June's Bad Apple Recipe Reviews (Pg. 1) - Allrecipes.com (1215570)

Cream Corn Like No Other

Reviewed: Aug. 12, 2010

Wow!!! LOVE this recipe. First, I have to say that we get a weekly delivery from a local creamery. So, not only did I use the freshest cream & milk, I also used organic corn, grown just miles from our house. I steamed 8 ears of corn and cut it off the cob. When I measured it, I got approximately 32 oz. so I doubled the recipe. First I melted butter in a heavy bottomed stock pot and added the corn and gave everything a good stir. Next, I added the salt, sugar and pepper, stirring with each inclusion. Then I poured in the heavy cream. And finally I added the mixture of milk and flour. I was fully prepared to add freshly grated Romano cheese to this dish (it's what I had on hand), but after tasting before, then adding just a small amount of cheese to a couple spoonfuls of creamed corn, decided not to. I felt that the Romano cheese left the dish too salty. In the future, if I decide that I want to add the cheese I will drastically reduce the amount of salt added to the dish, at the beginning. But this time, I decided to not fix what wasn't broken. Prepared, as mentioned above and omitting the cheese, this was AWESOME!!! I'll never warm up something out of a can again!!! Thank you for this amazing recipe.

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Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Jan. 22, 2010

Very good! I used far more cloves of garlic - but only the small ones to the inside of two bulbs. I also didn't have as many mushrooms as the recipe called for, and can't wait to try it out with the proper amount. I did only make two chicken breast halves, not four . . . and followed the recipe for the sauce. It was just barely enough for two. If you are making this dish to serve 4, I would double the sauce part of the recipe. We served this over white rice - it's what I had on hand. Next time I'll try wild or brown rice. I read a few reviews that said that they cut back on the vinegar, because of the flavor being too strong. Also, some added a touch of cream to cut the vinegar flavor. I didn't follow these recommendations and thought the sauces flavor was very good. We did add some additional salt to our individual dishes, to our liking.

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Red Wine Pork

Reviewed: Dec. 11, 2009

I changed things up to make do with what I had on hand. I had 1" thick chops, so I coated them with a mixture of flour, salt and pepper. I used olive oil rather than bacon drippings, to brown the chops on all sides. (I did all this in a cast iron skillet.) After browning the chops I removed them to a plate, and made the sauce. I used a very sweet (dessert) wine, so I eliminated the need to add the sugar. I also substituted dried parsley for fresh. I had some canned mushrooms here (which was disappointing; I would have preferred fresh). None the less, I drained them and made them the last addition to the sauce, before adding the chops back in and spooning sauce over them. I popped the skillet in the oven for 30 minutes. In hind sight, I would have only popped them in for 20-25 minutes. Overall, this rendition of the recipes was quite good!

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Sourdough Bread I

Reviewed: Mar. 10, 2009

This is a good basic recipe, but the two times, I've made it, I've also altered it - hence the three star review. Both times I've made it, I've increased the salt to two teaspoons and decreased the sugar to 1/4 cup. This last time I also chopped up a hand full of herbs (basil, oregano, savory, parsley, thyme and chives) in a small food processor and drizzled 1/2 cup olive oil over the herbs as they chopped. This mixture was substituted for the 1/2 cup corn oil. The herbed bread turned out delish! Also, I will say that I've been using a very young starter and am looking forward to it aging a bit, and providing more tang.

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Rick's Special Buttercream Frosting

Reviewed: Jan. 9, 2009

Needed a good frosting recipe to use with a boxed cake. This recipe was a good starting point. I've only given it 4 stars, as I did not follow the recipe exactly. I followed others' advice and used half butter and half shortening. I also cut the amount of sugar. Had I made a whole batch, I would have only used 6 cups . . . but since the recipe halved well (and was plenty for a boxed cake) I only needed 3 cups. Thanks for a good starting point! Will make again.

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Rolled Dumplings

Reviewed: Jan. 17, 2008

I've been searching for a recipe that ressembled my mother's . . . and this came incredibly close! I did use butter flavored Crisco, which I think was the difference. Next time I will try it with regular Crisco, instead. I boiled the dumplings in my famous "Dirty Chicken Broth," along with three chicken breasts, which I later shredded. The broth thickened up nicely . . . and in my part of the world, this is what we call Chicken Pot Pie . . . no pie crust, please. Thanks so much for helping me ressurect an old childhood favorite!

