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

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Egg Drop Soup I

Reviewed: Feb. 22, 2006
This was really good, and even my 11yo picky eater loved it. I did make it with chicken broth, and next time I'll use fresh onion coarsely chopped rather than dried minced onion. The dried minced onion gave the soup an slightly strange texture. Overall though, simple is sometimes best and this is a very simple recipe.
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1 user found this review helpful

Stove Top Tamale Pie

Reviewed: Apr. 29, 2006
This was really good! I browned the meat on the stove, added all the ingredients and then transferred it to a lasagne pan. I added most of a 16 oz can of corn and about a half a cup of sliced black olives. Then I dolloped the cornbread mixture over the whole thing, sort of cut it through with a knife and baked in a 400 degree oven until the cornbread was done. Top with cheese, green onion and a few more black olives and bake until the cheese is melted. Good stuff -- My 11yo picky eater even loved it!
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2 users found this review helpful

BBQ Glazed Homemade Meatballs

Reviewed: Nov. 7, 2006
These meatballs were great and everyone in the house loved them -- especially the 12yo, who said they were awesome. For the sauce, I did cut the brown sugar in the glaze in half as recommended by others, and it could have been reduced even more. With half the recommended amount of brown sugar, the sauce is still very sweet, maybe too sweet. I'd recommend starting with about a quarter of the recipe amount of brown sugar and working your way up from that. (Another idea is to make the meatballs without the glaze and use your favorite BBQ sauce instead.) As for quantity of sauce, you really don't need to smother the meatballs, so I don't think doubling the sauce is really necessary. For the meatballs themselves, I substituted 2% milk for the evaporated milk to lower fat grams, and it was fine. I used regular Old-Fashioned Oats rather than quick cooking, and the oats cooked up just fine.
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104 users found this review helpful

Quick and Easy Chicken Noodle Soup

Reviewed: Nov. 7, 2006
This is so easy to make and so good! I cook the chicken breasts in the broth to make the broth a bit richer, then build the soup from there.
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219 users found this review helpful

Tuna Noodle Casserole from Scratch

Reviewed: Nov. 7, 2006
This was a nice change from the recipe I've always used. I thought it was a bit dry and would have liked a little bit more sauce. I used frozen peas and thought they overwhelmed the taste a bit, and will use a smaller amount next time.
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Turnaround Turkey and Rice

Reviewed: Nov. 21, 2006
DH loved this, but I thought it was bland. It wasn't bad, just not very flavorful. I added frozen mixed vegies; next time I'll just add frozen broccoli as I don't care for peas.
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Cindy's Turkey Salad

Reviewed: Nov. 28, 2006
This is really good, with a little bit of zip to it. I made the recipe for six servings instead of 12 and used fresh chopped cilantro. I added a couple of tablespoons of sweet onion and I only used 1/2 t. salt and 1/2 t. pepper. As suggested by another chef, I served it on a toasted onion bun.
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1 user found this review helpful

Oyster Dressing II

Reviewed: Nov. 28, 2006
Very good. I didn't have poultry seasoning, so I used Thyme and Sage in equal proportions -- BF liked it very much, but suggested just a bit more sage next time.
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5 users found this review helpful

Light and Fluffy Spinach Quiche

Reviewed: Jan. 7, 2007
This was excellent. I added a tiny bit of minced garlic, and a cup of fresh sliced mushrooms, and both were excellent. The baked quiche did not set as solidly as I normally like, so next time I would add an egg and cut back a bit on the milk/mayo mixture. Otherwise, this was a great treat.
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54 users found this review helpful

Cadillac Pimento Cheese

Reviewed: Jan. 7, 2007
This is absolutely wonderful and reminded me of my Nanny's Pimento Cheese spread. I don't care for Velveeta cheese food, I used shredded Cheddar Cheese, and it was perfect.
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0 users found this review helpful

Amazing Pecan Coffee Cake

Reviewed: Jan. 12, 2007
OMG, this is an amazing coffee cake. I did as others suggested and increased the topping to 1-1/2 of what is called for and that was a perfect amount. I changed nothing else. This cake is moist and tender and the topping is sweet and crunchy. Incredible cake!
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1 user found this review helpful

