Gramma_Rox Recipe Reviews (Pg. 1) - Allrecipes.com (18373292)

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Lobster Thermidor

Reviewed: Jun. 15, 2014
I made as written except I used a medium cooked lobster tail which I chunked into two individual casserole dishes. It had a wonderful flavor but I agree with other reviewers that it could be thicker. Next time I will reduce the fish stock to 1 cup and increase the cream to 1/2. I may also put the shell into the sauce as I reduce it and put the lobster in raw just before the mustard, etc. Then I can broil it until the cheese is brown and bubbly without the lobster being too done. I served it as an appetizer with toast rounds. It was a huge hit. I'd like to try the sauce over pasta too.
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Hash Brown Casserole II

Reviewed: Jan. 29, 2014
OK, I totally screwed up this recipe and it was still great. Half way through I realized someone had eaten my cheddar. Grrr. What I did have was some leftover herbed goat cheese, some goat cheese crumbles and some Mexican blend. Hmmm. Tossed them all in, along with some bacon I'd cooked and crumbled and about a tsp of dijon mustard. 45 minutes into the bake I removed the cover and topped with some French's fried onions and baked another 15. It was completely awesome. Even my son-in-law, who hates creamy dishes, asked for seconds. Bottom line: give it a try even if you don't have everything. It's very forgiving.
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Rock's T-Bone Steaks

Reviewed: Jan. 29, 2014
It is a winner! I usually marinate steak but was looking for something different and had good t-bones on hand. This made them incredible. Will definitely do again. Thanks.
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Oven Roasted Parmesan Potatoes

Reviewed: Nov. 25, 2013
I was short of time so, while the oven heated up, I microwaved the washed potatoes for 10 minutes. Then I sliced 'em and laid them out single layer and topped with the cheese mixture. I roasted them only for 15 minutes total and the cheese was perfect. The bottom was soft and creamy but the top was golden crispy and perfect. A good combination. Thanks for the new idea - wonderful!
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Herbs de Provence

Reviewed: Aug. 15, 2013
Thanks! It was a great addition to my 40 clove chicken. Smells incredible.
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Stuffed Jalapenos with Smoked Gouda and Pineapple

Reviewed: Aug. 10, 2013
These were great. The flavor was perfect and they were a hit at the birthday party. My only suggestion would be that if you want heat you need to add it back in or leave some seeds/membrane.
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Loaded Greek Burgers

Reviewed: Aug. 9, 2013
Good flavor! I did add a little Greek yogurt to the meat to help it stay together but it was still a little too tender - had to use care in flipping. It browned up really fast so a lower temp is recommended. Very juicy and so nice to have something different!
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Thai Chicken with Basil Stir Fry

Reviewed: Aug. 6, 2013
Loved this! I added broccoli and poured the reduced sauce over the cooked veggies, rice and chicken and tossed it all together so it would look like what we usually order. The sauce all absorbed into the rice. It didn't taste like our local restaurant's, but it may be even better. I used regular basil, so that may have made a difference. I was leary of the way it smelled but it tasted divine. I didn't find it too salty at all using low sodium soy. I peel and freeze ginger root, so just grated what I needed here. Yummy.
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Lemon Star Bursting Cookies

Reviewed: Dec. 2, 2012
This was exactly what I was looking for! Wonderful!!! Tart, buttery and tender. Girl Scout Lemon Coolers have nothing on these lovelies! I measured my flour before I sifted which gave me balls that didn't spread or change much at all in the baking. (The reviewer who commented that they spread may have measured AFTER sifting, which I USUALLY do). I needed 125 cookies for Christmas gifts and 4 recipes only gave me 100 - my cookie scoop wasn't working well because of the stiffness of the dough so mine weren't perfectly uniform. I under mixed being concerned about them turning hard. No such problem, a few fell apart in my hands and had to be eaten (no hardship, believe me). I also wondered if they would be lemony enough and considered adding some zest. I was glad I hadn't though - the sugar coating is very tart and needs the balance of the subtle dough. Also, I made 2 recipes of the coating and had most of it left at the end. I will have enough to last me a very long time, again, no hardship. I did use the bag idea, but one cookie at a time and VERY gently burying and unburying it. Give 'em a try if you are a lemon lover!
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Grandmother's Pound Cake II

Reviewed: Jun. 3, 2012
AWESOME. An elderly lady once told me that CREAMING means that when you rub it between your fingers there are no sugar crystals. It takes 15-20 minutes if you have a great mixer. Be patient. This did not need anything at all but was incredible as strawberry shortcake. I followed another reviewer's recommendation and baked in a bundt pan @350 for 50 minutes. I had enough for a small loaf pan as well. It does not rise much but I didn't want it to overflow. It makes ALOT of cake... My grandma owned a bakery where she used pound cake cut in 1x2x3(or height of cake), roled in a runny frosting, and then rolled in crushed salted peanuts. She called it a salted nut roll and I am looking forward to that as soon as I get some peanuts. YUM.
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Venison Cheddar-Jalapeno Summer Sausage

