The Cookworm Recipe Reviews (Pg. 1) - Allrecipes.com (1063507)

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Chicken Bog

Reviewed: Sep. 20, 2009
I grew up in coastal SC and this is a fall and winter staple. I couldn't give this recipe all the stars, although it is a good place to start for beginners. But on the downside, the Italian Seasoning is a u-turn in the wrong direction from the roots of this dish. I use about 2 lbs of meat- I generally use boneless skinless chicken thighs. To your biggest stock pot add the chicken. If you’re using a whole chicken just cover it so that there is about 2 inches of water above the chicken. If you’re using parts use enough water so that it would cover the chicken even if you had double the amount of meat in the pot. Then add two halved onions, 2 carrots and 2 celery ribs cut so that they submerge about 10 whole cloves of garlic 2-4 bay leaves and 2 tbls black whole peppercorns and salt (½ tsp salt/cup water). Then boil…3 hours should do the trick. When you’re done cooking the meat scoop out the meat and put it in a bowl and shred it when it is cool enough. Throw out the aromatics – all that should be left is the broth – no need for bouillon or canned broth. If you used a whole chicken, you may want to skim off the fat. Measure your broth and then use the correct amount of rice. Put the chicken back in the pot with the broth, put in a diced link of (cooked) smoked sausage on top of the chicken and put the rice on top of the sausage and bring it to a boil. Cover it, reduce the heat to simmer and cook 20 minutes. Stir well and taste- add a little pepper or salt and serve.
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169 users found this review helpful

Sausage Gravy I

Reviewed: Feb. 25, 2008
I, born and bred in the south, think most of us with the same heritage have this recipe written in our veins. But for those who do not, then this is the perfect road to take. You can't go wrong. Assuredly, it is heart attack waiting to happen, but if you go while eating this then you are sure to meet St. Peter with a smile on your face.
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13 users found this review helpful

Vietnamese Style Vegetarian Curry Soup

Reviewed: Feb. 25, 2008
The kaffir lime leaves, lemon grass and fish sauce really gives this a truly authentic taste. I am not vegetarian, so I put in almost a whole boiled chicken to my soup stock and did not purchase fried tofu or fry the tofu. I cut fresh tofu into little cubes (about 1/4 of an inch)- like little cubes of cheese. Yummy. This is such a comforting and easy soup and the modifications are endless.
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13 users found this review helpful

Gingerbread Biscotti

Reviewed: Feb. 25, 2008
Maybe it's me, but I always like a little bite to my gingerbread so I add a dash (or two in my case) of finely ground black pepper. This is one cookie that I always get recipe requests for. And people are impressed that biscotti is not something that has to be purchased.
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60 users found this review helpful

Chai Tea Mix

Reviewed: Feb. 25, 2008
Chai differs in every cafe and every household and so will yours...I drastically increase the spices (almost triple) and use 3 tablespoons of mix per mug. I make a decaff and regular one because the kids love it too. I did cut back the sugar. The money saved is incredible and you can't tell the difference. I saw that some people left out the cardamom. I could never do that. This is the signature spice in traditional Chai.
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22 users found this review helpful

Fettuccini with Mushroom, Ham and Rose Sauce

Reviewed: Feb. 25, 2008
This is a hearty sauce and a great way to use leftover ham. In my non-stick sauce pot, I saute the ham (2 cups diced)first to render a lot of the fat then I drain off most of the fat and saute the onions and garlic. Then I use 2 cups of Pasta sauce, 1 cup half-n half and 1 cup skim milk. Just these modifications alone will cut your calories almost in half.
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36 users found this review helpful

Chicken Tikka Masala

Reviewed: Feb. 25, 2008
I make this five or six times a year, grilling the chicken in the summer and broiling in the winter. It is a must have when I am craving Indian food but I need to stay at home. PLEASE do not ruin the dish by using the amount of salt listed. It will not be edible. It is fabulous with a little aromatic rice and a side of spiced lentils.
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6 users found this review helpful

Tartar Sauce I

Reviewed: Feb. 25, 2008
Yum-o...Great basic tartar sauce. I've made it per instructed and with modifications. I prefer to use dehydrated "Real-Lemon" powder instead of lemon juice (it makes it less runny) and I double pickles (at least) but drain them on paper towel first, again so that it is not runny. I have also used horseradish instead of onion which gives it a different, but not unpleasant, taste. Leaving it to marry in the fridge is advised as it really brings the flavors together.
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635 users found this review helpful

The Sarge's Goetta - German Breakfast Treat

Reviewed: Dec. 19, 2007
This really is an ordeal, but the final result is awesome. I make it without cutting the batch and freeze it in small batches. It works best if you use a lower fat sausage. I really messed up one batch a while back...it turned to glue, but it was user error. I left it to simmer way too long. I add black pepper, sage and a little red pepper flake as well. Well worth the effort.
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8 users found this review helpful

Melt - In - Your - Mouth Shortbread

Reviewed: Dec. 19, 2007
It's not Christmas without these cookies at my house. Delicate and perfect. I use a cookie press to make pretty shapes and they make wonderful gifts (you just have to pack them so they don't break). I do use a hint of vanilla and a dash of cinnamon.
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5 users found this review helpful

Non-Edible Cinnamon Ornaments

Reviewed: Dec. 19, 2007
My children and I made these for gifts five years ago and I still get compliments from family and friends that they smell great even now.
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21 users found this review helpful

Oreo™ Cookie Bark

Reviewed: Dec. 19, 2007
I really do not like cookies and cream desserts, but my family does and this was an instant hit. So easy the kids can make it.
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4 users found this review helpful

Cranberry Orange Loaf

Reviewed: Dec. 19, 2007
This is a really great recipe as is, no modifications are required, but I did add vanilla and cinnamon to my second batch. Great for gifting and very pretty. Easy too.
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4 users found this review helpful

Candy Cane Fudge

Reviewed: Dec. 19, 2007
A little too sweet for my taste. I added extra peppermint falvoring and put the crushed mints on top instead of mixing them in. The kids loved it.
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4 users found this review helpful

BBQ Pork for Sandwiches

Reviewed: Oct. 15, 2006
I don't often use a crockpot, but this is one recipe that I will keep. It is perfect for days when you know that you will be late getting home and yet you still want to feed your famaily a good hearty meal. Just add a tossed salad on the side and maybe some corn and you're good to go. I make my own barbeque sauce in gallon quantities that I am partial to. Before I started making my own sauce, I found that Sweet Baby Ray's is one of the best on the market and am sure that it would definately do this recipe justice. Please don't ruin this recipe by using KC Masterpiece, you might as well throw in ketchup, mustard and brown sugar. Ick
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26 users found this review helpful

Coconut Date Balls

Reviewed: Oct. 3, 2006
These are exactly like what my mom used to make when I was a child. We mixed it up and rolled some in powdered sugar and chocolate coated some as well. I crave these every year.
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14 users found this review helpful

 
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