sharon Recipe Reviews (Pg. 1) - Allrecipes.com (10207341)

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Fluffy French Toast

Reviewed: Jan. 5, 2012
One thing to say OMG!! Great recipe, I combined all the dry ingredients together, then the wet with a wisk, then slowly added the wet to the dry. Keep whisking the mixture as some reviews say, flour tends to settle on the bottom. Great taste and scales very easy to just 1 person, I will never make another French Toast, I made this exactly as it says ( ingredient wise) as I feel that is the only way to truly rate a recipe. Next time I will add some nutmeg or more cinnamon, just my preference.
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1 user found this review helpful

Herb Rubbed Sirloin Tip Roast

Reviewed: Dec. 13, 2011
Best roast I have ever fixed! Used ingredients to the letter, thats the only way I feel like you can honestly rate a recipe however, I rubbed the roast then put in fridge for a few hours, then took out and brought to room temp, baked at 350 wrapped tightly in foil when I took it out of the oven was floating in juice!! left wrapped to rest at least 15 minutes will use this recipe again and again, also I cut it very thin and you did not even need a knife to cut it up, wonderfull!!
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8 users found this review helpful

Baked Garlic Parmesan Chicken

Reviewed: Jul. 21, 2011
I have made this for years, I use melted butter instead of olive oil, and just italian bread crumbs and parmesan cheese, dip chicken in melted butter then in mixture of bread crumbs and cheese, any remaining butter drizzle over chicken after placing it in the pan. Bake 30 minutes on 350 comes out nice and moist, turm over once to ensure even browing. Thats all you need to do!! Great
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4 users found this review helpful

Garlic Cheddar Chicken

Reviewed: Feb. 2, 2011
More tasty than the Parmesam Chicken everyone is used to. Don't cook over 30 minutes or the cheese will get hard and dry. I just made 1/2 of this recipe using 3 chicken breast, pounded very thin, my husband and I had 1 piece each and 1 piece was left for lunch tomorrow. Will make again, also I made it EXACTLY like recipe is written, otherwise how can you honestly rate it?? Next time I may change things a bit but not telling here!! Great as is!!
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2 users found this review helpful

Caramel Frosting I

Reviewed: Jan. 26, 2011
Not enough liquid added 2 tablespoons more milk (I used evaporated milk) for added richness, found the texture to be grainy and not nearly enough to frost a cake, would have to triple this to have enough for a full size cake. Because of this am only rating 3 stars, I never change a recipe I make it like it says the first time to truly give a honest rating otherwise why not just submit your own recipe??
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5 users found this review helpful

French Toast I

Reviewed: Jan. 18, 2011
Made exactly like recipe except I used regular sandwich bread, cooked on griddle sprayed with oil great taste cook on about 275 to 300 degrees otherwise the outside will get to brown and middle being raw, great basic recipe and will make again
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2 users found this review helpful

Linda's Lasagna

Reviewed: Jan. 17, 2011
I made this EXACTLY like it says and the flavor is bland not enough cheese not enough noodles you need 4 for each layer 3 across and 1 torn into for the end, will not make again sorry.
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8 users found this review helpful

Waffles I

Reviewed: Dec. 19, 2010
I beat the egg whites seperatly then added the yolks, then all the rest of the wet ingredients. Then I mixed up all the dry and added the wet to the dry gradually. Based on other reviews I increased the vanilla to 1 teaspoon and the sugar to 2 tablespoons. Could use even more vanilla. The batter is a thin, next time I would decrease the milk a little. Overall these waffles are light and very tender. Will make again
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1 user found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: Sep. 30, 2010
I made this following the recipe to the T I would change nothing at all perfect chicken, I did (LIFT UP) the skin and rub the spices on the meat of the chicken plus on the outside very tasty will for sure make this again.
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4 users found this review helpful

