GrammarDiva Recipe Reviews (Pg. 1) - Allrecipes.com (18888329)

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Creamy Italian Chicken and Orzo Skillet

Reviewed: Apr. 7, 2011
I fixed this for my parents. My dad was extremely skeptical at first. His reaction? First bite: "mmmm, mmMMMM, MMMMM, wow! Oh, my GOD, that's fantastic!" LOL! Guess that means it's a keeper for sure. I sauteed the zucchini separately with a touch of olive oil, salt and pepper for some extra flavor, and just for one-two minutes so they were still firm. Cut up the tomato while the chicken was cooking, added some fresh broccoli that I'd micro-steamed just until crisp-tender, then threw everything together in one skillet after the chicken was done. Seriously, this took less than 10 minutes to make and the flavor was fabulous! I'll definitely make it again, but maybe try some different veggies, which you can definitely do with this recipe. Very versatile and very delish!
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21 users found this review helpful

Toffee Chunk Cheesecake

Reviewed: Dec. 25, 2005
If I could give this more than five stars, I would. Oh, my, this was soooo good! I did take some other people's advice and used only half the chocolate/caramel mixture in the bottom, used a 10" springform pan, and it did take about two hours to bake. I've also never put a cheesecake in a water bath, but I think it made all the difference. My hubby liked this so much he actually took a picture of it - don't ask me why. Anyhow, thank you very much for this recipe. It's a keeper!
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9 users found this review helpful

Roasted Roma Tomatoes and Garlic

Reviewed: May 5, 2006
Maybe someone can give me suggestions. I didn't use Roma tomatoes, but I had some "Campari" tomatoes on hand, which are in between Roma and Cherry tomatoes. Do you seed your tomatoes before you roast them? Mine came out of the oven with a ton of liquid on the bottom of the pan. I still thought they were quite good.
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8 users found this review helpful

Make-Ahead Mashed Potatoes

Reviewed: Sep. 22, 2011
Love these! For some extra flavor, gently heat the half and half with a garlic clove or two before mixing with the potatoes. I have also used part buttermilk and half and half. These also freeze quite well - they are watery once thawed, but the moisture is absorbed well and they fluff right back up when heated. Thanks!
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7 users found this review helpful

Marinated Cheese

Reviewed: Jan. 3, 2006
WOW! I had this for the first time at a Church function and it was fantastic. I was a little leery of trying it after I read some of the reviews posted here (mainly problems with the cream cheese), but I didn't have any problem. I used Meijer brand cream cheese (full fat brand), and put it in the freezer for a bit. If you work quickly slicing it, there shouldn't be a problem. The only thing I did differently was to use fresh basil instead of dry, and Splenda for the sugar. I also poured off most of the oil before serving, and it was fantastic. If you do pour off the oil, don't throw it away!! We saved it and brushed it on the bread we used to make the Double Tomato Bruschetta on this site, which is also fantastic. Thanks so much for this recipe!
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7 users found this review helpful

Mocha Chocolate Chip Banana Muffins

Reviewed: Jan. 2, 2012
Oh, my goodness, these are THE BOMB. Followed one suggestion and used 3/4 cup white and 1/4 cup brown sugar, used semi-sweet mini-chips and two large bananas because that's all I had on hand, and they still turned out fantastic - and very much DH approved. He asked me to make them again soon so that he can take them to work for his co-workers, and I don't remember him ever asking me that. Thanks for sharing!
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6 users found this review helpful

Mom's Sweet Potato Bake

Reviewed: Nov. 18, 2007
This recipe beats all those marshmallow concoctions hands down. I've made this several times and there's hardly ever any left. If there is any left, it's fabulous for breakfast the next morning.
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6 users found this review helpful

Fugi Salad

Reviewed: Feb. 21, 2009
I've had a recipe very similar to this for several years, and everyone loves it. I usually throw in a can of mandarin oranges and use a small amount of the orange juice in the dressing. I also use sunflower seeds in place of the sesame seeds, which I don't care for all that much.
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4 users found this review helpful

Mixed Vegetable Grill

Reviewed: Jun. 18, 2008
Oh, my! This was sooooo good. I thought the brown sugar sounded a little weird, but it gave the veggies just a slightly sweet carmelized flavor. I left out the potatoes and added some onion and sliced portabella mushrooms. I think this would work well on any assortment of veggies you prefer. I made these for Father's Day along with grilled steak, marinated shrimp from this site, and baked potatoes - and a chocolate chip cake, my DH's favorite. I had the leftovers the next day on a steak salad, and they were even better. I like the fact that this recipe makes enough for two preps, so now I've got an extra one for this weekend. I plan on making this at least once a week!
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4 users found this review helpful

