Citron Recipe Reviews (Pg. 1) - Allrecipes.com (10071456)

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Vietnamese Golden Chicken Wings

Reviewed: Jan. 5, 2014
I just made this yesterday for a party. They are very good. I did take the advice of another reviewer and add another 10 min to the cooking time (and increase the cooking temp for those last 10 min to 450 degrees). While they turned more golden and we're still very juicy they weren't crispy. Broiling them for a short time may do the trick for that. I made the recipe with ingredients, as is (except I did use low-sodium soy sauce since that was what I had on hand) and didn't think it was too salty. I did marinate it in a freezer bag for 24 hours flipping the bag every few hours. Great Asian flavor!
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0 users found this review helpful

Cream of Celery Soup

Reviewed: Jan. 16, 2011
This soup was amazing! I will never go back to canned celery soup again. I used more onions so it was more like an onion/cream of celery soup. I omitted the carrots since I didn't have them on-hand. Also, I pureed everything (instead of sifting) to make it thicker and tastier. I will make this again.
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27 users found this review helpful

Peach Cream Pie I

Reviewed: Dec. 26, 2010
This was the perfect peach pie recipe! My 8 year old son asked me to make a homemade fresh peach pie for Christmas dinner dessert. As you can imagine finding fresh peaches in late December is not easy nor cheap. I had to try to ripen them the best I could, blanch them to make the peeling easier (although the skin wouldn't come off just from blanching but it DEFINITELY made it easier to peel). I followed the recipe exactly. Note: 5 medium peaches will be more than enough (a little over 3 cups). Also, make sure you put little 1/2" inch foil strips along the edge of the entire pie crust to prevent burning. Take them off after baking and you will have a perfectly lightly browned edging. I will be making this again. I can only imagine how wonderful this pie will be with the big Georgia peaches in season. Yum!
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14 users found this review helpful

Roast Duck with Apple Dressing

Reviewed: Dec. 25, 2010
This was the first time I ever made duck at the request of my husband for Christmas dinner. I bought a 5 pound duck and followed the recipe exactly. There will definitely be extra dressing that won't fit in the bird that you can bake up extra on the side. My duck took almost 2 hours to bake and was perfectly juicy!
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12 users found this review helpful

Slow Cooker Mashed Potatoes

Reviewed: Dec. 25, 2010
This is an EXCELLENT recipe for mashed potatoes! I wouldn't change it up except to add the butter, salt and pepper the last 30 minutes of slow-cooking time. I used a beater to mash the potatoes before putting it in the slow-cooker just because I like mine mashers smooth/no chunks. Also, I used 3/4 of a 16 oz. container of sour cream and therefore didn't need to add any reserved liquid from boiling the spuds. No need to peel the potatoes either. The skins give it extra flavor. Well done!
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6 users found this review helpful

Easy Sausage Strata

Reviewed: Dec. 25, 2010
This was an easy recipe and turned out great! The only thing I would add is perhaps some mushrooms/spinach. I used sage sausage which gave it more flavor. Also, next time I would let the bread sit out a day to dry out.
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7 users found this review helpful

Burrito Pie

Reviewed: Nov. 28, 2010
This has got to be one of the best dishes my husband has ever made me. We did modify the ingredients slightly to make it VERY spicy because we love it that way (almost burn your mouth!). I bought hot taco sauce, habanero/jalapeno refried beans, habanero spicy shredded cheese, super hot salsa, chipotle hot sauce, added 1 habanero pepper, and can of diced tomatoes with habaneros (seeing the hot theme here). Basically anything I can substitute a spicier version of the item I did. FYI - if you have a Mexican section in your grocery store, that's where you will find these items and they typically are cheaper. We let the mixture simmer longer (40 minutes). This could easily be made in the crockpot to slow cook the mixture then follow the directions to layer/bake afterwards. I can only imagine how delicious that would taste with all those spices simmer all day long. I will try and let you know!
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2 users found this review helpful

Mrs. Sigg's Fresh Pumpkin Pie

Reviewed: Nov. 28, 2010
This was my first time making fresh pumpkin pie. And now I will never go back to canned. My blender broke on me so I had to mash and then beat it (and there were still a few chunks). Well, that's what makes this pie so good! You can taste the fresh chunks. Very easy to make and my family was very pleased with the results. Make sure you do put the foil strips around the edging to prevent burning. My pie not only tasted good but looked good, too!
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2 users found this review helpful

