Mac Recipe Reviews (Pg. 1) - Allrecipes.com (10236774)

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Italian Breaded Pork Chops

Reviewed: Feb. 12, 2014
An excellent way to have pork chops in the winter. I had a 7.5 ounce bone-in chop about 5/8 inch thickness. I first went thru a flour bath (flour, pepper, kosher salt and cayenne pepper). I then followed the other directions pretty much to the letter. My chop was browned after about 4 minutes per side using a cast iron skillet at a temperature of about 340F. The chop was also done after 22 minutes at 325F in the oven. Delicious!!! I will definitely have many more times. I also pan fried the left over coatings (flour, egg and crumb mixtures) like a previous reviewer mentioned and these were also very tasty.
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Pork Tenderloin with Creamy Herb Sauce

Reviewed: Jan. 9, 2014
I make this a single serving meal that only requires rice, no salad or other vegetable. I had a 7.2 ounce pork tenderloin which I cut up into 9 medallions about 1/2 inch thick each and I used my 10 inch cast iron skillet. Set the initial left rear (large) electric stove burner to 4.5 and put in about 1 to 1 ½ tablespoons olive oil. When hot (not smoking) put in 1/4 cup of diced carrots and cook for about 5 minutes watching to make sure the carrots brown a little but don’t burn. Add the pork medallions and brown on both sides. After the medallions are initally flipped add 1/6 red and 1/6 yellow diced pepper, 3 diced garlic cloves, 1/3 large diced jalapeno pepper and 1 slice of a large diced onion. When browned on both sides, remove the pork (keep warm) and add flour, basil, parsley, Italian seasoning and black pepper. Stir in cream (I used about 1/4 cup heavy whipping cream, a 4 second blast of 5 calorie no fat whipping cream) and 3 medium sized diced white mushrooms. When thickened add about 1/2 cup white wine (Pinot Grigio), turn the stove to ‘low’, cover and cook, stirring occasionally, for about 20 minutes. Make sure the cream sauce remains a runny thick and doesn’t burn. Add more wine if necessary. I serve over basmati rice. This is really about 2 servings or one very, very large serving and is absolutely creamy delicious!
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Photo by Mac

Super Grilled Salmon

Reviewed: Mar. 7, 2011
This is a very good salmon recipe. It is similar to many others but stands well on its own. I made the marinade with only a couple of changes: I halved the olive oil and I used lemon juice and black pepper instead of lemon-pepper. I also marinated for 3 hours instead of overnight since I really don’t believe marinating fish any longer has much effect. I grilled the salmon on a small grill on medium for 8 minutes skin side up (skin removed) and for 6 minutes skin side down. This was done perfectly. I served the salmon with the marinade and steamed potatoes. As I said above, very good salmon. Thanks RK.
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Barbeque Chicken

Reviewed: Sep. 12, 2010
First time making this recipe. This recipe turned out very good yielding three very good chicken drumsticks with a nice BBQ flavor. I did add some extra kick to the BBQ sauce via 2 teaspoons of an extremely hot mixture of habanera, Thai hot red, cayenne, serrano and jalapeño peppers plus an extra teaspoon of Louisiana Hot sauce and a teaspoon of granulated garlic. Other than the extra kick, I followed the recipe. The next time I make this recipe I will probably double the sauce recipe and save some for the drumsticks after cooking as I did not have any extra after cooking with the recipe as given. The drumsticks were done nicely, maybe a tad over cooked, and the remaining sauce had thickened to a consistency slightly thicker than a standard BBQ sauce.
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Tasty BBQ Corn on the Cob

Reviewed: Jul. 9, 2010
I soaked the corn for a couple of hours and then grilled one ear of medium size corn on the grill on medium-high for 30 minutes, turning every 5 minutes, while also grilling a large rib eye steak. I did use the fat free butter (89 Cal) and wrapped the corn in the aluminum foil with the shiny side facing the corn. This recipe has a very nice BBQ & spicy flavor. The corn was done ‘just right’.
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Smothered Filet Mignon

Reviewed: May 3, 2010
Not for me! Caramelized onions add a lot of sweetness to a premium cut of meat which does not require or want sweetness. I will stay with a basic filet mignon or maybe some slightly Asian flavor but not a sweet flavor. Thanks for trying.
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Fruited Curry Chicken Salad

Reviewed: Mar. 19, 2010
This is the second time I have made this excellent chicken salad. This is a very easy and very tasty salad. I grilled two 7 ounce chicken breasts (3 servings) with mesquite seasoning, smoked paprika, cayenne pepper and black pepper. I doubled the RED, seedless grapes and used sweet onions. I also used toasted almonds (in my cupboard) instead of pecans. I do think pecans would be a little better. I also used 1 tablespoon of mayo and 3 tablespoons of fat free ranch which worked very nicely. Don’t forget a little salt as this does help bring out the flavors. I will also try a little honey next time as some of the reviews suggested. Thanks! This is great!
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Photo by Mac

Spicy Beef Curry Stew for the Slow Cooker

Reviewed: Mar. 14, 2010
This beef stew turned out very well. A rich curry and spicy flavor in a thick stew meat and tomato sauce. Thanks Nancy! I used beef tenderloin tips, a little extra ginger and 2 large Serrano peppers and about 1 teaspoon cayenne pepper with a tablespoon of curry powder and two teaspoons of garam masala. I also used two large fresh diced tomatoes and a very large sweet onion. I followed the assembly instructions and cooked this for 8 hours in my crock pot on low. This yielded 4 large servings of wonderful stew!
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Delicious Ham and Potato Soup

