ren1216 Recipe Reviews (Pg. 6) - Allrecipes.com (11287805)

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Slow-Cooked Short Ribs

Reviewed: May 26, 2010
We really, really liked this! I tried it on boneless pork ribs tonight and for those I used apple cider vinegar and bbq sauce in place of the ketchup, but otherwise stuck to the recipe. Sauce was a bit thin (added 2T cornstarch/water and cooked the last hour with lid off) but actually we ended up liking it thin, drizzled it over our roasted potatoes too. Great sauce recipe! It's tangy and worked really well with pork. Leftovers tomorrow, will thicken sauce the rest of the way, shred the meat and serve on buns. Thanks for sharing!
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Chicken Marsala

Reviewed: May 22, 2010
Fantastic! I followed this recipe very closely, other than doubling the sauce because I wanted to serve it with mashed potatoes (will probably triple next time). The only real change I made was that I got a little worried about the sauce being too thin so I decided to whisk in some heavy cream. But the longer I let it simmer, the more I realized it would have thickened on its own anyway because of the wines reducing and the flour from the chicken pieces. I used both the Marsala and Sherry and the flavor was amazing, just perfect. Can't wait to make again, will make more next time so I can have leftovers. Thanks so much for sharing this one, love it!! [Update: I made just the sauce tonight to try over steaks, I loved that too! Yum!]
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Photo by ren1216

Pork Chops a la Slow Cooker

Reviewed: May 17, 2010
We have been making this meal for years, except on the stove top, so I wanted to note that it could be prepared that way as well. The Chicken With Rice soup is important to this recipe, it's not a cream soup recipe. You cant sub a cream soup and then rate this recipe, the finished products are entirely different. What we do is: after browning the chops, usually 8 - 10, we spoon off any excess oil and then add the chicken and rice soup (requires a deep pan with a lid). We also add a box of Uncle Bens original long grain and wild rice, 2 chicken bouillon cubes, a little more regular rice and only enough water for the rice to absorb that and the broth so that it ends with chops and rice, not really in a soupy base but wet. Cover and cook until the rice becomes tender (I think it takes about an hour on the stove). The original recipe might sound like a strange mix, but its really good and the chops come out very tender.
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Slow Cooker Salisbury Steak

Reviewed: May 12, 2010
I too had a problem with this meal being way too salty, but that might be because I had to sub 1 can of golden mushroom soup (I've never used it before so I don't know if it's generally salty). I don't normally mind some salt but this was too much for even me. I did like the meat patties though, those came out like I would expect of Salisbury Steak, so I will try again and not stray from the original recipe and then re-rate if I get different results. I also tried the 1/4 of red wine, didn't care for it, so will leave that out next time too (didn't factor that into my rating). Oh, I tried the trick with the peeled, quartered potato to absorb some of the saltiness, it worked... at least it wasn't AS salty after it sat in there a while.
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Broccoli Chicken Divan

Reviewed: May 3, 2010
I've been making this meal (minus the bread crumbs) for many years. We've always loved it. So alone, I think it's great. However, I did take suggestions of others and added 1/2c sour cream, also mushrooms and onions. Those additions plus the bread crumbs and butter made this meal fantastic! Huge hit with my 16 year old son "That was SO good!!" he said, hesitantly, as to not insult mom's original meal - cute. Thanks for sharing, everyone!
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Carrot Rice

Reviewed: May 3, 2010
I really wanted to like this and was looking forward to making it, but was disappointed to find that I wasn't too crazy about it. Maybe I didn't do something quite right, maybe I'll try again sometime.
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Maple-Garlic Marinated Pork Tenderloin

Reviewed: Apr. 26, 2010
So glad we tried this! My fussy boyfriend said its the best tenderloin he's ever had. I increased the marinade by 50%, marinated in half of it over night and then all day. When I put it in the baking dish, I drizzled on some of the marinade, then baked it at 350 degrees for 40 mins covered and another 25 mins uncovered (basted twice), we like it a bit browned. Came out perfectly! Served with rice and green beans, spooned the remaining sauce (which I had reduced on the stove) over the meat. Yum-o!
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3 users found this review helpful

