ReddGypsy Recipe Reviews (Pg. 1) - Allrecipes.com (13100688)

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Absolute Best Liver and Onions

Reviewed: Jun. 7, 2013
Awesome! The only thing I changed was that instead of milk, I soaked it in buttermilk...the old-fashioned way. Delish!
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3 users found this review helpful

Herb Roasted Pork

Reviewed: Oct. 18, 2012
The rub and sauce are delicious!!! I doubled the rub (except for salt/pepper) and the sauce, and then followed all the recommendation of the most highly rated review. S/he has some good suggestions, like rolling the pork in the rub etc. Spooning instead of brushing the roast with the sauce so as not to rub off the spices... BUT!!! DO NOT put the roast on a rack!!! Pork loin tends to be dry and NEEDS to roast in it's own juices. I have made this twice, the first time I baked it on a rack, and it so SO DRY! the second time I followed the recipe exactly in regard to cooking method and it was AWESOME. Everyone thinks they are a culinary wizard on this site, and many times the tips are great, but I have ruined to many a good recipe following others advice. I will make this again... but ignore what the reviewers have to say on this one!!!!
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12 users found this review helpful

Lobster Newburg

Reviewed: Apr. 24, 2012
Awesome sauce! I actually made the sauce to pour over a lobster and muenster cheese omelette (I had left over lobster from the night before). I also threw the shells in to flavor the sauce and used old bay instead of salt. I reduced the sherry to 1 tbs. I topped my omelette with this sauce and sliced green onion over the top. It was incredible. As good as it is, I am sure the original recipe (as served over toast) is just as good! Thanks!
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4 users found this review helpful

Sweet Restaurant Slaw

Reviewed: Mar. 31, 2012
Awesome cole slaw! I used mayo, I cut the sugar down to 1/3 cup, the oil down to 1T, added a little extra vinegar (I like a little more balance between sweet & tangy) and some black pepper. Perfection! I will never look for another slaw recipe. Thanx!!!
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4 users found this review helpful

Exquisite Pizza Sauce

Reviewed: Mar. 20, 2012
This is delicious, but I gave it a 4 because it was too sweet. 1T. of honey is plenty! As written it's also way TOO HOT for kids. I cut out the red pepper flakes & cayenne and it was plenty spicy enough even for the adults.
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1 user found this review helpful

Baked Teriyaki Chicken

Reviewed: Dec. 5, 2011
We LOVE this recipe. It's delicious, lowfat, and does not make a mess of the kitchen like a lot of asian dishes can. I used fresh ground ginger (the bottled kind you keep in the fridge). If you 1/2 the sugar like some suggest, it's WAY too salty. Perhaps start out with half and add more to suit your tastes, but it's teriyaki! It's supposed to be sweet. Definitely double the sauce, you'll regret it if you don't. The only thing I add is a splash of sesame oil. Fabulous!
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2 users found this review helpful

Cherry Cheese Pie

Reviewed: Nov. 28, 2011
This was GREAT! My teenage daughter (who dislikes cherries) almost ate the whole thing! What makes this recipe is the short-bread/cookie crust. If you use a regular crust you will end up with a nice pie, but it won't be anything special. I have also made this with blueberries and it was every bit as wonderful. Also as others have noted be sure to let it cool completely before cutting into it otherwise you'll end up with something more akin to a messy but tasty cobbler. Thanx Cindy!
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3 users found this review helpful

Chicken Pot Pie IX

Reviewed: Nov. 28, 2011
Excellent! I used this recipe to make turkey pot pie to use up thanksgiving leftovers. I didn't have peas so I used corn instead and also added a small red potato. I had already made a broth from my turkey carcass, so I used that to boil my veggies in and instead of discarding the remaining liquid once finished I poured it into a bowl and turned around and used it as the 1 3/4 c broth called for in the recipe. I also completely skipped the butter and instead used 1/3 c. heavy cream and 1/3 cup milk (instead of 2/3 c. milk). Because I used the cream I didn't need to make a roux to get it to thicken. I just sauteed the onions w/ a bit of cooking spray then added the rest of the ingredients in step 3, and simmered until a nice creamy consistency. I also skipped the salt b/c my broth was already quite salty. It was sheer perfection, best pot pie I have ever had. I know a lot of people commented on this recipe being a bit bland, but as long as you use a broth to boil your veggies/meat you should be fine. YUM!!!
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3 users found this review helpful

My Crab Cakes

Reviewed: Nov. 28, 2011
So good! I followed the recommendations of others & used 2 (6 oz) cans of crab meat, and less oil for frying (1/4 C is plenty!) The only problem I had with these is that they are fragile and fell apart when I tried to flatten them into patties. I solved the problem by rolling the finished mixture into a ball (about the size of a golf ball if you want cakes about the size served in restaurants) placed the ball in the center of my bread crumb plate spinkled bread crumbs over the top and then smashed them into patties. Worked perfectly! The best thing about these is that they are great the next day too, just pop them in the oven @ 425 for about 5-7 minutes (turning once) Thanx Rod!
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8 users found this review helpful

Yummy Honey Mustard Dipping Sauce

Reviewed: Nov. 10, 2011
Good stuff! I make this all the time. The only change I make is to use reduced fat mayo (you can't tell the difference). The lemon juice makes it a bit runny when you first mix it so I really would recommend making it at least a few hours before you are going to use it. It helps it thicken.
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2 users found this review helpful

Slow Cooker Beef Stew I

Reviewed: Nov. 7, 2011
Great! If you like VERY meaty stew, this is the recipe for you! I like a little more of a balance between meat and veggies so I add 6 carrots, 2 large russet potatoes, and 3 stalks of celery. I double the garlic and use an extra cup of beef broth. No need to brown the meat or saute the onions 1st, it's a slow cooker recipe! The meat is going to be fall apart succulent anyway you do it. Also don't add red wine...it adds a sour flavour to it that's just off. I served it with a dollop of cream cheese on top (if you have not tried this DO...you'll never eat beef stew again without it) and crusty bread Thanx Buchko!
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6 users found this review helpful

