sandy Recipe Reviews (Pg. 1) - Allrecipes.com (10936170)

cook's profile

sandy

Reviews

Photos

Menus

 
View All Reviews Learn more

Southern Fried Chicken

Reviewed: Jan. 1, 2011
After years of trying countless methods of frying chicken, with this simple recipe, I am finally a success. I had spent a small fortune on food for the holidays and needed to do something economical to just have available over the New Year weekend. I purchased leg quarters @ $.89/lb. I cut them at the leg joint and proceeded as directed. Really good. My son, who hates cold chicken, enjoyed it so much hot off the stove that he had to give it a try cold and was very happy he did . I did add a little garlic powder, sweet paprika and seasoning salt to the flour, let it sit for between 15 and 20 minutes before the second dredge in flour and then let it sit for about 10 minutes before frying. None of that is what really made the big difference. This is a great recipe. I'm a northerner who no longer wonders what it is that's so great about southern cooking. Thank you Cindy!
Was this review helpful? [ YES ]
24 users found this review helpful

Sausage, Spinach and Ricotta Calzone

Reviewed: Oct. 17, 2010
I used the food processor pizza dough recipe from American Test Kitchen's cook book. I also used 1 lb of ricotta because I wanted to use it up and only 3 links of hot Italian sausage which I browned then gave a quick whirl in my food processor with the spinach and ricotta. I keep a small container of extra virgin olive oil with a garlic clove in it for flavor that I use to brush pizza dough and calzones with before they go into the oven. I also put slashes on top of calzones to allow the moisture in riccota to vent other wise they may explode which I've had happen. I bake them on my pizza stone and serve with a home made pizza sauce from another site. This was a huge hit.
Was this review helpful? [ YES ]
20 users found this review helpful

Italian Beef Hoagies

Reviewed: Jul. 31, 2010
I hate crockpot meat - flavor drained out and mushy rather than tender. I have made this using my cast iron dutch oven with an oven temperature of 300. I also use hot peppers. Dick Pierce's Italian Beef is much better - the packaged dressing gives this an off chemical taste.
Was this review helpful? [ YES ]
16 users found this review helpful

Rhode Island Clam Chowder

Reviewed: Oct. 17, 2010
I think this must require fresh clams as directed but others used canned so I gave it a shot. Not at all like the Rhode Island clam chowder I remember from living in CT. Bland and off in flavor.
Was this review helpful? [ YES ]
15 users found this review helpful

Creamy Chicken Vegetable Chowder

Reviewed: Apr. 26, 2009
We love this. I left out the potatoes and green beans, added peas and thickened to gravy consistency, used boneless, skinless thighs well trimmed and served over mashed potatoes. It was delicious. I have also tried it without the cheese and think it's even better. Thank you Okie for a wonderful, versatile recipe that doesn't include canned soup.
Was this review helpful? [ YES ]
15 users found this review helpful

Shepherd's Pie VI

Reviewed: Sep. 19, 2010
I didn't follow the recipe because some said it was bland. I added 1/2 each of red and yellow bell pepper, a couple tblspn's of Worchester sauce, 2 gloves of garlic to the meat and 1 roasted to the potatoes (no onion in potatoes), 4 skninned plum tomatoes that went into the food processor. I sauteed 10 sliced baby carrots in butter for 5 minutes then added the onion and bell pepper while the ground beef was draining in a colandar. I then added the beef, 2+ cups beef broth and Worchester to the sauteing veggies and simmered. I seasoned the meat with Monterey Steak Seasoning when browning and sauted an entire small package of fresh baby portabella mushrooms in butter until they created a deep colored sauce which I thickened with flour and cooked for an additional 5 minutes stirring frequently to create a thick roux. Added it to the meat, carrots, and peppers simmering in the beef broth to create a gravy. I put less than 1/4 cup ketchup on the bottom of the casserole about a cup of cheddar on top of the meat and another 1/4 cup in the potatoes. I used this as a guide and I hate it when people change a recipe and than rate it but this was awsome. I almost gave up on this site because I have made so many recipes that are highly rated only to be very disappointed. I now sort recipes by ratings then click again to get the negative ratings first to find out peoples complaints and adjust accordingly. This was devoured with requests for a remake in the very near future.
Was this review helpful? [ YES ]
14 users found this review helpful

