Gwenn Recipe Reviews (Pg. 1) - Allrecipes.com (18523154)

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Smoked Gouda and Leek Chicken

Reviewed: Apr. 20, 2015
I made this recipe exactly as instructed and it was amazing! I served it with almond-garlic asparagus.
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Holiday Egg Nog

Reviewed: Dec. 28, 2014
I thought this was a bit too sweet, but used it as my base to experiment. This is what I did, I doubled all the other ingredients but kep it to one can do condensed fat free sweetened milk. Gave it out as Christmas gifts. Everyone loved it!
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General Tsao's Chicken II

Reviewed: May 5, 2014
I loved this recipe, and I had to make a few edits because I didn't have some items and I was not able to get to the grocery store. I used shallots instead of green onions, I used 1/2 cup of orange juice instead of zest, srarachi hot sauce, and fried in coconut oil. But the final product was amazing. I served it with black "forbidden" rice and broccoli slaw.
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Special Lobster Bisque

Reviewed: Feb. 17, 2014
This was my first attempt to ever make a bisque. The only things I did differently, based on other reviews, was 1-I used half and half 2- I put about 2tsp tomato paste. Also, since I was using lobster tail to make this, I boiled the tails, took the meat out and put it aside. Using the same water I boiled them in, I put the lobster shells, I put in some Cajun spices, some garlic and thyme, and sage. I let it slow boil while I did all the steps to make the bisque. I strained the water when it came time to add the chicken stock, but instead I added the lobster stock I just made (it did reduce to half). We LOVED this recipe, I made it for valentines day, and I will definitely make it again!
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Roast Potatoes

Reviewed: Jan. 21, 2014
This is very good, I even used my grinder to grind all the ingredients from dried versions of the herbs that I grow in my garden. I think having it as a "light dusting" of these spices actually enhanced the flavor. It didn't take much longer than the listed 20 minutes, I think it took about 30 minutes total in the oven. I also used coconut oil instead of vegetable oil.
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Parmesan Sage Pork Chops

Reviewed: May 18, 2012
I really liked this recipe. It sounds so simple, but the addition of the cheese with the lemon zest really makes a simple dish taste not-so-simple. One thing I did this last time is I put a few slices of hard-crusted bread and put them in the freezer so that I could grate them and make my own bread crumbs. I also didn't have a lemon, but had lemon juice so I just added a few drops of lemon juice onto the bread crumb mixture. I also didn't have sage and the combo of parsley and rosemary tasted amazing as well. This is a great recipe as-is, but is also a good "base" recipe to jump off of.
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3 users found this review helpful

Eggnog II

Reviewed: Nov. 23, 2009
I love egg nog and I have been wanting to try making it for years and I'm glad I found this recipe to begin with. I did make it a bit differently. As the others suggested, I did use a double boiler and it worked out great. Also, I am not on a diet but I am trying to eat better, so I substituted the milk with some fat free half and half for 2/3 of the milk amount and then fat free condensed milk for 1/3 of the milk amount. It makes the egg nog extremely creamy which is how I like it. I also used the Splenda/sugar blend for the sugar amount listed in the recipe. Even with the changes that I made to this recipe, it truly was the best egg nog I've ever had. Prior to serving the egg nog, however, I give a splash of ameretto and then garnish with just a little bit of nutmeg. I skipped the mixing in of the whipping cream since it was already creamy enough and felt this was a step that was not necessary. I also believe, that without any changes that I made, the recipe will be one of the best egg nogs you've ever tasted.
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Asian Salmon

Reviewed: Apr. 5, 2009
I read the reviews first and decided to follow the suggestions for making more sauce (I agree it's a "must") and adding some ginger to it. I also decided to broil the salmon tops in order to carmelize the sauce on the salmon(yum). While I was broiling the salmon, I was reducing the sauce on the stove top, if it doesn't reduce quick enough then use the corn starch, but I prefer to just reduce the sauce by cooking it on a slow boil on the stove in order to ger a nice thick "gravy" without adding the corn starch or flower, that way you're not adding any other flavors to that phenominally delicious sauce. I will definitely make this again!
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Italian Style Pot Roast

Reviewed: Apr. 5, 2009
I only had a few items in my pantry and went in search of something I could make with crushed tomatoes and a pot roast... well this recipe made it to the top of the list because it sounded so darned good. Well, not only did it satisfy the ingredient search, but the tummies of me, my fiance and his hard-to-please-teenager son. If a 15-year-old asks for you to make it again, you know it was a hit! So, thanks for this recipe. I altered this to a crock-pot version, and skipped the corn starch phase. By making it in the crock pot, it's now a quick and easy meal and it's ready when everyone is back from work. I also served it more like a pot roast and served it with a side dish of elbow macaroni and used the sauce from the crock pot as it's gravy and then had some hard italian bread and it was totally yummy!
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Turkey Brine

Reviewed: Dec. 9, 2008
I really enjoyed this recipe. I never made a turkey before and was very apprehensive. However, brining it made it so extremely juicy and tasty. Instead of using vegetable stock, I used chicken stock. I also added a shot of tequila to the brine and I think it added some extra flavor.
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2 users found this review helpful

Whipped Cardamom Sweet Potatoes

Reviewed: Dec. 27, 2006
This was extremely good. The cardamom gave it just enough extra flavor that really made these not just simple to make, but really made it look like I had gone to more trouble than I had. I even pulled about half of the mixture and put it into a casserole dish and topped with marshmallows, because we had never tried sweet potatoes with marshmallows. Well, it was this one that was gone before the "plain" mashed ones! I recommend this recipe for anyone who loves sweet potatoes, it gives it some uniqueness but leaves what you love about them in tact.
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Apple Orchard Punch

Reviewed: Dec. 27, 2006
Extremely easy to make, but makes a nice presentation especially once you cut the apples up and let them float in the punch. I made this for our Thanksgiving dinner, and my whole family loved it, even my 3 picky teenage nephews.
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Cool Whip Cookies

Reviewed: Dec. 27, 2006
You can use ANY packaged cake mix, and you can even use dry brownie mix. You can also get creative with what kind of sugar mix you use to roll the dough into. My friend made a mix of sugar and splenda and ground it up to mimic the texture of powdered sugar and the cookies were fabulous! For as easy as this is to make, the cookies taste better than I've had in a long time, AND they always remain moist!
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Blue Cranberry Sauce

Reviewed: Dec. 27, 2006
I highly recommend this recipe - made it for the first time for Thanksgiving dinner. I made a traditional cranberry sauce as well as this one. While the traditional was really good, too, this one the whole family raved about. The only changes I made was to use several different holiday-related spices while the cranberries were brought to boil -- such as cardamom, cinnamon, cloves and nutmeg. My family really liked this, in fact so much they asked me to make a batch for Christmas dinner too.
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Holiday Cranberry Sauce

Reviewed: Dec. 27, 2006
I never made cranberry sauce before, and decided that I would make it for the family Thanksgiving dinner this year. It was a HIT. The only thing that I had to change is that when you first start cooking this, bring to a boil then reduce to medium heat and wait for the berries to burst. Otherwise it doesn't get as thick as you would expect. I figured this out based on reviewing other similar cranberry sauce recipes before making this one. I decided upon this one because of all the spices that were in this. They really made a delicious cranberry sauce.
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189 users found this review helpful

Lover's Beef Burgundy Filet

Reviewed: Dec. 27, 2006
This recipe lives up to the "hype". I made this for an anniversary dinner with my fiance and we both LOVED it. I highly recommend making this dish for someone you love, the best way to a man's heart is truly through his stomach and this is the right ammunition :)
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6 users found this review helpful

 
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