gardengrl Recipe Reviews (Pg. 1) - Allrecipes.com (13167687)

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Uncle Dank's Gumbo

Reviewed: Mar. 1, 2010
Excellent!! I used smoked/spicy Polish sausage as my husband isn't overly fond of andouille sausage. Didn't have fresh herbs, so just used dried instead, worked fine. Fried three large chicken quarters with the skin on, this gave me plenty of grease with which to make my roux. Before adding the chicken to the pot I removed the skin and used my hands to tear it into chunks. Adding file powder at the end adds quite a bit of flavor, I would recommend using it, even though it is an optional ingredient. Thanks for this recipe, I'll be making it again.
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12 users found this review helpful

Fiesta Chicken Soup

Reviewed: Feb. 22, 2010
A nice place to start. For the most part I started out following the directions. I did replace the bell pepper with diced canned chilies as I didn’t have a pepper on hand and thought the mild chilies were in keeping with the ‘Fiesta’ theme. I also used hominy in place of the corn, just personal preference. When the soup was done I did a taste test and although good, it simply didn’t shout FIESTA, I personally prefer a more spicy and robust flavor. I proceeded to add cumin, oregano, fresh minced garlic, original Rotel tomatoes and a wedge of jalapeno pepper. I removed the jalapeno and discarded after the soup had simmered a bit. I also increased the amount of broth. I made my own chicken stock and added the rice directly to the pot. I had made lobster stew for my husband and made this soup for myself, as he doesn’t care for hominy. For lunch we were having leftovers, hubby took a taste of this soup and fell in love with it, had to heat him a bowl! Said he liked the hominy in this dish! What a shock! Give the hominy a whirl, its bland flavor compliments the spicy flavors and the chewy texture makes for a nice comfort food. A definite keeper with the changes.
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9 users found this review helpful

Quick Fried Rice

Reviewed: Feb. 22, 2010
Tasty, although I did make the following changes: I omitted the salt, bacon and mixed veggies, used small frozen peas in place of the snow peas an increased the amount of soy sauce. I also added scallions and fresh minced garlic. I think the addition of some chopped onion would be good as well. The egg can be cooked at the same time the rice is cooking. Simply push the rice to one side, drop in egg and scramble, then mix all ingredients together. My husband commented several times at dinner how good the rice was. Thanks for the recipe!
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33 users found this review helpful

Quick Quiche

Reviewed: Jan. 10, 2010
A very tasty recipe. I did have trouble with the crescent roll dough; it kept sliding down the side of the pan when I was baking it. Perhaps I overworked the dough when prepping it for the dish, as it was quite oily. Next time I will use a traditional pie crust or simply make it without the crust.
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14 users found this review helpful
Photo by gardengrl

Bacon-Wrapped Asparagus

Reviewed: Jan. 9, 2010
Delicious! I had some prosciutto in the fridge that needed to be used, so I substituted it for the bacon. The asparagus came out tasty this way, but I am anxious to try it wrapped in smoky bacon. I wrapped five small spears in the prosciutto, drizzled the asparagus with olive oil and baked the bundles at 450 degrees for 15 minutes. There is snow on the ground here in Maine and I am too much of a wimp to brave the cold weather! Grilling will have to wait 'til spring. A definite.
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3 users found this review helpful

Herbed Rib Roast

Reviewed: Nov. 17, 2009
Excellent combination of herbs adds a subtle flavor. I DO NOT cut into the meat, as this allows juices to seep out. Instead, separate the fat from the meat and insert your garlic in these areas. I also use about 3 to 4 times the amount of garlic called for. I preheat my oven to 450° and allow the roast to cook at this temp for 20 minutes. I then decrease the temp to 200°. By cooking at a low temp your roast will be cooked evenly throughout. About an hour/pound for rare.
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47 users found this review helpful

Shepherd's Pie V

Reviewed: Nov. 7, 2009
I noticed that some of the reviewers found this dish to be too salty, I actually added more salt at the table; just personal preference. Tripled the amount of steak seasoning called for and added some garlic powder. Sautéed onions and green bell peppers with the ground beef, I then stirred in corn and Italian-style tomatoes for veggies. Next time I'll use fresh minced garlic and perhaps some gravy mix or onion soup mix as other reviewers suggested, a bit too bland for my taste buds as is.
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2 users found this review helpful

Pork Chops with Delicious Gravy

Reviewed: Nov. 7, 2009
The gravy was too sweet and thick, had to quickly thin it down. Other than that, this made for a tasty meal. Next time I will omit the honey and increase the amount of milk. Will probably double the amount of gravy called for as well.
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2 users found this review helpful

Garlic Red Potatoes

Reviewed: Nov. 7, 2009
Sorry, but this dish is not for us. The lemon seemed to overpower the garlic and I always use more garlic than called for.
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2 users found this review helpful
Photo by gardengrl

Smoky Steak Marinade

Reviewed: Nov. 7, 2009
For me the flavor is too strong to use as a marinade and I only marinated my steak for 45 minutes! Think it would work better as a sauce to baste your meat with while cooking. The flavor is good, 'am trying to think of a way to tone it down a bit.
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2 users found this review helpful

Souvlaki

Reviewed: Nov. 7, 2009
Sorry, not for us. Perhaps I've been spoiled. I was fortunate enough to go to Greece, plus live in a community state side that had numerous Greece restaurants ran by Greeks. This isn't what Souvlaki tastes like.
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2 users found this review helpful
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Ceramic Mold Cookies

