Brown Sugar Girl Recipe Reviews (Pg. 1) - Allrecipes.com (1071048)

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Chocolate Pound Cake III

Reviewed: Jan. 1, 2008
I don’t usually report my flops but I thought I should warn hopeful bakers before I try this recipe again. It was a hot mess! It started out promising... the batter was light and fluffy; it smelled great as it was baking. I took it out of the oven after 60 minutes because the tooth pick came out completely clean. The cake was tall and beautiful. So far so good. I looked away for 5 minutes and when I turned back to the cake, it had fallen to half its original height :(. Who stuck a pin in my cake and deflated it!?!? When sliced, the bottom half of the cake looked fudgy and half-done. The top half was dense but tasty. I will try it again... perhaps it needs more flour? Longer cooking time? I’ll write an update with the results of take 2. UPDATE - TWO WEEKS LATER: I tried it again, let it bake 1 1/2 hour, same results...a fallen cake (but a great chocolate flavor). I guess this one just isn't for me. If you try it, good luck. If it doesn't work out, try "Easy Chocolate Chip Pound Cake" on this site.
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5 users found this review helpful

Italian Sausage Soup II

Reviewed: Dec. 8, 2007
Ooh wee!! Oh my goodness!!!! This is off the hook!! My tips: 1 T olive oil, Jennie-O Sweet Italian Turkey sausage, 1 cup onion, 4 med. carrots, 3 celery stalks, 1 T minced garlic, 1 t dried basil, 1/4 t dried rosemary, 1/4 t dried tarragon, 1/2 t oregano leaves, 1/2 t dried parsley, 1/2 t crushed red pepper, NO SAGE, 1 14.5 ounce can petite diced tomatoes, 5-6 cups chicken broth, 1/4 cup red wine, and 1 27 ounce can of kidney beans (do NOT drain them). Cook the pasta (or rice) separately and add it as it is eaten; the soup is great with or without the shells. You'll love it...my mom sure did :)
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4 users found this review helpful

Baked Teriyaki Chicken

Reviewed: Dec. 7, 2007
Yummilicious! I have one recommendation: double the sauce! It’s the bomb!
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2 users found this review helpful

Spicy South of the Border Spinach Cheese Dip

Reviewed: Dec. 6, 2007
I searched out this recipe and made it for a friend of mine who's pregnant and craving spicy spinach dip without artichokes. Unfortunately, she may have to wait for the second batch...this is REALLY GOOD! If you want it mild, follow the recipe as written. But if you want it kickin’, try my modifications: use only 1 tablespoon of oil, add 1 minced garlic clove to the onion, replace the tomatoes with 2 cans of Ro*tel AND keep the 1 can of diced chilies, use a blend of shredded cheeses (cheddar, monterey jack, pepper jack, colby, etc., whatever you choose), use enough black pepper and cayenne pepper to suit your taste (maybe 1/4 teaspoon of each), and add 1/4 teaspoon cumin. Finally, seal the deal with a dash or two of cajun seasoning.
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24 users found this review helpful

Creamy Chicken and Wild Rice Soup

Reviewed: Nov. 8, 2007
I’d describe this soup as “comforting”. The flavors and thickness turn a gray day into a great day. I read others’ advice and recommend these changes: start by sautéing ½ cup each of diced onion, celery, and carrots plus 1-2 minced garlic cloves using 1 tablespoon of the ½ cup of butter. Then add the broth (5 cups), water (3 cups), and chicken. For the roux, cut the flour to ½ cup and use 1½ cup milk instead of heavy cream. Once it’s smooth (not thick), add it to the broth/chicken/rice and add ¼ cup white wine if desired. A friend of mine, who is a restaurant connoisseur, declared the soup to be restaurant quality! What a compliment!
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316 users found this review helpful

Honey Baked Chicken II

Reviewed: Nov. 8, 2007
FABULICIOUS! Who knew you could mix honey, mustard, and curry to create such a marvelous flavor? Now I know! I used boneless, skinless chicken breast, cut the butter in half, used ½ teas. regular salt and ½ teas. garlic salt, doubled the curry powder, and added ¼ teas. cayenne pepper. I also poked holes in the chicken and let it marinate in the sauce in the fridge for at least an hour before baking it, then put in the oven - 30 minutes covered with aluminum foil, then 20 minutes uncovered. I paired it with brown rice and garlic roasted asparagus, for an amazing meal. Bless you Gretchen!
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861 users found this review helpful

Chipotle Crusted Pork Tenderloin

Reviewed: Nov. 7, 2007
WARNING: it's catch-on-fire hot! I should have read the reviews before I tried this recipe; I'll definitely cut the chile powder in half next time. I found the chipotle chile powder in the Spice Islands Collection (note: it’s a little expensive). I marinated the pork in the fridge for 45 minutes or so, wrapped it in aluminum foil, and baked it at 425 degrees for 25 minutes. Then I uncovered it for additional browning, 10 more minutes or so. Outstanding spicy, smoky flavor! I’ll definitely try it again.
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2 users found this review helpful

