Judy G Recipe Reviews (Pg. 1) - Allrecipes.com (18583130)

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Judy G

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Oatmeal Chocolate Chip Cookies III

Reviewed: Jul. 30, 2014
Tried this recipe, because I didn't have any eggs in the house and wanted to make cookies. I omitted the raisins. Baked them for 12 minutes, then let them sit on the pan, on a rack for about 6 minutes, then moved them to cooling rack. Great recipe! I will make these again. Next time, I will try raisins or craisins, or maybe some pecans or walnuts. I didn't have any problem with the cookies spreading too thin.
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Pasta Pomodoro

Reviewed: Feb. 8, 2014
I thought this was very easy and very tasty. I used 1/2 package of linguine (because that is what was in the house), 2 cans diced tomatoes (with basil/garlic/orgegano), onion, garlic, balsamic vinegar, a splash of wine, about 1/4 tsp red pepper flakes, dried basil, dried oregano and a bay leaf. I cooked it longer than the 8 minutes, in order to make the sauce a little thicker. I thought about putting some tomato paste in to thicken it, but didn't. Next time, I will use penne pasta and crushed tomatoes. It was difficult to get a bite of tomato and pasta on the same fork; using penne would make that easier. I will omit the chicken broth and just use a chicken bouillon cube (plenty of liquid in tomatoes), and two splashes of wine (white or red, depending on what's on hand). Thanks for sharing this recipe!
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Goulash Supreme

Reviewed: Jan. 20, 2013
I made this tonight and my husband had seconds. Therefore, 5 stars. I cut the recipe in half and we had enough left over for another serving. I didn't have stewed tomatoes, but did use 1 can tomato puree and 1 can diced tomatoes / green chiles. I read the comments about the pasta. I cooked all ingredients (except pasta) about 30 minutes, then added the pasta and kept checking for "doneness" . It took about 11 - 12 minutes for small macaroni; it would take more for larger pasta, like penne. I will make this again.
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8 users found this review helpful

Cocktail Meatballs

Reviewed: Dec. 8, 2012
I have tried similar recipes, using frozen meatballs (to cut on prep time) and grape jelly in place of cranberry sauce. I took them to pot luck lunch and they were all eaten!
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3 users found this review helpful

Double Chocolate Brownie Cake

Reviewed: Oct. 21, 2012
I made this for our church bake sale. I cooked it in my regular baking pan and then (when it was cool) transferred it to a disposable pan. I had to cut a sliver off for it to fit, to was able to "sample" it this morning. Delicious! Moist! Chocolate chips did not seem to sink to the bottom. After reading other reviews, I used only 1 cup chocolate chips, and milk instead of water. The Betty Crocker Devils Food cake mix was a "pudding added" mix; no problems with it (as some others had mentioned). I baked it in a 9 x 13 pan for 35 to 40 minutes (as another reviewer suggested). I dusted it with powdered sugar, but the sliver I tasted was good enough not to really need any frosting or topping. Great recipe! I will make this again. I also used parchment paper in the pan. I let the cake cool on a rack (in the pan) for 10 minutes, then pulled the cake (using the parchment paper) out of the pan onto the rack. When the cake was completely cooled, I transferred it to the disposable pan, again using the parchment paper to steady the cake. Using the parchment paper also allows me to skip the grease / flour instructions.
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8 users found this review helpful

Pecan Pie Muffins

Reviewed: Sep. 2, 2012
A friend gave me this recipe several years ago. Since then, it has been my most requested item to take to pot luck luncheons. Suggestions: With all the butter in this recipe, I have found it is not necessary to grease and flour my pans. It might depend on the type of pan you are using. Knowing when to remove from the oven is key. I watch for the edges to get golden brown and a little bit crusty. It takes 13 to 15 minutes in my mini muffin pans, so check them frequently the first time you make them.
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8 users found this review helpful

Tender Breaded Turkey Cutlets

Reviewed: Mar. 28, 2012
We loved this recipe. I didn't have any sour cream, so used a thin layer of mayonnaise. Per suggestion of another reviewer, I put them in the refrigerator, after putting on the bread crumb mixture. I didn't have any problems with coating falling off. I also used Panko bread crumbs, which gave it a very crunchy texture. This will be a regular meal at our house
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6 users found this review helpful

Irish Soda Bread

Reviewed: Mar. 18, 2012
Loved it. Made it just the way the recipe is listed. Loved all the raisins and the taste of caraway seeds. I did find that it was done at 60 minutes, probably because my oven runs a little hot? So do start checking at 60 minutes. I used a cake pan this time; might use a round casserole pan next time.
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2 users found this review helpful

Overnight Coffee Cake

Reviewed: Jan. 3, 2012
I made this for New Year's morning, because my granddaughter wanted "cinnamon rolls" and I didn't feel like going to the grocery store, one more time. After reading the reviews, I decreased the nutmeg to 1/2 tsp and added 1 tsp cinnamon to the coffee cake. I also used half all purpose flour and half whole wheat flour. Next time (and there will be a next time) I will use the suggestions about a streusel topping; a little less sugar and a little more flour / oats would be good. The grandkids all loved it! It also kept well (what little was left) until we could finish it off the next morning. Thanks for the great recipe!
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2 users found this review helpful