Grandma's Green Bean Casserole

Reviewed: Nov. 28, 2010
This is just phenomenal. I didn't change anything in this recipe, nor would I. The sour cream base is better than the standard cream of mushroom. Plus I love the Ritz crackers crumbled up better than the standard French Onion which can really make it salty. Huge hit which I intend to keep making for Thanksgiving every year.
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2 users found this review helpful

Bacon Turnip Mash

Reviewed: Nov. 28, 2010
My husband really loved this a lot better than my standard mashed turnips with maple syrup. The only modification I would make would be to actually use a little less bacon. It was more bacon than turnip practically. I used pre-cooked bacon which worked out perfectly. I did pour the grease into the dish. Next time I will omit this, too. It made it too salty. I think with slightly less bacon and no bacon grease this would be 5* (or at least omit the bacon grease if nothing else). Will make it again for Thanksgiving next year!
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5 users found this review helpful

Joanne's Super Hero Sandwich

Reviewed: May 1, 2010
This is a great sandwich. It does require a bit of prep but I love how I can make this the night before I have to serve it and it doesn't get soggy. Just make sure you wrap it in a lot of plastic wrap. The servings are off because this hero fed 8 people and I still had a serving left-over (and that was after second helpings!). The only thing I would change is to use LESS chopped black olives. I used slightly less and it was still really over-powering. I would probably use a half-cup to 3/4's of a cup of black olives. Additionally, I added sliced pepperoni to the sliced turkey, sliced ham and sliced salami. I used green lettuce leaves (not iceberg lettuce) and it came out perfect! Great game day sandwich!
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3 users found this review helpful

Death By Chocolate III

Reviewed: May 1, 2010
This was awesome! I am not a big chocolate fan and I can't stop eating the leftovers. This has been my biggest dessert hit yet. It was so easy to make, too. I used the Pillsbury Milk Chocolate Brownie mix which was highly recommended because of it's very soft chocolaty texture. For chocolate toffee bars I used Heath bars. YUMMY! Will make this dessert every-time for a function now!
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1 user found this review helpful

Death By Garlic

Reviewed: May 1, 2010
I doubled this recipe and it wasn't full of enough garlic. Everyone I made it for at my Murder Mystery liked it but it could have used a little more garlic.
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1 user found this review helpful

Chuck's Come On Ice Cream (or Night of the Red Death) Chili

Reviewed: May 1, 2010
This was made for my Murder Mystery. Everyone absolutely loved it. I bought ground beef sirloin and ground pork instead of the chunks and it came out perfect! I also substituted bottled chopped jalapeno pepper instead of fresh to save time and it came out just as good. Keep adding more if you like it really spicy. We didn't try it with ice cream. Next time I make it (and it will become my chili dish to make from now on) I will add some shredded cheese to each serving and a dollop of sour cream for the finishing touch.
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16 users found this review helpful

Grandmother's Buttermilk Cornbread

Reviewed: Nov. 26, 2009
Excellent cornbread recipe! The best part of this recipe is that the cornbread is sweet and moist (even after it cools). I made it exactly as stated but doubled the recipe (used two large catering bake pans). Put both in the oven and only cooked it for 40 minutes max. Keep an eye on it. Don't want the sides to burn. I used an electric beater to blend it well.
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1 user found this review helpful

Oyster and Cornbread Dressing

Reviewed: Nov. 26, 2009
This was absolutely fantastic! I never liked this dish (even my grandmother's Boston version) growing up. However, I wanted to bring something different to our neighbors' Thanksgiving and this was perfect. It seems like a lot of oysters when making the dish but the flavor is actually subtle. I used one of those big baking catering pans and it was perfect for a crowd of 30+. I have never ever seen an entire oyster stuffing gone. Everyone raved about it. Make sure you leave a sign out that it's oyster stuffing since it looks like cornbread stuffing. Avoid shellfish allergies. I made this exactly as it was stated except in the directions it mentions parsley. I didn't realize that was the celery until after I sauteed the onions. It didn't matter that I threw the chopped celery in with the rest of the ingredients in the end. Also, the hint on just using one pot worked out really well. I melted the butter, sauteed the onions in the butter. Pulled it off the stove, added the rest of the ingredients in the pot and transferred to a disposable catering pan baking dish. I baked it for 45-50 minutes max. This will become a staple for now on.
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5 users found this review helpful