Lemon Lush

Reviewed: Jan. 19, 2010
I remember my grandmother making this when I was a child. It was a favorite among everyone in the family and all of the church suppers she took it to. The ingredients are just slightly different (powdered sugar in place of white sugar, sprinkle with chopped pecans), but the taste is the same. You can also make this using chocolate pudding - sprinkle with chocolate chips or chocolate shavings to finish. Thanks for bringing back some wonderful childhood memories!
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3 users found this review helpful

German Sweet Chocolate Cake I

Reviewed: Dec. 31, 2009
Oh, my - this is the REAL DEAL. Fairly easy, and absolutely delicious. For some reason, the cake tastes even better after sitting for a few days - if it lasts that long at your house. I don't know why. Maybe the flavors had a chance to blend and mellow out. Whatever the reason, I will DEFINITELY be making this again. Thanks for sharing!
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3 users found this review helpful

Pecan Sandies

Reviewed: Dec. 6, 2009
I LOVE pecan sandies, and these are fabulous! For folks who have trouble with the soft dough, I used a small cookie scoop (Pampered Chef, but you could probably find it at a kitchen store) and scooped the dough onto wax-paper lined cookie sheets. I stuck them in the freezer for a few minutes before rolling in sugar. Hope this helps!
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3 users found this review helpful

Oatmeal Pancakes II

Reviewed: Jul. 26, 2009
I actually have this recipe from Taste Of Home, and it's a regular at our house. I usually substitute whole wheat flour for the regular flour, and I've used regular milk when I don't have buttermilk. I've thrown in different kinds of fruit, and they always turn out great.
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3 users found this review helpful

Cincinnati Chili I

Reviewed: Feb. 21, 2009
I have a recipe that's very similar to this that calls for boiling the ground beef. It's as close to Cincy Chili as you can get without going directly to Skyline. I wanted to suggest that, if you have a stick blender, you can actually blend the chili before adding other ingredients to make a smoother consistency.
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3 users found this review helpful

False Cabbage Rolls

Reviewed: Apr. 3, 2008
Sorry, this really didn't work for us. I thought it was OK, but hubby didn't like it at all. We'll try regular cabbage rolls next time.
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3 users found this review helpful

Spinach and Strawberry Salad

Reviewed: Jan. 11, 2008
I've not tried this particular recipe, but it's VERY similar to one that my cousin gave me (I think it came from Taste Of Home), and we make it every year on vacation. There's so much you can do with it. We have used a Romaine/Spinach mix, added some red onion, mandarin oranges and almonds (not all at the same time, but I suppose that would work), and one day I'm going to try this with some cooked chicken to make a complete meal. Thanks for sharing!
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3 users found this review helpful

Ramen Coleslaw

Reviewed: Sep. 18, 2004
I've made this several times with terrific reviews. I use pre-packaged coleslaw, sunflower seeds in place of the sesame seeds, and rice wine vinegar in place of the white wine vinegar. This is super-easy to throw together in the morning for an afternoon picnic. I'm looking forward to trying the other variations that have been suggested.
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3 users found this review helpful

Restaurant-Style Coleslaw I

Reviewed: Jan. 19, 2012
This is my go-to slaw recipe - it tastes so much better than anything store-bought! I think next time I make it, I am going to try some of the reviewers' suggestions - salt the cabbage and carrots to let some of the water out, and keeping the dressing and slaw mix separate and mixing only as much as needed at a time. Thanks for a great recipe!
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2 users found this review helpful

Ranch Dressing II

Reviewed: Aug. 18, 2010
Wow, VERY yummy! I used Hellman's Light Mayo and reduced-fat sour cream, but otherwise I made it as the recipe instructed. I used it to make twice-baked broccoli cheese potatoes - I had two leftover baked potatoes, so I scooped them out, used half the ranch recipe to mix with the potato, steamed some broccoli, threw in some fat-free cheese and mixed it all, then stuffed the shells and sprinkled a bit more cheese on top. Baked them at 400 for about 20 minutes, and they were REALLY tasty. I've been craving broccoli baked potatoes, and the addition of the ranch dressing was perfect. Can't wait to make it again with some of the suggestions, especially subbing in some buttermilk. Thanks for sharing!
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2 users found this review helpful

Bill's Sausage Gravy

Reviewed: Dec. 27, 2009
Wow, yum! So easy, and so good! We use regular breakfast sausage - don't care for the maple flavor - and we usually have enough left over for another meal. I've used skim milk and half and half, and it never fails. Thanks, Bill, for sharing!
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2 users found this review helpful

Displaying results 1-20 (of 38) reviews
 
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