Slow Cooker Vegetable Chili

Reviewed: Nov. 28, 2011
I made this for a Lenten soup supper (so it had to be meatless). I thought it was too spicy, but was told that people enjoyed it (and there was none left over). After reading reviews, I omitted the zucchini and added a can or corn (drained). I added a 16 oz can of diced tomatoes, used 28 ounce can of crushed (not whole) tomatoes and decreased the chili powder to 3 Tablespoons.
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3 users found this review helpful
Photo by Judy G

Sugar-Free Raisin Bars

Reviewed: Oct. 12, 2011
I have been looking for sugar free recipes to use for a bake sale. Only changes I made were to use Kroger "Brown Baking Sweetener" as the sugar substitute and increased the vanilla to 1/2 tsp. I did use 1/2 cup of the brown sugar substitute and did not think it was too sweet. Very moist and reminds me of applesauce cake. I will make this again.
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5 users found this review helpful

Sugar Free Blueberry Coffee Cake

Reviewed: Sep. 30, 2011
This was delicious. My (non-diabetic) husband gobbled up the portions I left for him, without knowing recipe used Splenda. However, this is not a low calorie dessert, as it uses 2 1/2 sticks of butter. Having said this, I will make it again.
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2 users found this review helpful

Granola Bars III

Reviewed: Sep. 11, 2011
Very good! I used parchment paper in my baking pan and did not spray it. After reading the previous reviews, I decreased the sugar to 1/4 cup (but next time I may increase to 1/2 cup) and used half oil and half applesauce (I'll do that again), and used 1/2 cup all purpose flour and 1/2 cup whole wheat flour (will do that again). I also used 1/2 cup raisins and 1/4 cup dried cherries, as well as 1/4 cup chocolate chips. Next time I will use mini chips, so they will be more evenly distributed. I think I will also add more raisins/cherries/blueberries or other dried fruit, up to 1 cup. I may also increase the nuts to 3/4 cup. Thanks for sharing this recipe. It is, indeed, easy to make and delicious!
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5 users found this review helpful

Cherry Nut Cake I

Reviewed: Jul. 26, 2011
After reading the reviews, I sifted the dry ingredients and mixed in the baking pan with the nuts. I combined all the wet ingredients (I used 1/3 cup applesauce and 1/3 cup oil and also added 1/2 teaspoon almond extract) thoroughly and then added to the dry ingredients / nuts in the pan. I thought I had stirred it pretty well, but there were still a few spots of dry flour. Next time, I will dump it all in a bowl and stir it up with a spoon there before putting it in the pan. I will also increase the almond extract to 1 teaspoon and add some cinnamon. I did like the recipe because it was one of the few dump cakes that did not call for a cake mix (which I rarely keep on hand).
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10 users found this review helpful

Peach Bread

Reviewed: Jul. 13, 2011
I made this with fresh peaches. The loaves are still cooling on the rack, but I couldn't wait any longer. Delicious! Very moist. I will save this recipe and make this again!
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2 users found this review helpful

Delicious Salmon Pasta Salad

Reviewed: Jun. 29, 2011
I would agree that 1 cup olive oil is more than needed. I used 3/4 cup and added extra vinegar. I would agree with other reviewers that it was a little bland, so added Garlic Pepper, Italian seasoning. Next time I will add something else, probably more vinegar. I also added capers and olives.
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3 users found this review helpful

Italian Sausage, Peppers, and Onions

Reviewed: Mar. 14, 2011
Outstanding! Only changes I made were to use olive oil instead of butter and used 1 link of Itallian Hot sausage and 1 link of Italian Mild (as suggested by GIGI9801). I will make this again.
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3 users found this review helpful

Chicken and Red Wine Sauce

Reviewed: Feb. 7, 2011
Excellent. I scaled this down to 2 servings and used a bone-in chicken breast. I added half an onion and sauteed it with garlic. I added a few Tbsp brown sugar (less than called for). It was very moist and tender. I served it with rice and green beans. My husband and I both loved it. I will make this again.
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3 users found this review helpful

Awesome Red Wine Pot Roast

Reviewed: Jan. 27, 2011
This was a great / easy recipe. I substituted beef broth for the water, used Pinot Noir for the wine. I did not brown it. I put the meat, wine, broth, spices and the onions, carrots and potatoes all in at the same time and cooked it for 2 hrs & 30 mins at 350. I think cooking it for 3 to 4 hours would be too long. The meat was tender and the wine and spices gave it a great flavor. I will make this again.
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19 users found this review helpful

Grilled Pork Tenderloin with Balsamic Vinegar

Reviewed: Jan. 1, 2011
Very good. I used this marinade for a pork tenderloin that I baked in the oven. I used some soy sauce (about 1/2 cup) and an equal amount of Balsamic vinagarette salad dressing, with fresh rosemary and garlic pepper. Came out great! Baked the tenderloin in the oven at 350 for about an hour.
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5 users found this review helpful

Displaying results 1-20 (of 31) reviews
 
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