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Creamy Orange Cake

Reviewed: Sep. 23, 2000
I made this cake for a dessert after a barbecue - it was a hit! It's so light that everyone "had room," and even my dad, who's not big on sweets, loved it! Probably just my area, but had to go to 3 different stores to find orange cake mix.
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Strawberry Cinnamon Oatmeal Muffins

Reviewed: Aug. 18, 2013
GREAT way to use up strawberries that are past their prime for eating raw. I played and through trial and error, eventually came up with a lower-cal version that my son and hubby both loved. I use WW flour in place of AP, upped the cinnamon to a full tsp, subbed in 1/8 cup each of stevia/sugar baking blend and Splenda/brown sugar blend for the sugar, and added 1/8 cup each of ground flax seed and wheat germ to the dry ingredients. I subbed a 6 oz container of low-fat yogurt (strawberry or vanilla) for the milk and 2 very ripe bananas (mashed) subbed for the olive oil. Yielded 24 mini-muffins baked at 375 for 15 min, using a dark pan sprayed with Baker's Joy (no muffin papers). I agree with other reviewers that the strawberries need to be chopped very small - I just quarter mine and put them in my food processor - quick and easy! I also recommend using quick oats - I tried rolled oats in my first attempt, and while they were still tasty and hearty, the quick oats are more suitable for a good muffin texture. I have also successfully used honey in place of sugar - just use 1/3 cup, and reduce yogurt to 4 oz - but my taste preference is with the baking blends.
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Amazing Pecan Coffee Cake

Reviewed: Aug. 25, 2012
Excellent, and easy to sub in healthier ingredients. 1st time I made this, I made it pretty much as written, subbing only light sour cream, Splenda Blends for the sugars, and Smart Balance for the butter - to die for. Now, I change the servings to 8 and bake it in an 8x8 square pan, using 1 egg, plain greek yogurt subbed for sour cream, Smart Balance in place of butter, whole wheat flour in place of 1/2 the AP flour, and add 1/8 cup flaxseed meal to the cake and 1/8 cup wheat germ to the topping. Healthier yet and still tastes "seriously good" according to my son. I prepare my pan only with Baker's Joy or Pam w/flour, no problems.
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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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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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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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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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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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French Dip Sandwiches

Reviewed: Jan. 9, 2009
Wow! Bar none the best French dips I've ever had, in or out of a restaurant - and I made it! Halved recipe for 2 lb chuck roast, and cooked for 8 hrs. Used low-sodium soy sauce as other reviewers suggested. Next time will substitute in low-sodium bullion as well and maybe just a bit less soy sauce, to adjust for our taste, but this was excellent!
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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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Banana Sour Cream Bread

Reviewed: Oct. 8, 2007
My new favorite banana bread recipe! My old recipe used plain yogurt, which I don't have on hand, always had to buy special to make banana bread. I also experimented using Splenda Blend for Baking, turned out great. Not too moist, not too dry. Left out walnuts, my husband hates them. Scaled the recipe down to match the 4 VERY overripe bananas I had, and baked in 5 mini-loaf pans for almost an hour.
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Deer Chop Hurry

Reviewed: May 19, 2007
This was an easy and tasty way to use up venison, which I love but my husband doesn't care for the taste. This has a great BBQ flavor that completely camoflauges the game meat. Next time, I will follow other reviewers' advice and skip frying the meat, I now think it was unnecessary. I also agree that the cooking time can be shortened somewhat, mine was almost overdone at 5 hours. I will also try substituting the hot & spicy ketchup to give it that little extra kick to make it perfect!
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Zesty Porcupine Meatballs

Reviewed: Sep. 23, 2000
Best meatballs I've ever had! I used jarred parsley instead of fresh & cooked the meatballs with nonstick spray instead of oil - fantastic! REALLY easy!
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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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Broiled Tilapia Parmesan

Reviewed: Jan. 2, 2014
DON'T CHANGE ANYTHING! Love, love, love. So good!
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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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Venison Tips and Rice

Reviewed: May 17, 2007
Thank you for sharing this recipe! I was looking for some way to start using up the venison in my freezer, and almost passed this by. I'm not a big fan of peppers, my husband absolutely loathes onions and doesn't care for the gamey taste of venison. Still, the description intrigued me. Because of our personal tastes, I used only 1/4 of a small onion and 1/2 each of one red and one green pepper. We both loved the results! Next time I will try it with the Dirty Rice as another reviewer suggested, just to save myself the trouble of having to cut up veggies.
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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

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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