CookinGal Recipe Reviews (Pg. 1) - Allrecipes.com (18085878)

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Canadian Maple Scones

Reviewed: Mar. 20, 2014
These were okay, nothing exceptional. Not really a maple flavor even though I used pure maple syrup. I wasn't impressed by the topping, ended up adding more brown sugar because it was bland and too flour-y. Some cinnamon in it might help. Personally, I'll just be moving on. Thanks, anyway.
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London Broil II

Reviewed: Feb. 18, 2014
Yum!! Garlicky, salty, very flavorful!!! However, this is not a "rub", so I doubled it (and added extra garlic. Try the frozen chopped garlic at Trader Joe's--it's excellent) and used it as a marinade. I tried to cook my hunk of meat in the crock pot, as mentioned in a different LB recipe, and that did not turn out so well. Still very tough. Nothing against this recipe, just sharing my experience. I also made another batch and put a second hunk of meat in a large ziploc and tossed it in the freezer. Loved this!
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Turkey Taco Soup

Reviewed: Dec. 9, 2013
Wonderful! Delicious!! I used my Thanksgiving turkey,cooked-down carcass and broth from it. The few changes I made were mostly personal preferences. I used pinto beans, because I think they're more taco-y than kidney. And hominy instead of corn, again--more taco-y. I put in a chopped red bell pepper, and a chopped, seeded jalapeno. This would make a wonderful soup to serve a crowd! Yum, yum!!!!
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Steakhouse Black Bread

Reviewed: Oct. 11, 2013
Wonderful bread! Didn't change a thing. Cooks up beautifully in my low-end bread machine. Makes a great complement to any great soup. When I was out of molasses I used pancake syrup, and it turned out just fine.
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Creamy Chicken Gnocchi Soup

Reviewed: Oct. 11, 2013
Ohhhhh....... this soup is wonderful!! I was looking for a way to use up a rotisserie chicken, and hit on this recipe. The only changes I made were to add mushrooms, because you can never have too many mushrooms in anything. The other change I made was that I use the product called "Better than Bouillon" instead of canned chicken broth, and I added some extra to make the soup a bit chicken-y-er; I thought it tasted a bit flour-y. Oh yes, and I used skim milk in place of the ff half and half. Wonderful soup! I served it with the bread called "steakhouse bread" from this site--warm from the bread machine. A perfect meal!!!!
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Harvest Pumpkin Cupcakes

Reviewed: Sep. 30, 2013
These were amazing! I made them as written, except I used a full teaspoon of salt because I read somewhere else that someone used double salt in pumpkin/cinnamon recipes and it was more delicious. These were wonderful, and I wouldn't change a thing. Easy to make, too. The frosting was absolutely to die for, and really made them delicious. Definitely a keeper!!!
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All American Meatloaf

Reviewed: Sep. 16, 2013
Yum! Used ground turkey for half the meat. Skipped the milk. Rolled it into a big log shape and baked in a 9x13 pan, to allow the grease and fluid to drain away. Skipped the cheese. I love to slice meatloaf and individually freeze the slices to pull out as needed to make a sandwich. Leftover sandwiches are the best!
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Caramel Frosting VI

Reviewed: Sep. 8, 2013
Yum! It was the perfect topping to Fresh Apple Cake II from this website. Made it for a church potluck. Since I noticed that people had said that it got a little hard, I added about 1 tsp extra butter when I made it. It was perfect! Just the right consistency after it set up on the cake. It seemed really gooey when I first put it on, and I thought "Oh well, caramel sauce is really good." But after a few hours, it had set up just perfect. I can't keep my hands off of it! Great flavor, great consistency, great amount for a topping. Definitely a keeper! I skipped the nuts, also, mostly out of economics.
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Fresh Apple Cake II

Reviewed: Sep. 8, 2013
Delish! I made this for a church 'harvest celebration' potluck, topped with caramel frosting VI from this site. I also used apples from my gravenstein tree, so that helped with the yumminess :) I used 1 1/2 cups of brown sugar only (no white). Also, I tossed the cinnamon in with the sugar/apple mix, and added about 1/2 tsp ground cloves, and 1/2 tsp ground ginger. It was excellent! I will keep this, and definitely make it again!
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Baron's Blackberry Cobbler

Reviewed: Aug. 17, 2013
I really looked forward to this recipe, and made it for a special occasion. I was very disappointed. First of all, there's way too much cake, and the cake was kind of rubbery--it would have needed eggs in it to be a light cake. So, it was more like one big berry muffin in a big pan. Also, I baked it for the recommended time, and it was nice and brown, but it was gooey and unbaked in the middle. I'm not going to fiddle with this recipe, I'm just going to move on. Thanks anyway.
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Strawberry and Spinach Salad with Honey Balsamic Vinaigrette

Reviewed: Mar. 31, 2013
Perfect for our Easter dinner! The only thing I did differently is that I used candied pecans. I served the gorgonzola on the side in case someone did not like it. It was wonderful!!
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Sam's Famous Carrot Cake

