Ginger C. Recipe Reviews (Pg. 1) - Allrecipes.com (18190203)

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Fudge

Reviewed: Jun. 3, 2014
I know the purists would say that this is not real fudge, but it the next best thing to really good fudge ( and admit it there is some really rotten fudge out there! I also did 2 cups milk chocolate and 1 cup semi-sweet chips (ghirardelli) this seemed to work for our tastes. I also added a teaspoon of vanilla at the end just before pouring in in the lined (release foil) pan. Smooth and delicious. Quick, easy, hard to mess up- now that a good recipe!
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Fra Diavolo Sauce With Pasta

Reviewed: Mar. 18, 2012
Very Tasty. I used a can of whole plum tomatoes that I had partially pureed, and a can of petite chopped tomatoes, also red wine and oregano. Served over pasta with thinly sliced parmesan.
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1 user found this review helpful

Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Sep. 3, 2011
We enjoyed this and will make again, but probably not 5 stars, great that I had everything in the pantry, and I served it with long grain and wild rice and peas. It truly was a last minute "what am I going to make for dinner?" - quick go to Allrecipes (it was in my recipe box) and 30 minutes later it was ready. I did not use the flour, and did use the whole can of broth. I only used two chicken breasts, so we had plenty of sauce and mushrooms. Next time, I think I will stir in some sliced sweet onion with the mushrooms - it should caramelize nicely and add some more flavor to the sauce, for us that make give it the extra star.
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3 users found this review helpful

Marinated Pork Tenderloin

Reviewed: Oct. 19, 2009
This was excellent. Like others, I cooked the marinade and used as a sauce. Next time I will make more marinade and use some to marinade the pork and the rest to cook down. I served this with fried apples and it was wonderful. Grilled the tenderloin to 160, turning 3 times and let rest for about 10 minutes.
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2 users found this review helpful

Grilled Salmon I

Reviewed: May 28, 2008
Excellent! Very easy, simple ingredients, great taste and texture, ameneable to changes and additions. Added a little cayenne pepper to kick it up a bit. Didn't have lemon pepper, but it didn't need it. Will make again.
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0 users found this review helpful

Baked Dijon Salmon

Reviewed: Apr. 25, 2008
This was easy and very tasty. I probably went a little heavy on the honey, so next time, I will try harder to get the 2 to 1 ratio of mustard to honey. I also spread on the mixture, then poured on the crumb/pecans. I finished it under the broiler, but did not keep an eye on it, so I scraped off a thin layer of the crumbs that were a bit dark (black)and it was still delicious. I used italian breadcrumbs, cause I didn't have plain and left out the parsley. Will definitely make again.
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Slow-Cooker Pepper Steak

Reviewed: Mar. 27, 2008
This is very similiar to a recipe I have been making for years that my kids affectionately call Mommy Slop. As in "what's for dinner? Mommy Slop!" I don't use cornstarch, and use brown sugar instead of white, also I add more onion, soy sauce and worstershire sauce. Then I cook and add the seasonings to taste.
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180 users found this review helpful

Honey Mustard Grilled Chicken

Reviewed: Dec. 2, 2007
This was tasty, and very simple to make. Definitely let it marinade for several hours and baste while grilling. My husband said he would eat it again, but it was not a favorite. I thought it was very good.
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1 user found this review helpful

Sesame Seared Tuna

Reviewed: May 4, 2007
This was a great recipe, with some recommendations. I added a little more honey, less sesame oil(would use a tablespoon or less), definitely used mirin, soy sauce(low sodium - it's what I have) and rice wine vinegar. Some wasabi paste added to the marinade and dipping sauce is a must for some zip. I cut the steaks so that they are about 1/2 to 3/4" thick and sear for about 40 seconds. If they are thicker they burn before they even cook a little - I like them pink, not red in the middle. Preheat cast iron, but be sure to turn down the head to medium high or you will have smoke and smoke alarms going off. Sesame Seeds - don't bother - I've tried it both ways, they don't add much, and they pop all over the place when you sear the steaks and make a mess. ( I lightly toasted them first - so if you have to have them - toast them, then dip the seared steaks just before you serve, and save yourself a lot of clean up. I served with plain rice or long grain and wild rice. Great to sop up the dipping sauce.
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254 users found this review helpful

