gracie Recipe Reviews (Pg. 1) - Allrecipes.com (1687624)

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Daria's Slow Cooker Beef Stroganoff

Reviewed: Dec. 14, 2002
I used stewing beef for this recipe which i had soaked in about a 1/4 cup of red wine first..i used beef broth instead of the bouillon and a little less sour cream, i had fresh mushrooms on hand as well as canned..the fresh mushrooms are the way to go ..big difference...it turned out very well..with the cheaper stewing beef coming out very tender!! will make again..
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49 users found this review helpful

Salmon Patties II

Reviewed: Sep. 29, 2002
this was a great tip..using the self rising flour. I used pancake mix and it worked very well.made the patties light. i did however add dill weed and chopped onion, as well as garlic and some cilantro i had on hand. thanks for the flour tip Del. I will try this with crab too!
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45 users found this review helpful

Very Easy Fruit Salad

Reviewed: Aug. 1, 2003
the only thing I didn't like about this receipe was the texture of the peaches in the pie filling.they were quite mushy and not very attractive. Maybe just a glaze mixture would do the trick or just pick out all the mushy peaches in the can??..
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41 users found this review helpful

Lobster Tails Steamed in Beer

Reviewed: Apr. 12, 2004
Thanks kathleen for a quick and delicious recipe!Steaming with beer turned out to be the way to go for very moist and favourable lobster tails. With the price of lobster tails you don't want them dried out in the oven or overcooked on the barbque. Great with a hot dip of butter,lemon and garlic powder..badaboom,badabing..will make again.
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23 users found this review helpful

Momma Lamb's Famous Fruit Salad

Reviewed: Aug. 4, 2003
After draining the pineapple there was only about a 1 cup of juice to add to the pudding mix..thought that might make the sauce too sweet as the pudding mix does take 2 cups of milk..so I added about 3/4 cup of milk as well, and I'm glad I did. the taste was just fine! I used what fruit I had on hand..cantaloupe, fresh raspberries and bananas..(put lemon juice on the bananas to keep them from going brown)
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21 users found this review helpful

Burgundy Lamb Shanks

Reviewed: Oct. 20, 2009
The lemon peel gave this a great taste. I used about a cup of red wine and a cup of beef broth. Served this over Quinoa for a change. Did cook this in a covered dutch oven in a slow oven(320) for about 3 hours. 'Fall off the bone' goodness! Thanks for the recipe.
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16 users found this review helpful

Curry Broccoli Salad

Reviewed: Aug. 1, 2003
took this to a luncheon and it got great reveiws..I used dried cranberries instead of cherries..I think you could experiment with different fruit..raisins..pineapple etc I also used more curry than suggested..great summer salad!
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14 users found this review helpful

Chinese Chicken Soup

Reviewed: Jan. 27, 2006
We enjoyed this very much. Did make a few changes though. I added sliced dried garlic and chopped fresh mushrooms. Instead of lettuce, I used chopped fresh spinach-the taste was great, and stirred in 2 fresh eggs at the end ( like an egg drop soup). I only used 1 1/2 tsp of Asian chili paste and believe me that was HOT enough! I used wun tun noodles, but served the soup OVER them. It works very well over rice too. This soup had a wonderful flavour. Will make again. Thanks for sharing.
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11 users found this review helpful

Makhani Murgh (Butter Chicken)

Reviewed: Mar. 4, 2012
Faster version of Butter Chicken. One could use about 2 ts of Garam Masala as well, instead of the cardamom pods, cloves, cinnamon to make it less work. I used cream, but next time I will use Greek style Yogurt for a creamier texture. Did not have Serrano peppers so used hot Sriracha paste and also used Ghee instead of regular butter. I simmered this for about 30 minutes. Also sauted half an onion. (A note about the ingredients: calls for fenugreek 'leaves' but the directions refer to fenugreek 'seeds'?? I used seeds but did grind them a bit) Will make again.
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10 users found this review helpful

Chicken with Grape Tomatoes and Fried Basil

Reviewed: Jul. 7, 2005
We love the flavour of fresh basil, but did not care for the flavour of the fried basil..it almost had a 'hay' taste to it?? Will make this again, but will not fry the basil, but will add at the end! Also felt like there was way too much broth.
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10 users found this review helpful

Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Nov. 12, 2002
I made this stuffing for our thanksgiving dinner..(canadian)..I always use sausage in my stuffing, but the addition of the dried cranberries and apple gave it a wonderful flavour..I still had fresh thyme growing in the garden and used that..I think it made a difference..not your boring dressing any longer..this was great!
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8 users found this review helpful

Sesame Pork Tenderloin

Reviewed: Oct. 7, 2007
Very moist. Cooked to perfection at 40 minutes and about 8 minutes standing time. Next time I will divide the marinade, saving half for a sauce at the end to put over sliced pork. Thought the sesame flavour could have been a bit stronger..so may add sesame oil next time.
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7 users found this review helpful

Rum Flavored Icing

Reviewed: Dec. 10, 2005
This did not turn out for me at all. I cut the recipe to 12, maybe that was it? the consistency was course and way too sweet. I used very fine sugar (berry sugar). Maybe should have used icing sugar instead..I also found it runny.
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7 users found this review helpful

Red Chard and Caramelized Onions

Reviewed: Oct. 13, 2005
this was good, only a little too salty.. the combination of the olives and the sea salt and the 2 TB of capers made it so.. next time I will either reduce the sea salt or the amount of capers..thanks for a quick and easy way to use up the last of the garden's swiss chard.
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7 users found this review helpful

Thai Green Curry Chicken

Reviewed: Sep. 10, 2011
When I try a new recipe I like to make it as is. Did not particularly like the chicken dredged in flour and felt it wasn't necessary to do so as it made the curry too thick. We have our green curry dishes with fried naan to soak up all the great sauce..this was just too thick and had that 'flour taste' to it. Also felt that there was no need to add the soy sauce at the end..fish sauce is salty enough and the dark soy ruins the colour of the dish.
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5 users found this review helpful

Rosemary Braised Lamb Shanks

Reviewed: May 29, 2003
nice recipe..just thought that it was alot of wine..hate to use a $15 bottle of Merlot on three lamb shanks(which was 3 lbs actually).so I used probably 1 cup. turned out fine. a lot of 'gravy' left. I will take the advice of one other reviewer and freeze it for later use..such as a lamb stew.
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5 users found this review helpful

Baked Lamb Chops

Reviewed: Mar. 31, 2009
I marinated 1" chops in worchestshire, soya sauce with rosemary and minced garlic.Then coated the chops in egg and Panko crumbs (available at an Asian market). The rosemary and garlic added something I think would have been missing other wise. Cooked for about 40 min. They were perfectly cooked. (I tented them and let them sit for a few min.)Tender and juicy.
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4 users found this review helpful

One Bowl Brownies

Reviewed: Dec. 17, 2005
If a recipe is easy to prepare and the taste is good..that's a good recipe to me. This was one of those. Easy to do. The brownies were not dry. They were not to 'cakey', but were chewy instead, and not gooey. Made it exactly as presented. Don't overbake, 35 min is enough time, maybe even less. Will make again.
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4 users found this review helpful

Lamb Chops with Balsamic Reduction

Reviewed: Apr. 4, 2005
I found this quite good, unfortunately the lamb was not so tender. The balsmic reduction was great. Did not have chicken broth so had to use beef broth and added about a 1/4 cup of red wine..turned out very good. -did also add chopped parsley at the end for colour as someone else suggested and about 3 tb of butter. Worked well over wild and brown rice. Will make again-thanks for the recipe!
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4 users found this review helpful

Amby Rae's Cucumber Salad

Reviewed: Sep. 14, 2004
well it's hard to know how to rate this. If you make this as is I don't think it would be perfect. However it has good 'bones'.It has a taste similiar to tzatziki, but instead of the dill weed, this uses mint. the ingredients work- just not the proportions. I made this using 1 english cuc, less than a 1/2 cup of sour cream, about 2 Tbs of olive oil, 4cloves of garlic, 1/2 fresh lemon, salt and fresh pepper and the most important thing I think is the fresh Mint! My 21 year old had this the next day..and said "hey mom that salad was really good" Sooo I guess it keeps well too. Very Greek in flavour--I loved it. Sorry I can only give it 3 stars as it sits.
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4 users found this review helpful

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