Chas Recipe Reviews (Pg. 1) - Allrecipes.com (13105870)

Grilled Sea Bass

Reviewed: Jul. 26, 2011

I made this tonight for my wife because I don't eat fish...at least I didn't eat fish until I tried this! It was awesome! I don't know that I'm a fish lover, but I am now a sea bass lover! I made it exactly as written but shortened the grilling time by one minute per side (grilled for 6 min per side). Next time I will make more of seasoning mix and cover both sides of the bass with it rather than just sprinkle it on. The seasoning was perfect. Thank you for introducing me to sea bass!

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3 users found this review helpful

Mouse's Macaroni and Cheese

Reviewed: Jul. 17, 2011

Outstanding Mac & Cheese! I made it pretty much as directed except that I cut back on the dry mustard. I also added some grated Parmesan cheese (I think you could add just about any cheese you have in your fridge and it would just make it better). I agree with others who have said not to add more macaroni. If your liquid is too soupy, you may have overcooked the macaroni. The six minutes suggested in the recipe may even have been a bit long. You want it firm but not crunchy. It will continue to cook in the oven and soak up some of the liquid. You can also leave the caserole in the oven longer and that will thicken it as well without affecting the taste at all. I sprinkled some broken up pieces of thinly sliced deli ham on top after it had been in the oven about 7 minutes. The ham browned nicely, added wonderful extra flavor and made the presentation more interesting.

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The Best Meatballs II

Reviewed: Jul. 5, 2011

Delicious flavorful, juicy and somewhat spicy meatballs.

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Grilled Polynesian Chicken

Reviewed: Jul. 5, 2011

This marinade was outstanding! I didn't used it for ribs though. Instead I used it to marinate and grill chicken tenderloin kabobs. I also brushed it on some vegetable kabobs that went along with the chicken. It was fantastic and I can't wait to try it on ribs. I think it will be equally fantastic. I made very few modifications. I didn't have celery salt so I used 1/4 teaspoon of celery seed and 1/4 teaspoon of salt. I also used dry ground ginger, halved the Worcestershire sauce and use 3/8 teaspoon of chili sauce (didn't have hot pepper sauce). Delicious! Thanks for a great marinade recipe.

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Polynesian Ribs

Reviewed: Jul. 5, 2011

This marinade was outstanding! I didn't used it for ribs though. Instead I used it to marinate and grill chicken tenderloin kabobs. I also brushed it on some vegetable kabobs that went along with the chicken. It was fantastic and I can't wait to try it on ribs. I think it will be equally fantastic. I made very few modifications. I didn't have celery salt so I used 1/4 teaspoon of celery seed and 1/4 teaspoon of salt. I also used dry ground ginger, halved the Worcestershire sauce and use 3/8 teaspoon of chili sauce (didn't have hot pepper sauce). Delicious! Thanks for a great marinade recipe.

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Dry Rub for Ribs

Reviewed: Jul. 2, 2011

Excellent flavor. I used fresh minced garlic and increase the amount (but I always increase the garlic!) and I also used come onion powder. In the last 10 minutes or so of grilling, I just coated the ribs with a brushing of Lucille's barbecue sauce. Delicious. Grill the ribs very slowly, at least an hour and a half on very low temperature.

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Kung Pao Chicken

Reviewed: Feb. 8, 2011

This was the absolute BEST! Truly restaurant flavor. I made very few changes which is unusual for me. I tripled the marinade and the sauce, but only used one tablespoon of sesame oil and two tablespoons of olive oil (tripling would have called for six tablespoons of sesame oil). I cut back on the sesame oil because it can become overpowering and six tablespoons of sesame oil would definitely have been overpowering. I also didn't have peanuts so I used about a tablespoon (maybe a little more) of chunky peanut butter and it worked out great! I didn't triple the water chestnuts and just used the one 8 oz can. I also replaced the water with chicken stock and thinned the sauce as needed at the end with chicken stock rather than water. I didn't know what one ounce of chili paste looked like so I used about a tablespoon (keeping in mind that I tripled the sauce). It was spicy, but we liked it that way. I would recommend going easy on the chili paste because you can always add more when it's cooking if you want it hotter. It does intensify as it cooks. Absolutely fantastic! I served it with Chinese Chicken Fried Rice (by LISA TOURVILLE) from this site but left out the chicken in the rice. Oh yeah, I made the sauce about three hours before and refrigerated it in a covered bowl and also marinated the chicken for the three hours too because I had an appointment I had to go to, so this is something you can prepare in advance and cook later.

