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

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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

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
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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
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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
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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

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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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
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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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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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0 users found this review helpful
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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 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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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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4 users found this review helpful
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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
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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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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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175 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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