SB2323 Recipe Reviews (Pg. 1) - Allrecipes.com (1119945)

Mexican Chicken I

Reviewed: Jan. 5, 2012

This was very good. Changes I made were mixing the black beans with the salsa, etc. and browning chicken tenders beforehand and changing bake time accordingly. Four of us liked it a lot. Picky #5 liked the chicken, but not the beans. I served with grated Mexican cheese on the side, and with quinoa as a side dish. Healthy, low-fat, high protein, high fiber and gluten free. It would have been really fast and easy if I hadn't browned the chicken beforehand. I think next time I'll leave that step out.

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1 user found this review helpful

Easy Cheese Ball II

Reviewed: Aug. 1, 2011

I'm a huge fan of cream cheese dips, and this one was not very good. Maybe it needed a few more ingredients. After tasting it, I added a few dashes of Worcestershire sauce, which helped some. My daughter, who is crazy for ranch dip and cream cheese, liked it a lot.

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5 users found this review helpful

Creamy PHILLY Pesto Chicken

Reviewed: Jun. 1, 2011

We loved it. I used fat-free cream cheese, melted on a very low heat stirring constantly, and it came out nice and smooth. I approximated amounts, and probably doubled the pesto, as we love pesto, and used less chicken broth, as we like a thicker sauce. Rubbed the chicken with pepper and garlic salt before grilling. I had the leftover cold sauce with raw carrots the next day. That was good, too!

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1 user found this review helpful

Cake Mix Cookies IV

Reviewed: Dec. 23, 2010

My 11 year old daughter made these for a cookie swap, and they turned out delicious. We made one with devil's food cake mix and one with yellow cake mix. This is the easiest cookie recipe ever. Thanks!

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7 users found this review helpful

Easy Garlic Broiled Chicken

Reviewed: Dec. 21, 2010

I had four hungry kids and a hungry husband clamoring for dinner, which was running late. This fit the bill for a quick recipe for boneless chicken thighs. *Everyone* raved about it, and that is rarer than a total lunar eclipse. I am thrilled that I've found another easy meal to go into rotation, and will share this recipe with friends and family, too. I used 12 thighs, kept the butter amount the same (1/2 c.) and doubled the garlic and soy sauce. I dipped the breasts in the mixture, then broiled for 10 minutes on one side and 7 on the other. I like my chicken a little on the dry side, and this was perfect for me. I had lots of the butter mixture left over, enough to make again tomorrow night. :-) The pan drippings are heavenly. I'm saving them for soup or rice.

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3 users found this review helpful

Oven Pot Roast

Reviewed: Nov. 6, 2010

This was an easy, basic recipe. I made it in the pressure cooker, and substituted cooking wine for the vermouth. We all thought it was way too bland, but then, we prefer very flavorful foods. When I reheated the leftovers, I added about 2 Tbs. Montreal steak seasoning. That got rave reviews from the whole family.

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Rachel's Cranberry Chicken Salad

Reviewed: Jul. 5, 2010

Oh wow, I make a pretty good chicken salad but this one was amazing! DH and I both loved it. I just estimated the ingredients and left out the apples because I didn't have any, plus I don't think it would keep as well, and substituted dry onions for the green. I also added a few stalks of finely chopped celery. This is a keeper!

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4 users found this review helpful

Caramelized Baked Chicken

Reviewed: Feb. 7, 2010

Easy and delicious! My picky kids and the neighbor kids, as well as DH and I, loved it. I doubled the sauce and kept half back to use at a later date. I used boneless, skinless chicken breasts cut into large nugget-sized pieces. I also eliminated the salt; figured the soy sauce and castsup have more than enough. Simmered the sauce on the stove for about 15 minutes then baked in the oven at 450 for 20 minutes. The chicken came out perfect but the sauce was still very runny. We served it over rice. Everyone loved it, but it would be even more awesome sticky. I suggest simmering till sauce reaches a honey-like consistency. Allow at least half an hour for that. Will definitely make often. Thank you!

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Perfect Pressure Cooker Pot Roast

Reviewed: Dec. 10, 2009

So easy, and good enough for company. Everyone loved it. Our priest (who was over for dinner) even asked for the recipe. I browned the onion as well as the roast. I also added two packets Italian and Ranch mix, since my packets were 0.7 oz., and used water because I didn't have any beef broth on hand. But, I forgot to add extra water, so the gravy turned out salty but still good. I'll use water next time too, since it was very flavorful and I'm afraid the broth would increase the saltiness again. Check your pressure cooker's cook time. I had to cook a 4 lb. roast on high for 60 minutes.

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3 users found this review helpful

Chicken with Stuffing Breading

Reviewed: Dec. 5, 2009

Very easy and delicious. My 6 year old did most of the breading for me. I omitted the curry because we don't like curry. I cut the chicken breast into nugget-sized pieces, made extra breading, and baked at 425 for 20 minutes. I didn't bother to turn it halfway through. The breading came out so crunchy it was like panko flakes and the chicken was highly flavored. We all loved it, even the picky eaters. Next time I may omit the parsley and Italian seasoning, just to make it that much easier and I think it would still be plenty flavorful. Thanks for a great, easy recipe that will definitely go into rotation.

