GRAYCE Recipe Reviews (Pg. 1) - Allrecipes.com (150202)

Stuffed Peppers for Two

Reviewed: Jan. 21, 2012

Remember when making these to put slits in the bottom of the pepper so the fat does not lay in the bottom of the pepper.

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I made this using V8. Didn't have chili powder so I threw in a pkg of chili mix & some garlic. Put in my new electric pressure cooker for 10 minutes. When it was done I added 1can bush's chili beans & 1 can northern beans & a little worcestershire sauce.

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3 users found this review helpful

Rapid Chicken Stock

Reviewed: Nov. 11, 2011

Good broth recipe. Adjust seasonings to your own taste. I find that the best flavor comes when made with a rotisserie ckn carcass. There's an extra flavor when uasing them. I also chop the veggies a little smaller & sautee them for more flavor & throw in the skin. Good flavor there too. Worried about fat? You can always skim broth when it's cooled. I do remove any meat from the carcass before cooking & save it for later use. I recently bought a 71/2 qt. electric pressure cooker from wolfgang & it's great. It's a no brainer!

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8 users found this review helpful

Chicken Broth in a Slow Cooker

Reviewed: Nov. 7, 2011

Made this with the carcass from a roasted ckn. Took the meat off the bones & set it aside for when I make ckn noodle soup. Also I sauteed the celery, carrots, onion & garlic before adding to crock pot. Roasted ckn carcasses have so much more flavor. I ordered a pressure cooker from wolfgang puck & am looking forward to make this in the pressure cooker. I'll keep you posted.

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3 users found this review helpful

Peanut Butter Fiend Quesadillas

Reviewed: Feb. 23, 2011

Good snack!! Grandkids loved them. Next time I'm going to serve them "ELVIS STYLE" with peanut butter, bacon & bananas. Maybe peanut butter & nutella [chocolate] or with a little marshallow creme. Use your imagination & have fun with this.

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Mixture for Meatballs, Meatloaf or Burgers

Reviewed: Feb. 4, 2011

When adding the eggs stop after 2 & then decide if the third one is really necessary. I soaked my bread in a little warm milk. Squeezed it dry. Also added Italian seasoning & garlic. I followed the recipe [3 eggs] & it was way to moist for me. Put in some bread crumbs, still too moist. I had 1 lb of Italian sausage in fridge so I added that too. This made 12 med. meat balls & 1 small meatloaf. Delish!! so now when I want to make this italian style I use 2 lbs beef & 1 lb Itl sausage, other wise I use 3 lbs of beef. It's like making 2 meals. 1 for now & 1 for the freezer for later.

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14 users found this review helpful

Monkey Bread Muffins

Reviewed: Jan. 29, 2011

These are sooo good & sooo easy to make. Introduce your children to the kitchen. Let them help you make these. My grandchildren all want to bake monkey muffins when they come over. We use Grands muffins. They are large so we cut them into 8 to 10 pieces. I cut the pieces. They put them in a covered tupperware bowl. Shake, Shake, Shake. Then they put them in the muffin tins & I finish them off. They put them in the oven. I take them out & they are so proud of themselves. If there are no parents around we make up little gift bags for them to take home for a surprise for Mommy & Daddy. At Christmas time they wanted to make some for their teachers. For the apple pie spice mix I use: 4 tsp cinnamon 2 tsp nutmeg There is an "Apple pie spice" recipe on this site & that one calls for 1 tsp cardamon. This is a spice which I never have on hand & the recipe tastes just has good w/o it. Have Fun!!!!

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4 users found this review helpful

Cabbage Fat-Burning Soup

Reviewed: Jan. 24, 2011

Made 1/2 recipe & it was plenty. Didn't have any cabbage but I did have about 10 brussel sprouts that I shredded. I sauteed the veggies in olive oil & butter for extra flavor. Added 3 bay leaves & 4 cloves of pressed garlic. Used V8 & Hunts diced fire roasted tomatoes w/ basil, oregano & garlic & 1/2 cup barley. I also diced up 1/2 of a jalapeno after I removed the seeds & sauteed it with the other veggies. Soup was very good & has always, it's better the next day.

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2 users found this review helpful

Deep South Fried Chicken

Reviewed: Jan. 24, 2011

A cast iron pan is the secret. Either a skillet or cast iron dutch oven. I used my cast iron dutch oven. Less splashing. I did brine my chicken. [1/4 cup salt per 1 quart of water for 2 hours.] Also, put a little cayanne in the flour mix & let the chicken sit on a rack for 15 minutes after breading it. This helps the breading stick to the chicken while frying. Kitchen smells like "KFC". Will definitely make again. I love no brainer recipes.