Pignoli Cookies II

Reviewed: Mar. 16, 2007
These are great. Use Release Foil on an unsided cookie sheet (they won't stick at all. I also used a 1 Tbsp cookie scoop not quite full, so my cooking time was longer. I will definitely make again - much better than our local bakery and cheaper too.
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15 users found this review helpful

Famous Chicken Francaise

Reviewed: Mar. 16, 2007
This was good and relatively easy. I did mess with the proportions since I was cooking for 2. I used 4 chicken tenderloins which I pounded, double dipped ( I also used much more garlic powder and paprika) then browned in a butter/olive oil mixture in a non-stick pan. I kept the chicken warm in the oven while I sauteed sliced mushrooms and then made the sauce. I used the proportions for the sauce from the regular recipe for 6 and also added about a 1/2 cup of chardonnay. (we like sauce). I also thickened it with flour which I had mixed with some of the reserved chicken broth. I added the chicken back to the sauce a couple of minutes before serving. This was very tasty with whole wheat linguine and steamed asparugus.
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4 users found this review helpful

Pignoli Cookies I

Reviewed: Mar. 7, 2007
I love these cookies - but you have to like almond paste. It also helps to have the right tools to make this recipe easily. #1 I can not say enough about using Reynolds RELEASE foil to line your cookie sheet! They will not stick - I used a quick spray of Pam on top, but I don't think it's necessary. Also do not use a pan with sides - the cookies will not brown properly. OK - on to the recipe - I used a food processor to crumble the almond paste and mix in the sugar ( I agree with other reviewers that you can use a little less than a cup of sugar) Then I transferred the mixture to a large mixing bowl. In a smaller mixing bowl whip the egg whites until stiff, then fold into the almond mixture. At this point, you can scoop (I used my smallest cookie scoop - 1 tablespoon - but did not fill it quite full) the mixture and then press on the pine nuts or you can chill the mixture and then use the scoop and make balls and roll the balls in pinenuts. Either way works. They do spread so give them some room on the pan. I ran out of pine nuts and used some slivered almonds which were OK, but the pine nuts are better. If I used the almonds again, I would chop them a little bit finer. Bake until lightly golden - it took mine longer than 12 minutes. Watch. With the Release Foil cooling and removing was a breeze. Chewy inside, crunch outside - if you cook longer until light brown they will be crunchy like amaretti.
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227 users found this review helpful

Black Bean and Corn Quesadillas

Reviewed: Mar. 2, 2007
I made these tonite and we enjoyed them enought to make again. These are the changes I made from suggestions from other reviews. I used chili powder and cumin instead of pepper flakes ( will probably use some flakes also next time. I added some additional salsa and instead of canned corn, I used Trader Joe's frozen roasted corn (yum). Left out the sugar - corn made them sweet enough. I had some cooked chicken so I shredded some of that onto 1/2 of the whole wheat tortilla, topped with 2% cheddar cheese (I was out of Monteray Jack - might use PepperJack next time), then put on the bean mixture and folded over the other half. Cooked in the fry pan in a little olive oil instead of butter. It's easier to flip and to eat the folded over quesidilla than the double tortilla one. I topped it with low fat sour cream and and salsa - good and good for you!
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1 user found this review helpful

