Christine Gofron Recipe Reviews (Pg. 1) - Allrecipes.com (10113354)

cook's profile

Christine Gofron

Reviews

Menus

 
View All Reviews Learn more

Oven BBQ Chicken Drumsticks

Reviewed: Jun. 29, 2015
Having been Chicago residents for a long time (my husband is a lifer, I'm going on 25 years) we are loyal to the local sauce that first made it's debut at the Taste of Chicago about 25 years ago, Sweet Baby Ray's. No joke -- best sauce! So neither of us are big fans of the thinner vinegar-based sauces normally coming from North Carolina. Correction -- neither of us were big fans, until now. This was the perfect combo for our taste buds. I had to make a few alterations based on what was in the pantry, but still an outstanding sauce! I used apple cider vinegar in place of white vinegar and prepared mustard instead of dry. (and I added 1 tsp of garlic powder and 1/2 tsp of onion powder and didn't cover with foil so it would thicken better) In the last 10 minutes (baked for an hour and 10) I poured the sauce from the pan into a small pot and reduced it on medium to thicken it up, while the chicken got a little crisp on the top. Then I poured the sauce over the finished chicken. It wasn't super thick, but it wasn't watery either. It was perfect. Reducing not only thickened it, but it intensified the flavor that much more so I'd still do it that way again. My husband loved it! Tomorrow I'm doubling the sauce recipe and reducing on the stove to jar it for our BBQ on the 4th. This will be outstanding brushed on grilled shrimp, salmon or pork. LOVE.
Was this review helpful? [ YES ]
0 users found this review helpful
Photo by Christine Gofron

Oven BBQ Chicken Drumsticks

Reviewed: Jun. 29, 2015
Having been Chicago residents for a long time (my husband is a lifer, I'm going on 25 years) we are loyal to the local sauce that first made it's debut at the Taste of Chicago about 25 years ago, Sweet Baby Ray's. So neither of us are big fans of the thinner vinegar-heavy sauces. Correction -- neither of us were big fans, until now. I had to make a few alterations based on what was in the pantry, but still an outstanding sauce! Also, since I had 12 drumsticks (lunch leftovers!) I doubled the recipe. I omitted the chili powder (was out), I used apple cider vinegar in place of white vinegar and prepared mustard instead of dry. (and I added 1 tsp of garlic powder and 1/2 tsp of onion powder and didn't cover with foil so it would thicken better) In the last 10 minutes (baked for an hour and 10) I poured the sauce from the pan into a small saucepan and reduced it on medium to thicken it up while the chicken got a little crisp on the top. (this also gets rid of the extra water if it's too thin for you) Then I poured the sauce over the finished chicken. It wasn't sticky thick, but it wasn't watery either. It was perfect. And I'm picky about sauces. Reducing not only thickened the sauce, it intensified the flavor so I'd still do it that way again. My husband loved it! It didn't have a spicy kick but still amazing. Tomorrow I'm tripling the sauce recipe and reducing on the stove to jar it for our BBQ on the 4th. This will be outstanding brushed on grilled shrimp, salmon or pork. LOVE.
Was this review helpful? [ YES ]
3 users found this review helpful

Alfredo Sauce

Reviewed: Jun. 18, 2014
When I saw nutmeg in the ingredient list I knew this was the one to make. This is the real deal! My husband is overjoyed that I'm making this homemade now, and so am I. Alfredo sauce in the jar has this oily, gross texture and a fake taste to me. But I get it because my husband loves alfredo and I never bothered to learn how to make it since it's not something I eat a lot of. For health reasons, I still won't eat a lot of it but that has nothing to do with this recipe. If you want easy, genuine alfredo, this is the recipe to try.
Was this review helpful? [ YES ]
3 users found this review helpful

Candied Lemon Peel

Reviewed: Apr. 17, 2010
Just awesome. I did what many, many others suggested and blanched them twice prior to simmering them in the sugar/water mixture. Also followed others' suggestion to use a vegetable peeler to remove the yellow part. Working the peeler from side to side in a gentle cutting motion offered the quickest and most complete pieces. Tossed in sugar after separating to let cool/dry out for a couple of hours. What a tender, delightful treat! I'll never look at citrus the same way again :)
Was this review helpful? [ YES ]
6 users found this review helpful

