theloghomekitchen Recipe Reviews (Pg. 1) - Allrecipes.com (10472934)

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Creamy Herbed Pork Chops

Reviewed: Dec. 6, 2013
This was superb! I pan fried thick center loin pork chops in the butter. They came out to perfection, and the pan drippings were perfect for the gravy. Some of us have to fiddle with these recipes, and it was no exception in this case. I added Herbs de Provence to the gravy that took it over the top! I would also suggest that the beef bouillon is not needed as I think it would overpower the pork flavor. The chops were moist and tender at 9 minutes per side on a medium gas heat. All in all, simple and delicious!
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54 users found this review helpful
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Easy Pumpkin Chocolate Chip Bread

Reviewed: Dec. 6, 2013
This is a moist, well balanced quick bread with a nice punch of cinnamon. The batter will be thick, so be careful not to overwork it in the bowl. I was able to yield two 8"x3.75" loaves with this recipe, perfect for snacking and gifting. Definitely a keeper.
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12 users found this review helpful
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Lemon Lush

Reviewed: Aug. 13, 2013
In favor of a crust that is not so plain, and more like a soft shortbread cookie, I had to make some adjustments. Cream together 1 Cup of butter, 1 egg, and 3/4 Cups sugar. Then add your flour with 1/2 tsp baking powder. The key is not to over bake it. 15 minutes @ 350 degrees tops. Don't wait for it to get golden. You'll end up with a hard crust (unless that's your preference). I agreed with other reviewers that the pudding alone would not be enough to bring out the lemon taste. I added 1 tablespoon of lemon juice which gave it a subtle pucker to the palate. My rating is based on the recipe as written. With these adjustments, it is a delicious five star dessert.
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9 users found this review helpful
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Heather's Fried Chicken

Reviewed: Apr. 30, 2013
I'm not a big fan of fried anything, but hubs had a hankering for some good homemade fried chicken. This recipe caught my eye because it employs a simple brining process, followed by a soak in buttermilk. Braving the hot oil, I dredged and cooked the pieces until they were a nice golden brown. We both enjoyed this very much, and are looking forward to the rest for lunch. The mess was well worth it!
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8 users found this review helpful
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Autumn Spiced Butternut Squash Bread

Reviewed: Nov. 15, 2013
This yields a lot of batter, so I opted to make some muffins in addition to a loaf. For those not knowing how to achieve a cooked butternut squash, just cut in half lengthwise, brush the insides with olive oil and place the flesh side down on a foil lined cookie sheet. Bake at 400 degrees for 30-45 min depending on the size until they are fork tender. Then just scoop out the meat into a bowl and use a potato masher or hand mixer to puree. The texture is just right whether you make quick bread loaves or muffins. Not too dry or crumbly when you bite in. The ratio of spices was perfect in my opinion. I ended up icing some which hubs enjoyed. A nice alternative to canned pumpkin.
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7 users found this review helpful
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Double Banana Nut Bread

Reviewed: Apr. 14, 2013
With ripe bananas and a desire to try out a new recipe, I decided to give this one a chance. Having made many loaves of banana bread through the years, the ingredients seemed pretty straight forward. The use of a mixer is definitely not needed. This came out fluffy, moist and golden in an hour. The only thing I would do next time is add some cinnamon and nutmeg for flavor and aroma.
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7 users found this review helpful
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Golden Rum Cake

Reviewed: Jan. 12, 2013
This is the exact recipe I've been using for years. The only thing that I do different is when I take the cake out of the oven, I IMMEDIATELY pour the hot glaze mixture over the top of the cake while it is still in the pan. This way it settles the cake and soaks in all of that rum goodness. Wait 30 minutes before inverting onto your serving plate. It's always better the next day!
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7 users found this review helpful
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Roasted Orange Rosemary Honey Glazed Chicken

Reviewed: Jan. 7, 2014
I gave this dish five stars for flavor and presentation. The aroma as it baked was heavenly wafting through the house. I boosted the oven temp to 375 for the first 30 minutes for the initial roasting, then reduced it to 325 until the drumsticks were done. There was a large amount of liquid in the pan that never cooked off, so I will reduce the honey, orange juice, and butter to half of what is called for the next time I make this. There would still be plenty of pan juices left for a thin gravy if desired. In the directions, I think that the butter should be melted first, then brought to room temperature. It will harden in the mixture when refrigerated, so it will be clumpy. All in all, a nice departure and a great way to use an inexpensive cut of chicken.
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6 users found this review helpful
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Secret Burger Sauce

Reviewed: Jun. 22, 2013
This is a classic burger sauce from the famous chain that is now a part of history. No need for the black pepper, but that's personal preference. If you don't want to go to the time of chopping the pickles, a nice relish will do perfectly. You can't go wrong, and will never buy it from a bottle again.
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6 users found this review helpful
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Enchilada Casserole III

Reviewed: Jan. 13, 2013
This is a football season favorite to have when friends stop by. I add chopped black olives to the mixture, and top it off with a dollop of homemade guacamole. Simple and delicious.
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5 users found this review helpful
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Chicken Tortilla Soup in the Slow Cooker