Corn and Bean Soup

Reviewed: Jan. 18, 2007
This soup was good - not great, but tasty and probably better for you than many. I followed the recipe fairly closely with a few minor changes. I used 2% milk, because I didn't have fat-free, and I added the thyme a 1/4 teaspoon at a time because I was dubious about a whole teaspoon of thyme. I stopped at 3/4 teaspoon which was enough for me. I would like to try this with some other spices. Also I added a little salt to taste. The soup seemed a little thin, and I was looking for a chowder consistency, so I used my Bamix immersion blender and pureed it a little. I still left a lot of whole beans and veggies, but pureeing some of the potatoes and beans etc... thickened it nicely. Next time I may try adding some chopped cooked chicken and maybe some red or green peppers. It was very easy to make, cooked quickly, and didn't have the calories and fat from some of the recipes calling for heavy cream. This was almost 4 stars but needs a little work - just a little bland, but the ease and the healthy aspect make it a keeper.
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9 users found this review helpful

Gingerbread Men

Reviewed: Dec. 21, 2006
I almost gave this recipe a 5, but held back because they were a little difficult to roll out - I tried rolling them out on floured parchment with the thought to take off the extra and then bake on the parchment - but the dough was very sticky. It did much better on a floured pastry cloth and then transfered to the parchment lined cookie sheet. Also sprinkle on extra flour as you roll it out( i may add a little more flour to the recipe next time, but you will still need some when rolling. I also added 1/4 teaspoon each of ground cloves and nutmeg with the other spices for a little more kick. They taste wonderful. Mine are possibly a little thinner than a 1/4 inch because I like a little crunch -but the thicker one a just a little bit chewy which is good too! I used minature tree and gb boy cookie cutters and they are so cute -one bite cookies. I did not use the raisins, but used Sugar Cookie Icing from this site - using a #3 decorating tip to dot and drizzle the icing(you could also use a freezer ziploc bag with the corner cut out, but you will have less control). I will be making these again - and if I could I would give them a 4 3/4 stars. My 20 year old son says he doesn't like ginger bread and he gobbled them up!
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32 users found this review helpful

Sugar Coated Pecans

Reviewed: Aug. 24, 2006
These are easy and fabulous! I used some of the suggestions in previous reviews. Used two egg whites, 1/2 tsp of vanilla, then 2 1/2 teaspoons water. I mixed the eggwhite mixture in a bowl with my Bamix immersion blender. Then added the pecan/eggwhite mixture to the sugar mix in a ziploc bag and tossed. After I spread them out on Release foil on my jellyroll pan, I baked them on convection 225 degrees. They came out great. If they don't get eaten tonite, I plan on using them in a pear & gogonzola salad for a luncheon tomorrow. I will make these again.
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2 users found this review helpful

Gorgonzola Sauce

Reviewed: Jul. 24, 2006
This was tasty, but I must not have cooked it down enough - it was pretty thin. Next time, I'll try to either cook it down more or use a little cornstarch or flour to thicken it more.
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2 users found this review helpful

Strawberry Jam

Reviewed: May 12, 2006
Wow - fabulous, easy recipe. I picked 25 lbs. of strawberries yesterday and tried this recipe and a sure-jell freezer jam recipe. Both were good, but I loved this one. One or two recommendations: Do not use a saucepan - I started with a 3 qt pan and had to pour the jam into a large stock pot midway through cooking - when it starts to boil, it really bubbles up. It takes a long time to get from 215 degrees to 220, keep stirring so the bottom does not burn and be patient. I also used the plate test and it worked well also. The results are great. I used ziploc plastic containers, and am storing what we are not eating in the freezer - it won't last long.
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238 users found this review helpful

Oven Roasted Red Potatoes and Asparagus

Reviewed: Apr. 13, 2006
This was OK. I will give it another try, paying closer attention to the quantities. Less oil, less salt, less herbs, less garlic. I had cut down the recipe for two and used too much of all of the above.
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2 users found this review helpful

Spicy Grilled Shrimp

Reviewed: Apr. 10, 2006
Another great recipe - I only give 5 stars for the ultimate recipe, but this is really close - easy, fast and delicious. I converted the recipe to serve 2 people, and as recommended reduced the salt, I also reduced the cayenne pepper slightly. I tossed the shrimp in the marinade about 5 minutes before putting the shrimp on wooden skewers. Grilled as directed. I served these with orzo tossed with homemade pesto. Yum!!!
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4 users found this review helpful

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