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

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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

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

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

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

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

Chicken Stir-Fry

Reviewed: Jan. 5, 2008
Very good, we all enjoyed it. I added fresh mushrooms this time, and next time I'll add some water chestnuts and/or bamboo shoots.
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0 users 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

Meatball Grinders with a Yummy Sauce

Reviewed: Sep. 23, 2007
Wow, excellent sauce! I cut back just a little bit on the apple jelly based on other reviews and used three heaping tablespoons instead of 10 oz. I put all the ingredients in a slow cooker along with a double batch of "The Best Meatballs You'll Ever Have" on this site. This does make a lot of sauce, so don't hesitate to add more meatballs than this recipe calls for. I cooked the sauce in the slow cooker for about five hours. Great meal for after church on Sunday.
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17 users found this review helpful

Clone of a Cinnabon

Reviewed: Dec. 1, 2007
WOW! Amazing! I made these for the first time to take to a church gathering and got RAVE reviews. I didn't change a thing. This one is a definite keeper.
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0 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

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

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

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

Chicken Pot Pie IX

Reviewed: Oct. 7, 2007
I boiled the chicken breasts, carrots and celery in a 50/50 mixture of chicken broth and water and saved the liquid when the breasts were done. I used that liquid in place of the broth called for in the recipe. I added one clove of garlic and a can of mushroom stems and pieces. Everything else was exactly as called for in the recipe. It came out great and hubby and son both thought it tasted just like the good store-bought chicken pot pies. Definitely a keeper recipe.
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1 user 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

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

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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Cheese Herb Bread

Reviewed: Nov. 30, 2007
I subbed 3 tea. Italian Seasoning (instead of using the called for marjoram, thyme, basil and oregano) and the bread came out great. DH said it tasted like Macaroni Grill's bread. Mine caved in, but I've read that is due to too much moisture in the loaf. The dough did seem rather wet, so next time I will reduce the water to 1 cup and see what happens. Otherwise, this was a great tasting loaf and DH toasted a slice and made a deli sandwich with it that is amazing!
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2 users found this review helpful

Pizza Crust for Bread Machine

Reviewed: Jan. 26, 2008
Great crust! We like a thin crust, so we found that one batch of this will make two medium-sized thin crust pizzas. The only thing I did different was add 1 Tbsp. Italian Seasoning for a little extra kick! This bakes on a pizza stone wonderfully.
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Crab Rangoon III

Reviewed: Jan. 5, 2008
DS loves these! The default recipe with 15 servings is definitely way too much for the three of us, so I use one can of crab meat and a half a package of cream cheese. I leave out the water chestnuts.
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