BRANV Recipe Reviews (Pg. 1) - Allrecipes.com (1120511)

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Ten Minute Enchilada Sauce

Reviewed: Jun. 12, 2011
I have made this twice now while making beef enchiladas (corn tortillas, cheese, etc). The first time, I made the recipe as is. It was definitely superior than canned versions I have used! The second time I made it, I added 1/4 tsp of cocoa and substituted the water with chicken broth. WOW!!! Though the original recipe is good enough for a high rating, those changes rocketed it to amazing. So much depth of flavor! Husband said they were the best enchiladas he's ever had, and given the many amazing mexican and tex-mex restaurants around us, that's a great compliment to the original recipe and the updated version.
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38 users found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: Aug. 3, 2008
I'll be honest...I've tried many top-rated recipes on here and been sorely disappointed, wondering, "what are these people thinking?" But this one is so worth its high marks! I am not generally a fan of roasted chicken -- too many bland, boring, rubbery, greasy or dried out experiences. This chicken, however, was tender, flavorful and aromatic. The only things I changed were to add extra seasoning under the skin of the breast, rub a smidge of olive oil on the skin prior to cooking, and most importantly, I followed Bittman's and Joy of Cooking info in that Salmonella is killed at 160 degrees, so cooking chicken in the oven to 180 is overkill. I roasted until the inner thigh read 170 and the breast 165, then let it sit 10 minutes to let the temp rise with carryover heating. PERFECT. I suspect those who ended up with a dried out chicken used the five hours listed in the recipe rather than cooking using a thermometer. My 4.5 lb chicken only took 4 hours to cook. I also wonder how many have the usual oven overheat. I keep a thermometer in my oven, and had to change the temp a few times as it kept trying to sneak up considerably past 250. Personally, I will be forwarding this recipe on to friends and family. Yummy!
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13 users found this review helpful

Curried Coconut Chicken

Reviewed: Dec. 29, 2007
Quite good recipe, though it felt as though it was missing something..needed more dimension? Overall a good little staple recipe. I followed the suggestion to roast the curry with oil, and it definitely increased its fragrance. I decreased the sugar to 1 tbsp, but think next time will use 2 tbsp. As suggested to reduce liquid, I drained the tomatoes. I simmered covered for 15 minutes, added some peas, then simmered uncovered for another 15 minutes. The sauce thickened nicely as a result. Next time I will also try more garlic, curry, and a touch more salt to enhance the tomato flavor.
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1 user found this review helpful

Triple Berry Crisp

Reviewed: Jun. 3, 2007
Very good. The only changes I would make next time are: 1) grease bottom of the pan with butter 2) melt the butter/soften the butter instead of cutting in cold butter 3) use only 1 cup of brown sugar (was a little too sweet 4) use more berries, a little less of the topping 5) might add some pecans like another reviewer suggested.
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4 users found this review helpful

Homestyle Turkey, the Michigander Way

Reviewed: Nov. 24, 2006
This does cook the turkey fine, but I thought this added no flavor to the turkey at all...and I even added fresh chopped herbs to the butter and aromatics into the cavity. The meat was soft enough, but brining produces a much more flavorful bird, will go back to it next year.
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2 users found this review helpful

Pecan Pie Bars I

Reviewed: Sep. 30, 2006
VERY good. I followed the reviewer's suggestion of changing servings to 24 servings in order to get correct ingrediant amounts for a 9x13 pan. It worked perfectly. I also used half butter, half margarine in the crust, and all butter in the topping. Very tasty and rich.
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47 users found this review helpful

Chocolate Chocolate Chip Cookies I

Reviewed: May 3, 2006
Like a truffle in cookie form :) I made the following changes: substituted 1/2 cup of the white sugar with dark brown, used salted butter so eliminated the salt in the recipe, I used a cookie scoop that was heaping, so I baked for 10 minutes, didn't add nuts. Came out very chewy, gooey, rich and yummy.
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0 users found this review helpful

Sylvia's Ribs

Reviewed: Aug. 28, 2004
First time to try ribs cooked this way. Definitely prefer the dry method, dipping the ribs in sauce each bite to minimize the sauce. It seems this way it's like eating pork flavored sauce rather then ribs. Sauce was too sweet, too strong, killed the rib flavor (but then, I think where I'm from, when you use sauce it's one that's more spicey then sweet). Didn't find this method any more tender then the dry/smoked way, so not sure why people stick with boiling.
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2 users found this review helpful

Mrs. Sigg's Snickerdoodles

Reviewed: Aug. 28, 2004
Unbelievable! Oddly enough, generally I don't like Snickerdoodles but I made these b/c they are an excellent pairing for hot tea (just one or two for a cup). My husband also does not care for Snickerdoodles...he's not a huge sweet person, but Snickerdoodles were also always too crispy for him. He ate SIX of these within 30 minutes! They were soft, perfectly spiced and had a nice barely perceptable hint of salt that kept the cookie from being too sweet. I had to send these to work with him to keep myself from eating them all the time, and they were completely consumed within a matter of minutes. Makes the top five in my cookie recipes.
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1 user found this review helpful

Aunt Teen's Creamy Chocolate Fudge

Reviewed: Dec. 16, 2003
Fantastic and SO easy. May try a little more semi-sweet then milk chocolate for a stronger chocolate taste, but either way it's great as it is!
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1 user found this review helpful

Microwave Oven Peanut Brittle

Reviewed: Dec. 16, 2003
Could not be any easier! Love this recipe (a person who tried it said they loved how it didn't taste "burned" like some brittles do). I have an 1100 W microwave, but followed directions others suggested: first round 6 minutes, second round 1 minute. I used salted peanuts and left out the salt in the recipe. Perfect fit to be cooked in my 4 cup measuring cup, and I poured the brittle onto my Silpat (silicon baking sheet) rather then buttered cookie sheet. Popped off easy as pie! Only problem is that it's eaten so quickly, I keep having to make more! (I don't tell anyone it's microwave, let them think I sweated over a candy thermometer)
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2 users found this review helpful

Magical Mint Kiss Cookies

Reviewed: Dec. 16, 2003
Not good at all. Dough was fairly easy to mold around cookies, simple recipe. But cookie part was fairly grainy and mushy. Not a pleasant texture at all. I ended up sending them to work with my husband hoping someone might like them, and they were practically untouched.
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1 user found this review helpful

 
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