ren1216 Recipe Reviews (Pg. 3) - Allrecipes.com (11287805)

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Oh-So-Good Chicken

Reviewed: Aug. 24, 2011
For me, this was just ok. I followed the recipe as-is with the exception of adding a little more cheese and some crushed tortilla chips to the top during the last 10 mins of baking. If I make it again, I'll try adding taco seasoning to the chicken like others suggested. I was also thinking this would make a better tortilla filler than casserole.
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5 users found this review helpful

Basil Pork Chops

Reviewed: Aug. 15, 2011
These were pretty good, was nice to have something different. Little too heavy on the basil for my tastes, I give it 3.5 stars. BF really liked it though, and he's fussy, 4 stars for him. The brown sugar and chili powder worked great on pork. Will make again with just a little less basil. Also, as others have suggested, will try adding a little garlic.
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1 user found this review helpful

Fried Chicken with Creamy Gravy

Reviewed: Jul. 23, 2011
This was my first time making fried chicken. BF and I both give this 4.5 stars - it was really good and relatively easy. I didn't have a whole cut up chicken, so I used chicken breasts. Also, only had 1c of veg oil, so had to add 1c of canola (2c total) - worked fine. Fried in my cast iron skillet. I've read before to only turn your chicken once while frying, so I made sure to brown it completely on the first side before flipping. I did set aside my 2T of the flour mix before coating the chicken though and then spooned out 2T of the frying oil as the second batch was finishing, made the gravy in a separate skillet just to get it done sooner. Had a little trouble getting it to thicken all the way, might cut the milk a little next time. A tiny bit of cornstarch dissolved in cold water (1T ea.) did the trick. Good flavor. Served with mashed potatoes and a veggie. Great, traditional home cooked meal. A definite keeper for us - thanks!
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2 users found this review helpful
Photo by ren1216

Shoyu Chicken

Reviewed: Jul. 20, 2011
I thought this was REALLY good, I give it 4.5 stars. BF thought it was ok and gives it 3 stars (little too spicy for him). I used boneless chicken breasts - was out of thighs but this sounded so good that I wanted to try it anyway. I made half the recipe and then also used lesser amounts of the optional spices (1/3t red pepper flakes, 1/8t cayenne, 1/3t paprika). Oh, I also reduced the black pepper because I knew that the amount called for was going to be too much for us. Cut the chicken breasts in half, used half of the marinade on the meat for about 5 hours, reserved the other half. Later, seared the meat on both sides using my grill pan (too hot outside today to grill); then reduced temp to low, covered, and cooked for about 15 mins. Looked beautiful while cooking. Meanwhile, simmered/reduced reserved marinade in saucepan, then added 1T of cornstarch dissolved in 1T of cold water to thicken. Basted the chicken pieces on each side near the end of cooking. Served over white rice, drizzled just a little of the basting sauce on top (don't spoon on too much, very flavorful sauce). I thought the heat was perfect, great meal!! Definitely making again!
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5 users found this review helpful

Broiled Short Ribs

Reviewed: May 16, 2011
I loved this meal - super easy to prepare. I used boneless short ribs and cut them in half. Normally I brown meats before slow cooking, so I was a little apprehensive about boiling these. But they turned out just fine. I really enjoyed the molasses sauce, and I'm not a big molasses fan (BF thought it was so-so). We also tried several of our bottled favorites: teriyaki was good, Sweet Baby Rays (vadalia onion) was super, and Open Pit (honey) was great; Jack Daniels (brown sugar) and Sweet Baby Rays (honey) were good but nothing special, in our opinion. It was nice to try something different and I'll definitely make them this way again with the molasses sauce - yum. Only changes I made: added 1T of balsamic vinegar and 3 beef bouillon cubes in the boiling water. Great recipe, thanks for sharing it!
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2 users found this review helpful

Slow Cooker Cranberry Roast

Reviewed: Apr. 29, 2011
This roast came out pretty good. I did add some mushrooms because I love them. I also added carrots and potatoes, but wont do that again as I didn't care for the flavor that they absorbed (didn't factor that into my rating). Plus, they took forever to cook, so I'll just prepare them separately next time. I also thickened with cornstarch/water in the end. BF liked the meat but not the gravy, but I liked the gravy a lot. Very simple meal, I'll keep cranberry sauce on hand for this now. Thanks for sharing the recipe.
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5 users found this review helpful

