LiLGarnsey Recipe Reviews (Pg. 1) - Allrecipes.com (13459800)

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LiLGarnsey

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Unbelievable Rolls

Reviewed: Dec. 17, 2009
Excellent roll recipe! I made a few modifications. I reduced the sugar to 1/4 cup and used 1/4 cup Splenda sugar substitute (I have diabetics in my family). I mixed the salt in with the flour instead of the wet ingredients, and I used butter instead of margarine. I let them rise longer (about 45-55 minutes between each step) because I had plenty of time on my hands. Then I brushed the tops with a beaten egg right before baking. I then dipped the tops in melted butter after they came out of the oven. Everyone loved them & they looked great!!!
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Chicken Pot Pie IX

Reviewed: Dec. 17, 2009
I made this for my fiance's family and they loved it! Ate every bit of it too! I did cheat a little bit though, because I was low on time. I used canned chunk chicken in place of the boneless chicken breast and canned mixed veggies in place of the peas, celery, and carrots. This allowed me to skip the boiling/draining steps - I just drained the cans and dumped them into the bottom shell, then covered them with the hot liquid mixture. Thanks for a great recipe!
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Chicken Noodle Casserole

Reviewed: Dec. 17, 2009
My family loves this recipe! I did make a few modifications though. I cooked the egg noodles in with the chicken broth and veggies and I used canned chunk chicken instead of boneless chicken breast. I also added a little bit of Mrs. Dash and Morton's Nature Seasoning to add a bit more flavor to the recipe.
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Hot Spinach Red Pepper Dip

Reviewed: Dec. 17, 2009
Very good dip!! I made a few modifications though. I cooked the spinach and red pepper along with about 1 teaspoon of minced garlic in 3 tablespoons of butter instead of boiling them in water. I cooked them until the spinach and red pepper were tender, then I added the cream cheese, milk, about 1/2 cup sour cream and about 1/2 cup mozzarella cheese. I followed the rest of the recipe as it is written, then I transferred the mix to a small crockpot turned on low to keep it warm. Then, I thinly sliced a loaf of Italian bread, lightly buttered each side, and sprinkled mozzerella and parmesan cheeses on it. I baked the bread on a cookie sheet for about 10 minutes at 350 degrees and served the bread with this dip. It made a great appetizer for our party, everyone loved it!!!
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Jackie's Special Meatloaf

Reviewed: Dec. 17, 2009
This is a pretty good meatloaf recipe. One time, I added BBQ sauce as many of the reviewers suggested, but my family thought that it was too sweet then (I have some diabetics in my family, and they didn't seem to appreciate the extra sweetness the BBQ added to the dish). For the topping, instead of just using ketchup, I usually mix the ketchup with about 2 tablespoons of water and 1 tablespoon of worchestershire sauce. Sometimes I substitute regular bread crumbs or a mix of bread crumbs and crushed crackers for the panko bread crumbs.
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Grandma Ople's Apple Pie

Reviewed: Dec. 17, 2009
This is a great apple pie recipe! I made a few modifications: I used Splenda sugar substitute in place of white sugar and Splenda Brown Sugar Blend in place of the brown sugar (I have diabetics in my family). Instead of pouring the sugar/butter liquid over the top crust, I mixed the apples in with the mixture, added some cinnamon, and poured the whole mix into the bottom pie crust. Instead of a lattice work crust, I used mini seasonal cookie cutters (shaped like leaves and pumpkins) to cut out sections of pie crust and layer over the apples. Finally, I melted about 2 tablespoons of butter and poured it over the top crust before baking. It was very good and my family loved it!!
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Photo by LiLGarnsey

