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

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Garlic Broccoli

Reviewed: Jan. 12, 2009
Quick and easy with excellent flavor. Thanks for your recipe.
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Colorful Fried Rice

Reviewed: Jan. 12, 2009
Excellent flavor. I omitted the parsley, simply because i was out. I also added more soy sauce after doing a taste test at the end as i enjoy a strong flavor. I love the fact that you can prep most everything in advance and then simply toss it all together when you're ready. Thanks for your recipe.
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No-Guilt Zesty Ranch Dip

Reviewed: Aug. 6, 2009
I ended up modifying this recipe simply because I didn’t have low fat mayonnaise or sour cream on hand. I wanted to keep this recipe low cal, so I used reduced fat cream cheese that I had in the refrigerator .I used Greek yogurt instead of plain and omitted the bacon bits, simply to keep the calorie count down. After allowing the dip to set for several hours, I took a taste—heaven! The flavors of the herbs and spices are fantastic. As if I hadn’t made enough changes to this recipe already, I decided to make one more! Had an English cucumber on hand; diced up about 1 cup and added it. This doesn’t change the flavor, just adds volume and crunch. Due to using cream cheese, this turned out to be more of a spread.
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19 users found this review helpful

Veal Forestiere

Reviewed: Aug. 13, 2009
The sauce is definitely a 5+; although the meat was a bit bland for my taste buds. I was planning on serving pasta as a side so I doubled the sauce. Glad I did, as I feel the sauce is what makes this meal. I increased the amount of shallots and garlic called for and used chicken broth in place of the veal stock. I will definitely be making this recipe again only this time I plan to use marinated artichokes and steak. Be sure to use crimini mushrooms. If you can’t find them, try using a portabella or stronger tasting mushroom.
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7 users found this review helpful
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Chicken Florentine Casserole

Reviewed: Aug. 13, 2009
EXCELLENT!! I modified this recipe a bit. First, I fried four strips of bacon, crumbled and set aside. I doubled the amount of mushrooms called for. Sautéing in minced garlic and some of the bacon grease until golden. I sautéed one and a half large bags of spinach with minced garlic, white wine, and salt, until wilted and most of the liquid was gone. I pan fried it the chicken in bacon grease until golden on both sides. Continuing to use the same pan, I mixed together the mushroom sauce mixture, scraping up the brown bits in the pan for added flavor. I decreased the oven temperature to 350 degrees, and baked approximately 10 minutes (the time will vary depending on the size of the chicken breasts), just until juices ran clear. To be honest, I was Leery of trying this recipe, as I usually do not care for recipes containing canned soups. This recipe is a definite exception. UPDATE: I decided to try a low fat version of this recipe by using 98% fat free mushroom soup, 1TBSP butter, and milk instead of half-n-half. Prepared this way it is only an okay recipe. I'll be sticking to the higher fat version.
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Portuguese Kale Soup

Reviewed: Sep. 11, 2009
I found this soup to be quite BLAND. I could taste a hint of spice from the chorizo the first night, but by the next evening, the spiciness was gone. I found this odd, as most soups become more flavorful as they sit and the different flavors mingle. I halved the recipe, but used the same amount of beef bones called for in a full batch. Other than that, I followed this recipe to a tee. I had started my soup quite early in the day, so I had time to make adjustments to the final product. I added two tablespoons of minced garlic that I sautéed, some beef consommé, several tablespoons of beef base (since I only had a small amount of consommé on hand) and a large amount of salt. With these additions, my husband said he found the soup to be tasty. I think this soup would be better prepared with smoked ham shanks verses beef bones. I would double the amount of beans and chorizo called for; browning the chorizo before adding it to the soup. I would also add onion, minced garlic, and use chicken stock in place of the beef. If I did use beef bones, I would definitely use beef consommé to give the soup a more robust flavor.
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Cream Cheese and Prosciutto Stuffed Chicken

Reviewed: Sep. 20, 2009
Very tasty! My local market was out of prosciutto, so I improvised and use bacon. I was concerned that the chicken might be lacking in flavor by doing so, but it was great even with the substitution. To cut calories; I used cornstarch for my thickening agent, which allowed me to omit the butter. The gravy was quite flavorful this way. I boiled angel hair pasta and added it to the sauce once it was done. I topped the pasta with the chicken and served with a side of asparagus. I think a sundried tomato pesto would be excellent added to the cream cheese mixture. Also would like to try topping it with mozzarella cheese and baking it as opposed to finishing it on the stove. A great recipe the way it is, but I believe will lend itself to a host of variations.
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12 users found this review helpful

Parsley Red Potatoes

Reviewed: Sep. 22, 2009
Simple yet yummy! I did change the cooking method and added fresh minced garlic. I quartered my potatoes added 1 TBSP water, covered, and microwaved for 7 minutes. I drained off the water, covered and allowed to set for 5 minutes. I cut 1 TBSP cold butter into small pieces and spinkled evenly over the potatoes along with the parsley, garlic, and salt/pepper; giving a toss before covering. I let them sit for several hours to let the flavors mingle. I baked them in a 350 degree oven, uncovered for 30 minutes.
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Easy Caramelized Onion Pork Chops

Reviewed: Sep. 23, 2009
Delicious! I sauteed the onions in some bacon grease then set aside until needed. Fried the chops in the same pan. When done, I removed the chops to warm plate. Next, I tossed the onions back into the pan and deglazed with a bit of water. This left the onions golden brown and extremely tasty. My husband, an onion lover, was quite impressed with the caramelized onions and we both love pan fried chops. Quick, easy, tasty! This is a definite keeper
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Brown Sugar Shortbread Cookies

