mabcat Recipe Reviews (Pg. 1) - Allrecipes.com (10702218)

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Juicy Roasted Chicken

Reviewed: Feb. 10, 2011
I have tried many different roasted chicken recipes. This is so simple and so good! I had no celery, so I put chunks of sweet onion inside the bird. This recipe got the results I was looking for tastewise. Unfortunately, the 1/2 c. of butter is not good healthwise, but I think it may be the price of getting a yummy, juicy roast chicken. I made a nice gravy from the pan sauce for the mashed potatoes. This is definitely a good method. But maybe not the healthiest way to prepare chicken. I made this in a blizzard in Wisconsin, when we needed something warm and comforting, so it was really great for us.
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63 users found this review helpful

BBQ Teriyaki Pork Kabobs

Reviewed: Jul. 11, 2008
These are awesome. I have made them twice now. The sauce is very good. Changes that improve the kabob experience: 1. Double the marinade and marinate the vegetables also 2. Make the skewers vegetable-only and meat-only. This helps with safe and even grilling. 3. I think that the marinade is still good if you reduce some of the oil (too greasy) and replace that liquid with rice vinegar. This is a great keeper, though! They smell and look delicious, and they reheat beautifully. I use chunk pineapple in the can (though I am sure fresh would be yummier), tomatoes, red onion, bell pepper, and portabella. Everyone enjoyed on rice. Thanks!
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46 users found this review helpful

Lemon Glazed Cake

Reviewed: May 27, 2007
This is a good summery dessert. It is very fresh-tasting and seems light, although a glance at the ingredients will reveal that impression to be misleading. The cake was great and people enjoyed it, but there was one thing that bothered me a bit, which was the color of the cake. It screams YELLOW. I wish there was a way to reduce that fakey bright yellow. Maybe use a pudding rather than a gelatin, as another reviewer said that worked fine. Here are the changes I made based on other reviews: 1. Omitted water from glaze 2. Used a bundt pan 3. Reduced baking time by 4ish minutes 4. Poked holes in the top to allow glaze to penetrate. 5. Added the zest of 1 lemon & 1 tsp. pure vanilla to the icing. Other than that, texture, recipe-ease and taste were all 5 of 5 stars. Thanks!
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39 users found this review helpful

Creamy Slow Cooker Potato Cheese Soup

Reviewed: Oct. 20, 2006
We loved this soup, which is easy & fulfilled all our expectations of cheesy potatoe-y goodness. And I am an Idaho girl, so I love potatoes ! Don't skip the puree step. Recommend thick-cut, butcher bacon and a can of corn, too. Thanks for the great recipe
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29 users found this review helpful

Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating

Reviewed: May 20, 2007
Thanks for this awesome recipe. So far, I have made it twice. The first time was for Mother's Day. The wet rub is fabulous and came out wonderfully. The really great thing about this recipe is the fool-proof grilling directions. Follow them precisely and you will not be disappointed. If you need additional help with prepping your tenderloin, the Joy of Cooking has great detailed instructions. Also, if you are using a tenderloin in the 3.5LB range, you can half the recipe for the wet rub and there is still plenty. Thanks for the great recipe. It came out perfect and rosy with a yummy, peppery grilled crust on the outside.
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28 users found this review helpful

Samish Island Salmon Barbecue Sauce

Reviewed: Jun. 25, 2007
A very saucy sauce! We tried this with grilled salmon. I followed the recipe to a T. We thought the sauce was sassy and bright. It definitely fulfills that need for zip which salmon produces in the mouth. We liked it. I don't know if it will become our #1 for salmon, but it was definitely good and something different. Thanks!
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19 users found this review helpful

Donna's Lasagna

Reviewed: Aug. 31, 2006
This is the perfect lasagna. It makes a big, hearty, meaty, savory dish! It is rather time-consuming, but worth it. We froze the leftovers for future lunches. I added more herbs than the recipe called for, and I also used a full LB of sausage. I substituted a four cheese blend for the grated parm, which was a good choice as well. I always mix dried parsley into the cottage cheese mixture and large amounts of garlic powder ( this is just my preference). Definitely recommended. Thanks for the recipe!
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18 users found this review helpful

Meg's Chocolate Chip Oatmeal Cookies

Reviewed: Feb. 2, 2011
Really yummy! I followed the recipe exactly, even down to the cooking time and temp (which I wasn't sure would work well). I had to use half semisweet and half butterscotch chips because that's all I had in the cupboard. Very nice texture. A little crunchy around the outside but chewy on the inside. Yummy!
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12 users found this review helpful

Yellow Chicken

Reviewed: Oct. 6, 2008
I have made this a few times now. Here is what I did with it lately that makes it a great, easy dinner. 1. Make 1.5x more of the wet dressing. 2. Chop up some big chunks of: red bell pepper, sweet onion, mushrooms, two zuchinnis. Toss to coat with a few TBSPS of the wet dressing. 3. Pound the chicken breasts and roll them. Secure with toothpicks and drape with bacon. Roll them around in the wet dressing to coat. 4. Line a biggish pan with foil. Arrange the chicken breasts and pour all the veggies in between. 5. Let it sit in the fridge for about 4 hours. 6. Make a foil tent. 7. Bake covered @ 375 for the first 25 minutes, uncover for the last 20 minutes (or until chicken is done and veggies are fork tender). About 45-50 minutes. This is yummy. You could probably roll up some nice goat cheese in the chicken if you are cheesy. But it is a pretty good dish. I always add a little extra garlic and a little extra worcestershire and a coupla pinches of sugar to the dressing because I like to tweak things.
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12 users found this review helpful

