1gdcowgrl Recipe Reviews (Pg. 1) - Allrecipes.com (10620038)

Homemade Pizza Sauce

Reviewed: Apr. 21, 2012

Tasty!! I did not want any actual chucks of tomato in the sauce so I omitted the crushed tomatoes, but otherwise followed this recipe. The family was very pleased with my first ever homemade pizza. Thanks!

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Spring Salad

Reviewed: Apr. 8, 2012

Great combination of flavors. I prepared this the night before we served it. Blanched my broccoli florets in boiling water for a couple minutes then submerged broccoli in a bowl of ice water to stop the cooking process. Also subbed sunflower seeds for the almonds and didn't add them in until just prior to serving. I like this salad but feel that the simple dressing of mayo, vinegar and sugar was missing something that would have given this recipe 5 stars from me. Thanks for the recipe.

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Swedish Sticky Chocolate Cake (Kladdkaka)

Reviewed: Feb. 24, 2012

Rather disappointed with this one. Baked at 300 degrees for 35 minutes (on the lower rack of my oven). Let it cool for an hour and it came out so under baked that we couldn't eat it. Stuck it back in the oven at 350 degrees and now we wait...

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Peasant Bread

Reviewed: Feb. 11, 2012

Very easy to make! I even messed up and put the melted margarine IN the bread instead of brushing it on the top. Mine only took 35 minutes to bake. This made two free form loaves, one round and one long. Not sweet at all and the texture was chewy. This bread sliced very well and would make a great sandwich bread (no crumbs!). A big hit with the family, too. EDIT: I just made this again yesterday. This time I baked them in bread pans and brushed the butter on the tops before baking.....Made a more crunchy crust and I had crumbs this time. I think I prefer the free form loaves with no butter on top.Thanks for the recipe!

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Delicious Salmon

Reviewed: Feb. 11, 2012

This was just okay in my book. I marinated for about 4 hours, keeping the recipe as written as far as ingredients and broiling time. I thought it was rather dry but the rest of the family liked the flavor. Served with rice and roasted brussel sprouts and sweet potatoes.

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Blueberry Snack Bars

Reviewed: Jan. 12, 2012

Holy Blueberry Hill!! These are awesome! I did have to use some substitutions based on what I had (or didn't have is more like it). No canned blueberry pie filling. I made my own with 1 and a half cups frozen blueberries. Bring half a cup of water, the blueberries and 1/3 cup white sugar to a boil. In small bowl wisk 1/4 cup cornstarch in 1/2 cup cold water. Very gently wisk this mixture into the bluberries. Boil about 5 minutes. Wisking gently and often. Set aside and let cool completely. I also didn't have a boxed cake mix so I used an AR recipe (Cake Mixes from Scratch)for yellow cake. I used the entire (dry ingredients only) cake mix (with complete disregard to the blueberry recipe calling for 18oz. of cake mix.) Turned out great! Made a thick crust that was just right. I baked this in a 9x13in. metal pan at 325 degrees for 55 minutes. Let it cool on the counter then it went in the fridge for a few hours prior to slicing it up into squares. I can't say enough how good this is. Looks kinda fancy, too. Thanks for this recipe!!

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Aunt Bert's White Cake

Reviewed: Jan. 2, 2012

Considering the fact that I am not a fan of white/yellow cakes, I am very pleased with the texture and moistness of this cake. Like others, I did not add the baking soda to the buttermilk. Instead, added it in with the other dry ingredients. I chose to use up some butter flavored Crisco (I had leftover from all my Christmas goodies) in place of the shortening as well. Didn't have what I needed on hand to make frosting but the cake is still yummy! Thanks for the recipe.

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Broiled Tilapia Parmesan

Reviewed: Jan. 2, 2012

Simple and tasty. Followed the recipe exactly. I served this with a parmasean spaghetti squash with veggies and dinner was a success. Thanks for this recipe.

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Colorful and Edible Play Dough

Reviewed: Dec. 22, 2011

We halved the recipe and ended up with about a softball size amount of play dough. Followed the recipe with the exception of the flavored drink packets. All we had was gel food coloring and only did red, which turned it a pretty pink shade. This provided a good hour of fun for my kid. Thanks!!

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Asian Rainbow Trout

Reviewed: Nov. 28, 2011

The flavor was fantastic!! I used Sesame oil instead of Olive and I did double all the ingredients, using 4 trout. I also baked this in the oven at 425 for 25 min. (following others suggestions) Combined the soy sauce and seasoning in a bowl and pouring over the fish. I should mention the kind of pepper I used, as I feel like put this dish over the top...McCormick's Peppercorn Medley Grinder. Served with white rice and AR's Stir Fried Snow Peas and Mushrooms recipe. Thank you so much for this recipe! I will be making this again.

