GRANNYLOOHOO Recipe Reviews (Pg. 1) - Allrecipes.com (1463921)

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Hash Brown Casserole II

Reviewed: Dec. 15, 2005
What I love about this recipe is its versatility. I browned a pound of sausage with the onion and added it to the mixture. Also since I only had half a cup of cheddar cheese, I shredded an additional cup & a half of processed cheese. I used mushroom soup instead of chicken, and I didn't have cornflakes, so nothing but a sprinkle of parmesan cheese went on the top. I also left off the additional 1/4 cup melted butter, and since the processed cheese is so salty, I only used 1/4 teaspoon salt. It was a delicious main dish and would make an excellent breakfast casserole. Our family of 3 had generous portions and only ate half the casserole. My husband, who never likes leftovers and is not crazy about anything in a casserole, loves the leftovers.
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442 users found this review helpful
Photo by GRANNYLOOHOO

Yogurt Yeast Rolls

Reviewed: Mar. 6, 2007
I was looking for a yeast bread made with yogurt and was attracted to this recipe for the addition of honey and WW flour. I knew from the aroma of the warmed yogurt and honey that it would be something special, and it was. The flavor and texture reminded me of sourdough--tangy and slightly chewy. I only used 1-1/2 tsp of salt and I'm glad I didn't use the whole amount--I might cut it back a little more next time. I ended up kneading in nearly a cup more flour. The "S" shapes were easy to make and unique. Excellent recipe Carol!
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12 users found this review helpful

Toasted Garlic Bread

Reviewed: Mar. 5, 2007
Delicious toppping! I used garlic infused oil from another recipe and added 1/2 teaspoon crushed rosemary instead of oregano. Brushed it on sliced San Francisco Sourdough from this site. The mixture of olive oil & butter is wonderful. Bread is crunchy, garlicky and addictive!
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1 user found this review helpful

Orange Cake

Reviewed: Jan. 21, 2007
I have made this cake twice, and each time I get gushing compliments. I use orange extract instead of lemon, and I add a teaspoon of vanilla. I use Crisco to grease the pan, then instead of flour I dust it with granulated sugar--makes a slightly crunchy crust. This is a favorite of my 94 year-old Mom, but my husband loves it too.
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5 users found this review helpful

Goldbrick Sundae Sauce

Reviewed: Mar. 2, 2007
My husband said "definitely a 5!" The ingredients are so simple but the result is rich and chocolatey and addictive. I had never thought about mixing the nuts into the sauce--DUH--great idea! I used 1/2 and 1/2 instead of evap milk and added 1 tsp vanilla. The sauce doesn't harden like a crackle topping--it firms up nicely and is delicious. This will be a repeat at our house. Thanks for sharing Susan.
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6 users found this review helpful

Best Brownies

Reviewed: Feb. 4, 2007
Melt-in-your-mouth, moist, fudgy--these really are some of the best brownies; and the icing put them over the top. I didn't change a thing about the brownies; for the icing I added another 1/2 cup powdered sugar and a tablespoon or 2 of milk--it really does need a little milk. I iced them as soon as they came out of the oven. If you blob the icing on the hot brownies & let it sit for a few seconds, the icing will warm up enough to spread easily. Love the honey in the icing! Very good recipe...thanks Angie.
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3 users found this review helpful

Whole Grain Waffles

Reviewed: Jan. 13, 2007
Although I've always used a favorite from an old Farm Journal cookbook, this is the best waffle recipe I've ever tried and is now my new fave! My husband started making happy sounds after 2 bites and asked me to put another one on--that is a good sign at my house. My criteria for a good waffle is crispiness and flavor, and this one has both. The fact that it is healthy is a bonus. I didn't have wheat germ so I ground some old-fashioned oats. Great 5-star recipe Mitch103/What A Dish!
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64 users found this review helpful

BLT Dip

Reviewed: Feb. 4, 2007
I've had this in my recipe box so long, and Super Bowl Sunday was a good day to try it--glad I did! I used light mayo, bacon bits, and cherry tomatoes. I tasted it as is and thought it needed just a little something, added green onions, and for me it was just right. I knew Hubby would like it saltier, so I added some powdered Ranch dressing mix, and then he loved it--said it was good stuff! I can't wait to try this with homegrown tomatoes during the summer. Served it with Ruffles.
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2 users found this review helpful
Photo by GRANNYLOOHOO

Butternut Squash Bread

Reviewed: Jan. 14, 2007
There's nothing like the fragrance of home-baked bread on a day when an Oklahoma ice storm rages outside! This made a beautiful, dense and butter-nutty loaf that is flavored with the natural sweetness of the squash. The only changes I made were to use 1 packet of yeast (all I had), eggnog for the milk and I chose brown sugar instead of white. I roasted my butternut squash, then pureed it, which I believe made the flavor more pronounced. The recipe and directions were excellent. Great idea and thank you for sharing, Agnes.
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27 users found this review helpful

Cowboy Mashed Potatoes

Reviewed: Mar. 27, 2007
We thought this was really good comfort food. I used all Yukon gold, only 2 carrots (at hubby's request), and a cup of freshly cooked corn scraped from the cob. For cheese I used American, and I left out the jalapeno pepper (hubby again). I liked the fact that it was lower in fat, and I loved the addition of corn--adds a nice crunch & a bit of sweetness. A very flavorful dish!
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2 users found this review helpful
Photo by GRANNYLOOHOO