Herbed Pork Chops in Mushroom Sauce

Reviewed: Apr. 26, 2011
This was very good, I really liked the seasoning mix. The only changes I made were 1) to remove the chops while cooking the onion, deglazed with a little sherry, then returned chops to skillet; 2) added mushrooms; and 3) a few splashes of Worcestershire sauce when I added the soup and milk. The only additional change I would probably make in the future is to add a little pepper. Oh, and I'll deglaze with white wine next time, just to see how that comes out. The chops were really tender, great with the rice.
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8 users found this review helpful

Savory Pork Roast

Reviewed: Apr. 13, 2011
Thawed a 5lb bone-in roast and decided on this recipe. Mixed the seasonings with 2T olive oil and rubbed it onto the roast. Let it sit on the counter for an hour or so to marinate and bring the temp up a bit, then roasted. Added some baby carrots and quartered red potatoes to the bottom of the pan. Came out really good!
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2 users found this review helpful
Photo by ren1216

Springtime Strawberry Bars

Reviewed: Apr. 3, 2011
I made a half batch in a 9x9, and they came out pretty good for me. I added 1/2 tsp of vanilla to the dough, plus half of the almonds. Though the bottom crust dough did not crumb (stayed sticky), that didn't hurt anything. It was a little difficult to spread evenly in the pan so I did as someone else suggested, I wet my fingertips and patted it down which created a nice edge to spread the preserves right up to. I was able to get the topping to crumb, using a pastry cutter, added the rest of the almonds to the topping. It baked up beautifully, although it took about 30-35 mins. The end result came out nice and moist (the crust), partially due to subbing in brown sugar for some of the white, plus I greased the pan generously. I was pleased with this because the crust looked dense and dry in some of the pics (which I don't care for). LOVE the lemon in the crust! And the crunch of the almonds is nice too (I chopped mine). The only thing I'm not super crazy about is the preserves. I wish it were more of a fresh strawberry flavor, so I may see what I can do about that next time. UPDATE: These are better the second day! Really happy with them now.
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Berdean's Cube Steak

Reviewed: Mar. 23, 2011
I'm on the fence. Definitely more tender than just pan frying, which was good, but I wasn't over the moon about it. I'll probably make it again though because BF likes cube steaks now and then. I did toss some onions on top of the steaks while it simmered, that was a good addition. The liquid wanted to cook away, I had to add more near the end. Probably wouldn't matter unless you plan to make gravy.
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2 users found this review helpful

Chewy Peanut Butter Brownies

Reviewed: Mar. 23, 2011
I made a single batch and cooked mine in a 9x9 at 325 since there were comments about the center being difficult. Mine cooked fine, took 30-32 mins. I added cocoa to the flour mixture, but have decided it was too much (not reflected in my rating since it was my own alteration). Next time, I will either put in less cocoa or only add it to half and swirl with some plain. Also, I swapped the sugars and decreased the flour by a few Tbls for a more chewy result. The texture came out great. Overall, pretty good.
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Photo by ren1216

Glazed Pork Chops

Reviewed: Mar. 21, 2011
The first time I made this, I was a little worried because the aroma of the steak sauce seemed really strong. However, the end result turns out more subtle than expected. Very easy. I've made it several times now, with the only change being to add a light sprinkle of salt before putting the chops under the broiler in the beginning. Unfortunately, my picture didn't come out so great.. but we love this recipe!
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1 user found this review helpful

Celery Stuffing

Reviewed: Mar. 14, 2011
I was never much of a stuffing fan until I tried this recipe. Let me also say, I generally dislike celery, so don't let the name of this throw ya. However, I've made this stuffing 6 or 7 times now, including for Thanksgiving, and just love it. I rate it 4 stars as-is. However, I have made some adjustments to suit my tastes. I increase the seasonings to 1/2 tsp sage (plus a light sprinkle on top too) and 1/8 tsp of thyme which I crush between my fingers while adding. I also only use 2 eggs (which seems not enough when you first pour it over the dry bread cubes, but once the broth is added, it works fine). Oh, and I drop the salt down to 1 tsp, never even tried it with 1T, just seems it would be too salty with the broth and butter, especially if you tend to ladle gravy over it on your plate. Anyway, with these modifications, I give it 5 stars! I keep forgetting to try the marjoram - next time. I follow the directions for baking it outside the turkey (about 2.5 - 3 cups total broth, buttered glass baking dish with lid, 350 for 45 mins) and it comes out perfectly. Thanks for a great recipe! Very happy to have found it.
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11 users found this review helpful

