lpritchett Recipe Reviews (Pg. 1) - Allrecipes.com (13039174)

Bourbon Whiskey BBQ Sauce

Reviewed: Oct. 10, 2011

I'm a displaced frustrated Texan stuck in a place that is not TX. I resorted to making my own chicken fried steak. Fail. My own BBQ. Success. This is WICKED good. And by wicked ,I mean cooking this stuff is a HELLACIOUS experience. It singes my eyelashes, burns my sinuses, splatters me w/ hot molten bbq lava, destroys my kitchen, and yet like any other hopeless junkie, I keep coming back for more. Because it is sublime. My husband does not even mind that I steal some of his bourbon. Thank you. RE: KLDREYER 06/04/11 - I use Heinz also, because it comes in a 24oz bottle which is equiv. to the 2C required, and it's perfect.

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Key Lime Pie I

Reviewed: May 26, 2009

My husband loves key lime pie so I found this recipe to make for his birthday. It turned out perfect. I didn't use fresh squeezed juice, rather, bottled juice from the produce section call Sicilia Key Lime Juice (plastic lime bottle). I found it plenty limey and delicious, though I've never had key lime pie before so I am not an expert on these matters. The husband won't eat whipped cream so I skipped that and just used reddi-whip on mine and I thought it complemented the tartness well. I served my husband's w/ just blueberries. The only issue I had was that the crust stuck to the pie plate and it was very difficult to get a slice out in one piece. I had used pam, tho the recipe didn't say to, so maybe that was the problem? I'll make this again.

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Home Style Macaroni and Cheese

Reviewed: Apr. 20, 2009

I love mac & cheese. I love kraft mac & cheese, I love homemade, I love it all. My only issue is that it never seems to be very good the next day. I am on a quest to find awesome next day mac & cheese. The all cheddar recipes are too oily and the cheese seems to separate from the pasta. The following day everything is bland and the cheesy creaminess is gone. The velveeta recipes, have, well, too much velveeta, a suspicious cheez product that doesn't even require refrigeration. I've always tried a blend of the 2 to get the cheddary goodness w/ the velveeta creaminess, but it hasn't quite resulted in a noteworthy next day product. This recipe has brought me 85% closer to that goal. I modified only slightly, using half the cream cheese and subbing velveeta for the other half, and as someone else did, processed slivered almonds w/ the parsley to use as the topping in place of breadcrumbs. Increased the mustard a little bit, because I love the bite it gives. Yum, heaven the first day (eat as much as you can even if you have to sacrifice eating other foods that day) and pretty darn good the next day too!

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Blue Cranberry Sauce

Reviewed: Apr. 20, 2009

I've made this every year since I found the recipe. Love it! I now judge those who use canned sauces! Based on the comments I sub orange juice for the water and I reduce the spices a bit as I feared it would be a bit "potpourri-ish" and I like it, but I don't know what it's like w/ the full spices so I can't say it wouldn't be great as written. I use frozen blueberries, folded in after the heat is off. I also add a little orange extract. It's good warm, it's good chilled, it's good today and good tomorrow. Yum! I love the tartness, so I didn't add add'l sugar, but your mileage may vary. This is so easy and quick and yummy that there is just no reason to use canned!

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Trout Amandine

Reviewed: Apr. 20, 2009

I don't typically like fish, but I keep trying because my husband loves it and I know it's good for me. This is the one fish dish I continue to make. It's very good, even for non-fish lovers. I haven't figured out if it's the trout or the fact that's cooked in butter or the lemon or what but it's just GOOD. I use trout fillets, skin removed, and I do NOT wipe out the pan before making the sauce, other than that follow the recipe pretty closely. This is nice and quick. I love the buttery almonds, and if they get on my rice, I don't mind that either :)

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Mexican Shepherd's Pie

Reviewed: Apr. 20, 2009

Goodness, this is tasty! I used 1 lb ground chicken and a can of ranch style beans, frozen corn. Used a pastry bag to pipe the corn bread batter out evenly and it "grew together" during baking for the most part. Very easy and yummy!

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Chicken Marsala

Reviewed: Apr. 20, 2009

This is easy and delicious - it's been a regular since I found the recipe 3 or 4 years ago. I make it as is except I add a litte poultry seasoning to the flour w/ the other spices. Always good, can't seem to mess it up. Awesome w/ mashed potatoes and green beans.

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Chicken Andouille Gumbo

Reviewed: Apr. 20, 2009

I found this recipe a few years ago and I've made it regularly since. Time consuming, but worth it. It makes a lot and I've made it ahead to take on trips and such. I use about 3/4 lb each shrimp & scallops in place of 2 lbs of the chicken. I have a hard time finding andouillle so I use italian turkey sausage and it's fine. I do cook the roux for 25 - 30 minutes and I think that's essential for the flavor and it wasn't as difficult as I'd imagined. I don't care for okra but I did use it the first few times feeling it wouldn't be "authentic" w/o it, but it's sort of a pain to de-goo it first so I eventually cut it out and it's been good w/o. I only began using the file the last couple of times and I like it - I do add it after I turned the burner off. I reduce the cayenne a bit, maybe by half, because I'm a bit of a sissy w/ the heat. Other than that the seasonings are perfect for me. This recipe is very versatile and forgiving - Love it!

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Seafood Chowder

Reviewed: Apr. 20, 2009

I did an ingredient search to use up some frozen shrimp and scallops and found this recipe - so glad I did! I found it fairly simple and impressive. I omitted the calamari and crabmeat, used 1/2 lb each frozen shimp and bay scallops, can of chopped clams and a can of lobster (won't use this again, as it was pricey and just ok). No 26 oz cans of the soup at my grocery store, so I bought (3) 10 oz cans and used most of it - 2 cans mushroom, 1 can cream of chicken by accident, but it was good. Since the recipe called for green onions, I processed the white parts and cooked in a bit of butter then added about a 1/2 C of white wine and let that reduce before adding the other ingredients. Based on the comments here, I did steam the potatoes and carrots for about 8 minutes before adding them to the soup. It took awhile to come to a simmer, but once it did, it was tough to keep it from sticking, I'll keep a closer eye next time, but there were no ill effects from the sticking. I used neufchatel cheese, fat free half, Old Bay & a cup frozen corn. I used about half of the cayenne as I can't handle anything very spicy. I am not a fan of "fishy" soups and was making more for my husband and to use up some stuff in the freezer but I thought was excellent and my husband enjoyed it as well. Next time I will try it w/ the crabmeat and look for some good oyster crackers to go w/. Thanks!

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