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

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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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 is the right amount of heat for a crowd. 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.

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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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1 user 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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3 users found this review helpful

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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5 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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3 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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10 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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Tomato-Cream Sauce for Pasta

Reviewed: Dec. 19, 2010

This was super easy to make and has a good flavor but we did not just love it. I followed the recipe as indicated and served it over penne rigate pasta. We only got 4 servings out of it instead of the indicated 5 servings but it is likely that we used more than what a real serving actually should be. I wonder if it were to simmer a while if the flavors would be richer.

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Fruity Curry Chicken Salad

Reviewed: Dec. 19, 2010

This is really delicious! The magic ingredient seems to be the curry powder, which I was unsure about at first. Making it a day ahead of time is a MUST since the flavors really need time to blend. I made this yesterday and tasted it a few hours later. It was okay but strong with the taste of curry. Today, we ate it for lunch and the flavors had blended so well that it no longer had the strong curry flavor. It tasted great! What a difference a day makes! The only thing I might do next time is add a bit more mayonnaise since today it seemed a little drier that I prefer. Also, I may puree my chicken next time since a popular local restaurant does that and it is wonderful . . . and theirs seem to stay on the croissiant roll better too. Either way, if you like chicken salad, this is the recipe for you! Thanks for sharing, Karen.

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9 users found this review helpful

Toasted Almond Party Spread

Reviewed: Dec. 19, 2010

This spread was a bit bland to us. I followed the recipe exactly but, for us, it was definitely missing something. After reading the reviews, I see that I am in the minority. Another recipe posted on this site (Martha's Hot Almond Spread) is almost identical to this one and several reviewers for it say it needs garlic so before I write this recipe off my list, I will try again with the added garlic . . and maybe a bit of onion powder too.

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9 users found this review helpful

Smooth Sweet Tea

Reviewed: Dec. 18, 2010

Being born and raised in the deep South, I had to laugh when I read that this was a "Southern" sweet tea posted by someone from New York and now living in Seattle, Washington (No offense meant at all; just ironic). Nobody I know from the south has ever heard of putting baking soda in tea but I was intrique enough to try it. Turns out, it doesn't change the taste at all. The result is just like the tea we make in south Mississippi! I'm not sure what its purpose is in this recipe but my 83 year old mother said her mama would occasionally put baking soda in fresh beans to help keep kids from getting a tummy ache. (Who knows.) Either way, this tea is very good and very "Southern," with or without the baking soda. Thanks cookincode3.

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6 users found this review helpful

Basic Corn Muffins

Reviewed: Dec. 17, 2010

Very moist and not too sweet. If fill each muffin cup about 1/2 way, it makes 12 muffins. I baked for 19-20 minutes. Thanks for the simple and easy recipe.

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4 users found this review helpful

Lit'l Smokies® Mummy Dogs

Reviewed: Dec. 17, 2010

These are excellent! I used beef smokies and served warm with a side of grape jelly. Very easy and tasty!

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10 users found this review helpful

Seven Layer Taco Dip

Reviewed: Dec. 17, 2010

This doesn't have lots of flavor but it is a good and easy appetizer. I followed the recipe exactly, except for leaving off the lettuce since others indicated it gets soggy. I used a 9" x 13" pan, baked at 350 degrees for 30 minutes, and served it warm with Fritos "Scoop" corn chips. However, my husband took it to work the next day and his coworkers thought it was good cold (room temp). I think next time I make this, I will try adding just a bit of ground meat and maybe Rotel (drained) instead of regular diced tomatoes. It is good as is but I think it needs more flavor and/or spice.

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4 users found this review helpful

Slow-Cooker Chicken Tortilla Soup

Reviewed: Dec. 17, 2010

This is very good . . . and super easy! The only thing I did differently was used purchased white corn tortilla chips instead of making my own as indicated. Great to come home to this tasty and easy meal! Thanks Elena.

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3 users found this review helpful

Fantastic Black Bean Chili

Reviewed: Dec. 17, 2010

I made this for a Halloween party and called it "Bettle Stew." To enjoy this, you obviously need to like the taste of black beans. My husband thought this was good but others preferred the taste of regular kidney beans. I added 1 tbs cumin and 14 oz chicken broth as indicated by other reviewers. Good flavor overall; it's just not for me.

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4 users found this review helpful