GDEEZY Recipe Reviews (Pg. 1) - Allrecipes.com (1273460)

Easy Seven Layer Vegetable Salad

Reviewed: Dec. 23, 2007

I made this for an early Christmas meal. It was delicious. I didn't make any changes to the recipe except that I used both red and green peppers to make it look more Christmasy. I used bagged iceburg lettuce and prepared it about 7 hours in advance. I was very pleased with the dish.

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Bacon Ranch Pasta Salad

Reviewed: Dec. 19, 2008

Delicious. I made this for a church dinner and had several requests for the recipe. I added roasted chicken pieces which made it even better.

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Watergate Salad

Reviewed: Aug. 31, 2007

I took this to a party and it was well received. I did not include the coconut, but provided it in a separate bowl for those who wanted to add it.

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Aunt Blanche's Blueberry Muffins

Reviewed: Jul. 13, 2003

These muffins are fantastic. I added about a teaspoon of vanilla and a little more blueberries. I used frozen blueberries that I allowed to thaw. I also made a topping of; 1/2 C sugar, 1/3 C flour, 1/4 C butter and 1-1/2 t cinnamon and sprinkled on top before baking. Delicious!

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30 users found this review helpful

Awesome and Easy Creamy Corn Casserole

Reviewed: Jul. 27, 2003

This is delicious! I would suggest adding salt and sugar to taste. Not only was it good but made for a nice presentation.

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2 users found this review helpful

Apple Spice Cake

Reviewed: Dec. 19, 2008

Absolutely delicious. I wish I had made it in a Bundt pan, but I thought tube pan meant Angel Food pan. So it wasn't so pretty, but the taste was fantastic. I topped with a thin butter frosting and cut way back on the nutmeg since I don't like the flavor of it. Highly recommend.

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Merry Berry Salad

Reviewed: Dec. 14, 2008

Delicious!! I tested this today to see if I should serve for Christmas and I definitely will. Very pretty and festive looking. The dressing is wonderful...kind of tart, sweet, & savory all at the same time. I added pieces of roasted chicken which made it even better. This is a keeper!

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Gourmet Sweet Potato Classic

Reviewed: Nov. 26, 2008

Really good. PLease go the extra step and use fresh potatoes instead of canned ones. I microwaved mine which only took a few minutes. The only thing I changed was that I used an 8X8 pan instead of the 9X13 recommended one I didn't nearly have enough casserole to fill a pan that size. If making for a lot of people, you'll want to double the recipe.

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Oregon Salmon Patties

Reviewed: Sep. 23, 2003

I made these for my husband, since I don't like salmon patties. He hadn't had any for over 20 years and I had never attempted to makee any. He absolutely loved these. He said they tasted better than his mom's (yes!!). I did add some chopped green onions to the salmon and a little Old Bay seasoning and a little garlic powder.

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4 users found this review helpful

Flatlander Chili

Reviewed: Oct. 15, 2008

Very good. I made this without the beans and it was very good. I did add a little extra chili powder and cumin because I like my chili spicy. Also added a bit more sugar because my tomato products were kind of tangy. The next time I will add more onion, green pepper, and celery, which I think will make it even tastier. Really good topped with cheese.

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Coconut Macaroons

Reviewed: Aug. 16, 2008

Delicious!! I made not changes to the recipe.

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Restaurant-Style Buffalo Chicken Wings

Reviewed: Oct. 14, 2003

We really enjoyed these. I wouldn't change anything in the recipe.

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3 users found this review helpful

Rich Chocolate Frosting

Reviewed: Jun. 15, 2008

Excellent!!! I used this on "Sandy's Chocolate Cake" from this website and it was pure heaven. I reduced the recipe by 1/4 and it was enough to frost a 9X13 cake.

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Sandy's Chocolate Cake

Reviewed: Jun. 15, 2008

This is the best chocolate cake I've ever made. I made no changes to the ingredients and the cake came out perfect. It is dense, but a little light. The taste is unbeliveable when combined with the "Rich Chocolate Frosting" recipe from this website. I recently made this for a church dinner and it was a hit. The only change I did do was to bake it in a 9X13 pan. It did rise quite a bit, so be careful. I actually had enough batter left to make 4 "tester" cupcakes.

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Roast Sticky Chicken-Rotisserie Style

Reviewed: Feb. 29, 2004

Oh my goodness!! This is the best roast chicken I've had. I actually used only one 5 lb chicken, but used almost all the seasonings. I also added some Accent to the mixture. Marinated it all night and then put in in the oven in the morning before church and enjoyed a wonderful meal when I returned. It was tender, very flavorful, and juicy. Will definitely make again. Update -- I made this for Christmas dinner and it was a huge hit. My granddaughter said it was the best chicken she ever ate. My DIL who usually eats like a bird went back for seconds.

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Awesome Carrot Cake with Cream Cheese Frosting

Reviewed: Apr. 12, 2004

I made this cake for Easter and it was delicious. I reduced the oil a bit, but I'm not sure it was necessary. Cake was very moist. I did not use the icing as it sounded a little rich. I made a frosting out of cream cheese, cream, and conf. sugar. Next time I will try the icing in the recipe.

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2 users found this review helpful

Valerie's Fruit Dip

Reviewed: Jun. 27, 2004

I did not use any powdered sugar in this recipe. I also substituted sugar-free pudding for the regular pudding and substituted half&half for the milk. It came out really tasty and with my adjustments with a lot less carbs than the original recipe. I have no idea why sugar is in the recipe..... it is perfectly delicious without it!

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1 user found this review helpful

Cherry Pound Cake

Reviewed: Dec. 23, 2007

Wonderful! I took the advice of other posters and added more cherries. I decorated with a glaze made from reserved cherry juice, powdered sugar, & almond extract. I made this 2 days ago and it is still moist. I cooked it in a bundt pan for only 50 minutes.

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23 users found this review helpful

Strawberry Angel Food Dessert

Reviewed: Apr. 15, 2006

This is so good! I actually whipped cream to use instead of the cool whip and sweetened it with Splenda.

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Blue Ribbon Sugar Cookies

Reviewed: Dec. 22, 2006

Very good! I was a little scared because of the oil and butter, but they turned out great. Very light and tender. Not too sweet. I didn't have lemon extract, so as another poster suggested, I added 1T lemon juice. They were delicious. Will definitely use again.

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Easy Seven Layer Vegetable Salad

Bacon Ranch Pasta Salad

Watergate Salad

Aunt Blanche's Blueberry Muffins

Awesome and Easy Creamy Corn Casserole

Apple Spice Cake

Merry Berry Salad

Gourmet Sweet Potato Classic

Oregon Salmon Patties

Flatlander Chili

Coconut Macaroons

Restaurant-Style Buffalo Chicken Wings

Rich Chocolate Frosting

Sandy's Chocolate Cake

Roast Sticky Chicken-Rotisserie Style

Awesome Carrot Cake with Cream Cheese Frosting

Valerie's Fruit Dip

Cherry Pound Cake

Strawberry Angel Food Dessert

Blue Ribbon Sugar Cookies

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