Ginny Recipe Reviews (Pg. 1) - Allrecipes.com (12403916)

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Jam Filled Butter Cookies

Reviewed: Jan. 2, 2015
I love jam cookies and these were no disappointment. I followed the tip of another reviewer and added 2 tsp of vanilla extract and 1/4 tsp of salt to the dough--I could tell by the original recipe that this dough might be bland. These cookies are quick and easy to make and ideal for those with young children, because who doesn't like to poke holes in dough? Also, the few ingredients are items most people already have on hand; these aren't expensive. The 1/2 tsp of jam seems like so little, but actually it is just right. I rolled the dough into balls about 1-1/4-inch in diameter. They baked perfectly in 12 minutes. My family loved these. However, I plan to make one change in the future: As a matter of personal taste, I find the dough almost too eggy. I doubled the recipe; therefore I used 4 yolks--next time I'll try 3. I plan to make these often, always doubling the recipe and freezing 1/2 of the dough for future use.
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Cheese Grits

Reviewed: Oct. 14, 2014
This recipe tasted DELICIOUS. Creamy and rich and cheese-y. But, it was swimming in butter fat. I mean I took paper towel after paper towel and pressed it into the grease in the pan to sop up the grease. Even then it continued to ooze grease so my son-in-law tilted the pan on one end so that we could better drain the grits. Yes, I'll make this recipe again, but I'll definitely reduce the butter content.
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Quick and Easy Clam Chowder

Reviewed: Sep. 29, 2014
I will never make another clam chowder. This is, hands down, the simplest, best-tasting chowder I've ever made, and it sure beats the over-thick glop you too frequently get at restaurants. This is thick but not too thick, creamy, fragrant, and all over just wonderful. I followed KRISSTINA's advice. Yes, you purists, I altered the recipe to suit me, but the basics are the same. Like Krisstina I added 2 small, diced potatoes, a teaspoon of cumin, and a little bit of onion, about 2 tablespoons of dehydrated onion flakes, which equals about 1/4 cup chopped fresh onion. Threw a stalk of celery in the food processor and chopped it fine and added that too. Based on all the other reviews, I increased the clams to three 10.75 oz cans of whole clams. I drained only two of the cans--that little bit of clam juice from the third can adds desirable flavor. The texture, flavor, creaminess, and fragrance of this chowder cannot be beat. I know I will make it again and again. Thank you to the person who posted this! Oh yes, I assembled it on a Sunday night and put it on low on the slow cooker next morning for 9 hours before leaving for work. It was ready when I walked in the door and it was perfectly blended and cooked.
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Cream Cheese Filled Pumpkin Muffins

Reviewed: Sep. 29, 2014
Truly outstanding--a huge hit with everyone. Except for the cardamom, which I didn't have and didn't want to spend $ on, I followed recipe exactly. It was perfectly spiced without it. Tips: 1. I knew before I read the reviews that the cream cheese needed doctoring. I added 1/4 cup powdered sugar and 1/2 tsp almond extra as others suggested. Superb. 2. The muffin texture is lovely with moisture, but at first touch you can feel the oiliness--next time I will reduce the total oil by 2 tablespoons. 3. The streusel topping written up by TheBritishBaker (reviewer) gives a nice crispy texture to the top: 1/3 cup brown sugar; 2 tablespoons flour; 1/8 tsp cinnamon; 1 tablespoon butter. I put it in a food processor. Quick and perfectly blended, then just sprinkle over top before baking. Makes the muffins pretty too. 4. Can't remember who suggested it, but the notion of rolling the cream cheese/sugar/extract into a slender log and freezing it 30 mins works very well. I cut the log into 12 identical blobs and quickly rolled them into little balls (the powdered sugar makes this possible). I pressed a little ball into the half-filled muffin cup, giving it a tiny shove to push it down a bit, then covered it with more muffin batter. This method turned out 12 identical muffins, generously sized, and the cream cheese center was beautifully round shaped and perfectly centered. I used standard muffin cups, not the really big or really small ones. This is definitely a keeper. We love them!
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Slow Cooker Homemade Beans

Reviewed: Aug. 4, 2014
The sauce on these beans is truly delicious. Yes, I would make this recipe again. However, though I try hard not to change a recipe the first time I make it, I gagged at the thought of using a whole cup of brown sugar, so I reduced it to 1/3 cup, and the sweetness level was perfect. Based on the many complaints on this site about tough beans, I also precooked the beans at a roiling boil for 50 minutes before draining them and putting them in the slow cooker. They STILL came out a bit hard after 10 hours on low. I cooked the beans another 4 hours on high, and then they were perfect. Gracious, they're just these little Navy beans--you wouldn't think they would need so much cooking time. Your cooking experience may be different, but the beans ARE good, and I like the fact that there is no precooking of the bacon. Quick to prepare and delicious to eat.
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Whipped Cream Cream Cheese Frosting

