galfriday Recipe Reviews (Pg. 1) - Allrecipes.com (13342023)

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Banana Muffins II

Reviewed: Feb. 13, 2011
Easy, easy, easy. And surprisingly good, too! Took about five minutes to put together. I followed the recipe, but did add a touch of vanilla, though this could stand on its own without it. Tasty, makes the house smell wonderful. This is a really good recipe if you want to do add-ins like nuts, or chocolate chips.
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Easy Lemon Cookies

Reviewed: Oct. 13, 2010
I tried it yesterday, and then went out and bought another cake mix to bake more today. Surprisingly excellent cookie! I didn't have lemon extract, so I just used lemon juice. A little crisp on the outside, chewy on the inside. I read a lot of people say that it tastes like fruity cereal. Maybe if you use extract, but I found no such flavor in my cookies. It's a lemony flavor. I also decided to roll a few in coconut. They were good, but I don't think they made the cookie itself any better. The first batch I chilled overnight. The second batch I chilled about 30 minutes. If you have time, get the batter cold, but if not, at least wait 30 minutes. The batch makes around 30-33 average-sized cookies. This will be a go-to recipe, and I will definitely try it out with other cake mixes. UPDATE: I tried this with Red Velvet Cake Mix - Bleah. I won't do that again!
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Frozen Raspberry Cheesecakes

Reviewed: Jul. 24, 2010
This was surprisingly good and refreshing. I didn't have mini springform pans so I used a regular 8" springform. This was easy, but it caused problems when serving. 1. Grease the pan well. It comes out more easily. 2. I used extra cookie in the crust. Because I was making a bigger recipe I think I changed the servings to 8, but the crust seemed wet, so I played around with more cookies. 3. I used lemon-berry sherbet - it just seemed like the right thing to do. 4. The cheesecake portion was tasty as is, though because I was using the lemon sherbet I eased off on the extract. 6. I used blackberries (since I had them) and their tartness was nice against the sweetness of the cake. 5. All was easy to assemble. Serving time - here's where the 8" pan caused problems. If you take the cake immediately out of the freezer for serving, it is virtually impossible to slice it through (the crust) with a knife. If you leave it out to warm up, it gets to soft and the sherbet melts. So, if you're using a big pan, you've got to warm it up just enough before serving, but not too much. Keep your eye on it. This recipe was easy and I'll definitely make it again. This is also a great one for kids to put together, too.
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The Humble Shepherd

Reviewed: Mar. 28, 2010
This recipe has its pluses and minuses. On the good side, it's very quick if you don't have a lot of time to make a meal, especially when using instant mashed taters. On the bad side, I wasn't wowed by flavor. It wasn't terrible, but it needs some zip. I added tarragon when I was cooking my turkey. I also used veggie broth as the "gravy" since I don't buy the instant gravy. Adding a bit of ketchup at the table gave it some decent flavor. Perhaps I'll tweap it with tomatoes in my next version. I would do again, but with changes for more flavor.
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Grandma's Pork Chops in Mushroom Gravy

Reviewed: Mar. 23, 2010
When I read the reviews I thought they were fairly positive. I noticed someone complaining about lack of flavor, but just dismissed it. Well, I made recipe about a week ago - and that person was quite right. There was no flavor. I used fresh mini bella mushrooms with pork loin. It all looked lovely, but it was completely tasteless. I think it needs something with zip - like fresh rosemary. Just something other than salt and pepper. Disappointed.
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Seven-Minute Pudding

Reviewed: Dec. 25, 2009
I just made this to take to my mom. I was very surprised at how easy it was to whip it up. I followed the recipe exactly (mixed the sugar and cornstarch well before adding liquids) and it came out very creamy. I am surprised by the flavor, even while it's still hot. It reminds me of a good tapioca (without the tapioca!). Very nice texture, very simple. I can see how fresh berries or perhaps some quality preserves would be good. I will make it again and try using some different extracts.
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Pecan Pie IV

Reviewed: Nov. 29, 2009
I decided to make this recipe for Thanksgiving. It was my first attempt at pecan pie. I never assumed it was difficult, I just never made it! I did half light and half dark corn syrup. Not sure what kind of a difference it made from the original. It does have a nice "roasted" taste to it. Do I think it's the best pecan pie I've had? No. But it's good, and very simple to make so you can whip it up for emergencies. I also had to extend the baking time. If I make this again, the one thing I'd change is to use 75% of the nuts chopped and 25% whole. I used all whole and found a lot of excessive chewing was needed. :)
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Mom's Buttermilk Biscuits

Reviewed: Nov. 12, 2009
I was very pleased with this recipe. I know a lot of people were talking about needing a saltier version, but I was very pleased with the flavor of these biscuits. I thought they had a mild sweetness to them. Another reviewed said she basted them with buttermilk prior to baking. I did the same. I made mine smaller, also, using a glass to cut out the circles. I think I'd double the recipe and make them larger. I did have to bake them a little longer. They didn't want to brown up in the timeframe the directions stated. Definitely will keep this recipe for the future.
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Black Halloween Punch

Reviewed: Nov. 3, 2009
This is totally for kids and reminded me of drinking Smarties. I ended up using Canada Dry ginger ale - I think using a more tart ginger ale will tone down all the sweet. I decided to be stupid and put gummie creatures in ice cubes. #1 - the gummies float to the bottom of the cube tray; #2 - you can't see the gummy creatures anyway; #3 - the gummies just end up at the bottom of the punch bowl or cup. I wasted time and gummies. Don't do it this way. Overall a decent kids punch. VERY easy to whip up.
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Lemon-Caper Chicken

Reviewed: Nov. 3, 2009
Tried this last night. It does cook down eventually, but it isn't enough sauce for my taste. I ended up adding about 2TB of unsalted butter, another 1/4-1/2 cup of broth, waited for it to get nice and bubbly, then added a dusting of flour to help thicken it. I served it with farfalle and chicken (I cut up the breasts, but prepared in the same was as recipes) all mixed together. It's good, and a nice change of pace from the dinner rut I was in. I'll make it again.
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Chocolate Mint Candies Cookies

Reviewed: Dec. 19, 2008
I decided to give these a try as my "new" cookie recipe for the holidays. I will definitely make them in the future. 1. EASY to make. 2. Great cookie to make with kids. I had my 5 year old rolling the balls of dough and helping unwrap mints. 3. On one batch I used Andes mints with the green on the outside and chocolate on the inside. This made for a much nicer topping on the cookie (appearance-wise). 4. On a second batch I used the Andes baking pieces. Messier and not as pretty on top. I won't use the pieces again. I'll stick with the regular candies. 5. Good reviews from everyone that has had a batch delivered to them so far!
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