galereed Recipe Reviews (Pg. 1) - Allrecipes.com (13627643)

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Linguine with Clams

Reviewed: Jun. 12, 2014
Good base recipe. Used 1 Tbsp parsley, 1 tsp cilantro and basil, all spices from tubes. Added ground pepper and double the sour cream. Simmered until slightly thickened. This sauce gave a nice flavor to whole grain pasta. Did not give the recipe 5 stars due to the additions.
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Red Skinned Potato Salad

Reviewed: Mar. 22, 2014
This is an excellent concoction. I'm giving it 4 stars because when I followed Debbie2's advice, substituting Miracle Whip and sour cream for mayo, it was more amazing! The proportion was 1.5:1. I think celery has an aftertaste and didn't use that. Used finely diced sweet onion. Separated the yolks from the white when the eggs were chopped. I made the dressing mixture in a separate bowl. Whisked the egg yolks, salt and pepper with the dressing. Then gently mixed the dressing into the bowl of dry ingredients.
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4 users found this review helpful

Chicken Pot Pies with Puff Pastry

Reviewed: May 19, 2013
I followed the general flow of this recipe, but changed some ingredients to what I had on hand. Microwaved 3/4 lbs of mixed vegetables, less 1 minute from doneness. Chopped and diced 7 small red potatoes, boiled until done. Chopped chicken and boiled in 2 cups of chicken broth, then scooped it out, and added a can of cream of mushroom, 2 Tbsp minced onion, and the spices to the leftover broth. Add more broth if the mixture looks too dry. Sprinkled grated swiss cheese on the bottom of each individual container, scooped the vegetable-chicken mixture into the containers, and topped with more cheese. Used 3 sheets thawed phyllo dough, layered with olive oil between sheets. Cut the layered dough into thirds, fold over (for a total of 6 sheets per pie), place on top of each pie mixture and tuck in around the sides. Paint with another layer of olive oil and sprinkle a little more swiss on top. Bake 30 to 40 minutes in 350 degree oven. Husband loved it. Will make it again, and will try puff pastry next time.
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Photo by galereed

Steak Soup

Reviewed: Mar. 28, 2013
I'm not a big soup lover but this is something I will make again. It was awesome! Thanks to the reviewers' advice on tomato paste. Used leftover 1 lb grilled steak seasoned with Montreal steak seasoning--was too tough to eat as is--cheap steak. Used 1/3 can of tomato SAUCE and added 1 tsp. brown sugar for a little sweetness. For stock, used Better Than Bouillion Beef Base for the 1st time. The dark gooey stuff was unappetizing to look at, but was good in the soup. Cooked everything in a dutch oven from start to finish.
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Amish Macaroni Salad

Reviewed: Jul. 24, 2012
Good recipe but sugar has to be according to taste. I started with 1/4 and kept adding until it tasted right. Next time I will do that same thing with the vinegar, start with 1 tsp. and keep adding from there. Used 4 eggs. The dressing was too much for 2 cups of uncooked macaroni. Good thing I added an extra cup and a handful (for luck). The dressing was enough for all this. Last bit of advice, I made the dressing first, tasted, added eggs, tasted, then added macaroni a bit at a time, looking for the right amount of 'dryness'. My husband loves the Amish macaroni salad from WalMart, this was what I was trying to copy. The final result we compared with a helping of the store made. He says mine was exactly the same, I say mine was a little tangier. He said this recipe was 'better'.
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Grilled Salmon I

Reviewed: Jul. 16, 2012
Cooked the fish in a foil pocket as one reviewer advised. Really moist and delicious, love the Asian flavor of soy sauce and brown sugar.
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Egg Salad Sandwiches

Reviewed: Jul. 12, 2012
Added paprika and sugar. Substituted onion powder instead of onion flakes, dash of cayenne instead of black pepper. Good egg salad. Pops in bread.
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Chocolate Velvet Ice Cream

Reviewed: Jul. 10, 2012
Smooth, chocolately, but not as dark-colored as store bought ice cream. Rough chopped a mix of semi-sweet and dark chocolate chips in the chopper, then placed in refrigerator to chill. Added 2 Tbsp cocoa to the original cocoa-sugar blend, and a pinch of salt. Liquid was 1/2 whipping cream, and 1/2 half-and-half. Chilled the mixture for half hour, then churned for a total of 18 minutes. Added the chocolate in the last 3 minutes. Made 1 and 1/4 quarts, if you use the quart-size chinese take-out soup containers. It's chilling in the freezer again to harden. Thank you for the wonderful recipe.
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2 users found this review helpful

Amazing Gluten-Free Layer Bars

Reviewed: Jul. 4, 2012
This is a good recipe. I gave this as a gift to someone on a gluten-free diet. It was so good that I made another batch for a small get together. So why 4 stars? Thanks for the warning on butterscotch gluten concerns from the other reviewers. Used semi-sweet chocolate chips instead. Thanks to MGK for the line-with-foil trick, and a thicker coconut bottom layer. The foil was a great help in removal and clean up--this goodie is VERY sticky.
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Clam Bake

