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Strawberry Coffee Cake

Reviewed: Jun. 24, 2012
Tasty way to use up strawberries - easy and versatile! I made healthy subs - wheat flour for 1/2 AP flour, Splenda blend for the sugar, Smart Balance for butter. I also added 1/8 cup ground flaxseed meal to the cake, and 1/8 cup toasted wheat germ to the topping. Instead of adding the pecans to the topping, I sprinkle them on top so they can get toasted. Hubby and son said it was AWESOME - I was lucky to get any!
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Aunt Norma's Rhubarb Muffins

Reviewed: May 27, 2012
I "healthified" this recipe and they were still very good. I subbed in whole wheat flour for slightly less than half of the flour, subbed wheat germ for the walnuts, and omitted the melted butter. I halved the recipe (using a whole egg with 1/2 yolk) expecting to yield 24 mini muffins, but only ended up with 14. These rise quite a bit. I will also try applesauce in place of the oil next time.
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Cranberry Upside-Down Coffee Cake

Reviewed: Feb. 13, 2012
SO yummy! I don't own a springform pan, so I lined a 9" cake pan with foil-backed parchment paper - worked perfectly. Subbed Smart Balance for the butter (as I always do), and Splenda Baking Blend for the sugars. I also used light sour cream, next time I will try nonfat yogurt. Reduced temp by 25 degrees because of my dark pan, and laid a piece of foil on top halfway through the baking time to keep from overbrowning. Mike was done at 55 min. I will only chop the pecans coarsely next time, and will sprinkle in the pan before the cranberries. I will also freeze more cranberries next holiday season, so I can enjoy this more often!
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Great Garlic Bread

Reviewed: Jan. 22, 2012
Tasty and highly versatile - great as is. If I have it on hand I add 1/2 tsp minced garlic and sub Smart Balance for the butter. I've also subbed shredded Italian blend cheese for the mozzarella.
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Delicious Ham and Potato Soup

Reviewed: Dec. 26, 2011
Tasty and versatile! I upped the ham to 1 cup, and subbed cauliflower florets for about 1/2 cup of the potatoes (I ran short). I didn't have bullion granules, so I used most of a can of chicken broth (left over from another recipe), added water and 3 bullion cubes to make up the difference, and boiled the veggies in that. I only used 1/2 tsp white pepper, and thought it was almost too much, for my taste anyway (everyone else thought it was just right). Because my hubby can barely tolerate onions, I cooked them in the butter till translucent, and left them in the roux. Worked marvelously.
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Moist N Tender Wings

Reviewed: Sep. 5, 2011
These were a hit with my hubby, although for my own personal taste I will omit the chili powder in the future. I used 2 pkgs of fresh "wingettes", and probably had enough sauce for 3 pkgs. Made these while camping using a propane cooker (runs MUCH hotter than a home slow cooker), they were just starting to burn at about 90 min.
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Zesty Slow Cooker Chicken Barbecue

Reviewed: Jul. 27, 2011
I have been asked again and again for this recipe! So fast, easy, and delicious! I disagree with the serving count. I halve this recipe for our little family of three, and still end up with quite a bit of leftovers. Excellent as written, but after making several times, I now sub in lite Italian dressing, Splenda brown sugar blend, and Lea & Perrins Chicken "Marinade" in place of the Worcestershire. And I always use Baby Ray's BBQ sauce for the best flavor. AWESOME!!
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3 users found this review helpful

Apricot Pork Tenderloin

Reviewed: Apr. 2, 2011
Too much thyme in my opinion, but my opinion was not shared by my hubby and my 5-yr old, who both loved this.
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Caramel Apple Pork Chops

Reviewed: Feb. 10, 2011
This recipe is yummy and really easy, made even easier by using Terri's tip of using apple pie filling instead of all the work of prepping apples, and I love her addition of nuts. I find that my family likes it best with the Hormel Cinnamon Apples (found with the refrigerated sides in the meat section). Makes a quick and delicious weeknight meal!
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White Chocolate Macadamia Cranberry Dreams

Reviewed: Dec. 21, 2010
My new favorite holiday cookie! I increased the recipe by half, omitting the nuts, using a full 12 oz bag of white chocolate chips, and a 6 oz bag of dried cranberries. Subbed in Smart Balance 50/50 Butter Blend sticks for the butter. Mine turned out perfect after 9 1/2 minutes (or the full 10 min. if you chill the dough). Thank you, thank you, thank you for sharing! UPDATE: You can use dark brown sugar and they'll be just as tasty, but they won't be as pretty.
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Banana Blueberry Muffins

Reviewed: Aug. 19, 2010
I like recipes that are health-ified and still taste good. Unfortunately, this one didn't meet our taste standards. To be fair, I made some changes - substituted 1/2 white flour, used 2 yolks and 3 egg whites, and used brown sugar Splenda blend, in hopes that I could turn out a reasonably healthy but still tasty muffin. It tasted like wheat bread with blueberries. I will grudgingly finish them, but my son said they tasted "yucky". I will stick with the "Lighter Banana Muffins" from this website and try adding blueberries to it. Sorry...
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Orange-Honey Glazed Ham

