sophie Recipe Reviews (Pg. 1) - Allrecipes.com (10867792)

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Cranberry Sauce Chicken II

Reviewed: Dec. 19, 2006
We use Catalina Dressing for this - (can't ever seem to find Russian) make it often for company, and never have leftovers. The only other change is that we use boneless breasts or strips. My husband is PICKY and he likes this - served with rice and green beans or glazed carrots, it makes a wonderful Christmas or Valentine's Day dish. Also does well on a buffet - suggest you give it a try; although I see where others did not like it, we have never had that response and it could not be easier!
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4 users found this review helpful

The Best Bean and Ham Soup

Reviewed: Oct. 28, 2012
For those of you that don't know, all of the spiral ham shoppes sell nice big ham bones with lots of meat, so it is easy to make this soup even when you don't want to cook a ham! In my area, they cost about $7 - and are meaty enough to make a couple sandwiches, and this soup! This is a great base soup. If you are a new cook, make it as is, and then adjust as needed on the 2nd go around. If you need it to be more convenient (as I do) then try this...in a LARGE crockpot, mix 4 cups chicken broth, your veggie JUICE, the canned tomato + their juice, plus the Worch Sauce, mustard, S&P, and lemon juice. Add other spices as desired. Reserve about 2 cups chopped ham, add the remainder with the bone to your broth. You should have enough broth to cover the bone, if not, add more broth or water. Cook on HIGH for 3- 4 hours, then reduce to low. Add (2) 14oz cans of Veg-All, and (3) 14oz cans of whatever beans you like. (I use Lima, chili, and Northern for a good mix of taste and color. RINSING canned foods well before using them will reduce saltiness and salt intake) Cook on LOW for 3 to 4 hours, and it is ready to serve. As good as fresh - maybe not, but much better than a night of fast food! Great to do on a weekend - add a pan of cornbread and you have a great meal.
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2 users found this review helpful

Bourbon Slush

Reviewed: Dec. 22, 2010
this is great to keep on hand for drop in company...a perfect make ahead item for a party...and everyone who tries it enjoys it - even those who "hate" bourbon! it isn't Christmas in our house 'till this is in the freezer :-) . if you are having a family get together, divide mix in half, and add the bourbon to only one half, and even the kids can enjoy. (reduce the amount of bourbon, of course!)
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4 users found this review helpful

Refrigerator Nut Rolls

Reviewed: Jan. 10, 2009
Delicious. Makes a BUNCH. My mother in law always made these for Christmas gifts - she always made mini's, though. Great with tea or coffee - not too sweet.
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4 users found this review helpful

Grilled Beer Chicken

Reviewed: May 9, 2009
I have made a recipe similar to this for years. If you think this recipe is too bland try these changes: Mix a combo (to taste) of brown sugar, chili, garlic, & onion powder(s), salt and pepper, and rub on the chicken. I don't use butter or oil - I find it isn't needed. For those who do not wish to use beer, replace it with chicken broth in a soda can! (I add some chopped up onion and garlic to whichever liquid I put in the can.) I always do more the one chicken, as leftovers are great and can be used for chicken salad, too.
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4 users found this review helpful

Basic Chicken Stock

Reviewed: Jan. 14, 2009
I stopped making stock years ago because I could never get it clear enough! The egg shell/white step works GREAT and the recipe would get a 5 star for that alone.
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2 users found this review helpful

German Pancakes II

Reviewed: Mar. 22, 2013
I serve this with a generous sprinkle of powdered sugar and lemon wedges for a special breakfast. Slice some strawberries on the side, and add a few blackberries or blueberries. Very pretty! We have some individual cast iron skillets, which work great and are fun to use when we have guests.
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1 user found this review helpful

Cranberry Chicken I

Reviewed: Jan. 3, 2015
Great recipe. I use Russian or Catalina dressing if I can't find French. Yes, the ingredients look odd, but the flavors meld and are quite delicious! This is a lovely "red" recipe to make for Valentines Day or a Christmas Party. Use any chicken pieces you like - multiplies easily, I have made for 20 without issues. Serve with rice and carrots - YUM!
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0 users found this review helpful

Chef John's Dutch Babies

Reviewed: Dec. 13, 2014
I make these often, delicious with a fresh fruit side of strawberries, raspberries, or blueberries. I invested in 6 small cast iron skillets, and everyone gets their own - a favorite breakfast on the weekend - so easy. I don't clarify the butter - an unnecessary step. Lemon and confectioner's sugar is critical!
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2 users found this review helpful

Becki's Oven Barbecue Chicken

Reviewed: Mar. 18, 2007
this makes an excellent, easy sauce- I use it on full size pieces of chicken, and never have leftovers! sauce is delicious over rice or noodles....I have looked for a good oven bbq recipie for ages - this is it!
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10 users found this review helpful