Marbled Pumpkin Cheesecake

Reviewed: Dec. 17, 2009
This is a GREAT recipe!! I've made it several times now, and my family loves it!! I do make a few modifications: for the crust, I use 1 cup graham cracker crumbs, 1/2 cup crushed vanilla wafers, 1 teaspoon ginger and 1/2 teaspoon nutmeg instead of the ginger snaps. I use Splenda in place of white sugar (for the diabetics in my family) and I use clear Mexican vanilla extract (it has the BEST flavor of any vanilla extract I've ever tried! Wal-Mart sells it in the ethnic foods section). Instead of canned pumpkin, I use butternut squash. I cut the squash in half, scoop out the seeds, and bake at 350 degrees until it is tender (usually just over an hour, depending on how many squash I cook at once) then I scoop out the insides of the squash and use a blender, food processor, or hand mixer to get it to a consistency resembling canned pumpkin before measuring it out and adding to the other ingredients. After the cheesecake is baked and cooled, I use a cake decorator to put daubs of Sugar Free Cool Whip all over the top of the cheesecake (this makes the dessert more party-friendly, and eliminates the need to set out Cool Whip and extra serving utensils with this dish!) Then I sprinkle finely chopped pecans over the Cool Whip. Everyone loves it and always requests the recipe!!
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Cheater Pot Pie

Reviewed: Dec. 23, 2009
This is a very good recipe! Quick and easy, but tastes great!! I did make a few modifications after the first time I made it though: I used canned mixed veggies instead of frozen (my fiance doesn't like the "toughness" of frozen veggies), I use one can of cream of chicken soup and one can of cream of celery soup, I use evaporated milk instead of regular milk (we drink skim milk, and sometimes soy milk, so evaporated milk tends to create a much richer/thicker sauce), I added about 1/2 teaspoon of Mrs. Dash and 1/2 teaspoon of Morton's Nature Seasoning, and I use the cheap (non-layered) biscuits from Aldi/Kroger/Wal-Mart and just stick individual biscuits on top. Tastes great everytime!
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Herman Reunion Cheese Ball

Reviewed: Dec. 23, 2009
Not too bad. I'd recommend cutting back on the Worcestershire sauce, it's a bit strong. I used a block of blend cheese (Colby and Monterrey Jack) and shredded it myself so that it was thicker shreds of cheese, turned out really well.
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Baked Potato Soup

Reviewed: Dec. 23, 2009
I LOVE this soup!! I'm a vegetarian, so I make a lacto-ova vegetarian-friendly version, and it is so good, my meat-loving family members devour it!! I skip the bacon step and use 3 tablespoons of butter instead of bacon drippings to saute the garlic in. I use 1/2 teaspoon of minced garlic (I buy it in a jar, the kind with olive oil in it) instead of a clove of garlic, and I leave out the onion (not a favorite in my family). Then I add 3 cups of Not-Chicken broth (or 3 cups of water and 2 Not-Chicken bouillon cubes, I always find these products at Kroger Stores). I add about 1 1/2 teaspoons of Frank's Red Hot (we like it spicier!) and after it cooks, I garnish individual servings with sour cream, cheese, and chopped scallions. Soooo good! Thanks for a great recipe!!
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Ragu® Upside-Down Deep Dish Pizza

Reviewed: Dec. 23, 2009
The first time I made this, my fiance's parents LOVED it, and everyone else hated it! The combination of broccoli and beef and pizza ingredients was not a hit with most of the family!! The next time I made it, I used "pizza" ingredients, like veggies for the vegetarian version (mushrooms, olives, banana peppers, green peppers) and pepperoni, sausage, mushrooms, and banana peppers for the meat-lovers version. It was a big hit then! I don't think some of my family members even recognized it as the same recipe at first!!
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Salmon Patties II

Reviewed: Dec. 23, 2009
Pretty good recipe, very easy to make. I added Mrs. Dash and Italian seasoning to the salmon/egg/flour mix. I also made a split pea soup (using a combination of recipes I found on here) to go over top of the salmon patties.
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Artichoke Spinach Dip

Reviewed: Dec. 23, 2009
This is an awesome recipe! I'm asked to make it for birthday/holiday parties when we get together with the family! I always mix it up by adding different ingredients to change the flavor just slightly. For example, I usually saute about a teaspoon of minced garlic in with the butter, spinach and artichokes and I always add about 1/2 cup of mozzerella and 1/4 to 1/2 cup mayo. I've left out the artichokes and added chopped red pepper and crushed red pepper flakes for a spicer version. I've reduced the amount of spinach and added diced jalepenos and shredded pepper jack cheese for an even spicer dip! This recipe is so versatile, perfect for any occasion! I usually serve this with tortilla chips and "Tuscan Bread" (which I make by taking either homemade or storebought hoagies or Italian bread, cutting them into 1/4 to 1/2 inch thick slices, very lightly buttering each side, and very lighly sprinkling them with fresh parmesan cheese and shredded mozzerella cheese, plus a sprinkle of garlic salt. Then I bake them at 350 degrees for 10 minutes or less, until the cheese is melted and the edges start to brown.)
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Dill Pickle Meatloaf

