BARNKITTY Recipe Reviews (Pg. 1) - Allrecipes.com (1899105)

Eric's Baked Chicken

Reviewed: May 20, 2012

Tasty, but I would probably cut the butter next time. Left out the mushrooms. Used minced garlic instead of powder, cooking lightly with the onions first. Easy enough and good flavor.

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This is a good, standard kind of chili recipe. We did add a clove of garlic and a little extra of the seasonings, plus a small hot pepper, also subbing black beans for pinto and honey for sugar. Took the lid off for the last half hour of simmering and added about 2C frozen corn. All in all, this chili is kind of bland, but still a good meal.

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Buttermilk Corn Bread

Reviewed: May 7, 2012

We modified a little to suit our tastes by doubling the flour and adding a little honey. Also, preheated the pan bare, then melted in 2T butter just before adding the batter so it wouldn't burn. Since the smallest cast iron skillet I have is 10", it was done in 10 minutes. Next time, I might try cutting out the baking soda, since it just felt like there was a little too much leavening in it. Otherwise, we really enjoyed it.

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Buttermilk Fried Chicken with Gravy

Reviewed: May 5, 2012

Really wanted to give this recipe a try since I hadn't used this method before and was curious. I put a spice rub on the chicken and let soak in the buttermilk for 24 hours, and seasoned the breading with herbs and spices. I think it is key is to not use too much oil. This is pan frying, not deep frying. Depending on the size of the pieces of chicken, 40 minutes may be too much. About 30 worked for me, once all were browned. Did cook the light and dark meats separately, since dark will usually take longer to cook. The crust was slightly soft after taking the lid off, so flipped the chicken and fried it for a few more minutes to crispy back up. Overall, the chicken was good, but I do feel it's a little more greasy than plain deep fried or the fry then oven methods. If I only had a little oil and didn't want to use the oven, I may use this method again. Was a little concerned about the flavor of the gravy from the oil, so poured out the oil and added a Tbsp of butter, using flour from the breading. Substituted a can of evaporated milk for plain and adjusted the water to 1C. The gravy was a little flat and would probably taste better with chicken broth instead of water and more seasoning.

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Chef John's Buttermilk Biscuits

Reviewed: May 4, 2012

These were pretty good biscuits, but I wasn't able to get 12 from this recipe. I did rest the dough in the fridge for about 15min after kneading. While I liked the idea of the buttermilk on top, it did make them a tiny bit soggy. Otherwise, decent flavor and texture, if a little greasy from all that butter.

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Best Ever Sausage with Peppers, Onions, and Beer!

Reviewed: Apr. 27, 2012

Good stuff. Browned the sausage, then added a little water, the onions and (only green) peppers to the pan and let them caramelize a bit before adding a bottle of beer. Substituted 16oz tomato sauce for the paste and basil (1T dried) for the cilantro. Added back the sausage and simmered with the lid off while we cooked some spaghetti. Could still faintly taste the beer (honey lager) even with only one bottle, so glad that we didn't use full amount. Stirred in 1oz cream cheese at the very end to thicken and make a little creamy.

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Barbeque Chicken

Reviewed: Apr. 11, 2012

Real good chicken... If you want a thicker sauce, just cut the water and double everything else. We also drizzled a little honey over the chicken and seasoned with some herbs and pepper before putting on the sauce.

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Honey Limeade

Reviewed: Apr. 5, 2012

awesome flavor; just the right sweet/tart

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Summertime Tilapia

Reviewed: Apr. 1, 2012

Substituted 2T minced white onion for shallot and honey for sugar. Marinated for approx. 1.5 hours and baked with marinade in 9x13 pan. Absolutely delicious. Would love to try again with some tequila.

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Broccoli Chicken Salad

Reviewed: Mar. 27, 2012

Very tasty. Subbed cashews for seeds, apple cider vinegar for red wine, and left out raisins. Needed a little more mayo for our taste.

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Beer Sausage

Reviewed: Mar. 27, 2012

Awesome dinner. Only change was we browned the sausage a little before adding all else. Used a honey lager.

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Sweet, Sticky and Spicy Chicken

Reviewed: Mar. 25, 2012

We decided this one is a definite keeper! Lightly dredged the chicken pieces in peppered flour, then browned. When almost brown, added a thinly sliced, small onion and cooked until softened, then poured in sauce. Probably used a little less soy and a little more honey (didn't measure) and 1/2t powdered ginger; it thickened beautifully. Actually had to finish cooking with the lid on or the sauce would have burned down. It was SPICY, but I guess the hot sauce you use will determine the heat factor. We ate with a 'flavored' rice vs. just plain, as the sauce IS sticky and wouldn't have been enough to flavor/sauce rice on its own.

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Dutch Apple Pie with Oatmeal Streusel

Reviewed: Mar. 12, 2012

A good apple pie. A little sweet for my taste, especially the topping, so would cut back the sugar in the future. Not sure if I liked the lemon zest in the topping, so might leave that out next time to gauge our preference. The pie is gone though, so this recipe is still a keeper!

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Citrus Chicken and Pepper Fajitas

Reviewed: Mar. 7, 2012

Used veggie oil, since out of olive oil and added some dried cilantro to the seasonings. Great, great, great.

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Cooking Light magazine's Chicken Parmesan

Reviewed: Mar. 7, 2012

Excellent. Don't like pounded chicken, so cut in half lengthwise (easier to do if the chicken is still partially frozen), dredged lightly with flour, then breaded as indicated. Browned until golden, then added 2 crushed cloves of garlic and simmered 15 minutes in sauce (we like to make sure our chicken is done) before adding cheese and melting for 5 more minutes. Tender, juicy chicken and great sauce.

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Kikkoman Chinese Pepper Steak

Reviewed: Feb. 27, 2012

This was easy and good (used an organic Hoisin, not Kikkoman). I've also made just using beef broth thickened with cornstarch and I think I prefer that; the Hoisin flavor was a little 'heavy'.

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Mamaw's Southern Buttermilk Chicken

Reviewed: Feb. 26, 2012

Really liked the flavor from the buttermilk soak and the seasonings in the breading. No offense to Mamaw, but there was no way I was going to waste 2Q of Buttermilk. I used about 2-2.5 cups, not reducing the hot pepper sauce or garlic, and it was fine. Also cut the flour to 2C (not changing the seasoning amounts) and still had flour left over (which we used in biscuits and gravy). These pieces wanted to brown very quickly and only took about 3-3.5 minutes per side, then all went in the oven for 45 minutes (my chicken pieces were on the small side). Had no problems with breading falling off or chicken not cooked through. Tasted good cold too and reheated nicely in the oven.

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Creamy Onion Gravy

Reviewed: Feb. 26, 2012

With the following changes, this made a nice gravy: Used butter, not oil, a (half of a large) Vidalia onion, mostly seasoned flour (leftover from breading chicken) for more flavor, chicken broth, not water, and added a little honey while cooking the onions. A nice, creamy, very onion-y gravy.

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Angel Yeast Biscuits

Reviewed: Feb. 26, 2012

We really like the texture and added some seasoned flour leftover from a breading to give us a flavored roll/biscuit. They did not, however, turn out tall and fluffy like the picture and even fell a bit after taking out of the oven. Making again, I'd put them in a pan with the sides touching so they expand up, rather than out flat.

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