GRANNYLOOHOO Recipe Reviews (Pg. 2) - Allrecipes.com (1463921)

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Chocolate Cherry Cake III

Reviewed: Jan. 4, 2011
Even though I normally make cakes from scratch, I tripled the ingredients for 50 servings for a church dinner, and people were begging for the recipe. I have to admit, it was delicious! Very easy to make even when tripling the recipe.
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8 users found this review helpful

Pumpkin Pie Bread

Reviewed: Dec. 31, 2010
I love the name of this recipe! A very tasty pumpkin bread--not as moist as I prefer, but very good.
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12 users found this review helpful

Chocolate Toffee Crunch Bars

Reviewed: Dec. 31, 2010
These were not quite as good as I thought something with large amounts of butter, sugar, chocolate, and nuts should be. :) Even my husband, who loves all those ingredients, just said that they were good. We prefer the toffee crunch with graham crackers.
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5 users found this review helpful

Egg Noodles

Reviewed: Dec. 31, 2010
I made these noodles for chicken noodle soup, and my husband really liked them. I followed the instructions but thought they were a bit thick and not as tender as I prefer. Still haven't found a recipe like my grandmother used to make!
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5 users found this review helpful

Stained Glass Candy II

Reviewed: Dec. 17, 2010
This is very much like the recipe my mother made back in the 1970s. Like some of the previous reviewers, I think it is easier to pour the mixture over the marshmallows, and I prefer to roll the mixture in the nuts. I used salted butter, which helps with the sweetness, and chopped pecans.
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9 users found this review helpful

Pretzel Turtles

Reviewed: Dec. 13, 2010
I made these for a staff party, and everyone loved them. My husband, who first turned up his nose at them, ate one after the party, declared them "great", then polished off the leftovers! I used Dove candies. The recipe could not have been easier, and I loved the salty with the caramelly sweet.
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1 user found this review helpful

Chicken Tetrazzini IV

Reviewed: Aug. 15, 2010
I made this recipe for 60 for a church dinner, and it was devoured. The sherry just makes this dish ! made the following adjustments: I used half & half instead of cream, Mario Batali's 4-Cheese Italian blend mixed into the sauce, left out the mushrooms, and on top I sprinkled a little more of the cheese blend, cheddar, and toasted sliced almonds. For extra flavor, I boiled the spaghetti in the same water in which I boiled the chicken. I mixed the casseroles the night before and baked about 30 minutes before serving. Great recipe!
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1 user found this review helpful

Rosemary Ranch Chicken Kabobs

Reviewed: Aug. 15, 2010
After seeing Cookin'Mama's review, I decided to try this for our Sunday dinner. I couldn't find our skewers, so we had grilled chicken instead of kabobs. I used 1/3 cup oil and a little more Ranch dressing, only 1 tablespoon Worcestershire sauce, 1 teaspoon of salt, and cider vinegar instead of white, and we marinaded the chicken for about 6 hours. It was perfectly seasoned, tender, juicy, slightly caramelized edges, and a nice hint of rosemary--delicious!
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3 users found this review helpful

Oreo Cookie Pie

Reviewed: Jul. 10, 2010
We had 21 people at my house during the Fourth of July weekend, and young and old went crazy over this pie--I'm glad I made two! I used limited edition Blizzard Oreos in the ice cream and garnished with mini oreos. It is crazy delicious for something so ridiculously easy!
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6 users found this review helpful
Photo by GRANNYLOOHOO

Sweet 'n' Savory Date Loaves

Reviewed: Aug. 2, 2009
This made a very moist and flavorful bread. It is rich with dates, and the rosemary provides an appealing fresh taste. I had no apricots but I did use the nectar, added orange juice and pulp, and minced fresh rosemary instead of dry. I would definitely like to try it with peach nectar. I made 2 small loaves and 6 muffins.
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4 users found this review helpful

Black Bean Hummus

Reviewed: Jul. 26, 2009
Although I think the recipe is a very good one, after trying it, I realize that I prefer hummus with chickpeas. I added caramelized onions, an extra clove of garlic, oil, extra tahini and extra lemon juice, and I used smoked paprika. It was delicious, but I missed the chickpeas.
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3 users found this review helpful

Ice Cream Scones

Reviewed: Oct. 27, 2008
It was easy and fun to try, and although the scones rose nicely, I found the texture to be heavy and dense rather than light and flaky. Also, due to the amount of self-rising flour, the salt content is too high for me.
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6 users found this review helpful

Sam's Famous Carrot Cake

Reviewed: Oct. 24, 2008
I wanted a carrot cake recipe with less oil and this one was perfect. I put the pineapple in the food processor to make a smoother texture, put 1/4 cup of applesauce in place of part of the oil, and left out the walnuts & raisins. The cake was moist and rich, and this will now be my "go-to" carrot cake recipe.
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4 users found this review helpful
Photo by GRANNYLOOHOO

Squash Braid

Reviewed: Oct. 21, 2008
One of the most delicious & certainly the most beautiful bread I've ever made. The butternut squash gives such a sweet nutty rich flavor and the color is beautiful. It is tender and reminds me in texture of Hawaiian bread. I will try it as rolls for the holidays.
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7 users found this review helpful

Chicken Enchiladas II

Reviewed: Oct. 18, 2008
I have used this recipe twice for catering luncheons, and it is a customer favorite. I make my own cream soup using a friend's recipe; and I quadruple the recipe to serve 10, which provides plenty of leftovers. I think this would be a great use of leftover turkey for the holidays.
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2 users found this review helpful

Cherry Cheese Pie I

Reviewed: Aug. 14, 2008
I'm amazed that something so simple can taste so good. My mother thought it was custard & couldn't believe it was no-bake cheesecake. Instead of cherry topping, I used strawberry topping made with cornstarch, sugar, & strawberries. And I used a chocolate crumb crust.
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8 users found this review helpful
Photo by GRANNYLOOHOO

Salsa Squash

Reviewed: Aug. 5, 2008
I have to give this top rating even though I thickly sliced zucchini and yellow squash instead of butternut. The only other change I made was to use gruyere in place of cheddar. Salsa is a perfect choice with squash--don't know why I never thought of it. The combination of sauteing and baking gives the squash nice crusty edges, which I love.
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16 users found this review helpful

Jalapeno Popper Spread

Reviewed: Aug. 2, 2008
I made this for a family get-together today and everyone loved it. I just now noticed that I didn't follow the recipe exactly--I used an 8 oz can of sliced jalapenos that I whizzed in the food processor and no green chiles--not sure how I got that out of reading the recipe, but it was delicious. I'm so glad to find this recipe--it will go on my do-again list!
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3 users found this review helpful

Sesame Parmesan Zucchini

Reviewed: Jul. 28, 2008
I tried this on the recommendation of a Cooking Friend, and it was great! I did use 5 small zucchini instead of one and kept the measurements the same for the rest of the ingredients; for us the amounts were perfect. I baked at 425 until brown & crisp. We loved the cayenne & the sesame oil additions.
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1 user found this review helpful
Photo by GRANNYLOOHOO

Banana Cranberry Bread

Reviewed: Jul. 6, 2008
Oh so good! I only had 1-1/2 bananas, so I halved the recipe. Because there was plenty of juice in my whole cranberry sauce, I didn't add the milk. Used butter instead of shortening and 1/2 cup each of brown sugar & white sugar--it was plenty sweet. Next time (and when they're in season!) I'll use whole cranberries. The taste & texture is moist and tender like regular banana bread, and the cranberry flavor is not pronounced, but it adds a definite flavor boost!
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5 users found this review helpful

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