PATSY HENNESSEY Recipe Reviews (Pg. 1) - Allrecipes.com (1092526)

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Chipotle Marinated Grilled Chicken

Reviewed: Aug. 26, 2013
We love, love, love this recipe! Grilling season is year round in Tucson, and we now make this at least every other week. It works perfectly well on boneless skinless chicken breast, which is our preference. The longer your marinate the better with this marinade, for sure. I like at least a 12 hour marinade with it. Is absolutely super served with grilled corn on the cob.
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2 users found this review helpful

Italian Peas

Reviewed: Jan. 24, 2009
Delicious, I could eat the whole batch myself!
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1 user found this review helpful

Italian Summer Squash Polenta Bake

Reviewed: Dec. 26, 2007
Fantastic! To make a one dish meal, I cut baked chicken into strips and laid it on top before adding the cheese and baking. This is also good with the addition of black olives and artichoke hearts.
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19 users found this review helpful

Bessy's Zesty Grilled Garlic-Herb Chicken

Reviewed: Jan. 19, 2005
This was not bad, but was also not anything special.
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2 users found this review helpful

Old Fashioned Stuffing

Reviewed: Dec. 18, 2004
I loved this recipe, and so did my family. I should have made a double batch, because they scraped the pan. The only thing I did differently was to baste this dressing a couple of times with a turkey baster full of juice from the turkey I had roasted earlier in the day.
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35 users found this review helpful

Lemon Horseradish New Potatoes

Reviewed: Dec. 18, 2004
I loved this recipe! It was easy and tasty, I had no leftovers. I did cut my potatoes in half. Also, whenever I roast potatoes I cover them until they start to soften, and then remove the cover to brown. This helps avoid the raw on the inside, black on the outside potatoes.
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3 users found this review helpful

Chipotle Roasted Chicken with Potatoes

Reviewed: Aug. 24, 2004
I absolutely loved this recipe, but it was a little too hot for my husband and son. This recipe is going to seem too hot to all but the most devoted fans of spicy food. I'll probably cut the chipotle in half next time. As suggested by a previous reviewer, I parboiled my potatoes before starting this recipe, and I'm very glad I did. The potatoes would not have been done at the same time as the chicken otherwise. I'm still giving this recipe five stars, because it is absolutely perfect for those who like it hot.
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5 users found this review helpful

Spicy Garlic Lime Chicken

Reviewed: Mar. 27, 2004
I have made this several times now, and we are just crazy about it. In fact, I have made up a huge batch of the spice mix and keep it in a dredger. I use about 1 1/2 times the spice mix and twice the lime juice called for. I usually serve this with Vigo Mexican Rice with Corn and garlic stir fried zucchini for a quick after work meal.
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2 users found this review helpful

Super Sloppy Joes

Reviewed: Sep. 24, 2003
This was just bland, blah, boring. I won't be fixing this one again.
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2 users found this review helpful

Grilled Asian Chicken

Reviewed: Apr. 27, 2003
I've made this several times now, and it is just delicious. It is a hit with my husband and I both. For best flavor, you want to marinate all day, and be sure to baste with the marinade several times while grilling.
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3 users found this review helpful

Egg Salad I

Reviewed: Apr. 5, 2003
I have made this egg salad several times now, it is a new staple recipe around my house. I love the fact that this egg salad is so light on the mayonnaise! The use of dill weed instead of pickle relish was also a plus in my opionion, making for a less runny egg salad with a better texture. I also can't imagine making this without the paprika, which gives it a unique flavor. The only change I have made is to use coarsly chopped scallions in the place of red onions. They have a more subtle flavor, and add a little crunch to the salad.
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3 users found this review helpful

Green Beans for a Special Occasion

Reviewed: Mar. 1, 2003
Very simple and good tasting. I'm going to try adding sliced shallots next time.
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4 users found this review helpful

Kielbasa and Cabbage

Reviewed: Feb. 17, 2003
This recipe rates five stars, easily, and I wish I could give it ten. My husband LOVED this dish, and so did I. I fixed it just as written, and it was delicious, with tons of flavor. Don't leave out the caraway, it is what makes this dish special instead of ordinary! Next time, I'm going to quarter some redskin potatoes and add to this dish.
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7 users found this review helpful

Cabbage Rolls II

Reviewed: Jan. 19, 2003
This recipe is really just okay, but could be tweaked to make it better. The sauce recipe needs to be quadrupled, because even a double batch leaves the rolls pretty dry. I would also add a little tomato sauce to the ground beef mixture, and a little garlic and maybe a little mustard powder. Also, you should know that the easiest way to prepare your cabbage is to core the head, and steam the entire thing. If you try to peel the unsteamed leaves, you are going to tear them.
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943 users found this review helpful

Tangy Slow Cooker Pork Roast

Reviewed: Jan. 5, 2003
We really enjoyed this, and how convenient it is! I scrubbed some small red potatoes and put them in the pot whole with the pork, steamed some asparagus to go with it, and voila, an easy and healthy dinner. I made two very minor changes to the basic recipe. I used raw sugar instead of white, and substituted some chili infused vinegar for the red wine vinegar. This is one of those really good basic recipes that you can make so many little changes to and use over and over again. I'm going to try using hoisin, then teriyaki, in place of the ketchup to see how they change the taste.
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259 users found this review helpful

Sugar Cream Pie V

Reviewed: Jan. 2, 2003
I took this pie to my in-laws for Christmas this year, and my brother-in-law the sugar cream pie fanatic flipped over it. I would second the motion to give this one ten stars.
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2 users found this review helpful

Spicy Oven Fried Chicken

Reviewed: Nov. 20, 2002
This recipe was a winner at out house! I refrigerated the chicken after breading as another reviewer suggested. If you still are having trouble making your breading stick, you may not be getting your frying pan hot enough before you put your chicken breasts in. I turned my chicken breasts over halfway through the baking time, so both sides would be crispy. The chicken came out very juicy and tender, and the crust was delicious. I'm going to kick up the hot sauce and cayenne next time I make this.
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40 users found this review helpful

Slow Cooker Adobo Chicken

Reviewed: Nov. 20, 2002
I'm sorry, but this is about the worst thing that ever came out of my kitchen.
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5 users found this review helpful

Fresh Corn Pudding

Reviewed: Nov. 17, 2002
I really though this recipe was just okay. It wants to stick on the bottom of the dish, so I would try using non-stick spray. I would also use 3 cups of corn next time instead of two.
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10 users found this review helpful

Tasty Green Beans

Reviewed: Nov. 10, 2002
I usually read all the reviews of a recipe carefully before preparing it, and I wish I had this time. As the recipe is written, this was way, way, way too salty for us. Soy sauce and bouillion both contain quite a bit of salt, so I think I will purchase some low-sodium versions and try this one again. I still gave the recipe a good rating, because I am sure these will be very good green beans once the salt content is adjusted.
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2 users found this review helpful

Displaying results 1-20 (of 55) reviews
 
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