Blaire Chandler Wilcox Recipe Reviews (Pg. 1) - Allrecipes.com (11861145)

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Blaire Chandler Wilcox

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Flatlander Chili

Reviewed: Sep. 4, 2014
Easy and super-good. Like many others, I switched out tomato sauce for the tomato juice, and diced tomatoes for the tomato sauce. Other than that, followed it to the letter. Really, really good. My husband had THREE servings last night, and then took the balance to work for lunch today. A bonafide keeper and hit. Thanks!
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Chantal's New York Cheesecake

Reviewed: Aug. 21, 2011
I was terrified to make my first cheesecake, but I needn't have been! This turned out PERFECT! I can't believe I made something so pretty and so delicious! And I didn't even have the springform pan! I used a 2 inch tall, 9 inch cake pan instead. I assembled the ingredients in the exact order, used the handmixer only for combining the cream cheese and sugar (about 30 seconds on the low setting), after which I gently stirred everything with a wooden spoon. I baked it at 350 for 60 minutes as directed. (I did place the cake pan in a deep cookie sheet and poured hot water in the cookie sheet to keep the top from cracking while cooking.) After turning off the oven, I let sit for 6 hours without cracking the door. The springform pan would have made the slicing easier, but because I buttered the sides of the cake pan really well before pouring the batter in, when it cooled and pulled away from the sides, there was just exactly the right amount of space to slide a flexible cake cutter inside. The first piece wasn't perfect in terms of its look, but all the others were! I am so excited to know how to make such a wonderful cheesecake. Thank you so much!
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Foolproof Rib Roast

Reviewed: Mar. 10, 2011
It turned out perfectly! Like, restaurant perfect! I was shocked and so happy! Here were my tiny modifications, based on equipment on hand and taste: I didn't have a rack that would fit in the proper baking dish, so I put the roast on top of a layer of potatoes sliced into 1/3 inch discs (which I'd also olive oiled, and added s&p). I rubbed the roast with olive oil before adding the rub, and added rosemary to the rub. Our roast was small, (2 pounds), and so adjusted the cooking time accordingly. It was perfect, perfect, perfect. Now I know what to make for a fancy dinner the next time we have guests! Thank you so much!
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3 users found this review helpful

Almond Sole Fillets

Reviewed: Sep. 22, 2010
Okay, I made a few changes, but the idea is still five star worthy. First, I took the butter and almonds and sauteed them over low heat until they browned, say five minutes. Then I put the fish and the dill/lemon business in a 9 x 12 baking dish. Topped the fish with the butter and almonds and popped it in the oven for 20 minutes at 375. Really, really good. Served it with a greek salad and some light pasta on the side. Thank you for an easy dinner!
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18 users found this review helpful

Easy Tilapia with Wine and Tomatoes

Reviewed: Sep. 15, 2010
Absolutely delicious! Thanks!
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3 users found this review helpful

Tomato-Topped Sole

Reviewed: Sep. 15, 2010
So good, so good, so good! Perfect in every way. Served it with the scalloped potatoes and onions also on this site -- a perfect marriage! Thank you soooooo much!
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2 users found this review helpful

Scalloped Potatoes and Onions

Reviewed: Sep. 15, 2010
Seriously fantastic. I didn't change a thing -- a first for me! Oh, wait -- I did add chopped fresh parsley on top, but that hardly counts! Really great, husband devoured it, sorry I didn't make more! A perfect combination to the sole with tomatoes recipe also on this site. Great! Thanks!
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1 user found this review helpful

Fresh Tomato Salsa

Reviewed: Aug. 24, 2010
Just whipped this together; it hasn't even sat in the refrigerator yet, and I can already tell it will be AWESOME! Only change: added one clove of minced garlic. Mince! Chop! Mix! Eat! Thanks!
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3 users found this review helpful

Stuffed Flounder

Reviewed: Jul. 21, 2010
I am so surprised this hasn't been higher rated. This was fantastic. Yes, I made changes, but only because I didn't have all the items in the house. Didn't matter. Was still great. Didn't have a tomato, and subbed goat cheese for blue. The celery, onion, goat cheese and bread crumbs made for a wonderfully light, but still savory filling. Extra filling was placed around the filets which crisped up like a nice, light stuffing. Great, great recipe. Will definitely make again! Thanks!
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11 users found this review helpful

