GRIAM01 Recipe Reviews (Pg. 1) - Allrecipes.com (18858824)

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Giant Chocolate Chip Cookie

Reviewed: Jul. 18, 2014
This is my go to recipe for cookie cakes. I make them in round, square and rectangular and everyone says they are WAY better then the cookie companies that make them.
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Connie's Zucchini 'Crab' Cakes

Reviewed: Sep. 5, 2011
I made these exactly to the instructions, but baked them instead of frying. They were a bit dry and could have used a sauce on them. But all in all, very good!!!
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3 users found this review helpful

Connie's Zucchini "Crab" Cakes

Reviewed: Sep. 5, 2011
I made these exactly to the instructions, but baked them instead of frying. They were a bit dry and could have used a sauce on them. But all in all, very good!!!
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4 users found this review helpful

Mexican Zucchini Cheese Soup

Reviewed: Sep. 5, 2011
I did add/modify, but this is a soup that is VERY adaptable. I added 32oz box of chicken broth and instead of the stewed tomatoes, I added 2 cans of Rotel and omitted the chiles. I had already shredded all of my zucchini for baking, so I added about 3 cups of shredded zucchini and a can of black beans (could have added 2 but only had one on had) for added protein. Instead of processed cheese (which would have melted better) I used shredded mexican cheese (about 4 cups), which did clump up some, but I still think it tasted great. Lastly, I omitted the cilantro since I didn't have it on hand. I LOVED this for our first fall day rainy weather soup!!!
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8 users found this review helpful

Gingerbread Men

Reviewed: Sep. 5, 2011
I like the taste of the recipe, but had a hard time with the dough. Even after an hour in the fridge, it was still soft. I split it into 4ths and put in freezer. I left the others in the freezer while I worked with it a section at a time. I could not get them off of my silpat, so I rolled out on there, cut them and left them there to bake. Even after 2 roll outs, the dough was sticky. When I made this recipe, it only yielded 20 cookies. I needed 30 for my son's class and didn't buy anymore butterscotch pudding, so I guess we will have to just eat them and I will make them something else.
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4 users found this review helpful

Watermelon Sangria

Reviewed: Jul. 1, 2011
I noticed that the ingredients and directions are a bit off, so I made it with 9 cups of blended watermelon and then added the other 3, for a total of 12 cups altogether. I thought it was very good. If you wan to turn it into a spritzer, you can add sprite or 7-up. I am not sure how there are 16 servings, because it made about 3/4 of a gallon which is not enough for 16. So I doubled it for a concert and will take it to a concert for tailgating!!!
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8 users found this review helpful

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Sep. 27, 2009
I followed the recipe exact, except only added 1 1/4 cups of chocolate chips, because my husband doesn't like a lot of chips in his cookies (I know..he is weird). I used the medium scoop from Pampered Chef and baked them for 13 minutes, then cooled on the baking sheet for about 5 minutes before removing to cooling rack. Cookies were a bit flat. They tasted great, but I was hoping for a thicker cookie. I did not chill my dough before baking, maybe that would have made them thicker. This made 19 cookies with the medium scoop. **UPDATE** I made these again and added 3/4 cup of pecans, but left the chocolate chips still at about 1 cup to 1 1/4 cup. I scooped out the dough with the pampered chef medium scoop onto my pans lined with silpat and slipped them into the freezer for about 10 minutes, then baked them for 15-17 minutes at 350 until golden. I don't think that freezing them made a difference. Maybe I need to freeze them longer. Also, maybe I need to use a larger scoop. **update again** used the large pampered chef scoop and it made big cookies, the ones you get at a bakery. Had to bake them for 20 minutes though. BEAUTIFUL. will probably try margerine next as suggested for thicker cookies.
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2 users found this review helpful

Grandma Betty's Ice Cream Cake

Reviewed: Jul. 14, 2009
My Mother in law made a recipe similar to this for us. This was the closest recipe I could find online. I may try to submit a new one for this. Try it this way for a twist. Leave out the sugar from the crust, you don't need it. Instead of vanilla pudding, use pistachio. You get the sweet from the pudding, ice cream and whipped topping and then you get the salty from the buttery crackers (if you leave the sugar out). PERFECT combination!!! I think i may have eaten 1/2 of the pan myself. :(
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6 users found this review helpful

Chocolate-Covered OREO Cookie Cake

Reviewed: Jun. 28, 2009
Excellent recipe. My sister in law made this on vacation for her daughter's birthday. We had to go buy the ingredients again to make it a 2nd time that week. The only thing we did different was we didn't like the "frosting", so we used canned chocolate frosting instead. One of my favorites now.
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2 users found this review helpful

Italian Buttercream

Reviewed: Apr. 18, 2009
Although I made some changes, this is my new favorite frosting. Instead of egg whites, I substituted Meringue Powder and Water, and it worked beautifully. I used 10 tsp of meringue powder and 2/3 cups water. Also, as other suggested. I only used 1 cup of shortening. At the end, because I wanted a bit more sweetness, I added 1 cup of powdered sugar. Although it does take a lot of work for this recipe in my opinion, it is well worth it!!
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2 users found this review helpful
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Can't Get Enough Caramel Cookies!

