Gr8typist Recipe Reviews (Pg. 1) - Allrecipes.com (18615726)

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Hearty Hamburger Soup

Reviewed: Feb. 17, 2013
I used all ingredients exactly as written and only changed the cooking method to slow cooker. Excellent, hearty soup, but could use a bit of zip -- next time I'll add a bit of chopped jalapeno and maybe just a tad of salt. I might also try adding a can of drained black beans. As for cooking, brown your hamburger with the onion and garlic before putting in your slow cooker, then add all the other ingredients. Cook on high for 2 hours and then low for 6 more hours. Perfect!
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5 users found this review helpful

Baked Pork Chops I

Reviewed: Apr. 13, 2011
My husband turned up his nose when I bought pork chops, and wound up raving over how wonderful this recipe was. I omitted the flour and just dredged in egg then bread crumbs. After skillet browning, I only baked 30 minutes (the recipe calling for 1 hour is as others have noted, WAY too long). While baking, I combined the soup, milk and wine in a saucepan and warmed it. At the end of 30 minutes baking, I poured the sauce over the chops, recovered with foil and returned to the oven for 20-30 more minutes. Very tender and moist and a big hit with teenage son and husband. Served with German Potato Pancakes, also on this site.
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3 users found this review helpful

Churros

Reviewed: Jan. 23, 2011
Based on the reviews and the couple of minor adjustments suggested by Cat, I made this recipe with just 2 TBSP sugar and 1 TBSP oil, otherwise everything else is the same. The sugar/cinnamon coating is way more than you need for one batch, so cut it back to 1/4 to avoid waste and shake warm Churros in a paper bag to coat. I also used the large star tip on Pampered Chef Easy Accent Decorator and had the perfect Churros. If you pump them out onto an icing spatula and then turn them into the oil, they hold their shape beautifully. Excellent recipe!
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22 users found this review helpful

Chicken Taquitos

Reviewed: May 22, 2010
This is a highly customizable recipe. We substituted ground beef seasoned with taco seasoning and instead of green salsa, we used a jar of three chili salsa. One tip: Rather than using up a ton of toothpicks, use bamboo skewers, which you can resuse over and over as you're cooking. It's a labor intensive recipe, but comes out wonderful!
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5 users found this review helpful

Dr. Michael's Yeasted Cornbread

Reviewed: Jan. 26, 2010
This makes a really impressive, pretty loaf. I usually make the dough in the bread maker and then give it one last rise on the stove in a bread pan and bake it at 350 for 30 minutes so I have a more traditionally shaped loaf. This bread rose very impressively and it baked a beautiful golden brown. Unfortunately, as some other reviewers noted, this bread is pretty bland. Its not even white bread bland, it's almost tasteless bland. It's not by any means inedible, nor is it bad, it's just not "good" if you know what I'm trying to say. It really needs more sweetness or maybe a splash of hot sauce for some zing. Pretty loaf, just not much flavor at all. May try again with some recipe modifications.
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3 users found this review helpful

Authentic, No Shortcuts, Louisiana Red Beans and Rice

Reviewed: Jan. 11, 2010
I did not care for this recipe. It was bland, tasteless, was sort of grey in color, pasty and had the consistency of gruel when done. There was no flavor at all and the rice turned to mush. I was so disappointed! Scratch this one off the list!
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10 users found this review helpful

Chili-Lime Chicken Kabobs

Reviewed: Sep. 7, 2009
Wow! Great recipe. I didn't do anything to alter the recipe and it came out great. Not only were they very pretty, the peppers, onions and tomatoes I put on the skewers with the chicken were delicious. I served on a bed of rice.
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1 user found this review helpful

Fresh Tomato Salsa

Reviewed: Aug. 30, 2009
Take the other reviewer's advice and cut the Serrano peppers back to two! Five is insane. Two was plenty hot for us and my hubby likes his salsa spicy. I also added one chopped clove garlic. Excellent.
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2 users found this review helpful

Taco Potato Pie

Reviewed: May 13, 2009
This was really good and a hit with the family, but no. 1, the picture with it is not the right picture. The mashed potato "crust" is not really a crust, per se, and the final product is really better suited to be a filler for a soft taco, or maybe used as a dip for tortilla chips. The taste is great, it's just not meant to be a pie. It's filling consistency.
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15 users found this review helpful

