Tiffany Recipe Reviews (Pg. 1) - (1142121)

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Island Kielbasa in a Slow Cooker

Reviewed: Apr. 1, 2014
I made this once as it was and it was ok. The second time I made it I increased it to just over 3 pounds of kielbasa, I browned it in the pot then mixed the pineapple in and browned that with it while in a separate bowl I mixed the ketchup, brown sugar, pineapple juice, chili garlic paste and cayenne (we like it spicy) and poured it over. I let the entire mixture come to a rolling boil and then stuck it in the oven (in the pot) for a few hours till it turned into a nice thick saucy glaze. I served it with rice. The second version was fantastic.
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Amazing Italian Lemon Butter Chicken

Reviewed: Dec. 20, 2011
The ingredients are great but the time estimate is WAY off and I find that I need to prepare it a bit differently. First of all I fry up the bacon in a pan, while doing that I dredge the chicken in the flour and prep my other ingredients including getting a pot of water on the stove for the pasta. I brown the chicken in the bacon grease with a little bit of butter (as needed). Once the chicken is browned I place it on a cookie sheet and stick it in the oven at 300 to cook through and stay warm while I make the sauce. I start by adding more butter to pick up the browned chicken bits and cook the mushrooms down. I like them seriously cooked down. Once they are totally cooked down I add the white wine and cook down again. Once everything is totally cooked down I brown the artichoke hearts in the pan until they get a little crispy around the edges, then I add a clove of garlic and then as soon as it starts to brown i add the lemon juice and more wine. I also add a bit of chicken broth to make it saucier. I then add the capers, butter (no need for nearly that much butter), cream and some thyme and whisk it in well. I take the chicken out of the oven and finish it in the pan. Then I serve with pasta. I prefer linguine with this and I toss it with a bit of butter and spoon the sauce over it. Top with freshly grated parmesan cheese. Yum!
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15 users found this review helpful

Black Beans and Rice

Reviewed: Mar. 9, 2010
Very good. I browned an onion (no garlic) and added a tsp of chili powder to it. Then I used 1c rice, 2c water, 2tsp knorr chicken bouillon (the stuff in the big green canister) and 1Tbsp tomato paste (to the water). I let it all boil and simmered for 15 minutes. Then I added a can of black beans and I would have added a can of diced tomatoes but I was all out. I added a little oregano, cayenne, cumin and garlic powder. It was fantastic!
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2 users found this review helpful

Blender Chocolate Mousse

Reviewed: Feb. 2, 2010
I read all the reviews before making this and all I can say is it turned out to be a sweet disaster. First of all I used half semi sweet and half white chips, because that is what I had on hand. I decided to add a little cocoa powder to make up for the added sweetness of the white chips and also used no sugar. I used half a cup of half/half and half a cup of heavy whipping cream and I used 1 tsp of vanilla extract instead of the brandy. I made sure that my milk mixture was boiling before I poured it into the blender and I blended it very well. Unfortunately 24 hours later the texture is like a thin pudding or a thick ice cream topping that is overly sweet. If you melted fudge and let it cool for about 10 minutes... it would probably be about the same texture and flavor. I was hoping for something like pots de creme if not mousse but this is neither. I suppose I will have to go back to making both the traditional way. I think it may be salvagable if I whipped cream until it was fairly stiff (unsweetened) and then I folded this mixture into the cream. I think that wouldnt be too terrible. I may just try that later tonight.
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Cola Pork Chops

Reviewed: Feb. 6, 2006
I read the reviews before making this dish and I thought I could make it in a way where there wouldn't be tons of liquid on top. I was wrong. There was still tons of liquids and the flavor didn't permeate. I poked holes in the pork chop but it didn't help. It was tender but rather flavorless. The only good part was that a small amount on the top caramelized and had a nice flavor. I might try boiling it down and thickening it some.
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Chicken Pot Pie IX

Reviewed: Jan. 3, 2003
That was awesome!!! I have never eaten a pot pie before and the idea never sounded appealing to me, but my boyfriend was sick and it was what he requested. It was so easy to make and he said it was one of the best dinners i have ever made. I personally thought it was great and am making it again tomorrow for some friends. Only change was i used chicken broth with the veggies.
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5 users found this review helpful

Grandma's Doughnuts

Reviewed: Nov. 30, 2002
I always make my doughnuts like this. In fact i use a turkey baster and jelly sometimes and i make jelly doughnuts as well. They come out great!
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82 users found this review helpful

Baked Curry Chicken

Reviewed: Mar. 1, 2002
Used Chicken breasts and added a bit of seasonings to the flour. Doubled the sauce. It came out AWESOME!Made it with Ginger coconut rice. This recipe is a total keeper.
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7 users found this review helpful

Caramel Apple Cake from Betty's Kitchen®

Reviewed: Jan. 22, 2002
tasted okay. Carmel sauce had too much cinnamon and the cake lacked flavor. Personally i think it tasted best cold. Will probably not make again.
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1 user found this review helpful

French Herb Bread

Reviewed: Jan. 17, 2002
This bread may have been some of the best bread of my life. i stuffed it with some colby jack, rosemary, oregano, basil in addition to the garlic and onions and some crushed red pepper. It was finished before it had a chance to cool off.
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11 users found this review helpful

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