Sandra Mackay Henslee Recipe Reviews (Pg. 1) - Allrecipes.com (10672836)

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Sandra Mackay Henslee

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Perfect Sesame Chicken

Reviewed: Feb. 5, 2011
Wow! This is definitely a 5 star restaurant quality dish! We loved every mouthful. I followed the recipe exactly except for the sherry ( I just used the same amount of water). I have to disagree with those that said to reduce the amount of sugar, I started out with 3/4 cup and it wasn't the taste I was looking for. I wanted more of a sweet and sour sauce and it just lacked flavor. With 1 cup of sugar it was very sweet but the flavor was so much better. We then just cut down on the amount we used over the chicken pieces and rice. It was just what I was looking for and I will enjoy this recipe for years to come! Thanks for sharing!
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3 users found this review helpful

Tortillas II

Reviewed: Apr. 16, 2008
After trying other recipes (Authentic Mexican Tortillas and Mexican Whole Wheat Flour Tortillas) I can say this one is the one I like best. It is low in fat but tastes great! It is easy to make and if you let it rest at least 1 hour it rolls out thin and holds together like the ones you buy at the store. I took the advice of other reviewers and used very hot water and was careful to not overcook them. That is very important to be sure they are soft enough to fold. It only takes about 10-15 seconds per side. I also like 10-12 inch tortillas so I only made 7 out of the recipe so they would be big enough for soft tacos for my teen age boys. With the price of store tortillas going up so much this is a great way to go!
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38 users found this review helpful

Artichoke Chicken

Reviewed: Jun. 29, 2008
I made this for Sunday dinner and it turned out great. My husand is an artichoke fan and loved it. I did follow the recipe fairly close. I followed others advice and added 1 1/2 tsp. minced garlic to the mayo mix. Also, I sprinkled the chicken with garlic powder and salt and pepper. I also, did as another suggested and checked the chicken after 20 min. I used artichoke hearts packed in brine and squeezed the juice out really well. Use real shredded parmesan cheese not the kind you shake out of the can. I used a meat thermometer to make sure it wasn't overdone. (At 145 degrees the juices were clear) That is the key!!! It was like something out of a restaurant! I did only use a little over half of the mayo mix as it is quite rich and the chicken came out perfect!
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1 user found this review helpful

Amy's Barbecue Chicken Salad

Reviewed: Sep. 9, 2010
Great Salad! I served this at a work lunch party and a co-worker said she couldn't quit thinking about it and had to make it for dinner that night she loved it so much! I marinated the chicken breast in grill mates barbeque flavor marinade. Then cooked them under the broiler for about 7 min. each side. I didn't use the French fried onion rings, and I added another tomato. I took others advice and used 2/3 c. Sweet Baby Ray's BBQ Sauce and 1/3 c. homemade Ranch dressing. This is one of those recipes that you will love forever! Thanks Amy!!
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5 users found this review helpful

Taiwanese Pork Chops

Reviewed: Sep. 15, 2010
Excellent! This is a very simple recipe and the flavor is great. I made this as written except I didn't have any white wine so I just used water. It is such a small amount it didn't matter. I also used thin, 1/2" sliced pork steak and marinated for 4 hours. I loved the oriental flavor and how moist they were. It was so easy I know I will use it very often and share the recipe with my friends.
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3 users found this review helpful

Italian Beef Sandwiches

Reviewed: Feb. 21, 2011
These sandwiches are great! There are a few important things to remember to make them perfect though. When you return the beef to the broth do not overcook it. Just warm it. The deli meat gets dry and rubbery if you boil it. Also, adding cheese (we like swiss) and toasting the buns really adds to them. I have found that Campbell's beef broth is much more flavorful than a regular can of broth and is perfect for this. If you use a broth like Swanson's it helps to double the spices called for in the recipe for more flavor. This is so nice when you don't have a lot of time to cook and is nice enough for company!
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3 users found this review helpful

Crispy and Creamy Doughnuts

Reviewed: Oct. 30, 2011
This recipe gives professional results! I first tried it in my breadmaker but could only fit 1/2 batch so the next time I made it in my kitchenaide mixer, both times with fantastic results! I am so pleased. I have tried other recipes that just didn't work. I got some good hints from other comments that really helped. One was to use a lot of flour on the back of cookie sheets before placing the cut out doughnuts to rise. Then they don't stick when you use a spatula to move them to the fryer. Next, only fry a couple at a time to prevent the oil from cooling down and causing the oil to seep into the dough as it cooks. The other thing was that some people had a problem with their glaze becoming hard before they put the cooked doughnuts in it. Make sure that the doughnuts are still fairly hot when you put them in and make the glaze just before you will need it. Then add enough hot water to make it quite thin. If there is not enough water in it, or if it gets cold it will crystalize faster. The last thing is to use real vanilla for the glaze. It tastes fantastic!! I love this recipe! Thanks for sharing it Kelly! This one goes in my all time favorites!
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7 users found this review helpful

Italian Style Pork Chops

Reviewed: May 26, 2008
This was a really good recipe to add to my collection. I did cut down on the ingredients and it came out perfectly w/o wasting anything. I used 1 cup cracker crumbs, 1/2 cup parm cheese, 1 teas. Italian seas. and a sprinkle of garlic powder. I only needed 5 Tblsp. of melted butter to completely cover all the chops. They were quite large ones too. The trick on the crackers to make them stick better and go farther is to make sure they are finely crushed. They stuck right to the meat no problem! Also, some have commented that it came out soggy. I am not sure why this would happen but I didn't cover mine and they had a nice crisp coating. No sign of any liquid or sogginess. I didn't give this a 5 because I reserve that for "to die for recipes", but these were great and I will add them to my regular meals!
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4 users found this review helpful

Chicken Flautas

Reviewed: Aug. 16, 2008
These turned out very good! I love the simple recipe and so few ingredients. I followed the recipe as written but did use more oil as some others suggested. The change I made was that I used half the recipe with chicken and half with roast beef. I loved the roast beef while my family likes the chicken better. I didn't grease the cookie sheet because there was already enough from warming the tortillas. No problem with splitting after cooking as one reviewer said. I think because I placed them so that they touched and supported the next one. Served them with salsa and sour cream. My 3 teenage boys and husband really liked them! I will make these again and again. Thanks!
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2 users found this review helpful

 
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