larryb33 Recipe Reviews (Pg. 1) - Allrecipes.com (18226231)

S.O.P.P.

Reviewed: Feb. 4, 2012

Great. What's easier than a one pan meal that goes from start to finish in about 20 minutes. In my version, I used cabbage and green beans instead of green pepper, and added several cloves of minced garlic. For three generous portions, I used 3/4 lb. smoked andouille sausage, 2 onions, 3 medium red potatoes, and lots of thyme, cajun seasoning, s&p.

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Chicken Fried Chicken

Reviewed: Jan. 28, 2012

UPDATE 2/9/12: Tried this again. This time leaving out the potato flakes, and adding 2 T parmesan, 1 extra tsp seasoned salt, 1 tsp smoked paprika, 2 tsp garlic powder, and 1/2 tsp cayenne. Even better than the first time. (I forgot the initial flour dredge and that was a mistake. It makes a big difference with this extra crunchy coating.) This is very good especially with some of the excellent comments from others. The chicken breasts need to be pounded down a bit so that they cook quicker and don't burn in the hot oil. I also followed the flour->egg->cracker crumb suggestion. I added garlic powder, paprika, and dried parsley. Next time, I may substitute parmesan for the potato flakes which didn't seem to add anything, and I'll probably amp up the spices as well. Still, this is a GREAT concept that's waaay better than the traditional seasoned flour or bread crumb coating. A keeper.

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Beef Tenderloin With Roasted Shallots

Reviewed: Dec. 26, 2011

Delicious. To make this even MORE decadent, I substituted madeira (personal preference) for the port, used stock instead of broth, added 1/2 lb sautéed sliced mushrooms and about 1/2 c. cream to the sauce. Thickened with cornstarch mixed with a little cream. Not eggzackly lo-cal, but . . .

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Seasoned Cornish Hens

Reviewed: Dec. 23, 2011

OK. I didn't think the soy and oyster sauces added much even after marinating for 45 minutes.

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Classic Peanut Butter Cookies

Reviewed: Nov. 5, 2011

Very good. As others suggested, I upped the peanut butter and flour and added 1 tsp vanilla. I also dipped mine in sugar before baking. To my taste, the extra sugar makes these better. For a chewier, airier cookie, don't flatten. For a crisper, browner cookie, flatten. Overall, lighter and more delicate than store-bought peanut butter cookies.

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Oven Pot Roast

Reviewed: Oct. 31, 2011

I have used the onion soup/mushroom soup idea for years, but never thought of substituting dry vermouth for some/all of the water or stock. Brilliant idea! I also add fresh mushrooms, a bay leaf, and a splash of Worcestershire sauce, sometimes some thyme. Practically any additions work. This recipe works especially well with brisket rather than a rump (which I think are too lean and therefore often dry.)

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4 users found this review helpful

Pulled Chicken Crescents

Reviewed: Oct. 19, 2011

These were OK. IMO, there's a bunch of easy and more interesting dishes to make with leftover chicken.

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Sherry Apple Pork Chops

Reviewed: Sep. 27, 2011

This was OK. I used regular chops, not extra thick ones, and after an hour, they were dry. If I make this again, I will probably start the apple mixture first (adding some cornstarch and more of everything else), and add the chops for the last 30 minutes.

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Bacon Ranch Pasta Salad

Reviewed: Jul. 19, 2011

Using the basic idea of this recipe, I changed almost everything. I used whole wheat pasta shells, jarred "real" bacon bits, a packet of buttermilk ranch dressing mixed with 1/2 c. lite mayo and about 1/2 c. buttermilk. I grated a carrot and blanched it along with some frozen peas with the pasta during the last few minutes of cooking. I also added 3 chopped scallions and a can of albacore tuna. Turned out great and was even better the next day. Will definitely make again.

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Louisiana Shrimp Creole II

Reviewed: Jun. 27, 2011

Very good. This is a quick meal doesn't really improve with longer cooking--20 mins. tops. It's better the next day. Additional spices help, but that's a matter of taste, so to speak. I used only a tsp of cornstarch, and won't next time. It turned this light, summery dish into a heavy, gloppy stew. Canned tomatoes (stewed or plain) work fine, but I think fresh (peeled and seeded) would be better.