Barbeque Sauce III

Reviewed: Jan. 20, 2008
I omit the beer and it still is great.
Was this review helpful? [ YES ]
12 users found this review helpful

Grandma's Polish Perogies

Reviewed: Aug. 20, 2011
I was looking for a great perogie dough and this is it. I had never made perogies but living in Pittsburgh and not liking the perogies available here in the perogy capital of the nation, I had to give it a try. A co-worker who's been making perogies forever googled perogies and after reviewing several recipes, found this to be the most similar to how she makes her dough. What a find! This dough is perfect. Easy to work with and delicious. I dumped everything into my mixer and mixed until it formed a ball that clung to the regular stir gaget. We have been unimpressed by the blandness of this local specialty so I altered Cowboy Mashed Potatoes from this site as the filler by sauteing in butter very finely diced carrots, red bell pepper, onions, jalapeno pepper until onion is carmalized then add garlic. I used softened cream cheese and Velveeta (that's all I had). I made everything the night before so the mashed potato mixture was easy to work with and the dough got a rest. I also used my pasta machine going up to 4 and doing just enough dough at a time to make 2 pretty large perogies. These are fun to make, seal easily and the dough is so forgiving that it just stretches to compensate for my lack of skill. I put them on a parchment covered cooky sheet, froze them and then bagged them. They are such a favorite that if I served them with every meal, I'd get no complaints. Thank you so much for this wonderful recipe.
Was this review helpful? [ YES ]
8 users found this review helpful

Oven BBQ Ribs

Reviewed: Jun. 27, 2009
While simmering in beer may be an good idea, 2 hours is too long and the meat resembled crock pot meat which is mushy as opposed to tender and the flavor was cooked out of the pork. Sweet Baby Ray saved them.
Was this review helpful? [ YES ]
7 users found this review helpful

Baked Penne with Italian Sausage

Reviewed: May 22, 2011
I was forced to change this due to availability in my pantry. First, I used hot Italian sausage from our local butcher and it is hot. I didn't use the wine or tomato paste but rather Muir Glen fire roasted diced tomatoes and Contadina pizza sauce because that's what I had. I added 3 cloves of garlic, a couple table spoons of fresh basil and some chopped flat leaf parsley mostly out of habit. I took one reviewers advice and cooked the mini penne less than al dante. I layered the pasta with the mozzarella because I always get it too crusty when I put it on top. On top I used fresh grated Parmesian. We really enjoyed it. Thank you for the post.
Was this review helpful? [ YES ]
5 users found this review helpful

Sausage Soup

Reviewed: Oct. 17, 2010
This got such rave reviews that I went ahead and doubled it because I had alot of Italian sweet sausage to use up. My family has decided that they prefers hot sausage in just about everything. I have to say I was very disappointed. It was extremely bland. I don't know what I did wrong. The sausage didn't seem to flavor the broth and in an effort to get it to do so I ended up cooking it on low for hours. I added pizza sauce, hot Italian sausage that I cooked separately, crushed red pepper flakes and 4 cloves of garlic. It helped a lot but I still don't see what everyone is raving about. I didn't dare add pasta because I think that would have marginalized the flavor even further. Update: I originally gave this 3 stars because the broth became more flavorful with my alterations. Unfortunately, cooking the sausage for so long, while making the broth more flavorful, made the sausage tasteless and mealy. I think that the sausage is the problem and would probably resist any soup recipe calling for sausage in the future.
Was this review helpful? [ YES ]
5 users found this review helpful

Beef and Walnut Stew

Reviewed: Jun. 15, 2008
We did not care for this. Too many walnuts gave it an off flavor.
Was this review helpful? [ YES ]
5 users found this review helpful

Caramel Sauce

Reviewed: Dec. 24, 2011
thank you Lorri and thank you CandyH. Love the stuff and I think it tastes much more like carmel than butterscotch which I'm not that fond of. I put 2 cans in my crock pot and cooked for 4 hours on high. I then did as CandyH directed and added 8 oz of cream cheese and 2 teas of vanilla and a pinch of salt to cut sweetness (never heard of that before but thought I'd give it a try. I feel like I'm getting away with something to be able to make such a delicious sauce with so little effort. I plan on drizzling over cheesecake for Christmas dessert. Thank you both!
Was this review helpful? [ YES ]
4 users found this review helpful

