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

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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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11 users found this review helpful

Three Packet Slow Cooker Roast

Reviewed: Nov. 5, 2013
I followed the recipe exactly, and it was truly delicious. The whole family liked it. Here's what's good: 1) It makes its own gravy; there is nothing to do but serve once you get home from work or running errands. 2) The gravy is a lovely deep brown. 3) The gravy is neither too thick nor too thin. 4) The gravy is complex (likely from the Italian salad dressing mix), unlike standard corn starch gravies that you make yourself or pour from a can or jar--yet neither is it too herby-y. 5) No pre-browning of the meat. Browning is a wonderful thing, yes. But with this recipe it's not necessary. Besides, pre-browning messes up your stove with oil splatter and creates another item that has to be washed. I don't miss it! 6) This recipe is so easy that I handed it to my retired husband, and he was able to make it without the aid of my usual long list of instructions. Now that's easy. 7) I worried it would be too salty; it was not at all. 8) I worried it would be too commercial tasting: it was not at all. 9) The meat is fork tender and infused with flavor. Tips: Cut any visible fat from the meat before you cook it, otherwise that fat will render directly into your gravy. Resist the temptation to use more than 1 cup of water; it's not necessary. I used 2.75 lb chuck roast on low for 6 hours. Perfect, absolutely perfect.
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9 users found this review helpful

Golden Rum Cake

Reviewed: Oct. 24, 2011
An outstanding recipe. Mine came out looking just like the photo. What's unusual about this recipe is that the texture of the finished product is so like a pound cake--but its foundation is a humble cake mix! I followed the reviews and let the cake sit overnight before serving. It's light/sweet/rich texture is divine. I changed only one thing: no quality cake is made with oil. I melted a stick of butter (=1/2 cup liquid) and used that instead of oil. This recipe is definitely a keeper, elegant enough to serve to company. Thank you for sharing.
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8 users found this review helpful

Old Fashioned Onion Rings

Reviewed: Nov. 22, 2011
Exceptionally light and crispy. Yes, they are a little bit of work, but they're worth it. I definitely will make these again. Tip: Absolutely dredge them in Panko, not ordinary (American) bread crumbs. That's one of the secrets to the light/crispiness.
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7 users found this review helpful

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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5 users found this review helpful

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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4 users found this review helpful

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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3 users found this review helpful

Fried Butterflied Shrimp

Reviewed: Oct. 24, 2011
Hands down, the most elegant, scrumptious, delectable fried shrimp I have ever eaten. Mine came out as beautiful as the photo too. Tips: 1) Cut water and cornstarch in half (everything else is fine); you will have a somewhat watery dip but a too-thick dip means you end up with too much breading and too little taste of the shrimp; 2) Double-dipping is a preferred method, as it creates the perfect amount of light/thin crunch; 3) Panko crumbs create the lightest, crispiest breading around. I seasoned mine with a sparse amount of fish rub; 4) If you are using frozen shrimp, run tepid water over them about 60 seconds. This will leave them semifrozen. It is far easier to make the butterfly cut when they're semifrozen instead of fully defrosted. I made a Thai chili/yogurt dip like that served in fine restaurants. I can't believe that these restaurant-quality fried shrimp were created in my own kitchen. Thank you Joy for this marvelous recipe.
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3 users found this review helpful

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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2 users found this review helpful

Simple Whole Wheat Bread

Reviewed: Jul. 14, 2013
Best whole wheat bread I've ever made and I've been baking bread for almost 40 years. No, it's not 100% ww flour for you purists. But it does have a high content of ww flour, and the recipe lends itself to whole grain additions (flax, wheat berries, etc.). I used my Kitchenaid to knead the dough and was just amazed at how this dough rose considering the large amount of ww flour. I may add gluten next time, as some suggest, but I wonder if that's even necessary. The resulting loaf, recipe as written, is light, moist, slightly chewy, with just the right density, and not bitter. I hate to admit to a slight recipe change, but the fact is, I've made hundreds of loaves of bread, so I know that no plain eating bread requires 2/3 c of honey or other sweetener, so I used 1/3 cup, and it was plenty. I let the first rising go an hour while I took a walk. Came back to a mountain of dough overflowing the large bowl in my proofing oven. Second rising took just 30 minutes, and it was huge too. I made two loaves because I like big ones. I will absolutely keep this recipe and make it over and over again. Just fantastic. Thank you to the contributor for sharing this unbelievable recipe.
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2 users found this review helpful

Tasty Collard Greens

Reviewed: Jun. 18, 2013
Made this recently for my husband, who is diabetic. I was trying to find some interesting ways to serve greens because they are so low in carbohydrates. This is my first attempt ever to make collard greens--and I've been married nearly 36 years. I have to say, they were WONDERFUL. I didn't change a thing about the recipe, followed cooking times exactly. My only question while I was cooking was, How big is a bunch? I was worried about using too much/too much little of the leaves compared to the liquid involved. Anyway, I ended up using a huge, 2-lb bag of cleaned, cut up collards from Walmart, and the leaf-to-liquid ratio was perfect, not to mention the convenience of not having to wash or chop. About halfway through the cooking time I added another cup of boiling water to the pot. I may not have had to do this, actually, but I was lazy: I wanted to leave the room without watching the pot constantly to make sure it didn't run out of liquid. The collards were soft and tender but not mushy or slimy. The flavor was robust with just the perfect amount of garlic. The shreds of smoked turkey sprinkled throughout the greens (I simply pulled the meat away from the bone while the leg was still in the pot) were not too much--it still tasted like a vegetable dish. The oiliness factor was just right. All in all, a really great side dish. This recipe will feed a crowd. There's only three of us, so we will enjoy the greens for a week. Love this recipe. Definitely a keeper.
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2 users found this review helpful