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Apple Pumpkin Muffins

Reviewed: Nov. 23, 2011

I doubled the batch and got 39 muffins (for Thanksgiving). Replaced the oil with applesauce, too. The streusel did not come together right for me...ended up with a chocolate colored "blob" of soft butter. Maybe I didn't work fast enough and the butter got too warm or maybe it was the beer I drank before hand. At any rate, these muffins are really good! They have a dense texture. Not light and fluffy. Also, mine were done in 30 minutes. Thanks for the recipe.

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Crumb-Coated Chops

Reviewed: Nov. 21, 2011

My husband thought this was the best chicken he's ever had. I only had 5 chicken thighs. I made fresh bread crumbs from a loaf of Italian bread. On the advise of other reviewers, I upped the amount of crumbs to about half a cup. Baked for 45 minutes and did not turn the chicken over half way through. Great recipe. I will make this again for sure. Edit: I baked these again but this time placed them on a rack on the cookie sheet to drain all the fat and didn't turn them over during baking. Excellent.

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Flax seed Peach Muffins

Reviewed: Oct. 31, 2011

Excellent!! I had some fresh peaches to use up before they went completely bad on me. These were a big hit with the family! We could not stay out of them. I followed the recipe with one exception (if you count the nuts, then it's two)...Instead of using the full amount of oil called for,I used 1/2 c. of oil and used applesauce for the remaining oil. This is a keeper! Thanks.

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Sweet Restaurant Slaw

Reviewed: Jun. 21, 2011

Perfect dish for this hot weather! I followed the recipe with a couple exceptions. I used less sugar, about 1/3 of a cup or less. It was plenty sweet for us. I also used celery salt in place of the poppy seeds (I never have poppy seeds). Thanks for the recipe.

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5 users found this review helpful

Egg Rolls a la Paye

Reviewed: May 13, 2011

These were pretty good. I used some left over chicken breast and precooked bacon. Didn't have any bean sprouts but cabbage was a nice substitute. Though, I did saute the cabbage in the skillet for 15 minutes or so. Used garlic powder instead of garlic salt, didn't have that. My egg roll wrapper package had 15 wrappers so we made them kind of small to use all the wrappers. I really would have liked to have them a bit on the large side though. That way their not too 'doughy' tasting, if you know what I mean. Have the white of one egg in a bowl handy to seal the ends of your egg rolls towards the end of rolling the up....just use a small brush. A NEW paint brush works great (the small ones). I deep fried the egg rolls at 350 degrees for 3 minutes PER SIDE. Any longer and they'd be burned.

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Dilly Crab Salad

Reviewed: May 13, 2011

After reading through all the reviews. I decided to customize this recipe, as it is in need of some flavor. Plus crab meat ain't cheap.

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Red Skinned Potato Salad

Reviewed: May 3, 2011

My first time making potato salad with red skinned taters and after the 2 thumbs up I got from the husband, I'll be using red skinned taters from now on. I had no bacon in the house ( the world is surely ending soon) so had to leave it out and I had to add a giant squirt of mustard. Old habits die hard. This is a simple, tasty recipe. I might also add that after the taters have boiled long enough, I submerse them in cold water to stop the cooking process. This recipe is a keeper. Sorry, there's no photo. The husband inhaled the tater salad before I could get a good one.

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Cajun Corn and Crab Bisque

Reviewed: Apr. 21, 2011

We had no leftovers tonight. This is so good! I do think that I would prefer creamed corn....next time. The recipe never specifies as to whether or not the bay leaf is removed after cooking is complete, but I always do. So I did. I wish I had made some corn bread. As I think it would pair so well with this. Thanks!!

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Easy Key Lime Pie I

Reviewed: Apr. 20, 2011

I did my own crust by combining graham crackers and Nilla wafers with a small amount of sugar (I don't measure I just toss it all in a ziplock bag and roll over with a rolling pin to crush everything.) Had to make only one substitution. I added a little lemon juice to the lime juice as I didn't quite have enough. This gets 5+ stars for flavor. The texture, for me, could have been firmer. Like some of the commercial key lime pies I've had. My family disagreed. They loved it as it was. I will make this again with some of the changes others have mentioned. Thanks!

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Crab Salad

Reviewed: Apr. 13, 2011

I had set out to cut this recipe in half, thinking I had about 1 lb. of crab meat. That was before I realized my daughter helped herself to much of the crab meat. Given that I only had less than 1 lb., I just eyeballed all the ingredients rather than measuring. Having said and done all that....this was fantastic! Close to the crab salad served at our local Golden Corral, only better. This has great flavors happening. Definitely recommend preparing this a day ahead of when you want to serve it, so the flavors have time to get acquainted. Thanks for this recipe.

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3 users found this review helpful