BAJANCHEF Recipe Reviews (Pg. 1) - Allrecipes.com (1134516)

Chicken Spinach Quiche

Reviewed: Jan. 23, 2011

I love this quiche! I used frozen shortcrust pastry and needed to use up leftover turkey breast so I substituted that for chicken. Also used skim milk and low fat mayonnaise since I don't buy full fat for either of those. Other than that I followed the recipe as written and it turned out great! It did take a long time to bake though. After 45 minutes mine was pale and very liquid-y still. I had to leave it for about an hour and 20 minutes to get it to set. Not sure of that's due to the low fat ingredients.But I highly recommend this one!

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5 users found this review helpful

Turkey Pot Pie II

Reviewed: Jan. 23, 2011

I just finished eating this and had to leave a review right away. It is so amazing! I used frozen puff pastry sheets and used half and half instead of milk. I didn't see the part about cooking the onions first (oops!) so they went in raw but came out completely tender. I added thyme, oregano, coarsely ground black pepper, garlic powder and a little parsley and the flavour was outstanding. It did boil over in the oven a little, so put a cookie sheet below it.

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3 users found this review helpful

Basic Corn Muffins

Reviewed: Nov. 8, 2010

Easily the best corn muffins I have ever had! So much better than a boxed mix. I just had 2 hot out of the oven..one with butter and the other with honey and they are amazing. Lovely corn flavour and just enough sugar. So light and fluffy as well. I used a little more cornmeal than a cup and used skim milk but otherwise followed the recipe exactly. I should have checked mine after 15 minutes but instead left them for the full 20 and found they were quite brown at the bottom and sides but I like that. My advice would be to check them at 15..

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6 users found this review helpful

Orzo with Parmesan and Basil

Reviewed: Oct. 23, 2010

This was my first try at Orzo and it was so easy and so very delicious.Mine did not take 15 minutes to cook. In fact after about 8 minutes it was beginning to stick a little so be careful.

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0 users found this review helpful

My Crab Cakes

Reviewed: Oct. 10, 2010

I loved these a lot with very few changes to the way the recipe is written. I also used just one sleeve (4 oz)of Ritz,crushed them in my mini food processor and thought it was just right. I omitted the green onions altogether and doubled up on the Old Bay. I got 12 good sized cakes. I put them in the fridge for a little while to set up before frying and they turned out great!

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1 user found this review helpful

Baked Salmon Fillets Dijon

Reviewed: Aug. 10, 2010

I have made a few salmon recipes from this site all with great success. I liked them all but this one is easily the best of the lot. I had a slab of salmon which I didn't cut into smaller fillets due to laziness. I smeared the fillet with Dijon THEN noticed the recipe said a thin layer..Oops! I decided to mix in a little honey to lessen the mustard flavour. The rest of the recipe I followed to the letter. Since it was such a big piece of fish I baked for 18 minutes. It was so moist and delicious. The touch of honey was just perfect too. I got rave reviews for this one and will definitely become a 'company' recipe.

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Chicken Marsala

Reviewed: Aug. 5, 2010

I couldn't believe that such a simple recipe could taste so good. I didn't change much...just used Italian seasoning instead of just oregano, added some minced garlic,an entire can of sliced mushrooms and I eyeballed the Marsala. I didn't use the cooking sherry either. It smelled heavenly while cooking and was so moist and tender.The next day it was even more tasty!

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1 user found this review helpful

French Fried Potatoes

Reviewed: May 25, 2010

How have I never known that fries should be soaked in cold water prior to frying? I stopped making homemade fries years ago cause they would always be soggy. I knew I was doing something wrong but had no idea what..till today. I soaked them in cold sugared water for 2 hours,dried then fried. They were perfectly crisp outside,perfectly golden brown, none burned and they were absolutely delicious.I will NEVER buy those frozen fries again!

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7 users found this review helpful

Baked Dijon Salmon

Reviewed: May 23, 2010

I am amazed that this simple recipe made the most delicious salmon I have ever had. It tasted better than some restaurant salmon I've sampled. I followed the recipe to the letter except I had no pecans and no parsley. I also used panko. My fillets were very thick so I had to cook for a little longer..about 18-20 minutes total. The Dijon sauce was so good I felt like I could just drink it. It gave the fish this delicate sweetish,tangy-ish flavour but did not overpower that great salmon taste. Definitely my go-to fish recipe from now on.

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2 users found this review helpful

Creamy Au Gratin Potatoes

Reviewed: May 23, 2010

I truly love this recipe. I do add some of my own little touches.I do the first layer of potatoes then onions as described then a little salt and pepper and then some crumbled blue cheese. The rest of the potatoes are then layered on. I make the cheese sauce with half and half for a creamier taste and add a little garlic powder to the sauce as well. When it is baked and cut the blue cheese is the perfect little slightly tangy,gooey surprise in the middle. Delicious and it gets rave reviews every time.