Day Before Mashed Potatoes

Reviewed: Mar. 6, 2007
Easy - especially when you need a big batch for a crowd! Gets all the mess & trouble out of the way in advance - I have made up to 2 days early and it holds up great. Reheats in micro well, too!
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5 users found this review helpful

Heavenly Halibut

Reviewed: Mar. 6, 2007
Neither my husband or I particularly like fish - but we love this! I have used tilapia and red snapper - we have enjoyed it all. I have also served for company who LOVES fish, and the raved about this. Although I pretty much make it "as is" some of the others reviewers suggestions seem appropriate too!
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26 users found this review helpful

Beer Butt Chicken

Reviewed: Jun. 20, 2009
I have made a recipe similar to this for years, and everyone raves about it. My changes are: Add chopped onion and garlic to the beer - nothing else. If you can't use beer, use a soda can filled with chicken broth and onion/garlic. Greasing the outside of the can will make it easier to remove from the chicken after it is cooked! (I spray mine with PAM) I lightly oil the outside of the chicken, and then use a rub of brown sugar - chili powder - pepper - salt - garlic powder & onion powder; mixed to your taste. This adds flavor and crisps the skin nicely. Keeping your grill at around 300 - 350 works best, and IMO smaller chickens cook quicker (obviously) and have more flavor. Leftovers are great for chicken salad or quesadillas. (I always cook an extra chicken to insure I have leftovers.) For a special dinner, use cornish hens and small juice cans...each guest gets their own!
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14 users found this review helpful

Slow Cooker Boneless Turkey Breast

Reviewed: Nov. 26, 2014
I have made this for years without the onion soup using a bone in turkey breast. It always works well and produces a very moist breast. Particularly great in the summer when you don't want to hear up your kitchen but are craving turkey! Or when you are having a crowd and want to have meat for turkey sandwiches. Just make sure the Souza you buy will fit in your crockpot!
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Crispy Rosemary Chicken and Fries

Reviewed: Sep. 19, 2014
We love this meal - we add carrots to make it a true one dish meal, and squeeze the juice of a lemon over it once it is ready to serve. If you have too much juice in your pan chances are your chicken was injected with moisture at the packaging plant. If your meal didn't brown your oven temp is off OR you crowded it into a pan too small to hold it all.
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0 users found this review helpful

Cranberry Walnut Relish I

Reviewed: Dec. 19, 2006
loved this. easy easy easy. great at the meal or spread on rolls/bread for turkey sandwiches - may also be nice with plain ham???? I had never made homemade cranberry sauce before, this is a KEEPER.
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3 users found this review helpful

Roasted Kohlrabi

Reviewed: May 15, 2011
Like others, received in our CSA box and was clueless. Unlike others, ours was LARGE - easily the size of a small cabbage. Are there different varieties? Followed recipe exactly, except added some sliced spring onions (purple) for taste and color. LOVED IT...and I am not a veggie eater. Slices did not crisp up, but were tender and very flavorful. Will absolutely make again. Thanks for a recipe that encouraged us to try something new and different!
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7 users found this review helpful

Ham Breakfast Braid

Reviewed: Oct. 9, 2011
THIS recipe is similar to one I have made for years...except mine does not include cream cheese, but does include a chopped broccoli/onion mix seasoned with a little garlic, and sauteed till crisp tender. Rather than thin slices of ham, buy a thicker ham slice in the meat department and chop it up into tiny pieces - use about 2 cups. And finally - consider other shapes. If the braiding is unclear or too difficult, make individual servings. One of the reasons this recipe has been around as long as it has? It is excellent!
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20 users found this review helpful

Apple-Cranberry Crisp

Reviewed: Jan. 18, 2007
I make this often and EVERYONE loves it. My brother in law will not eat "dessert" of any kind EVER and he loved this - to the point that there were no planned leftovers! Since cranberries have a fairly short season, I keep some in the freezer to make this in "off" times of the year. Loved the idea another had of making individual ones - will try that next!
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3 users found this review helpful

Easter Eggs

Reviewed: Mar. 22, 2013
To the poster who is concerned about margarine and shortening... The shortening is used ONLY to assist the chocolate set up.. Since one has to keep them in the fridge, the chocolate can set up naturally and there is no need for the shortening. Butter can certaiinly be substituted for the margarine with no issue, but as there is one stick used to make SIXTY eggs...really isn't a critical issue if one has an overall healthy diet. After all, these are meant to be a treat, not a menu staple! I would suggest instead cutting back on the margarine or butter, it adds a smoothness, but depending on your peanut butter, can actually make them somewhat "greasy.".
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1 user found this review helpful

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