Gordon Recipe Reviews (Pg. 1) - Allrecipes.com (1305358)

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Buffalo Shrimp

Reviewed: Jan. 28, 2003
This was excellent!! At age 73 I like spicy foods, but not KILLER spicy. I omitted the cayenne pepper from the sauce--turned out to be perfect for me. As another viewer suggested, I left the shrimp in the bag after the first shaking, refrigerated it for about 20 minutes while I finished my scotch and water and the deep fryer was heating to temperature, and then sifted excess flour off. Placed in the deep fryer for 3 minutes, removed and covered with the sauce. PERFECTOMENTO!! I served it to myself with a spinach salad with mushrooms, hard boiled eggs, bacon bits, and the spinach dressing from another contributer to this site. I highly recommend this to any young, middle-age, or senior citizen.
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218 users found this review helpful

Spanish Rice II

Reviewed: Oct. 25, 2002
I am a great lover of Spanish cooking and recipes, and have several of my own. This is probably the best rice recipe I have tasted--after I made two alterations. I used Chicken stock in place of water, and I added 1 large seeded and diced jalepeno to the green peppers. This gave it the little added "bite" that I was used to in Spanish cuisine. Five cheers for Dave on this fine recipe. I will make it many more times, as my small family and many friends agreed with me on the outcome. Thanks again, Dave.
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496 users found this review helpful

Golden Rum Cake

Reviewed: Aug. 22, 2002
Absolutely delicious!! I followed the recipe exactly as to ingredients. I did add one twist, which I do with all glazed bundt cakes, have for over 50 years. I use a wooden skewer to poke 30 to 40 holes in the top and all sides of the cake. I then apply the glaze liberally with a 1 inch paint brush, used only for cooking, and repeat the process about 3 times. This way, some of the glaze penetrates the cake, adding flavor and moisture. I will definetly make this again.
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809 users found this review helpful

Zucchini Cobbler

Reviewed: Aug. 7, 2002
Absolutely FABULOUS! My 80 yr. old neighbor accross the street grows zucchini every year because his wife likes them. He will not eat zucchini in any form--ends up giving most of the zucchini to neighbors. I took some of this cobbler to them, and just told them it was a delicious cobbler--then told him to tell me what kind of cobbler it was. Of course he said "Apple". When I told him it was zucchini, he wouln't believe me. I had to go accross the street and bring the recipe to show him. His wife now has the recipe, and he might eventually try zucchini in other tasty dishes. A real hit with everybody who has tried it. Thanks Beverly for sharing this delicious recipe. Gordon
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21 users found this review helpful

Pico de Gallo Chicken Quesadillas

Reviewed: Jul. 12, 2002
Senor Cortez--This is the best, by far, recipe I have ever tasted for Pico de Gallo. Combining it in a chicken quesadilla was a work of genius, or family background. Using fresh cilantro is imperitive to the overall good taste, as are fresh ripened tomatoes. I followed your recipe to a T, but did prepare the pico de gallo about 3 hours prior to cooking to let the flavors completely meld. I also did mine in the oven, lightly coating the lower tortilla with canola oil, then adding the cheese and ingredients, and coating the top tortilla lightly with oil, and baked in a 375 degree oven for about 20 to 25 minutes. Again, mucho gracios for this delicious recipe. I will quadruple the recipe the next time in order to feed a few friends. GordonGoodGuy, and Chef Extrordinaire.
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379 users found this review helpful

Caramel Pecan Pie

Reviewed: Jun. 25, 2002
Absolutely delicious, but very rich--a small piece goes a long way. A couple of reviewers noted that melting the caramels took a long time. Five to seven minutes over low heat is not long. I cut the sugar down to 1/2 cup, may cut it a little more the next time. The amount of filling was perfect for the 9 inch shallow pie crust--just handle carefully, and put a round pizza pan in the oven while preheating, and place the pie on the pan. My friends and family raved about the pie. I am 73 years old, an accomplished cook and baker, and will definitely make this again for special occassions. Thanks Corwynn for sharing this recipe with us. Chef Gordon.
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149 users found this review helpful

Joey's Peanut Butter Cookies

Reviewed: Apr. 14, 2002
Absolutely fantabulous! Easy to make with a delicious outcome. I used 1/4 cup more flour than the recipe called for, and then covered the bowl and refrigerated the dough for 1 hour. The dough was not "sticky" and was very easy to work with. Thank you, girlfriend of P.L.Weiss for this excellent recipe. GordonGoodGuy-age 73
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0 users found this review helpful

Aunt Teen's Creamy Chocolate Fudge

Reviewed: Oct. 20, 2001
Fantabulous!!! The best fudge I have ever eaten. I do change one ingredient, however. In order to cut down on the fat, instead of butter or margarine, I use Smuckers Healthy Baking, a butter substitute consisting of apple puree, which can be purchased at any supermarket in the oil section. Adds no flavor! My friends really entjoy this fudge, both for the flavor and for the fact that is lower in fat than other fudge.
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2 users found this review helpful

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