GOOBER45 Recipe Reviews (Pg. 1) - Allrecipes.com (1990161)

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Beaker's Vegetable Barley Soup

Reviewed: May 26, 2010
I've made this recipe several times and I just love it! I omitted the Worcestershire sauce and sometimes add an extra cup of barley to make it more filling, just as a personal preference. Thanks for a great recipe!
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1 user found this review helpful

Black Bean Vegetable Soup

Reviewed: Jan. 14, 2011
This was fantastic. I did follow some of BMOMBS's modifications: 3 cloves garlic, lots of extra chili powder (I like it spicy!), 2.5 c veg broth, 2 stalks celery, 3 cans beans (1.5 in blender, 1.5 as whole beans), and fiesta corn. It was a bit spicy and a bit sweet and pretty filling. This will definitely be a regular recipe for me, thanks!
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2 users found this review helpful

Clone of a Cinnabon

Reviewed: Aug. 23, 2010
FABULOUS recipe, would not change a thing. When you see this many positive reviews, you know it's going to be a great recipe. These taste professional and are so impressive. I had no problems & used my bread machine. For some reason my buns grew enormous (guess that active dry yeast was REALLY active!), but that's not a complaint. Thank you, Marsha; this one's a keeper!
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1 user found this review helpful

Tofu Parmigiana

Reviewed: Jun. 13, 2010
I feel a little weird about rating this recipe since I followed other reviewers' changes, but I wasn't able to not rate it. In any case, it's definitely a dish worth making! I followed TORONTOIS's instructions for baking the tofu instead of frying it. I also omitted the salt, basil, and oregano since my bread crumbs had Italian seasoning. That turned out to be a really good idea - it had enough flavor/salt without the additions! Overall I thought it was a DELICIOUS dish and tasted like something you would get in a restaurant. Definitely is best served right away so that you can enjoy the crispiness of the bread crumbs. :)
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2 users found this review helpful

Garbanzo Tomato Pasta Soup

Reviewed: Jun. 6, 2010
I LOVED this soup recipe. It's so simple to make and yet so satisfying. I made no modifications to the original recipe and will definitely make this again since it's a fast one. THANK YOU, JOY!
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2 users found this review helpful

Alissa's Vegetarian Lentil Meatloaf

Reviewed: Apr. 4, 2011
I made this once before and it ended up too moist and fell apart, but given all the positive reviews, I figured I messed up somewhere. I decided to try it again, and this time it came out perfectly. It's very easy to make and tastes great if you add enough salt. I also added a lot of red pepper flakes because I wanted it spicy. Came out great, perfectly moist. I also poured tomato sauce on top of the loaf after 20 mins of bake time. Will definitely make this again. Thanks for a very nutritious, filling recipe!
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5 users found this review helpful

Pasta with Fresh Tomato Sauce

Reviewed: Jul. 12, 2011
As others have commented, it's a very easy recipe with little prep time, and it results in a very light, tasty pasta dish. It is best served with fresh ingredients (basil, tomatoes) rather than canned/dry. It's also very welcoming to modifications. I omitted the onions (personal taste), used whole wheat penne, and added some crushed red pepper. Tastes good cold or hot. Next time I will try angel hair pasta and add some cubed avocado, black olives, and garlic (maybe toasted pine nuts, too), and serve with garlic bread!
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7 users found this review helpful

Lemon Square Bars

Reviewed: Jul. 16, 2009
Like other reviewers, I am a bit reluctant to rate this recipe since I used a modified version based on another reviewer's suggestions. After browsing reviews, I decided to go with Paige's (if you sort by 'most helpful,' hers is second from the top). I halved the proportions she provided, which is what I usually do when I want to test out a recipe. For the crust, I used butter straight from the freezer and thawed it slightly. I cut it into squares to mix it with the other crust ingredients. I also dotted some butter pieces over the mixture after I squashed it into the pan. Another reviewer had indicated that this would prevent the crust from overbaking and getting burned, and this seemed to be true, as my crust was perfectly done, though a bit bumpy and unsightly. (Oh well - it was covered up, anyway!). I also put in the full amount of lemon juice Paige suggested. I used freshly squeezed juice. For baking, I used an 8x8 pan for slightly thicker bars, and lined it with parchment paper to make it easier to remove. I had to bake the crust for a long time, but the filling itself actually set pretty quickly. As soon as the mixture no longer looked wobbly, I took it out. I absolutely LOVED the final product. It was pretty tart with just a hint of sweetness. It was nice and soft. I probably added too much butter, but it made it taste pretty good. :) If you are looking for a sweet lemon bar, this probably isn't your recipe. My mom tried it and thought it was far too tart.
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3 users found this review helpful