Reviewed: Apr. 29, 2014
Definitely a keeper, and that's from someone who bakes A LOT. Read the reviews. Used the 1-3/4 c powdered sugar. I also stabilized the whipped cream using the 1 tsp unflavored gelatin/tablespoon hot water method. I didn't want to be changing the recipe on first try, but I was making this for a birthday party and worried the frosting would be a flop without stabilizer. Interestingly, though the frosting was a bit soft going on the cake, a few hours later when I took the cake from the frig for the party, it had set up beautifully--it hadn't slumped at all. The cake looked great and the frosting tasted divine. I can't wait to try it on other cake recipes. I used this batch for hummingbird cake. Truly amazing flavor: not too sweet, not as rich/heavy as cream cheese frosting, just the right amount of lightly sweet/cheese balance. Fluffier than cream cheese frosting but more personality than whipped cream. Everyone loved it.
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Hummingbird Cake

Reviewed: Apr. 29, 2014
Is it a good cake? Yes, moist and sweet and everything you want in a scratch cake. It's easy to make too. Just be prepared that the dominant flavor is banana. It could easily be called banana cake. I followed the recipe exactly. Pineapple was in there somewhere but you couldn't taste it. Just banana.
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Baked Teriyaki Chicken

Reviewed: Jan. 28, 2014
This sauce is amazing: dark, rich, and smoky. I followed the other reviewers by reducing the sugar 'cause I'm not fond of overly sweet meat sauces. Because I doubled the recipe, instead of using a full cup of white sugar I used 1/2 cup white and 1/4 cup brown (also recommended by a reviewer). I would have preferred to give this recipe 4.5 stars, only because the meat came out swimming in sauce, so it was wetter on our plates than it looks in the photo. But nevertheless, this recipe is very, very good, and it's the only sauce I would ever use to make teriyaki.
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Mom's Spaghetti Bolognese

Reviewed: Jan. 26, 2014
I wish I could give this a 2.5. We ate it. It was hot and it was over pasta, which made it good for a winter's evening. But this sauce tastes predominantly of canned tomatoes. In fact, it really doesn't taste much at all like the Bolognese I've had in restaurants. We won't be making this again. I followed the recipe exactly.
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Garlic Bubble Ring

Reviewed: Jan. 23, 2014
Wow! What a find this recipe is! Made it last night in a fluted Bundt pan. I thought that the fluting would make the rolls look odd, but once they puffed up nice and light, it made no difference at all. I'm fond of making my own yeast rolls and other breads from scratch, but often there isn't time, and for those days this is the perfect recipe. I followed it exactly, though I was liberal with the cheese and parsley. Also, so many reviewers suggested chopped fresh garlic instead of garlic powder that I decided to do that too--I always keep a jar of chopped garlic in the frig. I threw an entire tablespoon of it into the mix, also based on reviews. You can buy white bread in loaves or rolls (little balls). The balls speed up this recipe even more; 12 balls of dough roughly equal one pound, which makes measuring very easy. I didn't even wait for the dough to rise. I threw the 12 rock-hard balls into the Bundt pan and mixed up the butter and cheese mixture all into the balls. Sprinkled a little more cheese and parsley on top because several reviewers said the bread needed more seasoning. I let them rise an hour in a warm oven. My family LOVED these rolls. They were truly delicious, pretty, well seasoned, more interesting than plain rolls, quick to make, and don't mess up my kitchen like making rolls from scratch does. Oh, they took only 20 minutes to brown perfectly. There isn't a doubt in my mind that I'll be making these fabulous rolls again and again. Highly recommend.
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Chocolate Cream Pie II

Reviewed: Jan. 20, 2014
Made this by request of the birthday girl; everyone agreed it was wonderful. Based on reviews here, I substituted 1 cup of heavy cream for 1 cup of milk and used 4 T of cornstarch instead of 3. The texture was silky, firm but not too firm, heavenly rich, and the flavor was decidedly (and delightfully) cocoa-like. I stabilized the whipped cream (I don't use Cool Whip-type toppings if I can avoid them) with 1 tsp of unflavored gelatin and topped that with shaved chocolate curls. Very pretty and quite decadent. Would make again.
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Mexican Rice III

Reviewed: Jan. 20, 2014
The birthday girl requested Mexican food for her celebratory lunch, so I went looking for a highly reviewed recipe. Everyone at the table thought this recipe was good. It certainly is colorful. I thought it was OK ... but I wouldn't make it again because I really didn't think it was anything special. I followed the recipe exactly.
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Chef John's Buttermilk Biscuits

Reviewed: Jan. 9, 2014
Followed recipe exactly (video is helpful). Rose beautifully; tasted great; quick to make. Tips: don't overcook. In my oven, at least, 15 minutes is too long, especially if you space the biscuits an inch or more apart. If they are touching in the pan they will be softer. Also, if you keep unsalted butter in the freezer all the time it will last virtually forever and be ready for any baking activity that requires super cold butter like this one. Finally, as another reviewer said, cutting the butter into the flour is much easier with a food processor. Process for about 20 seconds. I will definitely make this recipe again.
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Just Like Wendy's® Chili

