GRAMMA GORGEOUS Recipe Reviews (Pg. 5) - Allrecipes.com (1981814)

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Classic Cuban Midnight (Medianoche) Sandwich

Reviewed: Apr. 5, 2010
In a pinch I have made these using everything except the pork and it's a good way to use up those extra hamburger buns. We like to mix mayo and italian dressing together as in the Cuban Midnight Sandwich on this site.
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2 users found this review helpful

Hambuns

Reviewed: Apr. 5, 2010
These are great! Good cold or hot. You can also use Spam instead of ham. Easy to cut down on the amount for a quick lunch-can leave out the olives and onion and add sweet relish or whatever you like.
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5 users found this review helpful

Chicken Kiev

Reviewed: Apr. 5, 2010
Very tasty! In an effort to cut back on fat, I fried them in about 1/4 cup of canola oil just to seal edges and brown slightly, then removed to a baking pan and finished in oven. I have also just sprinkled the chives and parsley (dried) on the salted and peppered breasts and added a pat of cold butter then rolled up when in a hurry.
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6 users found this review helpful

Super Easy Chicken Fingers

Reviewed: Apr. 5, 2010
I also use chicken breast tenders, dip in a beaten egg, then any breading you prefer I have used any one of the following: finely crushed soda crackers or plain corn flakes, flour, cornstarch, instant mash potato FLAKES mixed with parmesan cheese and italian dry herbs, or seasoned or plain dry bread crumbs. Then fry in a little oil to brown and crisp up then finish in the oven at 350 degrees about 5-10 minutes until juice runs clear and they are browned nicely and no longer pink inside!
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11 users found this review helpful

Buttery Cooked Carrots

Reviewed: Feb. 21, 2010
I made these with whole baby carrots, and I drained them well, I think they would be tastier with the carrots sliced so they could all get soaked in the sauce because it all went to the bottom of the pan and ran off the whole carrots. It didn't glaze them as I had hoped, but that isn't what they are called either.
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6 users found this review helpful

Praline Cake

Reviewed: Jan. 31, 2010
Used a pudding in the mix good quality yellow cake mix, made as directed, 9x13 greased and floured pan baked for 35 min. Made frosting as directed in recipe seemed runny, poured on hot cake and returned to oven for 5 min. looked a little runny but had cooked up, was afraid to leave it longer so took it out, tasted very good, but leaving in oven 8-10 minutes would have made it carmelize. Should have done what the recipe said!I think it would be divine with some vanilla ice cream!
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13 users found this review helpful

Spring Salad with Fennel and Orange

Reviewed: Nov. 8, 2009
This was ok but not my favorite salad.
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5 users found this review helpful

Beer Bread I

Reviewed: May 24, 2009
Make it exactly as written and it will turn out great. Buy "Self Rising" flour at the store, mix 3 cups Self Rising flour + 3 Tablespoons granulated white sugar together in a large bowl slowly pour 12 ounces of any old beer in while stirring, mix well with a large spoon until all dry ingredients are mixed in then pour the sticky batter into a regular greased bread loaf pan - spread evenly and bake for 55-60 minutes until light brown. let cool 5 min. and turn out of pan onto a cooling rack. Let cool, place on a cutting board and slice with a serrated bread knife. This is a NO FAIL recipe if you follow it correctly. Soft middle slightly sweet with a crunchy crust and delicious with soups.
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7 users found this review helpful

Dirty Martini Cheese Spread

Reviewed: May 17, 2009
I like it better without the vodka, and use chopped pimento stuffed olives and a few dashes of seasoned salt, use only enough olive juice to make it spreading consistency. Really good on toasted rye cocktail bread.
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6 users found this review helpful

Cranberry Sauce Chicken II

Reviewed: May 17, 2009
Chicken breasts are really tender and juicy with this marinade as well. I use whole cranberry sauce, 1 cup (8 oz.)of Russian, French, Catalina, Western type dressing, one envelope of onion soup mix (use good brand names)mix all and pour over chicken in pan, cover and let marinade at least 8 hours, uncover and bake 1/2 hour to 45 min. at 350 degrees until juices run clear and they are done. The sauce should get rich thick and brown and be just right. Serve with rice and a salad.
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11 users found this review helpful

Easy Cranberry Chicken

Reviewed: May 17, 2009
I think there is a misprint in this recipe, use French, Catalina or Russian dressing NOT RANCH. Also, use whole cranberry sauce not the jellied kind.
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37 users found this review helpful

Cranberry Chicken II

Reviewed: May 17, 2009
two envelopes of onion soup mix is too much for this amount of chicken and the other ingredients.
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4 users found this review helpful

Blue Cheese Ball

Reviewed: May 16, 2009
This is great - don't substitute the cheese for something else and don't try to freeze it - making ahead means you can wrap in cling wrap or foil and refrigerate it overnight for flavors to meld.
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5 users found this review helpful

Olive Lovers Dip

Reviewed: May 16, 2009
some garlic powder to taste really perks this up too! Spread on crackers, bagel chips etc.
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7 users found this review helpful

Cathy's Banana Bread

Reviewed: May 15, 2009
I just made this and it is very good,hubby and grown daughter loved it too! (2 small to medium mashed bananas equal about 1 cup by the way) I used real butter and sour cream, 1/2 tsp banana flavoring and 1/2 tsp. vanilla, and stirred in about 3/4 cup of chopped pecans. I sprayed a non-stick bundt pan with oil, and sprinkled cinnamon sugar in the pan up the sides etc. and then a little flour all over in the pan, poured in the batter and baked it at 350 degrees for 50 minutes let it cool 5 minutes and it came out fabulous!
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3 users found this review helpful

Spicy Mexican Salad

Reviewed: Jan. 25, 2009
The site left out something important in this recipe...use SPICY Fritos and crumble them into your bowl and toss with the dressing.
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3 users found this review helpful

Alaskan Salmon Chowder

Reviewed: Jan. 25, 2009
I prefer to use fresh not canned milk or 1/2 and 1/2 otherwise good soup!
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2 users found this review helpful

Chocolate Scotcheroos

Reviewed: Aug. 10, 2008
The secret to not having hard as rock scotcheroos is to not boil the syrup and sugar too long just to a good boil then REMOVE from the heat and stir in peanut butter. They do have to be refrigerated to harden then you can take them out of the fridge for awhile before serving so they soften again. I use all kinds of leftover cereal, corn flakes, chex, rice krispies, or Special K whatever you have such as these is good and several of the same types mixed together work well too.
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3 users found this review helpful

Asparagus Swiss Quiche

Reviewed: Jun. 28, 2008
This recipe turns out every time, just as written. It also keeps well for awhile in the fridge and leftovers can be microwaved, and I like that you can use the basic egg, flour, 1/2 and 1/2, salt, pepper and cheese amounts and add whatever else you like best for veggies and meat - I use 1/2 cup chopped coooked ham, 5 or 6 stalks of aspargus trimmed (if i have some), and I use a mixture of gruyere (if on hand) and swiss cheese- and about 1/8 tsp. of nutmeg adds a lot to the taste.
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21 users found this review helpful

Apricot Chicken I

Reviewed: Oct. 14, 2007
This chicken is wonderful just the way it is written. You must use Wishbone Russian Salad Dressing, regular with sugar apricot jam, and good quality dry onion soup mix. When the computer doubles the recipe however, it calls for 3 pkgs. onion soup mix and that is WAY TOO MUCH, 2 bottles of salad dressing and 2 cups of jam. I used one pkg. soup mix, 10 oz. dressing and 1 1/2 cups of jam for 12 half breasts. Let it marinate several hours before cooking too.
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4 users found this review helpful

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