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King Ranch Chicken Casserole

Reviewed: Apr. 7, 2014
Excellent recipe! I have never had a King Ranch casserole before and I was surprised at how good it was! We've been missing out! I used a whole chicken that I boiled on top of the stove with garlic, onion, bay leaves and spices and then cooled and shredded. I used the broth from it for the broth called for in the recipe. I subbed pablano peppers for the green bell peppers since they are a little tastier , imo. I don't have chipotle or ancho chili powder so I just used California chili powder(1 tsp.) and smoked paprika(1/2 tsp.)Took the cumin down to 1 tsp . Followed the instructions, using 3/4 cup chicken broth. This recipe makes plenty of sauce to cover all the layers and comes out creamy and delicious! I probably used a little more cheese than called for and added some fresh chopped cilantro to the top. Served with tortilla chips and salsa. My son asked me to make it once a week! Thank you Chef John for another great recipe!
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Slow Cooker Island Beef

Reviewed: Dec. 22, 2011
This is the second time I've made this and it is delicious! I have used the stew meat once and London Broil once, both work great. I didn't find this bland at all but I did add some things. I used 4 cloves minced garlic instead of the powder. I browned my meat first in some olive oil with chopped onions, Worcestershire sauce, crushed red pepper flakes and 1 tsp of seasoned salt (then omitting the 3/4 teaspoon in the recipe) and fresh ground black pepper. Added that to the pot and followed the instructions also adding in some fresh minced ginger root , which is so wonderful with pineapple.I upped the paprika to one teaspoon and added more black pepper. When it was time to add the bell pepper, I added in the tomatoes also(2 big Romas peeled).Served over jasmine rice and added Sriracha at the table. Thank you for posting this easy and delicious recipe that can easily be adjusted to your taste preferences. A pleasing family meal! :)
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5 users found this review helpful

Fiery Pork Skewers

Reviewed: Aug. 6, 2011
Delicious! Had over 2 pounds of pork tenderloin so I tripled the marinade, keeping the red pepper flakes at 1/2 teaspoon. Added fresh grated garlic and ginger, green onions, a couple dashes of sesame oil and Worcestershire sauce to the marinade. I marinated for about 5 hrs. Skewered with red onion and canned pineapple chunks (I didn't marinate these). If you have wooden skewers, don't forget to soak them in water for at least 30 minutes , so they don't burn on the grill. I saved half the marinade in a separate container to baste with while grilling. I served them with Rachel Ray's Special Fried Rice and egg rolls. Yummy dinner and my son and hubby thought so too! Will make again for sure! For the teriyaki sauce, I used Kikkoman's teriyaki marinade and sauce. It's thinner then the baste and glaze, but it doesn't burn as easily. Thanks for a great recipe! :)
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7 users found this review helpful

Sue's Taco Salad

Reviewed: Jun. 28, 2011
This is also my mother in law's recipe for taco salad and we have been making it for years. When we take it to potlucks or 4th of July gatherings everyone loves it! I use red onion instead of green and add olives and a little fresh minced cilantro. We used to use the taco flavored Doritos but they are hard to find so the nacho cheese are good too. I know alot of people have mixed the ranch with the salsa but I have always just mixed the salad with the ranch and let everyone top their individual servings with the salsa. This recipe makes a ton so if I make this for dinner, I make everything and divide all the ingredients in half and store them in separate containers in the fridge and mix only half the ingredients together and do the same thing the next night so the salad if fresh and not soggy. Sometimes I find this salad a little salty/overpowering and wonder if I would prefer the Catalina but everyone (especially my husband) loves it and tells me I'm crazy and not to change a thing! Lol! Also, I think this salad definitely has to have the kidney beans in it, they lend a slight sweetness that is delicious! I think I will surprise my hubby and make this for dinner soon! Thanks for reminding me!
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7 users found this review helpful

Bada Bing Pork Chops

Reviewed: Jun. 19, 2011
I made these for Father's Day..out of this world delicious! Moist, juicy and so flavorful. Followed the recipe exactly, adding fresh minced garlic and some Emeril's Essence. I had Tabasco so I cut it down to 2 tablespoons and it was perfect, not hot at all and I think I'll keep it at 2 tablespoons because it was so delicious! I marinated my chops for about 18 hours. This recipe is tied with my favorite marinated pork chop recipe and my hubby was one happy Dad today! Thank you, will use regularly!
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1 user found this review helpful

