gina w Recipe Reviews (Pg. 1) - Allrecipes.com (18904348)

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Out of this World Turkey Brine

Reviewed: Nov. 27, 2009
This was my first time cooking a whole turkey - and my first time using a brine. I had a 22lb turkey and I brined it in my old water cooler that didn't have a lid. kept it in my spare fridge for 24 hours. Patted it dry and rubbed with butter. When the bird first started cooking I could smell Worcestershire - very strong - and I panicked thinking I was going to have a turkey that tasted like Worcestershire. I kept the turkey uncovered for the first half of the cooking time until the skin was nice and brown then tented with foil. Took 4 hours at 325. Absolutely the best turkey I have ever eaten. Nice and moist with a lot of flavor. Don't hesitate to try this recipe - it's a keeper. After I already had it in the brine someone told me I should not have brined because my turkey was already injected with some sort of solution. I was told I was going to have a salt lick. But it turned out great... Not salty at all.
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3 users found this review helpful

Hot Buttered Rum Batter - Modified 12-27-09

Reviewed: Dec. 22, 2010
Mmmmm - My uncle makes Tom and Jerry drinks every Christmas eve - this tastes almost identical. I did not use a full cup of butter (maybe 3/4 cup) - next batch I will try making it with 1/2 the butter.
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5 users found this review helpful

Too Much Chocolate Cake

Reviewed: Sep. 30, 2010
OH MY!!! This cake is spectacular. However, I did not follow the recipe exactly. I used 1/2 cup applesauce and 1/2 cup oil - in place of a full cup of oil. I also used 1/2 cup of strong brewed coffee in place of the water. Nice and moist - No need for frosting! I am glad I checked the cake after 45 minutes - it was done and an extra 10 minutes would have seriously over cooked it.
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3 users found this review helpful

Cream Cheese Frosting II

Reviewed: Mar. 17, 2007
This frosting worked out great. Not too sweet either. I only added 1/4 cup of butter. This recipe made A LOT of frosting. I considered halving it but I was making a layered cake an I wanted to make sure I had enough. I could have generously frosted two layer cakes with it.
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2 users found this review helpful

Roasted Beets 'n' Sweets

Reviewed: May 14, 2014
Loved it - made as directed
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0 users found this review helpful

Chocolate Brittle Surprise

Reviewed: Oct. 10, 2009
My grandma gave me this recipe - she called it Christmas Bark. You would never guess that the crackers are the base of this. You do have to watch it when cooking - there is a fine line between not cooked enough and overcooked.
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0 users found this review helpful

Zucchini Boats on the Grill

Reviewed: May 14, 2014
My husband and I enjoyed this recipe. I did not add the jalapenos because I wanted my kids to eat it - they weren't impressed. I did not boil the zucchini - I shallowly hollowed out the zucchini and sprinkled salt then rubbed the outside with olive oil. I did not add much of the zucchini pulp to the filling and I had no problem with it being too wet. The bread I used I left out for a few hours so it was dry. Overall it was a nice side dish and it would be easy to modify the fillings.
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1 user found this review helpful

Italian Sausage Soup with Tortellini

Reviewed: Feb. 3, 2007
I made this soup and froze half of it. It is still awesome after being frozen. I am thinking about trying this recipe with spicy turkey italian sausage to cut down on the calories.
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3 users found this review helpful

Quinoa and Black Beans

Reviewed: Mar. 23, 2012
Awesome recipe. The only thing I did differently is cook the quinoa in a rice cooker with the spices and veg. broth. Sauteed the onions and garlic then mixed it all together.
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2 users found this review helpful

Panuchos

Reviewed: Jan. 3, 2012
I have made these a few times. I have used shredded chicken and also recently tried shredded deer roast and it was equally good. I sliced avacado and squeezed lime juice over the avacado. I also usually top with cilantro. This recipe is an easy one to try out on company.
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5 users found this review helpful

French Toast Bake

Reviewed: Dec. 27, 2008
Exelent recipe! I cubed the french bread - it is easier to serve and it soaks the egg mixture up better. I did add more eggs than the recipe called for - 9 in all. I also used 1 can of evaporated milk + skim milk to equal 1 1/4 cup. Added 1 tsp. cinnamon and cut nutmeg to 1/8 tsp. I baked it at 350 rather than 400 - gives the egg mixture more time to set up without burning the top. No problems with a soggy center. Not sure how long I baked it - I kept checking the center till it looked done.
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1 user found this review helpful

