SARAHFCR Recipe Reviews (Pg. 1) - Allrecipes.com (1135979)

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Bodacious Broccoli Salad

Reviewed: Jul. 17, 2003
I've made this recipe 3 times in the last 3 weeks, all to rave reviews. Several people have also requested the recipe. Note: I didn't use any onion, any time that I made it.I don't think it needs an onion-y taste. I love the name, too! REVIEW UPDATE 5/30/04-This recipe keeps for 2-3 WEEKS and is scrumptious to the last bite! I've just re-read all the reviews and those people who rated it less than 5 stars are "bodaciously" tasteless!!! Thanks to Cassandra for an all-time favorite KEEPER!!!
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3 users found this review helpful

Chicken Scampi II

Reviewed: Sep. 10, 2003
I made this for just myself, using 2 chicken breasts cut into 5 strips, and will have another meal from it. I served it over orzo, spooning some of the buttery sauce on the pasta. Next time, I would double the lemon juice, and maybe add some capers!
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1 user found this review helpful

China Lake Barbequed Steak

Reviewed: Jan. 19, 2004
I used minced garlic, added to the marinade;scored the steak on both sides & left the steak & marinade in a ziplock bag for about 20 hours, turning every few hours. I broiled this about 6" from the heat for about 10 minutes per side, and it came out medium rare in the middle.I sliced the whole thing against the grain in thin slices, and poured the BOILED marinade (after it cooled) over the leftovers. I have been enjoying this for days-reheats very well in the microwave for a minute for several slices-they don't get tough! Next time, I might use a low-sodium soy sauce! This is a keeper!!!
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139 users found this review helpful

Turkey Breast with Gravy

Reviewed: Dec. 28, 2008
I made this on Christmas Day and it was fantastic! I used 2 3 lb.boneless turkey breasts; a quart of low-sodium chicken broth, and used Wondra flour to make the gravy. Will definitely make again, as these were much more moist than the whole turkey also on the family's Christmas buffet table. The spice rub really made a great gravy!
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1 user found this review helpful

Honey Mustard Grilled Chicken

Reviewed: Jun. 25, 2009
My roomie and I tried this when it was still too cold to grill outside, so we used an indoor grill pan. The chicken was moist, but I wish I'd have doubled the sauce so we could have spooned it over the finished dish! Good recipe!
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1 user found this review helpful

Famous Pork Chops

Reviewed: Jul. 6, 2009
I used bone-in loin chops that were about 3/4" thick, and followed the recipe exactly. Like others suggested, I uncovered the chops with about 20 minutes left, to crisp them up. My only complaint is that they weren't crispy enough, but had wonderful flavor.
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1 user found this review helpful

Easy Marinated Pork Tenderloin

Reviewed: Jul. 20, 2010
So tender that you could cut it with your fork! Next time, I'll cut way back on the soy sauce. I marinated it for about 3 hours, and may cut back to 1-2 hours.
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2 users found this review helpful

Steamed Lobster Tails

Reviewed: Jan. 8, 2011
Easiest way ever to fix lobster tails! I added some lemon juice to the salted water, and steamed 2 - 4-oz. tails for 5 minutes- perfect! I cut the shells before steaming, and they were pretty easy to take off. GreAt method - thanks!
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8 users found this review helpful

Bacon Cheese Frittata

Reviewed: Jan. 16, 2011
Made this tonight and loved it! I didn't have fresh onions, so I used minced; also, cut the milk back to 3/4 cup because I had only medium eggs. I baked this in an 8 x 8 glass dish for 30 minutes and it was perfectly done. Next time, I'll cut back on the salt.
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1 user found this review helpful

Big John's BBQ Ribs and Dry Spice Rub

Reviewed: May 29, 2011
Wonderful rub - I made it exactly as Big John said, and rubbed it into a slab of pork spareribs. Let them sit in the frig for 17 hours. Then baked them, covered with foil, at 300 degrees for 2-1/2 hours. Fired up the grill at medium heat; basted both sides with Jack Dabiels Hickory BBQ sauce, and grilled them for 5 minutes on each side. Yummy!
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6 users found this review helpful

Chicken Fried Chicken

Reviewed: Jan. 29, 2012
This was fantastic! Next time, I'll season the chicken before I dredge it in seasoned flour, then dip it in the eggs, and finally the cracker-crumb mixturre. I browned them about 6 minutes on each side; then baked them at 350 for about 18 minutes! Wonderful method - so crispy! I may even try the cracker-crumb mixture on boneless pork chops! Definitely a keeper!
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4 users found this review helpful

Berdean's Cube Steak

Reviewed: Feb. 11, 2012
Adding some garlic and onion powder makes this pretty good. And, oh, so tender! I used both beef broth (canned) and beef bouillon graniles. Thickened the liquid with Wondra for a delicious gravy!
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1 user found this review helpful

BLT

Reviewed: Aug. 2, 2012
My Mom used to make our BLT's open-faced; then she would heat up Campbell's Cheddar Cheese soup (made with milk), and pour it over the BLT's! Still my favorite way to make them!
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4 users found this review helpful

Honey Glazed Ham

Reviewed: Aug. 19, 2012
Well said, Annette - too bad AllRecipes can't list the reviews by the most recent, right under the recipe. Your way is my way, though, for now. I tried this last Christmas - wonderful!
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1 user found this review helpful

Basic Easy Chicken Wings

Reviewed: Feb. 1, 2013
About 20 years ago, I ran the kitchen in a biker-bar; every Friday, we gave away wings for Happy Hour from 4:00-7:00pm. I usually fried (deep-fat commercial fryer) between 50-70 dozen wings. This is the sauce we made, minus the freshly cracked pepper and the cayenne. There were never any wings left! The proportions of butter to Frank's Red-Hot sauce as given in the recipe were what we used for "Spicy". For "Mild", we used a 1:3 ratio.
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11 users found this review helpful

Italian Breaded Pork Chops

Reviewed: Mar. 8, 2013
I floured the chops first, then followed the recipe as written. Like others said, there was way too much egg/milk mixture, and also way too much of the breading mixture leftover. But this one is a keeper! My roommate usually wants some kind of gravy or sauce over his pork chops, but he loved this one made as directed! Will definitely make again!
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1 user found this review helpful

Chicken Breasts in Caper Cream Sauce

Reviewed: Apr. 7, 2013
Doubled the sauce, as other suggested. Really good! I followed the recipe as written.
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0 users found this review helpful

Shoyu Chicken

Reviewed: May 18, 2013
Definitely a keeper! Marinated 4 leg quarters for 16 hours. Boiled down the marinade and used it to baste. Started this on the grill - 15 minutes, then flipped them and cooked 10 more minutes. The wind came up, so I transferred them to a 350 F oven for another 20 minutes, covered with foil. The only changes I made were to cut the cayenne and red pepper flakes down to 1/4 tsp. each, and I used ginger paste and garlic paste. I saved the marinade and will try it on boneless, skinless chicken breasts in a few days. We loved this recipe and we say "thanks" to Big E for sharing!
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Country-Style Steak

Reviewed: Nov. 22, 2013
I was skeptical about the 2-hour baking time, but this was the most tender Minute Steak recipe I've ever tried! As some reviewers had suggested, I doubled the sauce, and had 4 cube steaks. 2 of us ate the whole thing with mashed potatoes! This is a keeper!
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Smoky Grilled Pork Chops

Reviewed: May 4, 2014
Made these tonight and they were scrumptious! I used 4 boneless loin chops, and did the wet separate from the dry. They took approximately 16 minutes over medium heat on a gas grill. I'll definitely be making these again!
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