Reviewed: Nov. 7, 2009
I used this recipe to make Halloween cookies with my Brown bag cookie mold. The process is time consuming, but well worth it. The cookies hold the impressions of the mold nicely. Be sure to chill the dough well and use a large egg, not an extra large or jumbo. Try substituting the milk with orange liqueur or one of your favorites.
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25 users found this review helpful
Photo by gardengrl

Simple Sugar Cookies

Reviewed: Nov. 7, 2009
Easy to work with. Excellent flavor, not to sweet. Holds cookie press impressions well. The perfect sugar cookie, thanks Maxine.
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2 users found this review helpful

Best Cream Of Broccoli Soup

Reviewed: Nov. 3, 2009
A lovely soup that can be prepared in no time at all. I cooked only the broccoli stocks (peeled first) in the chicken broth. I allowed the stock to simmer down quite a bit, pureed and added the milk. There was no need to thicken the soup since I had cooked the broth down so much. I steamed small broccoli floweret's and added to the soup.
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3 users found this review helpful
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Roast Sticky Chicken-Rotisserie Style

Reviewed: Nov. 3, 2009
followed the directions to a T, EXCELLENT! Gave one of the chickens to the neighbors. They called after dinner to say it was scrumptions and a definite keeper. My chickens took 5 hours, I basted during the last hour of cooking.
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3 users found this review helpful
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Family Favorite Chicken Lo Mein

Reviewed: Oct. 26, 2009
A tasty and easy dish. I love veggies so added fresh sliced mushrooms, white onion & green bell pepper. I sliced my carrot as opposed to shredding them, cooked them a bit longer than the other veggies. I used linguine as I was out of Angel hair pasta. Also did not have Chinese black bean and garlic sauce, so just tossed in approximately 3 tsp of chopped garlic. I marinated the chicken in Teriyaki sauce prior to cooking. I only used half the amount of pasta called for, but the same amount of broth. This ratio of broth to pasta was perfect. I will make this recipe again with the following changes double the amount of sauce, add a larger variety of veggies, use Teriyaki chicken & chopped garlic. Overall, a lovely basic recipe.
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19 users found this review helpful
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Bob's Slow Cooker Braciole

Reviewed: Oct. 23, 2009
I feel I make way too many changes to fairly review this recipe. I decided on 4 stars as the ingredients and method of cooking sound good, but this is far from being a traditional way to fix Braciole. An Italian friend and great cook gave me loose instructions on how to prepare this dish, they are as follows. Finely dice the next 3 ingredients: 1 peeled carrot, 1 celery stock, 1/2 yellow or white onion, set aside. Pound a 1lb to 1 1/2lb flank or round steak to 1/3” to 1/4” thick. Mince 2 large cloves of garlic and sprinkle over meat and work into the meat. Season with salt and pepper, sprinkle with 2TBLS chopped parsley. Top with 4 slices of prosciutto (enough to cover meat), grate 2 TBSP Parmesan or Romano cheese over meat and sprinkle evenly with 2TBSP pine nuts. Some Italian cooks sprinkle 2 TBSP of raisins on, I personally prefer not to, your choice. Roll flank steak from long side into a log and secure with toothpicks. Heat 1/4 cup of olive oil in fry pan and fry until brown on all sides. Remove to dish. Heat additional olive oil in pan, add carrots, celery and onion. Sautee ‘til veggies are tender, but not brown. Add 1 cup red wine, scrapping up browned bits from skillet. Cook until wine is reduced by half. Add 1-15oz can diced Italian style tomatoes and 15oz crushed tomatoes. Place all ingredients back into pan or Pyrex dish and bake or simmer stove top several hours 'til tender. I plan to try Bob's method.
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174 users found this review helpful

The Best Meatballs You'll Ever Have

Reviewed: Oct. 22, 2009
Wow, loved the spiciness of these meatballs. I made only a few changes. Used Italian style breadcrumbs instead of croutons (simpler) and reduced the amount to 1/2cup. I used 1TBSP of Worcestershire sauce instead of 3. Per other reviewer’s suggestion, I baked my meatballs instead of sautéing. Pre-heated the oven to 350° and baked for 15 minutes, immediately transferred the meatballs to my sauce. My spaghetti sauce was a bit sweeter than I like, these spicy meatballs balanced the flavor out perfectly. Plan to make large meatballs for meatball sandwiches.
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2 users found this review helpful

Creamy Pineapple Salad

Reviewed: Oct. 22, 2009
Yum, creamy and tangy! I used lime jell-o as my husband isn’t a big fan of lemon; also, this recipe reminded me of a lime jell-0 my mother use to make. Other changes I made were simply to cut calories. I used sugar free jell-o, low-fat cottage cheese, fat-free Cool Whip; which eliminated the need for sugar. The results were a low calorie dessert. A definite keeper.
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8 users found this review helpful

Carolina Style Ribs

Reviewed: Oct. 22, 2009
The mustard overwhelmed the other flavors. I'm thinking it might have been the type of mustard I used. It was prepared hot mustard, although; I didn’t think it was hot in the least. It did however, have a very strong flavor. My husband liked this sauce, so will try this recipe again. I will use a different type of mustard, perhaps yellow, spicy brown, Dijon; any suggestions?
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3 users found this review helpful

Displaying results 1-20 (of 40) reviews
 
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