GATOR Recipe Reviews (Pg. 1) - Allrecipes.com (1890860)

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Slow Cooker Stuffing

Reviewed: Jan. 15, 2002
I think the 4 1/2 c. broth is a misprint. I followed the advice of those who have gone before (and the back of the bread cubes package) and used 2 1/2 cups broth. It was still a little moist for my liking, so I recommend starting with 2 cups broth and adding more as needed. I also cooked and added 1 lb. sage-flavored Jimmy Dean sausage and reduced the amount of sage in the recipe to 1/2 tsp. I got rave reviews from the whole family on Christmas, including my extremely fussy stepdaughter, who had seconds! It also freed up precious oven space. This recipe will feed a LOT of people. Don't try to make this in a small 3 1/2 qt crock pot.
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698 users found this review helpful

Wisconsin Cheese Soup II

Reviewed: Jan. 16, 2002
FINALLY! Cheese soup that isn't overwhelmed with bacon or ham or peppers and actually tastes like cheese! This is so very good and easy. THANKS!
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10 users found this review helpful

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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8 users found this review helpful

Hearty Breakfast Muffins

Reviewed: Dec. 14, 2013
Very adaptable. I make these all the time at the request of my hubby, but I use leftover baked plain sweet potatoes or canned pumpkin in place of the zucchini - no one in my house cared much for these when zucchini was used. You can pretty much use any flavor of yogurt that you happen to have - I've used plain, peach, vanilla, and pumpkin pie flavored yogurt, both light and greek types, all successfully. I use Craisins or dried blueberries in place of the dried cherries. I also add 1/4 cup ground flaxseed meal and sub unsweetened applesauce for the oil. SO good! I sometimes have to increase the oats by 1/4 cup because they can be almost overly moist. Wonderful flavor! Don't leave out the ginger - it really makes these stand out over others.
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7 users found this review helpful

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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6 users found this review helpful

Easy Morning Glory Muffins

Reviewed: Aug. 19, 2012
I love this versatile recipe, with my own healthier additions and subs. Also, my son doesn't like pineapple cooked or baked into things, and this particular morning glory muffin recipe doesn't call for it like many others do. I sub in whole wheat flour for 1/2 of the AP flour, 1/2 cup honey and 1/4 stevia baking blend for the sugar (with an extra 1/4 tsp baking soda), pecans for the walnuts, and applesauce or mashed banana for the oil. I also add 1/8 cup each wheat germ and ground flaxseed meal. Unable to find unsweetened coconut in my area, so I use sweetened. I use whatever apples I have on hand. I have also successfully subbed pumpkin puree for the oil and craisins for the raisins.
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4 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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4 users found this review helpful

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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4 users found this review helpful

Chicken Noodle Casserole I

Reviewed: Dec. 30, 2013
My family and I thought this was great. YES, I made very minor changes based on our tastes, other reviews, and what I had on hand. To me, that's the sign of a great recipe - customizable and still wonderful. I halved the recipe using 1 can of cream of chicken mushroom soup, added a little garlic pepper, no salt, used bow-tie pasta, subbed in plain greek yogurt for 1/2 of the sour cream, added a splash of skim milk and a couple of tblsp of chicken gravy to the sauce. Next time I would double the amount of crackers in the topping (but not the butter). I love to read BOTH types of reviews - those who made the recipe as written and those who tweaked. Then, I trust MY judgment to prepare. Thanks to everybody who takes the time to review and post their experiences - speaking for myself, it's very much appreciated.
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3 users found this review helpful

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

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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3 users found this review helpful

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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3 users found this review helpful

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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3 users found this review helpful

Rhubarb Crisp Muffins

Reviewed: May 3, 2014
My family raved about these. I made only minor changes, but if you're easily offended by such reviews, please move on... As I do in all muffin recipes, I added 1/8 cup each ground flaxseed meal and wheat germ, subbed applesauce for the oil, and used Splenda (brown sugar) baking blend. I also upped the baking soda, salt, and cinnamon to 1 tsp each. Used a whole 6 oz container of french vanilla yogurt, and subbed unsalted butter in the topping because I had it on hand. The topping is absolutely fabulous and just the right amount - I will definitely try the topping on my other muffin recipes! I added the rhubarb to the wet ingredients instead of the dry, don't think it adversely affected the results though. I made mini muffins in a dark pan, baked at 325 for 17 min. So yummy! I think you could successfully sub pineapple for the rhubarb too.
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2 users found this review helpful

Savory Crescent Chicken

Reviewed: Feb. 18, 2013
I liked it; my family, less so, complaining it was too bland. I'll make this again, but next time I'll experiment with replacing the cream cheese with one of the Philly flavored cooking cremes.
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2 users found this review helpful

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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2 users found this review helpful

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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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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2 users found this review helpful

Easy Ham and Noodles

Reviewed: Feb. 28, 2009
In a hurry to make dinner and get my kid to practice on time, I hastily decided to sub a can of cheddar cheese soup and omit the shredded cheese altogether. Thought it might turn out a little bland, but instead I was pleasantly surprised how well it complemented and enhanced the ham's flavor. My family raved and requested that I make my version from now on.
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2 users found this review helpful

Lighter Banana Muffins

Reviewed: Sep. 25, 2008
I thought these were pretty good, for low-fat (remember folks, if you use the whole egg, they're not entirely fat-free). Only had two bananas, so I halved the recipe. Added 1/4 cup natural (no sugar added) applesauce, 1/2 tsp each cinnamon and vanilla (following suggestions by others), and substituted Splenda Baking Blend for sugar. These are moist and rise nicely. Next time, I'll try baking them directly in the muffin pan sprayed with cooking spray, to avoid the sticking-to-the-paper-cup problem. **UPDATE** Made full recipe, adding 1/2 cup natural applesauce and 1 tsp each cinnamon and vanilla (or sub light vanilla yogurt for applesauce and omit vanilla extract). Substituted in 2 eggs minus one yolk, Splenda Baking Blend, and 1 cup wheat bread flour. Made mini muffins without liners using cooking spray w/flour. Wonderful. Just like banana bread, these are always better the next day.
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2 users found this review helpful

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