AskGramma Recipe Reviews (Pg. 1) - Allrecipes.com (16035844)

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Banana Sour Cream Bread

Reviewed: Nov. 5, 2011
I've made this banana bread more times than I can count and it is excellent. I freeze any over ripe bananas we have whole in their peel in a freezer bag until there's enough for this recipe. (These are those leftover, spotty bananas that no one is going to eat, but you hate to throw away.) If you try this expect the banana peel to turn black in the freezer, and be forewarned that the bananas are going to be mooshy from being frozen and may have some liquid inside from freezing and thawing. Take the bananas out to thaw a bit before you're ready to bake. When they're partially thawed just take the peel off and plop the banana and any liquid in a bowl and mash. For those having trouble with the bake time, note that the recipe calls for 7x3 pans, which are smaller than standard size loaf pans. If you are using larger, standard size loaf pans you will get 3 loaves from this recipe. Bake at 300, but it will take more than an hour because the loaves are larger. My large loaves usually take about 75 minutes.
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65 users found this review helpful

Cornbread Salad

Reviewed: Apr. 7, 2011
The trick to this dish is giving it a try! I've made it many times as a side for bbq, but it is almost a meal in itself. Great with cold sliced ham too. Now I just usually make plain cornbread, may throw in the can of chiles or maybe not. There are plenty of other things going on so to me the extras in the cornbread are not essential. Tips: Mix up your dressing in advance, add the beans and allow the mixture to meld for a couple of hours in the fridge. It seems to make the dish more flavorful. If you're going to the trouble to put this together, make the dressing as stated! Bottled ranch---noooo! It's too wet and just does not have the creamier texture and tang you'll get by using sour cream. Cut the cornbread into tiny cubes before removing it from the pan. Makes for a better for presentation and it holds up longer. Once layered, this still needs more than 2 hours in order to reach max flavor---more like 6-8 or overnight, covered, in the fridge. Yummy!
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39 users found this review helpful

Irish Cream Bundt Cake

Reviewed: Jan. 7, 2011
I make this on a whim after receiving multiple bottles of Irish Cream as hostess gifts over the holidays. (A happy problem.) I made no substitutions or alterations to the ingredients. Beat for the full five minutes; it will make a difference. Do not skip the glaze and be forewarned that it will seem like too much. I made the glaze right after the cake came out of the oven. Used a skewer to poke holes while the cake was still in the pan then poured on about half the glaze and guided it around with a pastry brush. After another 10 minutes or so I inverted the cake onto a cooling rack over a cookie sheet and removed the pan. I poured some of the remaining glaze slowly over the cake, again sort of guiding it with the pastry brush. The directions say to keep at it until all of the glaze is absorbed and this method worked well for me. With the pastry brush you can also recover glaze that has run off into the cookie sheet below and put it back on the cake where it belongs. The cake will absorb all of the glaze if you keep at it and I can't imagine using less, given that the result was so good. Excellent for such an easy recipe with a boxed mix.
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21 users found this review helpful

Sweet, Sticky and Spicy Chicken

Reviewed: Feb. 6, 2011
As previously mentioned, dredge chicken in flour prior to browning and you'll get a thicker sauce, which we like better. I always double the sauce and sprinke the finished plates with toasted sesame seeds prior to serving just for a little something extra. You can adjust the heat level to suit your preference and this seems to be a dish that almost everyone likes. Sugar snap peas are a good side with this.
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20 users found this review helpful

Cappuccino Muffins

Reviewed: Dec. 16, 2010
I made these exactly as written and they turned out well. Good taste and nice presentation. Next time I will increase the amount of coffee granules and will absolutely keep the topping on for that coffee-shop look. After reading the reviews all I can say to beginning bakers is to try any recipe as written first as your jumping off point. If something does not turn out to your liking then make subsitutions or what have you the second time around.
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20 users found this review helpful

Chocolate Bourbon Pecan Pie

Reviewed: Nov. 26, 2010
I've made this pie twice in as many days. The first was consumed on Thanksgiving day and my son begged for another one today. If you are using a standard Pyrex or metal pie pan you will be able to use all but about a half cup of the filling, give or take. Just salvage the pecans and toss the excess. Like others I have reduced the sugar and the amount of chips, which I also sprinkled in the bottom of the pan before filling. I agree that dark chocolate chips are the way to go and that using the entire amount of chocolate would be overkill. Used the full amount of bourbon both times and did not find it overwhelming at all. Perhaps it depends on the quality of bourbon used. In fact, you taste only a hint of bourbon under the chocolate which sets this apart from the typical peacan pie. Outstanding!
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19 users found this review helpful

