BETHGINGRICH Recipe Reviews (Pg. 1) - Allrecipes.com (18817653)

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BETHGINGRICH

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Zucchini Herb Casserole

Reviewed: Jun. 25, 2007
This is a big hit with our family and for the company to whom we have served it. I increase the rice to 1/2 cup and cook the rice with one chicken boullion cube; only use 1 tablespoon of the oil (and I use olive oil); I use 1/2 cup of regular chopped onion instead of 1 cup of green onion; I doubled the spices and only used 1/2 cup of sharp cheddar in the casserole and 1/2 cup of sharp cheddar on top. GREAT recipe and a wonderful way to use the vegetables from my garden. You won't be disappointed!
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220 users found this review helpful

Pumpkin Cookies V

Reviewed: Oct. 1, 2009
Very good cookie! To save some fat, I used 1/2 cup shortening, 1/2 cup butter and 1 cup of applesauce in place of the 2 cups of shortening. They turned out amazing - my cookies turned out looking like the kaspmary picture. Only other thing I did, based upon other reviews, was use 2 tsp. of pumpkin pie spice in place of the cinnamon, but felt they were still a little too bland for me, so I also added about 1/8 tsp. of nutmeg and 1/2 tsp. of cinnamon. Dipping the cookies in the icing worked out great. I cooked mine for 16 minutes at 350. I used a medium-sized cookie scoop. Definitely smooth the "sticky-uppy" parts after the dough is on the cookie sheet (I used insulated cookie sheets, too). Perfect!
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14 users found this review helpful

Camp David Spaghetti with Italian Sausage

Reviewed: May 20, 2010
This recipe got rave reviews from the family. I doubled the recipe and am so glad I did! Like others, I crumbled the sausage (I used lean turkey Italian sausage links) and cooked it with the ground beef mixture. Absolutely wonderful! This will be our permanent spaghetti sauce recipe. Just as an FYI, if you prepare it this way, the sauce is VERY meaty.
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12 users found this review helpful

Grilled Salmon with Bacon and Corn Relish

Reviewed: May 12, 2014
Absolutely fabulous. To save the fat, I didn't cook the vegetables in the bacon grease. I oven baked my bacon, patted it dry with paper towels and then diced/crumbled it. I then put the bacon in a saute pan with the veggies and a TINY bit of olive oil. I added the cayenne pepper to taste and I bet I ended up with more like 1/4 tsp. of cayenne (and it was not too spicy). Corn is not yet in season, so I used one can of shoepeg white corn (niblets) and the ratio to the rest of the relish was perfect. We grilled a 2-1/2 pound filet of salmon and this was just enough relish for that size. For a larger piece of salmon, I would have to double the relish. Everyone loved it!
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11 users found this review helpful

Raspberry and Almond Shortbread Thumbprints

Reviewed: Dec. 16, 2010
I LOVE these cookies and have been making them for years at Christmas. I have a convection oven and cook three trays at once and they always turn out perfectly. I use insulated cookie sheets and adjust my oven according to the manufacturer's directions (for mine, I turn the oven down 25 degrees). Also, I drizzle the top of my cookies with melted white chocolate instead of the confectioner's sugar glaze. Pure heaven!
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8 users found this review helpful

Pumpkin Yeast Bread

Reviewed: Sep. 22, 2010
Love this bread! Only changes I make (for our family's tastes) are that I change the margarine to butter (to save the trans fat), I increase the cinnamon by 1/4 tsp. and add 1/8 tsp. cloves. I also use two cups of white bread flour and one cup of wheat flour. Has a great mild flavor and nice texture. I make the dough in the bread machine and then braid the dough (like challah) and bake at 350 degrees for approx. 25 minutes. Brush with melted butter (just a little!) when it comes out of the oven. YUM! My six-year-old especially loves this bread.
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5 users found this review helpful

No Bake Cookies I

Reviewed: Aug. 25, 2009
Only change I made was to use smooth peanut butter and I used the new Jif Natural. The cookies turned out perfectly!! My little guy is gobbling them up. Thanks for the recipe. The boiling time is perfect.
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5 users found this review helpful

