Garrett B. Recipe Reviews (Pg. 1) - Allrecipes.com (13967585)

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Garrett B.

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Beef Bulgogi

Reviewed: Apr. 24, 2011
First of all, I couldn't grill this because there was something wrong with the propane. I sauteed these on the stove inside. That said, the steak turned out fine, but it had a slightly bitter taste. The marinade wasn't too great. Maybe it needs less soy sauce. Costco bulgogi is a TON better.
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12 users found this review helpful

Triple Threat Fruit Smoothie

Reviewed: Nov. 23, 2010
I followed the recipe, with the exception of only using 6oz of peach yogurt, stupid mother won't listen. It was absolutely wonderful. The orange juice defined the drink with a slightly tart taste, and while I'm not crazy about all the seeds from the strawberries and kiwi, the crunchiness they add is apart of the intoxicating whole. I love how it reminds me of jamba juice!! I want to use this recipe as a base for other smoothies. I'll try substituting the orange juice for half orange half cranberry or half lemonade. Peach yogurt works really well, I'll keep it for now. And let's substitute out the kiwi for pineapple once.
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7 users found this review helpful

Peppered Shrimp Alfredo

Reviewed: Nov. 13, 2010
Absolutely fabulous. The added cream and cheese help this pasta stand out as super cheesy and simply delicous. Since this recipe sounded so much like a Bertolli dish I was tempted to chop the vegies into inch size pieces instead of dice them. Luckily it works both ways. I diced the onion, garlic and pepper, but chopped the shrooms into large pieces. Don't overcook the shrimp since they'll cook further when the cream sauce simmers, and next time I may sautee and simmer in a sauteeing pan rather than a pot as the sauce never fully thickened (but it worked out without a fully thick sauce). I also cut the cayenne way down, to just a few shakes and it added a nice but not too powerful kick. Next time I'll add more. LOVE IT!
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7 users found this review helpful

Artichoke Spinach Lasagna

Reviewed: Aug. 23, 2011
Wonderful flavor. I've never used fresh rosemary, just half the amount of dried. The lasagna is a bit too cheesy and soggy. Next time I'm going to use 2.5 cups mozerella (maybe even less), and only 3/4 the can of veg broth. And to brown better I'll cover for 35 min and uncover for 20.
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5 users found this review helpful

Basic Fruit Smoothie

Reviewed: Aug. 13, 2011
Since I use frozen strawberries I had to cut the ice to half a cup and double the juice to smooth it out like I prefer. I may try this someday with fresh strawberries and see if it's better.
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5 users found this review helpful

Debdoozie's Blue Ribbon Chili

Reviewed: Nov. 22, 2010
I was worried there would be too much spice. But using the full spices and only 3/4 cup of salsa walked the line perfectly between adaquate to give it a kick while being edible. Unfortunately, it tastes like every other chili out there. With way too much beef - 2 POUNDS!! That's insane. Maybe if it were 1.5 lbs, but that still sounds like a ton. There just isn't enough variety of flavors in it, it's all beef and beans - boring, if quite good. I will give you that this is incredibly easy to make, and be sure you drain that fat. And now I have TONS of leftovers... oh boy.
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5 users found this review helpful

Becky's Chicken Salad

Reviewed: Mar. 1, 2010
If you dice all of the ingredients up very finely (got the idea from Chick-fil-a), then it turns out smooth and fantastic. And, the recipe is just great as it is, and feel comfortable substituting the grapes for apples. Worked fine.
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5 users found this review helpful

Chicken Salad

Reviewed: Apr. 23, 2011
Very tasty. But like any chicken salad, everything needs to be diced very finely: grapes, chestnuts, bacon, etc. I added an extra tablespoon of mayo to make it extra moist.
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4 users found this review helpful

Big Soft Ginger Cookies

Reviewed: Mar. 9, 2011
They're very good, and definitely soft. It helps to flatten them with a spatula or something, otherwise they just form a little hill and not a cookie. And i added extra (double i think) cloves and cinnamon because the more spice the better.
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4 users found this review helpful

Flatlander Chili

Reviewed: Mar. 9, 2011
Simply great. I love how sweet it is, and added an extra pinch or two of sugar to help it along. It's amazing how the meat flavor embraces the tomato. I was overly worried that since there was so much tomato sauce / juice that it wouldn't taste like chili. This recipe is perfect.
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4 users found this review helpful

Lori's Famous Crab Cakes

Reviewed: Aug. 24, 2010
Only slightly changed by substituting red bell pepper with green and of course the only thing wrong with the recipe is that the cake has too strong a bell pepper taste. So maybe I'll substitute red bell pepper for something else next time. And next time I'll double or triple the old bay seasoning. It's great. Another review suggested that 1 cup of canola was too much, but for a 12" pan it's perfect. REMEMBER: Use a spatula to flip them. I'm an amateur and used tongs.
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4 users found this review helpful