Pizza Casserole

Reviewed: Sep. 8, 2008
I made this recipe 3x in a row in one week for different families. ALL of the families raved about the casserole and are begging for the recipe. My own family really liked this casserole, as well. I did make some changes to the recipe based on other reviewers. Since I had to double the recipe to ensure lots of leftovers (and I used those very large foil baking pans for buffets) I tripled the noodles to 6 cups uncooked. I doubled the lean ground beef to 1 lb. I still only used one onion and 1 bell pepper (did not double). I used 2 cups of sliced TURKEY pepperoni sausage (to keep it slightly leaner). I used 24 oz. of pizza sauce (jar and a half). Kept the amount of milk the same (1/4 cup). And I tripled the amount of cheese to 3 cups. I followed the recipe as is except I layered cheese in the middle (hence the need to triple the cheese amount to have enough for the middle layer and top layer). Additionally I put in Italian Seasoning to the sauce to give it some spice. I just eyeballed it. That would be the only modification I would change. I think the pizza sauce is bland without spices. I would try spagetti sauce instead to see if it adds more flavor. Because I doubled it I had to increase the cooking time to 40 minutes. This was a perfect dish for families who just had a baby. It didn't have anything too spicy in it that would pose a problem to breastfeeding moms. And the siblings loved it too! It's a good comfort food and if you use lean meat, turkey pepp
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4 users found this review helpful

Classic Spanish Sangria

Reviewed: Jun. 14, 2008
Fabulous! My first sangria made and it was an absolute HIT with a very large party. I did read all the reviews and made slight modifications. I went crazy with the fruit selection and skipped on the lemons. I added a lime, an orange, 2 kiwi's, cherries (sliced and pitted - fresh), raspberries (fresh), fresh apricots (sliced), 1 apple (sliced), 1 peach (sliced), and 2 pears (the red kind). I chose for my wine Sutter Home White Merlot. I was very nervous about the wine choice but White Merlot is not sweet like Arbor Mist yet not as "dry" as a red table wine/merlot/cab/pinot noir. I still added the sugar and the Orange Juice. Note: I went with a few reviews and used the Bacardi Razz Rum (raspberry rum) and used the full 1.5-2 cups. However, I used that amount with 2 1.5 L bottles of wine so I would agree that if I was making this recipe as originally stated I would use no more than 1 cup of rum. HUGE hit. Brought it to a friend's family party where people were being conservative in drinking alcohol and it was gone within 2 hours flat. The best part (and no-waste part)...we took the remains home (the fruit) and food processed it into a HUGE batch of smoothie for tomorrow night. VERY potent and super yummy. Stay Green!
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10 users found this review helpful

Broiled Tilapia Parmesan

Reviewed: Dec. 14, 2006
This is my stand-by fish recipe that I LOVE to make now. It's AWESOME and deserves all the excellent reviews it is getting. Even an anti-fish lover would appreciate this dish. Not fishy at all. It's fattening but oh so good. And super easy to make and super fast to cook. You can't go wrong with this recipe.
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5 users found this review helpful

Farmer's Strata

Reviewed: Dec. 14, 2006
This was a big hit at a Board Meeting I attended (for Brunch). And my husband keeps asking me to make it again. Definitely a meat-lovers egg dish (aka: the perfect high cholesterol fare for a man! ha). The only thing is that the cooking time is incorrect. If you soak it overnight (as the recipe says) you'll need to add at least another 45 minutes cooking time to it. Mine wasn't finished for over an hour and a half and I even upped the cooking time the last 45 minutes to 350 degrees. So, just make sure you give yourself an extra hour cooking time (even if you might not need all that time) when planning to cook this dish. I've been told that stratas soaked overnight need to cook longer than ones that haven't been soaking as long. And yes, my oven was preheated and yes I even pulled the dish out ahead of time to warm up to room temperature (I gave it an extra half hour of warming up on its own and I still had to cook it an extra 45 minutes). But I will make this again for sure! Big hit!
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66 users found this review helpful

 
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