GROOVYFISH Recipe Reviews (Pg. 1) - Allrecipes.com (1260633)

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Breakfast Bacon and Sausage Pizza

Reviewed: Dec. 16, 2012
Tasty! We were limited by what we had in the house. We didn't have sausage, only bacon. We baked some tater-tots, cut them in half and added those to the pizza. We only had 6 eggs and 1 pkg of crescents, but it still fit well in a 9x13. We sauteed some garlic and onion and mixed in with the eggs. This is really versatile to what you have on hand.
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8 users found this review helpful

Super-Delicious Zuppa Toscana

Reviewed: Nov. 6, 2011
I have been making this soup for a couple of years, it's one of my favorites! The changes I make are using half and half instead of heavy cream, pancetta instead of bacon and cubed potatoes instead of thinly sliced. Also, instead of adding the spinach or kale (both are good) directly to the soup, I rough chop it and place it in the bottom of the soup bowls and ladle hot soup over it. With just two of us, we eat this for several meals and the fresh greens each day make it taste just made.
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4 users found this review helpful

Broccoli and Sausage Cavatelli

Reviewed: Aug. 26, 2008
I've made this many times. I've tried other variations too. Asparagus instead of broccoli and shrimp instead of sausage. Most of the time I make it just like the recipe, except I use a shredded 6 italian cheese mix from my grocery store (parmesan, mozzarella, romano, asiago, fontina, provolone) and I use quite a bit more than 1/4 cup.
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2 users found this review helpful

Spicy Peach-Glazed Pork Chops

Reviewed: May 22, 2003
This was yummy! I didn't have peach preserves, so I used apricot and it was great!
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7 users found this review helpful

Creamy Rice Pudding

Reviewed: May 22, 2003
I love this rice pudding! When I make rice for dinner, always make extra so I can have rice pudding for dessert!
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2 users found this review helpful

Slow Cooker Italian Beef for Sandwiches

Reviewed: May 22, 2003
I have already made this 3 times and we love it. The first time I made it, I made it like the recipe but used beef broth instead of water. The second time I used a meat seasoning spice packet (Old West Pepper Steak) that I purchased online instead of the recipe spices and that was really terrific! The third time I made as per the recipe again, but doubled the salad dressing packets and again used beef broth (but more, because we love it juicy). I am making it again next week with a different seasoning packet. This recipe is so flexible, you can make it with your favorite spices. It also makes the best leftovers!
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5 users found this review helpful

Golden Rum Cake

Reviewed: Mar. 23, 2003
I have been eating this rum cake practically all my life, my mom has made it as long as I can remember. And now, it's my husband's favorite. We make it slightly different, pecans instead of walnuts, white rum instead of dark. Immediately after removing from oven we pierce it all over (the bottom) with a meat fork and pour the glaze over and let it sit in the pan until cool. Since you are only piercing the bottom, it is not evident when you turn it out on a plate. I also make these as gifts in the small "disposable" aluminum pans you can get at the store. It makes about 5 small cakes.
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209 users found this review helpful

Baked Pork Chops I

Reviewed: Jan. 16, 2003
This recipe was good, however maybe a bit too bland for me. Except for a slight wine taste and the breading on the chops, it basically tastes very similiar to the generic "baked pork chop in cream of mushroom soup" recipes. I used herbed stuffing mix which I "ground up" in my food processor and added some dry italian spices to them because I didn't have bread crumbs on hand. I decreased the bake time based on recommendations. I also added a can of sliced mushrooms. I don't think I will be using this recipe again, but I will be using stuffing mix for bread crumbs in the future, to me, that was the best part.
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4 users found this review helpful

Four Spice Crackles

Reviewed: Jan. 2, 2003
I made these for my family for the holidays and everyone loved them. I think that it is too humid in Texas (at least on the day that I made them) for the cookies to crack. I trying to wait for my first pan to crack on top and ended up burning them a bit and they never did crack. After that, I just baked them until they were done and did not wait for them to crack.
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3 users found this review helpful

Apple Dumplings I

Reviewed: Oct. 23, 2002
I thought this was a great recipe, but a little time consuming and I would make it a bit differently next time. I diced the apples and tossed them with cinnamon and sugar before wrapping them. I gave the recipe the benefit of the doubt and followed it to the letter for the sauce but wish I had taken the advice of some of the other reviewers and baked them a bit first before I added the sauce. Not so good as a left over. The biscuit becomes too soft and gooey the next day.
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2 users found this review helpful

Easy Key Lime Pie I

Reviewed: Jun. 15, 2002
I just tried this today, and I think it is great, but I would really prefer a Key Lime Pie with a little more substance, I didn't think it was firm enough. I may try baking it for just a bit longer next time, maybe it will firm up. I agree that it does not fill the pie crust enough.
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1 user found this review helpful

 
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