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

cook's profile

Garrett B.

Reviews

Photos

Menus

 
View All Reviews Learn more

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Jan. 9, 2010
Next time cut chips down to 3/2 cups and butter down by 1 T. Amazing cookies. Very similar to Nestle recipe (in taste and ingredients). Adding the melted butter will make it creamy immediately, no need to worry if it sounds weird. And refrigerate for at least 15 minutes (or freeze for 5) before forming into balls.
Was this review helpful? [ YES ]
1 user found this review helpful

Chicken Cordon Bleu II

Reviewed: Jan. 12, 2010
Fillet chicken if necessary, because 1/2 inch is the correct width to ensure that the chicken is tender and juicy.
Was this review helpful? [ YES ]
1 user found this review helpful

Lime Chicken Soft Tacos

Reviewed: May 11, 2010
I love this chicken, although I do it a little different than most I think. I sautee the whole breasts in a couple Ts of EVOO on medium heat until the outsides are somewhat golden brown. Then I move them to a cutting board and cut them into thin (1/2 in) strips where you'll see the inside is still raw. Then add them back into the pan with the vinegar and everything else and sautee for about 10 more minutes or until all the juices are [mostly] soaked up. Also, more lime helps. This recipe is delicious!
Was this review helpful? [ YES ]
0 users found this review helpful

Marshmallow Treats

Reviewed: May 11, 2010
For a small batch, use 3T butter, 3 cups marshmallows, 3.5 cups cereal and a 9*9 pan. I love these! Next time I want to try a variation mentioned in other reviews.
Was this review helpful? [ YES ]
1 user found this review helpful

Baked Asparagus with Balsamic Butter Sauce

Reviewed: Jun. 5, 2010
Absolutely WONDERFUL. Except it always turns out stringier than I would like. I want it to bite off in one motion every time. But the flavor can't be beat.
Was this review helpful? [ YES ]
0 users found this review helpful

Best Brownies

Reviewed: Aug. 8, 2010
Fantastic! Leave off FROSTING!!!
Was this review helpful? [ YES ]
0 users found this review helpful

Pesto Chicken Florentine

Reviewed: Aug. 8, 2010
So, so good. Double the Spinach, double amount of pestcut chicken amount in half. Cut chicken into bite-size pieces, don't just slice it. Simply delicious, and versatile like many have said.
Was this review helpful? [ YES ]
3 users found this review helpful

Maple Salmon

Reviewed: Sep. 28, 2010
And I'm trying to see what else the recipe needs to help balance out the soy/syrup flavor. It's great, but it can always be greater. I tried 1/8 t of marjoram, and 1/8 of onion powder. It didn't really make a difference (although that's when I didn't marinate) Tried it for the fourth time, but since I needed to make the salmon before it went bad and to make a movie in an hour, I didn't marinate it at all. In one bite it was blatantly obvious it wasn't the same recipe. Without the marinating process, it tastes dry like a turkey and other like other fish. Marinating simply ISN'T OPTIONAL. I love the sweetness of the sauce. It probably only needs 18 minutes in the oven. Love how easy to make and delicious it is!
Was this review helpful? [ YES ]
1 user found this review helpful

Iced Pumpkin Cookies

Reviewed: Nov. 14, 2010
They taste like wonderful little bites of pumpkin bread, they're so sweet and warm I simply love it. I do feel that the overly sweet / buttery taste of the glaze steals from the warm pumpkin taste. So next time I'll cut the glaze in half, so a third will have none, a third a ton, and a third just the slightest line. I tried to use a stand mixer to cream the butter and sugar, but it didn't work too well, so next time I'll just skip the mixer and do it all by hand. Oh, and the glaze needed half the vanilla but more milk, you just had to sprinkle and check the consistency. And following a review I gave 5 shakes of cinnamon to the glaze and it was a fantastic idea. 15 minutes worked wonderfully, and using a cookie scooper was the best option to get exactly 36 that had a round top when cooked. And the scooper was a clean option since the dough is exceptionally sticky to the point that I considered refrigerating it for an hour (but the recipe didn't say to). I still haven't found a good way to flatten the dough once on the sheet. Anything used to flatten it sticks to the dough... 5 STARS!!! Try sticking the dough in the freezer for fifteen or the fridge for an hour to make it less sticky perhaps.
Was this review helpful? [ YES ]
0 users found this review helpful

Garlic Alfredo Tilapia

Reviewed: Jan. 23, 2011
The alfredo does an excellent job of balancing out the somewhat dry taste of the tilapia. I made home-made Creole since I have dozens of spices but no Creole, but since it was a bit spicy I rubbed 1/2 t of Creole on one filet and sprinkled 1/2 t of Old Bay Seasoning on the other. Both turned out so amazing that I ate 1/2 lb of fish that night. This is some of the best fish I've ever had! No need to sprinkle my homemade creole. Actually rub about half a tablespoon.
Was this review helpful? [ YES ]
2 users found this review helpful

Beef Stew VI

Reviewed: Jan. 25, 2011
Overall very flavorful thanks to the beef's infusion in the broth. I'd probably give this 4*s, but mom would not stop raving about this. Two corrections, cut the amount of potatoes (I used 5 small after i cut the recipe in half, because 5 was 1/3 of a 5 lb bag making it 1.6 lbs and after I weighed 1 large potato in store it was 1.1lbs). I'll cut that to 2 lbs of potatoes or so. And increase the carrot count from 2 up to 2.5 and the water account from 2 to 2.5. I like it soupier and love carrots. As for the spices, I had no dried parsley, so i subbed for 1/4 t dried basil, 1/4 t italian seasoning. I really want to experiment with what brings out the best flavors in the beef. More rosemary would probably be enough to do the trick; don't mess with it too much because it's good enough as I did it to get 5*s.
Was this review helpful? [ YES ]
2 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.
Was this review helpful? [ YES ]
4 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.
Was this review helpful? [ YES ]
5 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?
Was this review helpful? [ YES ]
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.
Was this review helpful? [ YES ]
3 users found this review helpful

Baked Haddock

Reviewed: Aug. 1, 2012
Amazing, and tastes like fish sticks. Don't need too much butter on top, but it helps. Tried it the first time using a wire rack under the fish and it still turned out a little soggy on the bottom so I might try putting the rack on top of the baking pan instead of inside it next time.
Was this review helpful? [ YES ]
1 user found this review helpful

Displaying results 1-20 (of 86) reviews
 
ADVERTISEMENT
Subscribe Today!

In Season

Grilled Burgers For the 4th
Grilled Burgers For the 4th

Check out our collection of almost 200 grilled burger recipes.

Potato Salad On the Side
Potato Salad On the Side

A cookout isn't complete without a big bowl of potato salad. We have hundreds for you.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States