Reviewed: Mar. 28, 2013
Since I love reading recipes and culling ingredients to make the best recipe, I compared this, the most popular carrot cake recipe with a much beloved recipe from my childhood (I'm over 50). Humorously, it is the exact same ingredients except that my recipe calls for only 1/2 cup of oil. This is the best recipe ever! I've made it in a 9x13 pan, but also a bundt pan or a tube pan (angel food cake pan). Bake for an hour. My recipe came with a recipe for a glaze of 2/3 cup sugar, 1/4 tsp salt, 1/3 cup buttermilk, 1/3 cup melted butter and 2 tsp corn syrup. Boil for 5 minutes, remove from heat and add 1/2 tsp vanilla. Prick the warm cake and pour over the cake. I was well into adulthood before I was surprised to learn about cream cheese frosting for carrot cake! LOL. YUM! I wholeheartedly recommend this recipe as is. These days I prefer cream cheese frosting over the glaze, but if you have less of a sweet tooth, try the glaze.
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Praline Strips

Reviewed: Mar. 12, 2013
These are sooooo yummy and addictive. I stumbled onto them when I was going to a book group potluck with a New Orleans theme, so I was hunting for something 'praline.' Loved these. Definitely use only butter. I've only used Club crackers and wouldn't change to anything else. The salty/sweet balance is so good. I'm taking them to a hospital/nurse thank you tomorrow and know they'll get raves. Thanks for such a yummy recipe.
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Delicious Raspberry Oatmeal Cookie Bars

Reviewed: Mar. 3, 2013
I got this recipe out of a magazine 3 or 4 decades ago. It was called raspberry bars. I have scaled it up to make a 9 x 13 pan of them, which is still often not enough. ;-) I've used all kinds of jam in the filling, depending on what I have on hand. Blueberry is exceptionally good. I've also used cooked rhubarb, which is a nice contrast of sweet and tang. Very yummy overall.
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Slow Cooker Pot Roast

Reviewed: Feb. 26, 2013
Just didn't grab me. The flavor combination tasted as weird as it sounds. I think I'm looking for something a little more steakhouse flavored. I'll keep looking..............
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Best Bread Machine Bread

Reviewed: Dec. 23, 2012
This is a wonderful, basic recipe. Turns out very well. It turns out just fine if I skip the yeast dissolving. My machine's book said to not let the yeast and water touch each other so that if you were making a loaf in advance, the yeast would not begin to grow. Doing it on the spot is fine, it you want to spend the time. Also, I've subbed up to 1/2 of the flour with whole wheat. I do use more salt as one reviewer suggested. Yum!
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Mini Parmesan Scones

Reviewed: Nov. 3, 2012
Loved these! I added a cube of frozen minced garlic (from Trader Joes) to the butter as I melted it, which gave a nice garlick-y twang. And I added about a tbsp each of dried basil and oregano (I'm not a measure-er, I just eyeball it) to the flour mixture. Also I added about 50% more cheese. The result is yummy!!..............Plus, I was surprised that the oven temp was so low. Traditional biscuit (face it, scone is just a fancy word for biscuit) recipes call for an oven temp of 425. So I baked my last pan at 400 and loved how crispy these were on the outside. Obviously I had to bake them for a shorter period of time............Thanks for such a great base recipe. I really needed this type of appetizer for a book group meeting.................PS-this kind of recipe would be awesome made as a pull-apart: roll the dough into large marble sized balls, roll in garlic butter then parmesan and pile them in a bundt/tube pan. Pour over the extra butter and parmesan and bake till done. My mouth is watering just thinnking about that!
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Chex® Muddy Buddies® -- Gluten Free!

Reviewed: Apr. 13, 2012
Haven't made this since my college grad was in preschool. Made it for my college student to take back to her dorm-mates. I used a full box of Crispix cereal, which the label says is 12 cups. Doubled the coating stuff (a full bag of choc chips), then went light on the butter and heavy on the PB. And frankly forgot the vanilla. I feared it might be too 'muddy' but wasn't. Instead of wasting disposable bags I tossed the powdered sugar on in the extra-largest Tupperware bowls after using one of them for tossing on the coating. Perfect!
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Asian Stir Fry Sauce

Reviewed: Mar. 31, 2012
I appreciate this as a nice base recipe. It can easily be adapted to meet someone's flavor preferences. I like that it thickens up nicely. I use Costco's frozen stirfry veggies, and they tend to be a little watery, so this is a perfect balance. Thank you!
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Donut Muffins

Reviewed: Mar. 17, 2012
Love these! I made these several years ago and (I don't know how) missed the part about mini muffins (or chose to ignore that part) These are best as minis! And, there's no such thing as having too much butter (and please use real butter, don't insult them with margarine) or cinnamon sugar, you're just not dredging them enough! Roll them all around in the butter and sugar, keep re-rolling them til they won't hold any more cinnamon sugar! Yum, yum, yum! I added about 1/4 tsp salt and 1/2 tsp vanilla also. Magnifique!!
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