ICookItsWhatIDo Recipe Reviews (Pg. 1) - Allrecipes.com (10446268)

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Marinade for Chicken

Reviewed: Aug. 18, 2014
We loved this! By far and away, this resulted in the most moist chicken we have ever eaten. I halved the recipe, but otherwise everything was the same. I marinated 6 medium chicken breasts for 4 hours, then baked them with all the marinade in a foil-lined 9x13 pan covered tightly with foil at 400 degrees for 35 minutes. The meat thermometer read 165 degrees and it was just perfect. The secret ingredient is the dried mustard - yum! This does make a LOT of marinade, even when halved. I had to put a cookie sheet underneath the pan because it was bubbling over in the oven toward the end. Delicious, delicious, delicious... this one's a keeper!
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Grilled Salmon I

Reviewed: Jul. 16, 2014
Oh my goodness, this was outstanding! Followed the recipe exactly except cut 1.5 lbs of salmon into 4 pieces instead of 6 and it still turned out delicious!! I can't believe the flavor. Try it, you won't regret it!
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Mexican Bean Salad

Reviewed: Jun. 17, 2014
Yum!! This is so good, and it makes a ton! Followed the directions exactly, except instead of sugar, I substituted 2 tbsp. of honey (I always do this with dressings, personal preference.) This recipe is a little labor-intensive, but well worth it. We made it on Sunday, kept it in the fridge, and brought it for lunch and/or had it with dinner throughout the week. Such a great way to stretch out meals and get veggies into your diet! Will make many more times.
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World's Best Lasagna

Reviewed: Jun. 8, 2014
I have made many lasagnas, and this is by far and away the world's best! I think the three things that make it so much better than all the other lasagnas I've made are: 1. The sauce is outstanding and authentic, 2. The fennel seed is a superb ingredient, and 3. The slices of mozzarella (as opposed to grated) help the layers keep their shape and not turn into a big sloppy mess. I also love that this fits perfectly into my 9x13 pan. I made it exactly as written, except I used the trick for soaking the noodles in hot water for 30 minutes instead of boiling them. Also, just an fyi... there is exactly twice as much sauce as is needed for one lasagna... just barely, though! If you want to make two lasagnas, you will not need to double the sauce, but just be careful to measure the 1.5 cups per layer conservatively and not use more than is needed. Outstanding, and a new family classic. Will make many, many more times.
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Edamame Bean Salad

Reviewed: Apr. 26, 2014
This was delicious! Made it exactly as written, except I used regular sea salt and added 1/4 tsp. of black pepper for a little more flavor. So, so good. Definitely plan to make it again.
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Mini Chocolate Chip Pumpkin Muffins

Reviewed: Jan. 12, 2014
I loved these! Super gooey and delicious. Was my first time making mini muffins, and I accidentally filled the cups too high and ended up only getting 31 muffins out of the batter, but they were still great! Next time I will probably use a teaspoon scoop instead of a tablespoon scoop. The instructions and baking time were both perfect. Also, this is really minor, but I used Duncan Hines Signature Spice Cake Mix and the box should say 16.5 oz, not the 18.25 oz as listed in the ingredients. Very easy, will make many more times.
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Amazing Muffin Cups

Reviewed: Dec. 21, 2013
OMG this recipe is to die for. Made it **exactly** as written with one exception: Instead of using sausage, I made 6 of the cups with cooked bacon and 6 of the cups with steamed asparagus. Love that you can make both a meat and a vegetarian option in the same batch!! Used Pam liberally, along with a non-stick 12 cup muffin pan, and they slid out perfectly after 5 minutes of cooling. For the people who said 2 cups of cheese was too much, try using the thinly shredded 4 cheese Mexican blend. I did this, and 2 cups of cheese turned out to be perfect. Used mashed Ore Ida tater tots for the hash brown crust. Also, you can watch a video of how to make this on the Johnsonville website. Great for entertaining, will make many more times.
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Angela's Awesome Enchiladas

Reviewed: Jun. 24, 2013
Wow, what a great recipe!! Will definitely make again!! I tried to follow it exactly, except my grocery store only had 10" flour tortillas, lite sour cream, and low-sodium cream of chicken condensed soup. I also added a second can of red enchilada sauce and only used a 3 oz can of sliced olives. This created 6 enchiladas instead of 5 and I had a handful of filling left over (that I ended up not using). It still tasted amazing!! I also had to cook the soup mixture over medium heat at first, as it refused to simmer on low heat. The whole recipe took me 2 hours... definitely not spending that much time again! I plan to put the onion, half of the scallions, chicken (whole breasts), taco seasoning, onion/garlic powder, and just enough water to cover the chicken in the crockpot for 5+ hours, and then shred it and stir in chilies and lime juice as another reviewer suggested. All other steps will be the same. I will re-review after I try it that way, but I am pretty confident that it will simplify things a lot! Thank you for this amazing recipe!
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Molasses Sugar Cookies

Reviewed: Oct. 14, 2012
Very yummy!! Would definitely make these again! Note: To keep them soft and moist for more than a day, seal in an air-tight container with one of those clay brown sugar fresheners tucked inside.
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1 user found this review helpful

