Ragu Organic Cheese sauce and added my own seasons to it as well, I used almost the whole jar since we served it over angel hair pasta. After cooking some in the skillet, I then placed in a baking dish and baked in oven. I have never made Chicken Parmesan before, and was pleasantly surprised.
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5 users found this review helpful

Garlic Chicken

Reviewed: Jul. 24, 2006
The first time I made this, no one could get enough, and there were no leftovers. It was a crispy outside, YUMM! Next time, I should have drained the olive oil off a little more, b/c it wasn't as crunchy. Something I'll def keep in my recipe box though! MMM
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4 users found this review helpful

Baked Teriyaki Chicken

Reviewed: Apr. 8, 2006
I used Boneless Skinless chicken breasts, baked at 350 and they would have probably been done closer to 30 minutes. I served over rice and sauteed some green peppers in some of the sauce that was remaining. Overall, I thought this was a pretty tasty sauce. Will make again.. just will watch my chicken and remove sooner. I made the amount of sauce the recipe suggests, but with the 3 chicken breasts I used, AND the amount used for the green peppers, I still didn't use all of this sauce.
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3 users found this review helpful

Grilled Onions

Reviewed: Jul. 17, 2005
WOW! This was FANTASTIC! I used a Vidalia onion and I must say, right after I ate it, I called my mother to tell her to make one! I love that it takes such little time to make, you can make as many or few as you'd like. Still couldn't get my daughter to try it..haha.. but it was delicious!!!!! THANKS!!!!
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3 users found this review helpful

Tiger Butter II

Reviewed: Dec. 24, 2009
Yum! My family loved this. Our daughter used to get this all of the time at a candy shop when we lived in Ga. I must say this was just as good! Melts in your mouth. I melted everything in the microwave on 30 second intervals, stirring in between. I used about a Tablespoon of shortening in the semi sweet chips to help with the melting. This was so quick and easy. I've already passed on the recipe!
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2 users found this review helpful

Easy Honey Mustard Mozzarella Chicken

Reviewed: Apr. 13, 2009
I pounded the chicken breast to about 1/2 inch thick with a tenderizer. I used cheddar/monteray jack blend cheese b/c I had that on hand. I cooked in oven until juices ran clear. This was devoured at dinner! I will put this into my regular rotation of dinners...
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2 users found this review helpful

Twice-Baked Potatoes Supreme

Reviewed: Jan. 17, 2009
Thought these were pretty good. I had to find a potato without using sour cream. I scaled the recipe for 6, and cooked one piece of bacon and crumbled it into the mixture. I also added some shredded parmesan cheese to the mixture. I personally didn't care for the powdery kind on top of the potato (even though I didn't use much) I'll use the shredded on top as well next time. I loved these done in the oven rather than micro b/c of the crispy outside.
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2 users found this review helpful

Summer Chicken Burgers

Reviewed: May 22, 2006
My husband loves these and I like that they are quick and easy! I like to pound the chicken so it isn't so thick then I think they are of course, best cooked on the grill. The avocado is my husbands fav!
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2 users found this review helpful

Ronaldo's Beef Carnitas

Reviewed: Apr. 19, 2006
We thought this was pretty good. Not outstanding, but something I'll def make again. I made in the crockpot 8 hours on low and yes the meat did just fall apart. I added a chopped fresh jalepeno while cooking and tasting thinking it needed something more. Served with Mexican rice and tortillas. Hubby said he'll eat the leftovers so that's always a plus.
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2 users found this review helpful

Mushroom and Swiss Chicken

Reviewed: Mar. 20, 2006
This recipe is a KEEPER! I used Tony Chachere's seasoning as the cajun style seasoning and instead of Swiss, we used Provolone. My hubby said after dinner that this is likely the best chicken dish I've gotten off of here. I do agree with him!! SCRUMPTIOUS! THANKS!!!!
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2 users found this review helpful

Baked Fish with Shrimp

Reviewed: Apr. 28, 2003
GREAT Recipe! We really enjoyed it. However next time I will add some sherry like others suggested to add some flavor. But it was still good. And it was actually a pretty dish..lol. I was worried about pre-cooking the shrimp and then putting them in oven, however they were GREAT! Thanks for a recipe that I will use again!!
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2 users found this review helpful

Best Bourbon Chicken

Reviewed: Sep. 26, 2010
Delish! We have this now about once a wk. We make a lot of chicken so it was nice to find another way to prepare it. I have always used "cran-grape" juice in place of the apple-grape-cherry juice and chicken broth instead of bourbon.
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1 user found this review helpful

Sweet Restaurant Slaw

Reviewed: Jun. 30, 2009
I'm picky when it comes to coleslaw, but this one made the cut. I didn't use poppy seeds since I didn't have any. And instead of miracle whip, I used Hellman's Light Mayo. I do wish I had chopped the coleslaw up more, but that isn't a big deal.
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1 user found this review helpful

Chicken and Bacon Shish Kabobs

Reviewed: Apr. 13, 2009
This turned out pretty good, but I didn't get to marinate it long at all. Honestly, less than an hour! I used Olive oil instead of Canola. Did not use bacon. Added peppers and sweet onions to this.. and it was another winner for dinner! Next time, I'll marinate longer and use the bacon!!!!
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1 user found this review helpful

Salsa Chicken Burrito Filling

Reviewed: Jan. 15, 2009
I enjoyed this recipe and made it as directed, however, next time I make it I will use the lower sodium Taco seasoning. I didn't think it was too salty at first, but the more I ate, I knew I'd never make it as is again. My husband thought there was too much sauce and didn't enjoy it that much. I also added sauteed onions/peppers. It was yummy. :)
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1 user found this review helpful

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