Chicken Parmigiana

Reviewed: Apr. 18, 2010
This was so good! I pounded 3 chicken breasts and then cut them in half, plenty for 3 of us plus leftovers. I used seasoned bread crumbs and added just a bit of garlic powder, salt, pepper and onion powder. Then baked chicken on a rack. Had no problem with coating staying on. However, I did put most of my sauce in the bottom of the baking dish (needed to use a 9x13) and then just spread a generous spoonful of sauce over each piece, then the cheeses, before returning to the oven. I used the directed cooking times, came out perfectly. I served it with spaghetti noodles and used a regular size jar of my fave sauce. Leftovers were just as good. Thanks for this recipe, we loved it!
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Marinated Baked Pork Chops

Reviewed: Apr. 17, 2010
Loved it! Personally, I like a lot of sauce, especially if serving with rice which I did. So I tripled the sauce and marinated 6 center cut chops for a few hours in some of it, saving the rest in the fridge for later. I did sub sesame oil for veg oil, but only doubled that measurement. I put the chops (including marinade) into a glass baking dish and baked them as directed, though I did cover them for the first 30 mins. Then turned them (had to spoon off some grease/oil at that point), poured on the remaining sauce which I had simmered on the stove top and finished them off uncovered. I did the broil trick for the last 5 mins to tack up the sauce but mine hadn't actually run off like others mentioned. Maybe because I added the reserved portion later. Chops were perfectly cooked, so tender, and the sauce was fabulous! Even my fussy boyfriend really liked it. That's saying something because he leans more toward bland foods and this meal is absolutely NOT "bland". Thanks for sharing! Yummy :)
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Awesome Slow Cooker Pot Roast

Reviewed: Apr. 14, 2010
I was worried that my fussy-eater guy wouldn't like this too much because of the cream of mushroom gravy. We're accustomed to a traditional pot roast with gravy and he's resistant to change. But this sounded so good to me and I wanted to try it. I did implement a few suggestions based on other reviews. I cut the roast into large pieces, seasoned and floured it, then seared it. Deglazed the pan with 1/4 cup of red wine, added that to the the bowl of soup mixtures, also a 4oz can of mushrooms, 1 T of worcestershire and dissolved a beef cube in the cup of water. Put the browned meat into the slow cooker, tossed some sliced onion on top of the meat and then poured the soup mixture over everything. I added potatoes and carrots in the last 2 hours but next time I will put them in much earlier, they weren't cooked enough. Thickened the gravy with a little cornstarch at the end. This meal was so flavorful! And that fussy man of mine LOVED it, said he liked it better than our usual pot roast dinner. Hmm! Thanks for sharing this one. And thanks to everyone else who made additional comments and suggestions, they are SO helpful.
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Yummy Honey Mustard Dipping Sauce

Reviewed: Mar. 5, 2010
I was not a fan of honey mustard sauce until I had it on some coconut chicken tenders at a restaurant in Florida. I made this exactly as written (for some home made chicken tenders) and it was perfect! Thanks for sharing, it's exactly what I was looking for.
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Crispy Coconut Chicken Fingers

Reviewed: Feb. 22, 2010
I've made three times now and have come back to add comments to my review. The first time, I followed the recipe including the apricot dipping sauce (which was better than I expected). The meal was good, but not great. I did have a problem with the chicken not browning evenly in the oven even though I had coated them with spray butter. The second time, I used 1/2 cup of crushed saltines and a couple tablespoons of flour, added a cap full of coconut rum to the egg mixture, and doubled the seasonings - they turned out better. I made a few more adjustments the third time. I ground up the coconut a bit more because I found it to be a bit chewy previous times, I think in part due to the size of the flakes. Still added 1 cap full of coconut rum to the egg. I used panko bread crumbs this time with a heaping table spoon of flour, added 1/2 tsp of ground ginger, and then pan fried them. They cooked much more evenly this way, the breading came out much lighter and crispier... and they tasted FABULOUS! I also tried a honey mustard dipping sauce recipe that I found here, which I don't typically like, but found that it went really well with these. With my final adjustments, I would rate this 5 stars. Thanks for the original recipe, I love these!
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