Good Old Fashioned Pancakes

Reviewed: Feb. 28, 2011
These are just what they say, old-fashioned pancakes. If prepared properly they rise very high and the texture is quite fluffy. I've made these many times and found them to be foolproof every time prepared according to the recipe as written. Especially loved by men, boys and grandchildren.
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16 users found this review helpful

Banana Pudding IV

Reviewed: Apr. 30, 2011
Look no further for a quick, easy and delicious banana pudding recipe. As others have mentioned, it is much better when it sits 8 hrs. or overnight. Dive into it any sooner and you may notice an aftertaste from the sweetened condensed milk. I ususally use Chessmen or sometimes coconut cookies instead of vanilla wafers due to the family's preference. The Cool Whip "extra creamy" really works well in this.
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15 users found this review helpful

Connie's Zucchini "Crab" Cakes

Reviewed: Aug. 20, 2010
I have been meaning to try this recipe for years, and am glad I finally did. Had a $12 crab cake sandwich earlier the same day that wasn't half as good as these were. Do as others have recommended; increase Old Bay, add garlic of some sort, and salt and squeeze your zucchini. We followed the recipe and fried them this time. Served with a remoulade-ish sauce. Much heartier than expected and very inexpensive.
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15 users found this review helpful

Herb Butter

Reviewed: Nov. 20, 2010
I have used this wonderful herb butter for several years on turkey breast, whole on the bone and boneless as well. Lift the skin and slather it all over, then replace the skin and toothpick in place if necessary. For the netted breast, turn the net back halfway, slather the butter inside and out, then replace the net and repeat for the opposite end. For either, rub the remaining butter on the surface and roast as usual. Makes a delicious, moist white meat perfect for slicing.
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14 users found this review helpful

Ham Breakfast Braid

Reviewed: Dec. 27, 2010
This braid is easy and impressive. I prepped the veggies I wanted to add the night before, but did everything else Christmas morning and it was in the oven within 20 minutes. Sauteed some red pepper and onions first, then added the egg mixture. Used spiral sliced ham, but also sauteed it up quickly before assembly to rid of a little moisture. I would not omit the cream cheese. I think it is there to help bind the eggs and to keep them moist. This sliced beautifully and reheated well in the micro. The braid part is not difficult. Read the other reviews and look at the pictures. The dough is very forgiving, which I knew in advance from making the other Pampered Chef braid recipes. Looks beautiful every time; don't skip the egg wash at the end.
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13 users found this review helpful

Big Soft Ginger Cookies

Reviewed: Jan. 16, 2011
Ditto to all the other rave reviews. Found this recipe on AR several years ago and have been making these wonderful cookies since. There is no need to add additional flour to this recipe. If your dough is too soft or sticky to roll, put it in the fridge til it firms up. Use the bottom of a glass to flatten slightly. Perfect every time.
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12 users found this review helpful

Holiday Cranberry Chutney

Reviewed: Nov. 20, 2010
Easy to prepare and always a hit with poultry or with cream cheese and crackers. Spoon hot mixture into sterilized jars and it seals itself. I usually sub oj for part of the water and add some orange zest. So much better than basic cranberry sauce!!
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12 users found this review helpful

Frogmore Stew

Reviewed: Jul. 2, 2011
I scaled this recipe down to 10 and it made enough for 4 adults with leftovers for about 2 more servings. Gauge your cooking time for the potatoes depending on their size. Mine were tiny, so I only boiled them 5 min. before going to the next step and they were perfect. 5 minutes is a long time to boil shrimp. Stir the shrimp into pot, remove the pot from the heat, cover, and the shrimp will be cooked in around 3 minutes, depending on their size. As soon as the shrimp turn pink and have a slight "c" shape, they're done. Everyone enjoyed this.
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11 users found this review helpful

