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Cajun Chicken and Sausage Gumbo

Reviewed: Oct. 4, 2012
I have been making gumbo for a long time. This is a good recipe for a rustic gumbo.....but only use a half cup oil and flour. The same thickening effect will happen! One cup of oil will leave oil on your teeth. This recipe after simmering is for 4 servings....that much oil is disgusting. Try a half-cup, oil/flour roux and the rest is pretty dang on point. Simple, rustic gumbo. I have made plenty of gumbo for 8-10 people with just a half cup of oil and flour.
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6 users found this review helpful

Grilled Chicken with Herbs

Reviewed: May 5, 2012
This is a wonderful grilled chicken recipe. I thought the amount of Balsamic would be a little tart, but actually pretty tasty. I used all fresh herbs, but had no parsley, so used cilantro instead and we loved it. I should have added a touch more kosher salt to the marinade. Next time I will add a little salt and probably add a little more olive oil. This is a very nice grilled chicken! I will save this one and make again!
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5 users found this review helpful

Venison Wraps

Reviewed: Jul. 5, 2011
I have been cooking a simular recipe for years with maple bacon and that is what I had on hand. That being the only ingredient change I made. These are very tasty! Spicy....so if you don't like the heat, cut the jalapeno slice in half, but they are so good in this recipe. It was raining, so I broiled them, turning once, until bacon was crispy. Also, I "nuked" the bacon half done to make sure the bacon was done and the venison NOT overcooked. This recipe is a keeper and will be devoured again!
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29 users found this review helpful

Cajun Roasted Pork Loin

Reviewed: Nov. 25, 2010
Very Nice! I doubled all the seasonings before I added them to the melted butter. Loved it....could cut back to original half tsp of cayenne, but not for me. The funny thing was the heat seemed to come from the gravy! The oven was full, so I put it on the grill in a big cast iron skillet surrounded by the vegetables. Used a little pecan for a light smoke flavor. Used a remote thermometer, so I don't know exactly how long I cooked it at about 325-350. But as soon as the thermometer read 160 degrees, I pulled it, let it rest, made the gravy in the same iron skillet...very good! Juicy and nice cajun flavor. I recommend taking the veggies out before you try and make the gravy. Didn't "strain" very well for me. But the flavor was a 5 star!
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4 users found this review helpful

Grilled Rosemary Pork Chops

Reviewed: Aug. 27, 2010
Simple, tasty, and easy....I used fresh rosemary....other than that exactly as written...very nice caramel color from the sugars and super flavor! Don't overcook!
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3 users found this review helpful

Absolutely Awesome BBQ Sauce

Reviewed: Aug. 23, 2010
Loved the recipe...gave it 4 stars, because for my taste a full cup of brown sugar is extremely sweet. Just my taste. I cut the brown sugar to a half a cup, used Tennessee whiskey instead of rum (all I had on hand). Very interesting flavor....a darker, thicker sauce, simular to "store bought" consistency. I did add a 1/4 teaspoon of cayenne for some heat. Again this sauce is very good, I like the chili sauce in the recipe.....very good on a pulled pork sandwich.
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7 users found this review helpful

Chipotle Marinated Grilled Chicken

Reviewed: Aug. 23, 2010
At first, I thought this gonna be hot! I was wrong, it is just right. Not if the 3 chipotle peppers weren't enough....1/4 teaspoon of cayenne! I tried it anyway... Perfect heat in the background that you know it is there. I usually look at a recipe and change it. The only thing I changed was the chicken. I used skin-on-thighs and marinated overnight. I cooked indirect with a pecan chunk for a little smoke, for 1hr 15 minutes at about 350 degrees. Very good marinade for sure. Even for the people that don't like "spicy" food, this a great recipe! I will be doing this one again!
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7 users found this review helpful

Guacamole

Reviewed: Jul. 25, 2010
Very nice Guacamole! I added a half teaspoon of ground cumin.... Very tasty! I liked the teaspoon of salt that this recipe called for, and I am not a big salt fan. Most recipes just call for 1/2 teaspoon of salt....I always have to add more. Good Stuff!
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0 users found this review helpful

Chipotle Crusted Pork Tenderloin

Reviewed: Jul. 22, 2010
Very Good....it's spicy! If you like spicy...go for it. I knew the brown sugar would burn, so I grilled it a few minutes on each side to get great grill marks, then moved to indirect heat until the internal temp reaches 148-150...let rest loosely covered with foil for about 9-10 minutes.
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7 users found this review helpful

Grilled Bacon Jalapeno Wraps

Reviewed: Jul. 22, 2010
Oh yeah... I have been making these for several years. I use chive and onion cream cheese spread and add chopped PECANS with the cream cheese spread...adds great flavor and texture....do not skimp on the bacon and no toothpicks needed...make sure the "cut" end of the bacon meets on the bottom. They are great broiled as well...nice and crispy bacon.
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1 user found this review helpful

Cilantro Serrano Cream Sauce

Reviewed: Jul. 11, 2010
Awesome stuff! Had half and half on hand, so used half cup of that, with half cup sour cream.....used 5 garlic cloves...yum... and almost a full bunch of cilantro, everything else the same.. Thickened up nicely, perfect for a squeeze bottle. Going to check it out on grilled chicken tacos tonight!
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Lemon Pepper Grilled Chicken

Reviewed: Jul. 7, 2010
Very nice! I had fresh rosemary, which I prefer, and only had 4 chicken breast. So, everything else the same except I marinaded the chicken for 2 days and when ready to grill, removed from marinade, and lightly salted with kosher salt. Excellent flavor......tasty, nice and crusty outside...tender and juicy inside! Great recipe!
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4 users found this review helpful

 
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