Tasty Whole Wheat Bread

Reviewed: Dec. 26, 2006
Delicious--this bread has a hearty, rich flavor and good crunch. I didn't have wheat germ and used ground flax seed instead. I used less salt because the butter was salted. The dough was easy to work with and I made two large loaves to use for sandwiches. I really like this recipe and will definitely make it again! Thanks Patricia!
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13 users found this review helpful

Disappearing Marshmallow Brownies

Reviewed: Dec. 19, 2006
This is basically the recipe I used about 25 years ago when my kids were young, and the brownies are just as good today as they were then. The melted butter and butterscotch chips really make it rich, and the marshamallows make a nice crust and give a good chewiness. I did bake for longer than specified by this recipe.
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18 users found this review helpful

Honey Crunch Pecan Pie

Reviewed: Nov. 24, 2006
I received the ultimate compliment on this pie from my mother-in-law, who declared it the best pecan pie she had ever eaten--and she has always made THE BEST pecan pies! My husband also declared it the best, even though he loved the recipe I used to use. This recipe has a very similar filling to my recipe, but the topping, as amyt's review stated before, is what puts it above all the others. I used brown sugar in the filling, as well as brown sugar Karo for the corn syrup; I used about 1-1/4 cups pecans altogether; and I did add the bourbon (and loved it!) I will add less salt next time, maybe 1/4 teaspoon, because I thought it tasted too salty, but since no one else complained, maybe it was just my taste. This is THE recipe my pecan pie-loving husband wants me to stick with!
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4 users found this review helpful

Honey Fudge Sauce

Reviewed: Dec. 11, 2006
I had a very good fudge sauce recipe, but this one has replaced it. First I made the recipe as is, but I ended up adding the entire package (11.5 oz) of choc chips (I used Ghiradelli's Bittersweet)--because we like it pretty thick; also an extra tablespoon of butter and only 1/4 teaspoon of the salt. I think the honey in this recipe gives it a better flavor than sugar would. I liked the fact that I didn't have to boil it to get a very nice, thick sauce. I loved the texture of the sauce over ice cream--it thickened up a bit. My husband & I loved it!
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11 users found this review helpful

Caramelized Apple Rings

Reviewed: Nov. 6, 2006
Oh this is SO good--tastes like apple pie without the crust! It could do with a little less sugar, depending on the size of your apples. I used honeycrisps and doubled the recipe--added a dash of cinnamon. Served with Apple Stuffed Chicken Breast from this site, and the combo of flavors was incredible!
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16 users found this review helpful

Big Soft Ginger Cookies

Reviewed: Nov. 30, 2006
This cookie is THE cookie for the holidays! It is crispy/chewy, full of good ginger flavor, and was the perfect cookie to bake on a cold, snowy Oklahoma day. I used butter instead of margarine and half brown sugar. Wonderful recipe that is going straight into the 5-star folder of My Recipe Box!
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4 users found this review helpful

Ruby Apple Salad

Reviewed: Nov. 24, 2006
I made this for Thanksgiving in honor of my Mom, (her name is Ruby) and she and my mother-in-law couldn't stop raving about it. I did have a little trouble getting the red hots to dissolve, but I loved the touch of cinnamon they added. The crunch of the apples (I used Honey Crisp) and celery and pecans provided a nice light touch to our Thanksgiving meal.
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4 users found this review helpful

Three Cheese Garlic Scalloped Potatoes

Reviewed: Oct. 15, 2006
I decided to make these because of the mouth-watering photo by LatinaCook. I cubed 3 large russet potatoes and in place of cheddar, used shredded velveeta. I replaced 1/2 the cream with light sour cream so I wouldn't feel quite so guilty! Following LatinaCook's suggestions, I baked with foil the first 1/2 hour, then removed it & sprinkled on the parmesan. To save time I used garlic powder & onion powder, and I will use more next time. I ended up baking a total of one hour & 15 minutes, and I baked at 350 degrees. The potatoes were flavorful and tender with a nicely browned, cheesy-crisp top. Thank you Karla!
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3 users found this review helpful

Speedy Chili Mac

Reviewed: Oct. 18, 2006
Gourmet fare it is not, but my husband loved it; he even wants the leftovers, and he INSISTED I give it 5 stars. In his words, "this is my kind of food--pasta, meat & cheese"; OK I admit, I liked it too. I followed the recipe with these additions: about a half cup of the pasta liquid to the soup mixture, another 1/2 cup shredded cheese and some parmesan/romano cheese over the top before baking. Good recipe for a chilly evening Shirley--thanks!
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7 users found this review helpful
Photo by GRANNYLOOHOO

Cranberry-Cardamom Muffins

Reviewed: Dec. 2, 2006
This is a great recipe with just the right amount of sugar to complement the tartness of the cranberries, and the sour cream makes it moist. I would add more cardamom, but that is personal preference--it adds a such a nice warm spiciness. I added some orange extract, and made it even better! Thank you for sharing, Linda!
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15 users found this review helpful

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