Mom's Zucchini Bread

Reviewed: Jul. 26, 2013
This is a great recipe as-is, and a recipe that will stand up to reasonable "tweaking" to suit individual tastes. Be aware that your batter will almost resemble a dough before you add the zucchini. Since the zucchini isn't drained prior to adding it, it will contain all the moisture you need. No additional water, milk, eggs, etc., are necessary. If you can't stir the zucchini in by hand it's OK to use the mixer and in fact will give you more of a batter-like consistency by helping to release some of the moisture. Also, if you add additional zucchini, crushed pineapple, shredded carrots, etc., you must anticipate a longer bake time due to the added ingredients which contain even more moisture. If the tops of your loaves are becoming too brown spray the underside of foil with cooking spray and loosely cover the loaves until they are baked through.
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9 users found this review helpful

Russian Mushroom and Potato Soup

Reviewed: May 14, 2011
Perfect for a cool, rainy night. After making several times, have cut back the dill by a half teaspoon but otherwise usually make as written. To avoid getting another pan dirty I saute the mushrooms in the dutch oven first, then transfer them out to a bowl and set aside to add in at the end. You can use half and half for a richer flavor, or even cream if you have it on hand. Divine.
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8 users found this review helpful

Ham Salad Spread

Reviewed: May 14, 2011
Who needs to wait for a holdiay for leftover ham! We like this so much we'll buy a small quarter boneless ham just to make it. As others have mentioned you can chop or grind the ham to your preference in your food processor or other kitchen appliance, or ask your butcher to grind it for you. Can be tweaked to your taste with various mustards, although we like dijon the best. Ditto for the amount of onion and relish. Don't omit the egg, it really does add to the flavor. This needs several hours in the fridge for the flavors to blend. Just had this tonight as sammies with a broccoli cheddar soup and it was a fantastic combo.
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8 users found this review helpful

Gourmet Chicken Pizza

Reviewed: Apr. 30, 2011
Oh yum. Season chicken while cooking it up, I used salt, pepper and garlic powder. I did not have enough fresh tomatoes on hand to make a cup, so I also used canned diced---just make sure to drain them well. Added bacon bits and some sliced black olives. Easy and a nice dinner with a good salad and some vino :)
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7 users found this review helpful

Coffee Shortbread

Reviewed: Dec. 8, 2010
This recipe has become one of my signature cookies despite a love-hate realtionship with the recipe. The flavor of this cookie is very good so I have continued to try different techniques with the dough. I have found these cookies do-able as cut-outs, but do not like the dough getting darker each time it's rolled due to the coffee granules breaking down. You end up with different colored cookies and that bugs me. However, I have done star cut-outs drizzled with chocolate several times at Christmas and people go crazy for them. Once a whim I allowed the dough to soften and popped it into the cookie press. I experimented with the discs and found that I could successfullly use several of the discs that had larger openings. Made teeny hearts for Valentine's Day one year and drizzled them with chocolate. They were bite-sized, crispy, delicious, and just adorable. Good tasing recipe worth working on to get the result you want.
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7 users found this review helpful

Sweet Dinner Rolls

Reviewed: Dec. 25, 2012
I'm experienced in making yeast doughs and this recipe makes one of the best doughs I've come across. I made it for cinnamon rolls and used the Clone of a Cinnabon recipe for the filling and frosting. I love that it calls for the use of pantry ingredients that I always have on hand. Did not feel like lugging out the bread machine and was happy to discover that everything came together quickly and beautifully in the KitchenAid. I let the dough hooks do all the kneading that was necessary and the dough was perfect. If you do not have a bread machine, fear not. Just read thru the directions that have already been given in previous reviews and you'll be OK. For those who had trouble getting the dough to rise remember that the temperature of your liquids should be 110. If your liquids are too cool the yeast will not activate; too hot and you'll kill it. This dough does take a little longer to rise so you absolutely must wait until your dough is doubled in size on both the first and second rise before proceeding. It left me wondering if it really would have risen fully had I used my bread machine because first rise took almost 2 hours. It was worth the wait because I didn't even have to get out the rolling pin---I too patted the dough out with my fingertips into a 15x20 rectangle and went from there. I found that it also took the shaped rolls a little longer to rise, but they came out very well and were absolutely delicious. All were devoured at Christmas brunch!
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5 users found this review helpful

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