Southwest Chicken

Reviewed: May 4, 2009
This recipe is okay, but after reading all the reviews and then preparing the dish, I can definitely see how if prepared as written it would be bland. I browned about a half cup chopped onion and a minced garlic with the chicken breasts. I upped the cumin from a pinch to 1/2 t., and added 1 t. Chili Powder. It was still, even with all this, a bit bland for us. If I try this again, I will look for other ways to spice it up a bit. My 14yo also suggested melting cheese over the top, and I kind of think he might be on to something.
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1 user found this review helpful

Pocket Bread

Reviewed: Mar. 21, 2009
I've tried this twice and both times the dough was a gluey, gloppy mess, impossible to work with and went straight into the trash. I don't know what I'm doing wrong, but there is not enough flour or something in this recipe.
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3 users found this review helpful

Bacon and Potato Soup

Reviewed: Feb. 8, 2009
This was very good. I read the reviews and using reviewer suggestions, added 1/2C half & half, and increased the cheese a bit. Before adding the milk and cheese, I used a hand blender and blended the soup just a bit. Perfect texture.
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1 user found this review helpful

Rye Bread Party Pizzas

Reviewed: Jan. 10, 2009
A dear departed friend gave me this recipe years ago. She added a handful of oregano. She also gave me the tip that these freeze very well. Just put them together on the party rye, freeze on the cookie sheets, and when you're ready to eat them, just toss a few on a baking sheet and bake at 400 until browned on top.
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16 users found this review helpful

Turkey Pot Pie

Reviewed: Dec. 3, 2008
This was excellent prepared as is. I only added a can of sliced mushrooms, since we like them. The quantity of filling for a deep dish pie plate was perfect. It was definitely plenty of "gravy" without being so much that it bubbled out while baking. Definite keeper!
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0 users found this review helpful

Honey Whole Wheat Bread

Reviewed: Jul. 2, 2008
This bread is the perfect texture -- not too dense and not full of holes. I add 3 Tbsp of vital wheat gluten to help with rising, as well as increased the salt to 1 tsp. Per other reviewer's suggestions, I increased the honey to 1/4 cup. I use the dough cycle on my bread machine and then turn the dough out into a bread pan and let it rise about 30 minutes before baking for 30 minutes at 350 in the oven. We just like the traditional bread shape better, and I think bread baked this way is lighter than bread machine baked bread. Great recipe!
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3 users found this review helpful

No Fail Pie Crust I

Reviewed: May 13, 2008
Absolutely awesome crust! It was tender and flaky. This recipe as stated makes enough dough for a top and a bottom crust. Awesome, and I didn't change a thing!
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2 users found this review helpful

Best Bread Machine Bread

Reviewed: Apr. 27, 2008
Wow, great loaf of bread. Like other reviewers, I increased the salt to 1-1/2 tsp. I also buy bread machine yeast in the jar, so one packet is equivalent to 2-1/4 tsp. yeast. I used the dough cycle on my bread machine and then put the dough in an oiled bread pan, let it rise for 30 minutes, then baked for 30 minutes at 350°. It makes a soft, dense loaf, and the taste is excellent.
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8 users found this review helpful

Enchiladas

Reviewed: Apr. 2, 2008
Great taste and goes together very quickly for a fairly fast home-cooked meal. I did add a package of taco seasoning to my ground beef, otherwise followed the recipe exactly. Both my husband and my 13yo eating machine loved this!
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1 user found this review helpful

Best Chocolate Chip Cookies

Reviewed: Apr. 1, 2008
This makes a great cookie. However, if you're using butter rather than margarine, be sure to keep the cookie dough refrigerated between batches. My first cookies came out great, but as my kitchen warmed up from the oven, and the dough sat out, the butter in the cookies started to separate out as they baked making a mess on my Air Bake cookie sheets. The resulting mess had to be pried off -- tasted good, but still a mess. So, don't let the dough warm up if you're using butter, and don't put the dough directly on a warm cookie sheet either.
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4 users found this review helpful

Mexican Style Shredded Pork

Reviewed: Mar. 4, 2008
Great recipe! My family is not really very fond of pork, but I've made this twice now and my family loves it. Stores great and makes wonderful sandwiches later. It's especially good packed in a lunch with a little BBQ sauce on it. This worked great with a pork loin roast, and I also made it with some thick cut pork loin chops I had in the freezer.
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3 users found this review helpful

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