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Daddy's Fried Corn and Onions

Reviewed: Feb. 6, 2011

This was fantastic! I know that many people don't like when someone significantly changes the recipe and then rates it and it bothers me sometimes too. So, I apologize in advance. However, I did use many of the suggestions made by other reviewers. First, and this is not a change, I did use fresh ears of corn blanched for 5 minutes and shocked in cold water. I cooked three slices of bacon and used the grease to caramelize the onions and broke up the bacon to use in the recipe . I used only about 1/2 tablespoon of butter. I also added some diced fresh Roma tomatoes. Next time I'll use more sweet onion because they added great flavor when caramelized. I also added some Splenda and salt tasting until I got the right combination I was looking for. Two of us ate all four portions! Delicious!

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Daddy's Fried Corn and Onions

Reviewed: Feb. 6, 2011

This was fantastic! I know that many people don't like when someone significantly changes the recipe and then rates it and it bothers me sometimes too. So, I apologize in advance. However, I did use many of the suggestions made by other reviewers. First, and this is not a change, I did use fresh ears of corn blanched for 5 minutes and shocked in cold water. I cooked three slices of bacon and used the grease to caramelize the onions and broke up the bacon to use in the recipe . I used only about 1/2 tablespoon of butter. I also added some diced fresh Roma tomatoes. Next time I'll use more sweet onion because they added great flavor when caramelized. I also added some Splenda and salt tasting until I got the right combination I was looking for. Two of us ate all four portions! Delicious!

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Roasted Garlic Mashed Potatoes

Reviewed: Jan. 27, 2011

These were excellent! Next time I will use more roasted garlic, though because the roasting did diminish the garlic flavor, but DON'T skip the roasting step. The flavor of the roasted garlic was awesome. At the last minute I realized the milk I had had soured so all I had was a small container of fat free half and half so I used that and it worked fine.

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5 users found this review helpful

Sugar Snap Peas

Reviewed: Jan. 27, 2011

Quick, easy and delicious. The flavor of the sugar snap peas really came through and was enhanced with this recipe. I didn't have fresh thyme so I used 1/2 tsp of dry ground. I also mixed all the ingredients in a bowl and tossed the sugar snap peas as other have suggested. I wouldn't add more oil. Some have said their result was oily. With just the one tablespoon of olive oil I found they were perfect.

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2 users found this review helpful

Hamburger Steak with Onions and Gravy

Reviewed: Jan. 27, 2011

This was delicious! I made it exactly as written except that I used chopped shallots in place of the onion powder and chopped fresh garlic instead the garlic powder. I also quadrupled the gravy (because it's as good as everyone says!) using two cups of beef broth and two cups of Progresso French Onion soup. Fantastic! If you don't make more gravy you'll wish you did. I also used very lean 7% fat ground beef and it came out moist and juicy. I browned the hamburgers in olive oil cooking spray rather than vegetable oil. You don't need to cook the hamburgers through because they will finish cooking while simmering in the gravy and be very moist despite using lower fat meat. Served with Roasted Garlic Mashed Potatoes by Kathleen Burton and Sugar Snap Peas by CJCOLLINS. A fantastic meal!

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7 users found this review helpful

Egg Rolls

Reviewed: Jan. 24, 2011

These egg rolls were excellent. I omitted the meat altogether and just used salad (tiny) shrimp. I doubled the green onions and the garlic, and used the prepared cole slaw mix in the bag. I also didn't deep fry them. Instead I pan fried them. For those who had trouble with rolling the egg rolls, here's how you do it - lay the wrapper on your work surface with one point facing you. Put the filling in the bottom third of the wrapper. Roll up to the halfway point, rub some egg whites on the two top sides of the wrapper, fold the two ends in and continue rolling upwards. Works like a charm every time! :)

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Authentic Chinese Egg Rolls (from a Chinese person)

Reviewed: Jan. 21, 2011

I really do feel like the party pooper here, but I didn't find this recipe to be all that flavorful. I didn't use the mushrooms because my wife and I don't like them but I did use more green onions than called for and I used the cole slaw mix as other suggested and added some extra shredded carrots and a little more soy sauce, but no MSG. Maybe that was the problem. I'm going to have to play with this because it did have potential.