Jenny's Grilled Chicken Breasts

Reviewed: Sep. 20, 2010
Made this for Labor Day at our annual family gathering, went by directions exaxtly, I don't feel as though you can truly rate a recipe unless you first make it like it says, I used bottled lemom juice which did just fine the chicken was tender and you could really taste the lemon. Now that I have made the original recipe, this is what I would do the next time I make this I would add some garlic (fresh Minced) the recipe does not say how much seasoning salt but I would use 1 teaspoon. Everyone liked my chicken will make again.
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9 users found this review helpful

Ranch Burgers

Reviewed: Jun. 23, 2010
Use 2 packages dressing mix make sure onion is very finely chopped add 1 tablespoom worcestershire and these will turn out very good, I also used ground chuck more flavor, I usually don't like to redo a recipe but this one was not worth fixing again.
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2 users found this review helpful

Tuna Fish Salad

Reviewed: Jun. 23, 2010
The most simple recipe and very tasty!! Found to be to much mayo so I added more celery and onions, was just fine used 2 6oz cans tuna, and added just a sprinke of dill weed, will make again
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2 users found this review helpful

Paprika Pork Roast

Reviewed: Mar. 25, 2009
Since the first time I made this recipe it has been one of my favorites. SO easy to make and the flavors are perfect together. I have made this for years now. I change nothing except I do let it (rest) wrapped in foil for 15 minutes before serving and slice very very thinly.
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8 users found this review helpful

Bacon Wrapped Chicken

Reviewed: Mar. 15, 2009
I have made this dish for about 2 years, as a matter of fact I found it on this website. I use mozzarella cheese and precook the bacon first. I cook some rice and serve the chicken with the rice. I like the rice better than the noodles and also always use fresh lemon juice it makes a difference.
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8 users found this review helpful

Barbie's Tuna Salad

Reviewed: Mar. 14, 2009
Way to much dill in this recipe. It was actually green. I measured it exactly although I had the web site to automatically scale the recipe to 12 servings maybe that was the problem. I fixed this for a birthday party some like it some not. Will never use this again.
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2 users found this review helpful

Italian Breaded Pork Chops

Reviewed: Jan. 30, 2009
This is just about flavorless. Add salt to the meat and upon serving. Needs some spice to it. I used 1jnch thick ckops, bake for 40 mintues.
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2 users found this review helpful

London Broil II

Reviewed: Nov. 16, 2008
I give this 5 stars because of its ease to make just make the marinade and put it in a zip lock bag and forget it. You can also make it in the oven set temp to 375 insert meat thermometer. and bake to 140. cover with foil for 5 minutes to allow the juices to redistribute. Great recipe!!
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4 users found this review helpful

BBQ Glazed Homemade Meatballs

Reviewed: Nov. 16, 2008
I followed instructions exactly what I came up with was a taste like nothing meatball. I hated the texture soft and flavorless. Sorry but I will never make these again. No flavor to speak of
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3 users found this review helpful

Prime Rib

Reviewed: Oct. 5, 2008
I see no need to use the mustard. I rubbed kosher salt and fresh ground black pepper. I make slits in the prime rib roast and stuff with garlic all over. This is all you need to do. Cook in 500* oven for 30 minutes. Reduce oven temp to 325* Then use a meat thermometer to gauge the correct timing.145 to 150 degrees for medium. 135 to 140 for rare. If you follow these instructions you will not go wrong. Note: Use kosher salt like a paste, about a cup or more. The meat will not be salty but will give you a nice brown crust.
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7 users found this review helpful

New York Cheesecake III

Reviewed: Feb. 27, 2008
I have made this so many times. It is a very good recipe, I bake the crust 10 minutes at 375 degrees because if you don't the crust will be to done, I use a water bath also and it comes out very creamy and just set in the center, do not skip process of letting it sit in over with the heat off. Wonderfull recipe, I make a homemade strawberry sauce, just puree strawberries in a blender with a little sugar, serve with sauce and fresh ripe strawberry's.
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2 users found this review helpful

Displaying results 1-20 (of 22) reviews
 
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