ClydesBonnie Recipe Reviews (Pg. 1) - Allrecipes.com (10123977)

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ClydesBonnie

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Rosemary Chicken with Orange-Maple Glaze

Reviewed: Mar. 3, 2014
Not as good as I had hoped. Chicken takes on a boiled texture. Cooking chicken in the maple glaze(??) gives the chicken a funny and unnatural color. I could not get sauce to thicken so ended up making a quick slurry with corn starch to help it along. Prepared the dish for myself, would have been really disappointed if I was preparing this for company. Besides the poor visual presentation the taste was noting special. If you love maple as I do and feel you must give it a try I would make the following suggestions. Keep in mind I have not tried this but based on my experience preparing this once, I would try this if I was to make it again. First reduce the amount of fat you saute the chicken in initially so you get a good brown burn on it and I would not cover it while you cooked it either. Consider cooking the chicken all the way then remove the chicken from the pan and try reducing the orange-maple concoction. Pour over chicken just before serving.
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Photo by ClydesBonnie

Red Lentil Curry

Reviewed: Jan. 20, 2014
This was my first attempt at any type of curry dish. I found a recipe for curry powder and started by making my own curry powder first. With my curry powder in hand, I followed the published recipe almost exactly. I took another readers advice and cut the salt in 1/2 and used tomato paste. I cooked the lentils till they were "al dente" and avoided the "mush" other complained of. I was also gentle when folding the lentils into the curry base so as not to damage the lentils. I did not find the recipe too hot. I got more of a sweet taste initially followed by a little heat. I think this might be an unusual side to bring to barbecue in place of baked beans. I will definitely be making this again.
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Slow Cooker Pulled Pork

Reviewed: Aug. 30, 2013
I made this recipe today using a boneless mini pork sirloin roast (2.25 pounds). This cut is not as lean as a tenderloin and not as fatty as butt. After seasoning the roast with black pepper and garlic powder. I slice two medium size onions and placed them in the bottom of my crock pot. Having read reviews which suggested the root beer made the pork too sweet, I added one tablespoon of Korean red pepper powder on top of the onions, placed the roast on top then adding the root beer. I am sure any hot pepper powder, flake or sauce would suffice. On the low setting the pork cooked in 9 hours. The pork was tender and flavorful with just a little heat in the background. I have made a similar recipe with gingerale but prefer the root beer.
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Photo by ClydesBonnie

Irish Soda Bread Cookies

Reviewed: Mar. 3, 2013
I made this recipe this morning and thought the cookies were quite delicious. The cookies are sweeter than the Irish Bread I make, but I did not find them overly sweet as some suggested. I decide to use a round cookie cutter, but finding I did not have one, used the cover of a mason jar as my cutter. Cookies were large (about 3 inches across) and therefore my yield was only 20 cookies. I had just a bit of dough left so rolled into a ball and scored with an X....because it started out as a ball the resulting cookie was dome-shaped like a miniature loaf of Irish Bread. I plan on trying this approach with my next batch of cookies. In my opinion a much better look. Overall a nice alternative to Irish Bread.
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Photo by ClydesBonnie

Royal Icing III

Reviewed: Feb. 10, 2013
Having almost no experience with icings and flooding I tried this recipe on sugar cookies (AllRecipes Best Rolled Sugar Cookies). I found the icing easy to work with, tasted great, and looked great on the cookies.
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Photo by ClydesBonnie

Savory Bacon and Crab Bread Pudding Eggs Benedict

Reviewed: Jan. 13, 2013
This is a great breakfast dish, with all the essentials in one dish. The bacon crab bread pudding mixture makes two large portions, and as the chef suggested, I topped each portion with two eggs. I did not have large ramekins and personally did not care for the "overflowing" presentation. Instead, I used two - 12 oz square (4.75 x4.75) Corningware dishes. The plus side to this was it gave the bread pudding more surface area for crunch and the eggs and hollandaise stayed contained within the dish, making eating much easier. After 20 minutes at 400 degrees my pudding was still a tad moist so I just place it under the broiler till dry (about 1 minute). I used the Blender Hollandaise Sauce also found in AllRecipes. Nice combinations of flavors and a new favorite for breakfast.
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Grandmother's Buttermilk Cornbread

Reviewed: Jan. 8, 2013
This is a great cornbread recipe. The end result is light yet moist and sweet. It is slightly denser on the second day, but still holds together nicely and retains its flavor and moisture. I love it grilled in a fry pan the second day.
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Rhubarb Strawberry Crunch

Reviewed: Oct. 6, 2012
Yummy!! I added 3 large peeled/sliced apples just to increase the volume.
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Pumpkin Whoopie Pies

Reviewed: Oct. 6, 2012
I have made this recipe twice in the past week. Very good! I used fresh roasted pumpkin and otherwise followed the recipe for the cookie/cake part. I used my favorite cream cheese frosting recipe for the filling. I particularly liked that the cookie/cake part is not tacky to the touch once cooked.
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Green Bean Soup

Reviewed: Nov. 1, 2011
Never having had a green bean soup, I thought this recipe looked interesting. I cooked the green beans in 6 cups of ham stock I had made (chicken would probably work well too). I boiled separately one medium potato diced and one medium carrot diced and added them to the pot once the green beans were cooked. Additionally, I added some sauteed diced ham I had cooked with a medium onion. I had viewed some comparable recipes prior to making this and followed another recipe by adding 3 Tablespoons of sauerkraut with juice in place of vinegar. I found the blend of favors a bit different from the more traditional soups I have made. Slightly tangy from the kraut, but otherwise subtle flavors. I will make it again and serve with dark pumpernickel bread.
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To Die For Blueberry Muffins

Reviewed: Aug. 12, 2011
Following the directions as provided, I made this recipe earlier this week and though I liked the flavor of the muffins I did not like the overall appearance. My biggest disappointment was they did not crown/peak. I gave the recipe another try this morning and followed some suggestions made by others. I cut sugar back to 1/2 cup, and added lemon zest. I also opened a new can of baking powder (thinking perhaps the humidity had got to the can that I used earlier in the week). Additionally I used brown sugar for the topping instead of white, and (though I did not measure) changed the ratio of flour to sugar in the topping so that I actually used more flour than sugar. To this mixture I added a small handful of old fashioned oats. Once this was mixed with the butter I gently added a few tablespoons of slice almonds, before topping the muffins. Then end result was a much nicer looking muffin with another layer of flavors.
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Photo by ClydesBonnie

Turkish Fish Stew

Reviewed: Mar. 20, 2011
I made this fish stew a few weeks back and thought it was excellent. I did not have sumac powder so I added additional lemon juice. I decided to make the recipe again this week, and instead of tilapia, I used 1/3 pound of haddock, 1/2 pound of bay scallops, 1/2 pound of shrimp and 6 jonas crab claws. The shrimp were deveined and frozen and I threw them in shells on for additional flavor and then peeled shells to the tail once cooked. This variation on the original recipe proved to be delicious.. Next time I will experiment with blue mussels. I will me making this often...great recipe...thanks for sharing!
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