Reviewed: Nov. 2, 2013
As I began putting the listed ingredients in the pot, I felt the ratio of refried beans and corn was a bit much. One can of each is plenty. I didn't have Picante sauce on hand, so I substituted it with a can of Rotel. I also added one can of rinsed pinto beans to replace the one can of refrieds I left out. It would have been too pastie and overpowering otherwise. This is super easy. You can add spices to your liking. Overall, it was good with minor changes.
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4 users found this review helpful

Nana's Yorkshire Pudding

Reviewed: Dec. 28, 2012
These little gems were a hit at my Christmas Eve dinner. I usually bake the traditional Yorkshire Pudding in a pan or the puffy popovers. They were a perfect texture and shape. I mixed them up an hour before baking. While the roast rested, I prepared the pans and put them in the oven. It gave me just enough time to make the gravy. Everything came together perfectly. Please thank Nana for the recipe!
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4 users found this review helpful
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Lemon Basil Grilled Chicken

Reviewed: Jun. 24, 2014
Love this marinade! So easy and light, just perfect for chicken. This makes great use of the fresh basil growing in my garden! The only change I made was I only had bone-in breasts, which turned out moist and tender. I served them with a pea risotta made in the pressure cooker. A perfect summer meal to enjoy on the patio. Thanks, Mazola for a wonderful recipe.
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3 users found this review helpful
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Crusty Herb Potato Wedges

Reviewed: Jun. 20, 2014
These are like sophisticated steak fries. Delicious and so easy. A nice departure from baked potatoes, and a perfect side to grilled meats. I placed the cut wedges in a ziplock bag to toss with the olive oil and seasoning. Since I don't have one of those fancy baking mats, I used Reynolds Non-stick foil to line a cookie sheet. Also, I didn't see a need to turn these midway through the bake time. I simply let the wedges stand on their own, skin side down. They crisped up perfectly. You know they're close to done when you hear them start to sizzle in the oven. Keep an eye on them so they don't burn. When I pulled them out, I gave them a little pinch of extra salt. I suggest going very easy on the pepper, if at all. Personally, I think it takes away from the heavenly aroma of the herbs de Provence. Thanks Chef John! You brought another winner to my recipe box.
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3 users found this review helpful
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Orange-Almond Poppy Seed Bread

Reviewed: Nov. 25, 2013
This recipe definitely yields more than "one" large loaf. Upon final mixing, I was a bit skeptical due to the watery consistency of the batter. Tin foil loaf pans from the grocery store tend to bake the most beautiful quick breads (at least for me), so I used three 8" x 3.75" pans. I prepped each one with a light coating of baking spray and filled them one-third full. To my surprise, they raised like they should, high in the center and golden around the edges. This recipe delivers a great punch of flavors and perfect texture. You won't be sorry on this one!
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3 users found this review helpful
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Chicken Piccata with Artichoke Hearts

Reviewed: Aug. 18, 2013
This was a delicious recipe given I baked the chicken. In an attempt to reduce the amount of fat in this dish, I strayed from the dredging and frying part. Because I didn't fry the chicken, I had to add some cornstarch to the sauce as a thickening agent. I used all of the seasonings and other ingredients as outlined in this recipe. Hubs loved the melding of flavors. For that it deserves five stars!
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3 users found this review helpful
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Fettuccine Alfredo V

Reviewed: Jun. 20, 2013
The sauce took a little bit of massaging, in part due to the amount of butter called for. 1/4 cup would have been plenty. I skimmed off about about half of the melted butter which reduced it to a creamy consistency. I used penne paste, and added shrimp, peas, and sauteed mushrooms to complete the dish. I also added Romano cheese to soften the bite of the Parmesan. Hubs took seconds, so I suppose it was a success.
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3 users found this review helpful
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Terry's Texas Pinto Beans

Reviewed: Apr. 29, 2013
Very much like the one's I've made for years. These had a special kick with the green salsa. The ingredients were balanced quite well. Not too mild, not too hot. A great standard for those who love pinto beans!
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3 users found this review helpful
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Slow Cooker Chicken Pot Pie Stew

Reviewed: Apr. 8, 2013
Between the seasonings and so many bouillon cubes, it was too salty for me. I added some fresh parsley and served it on a bed of Kentucky Biscuits, also on the AR site. I really wasn't feeling up to cooking a big dinner. This quick and easy recipe fit the bill nicely, and hubs enjoyed.
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3 users found this review helpful
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Baked Lemon Chicken with Mushroom Sauce

Reviewed: Apr. 4, 2013
As with many recipes, the ratio of ingredients just aren't right. With that said, I'm rating this based on the flavor alone. There is no way that the sauce as written will yield enough for six chicken breast halves. I had two large boneless breast halves that I ended up slicing in thick medallions. Departing from the suggested cooking method, I browned them in the olive oil. Then I added the butter, juice from a Meyer lemon, some of the chicken broth, and the mushrooms. I sauteed them for about five minutes, then added the flour and more broth to thicken. It made a very nice sauce, but I had to more than double the broth to have enough for two plates. My hubby and I both enjoyed the savory flavor and tenderness of the chicken.
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3 users found this review helpful

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