Natalie P. Recipe Reviews (Pg. 1) - Allrecipes.com (10834263)

Cheddar Biscuit Cups

Reviewed: Apr. 4, 2010

These are a bit dry as is. I put a small tab of butter on top of each before baking and it helps a little. Cutting butter in also helps. I've also added spices and that makes them even better. Garlic works well. :-)

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1 user found this review helpful

Herbed Salmon

Reviewed: Mar. 1, 2010

TO THE PERSON WHO SAID COOKING WITH ALUMINUM WAS BAD FOR YOUR HEALTH, YOU ARE BOTH RIGHT -AND- WRONG. It is only dangerous to cook with aluminum IF you have ANYTHING acidic(wine, vinegar, tomato, etc). ANYTHING NON-ACIDIC WILL NOT LEAD TO TOXIN LEAKAGE. Made this last night. I left out the cayenne pepper(hubby can't eat spice) and threw in ginger instead. I know, weird, but it gave it a nice bite. I didn't wrap the fillets in aluminum foil...I ran out with only enough the cover the top...LOL. I put them in a glass Pyrex casserole and then covered it with the last of my aluminum.

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25 users found this review helpful

Creamy Frosting

Reviewed: Jan. 4, 2010

I'm lactose intolerant...I used vanilla soymilk in place of milk and followed the rest of the recipe to the T. It came out perfect! As many people have said, do NOT melt the butter in any way. ALSO, make sure the mixture of flour and milk is fully cool....should almost be gel like.

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2 users found this review helpful

Popovers

Reviewed: Dec. 20, 2009

I altered the recipe today due to lack of ingredients. This also works great with soymilk(I used Silk Vanilla Light), same measurements!! OMG...I put it in a large muffin(12 muffin) tin. They came out beautiful, just slightly sweet with the tiniest hint of vanilla. Served it with honey butter. I suggest 15 @ 450 and 15@ 350, they cook quickly.

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2 users found this review helpful

Easy Coq Au Vin

Reviewed: Jan. 20, 2008

I used this as a great base recipe. As is, it -can- be bland. The changes I made were...First I made the wine and stock into a marinade with 1 1/2 cups of Burgundy wine, 1 3/4 cups of chicken stock, 3 cloves sliced garlic(not crushed, thinly sliced), 2 bay leaves, and Italian seasoning, garlic powder, salt and pepper. I marinated the chicken in the wine and stock mixture for 2 hours prior to cooking. I sliced the onion into half moons and sauteed them, setting them aside in a bowl. I dried the chicken on white paper towels before searing them in the large skillet I sauteed the onions in, reserving the marinade. I returned the onions to the pan after searing both sides of the chicken well, approx 8 minutes a side. I then poured in the wine/stock marinade and simmered it until it reduced to half than added the corn starch and water. I served it over white rice, with a small bowl of garlic, salt and pepper as extra seasoning, if needed. It was needed, but not much. The extra time marinating made the chicken super juicy, and, though my fiance is not a "fancy" man, he absolutely loved it. Thanks for a basic recipe that has room to grow!!

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7 users found this review helpful

Parmesan Chicken II

Reviewed: Nov. 6, 2007

I thought this was absolutely amazing. I did, however, take a few of the suggestions on here. First, I mixed a little garlic powder and adobo to the Parmesan cheese. I also added a small amount of bread crumbs to give it a little more body. Second...instead of soaking the chicken in salt water to reduce blood that would come out during baking, I decided to par boil them in salt water, cutting down coking time in half, and making the chicken super moist. And I dredged them in flour before I soaked them in the egg and Parmesan cheese, so the coating would stick better. I baked at 400 for only about 25 - 30 minutes, because the chicken was already cooked for the most part, all I needed was the parmesan to darken. The result was absolutely amazing, the Parmesan cheese really came out, and my fiance couldn't believe how good it was.

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924 users found this review helpful

Party Kielbasa

Reviewed: Jan. 26, 2007

This is a really good BASE recipe. For people without a severe sweet tooth, this could definitely be way too much sweet, with not enough spice. However, I altered this slightly, to compensate, and found this wonderful combo. I only used 1 pound of Kielbasa, so keep that in mind. What ended up in the sauce was: 1 cup ketchup, 3/4 cup grape jelly, 1/4 spicy brown mustard, 1 1/2 TBSP Wostershire, 2 tsp garlic powder, 1/2 tsp salt, 1 tsp pepper, and 3 TBSP savory BBQ sauce(I used America's Choice Kansas City Style). The result is currently disappearing from the pan, it never made it to a dish. Thanks for a good starter recipe!

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54 users found this review helpful

Asian Ground Beef and Pepper Saute

Reviewed: Jan. 25, 2007

This was fantastic...I kind of miscalculated the amounts of ginger and garlic, but the result was fantastic. The ginger plays a key role in the dish, and it compliments the hot of the red pepper, and the tang of the garlic perfectly. I didn't use red bells, because of the cost in my area(at $2.99a pound, you'd probably agree), but the green pepper was perfect, nontheless. I did have to make my own chile paste using tomato paste, hot sauce, chile owder, and paprika, but the effect was the same. Everyone gobbledit up, and my friend, an aspiring chef, told me that he would make this at home, quite the compliment. Thank you for such a great way to use ordinary ground beef!!

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14 users found this review helpful

No Roll Sugar Cookies

Reviewed: Dec. 24, 2006

This had to be the easiest cookie recipe I've ever made. The only thing I changed was adding about 6 or 7 crushed round peppermint candies into the mix and then I baked them as directed. I got NOTHING but great reviews, mostly about the texture, which is a wonderful 'melt in your mouth' crumble. thanks for a simple holiday sugar cookie recipe that is easy and adjustable. Personally, I wouldn't change a thing.

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3 users found this review helpful

No Roll Pie Crust II

Reviewed: Nov. 22, 2006

I've made this a few times, and I just have to say that it is an awesome oil dough recipe. One downside, it definitely needs something for sweet pies, it is a very savory crust as is. I usually add 3 - 4 tablespoons of sugar, or add honey in addition to the sugar. If I prebake it, for things like pudding pies, I even sprinkle some white sugar over the top to bake in during the 10 minutes. I made one mistake when I used it for my pumpkin pie(I baked the crust first, then added the pumpkin), but I just made another pumpkin pie('tis the season), without prebaking it, and the crust was PERFECT. If you double the recipe, it even works for making a 9x13 pie(I feed a LOT of people at times). Thank you for a recipe that always pleases, and always gets asked for. Probably will never stop using this...lol.

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65 users found this review helpful

Lime-Thyme Potato Wedges

Reviewed: Nov. 4, 2006

To be honest, I was looking for a new way to cook potatoes (seeing that I had nothing else in the house at the time...lol), and these were absolutely -delicious-. I would suggest adding the salt, pepper, and paprika before you bake, and adding the Romano cheese a little later in the baking, as mine did burn slightly. Despite that, this was a great side dish, and I got raves(and empty plates), all around.

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14 users found this review helpful