Gloria Recipe Reviews (Pg. 1) - Allrecipes.com (18980687)

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Creole Cornbread Stuffing

Reviewed: Jun. 30, 2014
This has a good flavor but it is a bit too hot for our tastes. I followed the recipe except for using some dried spices vs fresh due to convenience. That may have made a difference. Worth trying again.
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White Bean Chicken Chili

Reviewed: Mar. 17, 2014
This was good but a little too hot for my husband but that could be because I used Salsa Verde instead of Tomatillos. It has good flavor though. Next time, I think I will lesson the amt of Salsa Verde and increase the amount of white beans.
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Bill's Sausage Gravy

Reviewed: Oct. 24, 2013
This is good but I didn't think the maple flavored sausage had that much flavor to it. It seems original TN Pride sausage has more depth to its flavor so I think I will continue using it (either mild and/or hot) but this is fine too. Thanks for sharing.
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Awesome Grilled Cheese Sandwiches

Reviewed: Oct. 24, 2013
Excellent and crispy! Be sure oven is preheated to the right temp. Mine takes almost 20 minutes to get to 450 degrees. Next time I will cook on middle rack and flip over after 3 minutes since the bottom tried to burn too quickly. Also, I think I will butter the outside edges of the bread and add very little in center to keep the "crispiness". Love this way of making a grilled cheese sandwich!
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Cajun Appetizer Meatballs

Reviewed: Oct. 24, 2013
These were good but so very spicy. If following the recipe exactly, this is too hot to eat for most people. If I make these again, I will only use 1/2 amt of Cajun seasoning and maybe 1/2 Italian sausage and 1/2 ground beef for more flavor. I think also I will make tiny bite sized meatballs for convenience.
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Hamburger Steak with Onions and Gravy

Reviewed: Jul. 9, 2013
I made this tonight and my husband and I thought it was very good. I followed the directions exactly except that I left out the cooking Sherry since I did not have any. It was very good without it. As indicated on other reviews, I could not get 8 patties out of 1 pound of beef so I ended up with only 6 patties. I decided to double the gravy and I'm glad I did! The only change I would make next time is to sauté the onions with some fresh mushrooms until soft and caramelized before frying the patties. Thanks for the recipe.
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Delicious Egg Salad for Sandwiches

Reviewed: Jun. 19, 2013
I made this yesterday, following the recipe exactly. It was very good! Then I decided to add a bit of onion powder and a tbs of diced sweet pickles. It was delicious! I just wanted a little "crunch" with it and the pickles did the trick. I put the leftover salad in fridge and it was perfect the next day too. Not watery at all as someone else mentioned. Thanks wifeyluvs2cook. I love it.
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Traditional Indiana Breaded Tenderloin Sandwich

Reviewed: Mar. 11, 2013
These tenderloins were tender and had a good flavor! I could not find "marjoram" in our grocery so I doubled the amount of oregano since a quick Internet search indicated that was a good substitute. Also, I used Panko for a crunchier breading and fried them in a little vegetable oil since I did not have Peanut oil. My husband started eating them immediately so we did not get to try them on a sandwich but I'm sure they would have been really good on a roll also! Looking forward to having leftovers tomorrow.
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Bacon Wrapped Hamburgers

Reviewed: Jun. 17, 2012
The taste of these burgers was really good but, as others mentioned, they completely fell apart on the grill. We ended up scooping the meat onto a bun. I followed the recipe exactly except that I partially cooked the bacon and added it to the meat mixture instead of wrapping the bacon around each patty. If I make this again, I think I will try cooking them on my George Forman griddle to cook them from the top and bottom at the same time so I won't have to flip them over.
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3 users found this review helpful

Refried Beans Without the Refry

Reviewed: Apr. 3, 2012
We thought these were good but not great. I would not cross it out completely though. I may try them again another time.
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3 users found this review helpful

Grandpa's Classic Coney Sauce

Reviewed: Jun. 25, 2011
This is good but it is not what we are used to having on our hotdogs. It is sweet, just so you will know. I followed the directions exactly and found the ground meat crumbled small enough that I did not think it needed to be emulsified as an earlier reviewer mentioned. Overall, I think this could be used as a different version of sloppy joes. There is not a lot of difference to me in sweetness or in texture though I do appreciate GPa sharing this recipe.
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Ken's Perfect Hard Boiled Egg (And I Mean Perfect)

Reviewed: May 15, 2011
Out of curiosity, I compared this method to how I normally boil eggs in plain water. The eggs peeled fine for both batches. For Ken's method, I allowed the eggs to set out on the counter for almost 2 hours before easing them into the boiling water so they would be at room temperature and not crack. I have tried this method three times now and each time, at least one egg cracked and oozed some of the egg white when I put it into the water. I'm thinking it would be better to put the eggs in first and let the temperature slowly come to a boil. However, Ken's way does produce pretty and bright yellow yolks. Thanks Ken.
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Jalapeno Popper Spread