Pork Fried Quinoa

Reviewed: Nov. 26, 2012
The rice vinegar and soy sauce just make it perfect. I used ground pork in place of ham so I could combine this with my pork empanadas. I left out the vegetable oil since there's plenty of fat in the pork, then sauteed the pork into very fine pieces for about 10 minutes first. Then add an entire bunch of diced green onions and one medium red pepper and 6 cloves of garlic. After it's done I put half of it aside for the empanadas and add the quinoa to the other half in the pan. This gives a little more meat in the quinoa which is never bad. Next time I'll brown the garlic for just a minute to get more flavor from it.
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3 users found this review helpful

Red Velvet Cake I

Reviewed: Nov. 19, 2011
First of all, red velvet cake isn't my favorite, and that's mainly why it's only 4. But it's a great recipe for a friend's bday if they like red velvet. The red food coloring took me forever to find (two boxes of McCormick's) and cost $5. I'm going to buy this online for next time. I also didn't do a good enough job of mixing the cocoa paste in, and the coloring was uneven. The directions were confusing, but use a brown glass bowl to mix the baking soda and vinegar so it can react before you add it in. (obvious now). Finally, the frosting took 2 tries, but turned out perfect. The key was to use a hand mixer to cream for you otherwise it may not get creamy enough. Then add the gravy like milk in four equal portions, mixing thoroughly between potions. The picture shows strawberries with it. Must try next time.
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3 users found this review helpful

Spinach Quiche

Reviewed: Nov. 13, 2011
I absolutely love this recipe. A stick of butter, and nearly a pound of cheese tastes so delicious. But it was really too much cheese and I only used 4 oz of feta. I'd say cut the feta to 4 oz and cheddar to 4 or 5, still putting a half cup of the cheddar in the quiche and the rest on top. Be sure when you thaw the spinach to squeeze it dry afterwards. The quiche ended up soggy when I forgot to do this. Having made this twice I'm not sure how to keep the egg mixture from spilling over the top when I add it. The extra water from the spinach may have contributed. Maybe I need a better pie pan with higher edges. And next time I'm going to have the pie pan on the baking pan on the oven rack before I add the eggs so almost no movement is needed.
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3 users found this review helpful

Seafood Enchiladas

Reviewed: Nov. 11, 2011
5 stars because I simply adore all seafood. I was able to make 7 of these and squeezed them into a 9*9 baking dish so the sauce smothered all of them. If I used a 9*13 the sauce would just run on the bottom of the pan which is why most people double the sauce recipe. I tried using canned crab meat both times and it was very good, but I drained it with a strainer and squeezed it as dry as i could get it. Bad idea; you live and learn. Next time I'll use fresh crab, but if I have to use canned I'll drain it, not dry it so as to keep the crab flavor intact. Aren't great when microwaved More cheese on the outside than on the inside please. Not too much on the inside. I want to try adding more spices / vegetables. Maybe use half as much onions and add green onions instead?
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3 users found this review helpful

Chicken Pot Pie IX

Reviewed: Sep. 20, 2011
AMAZING!! Everyone loves this recipe and I think it's fabulous. Only advice would be to thaw frozen pie crusts as the first step. Take them out of the freezer and just let them sit whilst you prepare everything else so you can shape them when the time comes. Also, there's a good chance of overflow happening, so I'm going to try using rolled pie crusts and my own tin once and see if that helps. Chicken tasted pretty dry this time compared to the first time, and I'm not sure why. Maybe I should try marinating it in something??
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Garlic Green Beans

Reviewed: Mar. 9, 2011
extra butter and extra cheese makes these so delicious. I probably need to go running tomorrow since I couldn't taste the green beans anymore, just cheese. So good. I used fresh green beans that were washed and trimmed, and I used a minced clove of garlic (what the hell is a head of garlic?). I didn't add it until the final three minutes of sautee since I didn't want it to burn too much.
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Peanut Butter and Banana Smoothie

Reviewed: Feb. 2, 2011
Doesn't make much, so double the recipe Toss the honey and instead add 2 cups of ice cream and you have a great milkshake.
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Too Much Chocolate Cake

Reviewed: Jan. 31, 2011
Fantastic cake. The pudding mix keeps it wonderfully moist, and it's no lie, there's a great amount of chocolate in this thing. It's so semi-homemade it reminds me of Sandra Lee - love it! I have a weird oven, and being at sea level, I need to bake it next time at 330 for 52 minutes. check often in the final 10 min and use toothpicks.
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3 users found this review helpful

Curried Butternut Squash and Pear Soup

Reviewed: Jan. 30, 2011
This is so good as is, although the curry powder can be a little bit overpowering. It's also really important to roast the squash skin side up so that that's the side that burns a little and not the inside part. Very good, but not great...
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3 users found this review helpful

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