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Smothered Bacon Chicken

Reviewed: Mar. 20, 2009
This was so very yummy!! I did put the bacon strips in the micro for about 1.5 minutes before wrapping around the chicken and I added pressed garlic and RealBacon (bacon bits in a jar) to the soup mixture. I also always replace sour cream with plain yogurt, which we prefer. The wrapped bacon didn't turn out "crispy" but it was fully cooked and eat-able. My 5-yr-old even liked this. The chicken came out so tender that we didn't have to use knives either! I served this with green beans and buttered egg noodles--what a terrific (and relatively inexpensive) dinner for us! I will be making this again :o)
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9 users found this review helpful

The Best Chicken Fried Steak

Reviewed: Feb. 9, 2009
This turned out great! I love this meal in restaurants, but I've never ventured to make chicken fried steak myself before. The breading came out terrific and the flavor was awesome! I didn't use tobasco, but I did put chili powder in both the milk wash and the flour mix--I also used a lot more spices (like double, at least). I loved the tips about letting the battered meat "rest" before cooking, as it really did insure that the breading stuck. I bought round steak and had the butcher run it thru the tenderizer (cheaper thn buying the cube steak) and then I tenderized it a bit more before breading it. I cheated a little by using store-bought country gravy mix, but I did add some of the milk & flour mixtures when cooking it to increase the amount. Hubby said to add this to the list of "regulars" so that means it's a winner!
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Coconut Chocolate Cake

Reviewed: Feb. 6, 2009
VERY yummy! I made a ganache-type topping for this (3/4 c. choc chips, 2 T. butter & 1/3 c. sweetned cond milk over a double boiler) and it absolutely hit the chocolate-spot for me! The kids weren't crazy about the coconut filling, but who cares?--I plan on eating all of this myself, anyway :o) This was really pretty easy to make and it baked up very well in an angelfood cake pan (I don't have a bundt pan) in 55 minutes. I did add a bit more cond milk to the coconut filling and I used a chocolate fudge cake mix. This will be my go-to chocolate cake recipe from now on!
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9 users found this review helpful

Brown Sugar Chops

Reviewed: Jan. 16, 2009
As is, this recipe is a 4-star, but with the suggestions of others, it was a 5. I, too, melted the butter (not margarine) in a small sauce pan and added the sugar and soy sauce; I also added garlic powder and a little honey, then poured the sauce over the chops (used boneless, about 3/4" thick) and let it sit in the fridge for about 45 minutes before baking. I think the baking time for this recipe is WAY too long, unless you're using 1-1/2" or thicker chops. I baked for 35 minutes then broiled each side for 5 minutes. These were very tender & tasty and, yes, indeed, the kids ate these up without complaint, which is unusual when serving pork chops (I usually have to cut them up and "hide" them in a stir-fry or soup!) I will definitely make these again with the alterations.
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White Brownies

Reviewed: Dec. 21, 2008
Very good! These were so easy to make, and I was surprised by how much I liked them, since I've only ever had/made "chocolate" brownies. The first time I made these I used a butter recipe yellow mix w/white choc chips, and I just finished making another batch with a spice cake mix & white choc chips. I did take suggetions and increased the eggs to 2 and milk to 1/2 c., and mixing the chips w/a little flour before adding absolutely did the trick to keep them from sinking to the bottom. Both flavor versions came out excellent and I'm including them in my Christmas cookie giveaway. I love the texture and the versatility of the recipe--can't wait to try more new and interesting combos!! Thank you for the easy and tasty alternative to the same ole brownie :-)
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2 users found this review helpful

Waikiki Cornbread

Reviewed: Dec. 12, 2008
I'm so glad that I was pointed to this recipe while looking at the reviews for White Chicken Chili I--this was the perfect side dish for that. It was surprising that cornbread could be both moist AND crumbly, but the crumbliness was just right for soup. I even almost messed this up by forgetting to add the cornmeal! As I was putting it in the oven, I realized "something" was missing--I just stirred it in and it came out great, anyway. I used bisqick, as I figured that was what it was calling for and I halved the recipe (used 2 whole eggs, though) and put it in an 8x8 pan. This isgoing to be my go-to cornbread recipe from now on!
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4 users found this review helpful

