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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21 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

Displaying results 1-20 (of 62) reviews
 
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