GingerW Recipe Reviews (Pg. 1) - Allrecipes.com (13771983)

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Pumpkin Maple Pie Supreme

Reviewed: Nov. 30, 2014
This is awesome!!! I made the recipe as stated (well, except I did use canned pumpkin). Well, I also changed the baking temp/time...did 15 minutes at 425 degrees and then reduced oven to 350 degrees and baked for another 40-45 minutes. Couldn't wait to try it and when it had cooled for about 20 minutes, I cut into it. It was soft and dreamy/creamy in the center (even though a toothpick placed in the center came out clean) but not soupy as one other reviewer mentioned. The taste was simply devine! Loved the maple syrup taste!! Will make this again, but will reduce the brown sugar to 1/2 cup...the maple syrup alone might be enough to sweeten the pie and may try that next time. I prefer a less sweet pie, regardless of pumpkin, fruit, etc. Folks....ya just gotta try this!
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Gravy Baked Pork Chops II

Reviewed: Oct. 29, 2014
This was so flavorful I couldn`t stop eating it...especially the gravy!
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Savory Pumpkin Hummus

Reviewed: Oct. 25, 2014
Taste is interesting...not hummus and not pumpkin. Followed the recipe to the letter and my Vitamix could barely move because it was so thick. Ended up adding 2 tablespoons extra olive oil and tahini, another cup of pumpkin and whatever extra lemon juice I could squeeze out of the lemon. Finally, stirred in 1 cup of toasted pumpkin seeds. Am reserving judgement until it has chilled and flavors melded. Am taking it to a party and will post reactions.
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Grilled Shrimp Scampi

Reviewed: Mar. 30, 2013
The first time I made this I followed the recipe exactly and thought it tasted too much of lemon. This time I substituted white wine (a sauvignon blanc)for the lemon andthe flavor was wonderful. We served the shrimp on top of a Caesar salad and it was a great addition...my husband said the shrimp were very tasty (those are strong words for him). I didn't put the ingredients in a blender and it was still great. Enjoy.
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Grilled Shrimp Scampi

Reviewed: Mar. 30, 2013
The first time I made this I followed the recipe exactly and thought it tasted too much of lemon. This time I substituted white wine (a sauvignon blanc)for the lemon andthe flavor was wonderful. We served the shrimp on top of a Caesar salad and it was a great addition...my husband said the shrimp were very tasty (those are strong words for him). I didn't put the ingredients in a blender and it was still great. Enjoy.
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German Sausage Chowder

Reviewed: Mar. 22, 2013
Loved the idea of cabbage, potatoes and kielbasa but it was lacking in flavor. Used chicken broth instead of bouillon and added about a teaspoon of caraway to add flavor but it just didn't come together like I expected. Sorry.
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The Best Meatballs

Reviewed: Jan. 25, 2013
Sorry to do this but I did change the recipe a bit. I used 1# of gr. beef and 1/2# of mild Italian sausage. Used an Italian herb mix, parsley, garlic and dried red onion. To that I added 1/2 c. bread crumbs (made from several-day old sturdy white bread) which I mixed with 1/4 c. of milk. Let the bread crumb/milk mixture sit long enough to let the crumbs absorb the milk before adding to the meat mixture. Added 1/2 c. grated parmesan and 2 eggs, a teaspoon each of salt and pepper. Mixed everything up well and used my cookie scoop to make perfect size meatballs. Baked in the oven (350 degrees) for 30 minutes. This made 23 meatballs (a little smaller than golf ball size). Perfect! Thank you, Geanine, for submitting this recipe, without it I wouldn't have had good meatballs.
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Honey Rosemary Carrots

Reviewed: Jan. 22, 2013
These tasted great! Started out using enough water to nearly cover them and then poured all off except for about what recipe called for (thought they'd need more water, but they don't). Used dried rosemary because it's what I had, cut baby carrots on a diagonal and followed the rest of the recipe. Served them to company and they were a big hit! Try them...you'll like them:)
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Simply Divine Meat Loaf with Spinach

Reviewed: Jan. 6, 2013
This was just okay. Followed directions except for substituting oatmeal for Italian breadcrumbs as other reviewers had suggested. The taste of the spinach was a detractor from the overall meatloaf flavor and the dried onions ended up looking like little worms in it. Hubby, who loves spinach, didn't like this meatloaf, nor did I. Will go back to my old standby,
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Strawberry Spinach Salad I