Reviewed: Dec. 27, 2009
Hubby declared this the "best ham glaze ever, 10 times better than that nasty glaze that comes with the ham" we usually buy (Sam's boneless spiral). I heated mine in the microwave for a minute or so to help blend the honey with the cold OJ, and to dissolve the lumps in the brown sugar. Thanks for sharing!
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Pat's Baked Beans

Reviewed: Dec. 24, 2009
This recipe is nearly identical to one published in the BH&G cookbook. It's true you can substitute any canned beans to suit your preference. I usually include one can of beans w/jalepenos (Ranch Beans are the best) to give it just the right amount of kick.
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Easy Cheesy Chicken I

Reviewed: Dec. 15, 2009
So versatile, so simple - comfort food the entire family can enjoy. I reduced servings to 4 to coincide with the 4 breast halves I had on hand, and omitted the mushroom soup because of DH's aversion to mushrooms. Used reduced-fat versions of chicken soup and sour cream. After adding the sour cream, I removed the chicken and cut it into bite-size pieces (with a fork), then stirred back into the sauce. Served over angel hair, really enjoyed it. Can't wait to try other suggestions, such as using broccoli cheese soup and stirring minute rice directly into the sauce to cook!
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Turkey Tetrazzini I

Reviewed: Nov. 30, 2009
Really tasty, rated 4 stars because I think simple modifications improved it greatly. After reading so many reviews about this being dry, I ran with Sharlag's idea of adding cream of mushroom soup. I added a can of Cream of Mushroom w/Roasted Garlic soup, and omitted the sliced mushrooms as my hubby doesn't care for overwhelming mushroom taste. I always sub Smart Balance for butter/margarine. Had a 14.5 oz package of angel hair pasta on hand, so I used half of it. Used reduced-fat sharp cheddar, about 1 cup in the sauce and another 1/2 cup on top, and baked in a glass 15" square pan. Such a great way to use up the leftover dark turkey! A big thanks to Earla for submitting and all the reviewers who helped guide me to a delicious result.
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Addictive Pumpkin Muffins

Reviewed: Nov. 11, 2009
Perfect fall treat, nutritious and delicious! I changed the yield to 12 muffins, using 1.5 cups pumpkin. I substituted mini semi-sweet chocolate chips for the raisins (although my own personal preference would have been raisins), adding to the dry ingredients before mixing in the wet ingredients. Also subbed pumpkin pie spice for the nutmeg and cloves, Splenda Baking Blend (half white, half brown) for the sugar, and whole wheat flour for 1/2 of the flour. Made 23 mini-muffins, baked at 325 (dark pan) for 15 min. Came out perfectly moist! Tried another recipe first, this one is far superior! Our new favorite.
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Italian Meatball Sandwich Casserole

Reviewed: Oct. 13, 2009
Not bad, but not great. Had high hopes for this, I thought it was just OK. Hubby liked it more than I did, and said he would eat the leftovers. Omitted water as DH hates all things soggy, but it was still a little soggy even using toasted day-old Italian bread.
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World's Best Lasagna

Reviewed: Sep. 27, 2009
Do not be intimidated by this recipe! I don't like complicated/difficult recipes, and this took very little effort to have authentic lasagna. Didn't want to babysit the sauce, so I assembled the sauce ingredients in my slow cooker while the meat browned in a large fry pan. When the meat was done, I simply added it to the sauce and simmered on low for 5 hrs. I, too, used the hot water bath technique for the noodles - great tip! Used about 1 1/2 lbs of shredded mozzerella (what I had on hand) and upped the parmesan to 1 cup. As others had suggested, cut the sugar to 1 Tbsp and the salt to 1 tsp. SO much better than my previous recipe using jarred sauce. Even I can't screw this up.
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Very Berry Pork Chops

Reviewed: Sep. 16, 2009
I, too, ended up with a soupy sauce, instead of a glaze, that had an overpowering mustard taste in spite of using a scant measure of mustard and a heaping measure of strawberry jam. DH and young son liked it and chops were very tender, but I'll be removing this one from the recipe box.
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Egg Chicken Casserole

Reviewed: Mar. 27, 2009
Too mushy for our tastes...but great potential. I halved this recipe for our 3-person family, substituting in 2 boiled and cubed chicken breasts, 1 can of cream of chicken w/herbs, 3 slices day-old french bread, Ritz crackers w/Smart Balance, and added 1/4 cup uncooked instant brown rice, and baked in 9x9 pan. Stopped pouring in the chicken broth at just over half the amount called for (about 5 oz), because the casserole was literally drowning. Baked for nearly an hour, and it was VERY mushy, reminescint of soggy stuffing, but had excellent flavor. I now think the chicken broth was unnecessary, and in my opinion the butter can be totally eliminated if substituting in a buttery cracker (such as Ritz).
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