Bake Until Golden Recipe Reviews (Pg. 1) - Allrecipes.com (13249710)

Apricot Chicken

Reviewed: May 11, 2011

All I can say is I'm glad I doubled this recipe. I cooked it on the stovetop: browned the chicken in the oil, combined the other sauce ingredients in a bowl and poured over the chicken. Simmered for maybe 20 minutes? I didn't keep track of the time. Added a little cooked broccoli I had leftover in the fridge. Next time I will make it with orange marmalade instead of apricot jam, and I may add some pineapple. It was on the sweeter side of things, and I'd like a little more tang. Thank you for sharing!

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Mom's Buttermilk Biscuits

Reviewed: Apr. 10, 2011

These were quite good. I had to fudge a little with the ingredients... I did not have buttermilk, so I substituted 3/4 c sour cream and a couple splashes of whole milk. I also ended up using 2 tsp of baking powder and 1/2 tsp baking soda, and I brushed the tops with melted butter before baking. My biscuits did not rise as much as I'd hoped, but I suspect that is the fault of my baking powder and baking soda (both are at least a couple of years old) and a little overworking on my part. Even with the tweaking and old baking soda, I got biscuits that were crusty on the outside and soft on the inside. Thank you for a good, simple biscuit recipe! I can't wait to try it again with the proper ingredients! Ha.

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California Creamy Potatoes

Reviewed: Apr. 9, 2011

Good texture and flavor. I used what I had on hand--medium yellow cheddar cheese instead of sharp white, and green onions instead of chives. I also added a couple of shakes of black pepper. It would have benefited from the salt and bite of a sharper cheese as written, but was still deserving of 4 stars as I made it.

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Roast Sticky Chicken-Rotisserie Style

Reviewed: Mar. 5, 2011

This was quite possibly the best chicken (and was hands-down the best gravy) I have ever made. I followed the recipe exactly, did not baste the birds at all, and they came out moist, tender, and flavorful. As other reviewers have said, the chickens literally fell apart when we transferred them to a cutting board! Just as well, since we didn't know how to carve a bird properly. =) The roasting pan was nearly full to the brim with drippings, so I could not resist making gravy. I made a roux with a couple of tablespoons of flour and about a quarter cup of the drippings, then added the rest of the drippings. Absolutely amazing! I will be making this again and again.

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Chicken Florentine Casserole

Reviewed: Jan. 16, 2011

I love rich, creamy dishes, and expected to love this one. Oddly enough, it was too rich for me. (I didn't know this was possible.) I followed the recipe pretty closely, except I used frozen spinach instead of canned (thawed, with excess moisture squeezed out), I did not pre-bake the chicken, and I used whole milk instead of half-and-half. I may make this again with half the cheese or with some chicken broth added to dilute the sauce a little. I loved the flavor, it was just too heavy for me somehow.

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Glazed Chicken Wings

Reviewed: Jan. 25, 2010

I made these for dinner tonight and the family loved them! I followed the recipe; baked for 60 min. total and turned them over halfway through. The meat was moist and tender and the flavor was perfect. There was quite a bit of (excess?) sauce in the baking dish, so I may decrease the sauces to 1/3 cup each next time. Thank you for sharing this recipe!

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Red River Beef Stroganoff

Reviewed: Nov. 7, 2009

I was thrilled to find this recipe--this is exactly what I think of when I think of beef stroganoff. My only modification is that I use one onion instead of the suggested two. Otherwise I follow the recipe exactly. I made this once without the sour cream because a family member has a dairy allergy, and it was still delicious. Thank you for sharing this recipe!

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Beef Stew II

Reviewed: Apr. 24, 2009

I took my first crack at stew with this recipe and was very pleased with the results. I loved the combination of spices, lemon juice and Worcestershire sauce. I had to use garlic powder and dried onion because I did not have fresh on hand. Also dissolved 2 bouillon cubes in the water for flavor. No Crockpot, so after browning the meat, I brought everything to a boil in a pot on the stove, then turned down to low heat and simmered for 2 hours. I added 3 cubed potatoes during the last half hour of cooking. They came out perfect. I think in the future I might add the carrots a little later as well, as they were a little on the soft side.

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Baked Paprika-Parmesan Chicken

Reviewed: Apr. 19, 2009

Excellent recipe for a night when you want something a little different but only have the basics on hand. Very moist, tender, flavorful and EASY! I have made this multiple times--I even tested it on my brothers who complain that chicken is inherently bland, and they were both impressed and went for seconds. I follow the recipe exactly, but cut the bake time down to 40-45 min instead of the stated hour and some. I give the recipe 4 stars instead of 5 because my crispy coating turns out slightly soggy and the bake time is off. It's possible that if I let it bake a little longer, the coating would crisp up, but I'm reluctant to try that because I would hate to let the chicken dry out.

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