Reviewed: Dec. 23, 2009
I make this for my family all the time! They love it! It's a nice twist on meatloaf! I usually leave out the onion, mix in about 1/4 cup of dill relish and 1/4 cup of sweet relish into the meatloaf, and use Club Crackers or graham crackers instead of sliced bread. I've even doubled the recipe, using 1 pound of ground beef and 1 pound of ground cooked ham before (some small town stores/deli stores will grind the ham for you, but usually I wait for ham to go on sale, buy it in bulk, and grind it myself using an electric grinder), and it was a big hit! Sometimes I substitute dill relish for the chopped dill pickles in the topping and I always use Splenda brown sugar substitute to make this recipe more diabetic-friendly. Thanks for an amazing recipe!!!
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Egg Salad Sandwiches

Reviewed: Dec. 23, 2009
Not a bad recipe, but needs some tweaking. Here's the modifications I usually make: I always reduce (or leave out) the 1/4 cup of dried onion flakes to kill the overwhelming onion taste and I add about 1 teaspoon of Mrs. Dash and 1 teaspoon of Morton's Nature Seasoning. Sometimes I add about 1/2 teaspoon of lemon pepper too. Sometimes I substitute Miracle Whip for mayo for a little sweeter taste. Instead of dill weed, I use about 2 teaspoons of dill relish (or sometimes 1 teaspoon dill relish and 1 teaspoon sweet relish for a sweeter version). I leave out the salt and use garlic salt instead of garlic powder, and I always serve this on homemade or store-bought sandwich crescents.
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Tuna Noodle Casserole I

Reviewed: Dec. 23, 2009
Pretty good, needs some seasoning though. I add 1 teaspoon Mrs. Dash, 1/2 teaspoon Morton's Nature Seasoning, and I saute minced garlic in with the butter before adding the flour and salt.
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Seven Layer Taco Dip

Reviewed: Dec. 23, 2009
Amazing! My whole family loves it!! I usually use Taco Bell brand seasoning mix (make sure you don't get fajita or chipotle flavored seasoning mix, it's not as good!) fat-free refried beans (I'm a vegetarian and most regular refried beans have lard in them) hot chunky salsa, I use fresh chopped jalepenos instead of green bell pepper, I leave off the green onions and only put tomato in half (a lot of people in my family don't like tomato!). Instead of mixing the taco seasoning with the refried beans, I mix it in with the cream cheese and sour cream. I usually top it off with shredded "taco blend cheese" (has taco seasoning in it) instead of cheddar cheese.
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Light Oat Bread

Reviewed: Dec. 23, 2009
I made this tonight for my family for dinner and they ate the whole loaf!! It is sooo good, I made two more loaves to give away at my family's homemade gift white elephant exchange tomorrow!! Thanks for an excellent recipe!!
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Cooked Eggnog

Reviewed: Dec. 23, 2009
Excellent, best egg nog I've ever had! I made it diabetic friendly by using skim milk and Splenda sugar substitute instead of white sugar. Also, I reduced the amount of milk to 6 cups to make a thicker nog and cooked much longer, over low heat, to ensure that the eggs were fully cooked. It was a big hit!!
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Photo by LiLGarnsey

Mini Cheesecakes

Reviewed: Dec. 23, 2009
Heavenly!!! I made big and litte mini cheesecakes by using regular and mini muffin tins. I also made these diabetic-friendly by using Splenda sugar substitute instead of white sugar and reduced fat, reduced sugar vanilla wafers. Then for the topping, I topped half of them with 1-3 whole pecans, then melted 1 teaspoon of sugar free honey substitute and 1 cup of Hershey's Sugar Free Semi-Sweet Chocolate Chips together. I dipped the tines of a fork into the melted sugar free chocolate mix and waved it over the pecan-topped cheesecakes to make little strands of chocolate over each. I then drizzled a little bit of Smucker's Sugar Free Caramel topping over top of the chocolate. For the other half of the cheesecakes, I topped them with sugar-free cherry pie filling. They were amazing, and nobody even realized they were nearly sugar free until they saw my diabetic fiance devouring them!!!
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