REA173 Recipe Reviews (Pg. 1) - Allrecipes.com (1025027)

Rosemary Ranch Chicken Kabobs

Reviewed: Dec. 10, 2011

These were very, very good. I gave 4 stars instead of 5 because we found the rosemary a bit overpowering. Next time I'll reduce that a little. And since it's December in New England, instead of grilling, I baked these in the oven since others had had success with that. It worked out fine. I used chicken tenders which also worked out great and baked for about 18 minutes at 350 degrees. I would use those again if making kabobs and just thread them onto the skewers. I hate cutting up chicken!!

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Broiled and Slow-Roasted Butterflied Leg of Lamb With Cumin and Garlic

Reviewed: Dec. 4, 2011

This was very tasty and we all enjoyed it. My only issue is with direction to cook to only 140 degrees. I did that and the thing wasn't rosy pink, it was blood red and I think I even heard baa-aa-aa-aa! My thermometer says lamb is done at about 175 degrees. I ended up putting it back in and took it out when it hit about 160-165. THEN it was rosy pink. But will definitely make again! Very yummy.

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Chicken Breasts Pierre

Reviewed: Dec. 4, 2011

This was delicious! Family loved it. I did not have celery seed or hot pepper sauce on hand so left those out. Still fantastic. Only other change was taking others advice and subbing chicken broth for the water. Mine came out a wee bit chewy but I think it overcooked. I cooked for 35 minutes but will check for doneness at 25-30 minutes next time. Definitely going into my dinner rotation.

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Savory Deviled Eggs

Reviewed: Nov. 28, 2011

Very good deviled eggs! My only change in the future would be to halve or even eliminate the salt. I found them too salty, but my guests still devoured them.

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Cocktail Meatballs I

Reviewed: Nov. 28, 2011

This rating is just for the sauce. I was lazy and bought frozen cocktail meatballs! The sauce was so simple yet so yummy. Got many compliments on it and MANY raised eyebrows when I told people what was in the sauce! I quadrupled the sauce recipe for a party and used 1 1/2 bags of frozen meatballs (containing about 96 meatballs) and it all fit perfectly in my crockpot.

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Bacon and Cheddar Stuffed Mushrooms

Reviewed: Nov. 28, 2011

Served these at a recent party and they were devoured. To save time, I used a food processor to chop up the stems (I was tripling the recipe) and also used real bacon bits instead of cooking and crumbling bacon. Turned out great!

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Warm Crab Parmesan Dip

Reviewed: Nov. 28, 2011

This was delicious an a big hit at our party. I took advice of others and used a parm/asiago/romano blend of cheese. Will definitely make this again!

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Chicken Pot Pie IX

Reviewed: Nov. 6, 2011

WOW was this ever delicious!!! Even tho I've been cooking since forever, I'd never made a chicken pot pie before. I took advice of others and used chicken broth instead of water, nearly doubled the liquid, added 1/2 tsp. poultry seasoning, 1/2 tsp garlic powder and increased the pepper to 1/2 tsp. I also had a cooked roast chicken so just used the meat off of that and used frozen peas and carrots, brought it just to a boil to warm up the veggies but didn't leave it for the 15 min. Cooked the bottom shell for 6 minutes first and baked at 375. Mine was done in about 35 minutes. YUM! Husband said it was the best pot pie he'd ever eaten!

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Zippy Shepherd's Pie

Reviewed: Nov. 3, 2011

I love shepherd's pie and was anxious to try this variation. However, this was just okay for me. I thought there was way too much of the veggies in proportion to the meat and even though I like curry, I didn't particularly care for it here. Clearly, I'm in the minority though!!

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Chipotle Crusted Pork Tenderloin

Reviewed: Jul. 1, 2011

This was pretty good and I will probably make it again BUT even though I only used 1 T. of the chipotle chile powder, it was still too hot for my kids so I would reduce that a bit more, or maybe try regular chile powder instead. I can't even imagine eating it with the full 3 T.!!!

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Roast Sticky Chicken-Rotisserie Style

Reviewed: Jun. 25, 2011

This turned out wonderful. I had one 4-lb chicken and just adjusted the cooking time and used a meat thermometer. I only had about 4 hours to let it marinade and it was still great. I did find it a wee tad bit too spicy so may cut back on either the white pepper or cayenne next time. The gravy from the pan drippings (augmented with about 1/2 can chicken broth) was out of this world....I thought my oldest son was going to drink it out of the gravy boat!! I also used this rub and roasted a cut up chicken to make the "Fast Chicken Soup Base" also on this site and it made a fantastic soup too!! YUM!!

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Brown Rice and Black Bean Casserole

Reviewed: Mar. 5, 2011

We found this kind of lacking in flavor. It was just okay. I might try it again with some tweaking.

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Burgundy Pork Tenderloin

Reviewed: Feb. 14, 2011

I'm in the camp that found the wine taste WAY too overpowering.....and I enjoy cooking with wine. My kids didn't care for it either but my husband raved. I will probably try it again but substitute half the wine with beef or chicken broth and try another reviewer's suggestion of using Knorr pork gravy mix. I have to say the meat was gloriously tender and juicy, so worth another try with modifications.

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Tender Breaded Turkey Cutlets

Reviewed: Feb. 12, 2011

This was just okay for us. The flavor did now "wow" anyone. Also I had the problem of the coating coming off during cooking, even though I tried some of the tips other reviewers posted. Sorry, don't think we'll be making this one again.

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Debdoozie's Blue Ribbon Chili

Reviewed: Feb. 10, 2011

This was terrific. BIG hit with my husband!! Only change was to add a can of Rotel tomatoes and green chiles. Will definitely be making this one again!

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Fast Chicken Soup Base

Reviewed: Feb. 1, 2011

This soup is amazing! I did have a little extra work because my market was sold out of cooked roast chickens. I bought a cut up chicken and roasted it myself using a rotisserie rub from another recipe on this site. I wanted the flavor of the onion but my family doesn't like eating that much in their soup, so after it simmered for a bit, I used a slotted spoon to remove most of the onion which floats to the top nicely. Followed the recipe exact after that, adding a little pasta and it was delish!!

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Salmon with Brown Sugar Glaze

Reviewed: Oct. 4, 2010

Very tasty and very easy. My 13 yr old inhaled it!! Thanks for posting.

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Greek Style Garlic Chicken Breast

Reviewed: May 3, 2010

This was fabulous. A big hit with the family. Moist and juicy and very flavorful. I marinated a full 24 hours before grilling. This will be a regular in my summer grilling rotation! I served it with a Greek salad using the Absolutely Fabulous Greek/House Dressing from this site and it too was delish! Thanks for posting! FORGOT TO ADD: I took others advice and halved the oil but doubled the lemon and garlic. Added 1 tsp. oregano.

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Greek Chicken

Reviewed: Apr. 26, 2010

Sorry....this one was just not to our liking. Even though I put less olives than called for, the olive flavor was overpowering. It smelled great cooking, and the sauce was yummy, but no one really liked it.

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High Temperature Eye-of-Round Roast

Reviewed: Apr. 26, 2009

This roast came out fantastic. Perfectly pink all the way through. My only complaint is that I get a fair amount of smoking during the high temp part (enough that I need to open a window or two so not to set off the smoke detectors) AND I will definitely line my roasting pan with foil as it's a real pain to scrub clean afterwards. But nevertheless, this is how I will make my roasts from now on. YUM!

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