Reviewed: Dec. 15, 2011
Flavor is definitely 5 star - loved the spiciness! The texture was very dry though. Next time I will either cook it wrapped in foil (with holes for ventilation) or sub out 1 pound of ground pork or beef fat. I couldn't find the Tender Quick locally and knew the sausage would get eaten this weekend so I used a salt/sugar mixture of three parts salt to one part sugar. I will order some online for future use, but this worked well. I would definitely recommend this recipe!
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T Bird's Beef Jerky

Reviewed: Nov. 14, 2011
Great Flavor! I used low salt soy sauce and it was enough salt for me. Yum. My comments: I cut a top round roast lengthwise into two thick pieces. Avoid/remove the fatty or gristly areas (use for soup or stock). Lightly freeze the slabs. Cut along the grain to get the traditional texture - across the grain doesn't work well. Marinate two days for extra flavor saturation. A few times a day, massage and turn the bag to redistribute the marinade evenly. Line the bottom of your oven with foil to catch drips. I don't turn the oven on until I have it all loaded so it's not hot to work with. I also wipe down the door which gets VERY messy before heating. Separate the thin cuts from the thick cuts. Squeegee the marinade off with your fingers to remove excess. String tips of like sizes onto wooden kebab skewers. (I get 10 pieces easily on a skewer.) Then lace them through your oven rack so they all hang down. Alternate sides of the rack so you have them evenly distributed. Place the thinner cuts towerd the front so you can easily remove them when dried. Place a hot pad in the door to hold it slightly open to let the moisture escape.
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Crusty Potato Bread

Reviewed: Dec. 18, 2010
Great toasting bread - VERY crunchy! I did follow other reviewer's recommendations and increased the potato flakes to 3/4 and water to 1 1/2 cups. The second time I made it I also decreased the salt to 1 tsp. I won't have to buy the English toasting bread anymore - this is perfect. Lovely soft white bread for sandwiches too!
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12 users found this review helpful

Ham and Broccoli Roll-ups

Reviewed: Nov. 29, 2010
Loved the flavor combination! I had leftover spiral cut ham so the pieces weren't big enough to wrap so... I cut the broccoli up, doubled the sauce, stirred the ham, sauce and broccoli together and topped with the cheese and baked. YUM. Tastes a little like barbeque.
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Cranberry Sauce

Reviewed: Nov. 24, 2010
Loved the flavor. I did substitute a tablespoon of frozen oj concentrate for the juice to thicken it. It was perfect. Thanks!
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Neat Sloppy Joes

Reviewed: Nov. 4, 2010
I've had a complex family recipe for decades but thought I'd give this a try. It was such a hit that I made it again 3 days later. On the sweet side, my hubby LOVED it. We were iffy on the celery but it was perfect. Thanks!
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English Muffins

Reviewed: Jan. 7, 2010
I made this using the dough setting on my bread machine. I scalded the milk and put it in the bread machine pan, added the butter, cold water to bring the temp down, sugar, yeast, flour and salt. Then I let it process as usual. I poured the dough onto cornmealed parchment paper, patted it down into a huge square. I then cut it into 16 smaller squares using a pizza cutter. I pushed the corners of each square into the centers and patted each into almost round and let it rise. I cooked each muffin (tops first) on medium low on my electric griddle. I had to do each side twice, so I may turn it up a little next time, but they are delicious. Still no nooks and crannies, though.
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Mom's Pumpkin Pie

Reviewed: Dec. 13, 2009
This is the recipe I use every year. It isn't as sweet as most and has great flavor. I use home cooked pumpkin when I can but preheating and then cooling the canned really does remove the tinny taste and makes it almost as good as homemade.
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Lemon Coconut Squares

Reviewed: Dec. 13, 2009
My hubby, who doesn't like lemon bars, loved these! The coconut added a wonderful special texture and flavor. My coconut must have been sweetened though, as they weren't as tart as I like them. Next time I will up the lemon juice a bit.
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Apple Streusel Muffins

Reviewed: Nov. 21, 2009
Loved these! I did toss the apple chunks with a couple tablespoons of the dry mixture so they wouldn't sink to the bottom and I added 3 oz of cinnamon chips. The second time I did them in a 9" round cake pan, baked at 375 for about twice the time. Worked out great. They are rich and moist and very tasty. Everything you'd want in a muffin or cake. YUM
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Displaying results 1-20 (of 34) reviews
 
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