Four Cheese Margherita Pizza

Reviewed: Jul. 17, 2007
This has always been my very favorite pizza and this recipe is GREAT! I can get an upset stomach from too much garlic, so I substitute 1/2 teaspoon garlic salt for the 1/2 teaspoon sea salt and don't use the tablespoon of minced garlic - you still get plenty of flavor and no bad breath! I also use reduced fat feta cheese and don't use the fontina cheese to save a few calories and it still turns out absolutely wonderful - just like I have had at restaurants!
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5 users found this review helpful

Easy Chocolate Chip Pound Cake

Reviewed: Nov. 23, 2006
Okay, here are my two cents. This recipe is FANTASTIC, with a few little changes. I use the sugar-free, fat-free instant white chocolate pudding mix, Duncan Hines yellow cake mix, 1/2 cup of the oil (and I use Enova oil), I use Egg Beaters for the eggs and I use fat-free sour cream. I save the fat wherever I can, but have made this recipe both ways (fat-full and much less fat) and both are absolutely equally as good. I also use one cup of semi-sweet chocolate chips. I have NEVER had anyone say anything but how yummy this cake is and I get tons of requests for the recipe.
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4 users found this review helpful

Favorite Peanut Butter Cookies

Reviewed: Sep. 8, 2010
I have made these two ways - traditional with the criss-cross on top and by making "drop" cookies and adding peanut butter chips to the cookie dough. Both ways are fantastic! Very good recipe. Thank you!
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3 users found this review helpful

Steve's Chicken Noodle Soup

Reviewed: Sep. 8, 2010
Delicious! Used 1 tsp. of dried herbs for all of the herbs (didn't have fresh on-hand). Used half of the noodles, since we like to have some broth in our soup. Little one was sick and this was "just what the doctor ordered". :)
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3 users found this review helpful

White Chocolate Macadamia Nut Cookies II

Reviewed: Sep. 8, 2010
Delicious! My husband's favorite cookie and this recipe is great.
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3 users found this review helpful

Berry-Glazed Chocolate Cake

Reviewed: Nov. 12, 2006
I have made this recipe many times for family gatherings around the holidays and it ALWAYS gets rave reviews. There are never any leftovers. Absolutely excellent recipe.
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3 users found this review helpful
Photo by BETHGINGRICH

Chocolate Bliss Chunk Cookies

Reviewed: Oct. 29, 2010
I was tired of using the recipe I had for Chocolate Chip Cookies - they were good, but I have had better. I tried this recipe...this is my new "keeper". Excellent!! Beautiful and delicious.
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2 users found this review helpful

Butternut Bisque

Reviewed: Sep. 29, 2010
Love this soup! I add just a bit more salt, but other than that small addition, I make it just as the recipe states. My family looks forward to this soup each Fall. I do use fat free half and half. Yum!
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2 users found this review helpful

Baked Corn

Reviewed: Mar. 24, 2008
I was asked to bring this to an Easter dinner and it got rave reviews. Everyone loved it. To cut the fat a little, I used 3/4 cup of butter and 3/4 cup of fat free sour cream. I did also add a bit of sugar (1/3 cup) as suggested by another reviewer, to add a bit of sweetness. Also, as suggested by another reviewer, I used one and one-half boxes of Jiffy Muffin Mix (to make the 12 ounces of packaged corn muffin mix). It was moist and delicious. I know this will be the "cornbread" for which my family asks in the future to go with Chili, etc. Thanks so much for the recipe, Rhonda!
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2 users found this review helpful

Jay's Jerk Chicken

Reviewed: Mar. 20, 2008
This chicken is excellent. Every time I serve it I receive raves reviews. Thanks for the recipe!
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2 users found this review helpful

Ranch Style Oyster Crackers

Reviewed: Mar. 2, 2008
Our family has been making this for years - we love it! The only change we made is we only use 2/3 cup of oil and find that it is plenty (cut the calories anywhere you can!). Definitely a keeper.
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2 users found this review helpful

Monkey Bread I

Reviewed: Sep. 8, 2010
The first time I made Monkey Bread and it turned out great. My little guy gobbled it up!
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1 user found this review helpful

Unbelievable Chicken

Reviewed: Jul. 17, 2009
Absolutely delicious! Even my 21-year-old son, who HATES chicken in almost all forms, gobbled it up. Tender, moist - wonderful. Thank you for the recipe!
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1 user found this review helpful

Displaying results 1-20 (of 22) reviews
 
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