SABRYSON Recipe Reviews (Pg. 1) - Allrecipes.com (1027675)

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Cranberry Sauce I

Reviewed: Dec. 1, 2010
I made this once before and followed the directions exactly. The result was good enough that I decided to use the recipe again with a couple of alterations. The base recipe is certainly worthy of 4 stars, but with the changes, it's easily 5. The second time around I used half brown sugar and half white, reduced the liquid to 3/4 cup (1/2 cup OJ and 1/4 cup water), added 1/2 tsp vanilla extract and simmered for 15 minutes. This sauce is great as a sandwich spread, too. Take a couple slices of sourdough, spread both sides with the sauce, top with some leftover turkey breast, a couple slices of bacon and a slice of swiss. Grill the sandwich until golden and cheese is melted. This makes an awesome turkey melt! Will certainly be using this recipe every holiday.
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Slow Cooker Buffalo Chicken Sandwiches

Reviewed: Dec. 1, 2010
These are awesome! I made the mistake of throwing frozen breasts into the crockpot along with the ranch and sauce. As a seasoned crockpot user, I should have known better. Shame on me! The amount of liquid in the pot was ridiculous after the chicken breasts released the water from being frozen! I simply removed the breasts and shredded them and then made up some more homemade buffalo sauce (1/2 cup hot sauce(I prefer Trappy's Red Devil),4 TBS melted butter, 1 tsp vinegar) that I then added the other half of the ranch packet to. I tossed it all in a pan and cooked on low heat for a while. We had these on toasted buns with sliced pepperjack cheese and topped them with some prepared slaw mix I tossed with blue cheese dressing. The combo of the slightly spicy meat, the pepperjack and crunchy tang of the blue cheese slaw was a great combo. Next time, I will go ahead and toss the breasts in the crockpot by themselves to cook and then shred them and toss with homemade sauce, the ranch and put back in the crock for an hour or so to simply heat through. I will certainly be making these again and will always serve with pepperjack, the blue cheese slaw and toasted buns.
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Monterey Chicken with Potatoes

Reviewed: Sep. 1, 2010
This a tasty, quick, throw together dinner. I did change a few things with the way I did mine. I cut my potatoes into quarters and ended up using 8. I used 3 breasts that I cut into 1 inch pieces. Sprinkled the potatoes with a tsp of chili powder. Used half butter and half olive oil and added 2T lime juice, 1 tsp garlic powder, S&P to taste to the mixture BEFORE tossing a couple of Tbs of the mixture with the potatoes. Poured remaining butter/olive oil mixture of chicken (the mixture starts to thicken because of the cold chicken, but that's ok since it melts as soon as you add to the potatoes later on)and let it sit for about 25 minutes while the potatoes roasted at 425. Tossed the chicken and all of the butter/olive oil mixture with the potatoes and added about 6 chopped pickled jalapeno slices and continued cooking about 15-20 minutes. Added the cheese/salasa/cilantro (didn't have fresh used about a Tbs of dried) to the top. baked another 5 minutes just to melt and brown the cheese. If you notice you have a lot of liquid in the pan from the chicken (this happened the first time when I used frozen breasts that I allowed to thaw) just turn the heat up to 450 for a few minutes before adding the cheese. The liquid starts to evaporate. We eat this at least a couple of times a month.
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Brown Sugar Meatloaf

Reviewed: Apr. 16, 2010
While I am not the biggest meatloaf fan, my husband and daughter love the stuff. This is my go to recipe when making that big hunk of meat! I have been making it for years and everyone loves it and even I, not a huge meatloaf fan , like it. I do have a few alterations though when making the glaze. I halve the brown sugar, add about a Tbls. Lea and Perrins, about a tsp of dry mustard, 1/8 tsp ginger, 1/4 tsp garlic powder and 1/2 tsp Red Devil hot sauce. It's a sweet, spicy taste that everyone loves.
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Spanish Rice Bake

Reviewed: Apr. 7, 2007
I did not like it all. I am giving it 3 stars because Husband and kids liked it really well. I thought it was way to sweet.
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Banana Pudding IV

Reviewed: Apr. 1, 2007
This is the only banana pudding recipe I use. However, I felt so guilty eating it and I have so many diabetics in my family, that I had to switch some things around. I use low-fat cream cheese, sugar free pudding, lite or the new sugar free cool whip, skim or 1% milk. It is still the best banana pudding even with these changes.
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Maple Walnut Fudge

Reviewed: Sep. 6, 2005
Loved it! I just made it the same as I make all of my other fudge (morsels, marsh. creme, etc) and then added the maple extract and chopped walnuts at the end. I have been looking for a recipe for Maple Fudge for years. I end up spending $15 just for a small batch every holiday season because I had to order it out of the kids fundraising package every year. Now I just make this and order something different instead!
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Double Layer Pumpkin Pie