Reviewed: Jul. 4, 2012
Good basic recipe. Only giving it 4 stars since I had doubts about the cooking time and the broth taste. I believed that the potatoes would be more than done, but the seafood would be overcook by the prescribed time of 45 minutes. I parboiled the potatoes in salt water for 10 minutes as another reviewer had written, then immersed them in tap water. To the low-sodium chicken broth with 1 cup white wine, add 3 small-medium onions, 6 large whole peeled garlic cloves, and a handful of rough chop spring onions (did not have leeks). Season to taste with salt and pepper when it starts to boil. You'll have an idea of what the broth will taste by then. Added the potatoes after seasoning. Then layers of clams, mussels, and shrimp. Left on boil for 10 minutes, then lowered to a simmer for another 10. With 20 minutes cooking time, I still thought the clams and mussels were overdone. The colossal shrimp was just right. Corn was boiled in another pot, on its own. I served the broth as a side too. We'll remember this for another July 4th celebration.
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Chocolate Covered Strawberries

Reviewed: Jul. 3, 2012
Really easy to prepare chocolate using a double boiler. I usually microwave my chocolate and it ends up quite hot. The chocolate was warm/cool after its bout in the double boiler. Used bittersweet chocolate and shortening. The chocolate was shiny when it hardened, shinier than when using butter. I ran out of space in the plastic colander I was using as a stand for the toothpicked-strawberries, so I used an egg carton (with the eggs intact to weigh it down). After the chocolate hardened, I microwaved a small handful of white chocolate morsels. A sliver of shortening made the chocolate 'drippy' enough, spooned it into a snack baggie, cut a hole, place berries on wax paper and drizzle.
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8 users found this review helpful

Cream Cheese Frosting II

Reviewed: Jul. 3, 2012
This frosting is perfect for cupcakes, however, I needed this for a 2-layer cake and the icing seemed too sticky. I followed proportions for butter and cream cheese. Used 1.5 cups powdered sugar and 1.5 tsp vanilla. I read that decorator's icing has shortening, so I added 6 Tbsp of cubed shortening. I have a scant cupful of frosting leftover from the cake to keep in the refrigerator, and use on cupcakes.
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Easy Key Lime Pie I

Reviewed: Jun. 26, 2012
Very good pie. Rivals the key lime from a pie shop that delivers pie to many restaurants in the Tampabay area. Used Nelly and Joe's key lime juice--3/4 cup, 2 cans of sweetened condensed milk, and 4 egg yolks. Topped it with piped whipped cream: 1 cup heavy whipping cream, 1/2 tsp vanilla, 1 to 2 Tbsp granulated sugar. Chill everything, including bowl and hand mixer for 30 minutes before whipping the cream. I was very impressed with the outcome. This recipe is a star!
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4 users found this review helpful

Whipped Cream

Reviewed: Jun. 26, 2012
Good whipped cream for dipping, but not for frosting. I've made whipped cream for frosting before, and I thought I'd try this recipe out instead of my usual. You don't need a stand mixer for whipped cream. In fact, it's easier to overmix with a stand mixer, use a hand mixer instead. I chill everything, including the metal bowl and the hand mixing appliance, for about 20 to 30 minutes. Used only 1/2 tsp of vanilla, as I wanted the creamy taste in the frosting to come out. Found that there was a difference in using granulated vs. powdered sugar. Despite reading that powdered sugar allowed the frosting to keep it's form after being piped, I found that the whipped cream made with powdered sugar is harder to pipe. It just did not keep the swirls I was aiming for, compared with whipped cream made with granulated sugar. I use a whipped cream frosting on triple chocolate cakes, it gives people a surprise to have the decadent cake and the delicate subtle frosting.
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6 users found this review helpful

Crispy Fried Chicken

Reviewed: Jun. 26, 2012
Yummy chicken! Thank you so much. Used cut up chicken quarters, and cut slits into the meaty parts. Loved the batter, it covered the cuts. Used a deep fryer and double checked 375 temp. with candy thermometer. The paprika makes this chicken brown fast. This recipe would work better with less meaty or boneless pieces because the fast browning time.
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Shortbread Cookies II

Reviewed: Jun. 26, 2012
Good recipe. Makes much more than 2 dozen cookies. After mixing, I thought it looked sort of 'wet' (melting butter?) so I covered the metal bowl with plastic wrap and placed it back in the refrigerator for 30 minutes. Took it out, rolled it and used medium sized cookie cutters. Placed these on parchment lined sheets and baked as instructed.
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3 users found this review helpful

Grandma's Gingersnap Cookies

Reviewed: Jun. 26, 2012
Great cookies. Came out soft and chewy. Used brown sugar instead of white. First time I made gingersnaps, first time I ate gingersnaps, so I did not trust my assessment of these. However the husband has several fond memories of eating gingersnaps. He says these were very good, and reminded him of his grandma's recipe when he was a boy. Thank you so much!
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2 users found this review helpful

Filipino Lumpia

Reviewed: Jun. 26, 2012
Good recipe! Omitted green cabbage and used deep fryer. Use paper plates (not the type with shiny surfaces) and paper towels to drain them. Dip in sweet and sour sauce. Very yummy.
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Amish White Bread

Reviewed: Jun. 26, 2012
Used original recipe with BreadGuy's advice for proofing with a KitchenAid mixer. Thank you! Easy bread recipe. Came out crusty on the outside, soft on the inside. Hearty consistency. If you're looking for a light bread from the grocery shelf, this is not for you. Have made this twice. I took out a 2-month old frozen loaf yesterday, thawed and reheated it. It was still good though crust was not as crusty, other than that, no complaints. Take the time to make this, it's worth the effort!
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Daddy's Fried Corn and Onions

Reviewed: Jun. 26, 2012
Used 2 cups frozen corn, 1.5 Tbsp of butter, rough chop medium sweet onion. Have cooked this more than 5 times. It's my go-to masquerading-as-a-vegetable side dish.
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Displaying results 1-20 (of 30) reviews
 
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