GRANNYLOOHOO Recipe Reviews (Pg. 3) - Allrecipes.com (1463921)

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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
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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

Toffee Sauce

Reviewed: Jun. 10, 2008
This was so easy to make & excellent over banana cake.
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5 users found this review helpful

Real Texas Chili

Reviewed: May 1, 2008
I have to agree with SHOOPDJ that the flavor comes close to Ike's Chili from Tulsa. I made it with ground beef, used lower sodium beef broth & the only thing I added was a tablespoon of worcestershire sauce. We used it on our hot dogs and it made a great chili sauce! I will definitely try it with roast beef.
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6 users found this review helpful

Tasty Lentil Tacos

Reviewed: Apr. 23, 2008
One of the best tacos I've ever had (fish tacos remain my favorite.) I made these for my daughter & ended up eating so much she doesn't have much to take home for herself! I had forgotten how satisfying & filling vegetables can be when subbed for meat. These would also make a great substitute for higher fat refried beans. We used a lower sodium salsa, light sour cream, and Weight Watchers reduced fat shredded cheese.
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2 users found this review helpful

Magic Cookie Bars II

Reviewed: Apr. 21, 2008
I made about 1-1/2 times the recipe & used 2 cans of condensed milk, put it in a 9X13 pan. I refrigerated overnight, cut into a dozen bars, & took to my daughter's office the next day. Her boss said they were d***ed good!
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30 users found this review helpful

To Die For Blueberry Muffins

Reviewed: Apr. 4, 2008
I don't know why I've never tried these--they are now my new favorites! The muffins are tender and the topping is perfect--slightly crunchy & it really enhances the blueberry flavor. I added 1/4 teaspoon of soda to the batter and only 1 teaspoon of cinnamon to the topping. I made 36 mini-muffins and they really are delicious.
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2 users found this review helpful

Strawberry Pie

Reviewed: Mar. 25, 2008
Great fresh strawberry flavor--ingredients are just right. My strawberries weren't the greatest but this filling made them taste good!
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1 user found this review helpful
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Banana Muffins with a Crunch

Reviewed: Mar. 21, 2008
These are moist, tender, & full of flavor. I added another egg, another cup of flour, used oats instead of granola, & part sour cream with the milk. I didn't add coconut or banana chips, and I pureed all the bananas. This recipe made 13 jumbo muffins for me. I'll be using this often!
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2 users found this review helpful

Toffee Bars

Reviewed: Mar. 18, 2008
Very good! Even better the second day--I can't stop cutting off pieces to "even it up"! I used chocolate chips instead of bars.
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1 user found this review helpful

Chicken a la King III

Reviewed: Mar. 18, 2008
We thought this was very good, served over rice. In spite of a few minor changes, I pretty much stuck to the recipe. I sauteed onion & garlic since I didn't have any bell pepper or mushrooms, I left out the egg yolks--it was plenty rich anyway--and I added the pimento from a jar. The sherry addition was a perfect touch.
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1 user found this review helpful

Restaurant Style Chicken Nachos

Reviewed: Mar. 12, 2008
Really good & different. I halved the recipe & only used 1 teaspoon of oil. I used the microwave instead of heating the oven. I added sliced jalapenos and sour cream. Loved the addition of green onions.
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1 user found this review helpful
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Best Spanish Rice

Reviewed: Mar. 7, 2008
This was delicious. The only adjustment I made was to use Rotel in place of the salsa. My husband is not a big spanish rice fan, and he had two helpings!Wonderful recipe, and I thought reviewer Karen H gave some very helpful tips. Thanks for sharing your great recipe, ilovetocook!
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1 user found this review helpful

Potato and Cheese Frittata

Reviewed: Mar. 4, 2008
I made this using one potato and 7 eggs and a combo of butter & olive oil. I used dried onions and onion powder instead of an onion and sprinkled parmesan, mozzarella & colby-jack cheese on top. Made a very nice dinner with homemade toasted bread & a jello salad.
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0 users found this review helpful

Jenny's Black Forest Cake

Reviewed: Mar. 4, 2008
I made this into cupcakes, and it was tender, moist, & delicious--not too sweet & very chocolatey. I will definitely try it as a layer cake, using the cherries.
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2 users found this review helpful

Orange Spice Cake

Reviewed: Feb. 21, 2008
This was very good--very much like gingerbread in taste & texture. My only changes were that I doubled the recipe, used dark corn syrup (I was out of molasses), and I added a little salt & a little extra sugar. Didn't use the orange marmalade glaze. Next time I'll definitely use molasses, because I think it adds depth and richness. Great recipe!
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12 users found this review helpful
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Hard Chocolate Glaze

Reviewed: Feb. 17, 2008
After I saw a photo by misserin13, who used this glaze for cupcakes made with Dark Chocolate Cake I, I had to try it. The glaze is everything that previous reviewers raved about. It sets up to a beautiful, shiny, firm but not crackly, and delicious, but not-too-sweet glaze. I combined squares of semi-sweet chocolate with milk chocolate chips, and I used a mix of salted & unsalted butter.
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24 users found this review helpful

Hot Fudge Sauce II

Reviewed: Jan. 27, 2008
Although I modified the recipe by using bittersweet chocolate chips, brown sugar, and half & half, it made a smooth, chocolatey, just-thick-enough sauce--perfect for our vanilla bean ice cream. Thanks for sharing your Mom's recipe, Erin, and I'd be interested in your recipe for "Eskimo Pie Delight"!
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19 users found this review helpful

Displaying results 41-60 (of 410) reviews
 
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