Reviewed: Apr. 5, 2009
I followed some other advice and double the recipe, but left the salt at 1 tsp. I also added 2 tsp of vanilla and 1 tsp of cinnamon. I baked in a greased stoneware bar pan for 10 minutes. I let it cool for about 10 minutes, then cut them. They were crumbly when I tried to get one out of the pan. So I left the rest in the pan to cool completely and they didn't crumble.
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3 users found this review helpful
Photo by GRIAM01

Best Big, Fat, Chewy Chocolate Chip Cookie

Reviewed: Mar. 28, 2009
I followed the recipe exact, except only added 1 1/4 cups of chocolate chips, because my husband doesn't like a lot of chips in his cookies (I know..he is weird). I used the medium scoop from Pampered Chef and baked them for 13 minutes, then cooled on the baking sheet for about 5 minutes before removing to cooling rack. Cookies were a bit flat. They tasted great, but I was hoping for a thicker cookie. I did not chill my dough before baking, maybe that would have made them thicker. This made 19 cookies with the medium scoop. **UPDATE** I made these again and added 3/4 cup of pecans, but left the chocolate chips still at about 1 cup to 1 1/4 cup. I scooped out the dough with the pampered chef medium scoop onto my pans lined with silpat and slipped them into the freezer for about 10 minutes, then baked them for 15-17 minutes at 350 until golden. I don't think that freezing them made a difference. Maybe I need to freeze them longer. Also, maybe I need to use a larger scoop. **update again** used the large pampered chef scoop and it made big cookies, the ones you get at a bakery. Had to bake them for 20 minutes though. BEAUTIFUL. will probably try margerine next as suggested for thicker cookies.
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4 users found this review helpful

Mexican Rice II

Reviewed: Mar. 26, 2009
This was excellent! I followed the instructions exactly, but added a little bit of Tastefully Simple Fiesta Party Dip Mix to spice it up. After it was done on the stove top. I needed to keep it warm, so I put it in the oven covered and it did not dry it out at all. Even the next day microwaved for leftovers, it was excellent.
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3 users found this review helpful
Photo by GRIAM01

Italian Buttercream

Reviewed: Jan. 31, 2009
Although I made some changes, this is my new favorite frosting. Instead of egg whites, I substituted Meringue Powder and Water, and it worked beautifully. I used 10 tsp of meringue powder and 2/3 cups water. Also, as other suggested. I only used 1 cup of shortening. At the end, because I wanted a bit more sweetness, I added 1 cup of powdered sugar. Although it does take a lot of work for this recipe in my opinion, it is well worth it!! **UPDATE** I made this again today and it seemed softer than usual. I think it was because I put the meringue powder in the bowl before I added the water, so the mixer didn't get all of it when whipping it up. Poor the water first, then add the powder slowly to incorporate then whip on high. Also, I wanted chocolate frosting, and added 1 1/4 cup of cocoa WAY TOO MUCH, unless you like a very RICH chocolate frosting. I will take it to 3/4 cup or 2/3 cup next time. To try to compensate for the "softness" I added another 1/2 cup of shortening, but I could taste some of it. I am hoping the chocolate will hide it a bit.
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53 users found this review helpful

Amazing Whole Wheat Pizza Crust

Reviewed: Jan. 21, 2009
I too modified this recipe but agree with some others that it is better as a gourmet pizza dough than regular cheese and pepperoni. Although my 3 year old ate 3 pieces of of the cheese and pepperoni, so he must really like it. I used all whole wheat flour (3 1/4 cups) and 1 Tbsp of Honey in place of the sugar. I sprinkled cornmeal on the pizza stone so it wouldn't stick. I made a medium cheese and pepperoni and a olive oil garlic base with chicken, tomatoes, green peppers and monterrey jack cheese and it was GREAT!!! Would highly recommend.
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3 users found this review helpful

Chocolate Trifle

Reviewed: Jul. 20, 2008
I have made a variation of this several times and I am always asked to make this. Try sprinkling Kahlua over the brownie layers. Also, use white chocolate pudding mix and combine with the cool whip to combine the pudding and cool whip layer. Freezing the Heath bars and crushing them is much easier, or just use a package of Skor bits. Yum...great recipe, very very easy!!
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3 users found this review helpful

To Die For Blueberry Muffins

Reviewed: Mar. 29, 2008
Hands down the best blueberry muffin recipe!!! I was leary when I mixed the batter because it was thick, but these were perfect. My husband and son love them and ask for them often. I make my own crumb topping (white sugar, flour, crisco) on top. Usually makes 9 muffins for me. YUM!!!!
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2 users found this review helpful

Creamy Au Gratin Potatoes

Reviewed: Mar. 29, 2008
I forgot to butter the pan and they did stick a bit, on well, sometimes the burnt on is the best tasting. I added Garlic Garlic from Tastefully simple ( I add it to almost everything) I did add the bread crumbs to the top, but they kinda got buried in all that cheese, but I bet a cracker crust would be good on top of it. Very good homestyle recipe!! Update, I doubled the recipe for Easter this year, doubled everything except used only 3 cups of milk. YUMMY!!! Uncovered the last 15 minutes to brown the top. Excellent.
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3 users found this review helpful

Fresh Strawberry-Oatmeal Cookies

Reviewed: Mar. 29, 2008
Definitely had to add 1 cup extra flour and added 1 tsp of baking powder. I used a larger cookie scoop and only yielded 30 cookies, but baked them for 12-14 minutes. They are very cakey, but had a great taste.
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3 users found this review helpful

Award Winning Soft Chocolate Chip Cookies

Reviewed: Nov. 19, 2005
I have made these cookies several times now and they always stay moist. Everyone asks me for the recipe when I make them. They are simply the best chocolate chip cookie ever!!
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2 users found this review helpful

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