BLyn Recipe Reviews (Pg. 1) - Allrecipes.com (10496273)

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Thick Chocolate Pudding

Reviewed: Aug. 14, 2008
Mmm Mmm good! This recipe rocks! My husband now requests it at least twice a week. I add just a sprinkling of cinnamon to give it a little bit of a Mexican chocolate taste. Yummy!
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1 user found this review helpful

Hasty Chocolate Pudding

Reviewed: Aug. 27, 2008
Very good recipe. My husband loves this, and requests it at least once a week. I found it a bit sweet, so the second time I made it, I reduced the sugar to 1/3 cup, and the cocoa to 1/4 cup. I found that this reduction didn't compromise the rich chocolate flavor at all. I also added a pinch of cinnamon to give it a little bit of the Mexican chocolate flavor. Yum!
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1 user found this review helpful

Baked Teriyaki Chicken

Reviewed: Aug. 27, 2008
Like other reviewers, I doubled the sauce and still wished there was more! I used chicken tenders and lined the pan with foil and cleanup was so easy. This was a very simple and easy recipe that uses stuff I already had laying around the house.
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1 user found this review helpful

Jalapeno Chicken

Reviewed: Aug. 27, 2008
This was a very good dish. The cinnamon was a different twist, but the flavor cannot be substituted. Don't be afraid to try it! The reason I am only giving this four stars is because my sauce never did thicken, so I ended up adding some cornstarch I had mixed with water. Other than that, a five star dish!
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1 user found this review helpful

Chicken Stuff

Reviewed: Aug. 27, 2008
My husband liked this a lot, but I found the flavor of the celery soup a little bit overbearing. I sprinkled the chicken with paprika before cooking, and then seasoned the whole thing with some ground thyme and rosemary, black pepper and a little bit more paprika. I also threw in some broccoli for a one dish meal. I halved the recipe, but kept the full amount of soup because other reviewers had said it was dry. This way was perfect.
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12 users found this review helpful

Chicken Vicious

Reviewed: Aug. 27, 2008
This was so-o-o-o good! I loved the spicy/sweet/sour flavor that came from combining all the ingredients. I added broccoli instead of the peas (my husband hates peas) but the veggies came out a little soggy. The vinegar was a little bit too much for my husband, but I thought the whole dish was great. Thanks for a good recipe!
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2 users found this review helpful

Brooklyn Girl's Penne Arrabiata

Reviewed: Aug. 27, 2008
My sauce turned out somewhat tart, but I am attributing that to the tomato sauce I used. Next time I will taste the sauce and add a pinch of sugar if it is needed. The breading on the chicken is absolutely to die for. I used chicken tenders, and instead of cooking them in oil on the stove top, I baked them at 350 for about 16 minutes (be careful not to overcook!). This way they don't pick up all the fat, but they are still tender and moist. A really great dish!
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1 user found this review helpful

Zesty Slow Cooker Chicken Barbecue

Reviewed: Aug. 28, 2008
SOOOO good! We absolutely loved this recipe. I'm a sucker for spicy, so I added 1/2 tsp cayenne...just enough to give it some kick. It will definitely be added to the "regulars". Thank you!
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1 user found this review helpful

Mandarin Chicken Saute

Reviewed: Sep. 1, 2008
I was a little bit wary of the jelly bean idea, but this turned out wonderful. I used ten large jelly beans, but once the outside was dissolved in the sauce, I took them out, because I thought the extra sugar wasn't really needed. I like a thicker sauce, so I added a tsp of cornstarch dissolved in a tablespoon of water after the sauce was almost done simmering. We like things spicy, so I doubled the red pepper. I also doubled the sauce, as some of the other reviewers suggested, and I still wanted more! Next time I'll triple it :) A very good recipe.
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4 users found this review helpful

Buffalo Chicken Fingers

Reviewed: Oct. 2, 2008
Really good. I followed the recipe to the T except I used hot sauce in the egg instead of water. Definitely a keeper!
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4 users found this review helpful

Jenny's Grilled Chicken Breasts

Reviewed: Oct. 2, 2008
I think this is a good recipe, but just not my taste.
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2 users found this review helpful

Best Beef Dip Ever

Reviewed: Oct. 23, 2008
This was very good. I doubled the recipe, but only used 1/2 cup of soy sauce. I was glad I did this because it was plenty salty. I substituted beef broth for the water and added oregano to the spices. I took the advice of another reviewer and cooked the meat overnight, refrigerated it all day, and then reheated it. It was delish with all the changes!
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4 users found this review helpful

Chicken a la Camille

Reviewed: Oct. 23, 2008
I didn't find this to be all that amazing. It was quick and easy, but the flavors just weren't something I really loved. I probably won't make this again
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1 user found this review helpful

Aaron's Missouri Burger

Reviewed: Oct. 23, 2008
Very good. I mixed all the ingredients and put it in the refrigerator in the morning and formed the patties at night. I didn't have any problem with them falling apart. I cooked them on the Foreman grill, which could have helped with the falling apart. The flavors were very good, not your ordinary burger.
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8 users found this review helpful

Amish Casserole

Reviewed: Dec. 17, 2008
Very good. I doubled the cream of chicken with the noodles, and didn't have a problem with it being dry at all. I also added grill spices to the hamburger to spice it up a bit. We loved it!
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1 user found this review helpful

Chicken Nuggets

Reviewed: Feb. 19, 2009
Oh so good!
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1 user found this review helpful

Chicken with Chipotle

Reviewed: Feb. 19, 2009
Very good, but I found it hard to make my cheap blender want to chop the peppers up very well. I ended up chopping them by hand. Still, not the recipe that's bad...my blender!
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1 user found this review helpful

Corn Bread Chicken

Reviewed: May 19, 2009
Very good recipe. I dipped the chicken in egg, then covered in the cornbread mixture, dipped in egg again, and then in the cornbread mixture. The breading stuck to the chicken very well, and was crispy like we like it! UPDATE: I've now made this a number of times, and always use the egg technique. I have baked it as well as pan frying it, and both come out equally delicious. I bake it at 375 degrees for 25-35 minutes, depending on the thickness of the breasts, and I always drizzle a little bit of melted butter or vegetable oil over the top and flip half way through baking to ensure it gets nice and crispy.
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17 users found this review helpful

Sweet, Sticky and Spicy Chicken

Reviewed: May 19, 2009
So good! I took the advice of others and coated the chicken in a mixture of flour, salt and pepper before frying in the oil. The sauce turned out perfect, and it is now one of my husband's favorite dishes! UPDATE: I had a craving for this, but didn't have any fresh garlic or ginger on hand, so I subbed a scant 1/8 tsp ground ginger, and 1/2 tsp garlic powder. There was a definite difference in taste, but we still enjoyed it. I also cooked the chicken all the way through, and added the sauce and some frozen broccoli to simmer at the end. Chicken was moist, and it looked so tasty with the green of the broccoli. I won't ever leave that out from now on!
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1 user found this review helpful

Chicken Roll Ups

Reviewed: May 19, 2009
So, so good. The italian dressing makes this dish...it creates a complexity of flavor that is appreciated by everyone, but is subtle enough that you won't know what the secret ingredient is.
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3 users found this review helpful

Displaying results 1-20 (of 223) reviews
 
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