Wonderful Chicken Curry Salad

Reviewed: Feb. 2, 2011
This was a good recipe. I couldn't follow the recipe exactly because I needed to use stuff that I had in my cupboards/fridge. So I did things a little differently, but that just proves it is a good base recipe and very adaptable. I also felt that there was too much mayo. Next time I would go with a 3/4 cup. I also chose to grate the onion and used only about 2.5 TBSP of grated onion. I also used cashews instead of pecans. Here are some substitutions that I made with stuff I had on hand. Replaced 1c grapes with 1c peeled, chopped apple. Replaced 3/4c chutney with some strawberry jam. Added a splash of lemon juice. Added a dash of paprika for color. It was yummy with butter lettuce on bakery rolls! I think it would be good in a wrap as well. Thanks for the recipe!
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11 users found this review helpful

Lemon Cheesecake Squares

Reviewed: Dec. 3, 2007
These are great! I made them for my bookclub this evening, and there was a cheesecake lover who liked them alot and wanted the recipe. This is not a diet-friendly dessert, but I guess that's why it is a dessert...I think I may try making these with key lime juice/zest with strawberry next time for a change. Just a lovely dessert and feeds a crowd, too. The crust is yummy too. Pairs perfectly with coffee and tea.
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8 users found this review helpful

Basic Cream Cheese Frosting

Reviewed: Aug. 25, 2011
Perfect cream cheese frosting. Frosted a red velvet cake beautifully. FYI, this also freezes well. Just give it enough time to get to room temp/spreadable consistency.
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6 users found this review helpful

Jamaican Jerked Chicken

Reviewed: Jun. 30, 2009
This was awesome. I did use it on pork instead of chicken but I did read that Jamaican Jerk is traditionally made with goat or pork rather than chicken anyway. Upon grilling, it takes on a just lovely aroma. We topped it with the Hot Banana Salsa from the website. I liked it--it was fresh and healthy and aromatic. My husband added some hickory chips while grilling. I don't know how much of a difference that really makes. It was yummy.
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6 users found this review helpful

Hot Banana Salsa

Reviewed: Jun. 30, 2009
I made this as a topping for some Jamaican Jerk pork skewers that we grilled. It was quite interesting! Two changes only: I used a jalapeno instead, and I used roasted red peppers (in a jar) because I forgot the red bell pepper at the store. People seemed to enjoy it. A fine dice is very important for this salsa. I also recommend adding the bananas and cilantro just before serving, as things tend to get a bit soupy from the acidic lime juice. Thanks for something new and fresh and different.
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6 users found this review helpful

A Nice Slow-Cooked Pork

Reviewed: Sep. 25, 2006
This recipe was okay. The pork was greasier than I expected. The potatoes and boiler onions came out very yummy and savory. I made bbq pork melted sandwiches with the leftover pork: definitely recommended: saute some onions & a good bbq sauce: pile onto hearty bread & melt stovetop for a superyummy sandwich. The recipe calls for too much liquid in my opinion, yet it was very moist and flavorful. Eye appeal? Not so much. Savory & hot & melty? Definitely. All around? Pretty Good.
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6 users found this review helpful

Poblano Chicken Enchilada Casserole

Reviewed: Mar. 10, 2011
This is a great recipe!! We loved this. The only things I did differently was use less jalapeno (because my husband isn't supposed to have spicy food) and I forgot to buy mushrooms, so we had to go without. So, I added a little bit of chipotle powder and a little bit of ancho chili powder to the cream sauce because otherwise it would be so plain. I did add extra salt and pepper to the chicken/chili mixture. This was so yummy. I think it is pretty adaptable with adding extra veggies if need be as well. We loved it.
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5 users found this review helpful

Chocolate Ganache

Reviewed: Feb. 20, 2011
Perfect for pouring over a chocolate cheesecake. Or anything else that needs a delicious chocolate layer. Wonderful! It refrigerates well and remains soft but not overly sticky.
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5 users found this review helpful

Orange Pork Stir Fry

Reviewed: Jan. 10, 2011
Pretty Good! Still looking for the perfect stir fry technique and recipe. I used fresh veggies instead (broccoli, squash, pepper, onion, and mushrooms). I liked it but will keep trying.
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5 users found this review helpful

Chocolate Cheesecake II

Reviewed: May 1, 2010
Wonderful. I used oreo cookies for the crust. And thawed frozen raspberries as a topping. It was perfectly creamy and very, very chocolatey goodness-full. I used a different ganache recipe though. Make sure the cheesecake is chilled and cooled before pouring ganache. Set the chilled cheesecake over a cooling rack over a cookie sheet to catch the drips. Okay--so that said, it's a perfect dessert for a chocolate lover! Big hit!!
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5 users found this review helpful

Hot Spiced Cranberry Cider

Reviewed: Oct. 9, 2009
Making it in the crockpot is a no-brainer! Thanks to whomever suggested that in the comments. It smells great in the house. People really liked this. I used cider from the store shelf, and 100% cranberry juice from the frozen can. I think you would want it in on high for 2 hours at least prior to the first cup you want to drink. It allows the spices to bloom a little. Delicious! Thanks!
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5 users found this review helpful

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