Reviewed: Feb. 27, 2010
What a wonderful, simple, delicious soup. The only thing I did different was to use ‘Ready Whip’ and a little water since I had no milk in the house. This did add a nice, creamy flavor.
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Paprika Pork Chops

Reviewed: Jan. 21, 2010
I made one serving of this with a 1/2 pound bone-in pork chop (5/8 inch thick) from which I had the butcher trim off most of the fat. I seasoned the pork chop on both sides with black pepper, garlic, salt and smoked paprika. Then I broiled for 8 minutes, flipped, then broiled for 7 additional minutes. Then I added the wonderful sauce and broiled for 3 minutes longer. I made the sauce by cooking the onions in butter and a little sugar until lightly caramelized, then adding this to a bowl with 2 tablespoons sauerkraut, 2 tablespoons sour cream and about 1/2 teaspoon smoked paprika. The sauce was about one inch thick covering the entire pork chop. Oh my, was this ever tasty. This is easy, quick and has a wonderful flavor. I do recommend using smoked paprika. Thank you DRLMCOBB for a very nice recipe.
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Detroit Hot Honey Wings

Reviewed: Nov. 22, 2009
First time making this recipe and this will be the last time. I followed the recipe directions as provided except I only had 1.5 pounds of wings so I cut back to 2/3 the recipe (Honey, butter and Frank’s original hot sauce plus one tablespoon Tabasco) which is a little less than 3/4. This recipe had zero heat and way, way too much sweetness. WHAT WAS I THINKING??? I normally will use 1/2 cup Frank’s for every 1/4 cup butter plus a little Tabasco and ZERO sweetener of any kind. Also, the honeyed wings do tend to burn easily on the grill so be very careful and keep watching.
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Teriyaki Marinated Chicken

Reviewed: Nov. 16, 2009
This recipe produces a somewhat sweet flavor, which adds a lot to the flavor of the chicken. I marinated for 4 hours and broiled for about 6 minutes per side. I boiled the marinade for 5 minutes then added a little corn starch and water to thicken and continued heating on low for about 5 additional minutes. I put a little marinade on the chicken before broiling and then a little additional marinade when I turned. I served this and the marinade with Basmati rice and red onions. For the marinade, which I doubled, I used orange juice instead of pineapple juice as I cannot have pineapple juice and I also added a little ginger paste to the recipe. This and a nice tossed salad make a wonderful dinner. Thanks!
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Tangy Slow Cooker Pork Roast

Reviewed: Nov. 8, 2009
I had a 1.88 pound boneless Boston Butt roast which I cooked in my crock pot for about 8 hours on low. I used the original recipe as is except added a little more Tabasco sauce. I also used a large white onion. This turned out to be a very tasty, not too spicy pork roast with a very pleasant pork flavor. Thank you K.
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Spiced Pot Roast

Reviewed: Oct. 15, 2009
First time making this. I used a 2.1 pound beef roast and followed the recipe exactly except I used a slow cooker for 7 hours. I used an Indian mango, fruit and nut chutney which had a sweet (not hot) flavor and I also used golden raisins. This is indeed a very nice beef roast. Thanks!
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Roast Sticky Chicken-Rotisserie Style

Reviewed: Sep. 19, 2009
Wonderful flavor, fall off the bone doneness and exceptionally juicy. First time. I used about 3/4 of the full rub recipe on one 4.5 pound chicken. I used cooking string and toothpicks to hold the legs together and close up the chicken cavity after thoroughly rubbing the chicken outside, in the cavity and under the skin. I put one white onion (quartered) and a heaping teaspoon of minced garlic into the cavity and used three plastic grocery bags to seal the chicken and marinated overnight. I cooked the chicken at 250 F for 4 hours, 30 minutes checking the temperature at 3 hours, 30 minutes (166 F), 3 hours, 50 minutes (169 F), 4 hours, 10 minutes (171 F) and 4 hours, 30 minutes (174 F) and let stand for 15 minutes. I used a large roasting pan with rack to roast the chicken and then boiled the drippings with 12 ounces of chicken broth and one tablespoon of cornstarch for gravy served over the chicken and garlic mashed potatoes. Thank you Sue Rogers for a wonderful recipe!
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Grilled Salmon I

Reviewed: Jun. 21, 2009
This is a super recipe. I fixed a 1.7 pound wild Sockeye Salmon and it was great. I marinated for about 5 hours and cooked the fish skin side down for 7 minutes, flipped and cooked an additional 6 minutes. Served with Basmati rice, Szechuan noodles and a couple of pasta salads. I will use this marinade many times more.
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Reuben Sandwich II

Reviewed: May 14, 2009
I used Arnold’s Jewish Rye (very good), Ken’s Thousand Island, real butter, Boar’s Head Corned Beef, Swiss cheese slices and Bavarian Sauerkraut. I put the sauerkraut in a small bowl and heated it the microwave for 30 seconds, then grilled for about 6 minutes per side on my pancake griddle until golden brown. Very tasty.
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Photo by Mac

Baked Ziti I

Reviewed: May 1, 2009
Made 1/2 recipe in an 8 X 8 baking dish. I followed the recipe exactly except I did add a little garlic to the onions and meat. Very simple recipe (5*), very pleasant cooking bouquet (5*) and a very tasty flavor (4-1/2*). Thank you B. Smith.
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Photo by Mac

Roast Leg of Lamb with Rosemary

Reviewed: Apr. 11, 2009
Excellent flavor. This is the first Lamb I have cooked and it turned out wonderful. I followed one-half the recipe exactly using a 2.5 pound roast. I cooked for 95 minutes at 350F, let rest for 25 minutes and got a medium roast which was very tender and flavorful.
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