Donut Muffins

Reviewed: Nov. 7, 2011
Wow! Just close your eyes and you'll swear it's a donut! As written, however, the nutmeg is over-powering. I like nutmeg, but it's the first and last thing you taste. Hubby even said..."these are awesome! But can you make it taste not so much like egg nog?" So the second time I cut back to 1/2 t. and perfecto! The only change I made otherwise was to use butter instead of margarine. Thanx Dianne!
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1 user found this review helpful

Smothered Filet Mignon

Reviewed: Nov. 4, 2011
AWESOME! After I trimmed the filet, I marinated in a large ziplock, with all of the air squeezed out. Do NOT marinate for longer than 30 minutes. You would think that filet mignon would not absorb a lot of marinade because it is so moist but it does. The only changes I made were to cut the sugar in half and use brown sugar instead of white and I used gorgonzola because that was what I had. Fantastic!
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3 users found this review helpful

Toasted Pumpkin Seeds

Reviewed: Oct. 11, 2011
Every year I have made a similar recipe using butter, a pinch of garlic powder, cheyenne, and either seasoning salt or sea salt...BUT the worcestershire is the ingredient I always knew was missing but couldn't figure it out. I still add my other spices, but my pumpkin seeds are outta this world thanx to your helpful tip Crystal!
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5 users found this review helpful

Boilermaker Tailgate Chili

Reviewed: Oct. 11, 2011
GREAT recipe! To make things easier, the night before I made this I sat down in front of my spice cabinet, measured out everything I needed, dumped it in the bowl and put all the spices back. That took care of 10 of the 28 ingredients called for, so once that was done everything else was a breeze (and I wasn't drowning in spice bottles all over the counter while I was trying to cook). The only changes I made were adding 2 t. cocoa to add a little more depth and "darkness" of flavor. I also used 2 cans of pinto beans and 2 cans of black beans (drained the black beans but not the pintos) b/c I didn't have any "chili beans". It was plenty hot enough even without spiced beans... in fact if you are serving this to kids I would cut the cheyenne pepper back to 1/2 t. I also used a full cup of beer. I liked the celery in it, next time I'll add more.
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15 users found this review helpful

Blueberry Gingerbread

Reviewed: Sep. 16, 2011
Hmmm...well I LOVE gingerbread and I LOVE blueberries, but I didn't love them together in this recipe. But, I wouldn't discourage anyone from trying it. I am giving this 5 stars b/c the gingerbread is awesome! I used a heaping 1/2 t of ginger and a bit more molasses. I will definitely be making this again, just without the blueberries.
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1 user found this review helpful

Award Winning Soft Chocolate Chip Cookies

Reviewed: Sep. 16, 2011
Our favorite CCC recipe on this site. These cookies are pretty much perfect as is. The only thing do differently is add a little more vanilla (2 t. total) and salt (1 t.) I also use pecans instead of walnuts, but just because I like them better. Thanx Debbie!
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3 users found this review helpful

Old Settlers' Baked Beans

Reviewed: Sep. 13, 2011
Wonderful! These are VERY similar to "mountain man beans"...as we know them here in the rocky mountains. These are traditionally prepared in a cast iron/dutch oven or a kettle over the camp-fire. To make them taste a bit more like the beans I have eaten at countless mountain man rendezvous I made the following changes: 1. Fry 1/2 lb. bacon alone first set aside. 2. Add garlic to the onions...sweat...then add 1 lb. (not 1/2 lb.) ground beef/bison/sausage (whatever you have or a mixture if you wish). When ground meat is about 1/2 cooked add bacon (with grease) and add 1+ Tablespoon of a mexican blend or taco mix instead of chili powder & black pepper. Cook until meat is fully browned (then drain off all grease). Used 1 (16 oz) can pinto; 1 (16 oz) can butter beans; 1 (16 oz) can great northern beans; 1 (16 oz) can Bush's baked beans...do not drain them! Use only 1/3 cup of brown sugar (skip the white sugar esp. if you are using a pretty sweet BBQ sauce or unless you prefer sweet to savory beans).I also added a good amount of dried sage (in the old days sage was used in everything because it was so readily available). I also added some left-over corn which gave it a nice crunch. Once thoroughly mixed and cooking (I simmered on the stove), add a small splash of liquid smoke to give it that cooked on the camp-fire flavor. Fantastic! Will be making this again & again!
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7 users found this review helpful

Barbie's Tuna Salad

Reviewed: Sep. 1, 2011
Wow! Outta control good! If you want to take it totally over-the-top, use fresh dill and parsley, finely chopped red onion, a little more garlic, and fresh grilled Ahi tuna instead of canned (great way to use left-overs because Ahi isn't so great the next day by itself). The only thing I added that the recipe didn't call for was a splash of lemon. Served on rye with romaine lettuce, baby swiss and tomato. THANK YOU BARBIE!!!
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3 users found this review helpful

Chicken Salad

Reviewed: Aug. 29, 2011
Awesome! I baked chicken breasts with salt, lemon pepper, and garlic and use 1 T of the drippings in place of the lemon juice. I also hate water chestnuts so I replaced them with chopped cashews (just threw them in until it suited my preferences). I also used a bit less mayo than called for and because I didn't have any bacon I used Hormel bacon bits (the ones you keep in the fridge) and it turned out fabulous! Also I know 1 T. of parsley flakes seems excessive as your adding it, but go with it and be sure to add the ginger, it's key. Thanx Cathy!
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11 users found this review helpful

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