CLBPROUDMOM Recipe Reviews (Pg. 1) - Allrecipes.com (1083689)

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Awesome Steak Marinade

Reviewed: Jan. 6, 2003
One 15 oz. bottle of A-1 sauce equals 1 1/2 cups of steak sauce. I was a little apprehensive of the recipe, because I do not normally use steak sauce. I was afraid the sauce would overpower the flavor of the steak. I was pleasantly surprised! I marinated 3 large T-Bone steaks for 6 hours. After grilling, they were very tender with a mild sweet flavor. My husband loved them! Thanks Kristen!
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61 users found this review helpful

Baked Mushroom Thighs

Reviewed: Jan. 6, 2003
This chicken was delicious! The golden brown crust was crunchy and sealed the juices into the chicken. I prepared this using 10 chicken legs, which I first seasoned with Fiesta brand Chicken Rub (available in Texas). Because of cross-contamination concerns with the raw chicken, I changed the method of preparation. In a shallow bowl, I mixed the 1 cup of dry bread crumbs, the ½ tsp of onion powder, and the 1 tsp of dried parsley. In a separate bowl, I added ½ can of the mushroom soup only. I rolled my seasoned chicken into the mushroom soup then rolled into the dry crumb mix. This allowed the crumb mixture to adhere to the chicken resulting in a delicious crust. I drizzled with the 2 TBLs of melted butter, and baked as instructed. I used the other ½ can of the mushroom soup and a ½ can of milk to make gravy, which we served over white rice. My husband loved this meal! Thank you Doris!
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220 users found this review helpful

Baked Pineapple Casserole

Reviewed: Jan. 5, 2003
I cooked this for our Christmas-Eve family dinner. My two pickiest eaters loved it! It went wonderfully with my spiral ham. I doubled the recipe with no adjustments needed, other than a larger pan. Thanks Cheryl!
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3 users found this review helpful

Christmas Brunch Casserole

Reviewed: Jan. 5, 2003
This was very good! I made a few adjustments to the recipe. I reduced the oven temperature to 350 degrees. I used thick-sliced pepper bacon, which I cut into 1-inch pieces before cooking, so the bacon could be evenly distributed. Be sure to drain fat between frying batches of bacon, so your bacon will be crispy. To save time, I used an 8-oz. package of sliced fresh mushrooms. I also deleted the 1Tablespoon of butter used to sauté the onions and mushrooms, and cooked them in 1 Tablespoon of bacon grease. I increased the eggs to 6. I did cover and refrigerate overnight. My casserole was cooked in 45 minutes. Thanks Pam for sharing! I will definitely cook again.
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92 users found this review helpful

Sausage Egg Casserole

Reviewed: Jan. 5, 2003
DELICIOUS! My husband and teenage daughter loved this! The only change I made to the recipe was using 1 lb of sausage. I was surprised at how thick the mixture was, but it should be. When baked, it had a beautiful golden brown top. We cut squares of this off for breakfast for several days, and it heated in the microwave wonderfully. This will definitely be a recipe I use over and over! Thanks for sharing it Linda!
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6 users found this review helpful

Cindy's Tasty Wings

Reviewed: Jan. 5, 2003
Very yummy! I admit I didn’t follow the directions exactly. I placed all the wings in a large disposable roasting pan. In a separate container, I mixed together the preserves, soup mix and salad dressing for an even distribution of flavor. Then I poured the mix over the wings. I baked for 45 minutes at 350 degrees, then increased to 400 degrees for the last 15 minutes of cooking. Wings were served with sauce dipped over them. I will definitely make these again. Thanks Cindy!
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66 users found this review helpful

Sweet Spicy Wings

Reviewed: Jan. 5, 2003
For optimum flavor, I believe these wings should be marinated overnight in half of the sauce mix. Also, don’t be afraid to use the entire teaspoon of cayenne pepper. When I added the honey, the spicy heat from the hot sauce was greatly reduced. My husband grilled the wings over mesquite briquettes. Our leftovers seem to get more flavorful each day. When shared, they were a definite hit with his employees at work! Thanks Lisa!
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32 users found this review helpful

Jim's Macaroni Salad

Reviewed: Jan. 5, 2003
This recipe made a HUGE bowl of salad. I would say much more than 8 – 10 servings. I would suggest using 12 ounces of macaroni, or increasing the cider vinegar to 1 ½ tablespoons and the mayonnaise to 1 ½ cups. Due to personal preference, I also substituted sweet pickle relish for the chopped dill pickles. Thanks Jim for sharing your family’s favorite!
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11 users found this review helpful

Slow Cooker Sweet Potato Casserole

Reviewed: Dec. 26, 2002
This is the second year that I have prepared this dish for Christmas. I added minature marshmallows to the mixture before cooking as someone suggested in an earlier post. This dish is always well received by my guests. I must admit that one of my favorite aspects of this dish is the convenience!
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3 users found this review helpful

Baked Fettuccine Lasagna

Reviewed: Dec. 7, 2002
This recipe was a BIG hit with my family. My husband loved it! I used diced tomatoes seasoned with basil, garlic, and oregano in place of the 2 tsps of oregano. I will try adding a pkg of thawed, chopped spinach to the vegetable mix the next time I make this.
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7 users found this review helpful

 
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