Spicy Black Bean Salad

Reviewed: Jun. 17, 2013
Made this for Father's Day. Put it together in a matter of minutes--made the recipe exactly as posted. I let it sit all night in the frig because my experience is that most cold bean salads are best after 24 hours. I used fresh salsa that I purchased in the produce section at the supermarket, not the bottled type sold by the tortilla chips. This one is definitely a keeper; it is delicious. It's spicy but not too spicy, a little bit crunchy because of the red onion, has lovely color and texture, and makes a great side to barbecue. I will definitely make this recipe many times in the future.
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2 users found this review helpful

Rum-Pineapple Pound Cake

Reviewed: Dec. 6, 2011
One reviewer said this is not (technically) a pound cake, well maybe that's true. But it looks, feels, tastes, smells and goes down like pound cake! No it doesn't have a glaze either--it's a soaking syrup, but it's a wonderful soaking syrup so who cares what it's called? To get the moisture where it should be in the cake, after you remove the cake from the oven let it cool in pan about 20 minutes. Gently remove the cake and set aside. Pour the sugar/rum/butter syrup into the bottom of the Bundt pan and then place the cake back into the pan. Let it sit 20-30 minutes, and then turn the Bundt pan, cake still in it, upside down onto a plate to unmold. BTW, I skipped the coconut and instead added a 20-oz can of crushed, DRAINED pineapple to my syrup so that the cake turned out like pineapple upside down cake. It was a huge hit--moist, poundcake-like, and not too sweet or rummy (I used 1/2 c rum). I will use this basic recipe (without syrup) from now on for a quick and easy, start-from-a-box, tastes-like-homemade pound cake.
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2 users found this review helpful

Charley's Slow Cooker Mexican Style Meat

Reviewed: Nov. 11, 2011
Made 4 dozen tamales last night using this recipe; used total 5 lbs chuck. Followed reviewer's suggestion (Impish from San Diego; October 1, 2006) to add more spices and bottle of hot sauce. Meat was fork tender and, surprisingly, not too spicy-hot--in fact it wasn't hot at all, just a hint of Latin. I will use this recipe again.
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2 users found this review helpful

Mandarin Mixed Green Salad

Reviewed: Oct. 24, 2011
I wanted to love this salad, I really did, because I get tired of same old same old green salads. But this was nothing special. The dressing is a dusty gray brown color--very unappealling. It's just greens with a little fruits and nuts. I will not make this again.
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2 users found this review helpful

Slow Cooker Lasagna

Reviewed: Apr. 19, 2011
I rate this 5 stars for taste and ease of preparation. This was the first time I have used oven ready (no boil) lasagna noodles, and for me, there is no going back to the mess and wasted time of boiling and torn noodles. I layered the lasagna ingredients in a 6-qt slow cooker, and after reading other posts about lack of flavor and too-long cooking time, I added some herbs from my garden and put the crockery in the frig for the next day. Cooked it on low for 3 hrs 4 mins--it was fully cooked by then even though the ingredients were frig cold when I started. My family loved the blend of seasonings and perfect texture. With an entire pound of Italian sausage in the pot, this recipe was anything but bland. It was 100% perfect, a sure 10. I will definitely make this recipe again and again.
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2 users found this review helpful

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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1 user found this review helpful

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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1 user found this review helpful

Overnight Cinnamon Rolls I

Reviewed: Aug. 14, 2013
These turned out mighty good for such a simple recipe. I say "simple" because I looked at a lot of other online overnight roll recipes, and this one had fewer steps and ingredients than the others. It produces a delightfully soft, rich dough--a joy to work with. However, I had to add a little bit more flour than the recipe calls for because the dough was too soft and sticky; I probably added about 1/2 cup more. And the rolls did did not rise overnight. In the morning they had risen only a little bit, so I put them in a slightly warmed oven and they rose right up. Nevertheless I'll definitely make these again. I strongly recommend that you use dental floss to cut the dough into individual servings. Super easy and yields perfectly cut rolls.
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1 user found this review helpful

Slider-Style Mini Burgers

Reviewed: Apr. 22, 2012
If sliders are your thing, then you must try this recipe. I made it as printed, and my husband, who grew up in Chicago eating White Castle, adored them. He said they're a 10, and he actually likes them better than WC sliders. If you can't find King Hawaiian party rolls, Cobblestone Mill makes them too. If you like your beef a little less gritty, you can put the ground meat into a food processor and pulse it for a second or two. The recipe can easily be halved.
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1 user found this review helpful

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