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7 users found this review helpful

Vegetable Beef Soup II

Reviewed: Dec. 15, 2010

Very good soup base recipe. I used 1 can stewed tomatoes, 1 can tomato soup [reviewers suggestion] & 1 can fire roasted tomatoes. 5 cups or maybe more of home made veg broth, 1 can [low sodium] ckn broth, 1/2 cup merlot, extra sauteed veggies, no potatoes [personal choice] garlic, Italian seasoning, 3 bay leaves, S & P & crushed red pepper flakes. Has always with soup, it always tastes better the next day. I wanted to add some barley but the cupboard was bare so I added a little cooked pasta.

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Slow Cooker Chicken Cacciatore

Reviewed: Nov. 22, 2010

I made this with bone in skinless ckn thighs & my own home made sauce. I added the green pepper about 1 hour before the dish was done. Served with garlic bread & a tossed green salad.

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3 users found this review helpful

Brown Chicken Stock

Reviewed: Nov. 4, 2010

Good stock. Not a fan of thyme so I replaced it with a few bay leaves I don't roast the bones. I make the stock with a rotisserie chicken carcass after I've picked off the meat & saved for later to add to the soup. I throw the bones & the skin in the pot & strain it well when it's done. The rotisserie chicken gives it a more robust flavor. If you're worried about little chx bones remaining in the soup, wrap the carcass in cheese cloth & tie it tight with string. Try it you'll like it. I do saute the veggies.

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Spaghetti With Marinara Sauce

Reviewed: Oct. 19, 2010

Had a family reunion & needed a tasty sauce to keep my Italian sausage in during serving. Followed the recipe pretty much. No capers. Sauteed an onion & added 3 bay leaves. Guests asked for the name of the caterer that catered the party. That burst my buttons!! Half of the food was catered & I prepared the rest. This ones's a keeper. Thanks Angchick P.S. Forgot to mention that I also put some pork neck bones in the oven 350 degrees for one hour & then added them to the sauce while it simmered. This does make a big difference. I do this with all my tomato sauces.

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5 users found this review helpful

Gravy Baked Pork Chops

Reviewed: Aug. 31, 2010

I'm not crazy about the mushroom bits in the soup so I put all the liquids in a blender. Added fresh mushrooms & poured over chops. Looks has good has it tastes!

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2 users found this review helpful

Czech Stuffed Green Peppers

Reviewed: Aug. 8, 2010

Good recipe. I Too enjoyed the sauce. One thing I do is to slit a few holes in the bottom of the pepper so fat doesn't lay in the bottom. Other than that I pretty much followed the recipe.

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Stuffed Green Peppers I

Reviewed: Aug. 5, 2010

I also added more seasoning. Be sure to slit a few holes in the bottom of the pepper so the fat runs out and doesn't lay in the bottom of the pepper.

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32 users found this review helpful

Perfect Baked Potato

Reviewed: Jul. 20, 2010

I always make my potatoes like this except instead of olive oil, I rub my potatoes with a "little" bacon grease not a lot.[ and the audience gasps ] The skin crisps up and it tastes delicious. I also poke holes in my taters with one of my metal skewers. I also cook my sweet potatoes the same way.

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4 users found this review helpful

Kelsey's Favorite Stuffed Green Peppers

Reviewed: Jul. 8, 2010

Good recipe. I also add a cup of frozen corn. I suggest that you slit a few small holes in the bottom of the pepper so the fat from the ground beef doesn't lay in the bottom of the pepper.

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17 users found this review helpful

Divine Hard-Boiled Eggs

Reviewed: Jul. 6, 2010

Always cook my eggs this way & they turn out perfect every time. I have a egg piercer and when I remember to use it, it helps when peeling the eggs. The shell comes right off!

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2 users found this review helpful

Beer Butt Rosemary Chicken

Reviewed: Jul. 3, 2010

I always make my chicken like this only w/o the beer. I put seasoned ckn broth in the can. I do have 2 tips to share. I have a rack for my ckn [walmart $5]. But sometimes I make more than one ckn & I use a 24oz can to avoid the can tipping over and I also place a wad of foil or a small potato over the neck of the ckn to keep the meat nice & moist. Enjoy!! P.S. That's a 16 oz can not 24 oz.

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44 users found this review helpful