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1 user found this review helpful

Chicken Katsu

Reviewed: Feb. 15, 2010

Amazing! SO very easy and so very delicious. I did marinate the chicken breasts in chopped Bajan seasoning over night as I do with all my meats but otherwise I followed the recipe exactly. It was very crunchy inside and very moist and tender outside. I used my cast iron and kept the oil on medium heat all the way through. No oil spatters like when doing normal fried chicken!

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0 users found this review helpful

Buttermilk Pancakes II

Reviewed: Oct. 31, 2009

Ok so I had never made pancakes before from scratch figuring the boxed mixes were quite fine. But then I had some buttermilk left over from another recipe,had some time to spare on a rainy Saturday morning and I decided to try my hand at these. Well, I will never use a mix again! These were delicious. It's just me so I cut the servings down to 4 (one third of the ingredients). Other than that I followed the recipe exactly. I did let the butter cool completely before adding to the other wet ingredients and I let the wet ingredients sit for about an hour prior to mixing.(as suggested by other reviewers) I was also very careful not to over mix. The pancakes were sooo light and incredibly fluffy.Delectable even without syrup. Easily the best pancakes I have ever had! The recipe does yield a lot though because even after I thirded it, I used a 1/2 cup measuring cup and still ended up with 5 large pancakes. Watch the heat too if you are using an electric stove..medium heat was too high and scorched my first one..

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1 user found this review helpful

Lemon Pepper Pasta

Reviewed: Oct. 4, 2009

This dish was so simple and surprisingly good! I added some Parmesan cheese at the very end and it was delish.

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0 users found this review helpful

Chicken Piccata II

Reviewed: Oct. 4, 2009

Ok so I followed other reviewers' recommendations for this one. I did marinate the chicken over night in dried seasoning,garlic powder and the juice of one large lemon. I then pounded the chicken breasts.To fry, I dipped in the flour mixture(to which I also added basil),then in the egg one then back to the flour one. This worked out well until the end when the breading started to fall off when I was transferring to a dish. So I made the decision to then make the sauce and not bother to put the chicken actually in it.So while the chicken went into the oven at 240 to keep warm,I used a can of chicken broth and the juice of one whole lemon. The sauce was still bland and VERY lemony so I added black pepper,minced garlic and some dried Italian seasoning, let it boil down. I did add some corn starch to thicken the sauce then just poured the sauce over the warm chicken. I liked the flavour of the chicken a LOT. The sauce was just so-so. This one definitely won't go into regular rotation though.

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Feta Chicken

Reviewed: Aug. 28, 2009

Really good,easy recipe! I used 5 whole boneless,skinless breasts which I just cut open length wise using a sharp knife. I stuffed in the crumbled feta..just eye balling it and rolled the chicken in the Italian breadcrumbs. I sprinkled a little Romano cheese over them then sprayed them with cooking spray. They were crunchy outside,tender and juicy inside and so very delicious.

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Four Cheese Macaroni Casserole

Reviewed: Aug. 28, 2009

This recipe was very good! I used Penne because I had no macaroni on hand and subbed shredded Swiss for the Mozzarella which I also didn't have. On the advice of other reviewers, I used two 14.5 oz cans of diced tomatoes with the juice and also a little butter. It wasn't dry at all. Very cheesy and very delicious.

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4 users found this review helpful

Cheesy Salmon Pasta

Reviewed: Jul. 9, 2009

So very easy and so very delicious. I used chopped onions and minced garlic and a 14.4 oz can of pink salmon and it turn out great! I also used linguini instead of spaghetti cause I thought a more sturdy pasta shape would be better.Add a green salad for a quick week night meal.

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3 users found this review helpful

Awesome and Easy Creamy Corn Casserole

Reviewed: Apr. 19, 2009

I loved this recipe even though I did change a few things. I used fat free sour cream cause that's all I had. The cornbread mix I had was only a 6.5 oz pack so I used smaller cans of corn accordingly. After mixing it all together, I thought it was a little runny so I added a teaspoon or two of corn starch. I also added a small can of green chillies,finely chopped onion and a Mexican bland of cheeses. Pinches of salt and pepper went into the mix and I topped with some of the cheese. It took about 55 minutes for it to get browned but the result was nothing short of amazing. I will now use this as my go-to corn pie recipe!

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1 user found this review helpful

Peppered Chicken Breasts

Reviewed: Apr. 19, 2009

I liked this recipe though I did tweak a little. I too used white wine and added splenda because I had no grape juice. I used regular onions as well. After making the sauce I poured it over the chicken and baked for about 5 minutes. I did end up with a lot of extra sauce...the recipe yields too much for 4 breasts. All in all a decent recipe which I would probably make again

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3 users found this review helpful

Swanson® Maple Dijon Chicken

Reviewed: Mar. 22, 2009

This was too easy to taste this good. The only change I made was using regular onions instead of shallots. I came together in no time at all and it got rave reviews. Delicious!

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9 users found this review helpful