The Best Clam Sauce

Reviewed: Jul. 20, 2010
This was a great foundation! I, too, played with quantities and ingredients quite a bit. I reduced the recipe to half, used a lot more white wine, and added some fresh chopped parsley, basil, oregano and red pepper flakes to the mix. Didn't stir the clams in til the end because I didn't want them to be too chewy. A definite hit, and I will definitely make again! Thank you so much!
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5 users found this review helpful

Aw-some Coleslaw

Reviewed: Jul. 15, 2010
Really, really good. Didn't have time for it to sit the full three hours, but was still fantastic after just two. Thanks so much!
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2 users found this review helpful

Big Al's K.C. Bar-B-Q Sauce

Reviewed: Jul. 15, 2010
Absolutely great! Scaled servings down to 6 and it was just enough for 4 pulled pork sandwiches. The molasses made the sauce just sweet enough, and everyone raved about the flavor. Thank you!
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Slow Cooker Chicken Mole

Reviewed: Jul. 2, 2010
This was really good! Only reason not giving it five stars is because a little more chocolate flavor in the mole would have made it perfect for us. Still, considering the ease of prep, I can easily remember next time to add more cocoa powder for personal preference. Thanks!
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10 users found this review helpful

Ali's Amazing Bruschetta

Reviewed: Jul. 1, 2010
Just wonderful! Only made a couple of baby changes; one, I added 2 cloves crushed garlic and the teensiest sprinkling of sugar to the veg. Set the vegetables and herbs in the refrigerator for a bit for the flavors to meld. And then pre-baked the olive-oiled toast for 4 minutes in 400 oven before pulling them out and adding the veg and topping with parmesan (out of a can; all I had). Great! Thanks so much!
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11 users found this review helpful

The Best Meatloaf

Reviewed: Jun. 25, 2010
Really good. I even forgot to add the milk, and it turned out fine. Like others, I sauteed the onions and green pepper before adding them to the meat mixture, but other than that, followed the recipe exactly. Thank you!
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3 users found this review helpful

Thai Steamed Mussels

Reviewed: Jun. 16, 2010
Seriously great. The foundation of this recipe is perfect. My market didn't have 5 pounds of mussels, so we had to make do with 2, but made the broth to full quantity anyway, and it was perfect amount for my husband and I as a main dish. Based on personal taste, and what I had in the larder, these were my minor changes, and they worked very, very well: We really like spice, so I doubled the amount of red paste. I also added about a tablespoon of chopped fresh mint, and a tablespoon of chopped fresh ginger (we had it; thought it might be good in there too -- and it was!) Plus, I made some sticky rice and served it on the side; after the mussels were eaten, we tossed the sticky rice into the broth base and it was amazing -- imagine a rice tom-kah. Great, great, great. We served this with homemade chicken potstickers. A delicious dinner. Thank you so much for this wonderful recipe!
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Pepperoncini Beef

Reviewed: Jun. 11, 2010
Holy cow, was this good! Here's my tip: cook that bad boy alllllllllllll day........ The longer it sits in the vinegary pepperoncini juice, the softer the meat becomes. It does go through a "dry spell" -- push on. You haven't overcooked it; you've undercooked it. Keep it in the pot. Also, to the genius who recommended making fajitas the next day from leftovers: Thank you! Amazing, amazing, amazing!
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3 users found this review helpful

Cod Curry

Reviewed: May 27, 2010
This was great! Served it with Butternut Squash fries (also on allrecipes), some garlic naan, and a chilled Chardonnay. So happy with it!
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Herbed Marinated Lamb Chops

Reviewed: May 27, 2010
We loved, loved, loved this. I let it marinate for about 4 hours. My only change was to add a little sugar (to taste) to make them more carmelized when cooked. I couldn't be happier. Served it with the ginger cabbage salad (also on this site) and roasted mushrooms with basil. Great, outstanding meal.
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11 users found this review helpful

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