Homemade Twinkies®

Reviewed: Feb. 22, 2011
The filling is very sweet but sooo good. I was wanting to make cupcakes so I only made half the amount of filling. I still had quite a bit left over and it is too sweet to frost the whole cupcake with. So I added the remainder of whipped topping to the left over filling and piped that on the cupcakes - perfect. I also used chocolate cake and chocolate pudding mix.
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3 users found this review helpful

Banana Crumb Muffins

Reviewed: Dec. 23, 2007
I made these this morning for my family and they were a hit. Nice and moist and the topping adds a little something extra. I did use oil instead of butter and a few nuts and some cinnamon to the batter. I think I will use apple sauce next time instead of oil. Definatley a keeper!
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0 users found this review helpful

Sausage Jalapeno Poppers

Reviewed: Dec. 25, 2007
This recipe is a keeper. I followed someones advice to halve and clean the jalapenos under cold water - that worked very well. I wore gloves and did not have any trouble with fumes. I cleaned the peppers the day before I needed them and waited to stuff and wrap them till the next day. I only used one pound of sausage - added a cup of chedar cheese, a little onion powder and some siracha (hot chili sauce). I had only cleaned 25 peppers and I did not have enough filling for all of the peppers - I used 2 1/2 pounds of bacon. Brushed the bacon with honey before baking - broiled the last few minutes. It was the first appetizer gone and I had several requests for the recipe. When I cleaned the peppers I removed all of the seeds and ribs - there wasn't hardly any heat so even those who don't like spicy foods were able to try them. The only downfall was the time it takes to prepare them - well over 2 hours.
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4 users found this review helpful

Amish Breakfast Casserole

Reviewed: Dec. 27, 2008
This casserole was very good. I did not follow the recipe exactly though. I made it with 10 eggs. Added about 3/4 cup of evaporated milk and also added a little sausage and some sauteed mushrooms. I like swiss cheese but was concerned that others wouldn't like it. The swiss wasn't even noticable. I think if I would have only put in the eggs that were suggested in the recipe it would have been very stiff. The extra eggs and evaporated milk made a nice consistency for the casserole. Will be making this recipe again.
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3 users found this review helpful

Amy's Cilantro Cream Sauce

Reviewed: Mar. 16, 2008
This was a nice addition to my recipe box. As long as you like cilantro and a bit of heat this is a nice topper for a variety of meats or to use in wraps. I added a half can of the salsa then tasted it and gradually added more. I ended up using most of the 7 oz can but didn't want to make it too hot for guests.
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0 users found this review helpful

Angela's Awesome Enchiladas

Reviewed: Mar. 12, 2010
This recipe was 4.5 stars. The chicken ended up being kind of loose - Maybe decreasing the water would help. My kids thought it was too spicy and didn't eat much. Nice flavor though - and if you don't like spicy food you could modify the recipe some. Update: I made these the other night and somehow forgot to add the cream of chicken soup and sour cream - they were awesome!
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Poor Man's Caviar

Reviewed: May 17, 2009
YUM! This was not a particularly pretty dish but it tasted great. I used 3 avocados and after I chop them up I squeeze some lemon or lime juice on the avocado, red onion instead of green onion, and about a 1/3 cup of chopped cilantro. I have tried it with the dressing listed in the recipe and also tried it with Italian dressing and liked the Italian dressing better. Make sure your avocados are firm yet ripe. Don't mix everything until all of the ingredients are in the bowl. The more you stir it the uglier it looks.I have also used canned tomatoes instead of fresh and it worked out fine - just drain the tomatoes well. A can of rotell tomatoes adds that extra heat if desired. This one is a keeper. Great with the Frito lay scoops! ADD SOME CILANTRO - IT MAKES IT EVEN BETTER!!
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7 users found this review helpful

Uglies

Reviewed: Dec. 28, 2010
Surprisingly simple and good. I made some with BBQ sauce and some plain because I have 2 kids that don't like BBQ. The name does fit the product though - quite ugly.
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0 users found this review helpful

Mile-High Peanut Butter-Brownie Pie

Reviewed: Nov. 26, 2010
I don't think I will be making this very often - because I could have ate the whole darn pie myself! Oh my! This one is a keeper. Followed the recipe exactly. It came out perfect and was firm enought to cut into small pieces which was necessary because it is very rich. I read the other reviews and wished I had used chopped up peanut butter cups too. If cutting the pie when it is cold it is hard to cut - let it sit out for a bit and it makes cutting much easier.
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24 users found this review helpful

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