White Chili I

Reviewed: Dec. 12, 2008
Wow! This was VERY good! Great flavor and very easy to make. My 4-yr-old liked it (even with the chilis) and my husband asked that I make more the next time...it's always a good sign when he says, "next time." I used fresh chili and added some frozen corn, and as suggested, I did not drain the beans and I added a little bit of corn meal to thicken it up--perfect! I also served this with the Waikiki corn bread recipe from this site and that was great, too. I had never made "white" chili before, but with this recipe, I'll definitely make it a lot! Thanks :-D
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Pumpkin Chocolate Chip Cookies III

Reviewed: Nov. 23, 2008
I REALLY like these!! They are like little pumpkin cakes--the texture is awesome and they are not too sweet; the choc chips give just the right amount of sweet-tooth satisfaction. Yummy!! I followed the suggestions and added more spices & a whole can of pumpkin, I also used 1 c @ whole wheat & reg flours and half oil/half applesauce. Since I cooked these on baking stones, I increased the cook time to 14 min (at 365 deg). Now that we are FINALLY having Fall-like weather here in San Diego (I think it dropped to 68 deg today), I wanted to get myself in the mood for Thanksgiving next week--these smelled so terrific while cooking that I'm starting to "get in the spirit" :-D Between me, the kids & their friends, over a dozen of them are already gone and I haven't even finished cooking the last batches yet! Can't wait to try them cold, too--I will be making these again, soon!
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Pumpkin Cheesecake Bars

Reviewed: Nov. 16, 2008
I'm not sure that I get the "cheesecake" part of this recipe, as it really does come out just like pumpkin pie, but this is a great way to feed a pumpkin dessert to a bunch of people. I used a carrot cake mix and about 4 T. of butter to get the crust right. I liked the flavors of this combo (carrot cake/pumpkin), and I did decrease the spices (mixed my own cinnamon/nutmeg/clove) to 3 tsp to compensate for the spices in the carrot cake mix. This was very easy to make and cooked up perfectly on my stoneware bar pan.
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Libby's® Pumpkin Cheesecake

Reviewed: Nov. 8, 2008
This is very, very yummy! I would probably half the sour cream topping next time, as it just about over-filled the pan (put it on a pizza sheet when it went back into the oven). I did add a little bit of ground clove, and if you're looking for more of a pumpkin pie taste, you'll want to add more spices. As is, this is a surprisingly light and creamy cheesecake with a mild pumpkin taste. I had to cook the sour cream part for about 15 minutes, then I turned off the oven and let it sit for about 30 minutes. I cooled on a rack for another 30 and then into the fridge for about 4 hours. It was perfectly cooked through and ready to eat. I will definitely be making this for our Holiday dinner!
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4 users found this review helpful

Chicken Tortilla Soup V

Reviewed: Oct. 22, 2008
I'm impressed! I'd never made tortilla soup before, and my husband was very skeptical, but this was one terrific soup! The only thing I did different was to add about 2/3 c. of frozen white corn. I made regular ol rice to serve on the side, but when I added it to my bowl of soup, it was a knock out! We crunched up the chips into the bottom of our bowls (the kids loved that part, too), ladled in the soup (and rice) and the entire batch was gone in less than 10 minutes. This will definitely become one of our often-made meals. Thanks!
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Peanut Butter Mini Muffins

Reviewed: Oct. 22, 2008
I was a little disappointed by these, as they got so many great reviews from everyone--i followed the EXACT measurements and directions, but these just seemed way too dry to me. The kids didn't really take to them, so I was left with a whole lot of mini muffins that no one wanted to eat. Maybe if I used applesauce instead of oil? There also just seemed to be something missing--like peanut butter cookies that weren't rolled in sugar first (I know, cuz I've done THAT before!) I'm not sure that I'll ever try these again...
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Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Oct. 22, 2008
Wonderful!! I can't believe how "gourmet" this tasted, based on how easy it was to make. We have a mushroom allergy in our family, so I replaced those with peas, which I didn't add until right at the end. This has a spectacular flavor and would probably go well with all kind of side dishes. We had brown rice and butternut squash, which made for an interesting flavor combo. I will most definitely make this again and again!
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Cranberry Zucchini Bread

