GLITTER53 Recipe Reviews (Pg. 1) - Allrecipes.com (1525042)

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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

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

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

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

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

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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114 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 me...red wine and cranberry jelly, or pink zinfandel jelly? ;-D
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17 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

Butternut Squash Soup

Reviewed: Dec. 13, 2008
Oh, this was wonderful! I made it for company and it got rave reviews...one 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

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

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

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 bottom..you'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

Mexican Bean Salad

Reviewed: Aug. 18, 2010
I've been making bean salads for 30 years or so, but THIS ONE tops them all!! No ingredient is overwhelming, and although I halved the sugar per our taste, it was absolutely perfect! This is my permanent bean salad from now on!
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2 users found this review helpful

Pumpkin Bread IV

Reviewed: Dec. 6, 2010
For Canadians, the contents of a 796ml can of pumpkin is perfect. This recipe is a keeper! I made 1 loaf pan and a 10x13" snacking cake...delicious and so easy!! I added more cinnamon since we love it, and used mace instead of cloves, but that's just a personal preference. Excellent recipe!!
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6 users found this review helpful

Mouse's Macaroni and Cheese

Reviewed: Jan. 1, 2011
MMMMMMMMmmmmmm!!! I served this over the holidays when everyone wanted a 'comfort food' night and this was a hit with everyone! I scaled it to 10 servings, used 2C grated medium cheddar, and a brick of Velveeta and even tossed in a half brick of cream cheese I had in the fridge, and replaced a half of the milk with half&half I had on hand, but these changes I'm sure weren't necessary, they were just so that I could get rid of stuff in my fridge. The cheese mixture on the stove seemed 'soupy', but after baking with the macaroni, much of it was absorbed, yet the result was still creamy and not at all dry! I also used Panko crumbs on the top instead of bread crumbs since I always use them for everything else... This recipe is THE keeper mac and cheese recipe! Family members took the recipe home, it's that good and yes, very comforting! I served it with a Waldorf Salad and Italian bread.
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6 users found this review helpful

Slow Cooker Pulled Pork

Reviewed: Aug. 3, 2011
So easy! Tonight I used a beef roast and Coke instead of root beer, since it's all I had, and original Diane Sauce. The beef was frozen straight out of the freezer, and I cooked it on high for about 8 hours, but more or less is fine, it's quite forgiving. After shredding the beef, I put the sauce into a saucepan and thickened it with corn starch to make a thick gravy-like consistency. I ladled some of the sauce on the bun, topped it with the beef shreds, then added more sauce then added the top of the bun. Messy but SO good! This would also be fine using bread, like a hot-beef sammich!
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4 users found this review helpful

Carrots Au Gratin

Reviewed: Oct. 7, 2011
Believe all the good things you've read about this recipe and don't change a thing! I was dubious the first time I tried this (carrots and cheese?!) but now it's one of the most requested recipes for family get-togethers and pot-luck dinners! My mouth waters just reading the recipe! ENJOY!!
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2 users found this review helpful

Easy Cheese Ball II

Reviewed: Feb. 4, 2012
Very nice; made 2 med sized balls...I added real bacon bits since there are peanut allergies in the family, a few dashes of hot sauce, and Worcestershire sauce. I made it the day before so the flavours could meld together, and rolled them in smoked paprika to serve. I will be making this again..thanks for the recipe!
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4 users found this review helpful

Slow Cooker Mashed Potatoes

Reviewed: May 12, 2012
I've been making my "Make Ahead Mashed Potatoes" this way for several years..just make up the potatoes, place them into a baking dish and freeze! It's great for a dinner party, since you don't have to fuss with potatoes on the day of the event; just pop the dish into the oven, and the potatoes come out fresh as the day you made them! I use Yukon Gold potatoes, peeled, but that's just my personal preference..:) Enjoy!
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Melt - In - Your - Mouth Shortbread

Reviewed: Dec. 10, 2012
Awesome! This is the first shortbread cookie that's held together for me and tasted as they should! I followed the recipe exactly, although I doubled it for Christmas, and placed a quartered glacé red or green cherry on top. I did find the dough too stuff to push through a pastry bag (I may not have had a large enough tip), so I rolled them into small balls, placed the cherry piece on it and pushed it in a little, and they looked so pretty and very professional. I did change up the baking to 350F, for 14-15 minutes in a convection oven, and they barely tanned on the bottom and stayed beautifully white! I was able to lift them off the baking pan immediately with no crumbling, but they still really did melt in my mouth....quality control is so important! :) This is absolutely a keeper and so much easier than making a delicate dough that had to be chilled...this is a no fuss recipe that produces a lovely, light, tasty shortbread cookie! I may have to try another one shortly...:)
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