Hamburger Stroganoff

Reviewed: May 7, 2011
I'm on a budget and my dog got sick. Well after the vet bill, I had little left for groceries but had a lb of ground beef, a lemon and a container of portabella mushrooms and decided to give this a try. I don't like stroganoff so much but I agree with the reviewer whose husband did not like the mushroom soup element. I finely chopped a handful of baby carrots and a yellow bell pepper that I had on hand and added with 2 cloves of garlic and half a good sized onion and cooked them with the hamburg. I used quite a bit of pepper. I thickened slightly with a slurry of cornstarch and cold water then mixed with elbow macaroni. Really tasty. Thank you Aline for a no fuss great tasting every day dish.
Was this review helpful? [ YES ]
4 users found this review helpful

Pepperoncini Beef

Reviewed: Mar. 13, 2011
Once again I tried a high rated recipe to be terribly disappointed. Had no flavor whatsoever except for the pepperoncini which isn't all that great. What a waste of a perfectly good piece of meat. No one liked it.
Was this review helpful? [ YES ]
4 users found this review helpful

Italian Beef Sandwiches

Reviewed: Mar. 12, 2011
This was simply wonderful - gone in a flash. I'd tried another Italian Beef recipe from this site that used Italian dressing packets and it had a weird, artificial taste and my son would not eat it but I thought I'd give this a try with it's more natural ingredients. I was making calzones so had to cook on very low flame on stove top. I sliced mine as thin as possible with a good knife and it worked out fine. I have no intentions of buying a meat slicer. I used a "spencer roast" which is pretty new to me but it's a form of chuck roast. I added a few jarred hot banana peppers with some juice. The vinegar in the juice helps tenderize the meat. I also used beef broth instead of water. I thickened the sauce slightly with a roue and served over meat and mashed potatoes. I didn't want sandwiches in the same week with calzones. Try it - nice change from the sandwich and very good. My son made a hot roast beef sandwich with the leftovers. Great stuff. Thank you Dick! My son's begging me to make it again this week. Calzones are among his favorite foods, but this was all he can talk about.
Was this review helpful? [ YES ]
4 users found this review helpful

Irish Spicy Cornbread

Reviewed: Aug. 21, 2010
mine was a little dry but had a good flavor. i think i'd use a loaf pan the next time to help retain moisture.
Was this review helpful? [ YES ]
4 users found this review helpful

Stewed Cabbage

Reviewed: Jul. 31, 2010
My mother made a dish similar to this that was out of this world. She cooked the cabbage with a HALF can of tomatoes, a large sweet onion and pork ribs or kielbasa on low for at least an hour (the cabbage was very limp). She then made a rue browning flour with butter and added that to thicken it and served it over mashed potatoes. One thing that will ruin it though is too much tomato. My daughter struggled trying to make this and could never get it the way she remembered it. When we finally made it together, the problem was too much tomato. I would highly recommend only 1/2 can or it will dilute the cabbage flavor. Wonderful. Give it a try.
Was this review helpful? [ YES ]
4 users found this review helpful

Sunday Meat Loaf

Reviewed: Oct. 30, 2011
I used neither the celery nor the carrot. Just too lazy. Used quinoa rather than oats and can't recommend it unless gluten is an issue. Even though the quinoa wasn't what I expected, the meat loaf was otherwise fantastic. I haven't had much luck with meat loaf but this was a winner. Thank you Patricia.
Was this review helpful? [ YES ]
3 users found this review helpful

Au Gratin Potatoes II

Reviewed: May 15, 2011
My family refused to eat these. The sour cream made this sour with little other flavor. I son threw them out - probably to save me the heartbreak of the waste.
Was this review helpful? [ YES ]
3 users found this review helpful

Displaying results 1-20 (of 56) reviews
 
ADVERTISEMENT
Go Pro!

In Season

It’s Ghouls’ Night Out
It’s Ghouls’ Night Out

Get cute n’ creepy recipes to feed all your little monsters.

Allrecipes Cooking School
Allrecipes Cooking School

It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.

Football Food for the Win
Football Food for the Win

All the game-day eats you need to crush the tailgate competition.

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States