Reviewed: Jan. 8, 2014
Followed the recipe exactly. This is truly good chili. I'm a purist and like to make things from scratch, so I was worried about using packaged chili seasoning. But you know what? I could spend 15 mins pulling out all the dried seasonings for myself, measure them, and put them all away, or I can pay $2 for two packets of the same thing that someone else has put together for me (and that is perfectly measured every time). With the tasty results I got, I'm sold--this is the only chili recipe I'll use in the future. It's very fresh tasting, not too spicy, the tomato hunks add interest and texture, it makes a big bunch of chili--very little head room left in my Dutch oven for simmering, so keep that in mind--and my family loves it. The recipe does not say to drain the fat off the meat before you add the other ingredients, but you probably should. I figure this is an oversight on the part of the writer.
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Garlic and Parmesan Chicken Wings

Reviewed: Jan. 3, 2014
Made these tonight. Perfect, perfect in every way! Full of flavor, super crispy, easy to make, and you can make a pan of them ahead, put them in the frig, and pop them into the oven just 25 minutes before the crowd shows up. I deep fry a great deal but I will definitely leaving the fryer in the cabinet a little more so we can have these crispy wings instead. They're that good. Dipped them in ranch dressing. Made the recipe exactly as written.
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Cinnamon Rolls III

Reviewed: Dec. 30, 2013
They looked pretty, they rose OK, but I've had better. Not sure what the fuss is all about over this recipe. I've made cinnamon rolls many times and these were nothing special.
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World's Best Lasagna

Reviewed: Dec. 30, 2013
Ugh, this was an embarrassment. Followed the recipe exactly. Strong flavor, too spicy, couldn't eat it. Too bad, because on the strength of these reviews I had made it for a Christmas buffet lunch. To be fair, others at the table liked it, but I did not care for it. I will never make it again.
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Coconut Cream Pie

Reviewed: Dec. 10, 2013
CC pie is my all-time favorite dessert; I've made a good many of them in the last 45 years in the kitchen. But even I learned a few things by trying this recipe. I read the reviews, and on the strength of those, I changed one thing: Instead of using 3 cups of milk for the custard portion as I have done for decades, I used 1.5 cups milk and a can (roughly 15 oz) of coconut milk. The addition of coconut milk increases the coconut flavor without adding a bunch of (texturally unpleasant) coconut shreds. But even better, it causes the custard part of the pie to hold its shape better than most CC pie recipes. This is great if you have pie left the second day. Also, stabilizing the whipped cream (topping) is highly desirable. It causes the whipped cream to hold its shape, not slump or weep within 24 hours. I used 1 tsp of unflavored gelatin, softened in 2 T cold water. Once it had jelled in a glass Pyrex cup (about 5 mins) I heated it in the microwave for 25 seconds, cooled it a minute, then let it fall in a steady slow stream into the bowl of 1 cup of heavy whipping cream as I whipped the cream for the topping. The two pieces of leftover CC pie were as well formed and attractive the day after I made the pie as they were the day I made it. Absolutely: stabilize your whipped cream topping. This recipe truly is stupendous. I will not use any other for CC pie in the future.
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Navy Bean Soup I

Reviewed: Dec. 10, 2013
This is a truly good bean soup recipe. What makes it so is: no presoaking of the beans; no sauteeing; no odd, hard to find ingredients; superb flavor. Right before I finished the simmering I scooped out a cup of the beans, pureed them, and threw the puree back into the pot. This made the soup creamy and thick (but not too thick) without having to cook the beans even more. The soup is complex with a little bit of texture from the tomato and onion bits. I made the recipe exactly as written, and discovered also that 8 oz of cooked ham already chopped can be purchased at the grocery store. Now there's a first. I really, really like the great flavor and simplicity of this recipe--it's a keeper.
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Pineapple Angel Food Cake I

Reviewed: Nov. 8, 2013
If angel food is your thing, you will love this. I followed recipe exactly, except to make it prettier I baked the cake in a greased (veg spray) Bundt pan, not the rectangular pan. Used Betty Crocker cake mix because it's the one-packet type and used a house brand crushed pineapple in juice. Mixed cake and pineapple per pkg directions (30 seconds on low; 1 minute on medium) using wire whip in Cuisinart mixer--it increased in volume like crazy! Baked at 325 (because my pan is the dark, nonstick type) on bottom oven rack for exactly 45 minutes. Hung it upside down over a drinking glass till cool, per package directions. Can't imagine baking this without greasing the pan--the bits of cake that touched the top edge of Bundt pan that was not sprayed stuck pretty well. Cake rose beautifully, high and light. Moist, lightly sweet, redolent of sweet pineapple tidbits. Will definitely make this again, especially because I can always keep the ingredients on the pantry shelf, ready to go.
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