DMM104 Recipe Reviews (Pg. 1) - Allrecipes.com (1220767)

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Pleasant Pork Chops

Reviewed: Jul. 9, 2002
I seek out this recipe from time to time. I struggle with the cut of chops, whether I should go thinner and bone-in. I have used 1 inch boneless chops but the meat was tough. I think bone-in would add some additional fat for the pork to simmer in. Update: I had my estranged husband buy the ingredients -- and what did he buy? Thick boneless chops! I started the recipe and let him finish the sauce. I doubled the ingredients for the sauce except for the sour cream. I had the chops simmering on a bare simmer for 1 1/4 hours. His comment when I asked how it turned out? "Oh yeah, the pork shops were good, the sauce was thin however and the chops were a bit dry, actually just ate the last chop last night". He could have added more sour cream perhaps or with a tablespoon of flour. Donita
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26 users found this review helpful

Braised Beef Short Ribs

Reviewed: Jul. 11, 2002
This was quite lovely. Definitely not a low fat meal. Though I like garlic, I thought my "extra" garlic tasted out of place. I think 1 clove is enough. Don't forget to season the gravy!
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5 users found this review helpful

Chicken, Sausage and Zucchini Pasta

Reviewed: Jul. 12, 2002
Definitely kid-friendly (except for the zucchini.) Lots of chopping, but it's worth it for a great mid-week meal. Makes tons of leftovers especially if you add extra ingredients (such as 3 half chicken breasts 0 then you don't have to freeze one), the whole pound of sausage, and the entire jar of spaghetti sauce! One problem: slicing raw sausage is difficult and the sausage oozes out of the casing. The bits get burned when browning. I recommend browning them whole and then slicing them. Also, I recommend cooking the onion and pepper mixture uncovered so the meat doesn't steam. I will definitely make this again with some changes in preparation! Thanks, Mary!
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21 users found this review helpful

Banana Bread V

Reviewed: Jul. 22, 2002
This recipe is no better nor worse then my usual recipe from BHG cookbook, so I probably won't change - this recipe requires sifting and mine doesn't.
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4 users found this review helpful

Baked Honey Mustard Chicken

Reviewed: Aug. 13, 2002
"Interesting." I can see why other reviewers were disappointed, however, this recipe has potential! I think the problem is the amount of paprika. It overpowers both the honey and the mustard. Try reducing it by half, at least. I used dijon mustard by the way. The chicken was tender (I let it bake the full 45 minutes, gas oven.) This recipe is quick to prepare and tastes upscale for a mid-week meal. I am definitely going to make it again.
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1225 users found this review helpful

Amy's Garlic Egg Chicken

Reviewed: Sep. 4, 2002
My husband just kept saying, "Wow!" and wants to eat the leftovers again tonight. The meat was very tender. I personally thought it was very good and presentation was lovely - but I was a little put off by the egg if you can believe it! I am pregnant so maybe that's why!
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2 users found this review helpful

Angel Chicken Pasta

Reviewed: Jun. 7, 2003
Update 1/26/08: I finally made this recipe a second time and took it down to 4 stars instead of 5. This time I doubled the sauce as other reviewers suggested and added one pound sliced fresh mushrooms instead of canned. Well, there was too much sauce and it was salty from the seasoning packets and the condensed soup, just overpowering. Honestly, that sauce is strong-flavored so you don't need to double it, really. A little goes a long way. If you double your sauce, I would NOT double the amount of the Italian seasoning. Perhaps, that was my problem. Next time, I won't double the sauce, I will add the fresh mushrooms again, and will use a bigger pasta. My original review from years ago: Really very good. Tastes like chicken paprikash without the zing. I was skeptical of using canned soup and dried Italian dressing mix, but I tried the recipe because of its rave reviews. We were not disappointed! Served over river rice the second night and that was also fantastic.
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2 users found this review helpful

Mushroom Pork Chops

Reviewed: Jun. 17, 2003
Very good. I used boneless thick-cut chops. I had to add just a splash of white wine to deglaze the pan when I added the onion and mushrooms. There was no fat in the pan after browning the chops. That helped get the brown bits into the sauce anyway. A yummy dish indeed served with rice.
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3 users found this review helpful

Coq au Creme

Reviewed: Jun. 19, 2003
This was very nice. Not quite company fare but my family would deserve this meal. I followed the recipe to the tee. The sauce was not that thick. I should like to reduce it more next time I make this, and I will definitely make this again (thought I thought the chicken was dead, dead, dead after over an hour - surely we can pare this cooking time down.)
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4 users found this review helpful

