Callinectes Sapidus Recipe Reviews (Pg. 1) - Allrecipes.com (11970635)

cook's profile

Callinectes Sapidus

Reviews

Menus

 
View All Reviews Learn more

Roast Sticky Chicken-Rotisserie Style

Reviewed: Feb. 6, 2011
Instead of two smaller birds I used a 8 Lb oven stuffer roaster. I did prepare the bird yesterday and it sat seasoned overnight. I tried 250F but using a remote internal thermometer was concerned that it would not be cooked in 5 hours. So I toyed with the temp and for the last half hour it was at 350F. It finally reached 165F internally after 5 and 1/2 hours. The taste was exactly as advertised. It tasted identical to rotisserie chicken however was much moister. I did baste it frequently and since it made very few juices of its own I used the water I had boiled the neck, gizzard and liver in for the dog. Very yummy, although I found the skin a little too intense for my tastes (I usually like rotisserie chicken skin). The bird was moist and extremely flavorful...well worth the extra trouble/ And I have made additional seasoning mix to keep on hand.
Was this review helpful? [ YES ]
2 users found this review helpful
Photo by Callinectes Sapidus

Peanut Brittle with vanilla

Reviewed: Dec. 12, 2010
This is a really nice recipe. The vanilla adds a depth of flavor that plain brittle recipes lack. Instead of buttering/greasing a cookie sheet I used my silpat sheet and some heavy duty non-stick aluminum foil which worked a treat as I made a double batch to begin with. It seems to take forever for the mixture to get to 300 degrees (don't give up) but once it gets close it happens very quickly. I started with roasted peanuts in the shell. Next time I'm trying mixed nuts and adding cinnamon! The biggest problem I had was keeping the candy thermometer upright as I used a large (8qt) saucepan and the mixture was shallow. Just wanted to mention that I TRIED to get a picture of a plate piled high with cooled brittle, unfortunately it wasn't there when I went back an hour later. They ate it all! Now I have to do this all over again!
Was this review helpful? [ YES ]
2 users found this review helpful
Photo by Callinectes Sapidus

Honey Whole Wheat Bread II

Reviewed: Sep. 11, 2010
Well I made even more modifications. I used whole wheat flour ONLY (no white flour, no bread flour). I replaced the water with 1 and 1/8 cups warmed whole milk. And used 2 teaspoons of bread machine yeast. I used the 1/4 cup honey and 2 tablespoons of melted butter and the full 1 teaspoon of salt. I set the machine to rapid bread cycle and waited. We had trouble restraining ourselves to wait even 5 minutes after this came from the machine to cut it but it was no matter. It was INCREDIBLE! I was not sure how it would turn out at all and was prepared to have wasted the ingredients since I made so many modifications. But this is a very forgiving bread, evidently...and did I mention incredible? It's been done for almost a half hour and is nearly gone now. I'll have to make another loaf!
Was this review helpful? [ YES ]
3 users found this review helpful

Honey Whole Wheat Bread

Reviewed: Sep. 11, 2010
Well I made even more modifications. I used whole wheat flour ONLY (no white flour, no bread flour). I replaced the water with 1 and 1/8 cups warmed whole milk. And used 2 teaspoons of bread machine yeast. I used the 1/4 cup honey and 2 tablespoons of melted butter and the full 1 teaspoon of salt. I set the machine to rapid bread cycle and waited. We had trouble restraining ourselves to wait even 5 minutes after this came from the machine to cut it but it was no matter. It was INCREDIBLE! I was not sure how it would turn out at all and was prepared to have wasted the ingredients since I made so many modifications. But this is a very forgiving bread, evidently...and did I mention incredible? It's been done for almost a half hour and is nearly gone now. I'll have to make another loaf!
Was this review helpful? [ YES ]
4 users found this review helpful

Pineapple and Basil Sorbet

Reviewed: Sep. 7, 2010
I had no idea this would be so tasty. I wanted a way to use my bumper crop of basil and this is it. I'm making more and going to store it in the freezer. By the way, I do not have an ice cream maker I made mine in a Ziploc freezer container. One batch I added extra basil and about a cup of milk...also WONDERFUL!~ this is an awesome recipe!
Was this review helpful? [ YES ]
15 users found this review helpful

BLT Pasta Salad

Reviewed: Jul. 5, 2010
I made my own ranch dressing using sour cream, mayo, dill, parsley, garlic powder, onion salt and black pepper. This salad is AWESOME. Throwing it together was no time at all the longest time involved was frying up the diced bacon, which I mixed right into the salad. This is a keeper! But where does the L come into it I wonder? LOVE it!
Was this review helpful? [ YES ]
3 users found this review helpful

 
ADVERTISEMENT
Go Pro!

In Season

Fresh Summer Meals
Fresh Summer Meals

Enjoy the bright days of summer with easy recipes.

Do Healthy Your Way
Do Healthy Your Way

Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States