Randy Recipe Reviews (Pg. 1) - Allrecipes.com (18924660)

Cranberry Gelatin Salad I

Reviewed: Apr. 26, 2011

I made this recipe for Easter dinner, with the exception I left out the pecans (actaully just forgot them). It was a huge hit! This will be something I will make again and again. I did however use Raspberry Jell-o as I thought it would be a better flavor combination! Thanks for another keeper!

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1 user found this review helpful

Ranch Dressing II

Reviewed: Jan. 4, 2011

I made this dressing for tossed greens last evening. Made it as is, but seemed to need a bit more "tang" to it. Added a splash of lemon juice, it was perfect. Thanks for sharing this recipe.

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6 users found this review helpful

Microwave Bread and Butter Pickles

Reviewed: Sep. 5, 2010

Made these yesterday. It was fast and simple. Smelled great when cooking. Tasted even better afterwards. Ended up making 16 pints of these buggers. I will be making these again in new pint mason jars and giving them as Christmas gifts! Thanks for the recipe!

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6 users found this review helpful

Grilled Pineapple

Reviewed: Jul. 24, 2010

I made this for dinner tonight. It was FANTASTIC. The only thing that I had to change was I used fresh pineapple wedges (rings were sold out). It is a definate keeper and there can be quite a variety of twists put into this recipe!

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0 users found this review helpful

Curried Rice Pilaf

Reviewed: Jul. 24, 2010

This was awesome. Subtile flavor even though I did take from the other reviews and added a totaly of 1 teaspoon of curry powder. However, next time I will put the rasins in a short time before all the moisture is gone to help plump the raisins. All in all, this was great and a definate keeper!

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1 user found this review helpful

Satiny Chocolate Glaze

Reviewed: Jan. 26, 2010

I just made this Chocolate glaze and drizzled it over an Inside-Out Chocolate Bundt Cake. It is awesome, fantastic consistance and flavor. Will make this again for sure! Only thing I did differently was I took the lazy mans way out and did it in the microwave....2 minutes at 50% power was perfect! Thanks Ginger!

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1 user found this review helpful

Candied Garlic Chicken Wings

Reviewed: Feb. 2, 2009

I made this sauce yesterday to put over wings for the "superbowl supper"...it was awesome! I however did not bake them, I deep fried the wings until crisp, place them in a tupperware bowl with some sauce, lidded it and shook it to coat them well. It was great! The only thing I would do next time is not boil the sauce...for coating wings, it was a bit thin and I had to let it cool in the fridge to get it to thicken back up a bit! I will just mix it well in advance to get the flavors to combine. But the taste was AWESOME! Thanks!

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Herb Butter

Reviewed: Feb. 2, 2009

This recipe is awesome. I have used it for several different thing. I have spread it onthe bread for a Bruchetta base and broiled it, just used it as butter for Italian Bread when having pasta, have used it as a base for making garlic cheese fingers...it's uses could go on and on. I will be making it time and time again an also giving it as gifts especially at Christmas! The only thing I had to change was the pasrley...I had to use dried because I had no fresh! THis is an all around winner, you won't be disappointed!

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3 users found this review helpful

Pumpkin Cake III

Reviewed: Dec. 3, 2008

I made this cake over the Thanksgiving Holiday and it was a huge hit. There wasn't a crumb left. I followed the recipe with the exception of adding 1/2 teaspoon ginger, 1/2 teaspoon nutmeg and 1/4 teaspoon ground clove....just a preferance with anything pumpkin for me. I actually had to wash the pan before I left.

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2 users found this review helpful

Peanut Butter Cookies with Chocolate Chunks

Reviewed: Aug. 17, 2008

Mixed up a double batch of these cookies, followed the directions with the exception of adding the honey, which I didn't have on hand, and besides, there is enough sweetness from the brown sugar. Used a solid milk chocolate bunny from the freezer leftover from Easter for the chocolate chunks. Used a muffin scoop to place them on the baking sheets....they were a wonderful size! Also, did not grease the baking sheets as I thought there was enough "lubricant" to keep them from sticking with all the peanut butter and butter...I was right, they just about slid off the pans. Because of the size I made them, I had to bake them for 14 minutes...but they were like biting into a piece of peanut buttery and chocolate heaven. Will definately make these again!

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Pumpkin Dessert

Reviewed: Aug. 17, 2008

Made this exactly according to the instruction. However, realized after 20 minutes of baking that the dish of chopped walnuts was still sitting on the counter...totally forgot about them, but it was OK. Will make this again, but it won't replace good old pumpkin pie!

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1 user found this review helpful

Spinach Chicken Parmesan

Reviewed: Jul. 14, 2008

I made this recipe once and thought it somewhat bland and in need of tweeking. So, on make #2, I used 4 large chicken breasts and cut "pockets" in them. Took the well drained 10 ounces of spinach and mixed it with 6 ounces of softened cream cheese and 2 teaspoons of Montreal Steak Seasoning. This mixture I stuffed into the pockets I had prepared in the chicken breast. I then coated each breast with the cheese and spice mixture, spiked with another 2 teaspoons of Montreal Steak Seasoning. Placed in a shallow baking dish. Garnished with the chopped green onions and pimento, leaving out the sauce all togethter. I baked them for 1 hour until slightly golden and juices ran clear. Served them with a side of fettuccini with broccoli alfredo sauce...WOW!!! What a hit with everyone. Thanks for the good base recipe and the ability to tweek it to your own special taste!

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9 users found this review helpful

Pretzel Salad

Reviewed: Jun. 4, 2008

I have been making this recipe for ages now and it goes to all family functions and holiday meals. However, we are not huge strawberry fans so...a lovely substitution that I use is Raspberry geletin and packages of frozen raspberries. This cuts back on the sweetness and adds some "tang" to compliment the salty flavor from the crust. Try it and ENJOY!!! It is a WIN - WIN recipe!

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2 users found this review helpful

Best Ever Corn Muffins

Reviewed: Apr. 10, 2006

I am always looking for something new to try, and today was the day for these muffins. I have eaten quite a few corn muffins in my day, but none quite compare to this recipe. The flavor was great (even though I questioned using vanilla in them). The texture was wonderful; light and airy....unlike the "standard" corn muffin. I did however bake them in a LAGRE 6 Cup non-stick muffin pan (I like MUFFINS, not cupcakes), without the liners and sprayed with a bit of cooking spray, they popped out just wonderfully, and were done in just 25 minutes. I immediately ate 2 smothered with some butter and a nice hot cup of coffee. This recipe will definitely be added to my large and growing collection! Thanks!

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5 users found this review helpful