Broccoli, Rice, Cheese, and Chicken Casserole

Reviewed: Jun. 4, 2009
I gave it two stars because it was a good starting point on a better recipe. After cooking this the first time, there were large pools of butter all over the top and in the corners. I skimmed off what I could. Second time around was better with some changes. Omitted the butter, used long grain rice (used the rice cooker), instead of onions I followed someone else's advice and used french onion soup mix. Mix that with the milk in a large bowl to dissolve, add two cans creamed soup (i chose cream of broccoli), about 10 oz shredded cheese of your choice (cheddar for me), then add the frozen broccoli and cooked rice. Gently mix until combined then pour over the baked chicken breast (or roasted) and bake, covered, for about 35 minutes. Still high in fat and calories, but it's a nice indulgence once in a while. Really warms the tummy!
Was this review helpful? [ YES ]
12 users found this review helpful

Gluten-Free Yellow Cake

Reviewed: Dec. 12, 2008
I agree with the adding milk to the rice flour and letting it sit while preparing everything else. That will work beautifully. Other than that - the author mentions "gluten free" baking powder. I can assure you - baking powder IS gluten free. My friend is extremely sensitive to gluten and has zero issues with it. Don't waste money on organic baking powder.
Was this review helpful? [ YES ]
10 users found this review helpful

Mahvelous Meatballs

Reviewed: Oct. 25, 2008
A winner everytime...
Was this review helpful? [ YES ]
0 users found this review helpful

Mocha Coffee Mix

Reviewed: Oct. 4, 2008
Fantastic. To answer the "chocolate drink mix" questions, think Nestle Quik. Not hot chocolate powder.
Was this review helpful? [ YES ]
15 users found this review helpful

Meatloaf Supreme

Reviewed: Oct. 2, 2008
Sometimes amateur pictures of food don't always look as appetizing as the food really is. This picture was accurate. Even reducing the crumbs and salt didn't help the consistency.
Was this review helpful? [ YES ]
3 users found this review helpful

Slow Cooker Chicken and Dumplings

Reviewed: Jun. 18, 2008
yowza baby - this was good! I too was raised on homemade dumplings from my grandma. She was coming over the evening I decided to make it so I thought what a better tester? She really loved it and praised my "dumplin' technique". I didn't have the heart to tell her that these were from pre-made biscuit dough LOL. Wonderful recipe - it's now in my recipe box forever.
Was this review helpful? [ YES ]
1 user found this review helpful

Butter-Dipped Biscuit Squares

Reviewed: May 29, 2008
I don't know where people are getting bland from - I made these exactly as listed (using the self rising flour substitute) - and yes...you bake them in the butter. These were by far the simplest best tasting biscuits I've ever had. Because of my oven, I left them in for about 14 minutes, then broiled for about 1 min (or less) to get the perfectly brown top. Buttery with a perfect crisp. I can't say enough about these!! ADDED NOTE: Tonight I made these again with pasta and sliced them as breadsticks instead of squares. I cut the sugar in half, added 1 tsp each of garlic powder, onion powder and italian seasoning. Then I added 1/4 cup grated parmesan cheese. Right before the broil, I generously sprinkled parmesan on top. Really tasty!
Was this review helpful? [ YES ]
85 users found this review helpful

Confetti Coleslaw

Reviewed: May 15, 2008
I didn't have the different types of cabbage so I used the pre-shredded cabbage/carrot mix from the store. Fantastic recipe! HINT: to prevent over watery slaw, place the cabbage in a strainer and coat/toss with plenty of salt. Put the strainer on top of a bowl and let it sit for about an hour. You will see all the excess water in the bowl from the cabbage. RINSE IT WELL until the salt taste is gone. Then mix rinsed cabbage with the other ingredients and let it sit over night. The "empty" cabbage will then be able to soak up the flavors of the vinegar, honey and seasonings. This will totally change your slaw taste.
Was this review helpful? [ YES ]
39 users found this review helpful

Displaying results 1-20 (of 28) reviews
 
ADVERTISEMENT
Subscribe Today!

In Season

Back To School Already?
Back To School Already?

Hard to believe, but many kids will be back in school at the end of the month. Get ready.

Cauliflower Recipes
Cauliflower Recipes

You won't believe all the things you can do with cauliflower. It's a great low-carb option.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States