GLITTER53 Recipe Reviews (Pg. 2) - (1525042)

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Big Charlie's Gumbo

Reviewed: Feb. 1, 2010
I always brown my flour in a pan before using it for gumbo or brown gravy! That way, there's no constant stirring to brown the roux! AND no chance of burning it only to start over! Simply place white flour into a saucepan over high heat and stir it around with a spatula from the bottom! It'll take a while, but you'll see the flour coming together a little, then keep an eye on it and continue to scrap it up from the'll soon notice it browning. Make it as deep a brown as you'd like but don't burn. This whole process takes only a few minutes! As for the gumbo...fantastic!! I've read elsewhere never to use both okra and file, so I chose the okra, which I boiled first to remove some of it's gloppiness. I also added some OldBay seasoning and used only chicken and andouille. Fantastic! Will be in my permanent collection!
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3 users found this review helpful

Chuck's Favorite Mac and Cheese

Reviewed: Nov. 3, 2009
I've been making something similar for years, but with the addition of fried, crumbled bacon and sauteed, diced onions. They really kick up the flavour and you'll never want it plain again!
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2 users found this review helpful

Make-Ahead Mashed Potatoes

Reviewed: Oct. 8, 2009
This is the ONLY way I make and serve mashed potatoes when I feed a gang. I make it way ahead, then put it into the oven to heat through. The only addition I make is to add one diced sauteed white onion with a couple of cloves of minced garlic. OUT of this world! I've always rec'd requests for this recipe!
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9 users found this review helpful

Butternut Squash Soup

Reviewed: Dec. 13, 2008
Oh, this was wonderful! I made it for company and it got rave guest said it was "gourmet restaurant quality"! I served it with a 1/4 canned pear in the middle, and tossed a bit of fresh parsley over it. I only used 1 cream cheese, but used half and half cream to get the consistency I wanted, and I used butter and 1 whole med onion (just because we love them)and about 10C of squash, as we needed the quantity. This is true quality!! You will NOT be disappointed in this recipe...I've already sent it out to two couples from last night! ENJOY!
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2 users found this review helpful

Peanut Butter Cup Cookies

Reviewed: Dec. 6, 2008
Not that this recipe needs any more reviews, but I thought I'd toss my 2cents in anyway. First of all: delicious and easy! I wasn't certain how big a ball to roll, but after baking size really didn't seem to matter...smaller than a golf-ball, I'd say. What I DID learn is that muffin pans are great for making cookies! They stay uniform in shape, and look very presentable for cookie-trays. I've only used this recipe, but I'm sure others would be just as nice, although some may require spraying the pans. All in all...hubby loved them! Can't wait to try it out on friends on the weekend!
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2 users found this review helpful

Pepper Jelly

Reviewed: Sep. 17, 2008
WOW!!! I used red peppers instead of the green and 1C of bottled lemon juice and 1/2C of vinegar, no food colouring and OH MY!! It jelled beautifully and after processing the lids popped right away! It made 5 250ml jars. I used the shredding wheel of my food processor and removed any large skins. There was hardly any skimming to do and what there was, was easy to skim as the jelly had become a little firm at that point. You will not be disappointed in this! They're sitting on my kitchen counter just sparkling!! Thank you for this recipe! It's a keeper!! Now. Our bottled wine is calling wine and cranberry jelly, or pink zinfandel jelly? ;-D
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17 users found this review helpful

Best Burger Ever

Reviewed: May 23, 2008
I've been making burgers this way for years and they've always gotten compliments. I use Italian bread crumbs, however, in place of the oats, and leave out the hot sauce (our personal tastes don't run to hot foods). I also add a couple of cloves of minced garlic and a tbsp of green relish to spice things up. It holds together nicely on the grill, even when I make nice huge flat patties for those large buns. There is NO other way to make a burger!;-)
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118 users found this review helpful

Too Much Chocolate Cake

Reviewed: May 10, 2008
Absolutely perfect in every way! SO easy out of the bundt pan! As others suggested, I used the Satiny Chocolate Glaze and mini chips, and oh, my!! RAVE reviews! I will be making this again and again!
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2 users found this review helpful

Blueberry Muffins II

Reviewed: Aug. 6, 2007
I can finally make a moist muffin! This recipe is a keeper for me...excellent flavour (I added a few dashes of cinnamon)and the texture of cake instead of tea biscuits. I used I Can't Believe It's Not Butter instead of butter for colesterol control, and only 1C of brown sugar (no white). This made 15 medium muffins..probably because I doubled the blueberries! ;-D
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2 users found this review helpful

Flourless Chocolate Cake I

Reviewed: Mar. 30, 2007
Oh, my! This is the second time I've prepared this 'cake' and it turns out perfectly every time! It really is an "upscale" dessert, not a cake at all...reminds me of a most decadent chocolate cheescake, as far as texture goes. Truly elegant for any occasion! I subsituted the water with Kahlua, and used equal amounts of dark and semi-sweet chocolate. I also make a raspberry sauce with seedless raspberry jam, thinned with Kirsch, and serve it drizzled over the slice. I use my 10" springform pan and line it with a parchment paper circle and pieces along the inside edge. I also wrap it in foil to prevent any water from the bath from seeping in. You don't need a big piece of this dessert...a little goes a long way! My kitchen smells like a chocolate shoppe! ;-)
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6 users found this review helpful

Beef Stew IV

Reviewed: Nov. 1, 2004
I didn't use any water at all: I substituted 4C (1box) Campbell's Beef Broth. Wonderful! Next time I'll substitute 1C for red wine. I also "toasted" (in a pan on the stove) 2T of flour, made a roux and added it at the end. Also added mushrooms, left-over corn niblets. THEN it was delicious!
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2 users found this review helpful

Best of the Best Blueberry Muffins

Reviewed: Jul. 26, 2003
Don't change a thing! Baked up fluffy, moist, like a cake!! A doubled recipe filled 24 x-large paper muffin cups generously to 2/3full and they were large and perfect. Wow!!! After YEARS of searching for a perfect muffin recipe, THIS IS IT! I used a stand mixer and just kept it beating merrily away! Who would have thought THAT with a muffin recipe?! Oh, JOY, oh, Bliss...this is heavenly!!!
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51 users found this review helpful

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