Citrus Pork Roast

Reviewed: Sep. 30, 2010
This was o.k. , as in edible but I wouldn't make it again. The orange flavor was too overpowering for us.
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2 users found this review helpful

Chocolate Chip Toffee Bars

Reviewed: Aug. 25, 2010
These were delicious and came out beautifully . I used almonds and would probably use pecans next time. These were pretty easy too. I lined my pan w/ foil and sprayed it w/ Pam for Baking and had no problems with sticking, they came out great. I would definitely make these again!
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3 users found this review helpful

Asian Tomato Beef

Reviewed: Jun. 27, 2010
Very good flavor! Tasted a little like bbq beef. I used a thick cut top round London Broil and cut into slices. I browned the strips first, but i don't think it was necessary and probably won't next time I make it. I used rice vinegar and lite soy sauce. I added Worcestershire sauce, 1 tablespoon brown sugar, onion, fresh minced garlic and gingerroot, and crushed red pepper flakes. Family liked it very much. I served it over jasmine rice with egg rolls on the side. I had no problems with runny sauce, in fact I wish it was a little saucier, but I did have alot of meat. The leftovers make tasty lunches! Easy, cheap, yummy, and makes alot-fits my menu plan!
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13 users found this review helpful

Peach Cake Dessert

Reviewed: Jun. 23, 2010
Very good! I topped with cinnamon sugar before baking and served with vanilla ice cream, yum!
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2 users found this review helpful

Mexican Rice II

Reviewed: May 4, 2010
Just what I was looking for, a recipe similar to mine that makes a smaller batch. This recipe yielded tender fluffy rice, better than my other recipe. I omitted the garlic salt and used 3 cloves of fresh minced garlic and added sea salt. I also added in black pepper, a pinch of sugar, frozen peas & carrots, and fresh chopped cilantro. I agree with the reviewer who said that Mexican rice is a side dish meant to accompany the spicier entree and it is supposed to be a little blander, this was what Mexican rice is supposed to be! Thanks for the keeper recipe. I am making it from now on and it is easier than my old recipe too!
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Cantonese Beef

Reviewed: Apr. 19, 2010
This is an absolutely delicious recipe, one of my favorites. I add fresh grated gingerroot, lots of minced garlic, and some oyster sauce. You can use any combo of veggies you like, I have added in red bell peppers, snow peas, and broccoli and that was good too. I like to stir in a little sesame oil at the end of cooking time and I like to add some crushed red pepper flakes for heat. I use regular soy sauce for this and works great. I serve it over jasmine rice, usually with egg rolls on the side. I have been making this for years, a great recipe and easy too!
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4 users found this review helpful

Polynesian Sausage Supper

Reviewed: Apr. 15, 2010
Yum!This was good! I added 1 tablespoon soy sauce, 1 tablespoon cider vinegar, and 1 extra tablespoon of brown sugar to jazz it up a bit more. I added a red bell pepper in addition to the green, used fresh garlic cloves, and 1/4 teaspoon ground ginger. Served it over jasmine rice with King Hawaiian Rolls on the side. My family enjoyed this. We liked it with extra soy sauce and some Sriracha added at the table. I will make this again! Delicious, cheap, and easy= Winner!
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2 users found this review helpful

Sausage and Broccoli Skillet

Reviewed: Apr. 1, 2010
Excellent! It pleased the whole family-big flavor, so easy! I did use fresh broccoli that I steamed in the microwave for 2 minutes before adding to the skillet. I used 4 cloves minced garlic. 4-1/2 cups cooked rotini is 2-1/4 cups uncooked. 1/2 cup uncooked rotini is equal to 1 cup cooked. I had to look this up, so in case anyone else is wondering- It ended up being a little more than half a 16 ounce box of rotini. This recipe was rated 5 stars by everyone tonight, will make this again soon!
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4 users found this review helpful