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Pasta Melanzana

Reviewed: Dec. 17, 2007

Super Tasty!! I followed the advice of others and sweated out the eggplant. Just diced it into 1" cubes, laid the pieces on paper towels salted them and laid more paper towels on top for about an hour. Then rinsed with cold water and patted dry. Worked out perfectly. The only other changes I made: We used whole wheat penne pasta and romano cheese (freshly grated). I also never measure when I cook. I don't know how much cheese I used, but I'd lable it 'plenty.' Delicious dish!! Thanks for sharing!

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Teriyaki Tuna

Reviewed: Dec. 10, 2007

I think with some modifications this recipe would be worthy of five stars. I'm giving it a three, because the sodium content is ridiculous and that was just with the teriyaki sauce - I didn't add sea salt. That just screams HIGH BLOOD PRESSURE!! Next time I will try marinating in half the sauce and use half the lemon for juicing. I will follow others recommendations and pan sear the tuna without adding the teriyaki sauce to the pan.

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Famous Butter Chicken

Reviewed: Nov. 20, 2007

Based on past reviews I was really hopeful with this recipe. I just didn't think it had enough flavor to warrant the calories. I did try it a second time and used half Ritz crackers and half fried onions. I pulsed them in the food processor - then added more garlic salt and pepper. I also pounded the breasts thin - adding more surface space to the chicken, thus adding more 'crumb coating' , which means more flavor. Pounding the chicken means you only need to cook for 20 - 25 minutes. Rewritten this way, I would give the recipe 4 stars.

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Awesome Honey Pecan Pork Chops

Reviewed: Nov. 6, 2007

Like another/other review(s) my "sauce" turned out more like hardened taffy on top of the chops. If I can figure out how to prevent this from happening, I'd love to make them again - the flavors were excellent.

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Honey Mustard Grilled Chicken

Reviewed: May 1, 2007

Quick, easy and yummy. I pounded out our chicken breast - nice and thin. Used worcestershire sauce instead of steak sauce (it's what I had on hand). And I marinated in a zip lock for approx. 1 hour. Like others I had extra to use as dipping sauce.

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Ground Turkey Casserole

Reviewed: Jun. 26, 2006

Excellent! I sprinkled some garlic salt over the turkey burger as it was browning. I also used m own, infamous spaghetti sauce instead of the canned tomatoes that this recipes calls for. This was like "lazy girls lasagna!" Thanks for the idea!

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Candy Bar Popcorn

Reviewed: Mar. 30, 2006

At first, I was very skeptical about this recipe. How messy would it be? Would the popcorn burn with the extra microwave time? But, I was craving that salt/sweet thing . . . so I thought I'd give it a try. No mess, no burn and DELICIOUS!!!! Will make over and over again. Thanks for the GREAT idea!

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Spanakopita II

Reviewed: Aug. 2, 2005

This is a GREAT recipe!! I made just a few minor changes . . . I only used about a half of an onion, chopped. I also didn't have dill. So I omitted it and added some fresh lemon juice. To embelish the lemon I replaced the pepper with lemon pepper! SUPER TASTY!! Thank you!!!!

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Quick Gnocchi

Reviewed: Feb. 9, 2004

My grandmother literally came off the boat from Italy. She is one of those grandmas, whose hands can perform magic in the kitchen. If you are Italian, you know what I mean. This recipe can fool them all!!!! I used Roasted Garlic Instant Mashed Potatoes (Betty Crocker, I think). And I made a Three Mushroom Cream Sauce with lots of freshly grated Romano Cheese on top. What a crowd pleaser!! Five stars are not enough! Thank you.

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Baked Ziti I

Reviewed: Feb. 9, 2004

This recipe was very good. Just one word of caution . . . if the prepared sauce you use already has onion in it, you may want to cut back on the other whole, chopped onion that the recipe calls for.(unless you like to be overwhelmed and aren't kissing anyone for a while!) Otherwise, this was excellent! Thanks!

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Brownie Caramel Cheesecake

Reviewed: Jan. 6, 2003

What a rich and wonderful dessert!!

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White Chili with Ground Turkey

Reviewed: Dec. 12, 2002

WOW!!!!!!!!! Need I say more? What a fabulous dish! My husband and I made this yesterday while we were "iced" in for the day. We did make two slight variations, though. First, we used 2 lbs. of turkey, instead of the 1 1/2 that the recipe calls for. We also added a little garlic salt, only because we used homemade chicken broth which is usually less "seasoned" than store bought. This is my new favorite in the chili department!!!! Thanks for the recipe.

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