Sas Recipe Reviews (Pg. 1) - Allrecipes.com (10563106)

Original Buffalo Wings

Reviewed: Mar. 13, 2008

This is NOT the original recipe. There is no added vinegar to the Frank's Hot Sauce and butter. Also, this is so bland. You need at least 1/2 cup of Frank's to give it any heat.

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9 users found this review helpful

Having grown up in the area of the Anchor Bar in Buffalo, I had the pleasure of eating a lot of buffalo wings. The original recipe is easy: Oil for frying (must be crisp) Frank's Hot Sauce and butter. Absolutely no vinegar or flour allowed. I make wings for huge crows. Bake naked at 450 deg on a sheet pan for 30 minutes or until very golden brown. Melt other ingredients and ladle over the wings and place back in oven for another 10-15 minutes. Also the "Original Buffalo Wing Sauce" that the Anchor Bar sells to stores is not the original.

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15 users found this review helpful

Deidra's Hot Wings

Reviewed: Mar. 24, 2008

You didn't say Buffalo wings so I assume that is not what you were making. Better result by not marinading the wings (which should be separated), raise the oven temp to 450 deg and leave alone for 40 minutes. Do not turn the wings. Pour over the wings -Franks hot sauce mixed with melted butter and throw back in oven for ten minutes. Very good and you control the heat by the amount of Frank's

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117 users found this review helpful

The Best Meatballs

Reviewed: May 29, 2008

Geanine: It doesn't get any better than these. Thanks for the great recipe, Sas

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0 users found this review helpful

Sweet and Sour Meatballs I

Reviewed: Jun. 30, 2008

These were good. Just cut back on the grape jelly if it's too sweet.

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1 user found this review helpful

Red, White and Blue Slaw Salad

Reviewed: Jul. 4, 2008

I've made this before using vinegar, mayo, maple syrup and sour cream. Being the fourth of July, I am also adding blueberries to the slaw. It is really pretty. Thanks

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0 users found this review helpful

Mid-Summer Italian Bread Salad

Reviewed: Aug. 6, 2008

Favorite salad. Don't love thyme so I eliminated it. WONDERFUL!

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0 users found this review helpful

Marinated Spicy Pork Chops

Reviewed: Aug. 8, 2008

Nobody mentions the brown sugar. That's the best part for superb browning. Roll scallops in brown sugar and bake or fry-best you'll ever have.

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2 users found this review helpful

Grilled Chicken Breasts with Fresh Strawberry Salsa

Reviewed: Aug. 8, 2008

There was a time when I couldn't imagine combining meats with fruits. Not any more, I have learned to love the combination. THIS is GREAT. Every single thing appealed to me. The hot, the sweet, the sour cream. OH!!! If you think you won't like this-well maybe you won't. I plan on this being a work lunch at least 3x's a week.

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18 users found this review helpful

Slow Cooker Chicken Stroganoff

Reviewed: Aug. 20, 2008

I'm sure that this recipe is good but it needs a different name. It has no mushrooms, sour cream or beef in it which is what this recipes namesake intended of it.

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0 users found this review helpful

Caesar Salad Supreme

Reviewed: Sep. 15, 2008

Like this recipe OR not. It is not Caesar dressing.

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0 users found this review helpful

Curried Cauliflower

Reviewed: Sep. 15, 2008

Delicious! I have been making this for years. I add steamed chicken for a really nice casserole. Also Ritz Crackers!

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0 users found this review helpful

Bob's Habanero Hot Sauce - Liquid Fire

Reviewed: Sep. 23, 2008

Once a year I process a large case of Habanero Peppers and throughout the year create sauces and spreads using the hot peppers. Some people have asked how long the sauces will last. They last forever if you jar them properly. You can make hundreds of delicious sauces with an array of ingrdients and use them on all kinds of meats and in salsas.

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9 users found this review helpful

Slow Cooker Chicken Cacciatore

Reviewed: Sep. 24, 2008

There are certain things that you can make in a slow cooker or crock pot, but no, not foods like this. It's Chicken Cacciatore for the love of Micheal Corleone!!

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3 users found this review helpful

Broccoli Lasagna

Reviewed: Oct. 22, 2008

This recipe needs things. First the white sauce needs 1 cup of parmesan melted into it. The ricotta needs a beaten egg mixed in. It desperately needs a lot of salt and pepper. I added these things before I made it and I can tell by the reviews that it was a heck of a lot better with these adjustments.

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39 users found this review helpful