Slow Cooker Tuscan Beef Stew

Reviewed: Dec. 15, 2009
This was delicious! I am really surprised that more people did not use the beans, they were great! I love potatoes but I did not miss them! I dusted my stew meat in 1/4 cup of seasoned flour and browned it in olive oil first. I added some things-chopped onion, celery, sliced fresh mushrooms, 6 minced garlic cloves, instead of the powder, Worcestershire sauce, pepper, seasoned salt, Emeril's Essence, and a bay leaf. I used beef consomme instead of the broth, and Great Northern beans. I added in some fresh minced parsley when I added the beans. If you think the stew is too soupy, the flouring/browning the meat will help thicken it and also when adding the beans, take out a quarter of them and mash them before adding to the crock pot and it will thicken it nicely. I served this with crusty sourdough rolls. I will love to make this again! The broth/gravy is wonderful!
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31 users found this review helpful

Shredded French Dip

Reviewed: Nov. 11, 2009
These were great! I seasoned my chuck roast with Emeril's Essence and black pepper and browned it in olive oil before putting it in the slow cooker. I added minced garlic, sliced onions, Worcestershire sauce, lots of black pepper,a pinch sugar and a couple bay leaves. So tasty! I served them on toasted hoagie rolls with melted provolone. We ate these for two nights, once with french fries and once with onion rings. There isn't a crumb left! Thank you! Thank you to the reviewer who suggested straining the juice through a mesh strainer and coffee filter. It took awhile, but I had my hubby do it and it was worth it. The juice was delicious and not greasy at all!
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1 user found this review helpful

Oven Barbecued Chicken

Reviewed: Oct. 4, 2009
Great chicken! I used the bone-in breasts and removed the skin. I made my sauce first,adding in fresh minced garlic and sauteed it with the onion in 3 tablespoons butter. I used prepared yellow mustard instead of the ground. I seasoned my chicken liberally with Emeril's Essence before browning it in olive oil. I used the original recipe for this chicken not this lightened up version. I also used cider vinegar, not white. It was delicious and smelled sooo good while cooking. My family loved it! I served it will buttermilk mashed potatoes and corn on the cob. I will make this again for sure!
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14 users found this review helpful

Baked Lemon Chicken

Reviewed: Sep. 7, 2009
This was yummy chicken! I baked mine at 400 for 45 minutes on a Pam sprayed rack on a foil-lined cookie sheet. It was a little soggy but no one cared because it tasted so good! I seasoned my chicken breasts with Emeril's Essence and to the bread crumbs, (I used Italian seasoned), I added 1/4 cup fresh grated Parmesan cheese and 1-1/2 teaspoons dried parsley flakes. I did not have any butter mixture to drizzle over the chicken breasts, so I just sprayed them with Pam. I doubled the ingredients and used 8 breasts. I will make this again-yum!
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Teriyaki Pork

Reviewed: Jul. 16, 2009
Good....not great. The pork was tasty but too dry. This recipe doesn't have enough sauce. Hubby wasn't overly thrilled and I don't think I would remember to make it again. I added much needed fresh garlic, gingerroot and sesame oil. On the plus side, we all got our daily servings of veggies-thanks anyway.
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1 user found this review helpful

Sweet and Sour Dipping Sauce

Reviewed: Apr. 3, 2009
Very good dipping sauce and better than the packets for sure. I made some changes to get it to my liking: 1. rice wine vinegar instead of distilled white 2. 3 teaspoons cornstarch- otherwise not thick enough 3.sesame oil instead of vegetable oil 4. 4 tablespoons brown sugar These litlle changes made it better than take out sauce for us, thanks for the basic recipe-it was a great place to start!
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2 users found this review helpful

Swanson® Braised Beef with Shallots and Mushrooms

Reviewed: Apr. 1, 2009
This was delicious! I used regular beef broth and added Worcestershire sauce. I didn't use the lemon zest as I thought would be weird. I think this recipe was a little more work than some, but the flavor was worth it. I took the skins off my tomatoes before chopping them. When it was finished I mixed it up with egg noodles and served with sourdough rolls. A tasty meal I will make again!
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5 users found this review helpful

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