Marinated Scallops Wrapped in Bacon

Reviewed: Aug. 21, 2012
Mmmm these were sooo good! Followed the recipe exactly except only marinated the scallops for 15 minutes. FYI 12 large scallops = 1 lb. Also, I forgot the foil on the baking sheet - made for a messy clean up, but everything still tasted great! Don't leave out the brown sugar! We actually had these for dinner and served them over arugula... when the scallops were gone, we ate the arugula as a salad! They'd also make a great party appetizer - our friends go crazy for these at weddings and now we can make them at home!
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Mango Sorbet

Reviewed: Aug. 14, 2012
What a lovely summer dessert! My girlfriends and I really enjoyed it - it had a nice, light limey flavor. I made the simple syrup with a teaspoon of lime zest and I don't have an ice cream maker, so I did the wisking-refrigerating-freezing method and it came out so nice. Let it thaw a good 15-20 minutes on the counter before serving or just use the "soften" feature on your microwave. Served in 4 martini glasses with whipped cream and a raspberry for garnish. Yum!
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Taco Seasoning I

Reviewed: Aug. 13, 2012
Used this for Slow Cooker Chicken Taco Soup - delish!!
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Banana Crumb Muffins

Reviewed: Aug. 2, 2012
These were pretty good. I made the spice and oil changes as described by top reviewers. I really tasted the vanilla extract - definitely add that in! Overall, to give this 5 stars, my husband and I agreed the muffins could use more banana flavor... perhaps substituting in a 4th banana instead of the oil as suggested by someone else is the way to go? Not sure! The crumb topping is the main reason I gave these 4 stars.
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Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze

Reviewed: Jul. 5, 2012
THIS WAS SO GOOD - packed with flavor!! I did not change a thing! Used freshly grated ginger and fresh cilantro. While the apricot preserves were melting, I whisked together the remaining glaze ingredients in a separate bowl and just poured the mixture in the preserves when the time came. Also, zucchini and yellow squash would make nice sides for this dish. Yum!!
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Summer Corn Salad

Reviewed: Aug. 22, 2011
This is delicious! *Choose ripe, plump, healthy-looking sweet corn!* I usually don't care, but for this, it will cut easier and look nicer. I followed the directions almost perfectly, except to cook the corn, I husked it, put it in a pot, covered it in water with 1 tbsp lemon juice and 1 tbsp sugar, brought it to a boil, let it boil for 2 minutes, then took it off the burner and let it sit in the hot water, partially covered, for 10 minutes. Drained and cooled before cutting. Used red onion and soaked it in cold water for 15 minutes to remove the sharp bite. Used only 2 tbsp olive oil. Used 1 pint halved cherry tomatoes - looked pretty! Was worried about the vinegar, but I can tell you that it will taste GREAT after it chills! So refreshing! Edit: LOVE the bundt pan idea for the corn kernels! Also, I now use 8 ears corn!
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Strawberry Spinach Salad I

Reviewed: Jul. 24, 2011
This salad was delicious, but made way too much dressing! Your salad will definitely be soggy the next day. Next time I will serve the dressing on the side. I also cut back to 1/4 c. sugar and it was plenty sweet. Love the seeds in this... mmm... EDIT: Still making this salad and loving it! I now add mandarin oranges and serve the dressing on the side. Received many compliments from my friends!
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Easy Vodka Sauce

Reviewed: Jun. 26, 2011
This was delicious! It made a ton, easily enough for 1.5 to 2 pounds of pasta. With the onions, I added 3 cloves of chopped garlic and with the vodka, I added 1/4 tsp. of crushed red pepper (we like things spicy). With the tomatoes, I added 1 tbsp. of dried basil, 1/4 tsp. of oregano, 1 tsp. of dried parsley, 1/2 tsp. of salt. Everything else was the same. Served over rigatoni and topped with a little parmesan cheese - yummy! EDIT: I still make this and I like it better than any restaurant's vodka sauce!!
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Slow Cooker Pulled Pork

Reviewed: Mar. 27, 2011
This gets 10 stars!!! I followed the recipe exactly, with one exception: After 6 hours, when you take the meat out of the root beer, **let it rest** for 5 minutes before shredding it! I did so under a foil tent. This will allow the juices to redistribute! Then, I shredded it with a fork, returned it to the crock pot (after draining the Saranac root beer), added Sweet Baby Ray's Sweet and Spicy BBQ Sauce, and let it cook for the remaining hour. Used 2 lb pork tenderloin because I like a healthier cut of meat. SOOO Good, will definitely make many, many more times!
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Double Tomato Bruschetta

Reviewed: Feb. 22, 2011
Loved these! Perfect as is, would not change a thing! The sundried tomatoes add a whole new dimension to the flavor! I chopped them up a little smaller - they were pretty big out of the jar. Will definitely make this for future parties!!
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8 users found this review helpful

Cream Cheese Frosting II

Reviewed: Feb. 22, 2011
Yum!! Used this on Sam's Famous Carrot Cake, same method as RALWATTAR: Beat softened cream cheese with vanilla until smooth, then add softened butter a little at time, beating until smooth. Finally, add powdered sugar. I let this chill in the fridge until the cake was cool - still spread no problem. I will use this recipe from now on.
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