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

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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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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

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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1 user 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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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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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 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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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

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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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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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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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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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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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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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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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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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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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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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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