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

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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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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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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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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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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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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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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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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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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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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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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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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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One Bowl Chocolate Cake III

Reviewed: Nov. 14, 2011
As a veteran cake baker, it's hard for me to fathom how anything so simple made with all-purpose (not cake) flour could come out so tender, moist, and chocolate-y without the benefit of the science of the cake mix. I will make this recipe again and again. It is sooooo good. I made it exactly as written, though I might try that added 1/4 c of cocoa sometime. Highly recommend this recipe.
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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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Dumplings

Reviewed: Feb. 27, 2015
Made these last night to put over beef stew. Hadn't made steamed dumplings in years; I wonder why I had quit making them after the first bite. Whole family loved them. I doubled the recipe and among the five of us, there were only two left. Soft, steamy, fragrant, and really fast and easy. The snow outside surely made them taste better. I highly recommend this recipe.
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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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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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