Reviewed: Dec. 8, 2012
This dressing tastes very similar to Marston's San Pasqual salad dressing (CA) and also to Babe's (chicken restaurant chain in TX. I made it using 1/4 cup of sugar as others had mentioned but wasn't quite sweet enough and the flavor of the olive oil was too predominant. Added the additional 1/4 cup of sugar and that did the trick. Used freeze-dried red onions and omitted the poppy seeds and sesame seeds. Also, used apple cider vinegar instead of white which gave it a bit more zing in the flavor area. Next time will try a white balsamic vinegar (just to keep the color lighter). Will use this instead of paying big bucks for same/similar dressing. Thanks Tozenuf!
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Romaine and Mandarin Orange Salad with Poppy Seed Dressing

Reviewed: Dec. 1, 2012
Wonderful salad...although I did change it up a bit, but wouldn't have thought of these combinations, so thank you. Used romaine lettuce, fresh clementine sections, bacon and french fried onions (the kind in a can). Instead of making the dressing, I had Ott's Poppy Seed dressing on hand and used that....marvelous, simply marvelous.
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Mexican Cornbread II

Reviewed: Dec. 1, 2012
This was the tastiest corn bread I've ever made. Have been in search of an easy, moist cornbread for years and finally found it. Normally don't like to use boxed mixes, but happened to have a Jiffy mix on hand so it worked out great. Will keep this on hand for future use. Thanks Bea.
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3 users found this review helpful

Slow Cooker Mashed Potatoes

Reviewed: Nov. 25, 2012
Passed this recipe on to a family member who made them and said the family loved them and they will definitely make them again. Am looking forward to trying them for Christmas!
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Cindy's Jambalaya

Reviewed: Nov. 21, 2012
Loved this recipe. I had to make some changes, but then that's what recipes are for, aren't they? Made my own cajun spice using one from Allrecipes to which I added thyme, oregano and bay leaf. Didn't have green pepper but did have freeze-dried red pepper so reconstituted that. Added ham in addition to other meats/seafood. Also, instead of using olive oil, I chopped 1 slice of bacon, browned it and used that oil to cook everything in. It was dee-lish!
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Hungarian Mushroom Soup

Reviewed: Sep. 8, 2012
Second time making this recipe and love it just as much as the first time. Hubby mentioned that this would be excellent as a pasta sauce...agree with him. The only change I made was to use smoky paprika only because I didn't have the plain paprika on hand. Even with that change, it is an outstanding soup!
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Exotic Mushroom and Walnut Pate

Reviewed: Aug. 14, 2012
Enjoyed the taste immensely...will be even better when I have all the mushroom varieties. Only had crimini mushrooms, just shy of 1 cup walnuts so added almonds, only had freezed-dried shallots, dried parsley and thyme. So, added a wee bit of chardonnay to compensate for the dried goods and processed it in my mini-prep processor (it got pretty full). Was short on time so put it in the freezer for about 10 minutes to quickly cool it. Even with all the drawbacks, it was tasty and everyone enjoyed it. Will try it again with correct ingredients and sitting time...am sure it will be over the top!
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Kentucky Biscuits

Reviewed: Aug. 14, 2012
Was looking forward to these and was dissappointed with the end result. The batter was very wet so had to work in extra flour.,,biscuits didn't raise much (my baking powder is new) & they were doughy inside even though I baked them for an additional 10 minutes.
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Old Fashioned Potato Cakes

Reviewed: Aug. 10, 2012
Used this as a base to expand on....this is what I did/had on hand. Had about 1 1/2 cups mashed potatoes from the previous night to which I added about 2 Tblsp. green chili sour cream, 2 Tblsp. chopped onion, the egg, a tsp. of a salt/pepper seasoning mix and about 1/2 cup flour (sorry, didn't measure exactly but added enough to make a somewhat thick (not pourable) batter) and two strips cooked bacon which I had chopped before cooking. I used the remaining bacon grease, added a bit of cooking oil (not evoo) and about 2 Tblsp. Smart Balance to cook the cakes in. Used a medium-size cookie scoop to measure and dropped them into the med-hot pan. When I flipped them, I squished them down. Will serve with more sour cream. Have already tried them and they are DElish! Enjoy!
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28 users found this review helpful

Drunken Peach Pie

Reviewed: Aug. 9, 2012
I followed the ingredient list (except subbed corn starch for flour and only had 5 peaches), but did not pre-cook the peaches nor did I bake it at 425 degrees. Made my own crust and baked it at 350 degrees for 55 minutes (I'm at altitude so it took a bit longer). I've gotten rave reviews and the peaches were cooked to perfection. (Used 1 tblsp. + 1 tsp. corn starch).
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Honey Peach Pie

Reviewed: Aug. 9, 2012
I followed the ingredient list (except subbed corn starch for flour and only had 5 peaches), but did not pre-cook the peaches nor did I bake it at 425 degrees. Made my own crust and baked it at 350 degrees for 55 minutes (I'm at altitude so it took a bit longer). I've gotten rave reviews and the peaches were cooked to perfection. (Used 1 tblsp. + 1 tsp. corn starch).
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