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Savory Herb Rice II

Reviewed: Jan. 18, 2011

This rice had excellent flavor. The only reason I gave it four stars instead of 5 is because the ratio of rice to liquid is off (two cups liquid for one cup of rice is too much). Use about 1 1/3 cups of chicken broth or stock for 1 cup of uncooked rice. I used the homemade Chicken Stock on this website. I also used 2 teaspoons of finely minced fresh brown onion in place of the dried onion and used fresh basil. I substituted 1/4 teaspoon of oregano for the marjoram because I didn't have any on hand. I also added 1/2 teaspoon of dry ground sage and a dash of cayenne pepper. Excellent side dish!

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Lemon Herb Barbeque Sauce for Chicken II

Reviewed: Jan. 18, 2011

This was outstanding! Very well balanced flavors. The chicken was moist and the flavor permeated well through the skinless, boneless breasts I used. I made a few substitutions, primarily because I didn't have all the ingredients on hand and some additions as well. First I substituted olive oil. I substituted for the marjoram with 1/2 as much dried oregano and also added a generous dash of ground cayenne pepper and 1/4 teaspoon of sage. I also used 2 tablespoons of finely minced fresh brown onions in place of the dried minced onions and doubled the garlic. Finally, I added two teaspoons of finely chopped fresh basil. I liberally punctured the breasts and marinated them in a resealable bag in the fridge for about three hours (longer would have been even better, but there was no lack of flavor) and grilled them on the barbecue. Served with Savory Herb Rice II on this website and sugar snap peas. This meal was absolutely delicious. You must try it! Make extra for leftovers because you regret it if you don't.

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Lemon Herb Barbeque Sauce for Chicken

Reviewed: Jan. 18, 2011

This was outstanding! Very well balanced flavors. The chicken was moist and the flavor permeated well through the skinless, boneless breasts I used. I made a few substitutions, primarily because I didn't have all the ingredients on hand and some additions as well. First I substituted olive oil. I substituted for the marjoram with 1/2 as much dried oregano and also added a generous dash of ground cayenne pepper and 1/4 teaspoon of sage. I also used 2 tablespoons of finely minced fresh brown onions in place of the dried minced onions and doubled the garlic. Finally, I added two teaspoons of finely chopped fresh basil. I liberally punctured the breasts and marinated them in a resealable bag in the fridge for about three hours (longer would have been even better, but there was no lack of flavor) and grilled them on the barbecue. Served with Savory Herb Rice II on this website and sugar snap peas. This meal was absolutely delicious. You must try it! Make extra for leftovers because you regret it if you don't.

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5 users found this review helpful

Easy Garden Green Beans

Reviewed: Dec. 15, 2010

These beans are excellent! In an effort to make them more healthy, I cut the olive oil to 1 1/2 tablespoons. I also used only one tablespoon of wine vinegar. It still gave it that zip, but it wasn't overpowering at all. I used only one level tablespoon of Parmesan/Romano mix. Finally, I browned the garlic in a pan with olive oil cooking spray, let it soak in the olive oil in a ramekin for about an hour and left the browned garlic in the beans rather than remove it as the recipe calls for. Much healthier this way and DELICIOUS!

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Twice-Baked Mashed Potatoes

Reviewed: Dec. 23, 2009

I made this recipe just as written and it was fantastic! Has anyone tried preparing this recipe a day ahead, refrigerating and then baking? I'd be interested in knowing how it turned out.

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Appetizer Chicken Kabobs

Reviewed: Jan. 1, 2009

This marinade is delicious and I took the advice of others and doubled it and reserved about 1/4 of the marinade for basting. Definitely double. I used fresh ground ginger root (only about a teaspoon)and added 3 pressed garlic cloves. I didn't cube the chicken, but rather marinated three skinless chicken breast halves and grilled them. I only marinated them for about three hours and that wasn't enough as the marinade didn't penetrate the chicken well. Overnight would probably have been better, but this wasn't the fault of the recipe. The flavor of the marinade was bold and outstanding.

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25 users found this review helpful