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1 user found this review helpful

Breaded Parmesan Chicken

Reviewed: Dec. 5, 2009

Very easy and delicious. My 6 year old did most of the breading for me. I omitted the curry because we don't like curry. I cut the chicken breast into nugget-sized pieces, made extra breading, and baked at 425 for 20 minutes. I didn't bother to turn it halfway through. The breading came out so crunchy it was like panko flakes and the chicken was highly flavored. We all loved it, even the picky eaters. Next time I may omit the parsley and Italian seasoning, just to make it that much easier and I think it would still be plenty flavorful. Thanks for a great, easy recipe that will definitely go into rotation.

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1 user found this review helpful

One Bowl Chocolate Cake III

Reviewed: Nov. 5, 2009

I didn't get to taste it--made cupcakes for a cupcake walk--but my children who did raved about it, and keep asking me to make more. The batter flavor and consistency reminds me of my favorite chocolate sheet cake recipe. I used it with the Chocolate Cookie Buttercream Frosting from Allrecipes--minus the cocoa--and I can vouch that the frosting was delicious! :-)

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Chocolate Cookie Buttercream Frosting

Reviewed: Nov. 2, 2009

I wanted a buttercream frosting with no shortening (blech!). I omitted the cocoa since I wanted vanilla, and estimated the milk based on consistency. I doubled the recipe for 24 cupcakes. It came out delicious! This will be my go-to frosting from now on. Easily adaptable to many flavors.

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Pumpkin Cake III

Reviewed: Oct. 27, 2009

Wow! The whole family loved this one. I've made it 3 times in the past few weeks. I use the 3/4 c. oil and 1/2 cup applesauce as recommended. I also use 3 tsp. of pumpkin pie spice instead of the cinnamon. And I top it with molasses spice cream cheese frosting. Yum! Thanks so much for sharing. I had a pumpkin bread recipe I liked, but this has taken top place in the rotation.

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2 users found this review helpful

Garlic Chicken

Reviewed: Oct. 27, 2009

Excellent. I chose this recipe when I needed a last-minute dinner idea. I used chicken strips and baked them for 22 minutes at 400 degrees. Turned out perfectly. I dredged the chicken through twice (don't recommend--a bit too oily) and added a bit of seasoned salt to the bread crumb mixture. It was tasty and juicy. Next time, I will marinate the chicken in the oil mixture for awhile, and toss in some more seasoning. This recipe is delicious as-is, and is also ideal for a little personal tinkering. I give it 4 stars for taste, but add a star because it is so easy and a real crowd pleaser. With less than an hour from start to table, this recipe will definitely go into rotation. Thank you!

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Pumpkin Cake III

Reviewed: Oct. 27, 2009

The whole family *loves* it.

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Blueberry Breakfast Sauce

Reviewed: Jul. 14, 2009

Quick and easy. Only change I made was to use 2 Tb. of corn starch, as others had recommended. I used frozen blueberries and found it very sweet. (This, from someone who likes to eat sugar straight.) I loved it, but it would've been too sweet for some. Since blueberries can differ so much in regards to sweetness, I'd recommend starting with about 2/3 c. of sugar then adding more to taste. I put it on fat free, sugar free cheesecake pudding. Sure, it's not *as* healthy, but the family loved it and we got those good antioxidants, too.

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Ten Clove Garlic Marinade

Reviewed: Apr. 14, 2009

Loved this recipe. I used chicken and marinated it for 36 hours. I don't even care for steak sauce, but it was great in this marinade. It had a rich, slightly smoky flavor that the whole family loved. A keeper!

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Honey Roasted Red Potatoes

Reviewed: Mar. 18, 2009

Delicious! I made this for the first time for company this evening, and everyone loved it. I had a hard time not raving about it myself! I used 5 lbs of egg-sized red potatoes and used two shallow pans lined in foil and lightly rubbed with olive oil. As another reviewer suggested, I boiled the potatoes for 5 minutes first then sliced them and tossed them in a bowl with 1 cup of the 1.5 cups of sauce. I laid them out on the pans then lightly sprinkled with salt, cracked pepper and a bit of parsley. I baked the potatoes for about 20 minutes, basting once halfway through, then basted again before broiling one pan at a time for 5 minutes each. I basted them one last time, let the oven cool slightly, then left the potatoes in to stay warm till dinnertime. One guest commented that he could happily make a meal out of the potatoes alone. No small compliment, since my husband had made some excellent steaks as our main course. The mustard flavor is very subtle. It has a sweet, savory rich flavor that is making me already look forward to the leftovers tomorrow! Next time I will probably cut down a little on the butter. My guess is that it will be every bit as delicious with a little less fat.

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Laura's Easy Oatmeal Squares

Reviewed: Mar. 10, 2009

Oh, man! These were so delicious, and simple too. I had a houseful of kids over and needed a simple and quick snack. This fit the bill, and I also like that it uses all oatmeal and no flour. Considering how easy and fast it was, I figured if it was tasty at all it would be a keeper. But when I bit into it--wow! It was delicious! It's now one of my favorite desserts. The kids liked it too. Very sweet and chewy. I almost wish I didn't find this recipe, because I can see it contributing to the spread of my waistline! These are the minor changes I made. I doubled the recipe and added a pinch of salt and a little cinnamon. I omitted the almonds and put it in a well-greased 9"x13" pan and baked for about 25 minutes. To make this recipe a little healthier, like for a breakfast bar, I might leave the chocolate chips off next time, throw in some raisins and perhaps substitute some honey for the brown sugar. I could probably reduce the sugar to about 3/4 cup and it would still be plenty sweet. (Edited to add: If you find the bars too crumbly, boil the butter/sugar mixture for about a minute before adding the oatmeal.)

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32 users found this review helpful