Asian Beef Skewers

Reviewed: Jun. 25, 2003
I didn't change anything in the recipe! It was fantastic! 1.5 lbs of flank steak provides at least 4 servings (recipe says 3 servings.) I marinaded for 2 hours only but I could see that a longer marinade time would make it even better, if that's possible.
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1 user found this review helpful

Chicken Breasts Pierre

Reviewed: Jul. 17, 2003
This was "okay" -- not "restaurant fare" and I wouldn't serve this to company. I have never even had anything like this in a restaurant. Definitely a "home-cooked meal". There are better "sweet and spicy" recipes out there. It was fine for a weekday meal. I made it with 1/4 wine, 1/4 water in place of the 1/2 cup water as reviewers said. The chicken was wonderfully cooked through and my kids (age 4, 2) liked it (and ate all their chicken sans sauce). I personally didn't like that sauce. Strangely sweet.
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1 user found this review helpful

Baked Pork Chops I

Reviewed: Jul. 19, 2003
I classify my recipes as either "weekday" recipes or "weekend" recipes, which are usually more restaurant-fare or extra-special. My classification doesn't necessarily indicate when I make them though. This takes a while to make so you might prefer to make it on weekends. This is a 5-star "weekday recipe" but DO NOT USE THICK CHOPS! I made this twice, once with standard 3/4 inch boneless chops and once with 1 1/2 inch chops. The 3/4 inch chops were indeed fork-tender, the thicker ones were good but had pork's typical chewy texture. No one would ever know you used a can of condensed soup for the sauce, it was so creamy and rich-flavored, especially if you sprinkle a bit of onion powder and thyme on the chops when seasoning. Watch the temp when browning the chops. Olive oil tends to burn quickly and sure enough, I burned the second side the first time I made this. Perhaps that is why the breading fell off right before I served dinner. I will definitely make this again and again! In fact, it replaced my usual pork chop recipe.
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8 users found this review helpful

Modenese Pork Chops

Reviewed: May 13, 2004
I overcooked the chops by browning them too long, but still, the flavor was outstanding. Definitely a keeper!
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1 user found this review helpful

Beef Stroganoff III

Reviewed: Jun. 8, 2004
Very good. I used sirloin as other reviewers suggested. The sauce was pretty rich with an entire stick of butter but quite yummy and tasty. I will make this again for sure.
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1 user found this review helpful

Black Bottom Cupcakes I

Reviewed: Jun. 8, 2004
Black bottom are my favorite cupcakes. The recipe is just ok and I made it twice. I found the chocolate cake to be just a bit dry. I baked them for the maximum time. I will make them again but will lessen the baking time.
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0 users found this review helpful

Pita Chicken

Reviewed: Jun. 8, 2004
This recipe is very good. I didn't have any trouble with pitas falling apart. I could easliy see this being served in a restaurant for lunch. However, I agree with one reviewer that the chicken was bland -- but had spices on it. If we could fix that about this recipe, I would have given it 5 stars.
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1 user found this review helpful

Creamy Broccoli Casserole

Reviewed: Jun. 8, 2004
I have often made this as "snack mom". Sometimes the babes will eat it and sometimes they eat nothing. However, I tried to get vegies into those tiny bodies! Let me just say, that the teachers LOVE this dish. I make double so they can gobble too -- and they passed the recipe around! This recipe for adults is a pure 5 star. For kids, well, it depends on the crowd, I guess! I will keep trying with the kids.
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3 users found this review helpful

Spaghetti Salad I

Reviewed: Jun. 8, 2004
Nicely spicy. I like the salad but I think there is a bit too much dressing. Though I have made this twice, I will keep looking for a better spaghetti salad recipe.
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1 user found this review helpful

Poppy Seed Chicken

Reviewed: Jun. 9, 2004
This dish was good, nothing special -- but E-Z! The bigger breasts were not cooked through after 45 mins so I would say just bake for a full hour. 8 oz. of Ritz crackers? According to a 14.5 oz. box, that's over half a box of crackers! I think you can get away with much less than that. The crackers absorbed most of the sauce so it was a bit dry, no sauce for the rice. That may have interferred with the cooking of the chicken. I left the breasts whole.
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5 users found this review helpful

Country House Bed and Breakfast Casserole

Reviewed: Dec. 28, 2007
I was too tired to prepare it the night before but I don't think that mattered. Wegmans only had maple-cured ham that day and that sweetness did not work with the savory, i.e., use plain ham only. Overall, my guests liked it, but it was really nothing special.
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5 users found this review helpful

Displaying results 1-20 (of 38) reviews
 
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