Reviewed: Oct. 22, 2008
Sooo MOIST and YUMMY!! I don't know why I always forget how great zucchini bread is until I finally make it again, but this one was truly terrific. I loved the addition of cranberries. I used applsauce instead of oil and a combination of whole wheat and reg flour. Since I was the only one to eat it, it lasted for almost a week and it was moist, moist, moist, right up until the end (thank goodness I only made one loaf!) I'm guessing this would probably freeze well, so next time I'll go ahead and make the full batch. Thanks for the new variation--I hope I remember to make it again soon! :-)
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19 users found this review helpful

Sweet-and-Sour Pork

Reviewed: Oct. 22, 2008
This was pretty tasty--it actually should be 4-1/2 stars. I think I was looking for something a little more like the restaurant versions I've had, so next time I'll coat the pork in some seasoned corn starch before frying. I also added chopped celery and a lot more carrots than it called for. I think I'll add some cornstarch to the sauce next time, too, to thicken it up a bit. We ate this with lo main noodles (not really, just some ramen noodles mixed with soy and teriyaki sauce) and it was a very filling meal. The kids seemed to like it (they ate it!) so I'm sure I'll make it again in the future.
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5 users found this review helpful

Asian Orange Chicken

Reviewed: Oct. 22, 2008
This came out DELICIOUS!! We loved the orangy flavor (I personally liked it better than the local "Express" restaurant). I used two very large chicken breasts, so this was more like six servings. I added extra garlic and orange zest to the sauce, and instead of just coating in flour, I added a 1/4 c. of cornstarch to the coating mix. Also, I took one of the other suggestions and DID NOT simmer the chicken pieces in the sauce, I just poured it over the chicken after it had simmered for 5 min. We had this with frozen stir-fry veggies and rice. My 4-yr-old asked if I could make this every night!
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Strawberry Refrigerator Cake

Reviewed: Oct. 5, 2008
"Yummy good!" is what my 4-yr-old said. This cake came out so delicious--even with me making it (and making a couple of changes)! I used a bundt pan, cooled the cake in the pan for about 10 min, removed from pan to a cake platter, then used a wooden spoon handle to poke the holes. I pureed fresh strawberries and 1 banana, then poured it into the cake holes once it was on the platter. After chilling for about an hour, I took some of the other suggestions and mixed up some cheesecake pudding with 1-1/2 c. milk, poured it over the cake and put it back in the fridge for 15 minutes before topping with cool whip. I didn't put any additional strawberries on top, just served each piece with a few sliced strawberries. This turned out to be a really elegant cake that was very easy to make.
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Simply Potatoes® Easy Shepherd's Pie

Reviewed: Sep. 29, 2008
This was a great success! As usual, I made some changes, based on what I had on hand...I used regular 'ol instant potatoes w/some garlic powder, replaced the can of tomatoes with a can of cream of celery soup, and used frozen mixed veggies. This was quick and easy and even the picky kiddos liked it ("ooh, gross" changed to "hey, yummy" as soon as the first bite was taken)! I served this with homemade Easy-Peasy Crescent rolls (I just submitted the recipe today) and there was barely enough left for my hubby's lunch tomorrow. Hooray!
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Sweet Potato Fluff

Reviewed: Sep. 22, 2008
This is a very tasty dish and it went over well with the pickiest kids in the world. I did add a pinch of ground nutmeg and cloves, and next time I'll probably use a bit less sugar. Call me stupid, but I think that the instructions on this were a bit unclear--should the potatoes be mashed up and warm? should the butter be softened or melted? Like I said, it's probably just me...I did have to raise the temp to 400 and cook this a bit longer, so next time I might just kick it off at 375. This will probably be my Thanksgiving or Christmas recipe to replace the traditional one. Thanks!
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Grilled Tri-Tip with Oregon Herb Rub

Reviewed: Sep. 21, 2008
THE BEST!!! I wish I could give this 10 stars, it was that good! I did leave the rub on for almost 24 hours and the only thing I changed was to use granulated garlic instead of garlic salt, which worked out fine because this is a salty rub. We even accidentally cooked this a bit too long and it was still superb. I ran to the store to buy another tri-tip while they were still on sale so that I could make this again--soon. I will never cook a tri-tip any other way, now. Awesome!
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56 users found this review helpful

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