Beef Pot Pie III

Reviewed: Feb. 16, 2007
This came out wonderful, even though I made a number of adjustments. I used leftover pot roast, which cut down on the prep time considerably. I added 1/4 c. chopped onion; 1 clove garlic, chopped; and 1 stalk celery sliced; and 1/2 t. Seasoned salt; 1/2 t. Italian Seasonings; and 1/4 t. pepper. After cooking the vegetables, I realized the remaining broth was not going to make enough sauce, so I also added one package of brown gravy mix, prepared, to the final sauce, and added a splash of red cooking wine. Instead of just frozen peas, I added 1/2 c. frozen corn as well. I pre-baked the bottom crust for about 7 minutes and it came out nice and flaky, not at all mushy. I added sliced mushrooms to the top of the vegetables in the pie before putting on the top crust. The one thing I didn't do, but will next time is layer the vegetables and sauce in the final assembly. I had just put the sauce over all the vegetables and it didn't soak through like I would have liked. This recipe probably would have been great with a lot less tinkering by me, but it came out wonderful even after playing with it.
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233 users found this review helpful

Ham and Potatoes Au Gratin

Reviewed: Apr. 11, 2007
F-A-B-U-L-O-U-S. I used leftover smoked ham. I also doubled the recipe, but instead of 2/3 c. butter, just used 1/2 cup, which was more than enough. I increased the onion to 1/2 cup and added one clove of minced garlic, which I sauted in the butter before adding the flour. I parboiled the potatoes, as suggested by another reviewer. I topped the casserole with some bread crumb topping that I make with a sliced of toasted wheat bread that I put in the food processor with some oregano and parmesan cheese. DH was ready to lick his plate clean. Talk about some great comfort food!
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1 user found this review helpful

Broccoli and Ramen Noodle Salad

Reviewed: Apr. 11, 2007
I love the crunchy texture of this salad. I reduced the sunflower seeds to 1/2 cup and used 1/2 cup slivered almonds instad of the peanuts. Even the kids love this one.
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1 user found this review helpful

Restaurant-Style Tequila Lime Chicken

Reviewed: May 19, 2007
Excellent! I used the ranch/salsa shortcut as indicated by others and it came out wonderfully. Everyone raved at how moist and tasty the chicken was.
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Mexican Rice II

Reviewed: May 19, 2007
Excellemt! It came out just like the rice served at our favorite Mexican restaurant, both in taste and texture. Will make again and again.
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Honey Butter

Reviewed: May 19, 2007
This was great! Added 1 tea. vanilla as suggesged by others, but will probably back that down go 1/2 tea. next time.
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1 user found this review helpful

J.P.'s Big Daddy Biscuits

Reviewed: Jun. 23, 2007
The dough is definitely sticky as noted by other reviewers, but the biscuits come out great. I added a little flour during the kneading stage, but not much. Don't be tempted to pat your dough out thinner than 1", your biscuits will not be as fluffy. Also, another reviewer had a great tip -- don't twist the cutter when you're cutting out the biscuits. It seals the edges and they don't rise as well. Kist press it down and lift it back off. Another reviewer suggested cutting the dough with a sharp knife, which would seem to work well too.
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Skillet Beef and Macaroni

Reviewed: Jun. 24, 2007
My former mother-in-law gave me this recipe more than 20 years ago and it was a staple for years until I lost the card. It's great to find it again. I always added either fresh garlic with the chopped onion, or alternatively garlic powder, but otherwise, this is pretty much the same recipe. Thanks for helping me find an old favorite.
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Mom's Mustard Style Potato Salad

Reviewed: Jul. 28, 2007
This was just too bland made as is, also as noted, very dry. Doubled the dressing and that helped a bit, but it just didn't have any flavor at all until I added some garlic salt, salt, and red wine vinegar, and then it was barely flavored. I also increased the relish a bit. Just not at all what I was looking for. Not inedible, just not much to it. Won't be making again.
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