Reviewed: May 12, 2011
We all LOVED this!! I followed the recipe exactly, except for sprinkling a bit more Parmesean cheese on top and baking it for 15 minutes as mentioned in the footnote. I think 2 oz of diced Jalapenos (2 tbs) is the right amount of heat for a crowd since not all will like it hot. My husband, who does not like hot foods, loved this as well as my brother who loves hot and spicy foods. It met all taste preferences. I did put the jalapenos and chilies in a food chopper for a few seconds so no one would bite into a jalapeno unexpectedly. I served this with Keebler Club Snack Sticks, Original flavor (like Club crackers). Perfect! I'm sure it would be great with toasted French baguettes too. The only thing I may do differently next time is to heat the dip in the microwave as indicated and/or in a small Crock Pot to keep it warm. When baked in the oven, the cheese on top made a slight crust that I found annoying when trying to dip through it once it started to cool. I think this is best served warm. Thanks for such a great recipe, Denise!! Can't wait to make this again . . . and again. UPDATE: Just made this again but this time just put all the ingreditents in a small crockpot and heated on low. The flavor is exactly the same and the crowd loved it! Definitely a keeper!
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5 users found this review helpful

Cabbage Fat-Burning Soup

Reviewed: Apr. 16, 2011
This soup is just not for me. I realize it is designed for losing weight but I did not love it. I'm happy for those who like it and lose weight with it.
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3 users found this review helpful

Amazing Pecan Coffee Cake

Reviewed: Feb. 5, 2011
This coffee cake really is delicious! I followed many of the other reviewers and used a bundt pan, made 1.5 times the toppping, added a bit of the topping to the center of the cake, and let the cake set in the pan overnight. Here is what I found: (1) This is really sweet but goes good with coffee. I think next time I might reduce a bit of the brown sugar in the topping and only make the amount indicated in the recipe. One tip is to be sure there are NO lumps at all in the brown sugar since it will still be a lump after it cooks. (2) It did not seem to matter that I added some of the topping to the center of the cake because it all sank to the bottom of the pan which, of course, was the top when turned out of the pan. (3) To prepare the bundt pan, I smeared butter all over the inside of it, then lightly floured it. After setting out all night coverd with plastic wrap, the cake turned out of the pan cleanly but not immediately. I had to run a thin spatula around the sides and shake it a bit. I think next time, I will try "Baker's Joy" spray to cover the inside of the pan and let it cool only about 10 minutes before turning out onto a cooling rack. (4) I do think letting the cake set overnight is a great idea, though I'm not sure if it wouldn't taste just as good immediately after it had cooled. I agree that keeping it wrapped (or inside a cake dome) keeps it moist. Everyone loved this recipe. Thanks so much, DWBH!
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Double Tomato Bruschetta

Reviewed: Jan. 29, 2011
I so wanted to love this because it sounded so good but my family said it was only okay. I followed the directions exactly. We did not love it.
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9 users found this review helpful

Pumpkin Fluff Dip

Reviewed: Jan. 29, 2011
I hate to rate any recipe low but I think to like this dip you HAVE to love cold pumpkin! My family apparently doesn't. I made this for my family get-together at Thanksgiving and only one person liked it. I followed the recipe exactly and then chilled it overnight to blend the flavors. Just for looks, I sprinkled a bit of cinnamon on top. I served it with regular Graham crackers, Cinnamon Graham crackers, and apple slices. As someone else mentioned, this make a lot of dip! I would suggest if you have any doubts at all, half the recipe the first time you make it. Otherwise, you will have a lot to throw out. Thanks for sharing but this is not for us.
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13 users found this review helpful

Buffalo Chicken Dip

Reviewed: Dec. 21, 2010
This is a really good Buffalo Chicken Dip! I don't like canned chicken so I boiled and shredded 3 boneless, skinless chicken breasts. I followed the rest of the recipe exactly, except for adding all the cheese at once. (For the Ranch dressing, I used "Light" Ranch by Hidden Valley). Next time, I think I will start it in the Crock Pot, stirring after each ingredient instead of transferring it from a skillet and dirtying another dish. If you are making this for a group and want people to actaully enjoy it, I would strongly suggest using only 1/2 cup of Frank's Red Hot Buffalo Sauce because it will be too hot for the average person. You can always add more but you cannot take any out once it's added. LOL I served this with toasted French baggettes but I'm sure crackers and celery sticks would be great with it too. Thanks Nunpunch.
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Seven Layer Dip I

Reviewed: Dec. 20, 2010
To me, this recipe needs something else to give it more flavor and "depth." I thought it was a bit bland when made as directed. Update: Today I made this again but with a few additions which did the trick for us. Though this recipe is not designed to be a "taco" dip, it really does need something more. Therefore, like many other reviewers, I added a pkt of Taco Seasoning mix (no water) & 1 tsp of garlic bits to the ground meat as I browned it. I kept everything else the same (except omitted guacamole since we don't like it) and then baked it for 30 minutes at 350 degrees. It was great served warm with Frito Scoops! I think the secret ingredient (besides the taco mix) is the blend of Cheddar and Jack cheeses. This dish makes a "pretty" presentation for the table. BTW, if you do add Taco seasoning, do not add salt. It will be too salty for most people. Thanks DPerez7 for the recipe.
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15 users found this review helpful

Crescent-Wrapped Brie

Reviewed: Dec. 19, 2010
Having never used Brie cheese before, my first mistake was not knowing that there is a very thin soft cover (or rind) on it. (I'm still not sure how to get that off easily.) ha Regardless, I followed the directions as indicated and though it did not look as pretty as the photo attached to this recipe, it tasted okay. I toasted some French baguettes to go with it. Overall, we ate it but we did not love it. I really think if I had added some apricot preserves on top of the cheese before wrapping it up, it would have been better.
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