Crustless Spinach Quiche

Reviewed: Oct. 4, 2011
Fantastic recipe. I used 2 cups of sharp cheddar instead of the Gruyere & blended the sauteed onion since I don't like onion pieces, but no other modifications. It's absolutely delicious, easy to make, and results in a fantastic presentation. I found I didn't miss the crust at all.
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2 users found this review helpful

Andrea's Pasta Fagioli

Reviewed: Dec. 2, 2010
Great recipe! I altered it a bit but generally followed the directions. I don't like onion pieces, so I roasted it then blended it and added it to the soup. I also followed a lot of Serena's notes. I used mini fusilli, 3 c vegetable broth & 2 c water, and one 15 oz can diced tomatoes + one 15 oz can tomato sauce. Also used 1/2 c freshly grated Parmesan - the extra cheese really makes a wonderful difference! I couldn't find navy beans, so I used chickpeas. I also like a bit of heat, so I put in a lot of red pepper flakes. I didn't add salt since I used broth. Oh my goodness, it was so delicious. :) Make it, you won't regret it!
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1 user found this review helpful

Lentils And Spinach

Reviewed: Oct. 5, 2008
I made a few modifications to this recipe and the final product was AMAZINGLY DELICIOUS! I used 1/3 of a large white onion, 1 cup of lentils and 2.5 cups of vegetable broth and omitted the salt. I added a handful of chopped cilantro while the lentils were simmering, and added about 6 oz of fresh spinach and a chopped tomato near the end. I also added about 1/2 tbsp cumin powder. I might try it next time with a bit of turmeric and some chili powder. The final dish tasted great!
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Cream Cheese Frosting II

Reviewed: Feb. 19, 2008
This recipe is FANTASTIC. I wouldn't change a thing. I used 1/4 of the amount listed to frost 12 red velvet cupcakes, and it was perfect. Unlike a few other reviewers, I didn't find the frosting to be runny at all. However, my cream cheese was a bit chilled, so that might have helped. This frosting is ideal for carrot cake. Thanks for a wonderful recipe!
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3 users found this review helpful

Apple Crisp II

Reviewed: Jun. 4, 2007
This recipe is the best! It was incredibly simple and came out looking and tasting yummy. I made a few modifications based on other reviewers' recommendations. I used an 8x8 pan, which is a perfect fit, and decreased the amount of brown sugar to 3/4 cup. I also used 2 Fuji apples and 2 Granny Smith. The tartness of the apples mellows out the sweetness of the sugars. This is a great potluck item and would taste delicious with vanilla ice cream. Thank you for sharing this wonderful recipe!
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1 user found this review helpful

Apple Enchilada Dessert

Reviewed: Nov. 24, 2006
Easy to make and quite yummy. Thanks!
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0 users found this review helpful

Shirley Temple II

Reviewed: Nov. 24, 2006
This is sooo delicious and very easy to make. Thanks!!!
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1 user found this review helpful

Eileen's Spicy Gingerbread Men

Reviewed: Nov. 24, 2006
These cookies are phenomenal! Very easy to make. I halved the recipe to test it out, and decreased the amount of cloves. Also used butter instead of margarine as well as freshly ground cinnamon. I'm definitely going to be giving these out for the holidays. Thanks for a great recipe!
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3 users found this review helpful

Cream Puffs

Reviewed: Mar. 19, 2006
I made this recipe for a company potluck and they were a huge hit! I used coconut cream pudding mix and swirled chocolate on the top of each cream puff, then sprinkled powdered sugar. Excellent presentation and they were rich and delicious. Thanks for a wonderful, easy recipe!
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4 users found this review helpful

Molten Chocolate Cakes With Sugar-Coated Raspberries

Reviewed: Mar. 19, 2006
Yum! This recipe was easy and simply delicious. I made the batter the night before and did the baking the following morning. It was not too sweet or rich for me, just perfect!
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3 users found this review helpful

Green Curry Tofu

Reviewed: Jun. 6, 2010
Yum! This is a terrific recipe and tastes just like the curry tofu you get in Thai restaurants! I followed the recipe almost exactly as listed with the addition of green and yellow bell pepper strips. I added more milk/curry paste to compensate for the added veggies. This is a recipe that lends itself really well to additions - eggplant cubes and cooked onion strips would also be nice. Depending on the curry paste you buy and how much spiciness you like, you may need to adjust the quantity you add to the milk. Thanks, Janet, for a great recipe!
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2 users found this review helpful

Easy Vegetable Pot Pie

Reviewed: Sep. 7, 2008
Incredibly easy and hearty recipe, highly recommend. Was a tad bit bland for me even after though I had added a lot more black pepper than called for. I might try it next time with cauliflower instead of mixed veggies just for a change. I skipped the egg part and also made sure to cover the edges of the pie crust with foil before putting it in the oven, to prevent burning. I also used frozen mixed vegetables instead of canned ones. Thanks for a great recipe! It's a keeper.
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0 users found this review helpful

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