Quick and Easy Chicken Noodle Soup

Reviewed: Nov. 7, 2007
In a word, WONDERLICIOUS! I knocked this recipe out of the park on my first try. Here's what I did (and what you should do too): in melted butter, sauté 2 minced garlic cloves, 1 cup chopped onion, 1 cup chopped celery, and 1 cup sliced carrots. Meanwhile, chop 1/2 pound uncooked boneless, skinless chicken breast into bite-size pieces. Add chicken, the broth, basil, oregano, salt, garlic pepper, a dash or two of poultry seasoning, and a pinch or two of dried thyme to the pot of veggies. Bring to a boil, reduce heat, cover and simmer 20 minutes. Meanwhile, cook 3 cups egg noodles according to package directions in a separate pot. Add drained noodles to chicken and veggies, simmer an additional 10 minutes. Only if you want some creaminess, go ahead and add a half can of condensed cream of whatever soup (whatever flavor you choose). Voilà! A SIX-star chicken noodle soup!
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3185 users found this review helpful

Baked Asparagus with Balsamic Butter Sauce

Reviewed: Nov. 7, 2007
I'm learning how to prepare asparagus so when I ran across this recipe I decided to give it a try. I read several reviews and landed on these modifications: sprinkle with garlic pepper, brown the melted butter, double the balsamic vinegar. It tasted great when it was done, but the next day the leftovers seemed to have soaked up the butter and it was too much. I'll try it again but cut back on the amount of butter next time.
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2 users found this review helpful

Grandma's Sour Cream Pound Cake

Reviewed: May 12, 2005
I had a lot of eggs and wanted to bake a cake to get rid of them. This one (with 6 eggs) turned out great. Very moist, very tasty. Tips: use a little more than a pinch of ground mace (up to 1/4 teaspoon) and watch the cake closely for the final 15 minutes (I almost left it in the oven too long...next time I'll bake it at 325 degrees). This one is a keeper!
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28 users found this review helpful

Spicy Black and Red Bean Soup

Reviewed: Dec. 7, 2004
I agree that this is a good, basic soup recipe. I also had to "spice" it up a bit by adding cumin, chili powder, garlic powder, black pepper, cayenne pepper, red wine vinegar, oregano, and basil. Adjust to your own taste, and you've got a winner!
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27 users found this review helpful

Slightly Spicy Chocolate Chip Cookies

Reviewed: Feb. 26, 2004
Oh yeah! I'm always looking for a good chocolate chip cookie and these are off the hook! I doubled the nutmeg and cinnamon; only a few drop of the almond extract. I had semi-sweet mini morsels on hand and they worked great. This recipe is a keeper!
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5 users found this review helpful

Thai Chicken Cabbage Soup

Reviewed: Feb. 19, 2004
This was pretty good...my first time trying anything with leeks! I think it tastes best with half regular green cabbage and half Chinese napa cabbage. I used at least 2 tablespoons of chile sauce, which I added just after the noodles. I may cut back on the amount of noodles next time because after a day or two they absorbed all the juice. I'll continue making this recipe from time to time. **UPDATE** It's been a couple of years since I made this soup and now I've tried it again and made additional discoveries. First, if you're using spicy garlic sauce, two teaspoons will suffice and add 1 tablespoon of brown sugar. If you're using sweet garlic sauce, use 1 tablespoon and add a dash or two cayenne pepper. Secondly, to avoid loosing all the broth to the noodles, cook the noodles separately, then add them to the soup after the cabbage is just about tender, plus an additional cup of broth and 1 cup of water. Trust me; you'll love it!
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67 users found this review helpful

Sweet Spicy Wings

Reviewed: Feb. 17, 2004
I love hot wings and the honey added a nice twist. I seasoned the wings with the garlic salt and black pepper then baked them (uncovered). I combined the other ingredients, simmered the sauce for a few minutes, then poured it over the wings when they were done and a little crispy. They were great! If you're heat-sensitive, go easy on the cayenne pepper.
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1 user found this review helpful

Sesame Shrimp Stir-Fry

Reviewed: Jul. 18, 2002
Yummy for my tummy! If you like sauce, add a little extra teriyaki sauce.
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0 users found this review helpful

Baked Honey Mustard Chicken

Reviewed: Apr. 29, 2002
This was fabuloso! I substituted half the prepared yellow mustard with dijon mustard to give it a bite. Very easy, very tasty!
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5 users found this review helpful

Mushroom and Swiss Chicken

Reviewed: Jan. 16, 2002
I don't know how these ingredients come together and taste so fabulous but I absolutely love this recipe! I suggest using shredded swiss cheese instead of slices so you can put as much or as little as you'd like.
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2 users found this review helpful

Sour Cream Mushroom Chicken

Reviewed: Jan. 16, 2002
I put this recipe in my RecipeBox about nine months ago and just now decided to give it a try. WHAT WAS I WAITING FOR!!!!! This was so easy and tasty! Just splendicious! I used chicken broth instead of the wine and may try low sodium soups next time. I agree with previous reviews that there's a lot of sauce. I had 2-3 cups of sauce left when the chicken was all gone, so I may try 7 or 8 chicken breasts next time (and there will definitely be a next time...real SOON!) Thanks Mary Ann!
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5 users found this review helpful

Tomato Chicken Parmesan

Reviewed: Jan. 11, 2002
Splendicious!
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1 user found this review helpful

Creamy Coleslaw

Reviewed: Jan. 11, 2002
It really is "always a winner". I get rave reviews everytime I make this (especially from my mom). I only use 1/4 red onion so it's not over-powering and add an additional 1/4 to 1/2 cup of raisins if the cabbage is particularly bitter. This is a great all-occasion coleslaw (not just for bbqs).
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23 users found this review helpful

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