Sausage Gravy I

Reviewed: Mar. 10, 2011
I have loved this meal since childhood but have never tried making it myself, until tonight. I recently started saving a little bacon grease in the fridge (keeps very well in a sealed container), so I chose this recipe due to that ingredient. I followed the recipe closely, but did add a few splashes of Worcestershire sauce and a sprinkle of sage along with the salt and pepper. Made refrigerated biscuits this time, for convenience sake. Turned out "Fabulous", to quote my 17yo son. Thanks for sharing, definitely a keeper for us.
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3 users found this review helpful
Photo by ren1216

Best Tuna Casserole

Reviewed: Mar. 3, 2011
This was pretty good, but I have to agree with others that it needed a little flavor boost so I added a little Mrs Dash plus about 1/4c of milk and a big spoonful of sour cream (later changed to mayo, better) due to the comments about it being dry. I suggest sharp cheddar in casseroles, better flavor when baked. I didn't have chips on hand so I topped it with some French's fried onions that needed to be used up and that was fabulous! I'll definitely make it again and experiment, great potential for adjustments to personal taste... it's been a long time since I made a tuna casserole and I did enjoy it. My 17yo liked it just fine too.
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2 users found this review helpful

Bacon Jack Chicken Sandwich

Reviewed: Mar. 1, 2011
5 Stars because my 17yo son loved these - he ate 3 sandwiches! I prepared the chicken, he made up a bbq/ranch dressing, and we both enjoyed this meal very much. Followed the recipe with the exception of using packaged (real) bacon pieces since I had some opened that needed to be used up. I thought the bacon really made these great with the pepper jack cheese. Tasty and pretty easy. Thanks for the recipe, it's definitely a keeper for us.
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3 users found this review helpful

Awesome Steak Marinade

Reviewed: Feb. 19, 2011
4.5 stars! I really enjoyed this and am looking forward to having it again. Thanks!
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Oven Fresh Seasoned Potato Wedges

Reviewed: Feb. 17, 2011
Very good! I made sure to cut my 3 russets thin enough so they wouldn't take too long because I knew I'd be cooking something else at the same time and would have the oven at a lower temp. Tossed potatoes in a bowl to coat with oil first, then the rest of the ingredients. Lined a baking sheet with foil, quick spray with Pam, then scattered the wedges in a single layer. Oven at 375, turned them over about 20 mins into the bake time, let them go another 15 minutes and then kicked the temp up to 450 for the last 5 mins. Came out perfectly, nicely browned. We were worried that the flavor would be too strong based on how they smelled as they were baking, but these were actually really tasty. Much better than I expected, BF agreed. My son isn't a roasted potato fan, and even he liked them.
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Mom's Favorite Baked Mac and Cheese

Reviewed: Feb. 9, 2011
I've been looking for a good Mac and Cheese recipe for my BF, I do not personally care for it. Have tried a few and he said this one is finally it! Other than slightly scaling it down, the only thing I added (per his request) was a little bacon. I noticed others mentioning that onions should not be in this dish, but my BF strongly disagrees. That was one of his requirements as I looked for a good M&C recipe. Although this starts with a roux, it is not gritty like others have been. Yay! Very creamy. Oh, I did use a cheddar/jack cheese mix plus the processed cheese. He said it was perfect. Thanks for sharing this! Now we finally have the right one :)
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Photo by ren1216

Parmesan Knots

Reviewed: Feb. 8, 2011
For some reason, mine burned on the bottom. Not sure if the temp is too high or what since no one else complained of that in the reviews I read. But the flavor was great and we still really liked them, so I'll definitely try them again. Cute way of making rolls, something different.
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1 user found this review helpful

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