Reviewed: Oct. 6, 2009
I decreased the flour to 2 cups and the brown sugar to 3/4 cup. With these changes the cookies were crumbly, but not falling apart as some of the other reviewers stated. I shaped my cookies into 1" by 2" logs. When cool I dipped about 1/3 of the cookie in melted chocolate and then rolled in chopped pecans. With the above changes I would give this recipe 5 stars.
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5 users found this review helpful
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Blue Cheese Burgers

Reviewed: Oct. 6, 2009
The seasonings need to be increased. I doubled the seasonings and still found the burgers to be a bit boring. The flavors are excellent, just need more of them. I will make these again, but this time I'll go extra heavy with the seasonings.
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Pico de Gallo

Reviewed: Oct. 6, 2009
Excellent. Growing up in Central California, I was fortunate enough to eat authentic Mexican food on a regular basis. This is what Pico de Gallo should taste like. This recipe is easily adjusted to ones personal taste. Fresno or Serrano chilis can be used if Jalapenos are unavailable. If you can't handle 'HOT' food simply decrease the amount of jalapenos or use an Anaheim or Poblano chili instead. If you're a garlic lover as I am, use a few more cloves of garlic. If you've never handled fresh chilies before, be careful. You can easily spread the oils from your hands to your face. If you're sensitive, try gloves.
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165 users found this review helpful
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Mediterranean Tilapia

Reviewed: Oct. 9, 2009
I enjoyed the flavor of the topping, but found that it overpowered the mild flavor of the Tilapia. I think this might be a better topping for chicken or made into a sauce and served over pasta. I won't be making this again, sorry.
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Steak Tip Marinade

Reviewed: Oct. 9, 2009
GREAT FLAVOR! I was leery about using BBQ sauce in a marinade, but after reading the other reviews; I decided to try it. Glad I did! I used a bold and spicy BBQ sauce with a robust Italian dressing. I marinated a whole sirloin tip steak for seven hours. This allowed the flavor to go through the meat and yet not overpower the natural flavor of the steak. I’m anxious to try different BBQ sauces and Italian dressings to see what other flavors I’ll get. I only made half the amount of marinade and it was plenty.
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Philly Cheesesteak Sandwich with Garlic Mayo

Reviewed: Oct. 14, 2009
TASTY AND EASY! I sauté my steak and veggies separately, this way I can control the doneness of my steak. try using a red bell pepper in combination with the green, and a red onion. The colors make for a nice presentation. Provolone cheese also works well with Philly Cheesesteaks. Also, this is a great way to use leftover steak.
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Easy Cream of Chicken Rice Soup

Reviewed: Oct. 15, 2009
A perfect soup for a cold day! I omitted the thyme simply because I’m not a fan of it. I chopped 1 TBSP of fresh parsley and added it to the soup; as opposed to making an herb bundle. I had leftover chicken breasts from the night before. I chopped up the chicken and added to the soup and simmered as called for. I also had leftover rice, which I added to the soup once I turned the heat off. The Old Bay Seasoning adds a delightful flavor and browning the flour beforehand makes for a wonderfully creamy soup without the floury taste. The best recipe for cream of chicken soup I’ve yet to find, and sooooo… simple! The recipe states that it serves 12. I halved the recipe and it was only enough for one meal for my husband and me. If you’re using this for a main course, as I did; you may want to increase the amount.
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29 users found this review helpful
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No Bake Peanut Butter Pie

Reviewed: Oct. 16, 2009
Yuuummmmeeee!!!! Light and creamy tasting. Goes together quickly and effortlessly. The only change I made, was to make my own chocolate graham cracker crust.
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Baked Ziti IV

Reviewed: Oct. 16, 2009
WOW, the best! Like other reviewers, I thought the addition of sour cream sounded odd. However, other reviews also said, DON’T leave it out. Reluctantly I added it. Don’t know if this is what made this particular recipe better than others, but from now on; my ziti will always be made with sour cream. I didn’t have pork, so I doubled the ground beef and used ricotta instead of cottage cheese. I mixed all the ingredients together with the exception of the provolone and parmesan cheeses. Poured the mixture into a Pyrex dish and topped with the provolone and parmesan. Baked covered for 15 minutes and uncovered for another 20 minutes. After dinner, my husband stated that he’d be having the leftovers for lunch! I’ve been trying for years to find a ziti recipe that he really likes, success! Thanks SETHALLEN for this simple and lovely recipe!
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3 users found this review helpful
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Beef Noodle Bake

Reviewed: Oct. 18, 2009
Just made this for lunch, Yum! It's a great comfort food not to mention quick and easy to prepare. I omitted the sugar. Doubled the sour cream and left out the cream cheese, as that is what I had on hand, but think it would be great with the cream cheese. Wonderful as is, but believe the addition of Rotel diced tomatoes and chilies would be great. Believe this will be one of those basic dishes that lends itself to a variety of changes and tastes.
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4 users found this review helpful
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Mexican Meatloaf II

Reviewed: Oct. 22, 2009
I enjoyed this recipe, not quite a 5, but is deserving of a 4+ rating. I did not have hot cheese crackers so substituted breadcrumbs with chili powder and some hot sauce. I Love the spiciness of this recipe. Will make it again and definitely use the hot cheese crackers, perhaps this will make the difference in a 4 verses a 5 star rating. Think mixing some cheddar in the meatloaf and topping with pepper jack cheese would be yummy.
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12 users found this review helpful

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