Reviewed: Sep. 6, 2005
Very good! I didn't use a crust at all because my husband, son and my mother are all diabetic. I just prepared the first layer as directed using low fat ingredients and spread it in a dish. For the second layer, I used 1% milk and sugar free butterscotch pudding. Everyone loved it!
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BLT Salad

Reviewed: Apr. 21, 2003
Yummy, yummy, yummy! What can I say, but YUMMY! I did make a few changes to this recipe, but nothing really out there. With my husband on a diabetic diet, I immediately knew the regular mayo had to go. I replaced it with Hellmans Just 2 Good, used skim milk, and added a tablespoon of lemon juice to the dressing. I used a mix of Romaine, Spinach and Red Leaf lettuce, Halved cherry tomatoes and in place of the bacon (that pesky diabetic diet again) I used one bag of the Hormel Real Bacon Pieces. I also tossed in 1/4 cup of finely shredded sharp cheddar. It's also great with shredded or sliced chicken breast added, it makes it taste like a chicken club salad.Even my extremely picky 6 year old loved it. Wonderful!!
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Saltine Toffee Cookies

Reviewed: Apr. 21, 2003
i can't believe how good these are! I recently made 10 batches of these for a bake sale. They were completely gone in under an hour. I first made these this past Christmas for a get together and everyone just loved them. Even my kids ate them, and they hate nuts! I have used not only pecans, but walnuts, almonds and peanuts. All are equally good. Thanks for a great treat!
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Cheesy Enchiladas

Reviewed: Jul. 23, 2002
I have been making these for quite some time now. I give the original recipe 4 stars, because they are kind of bland. However, I made a few adjustments the second time I made them and this is how I have made them ever since. To the cheese mixture I add four minced cloves of garlic or 1 and 1/2 tsp. powder, a couple of small, cooked, shredded chicken breasts, these are usually leftovers, a can of green chilies, and a small minced jalapeno pepper. In place of the salsa, I use a large can of enchilada sauce. Since I prefer my cheese on top browned, I use the fat free cheese in the cheese mixture, but sprinkle 1/2 cup of a mexican cheese blend over the top along with some chopped green onions. Much tastier this way.
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Caramelized Baked Chicken

Reviewed: Jul. 1, 2002
This is quite good. I add some crushed red peppers to the sauce and an extra clove of garlic. Plus, I always just use boneless, skinless chicken breasts. I bake them at 400 for about 10 minutes on each side. Then I slice them into thin slices and throw back in the pan with sauce, toss to coat and stick under the broiler for a couple of minutes. I have noticed that if I use Kikoman Light Soy Sauce, the sauce doesn't want to caramalize as well, so I just stick to the La Choy Light. My picky young kids and husband just love this chicken.
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Slow Cooker Beef Stew I

Reviewed: Dec. 18, 2001
This is really good. I did add three large cloves garlic, mixed the flour with salt, pepper, rosemary and thyme, tossed the meat in it, browned the meat and then tossed the remaining flour with the browned meat. I did have to add more broth halfway through since it got really dry. Good recipe though.
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Easy and Delicious Chicken

Reviewed: Dec. 18, 2001
I was a little wary of trying this dish. It just sounded a tad strange, but, I tried it and have to say it was pretty good. My husband loved it as did the kids. It's not something I want every week, but I will certainly be making it again. I did have to add some garlic, but I add garlic to everything.
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Burrito Pie

Reviewed: Dec. 11, 2001
This was great! I did do a few changes though. I reduced the amount of meat to 1 pound and used lean ground turkey instead. In place of the tomatoes I used a 16 oz. jar of medium salsa and an 8 oz. jar of taco sauce. I cut the amount of cheese to 6 oz and used pepperjack cheese instead. Nice and spicy and full of flavor. I've already printed the recipe out. Thanks for a tasty recipe!
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Slow Cooker Corn Chowder

Reviewed: Dec. 11, 2001
This was really good, but I did change things a little. I used chicken stock to cover in place of the water and bouillon. I added a couple cloves minced garlic, in place of the evaporated milk, I used half and half and sprinkled some sharp cheddar and chives on top before serving. Very easy and very good. It's a keeper!
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Better Than Best Fried Chicken

Reviewed: Jul. 21, 2001
Husband and self thought it was rather bland. If, I make it again, it will probably just be for the kids, as they loved it.
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Seafood Enchiladas

Reviewed: Jul. 21, 2001
This was very good, although I used garlic powder instead and a bit more than was called for. I also made more of a casserole than regular enchiladas. I layered small flour tortillas in a pan topped with the meat mixture, another layer of tortillas, and then poured the sauce over all. It's a keeper.
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