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Baked Pork Chops I

Reviewed: May 19, 2011

Despite all the rave reviews, I didn't care for this. I followed the recipe and included several of the popular suggestions -- more wine, well-browned, some garlic, etc. To me, this yielded breaded chops swimming in a very bland, off-tasting white sauce. That said, I think the basic idea is great but the canned soup needs to be replaced with something else.

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Sweet, Sticky and Spicy Chicken

Reviewed: May 6, 2011

Delicious! In my version, I marinated the chicken in a paste of soy/oyster sauce/sugar/cornstarch for about an hour. Added four chopped scallions to the aromatic veg. Sauce started thickening instantly when added to the pan, and after the chicken was returned, finished in about a minute. This recipe adapts easily to many variations according to what's in the pantry. Leftovers reheat very well.

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Guinness® Corned Beef

Reviewed: Apr. 14, 2011

I love corned beef and have made it many times. This approach didn't really work for me. Beef was moist but still a little chewy even after 6 hours in the oven, first at 300 then at 325. I suppose this could have been the brisket which occasionally can be tough. The potatoes and carrots were delicious, but the cabbage was very bitter, practically inedible. Will not make this again.

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3 users found this review helpful

Buttermilk Pound Cake II

Reviewed: Apr. 10, 2011

UPDATE 7/9/11: Since posting an earlier review, I made this again using KARLMALE's suggestions (see 1st review) of the lemon, cardamom & lemon glaze. WOW! Truly amazing! Guests can't quite identify the spice--even after the 2nd or 3rd slice! Don't skip the glaze. . . . . Excellent! Since I wanted only a loaf, I halved this recipe. Worked great. 350 for 1 hour. Tender crumb with plenty of lift. This recipe could be easily adapted by using different flavorings.

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Authentic Louisiana Red Beans and Rice

Reviewed: Mar. 6, 2011

This is a good, basic recipe for red beans and rice. There are many strongly held views about this. One holds that the beans should be cooked with pickle meat--readily available in Louisiana. It's stew pork that pickled in vinegar and spices for about 3 days. Another view uses a hambone or hocks. I've tried all three and prefer the hambone. Some people swear by Camellia brand kidney beans (Wal-Mart) because they cream-up better than other brands. Smoked andouille is available almost everywhere. Excellent fresh which will need browning is available at Whole Foods. I don't think pre-soaking the beans much matters given the long cooking time.

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Fantastic Black Bean Chili

Reviewed: Mar. 5, 2011

I've never been a fan of turkey chili because they all seemed to too polite. This recipe changed that. In my version, I added 1/2 T. more chili powder, about 1/2 T. gd. cumin, and, for some smoky kick, 1 1/2 T. chopped chipotle in adobo. Next time, I will add the beans later because after simmering 60+ minutes, canned beans start to turn to mush. Like most chili recipes, this one can be customized to suit differing tastes.

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Quinoa and Black Beans

Reviewed: Feb. 26, 2011

Excellent! I used a little more stock and cooked about 10 minutes longer.

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Classic Bran Muffins

Reviewed: Feb. 19, 2011

Excellent. I made these two ways. The first time, I used Bran Buds for the wheat bran and applesauce for the oil. This baked up into bran hockey pucks--dense, chewy muffins with very little rising in the oven. Not bad, but not the texture I wanted. Next, I followed the recipe exactly. (I found wheat bran at Whole Foods.) These were much lighter and more cake-like. Really delicious.

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Maple Salmon

Reviewed: Feb. 15, 2011

This was excellent. One comment: be careful about overcooking. My fillet was only about 3/4" thick, and therefore was done in about 10-12 minutes. I think the 20 min cooking time refers to 1-2" thick fillets. Will definitely make again.

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Amazing Crusted Chicken

Reviewed: Feb. 5, 2011

This was just OK, basically baked breaded chicken breast. The cheese crackers, fried onions, and sesame seeds added nothing. So, all in all, a bit disappointing since the recipe looked so interesting. I still say the best baked chicken recipe on this site is Garlic Chicken.

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10 users found this review helpful