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Caramelized Onion and Horseradish Smashed Potatoes

Reviewed: Dec. 26, 2008
This recipe is fantastic! The only change I made was to substitute the white wine vinegar to half white cooking wine, half cider vinegar, because I didn't have white wine vinegar on hand. For the small amt. required, I doubt it would have made much difference. But the flavor! I had 3 helpings, my boyfriend loved it as well. I know I'll be making this again & again. Thanks for the recipe! ADD-ON So, I made this again, and it was even better this time. I boiled the potatoes with minced garlic, used skim milk instead of half & half, and this time I sauteed chopped cabbage (about 2-3 cups) in bacon grease 'til tender, and added along with the onions. It was very simaler to Irish colcannon and tasted great with the corned beef I prepared. Everyone who loves horseradish and potatoes should try this dish!
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24 users found this review helpful

Watermelon Sangria

Reviewed: Jul. 30, 2009
I really loved this recipe, and I am not a fan of watermelon, per se. The first time, I halved it, and the only thing I had to change was I used light corn syrup instead of simple syrup. (I assembled all ingredients before I realized I hadn't made any!) Then I topped each glass with some lemon-lime pop, just for some fizz. It is so light and delicious, and to say it tastes like summertime is very accurate. The second time I made it, due to my lazyness, I just squeezed the juice of the orange and lime right into it. I didn't want all those pieces of fruit gettin' in the way of some good drinking! ;) You can have your alcohol, and still feel healthy about it. Thanks for the recipe!
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22 users found this review helpful

Cheddar Ranch Dip

Reviewed: Aug. 5, 2009
This dip is SO salty. We had it with pretzels and carrots and other cut-up veggies, and we just could not eat it. I had baked potatoes, and the dip was alright on them, but again the saltiness was just overwelming. Had to toss the rest out.
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2 users found this review helpful

Blueberry Zucchini Bread

Reviewed: Aug. 5, 2009
I will use this recipe over & over again. It is so good and moist. I used my first zucchini from the garden, and halved all the ingredients, except eggs (I used two), and made one large loaf. I had to bake it 10-15 min. longer than the smaller loaves called for, but it came out perfect! Thanks for a great recipe!
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1 user found this review helpful

Sarah's Rice Pilaf

Reviewed: Sep. 14, 2009
When I made this recipe, I found it to be a little, O.K., alot bland. But, I did use homemade chicken broth, and while very tasty, it was not overly salted. Perhaps using store bought broth would be more flavorful. I followed the recipe exactly, and I did feel the measurements are spot-on. It makes enough for four people, and the liquid ratio is perfect with the dry ingredients. Once I salted at the stove and the table, I found this to be a really tasty side dish I plan to serve again.
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50 users found this review helpful

Kevin's Sea Shells

Reviewed: Jun. 14, 2011
This was a delicious addition to my recipe collection. On the advice of one reviewer, I used sour cream-based onion dip instead of plain sour cream to add flavor. I don't think I would make it any other way because it came out so creamy and tasty. I doubled the mushrooms and added the green onions at the last minute to the sauce so they wouldn't lose their color, taste or texture. This was a dish that required some time to make, but it was well worth it. I know I will make this again.
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2 users found this review helpful

Fiery Pork Skewers

Reviewed: Jul. 27, 2011
We love this recipe. I always marinate the pork overnight, and after grilling, it just melts in your mouth. A perfect blend of spicy and sweet. I agree with others that the flavors really go well with kabobs made with fresh pineapple chunks and green pepper chunks. I double the marinade to brush on the kabob before grilling. It makes the grilled pineapple taste amazing! I serve over a parmesan rice recipe I hope to submit to this site soon. Thank you for an awesome summer grilling recipe!
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4 users found this review helpful

Sweet Onion Casserole

Reviewed: Sep. 1, 2011
I could not bring myself to use a whole 3# bag of sweet onions for just my boyfriend and I, so I just used about half (4 large onions). I reduced the salt for fear that 1 1/2 tsps. would make it too salty. The half and half combined with the swiss cheese made for a fluffy, almost egg-like texture that I liked quite a bit. But, I found the casserole almost too sweet. The other ingredients were not savory enough to contrast the sweetness. Perhaps cooking the rice in a chicken broth and adding spices might help with that.
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5 users found this review helpful

Cajun Roast Beef

Reviewed: Feb. 24, 2012
The marinade sounds great. When I make this, I'll do it the way I've made eye of round before. High temp. to start ( 425-450.) roast 15 min. per pound. Without opening oven, lower heat to 250 and roast another 1 to 1 1/2 hrs. til med. rare. This keeps the meat tender and juicy and very pink in the center. I did this with a 2# roast.
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9 users found this review helpful

Baked Pineapple

Reviewed: Apr. 9, 2012
I was surprised I liked this so much. Went great with a ham dinner. Following others recommendations, I used a little less cornstarch, (1/2 TBSP. less but I think it would have been fine with the full amount) I used less sugar (by half, I think this was a good move, but would like to try brown sugar in the future) and used the pineapple juice instead of water. I think using the can with all the juice might make this "juicier" so I will try that the next time. I think I would prefer to mix the cinnamon in with all the other ingredients also. But thanks for a recipe that opened up my eyes to something new. I will make this again.
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1 user found this review helpful

Steelhead Trout Bake with Dijon Mustard

Reviewed: Jul. 29, 2012
I really liked this quick, zesty dish. I had all the ingredients in the house, whipped it together and had a healthy meal. I love that it doesn't require butter or oil to have a great flavor. I used it on a combination of salmon, pollack, and flounder. I had to sub the dijon mustard for Cleveland stadium mustard, which is on the spicier side, with good results.
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33 users found this review helpful

Pork Loin with Caraway Crust

Reviewed: Jul. 29, 2012
I made this with a 2# pork loin. I used the exact spice rub, but I rubbed the pork with olive oil and fresh ground black pepper, than rubbed the spices onto it, wrapped tightly with plastic wrap and kept in the fridge for about 3 hrs. before roasting. I roasted on a rack surrounded with red baby potatoes seasoned with rosemary, olive oil and salt and pepper. I followed the time and temp. and had a tender a juicy roast with perfectly baked potatoes for dinner. I recommend highly.
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4 users found this review helpful

 
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