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Bone-In Ham Cooked in Beer

Reviewed: Nov. 19, 2012
Over here, across the state line in MN, I wouldn't have guessed that cooking a bone-in ham in beer would be either a particularly good, or bad, idea. Personally, I would've gone with neutral, at best. I was wrong. I used two cans of beer and a can of mandarin oranges because I didn't have any canned pineapple. That had to be the least dry ham I've ever made! And I didn't go crazy basting it either. I think I might've basted it 3 times total in the 2 1/2 hours it was in the 250° oven. (9lb. spiral cut ham from Aldi) Thanks LBMQH!
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Pasta with Gorgonzola and Sweet Onion

Reviewed: Mar. 12, 2011
I thought I would love this recipe because I love all of the ingredients on their own. But after making it, it seems to me to be a huge waste of Gorgonzola. I'm sorry.
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4 users found this review helpful

Red River Beef Stroganoff

Reviewed: Jul. 10, 2010
So, so good! I used many suggestions from the reviews. I marinated in 1 c. cold coffee, 1 c. soy sauce & garlic salt for about an hour. I added 8oz red wine(Shiraz), Dijon mustard, 8 pressed garlic cloves and then simmered for about an hour. I didn't have fresh onions on hand, so I used some diced onions (a combination of red, yellow and white) that I had frozen. I also used Top the Tater Sour Cream because I never have regular sour cream on hand. Other than those changes, I followed the directions/recipe to a T. Perfect comfort food! Oh yeah, I skipped the 'shrooms (ick!) and Worcestershire Sauce (double ick!) But other than THAT... I followed the recipe to a T. :)
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3 users found this review helpful

Eggy Doodle Sandwiches

Reviewed: May 24, 2009
The first time I made this I was really impressed. I only made one half and served open faced. Now, I make fresh garlic butter to spread on the bread. I fry the "cutout" circle part separately, and then use it to catch any egg yolk that ends up on the plate. That is, if I've managed to cook the egg just right. The best morning comfort food ever! Thanks for sharing!
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34 users found this review helpful

Creamy Veggie Fondue

Reviewed: Nov. 28, 2008
I followed most of the advice from the reviews and I didn't care for this recipe. It did have a chalky texture and wasn't creamy enough for my idea of a fondue. But my brother said "it's not that bad". So 3 stars, I guess.
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3 users found this review helpful

Down Home Macaroni and Cheese

Reviewed: Sep. 2, 2007
Definitely stir and cook the flour/milk mixture! I kept testing with a few bites until the "grainy" thing went away. Also try a Bay Leaf or two after adding the milk. YUM! I also used 3 c. of noodles because we like extra sauce. Wonderful recipe! Thanks! (Actually, Lane Bryant probably loves you more for this recipe! LOL)
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4 users found this review helpful

Spinach Stuffed Chicken Breasts

Reviewed: Aug. 27, 2007
Wow! I mixed 2 parts Top the Tator Sour Cream with 1 part Mayo, added the pressed garlic and Parmesan cheese. (Didn’t have Feta or Gorgonzola on hand). I used fresh spinach and layered it inside the split chicken breast with sliced Monterey Jack cheese, and the sauce mentioned above, and then wrapped it in bacon. Wow! Be sure to save a little of the sauce for dippin’!
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2 users found this review helpful

Austrian Pancake

Reviewed: Aug. 26, 2007
This is like one, huge popover! Although mine didn't rise in the middle. Only the outsides did. I will try 1/2 as much butter next time because it was "floating" in the middle. Also, I used sea salt instead of table salt, I don't know if that would make a difference? Still, it's very good!
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12 users found this review helpful

Sarah's Applesauce

Reviewed: Aug. 19, 2007
Quite simply divine! Well worth the time! I was wondering if this would turn out the same if you put the apples through a food processor instead of chopping them? Any ideas? Thanks for passing along the recipe, it's great.
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1 user found this review helpful

Creamy Beef Stroganoff

Reviewed: Jul. 5, 2007
Excellent recipe! I made this recipe meatless. I sautéed diced onion & 2 cloves of garlic in butter first. I didn’t add any flour. ½ can water and ½ can milk with two beef broth cubes. Dijon mustard (great suggestion from other reviewers!) and Top the Tater sour cream (chive/onion flavored). I also added a couple shakes of Tarragon, which I felt really added depth to the recipe. For anyone worried about the mustard… the mustard taste does stand out a lot, until the sour cream is mixed in. Then it blends seamlessly. WONDERFUL!
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6 users found this review helpful

Bean Burrito Casserole

Reviewed: Jun. 24, 2007
I tried the nacho cheese soup as some other reviewers suggested…and we did not care for this at all. It was edible (which is why I gave it two stars) but I’ll never bother with this one again.
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2 users found this review helpful

Clayton's Pork Chops

Reviewed: Mar. 10, 2007
GREAT recipe for freezer burnt pork chops!!! They came out very good, you'd never guess how much ice was on them. I'd make again in a pinch.
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12 users found this review helpful

Baby BLT

Reviewed: Nov. 23, 2006
A LOT of work! Taste was okay if you ate them right after making. I made them a few hours ahead of time and when it was serving time, the color of the mixture had changed. Making it look like something was spoiled. I won't make again.
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1 user found this review helpful

Blue Cheese Garlic Bread

Reviewed: Nov. 23, 2006
I really like this recipe. Easy and quick to make. And the Blue Cheese makes it seem more "high brow" somehow. I also made a batch with Mozzarella cheese. I woudn't do that again. Also, I substituted fresh garlic and that added a great touch.
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11 users found this review helpful

Feta Cheese Foldovers

Reviewed: Dec. 4, 2005
I didn't think these lived up to my expectations. I would make them again, but with a cottage cheese and mozzarella filling.
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1 user found this review helpful

Minnesota Pork Chops

Reviewed: Mar. 11, 2005
Very good! I cooked for 2 hours at 325 and the rice was wonderful and fully cooked. Not soupy at all, as other reviewers have said. I would definitely make again.
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3 users found this review helpful

Vidalia Onion Tart

Reviewed: Sep. 23, 2004
LOVED IT! I served this to 7 different people and they all loved it! The only change I made was I substituted Top the Tator Sour Cream and I added chopped green onions too. Great Recipe, Thank-you.
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16 users found this review helpful

Deeeelicious Vidalia Dressing

Reviewed: Sep. 14, 2004
With a ton of "doctoring" this may be an okay recipe. I tried less liquids, more liquids, adding mayo...nothing worked. Sorry, better luck next time.
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12 users found this review helpful

 
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