CHTHONIC1239 Recipe Reviews (Pg. 1) - Allrecipes.com (1226507)

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CHTHONIC1239

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Mom's Beef Shish Kabobs

Reviewed: Jul. 5, 2013
When my husband took a bite of this he just stood there, wide-eyed and his mouth agape in disbelief at how good this was. Definitely going to be making this again and again. It was already very salty without adding the salt. I also put some summer squash and cherry tomatoes on the skewers. Top round worked really well for this recipe.
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Slow Cooker Roast Beef

Reviewed: Jan. 4, 2013
This is the best roast beef I've ever had and definitely my go-to recipe from now on. The best cut of meat I've used for this recipe is a 7-bone pot roast, aka chuck roast. Best if the cut has bones in it, to impart more flavor. Do not be afraid of the amount of soy sauce called for, it will not make the roast too salty, trust me. Also, instead of adding a bunch of water, just substitute a can of condensed French onion soup instead of the onion soup mix + water. There is no need to add that much liquid because the roast will let out its own juices. A nice touch to add is to put a package of halved button mushrooms into the crock pot during the last hour of cooking - best mushrooms ever! You can even save the juice to cook more mushrooms in later. I'm not sure why this roast would need 22 hours to cook. I cooked mine on low for about 8 hours and it was already fall-apart tender. Enjoy!
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Oat Bran Muffins

Reviewed: Feb. 26, 2012
I don't know what I did wrong, this tasted bitter.
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Gnocchi I

Reviewed: Feb. 4, 2012
Perfect! I used this in chicken and dumplings. What I did was throw (ok, gently place lol) some chicken breasts (2 large or 3 small) into a crock pot along with 2 cans cream of chicken soup, 1 can chicken broth, a cup of diced onion, 2 stalks chopped celery, a cup of chopped carrots, and a sprinkle of thyme; cook that on High for 4 hours; take the chicken breast out and shred into bite-sized pieces; place the chicken back in the crock pot with the gnocchi and cook on High for another hour. An easy and healthy meal that is especially nice on a cold winter's day :)
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French Baguettes

Reviewed: Jan. 10, 2012
Excellent for French Dip sandwiches! Instead of wasting time separating an egg and brushing with egg yolk and water, I just beat a whole egg (isn't the white just a lot of water anyway?? lol) and got a nice beautiful crunchy crust.
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Burger or Hot Dog Buns

Reviewed: Jan. 10, 2012
I cannot bring myself to buy store-bought buns anymore. This will really impress your guests and it's so easy to do if you use a bread maker. You just throw all the ingredients into the bread maker pan, select the dough cycle, once that's finished you shape the buns, rise them for about 40 minutes and bake as directed. I also like to brush the buns with beaten egg and sprinkle with sesame seed before baking. Your guests' jaws will hit the floor when they ask where you got these and you tell them they are homemade! Also, since it is just me and my husband, when I make these I put whatever we don't eat into a food bag, tie with a twisty tie and keep them in the freezer. Then whenever we want to use them we just take out whatever we need, reheat in the microwave or toaster oven, and voila! Just like freshly baked. They keep pretty well in the freezer for a couple of weeks.
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Classic Macaroni Salad

Reviewed: Jan. 9, 2012
This salad recipe is amazing. It is easy to make big batches of it for huge crowds. I couldn't believe how many people asked me for the recipe!
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Beer Bread I

Reviewed: Dec. 28, 2011
I got a box of Tastefully Simple's beer bread mix for Christmas and instantly fell in love with it, but was horrified to find out I'd have to go through a bunch of hooplah just to get another (expensive) box. Well thankfully this recipe was easy to find! It tastes exactly the same and never imagined making good bread would be so easy. I have a spoiled husband who lives off of my bread-machine bread, and that's easy enough, but 3 ingredients? C'mon! My dog can make this blindfolded. I used a can of coke instead of beer, drizzled a couple tablespoons of butter over the top before baking, and baked at 375 for 50 minutes to get that superb, crunchy crust and soft middle. I also drizzle with a little more melted butter after cooking. Thanks so much for this recipe!
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Russian Tea Cakes I

Reviewed: Dec. 22, 2011
I don't know how I'm gonna keep myself from eating all of these before Christmas dinner.
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Christmas Stars

Reviewed: Dec. 5, 2011
This is definitely not the easiest dough in the world to work with, so here is how to save your sanity: after chilling the dough, cut the dough in half, roll each half out on a piece of parchment paper, and cut out your shapes. At this point, your dough will have softened up again, so put the dough back in the fridge for a few (10-20) minutes. The dough will then be stiff enough to work with, and you can simply peel the dough off the parchment paper and place onto your baking sheets. Take the remaining dough trimmings and repeat the process! A variation that you *MUST* try is to use Nutella in place of the jam - to die for!!
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Enchiladas Suizas

Reviewed: Nov. 26, 2011
I always know a recipe is a keeper when my husband requests it for dinner again! The first time I made this, I accidentally used jalapenos instead of green chiles, and it tasted good, so now I use a mixture of green chiles and jalapenos. Also, I did not have any Monterrey Jack so I used 4 oz cream cheese. I did not roll up the enchiladas and instead layered the tortillas, sauce, cream, cheese, etc. into a casserole, which made it much less time consuming! Very, very yummy recipe I'll be making many times in the future.
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Crispy Vegetable Pakoras

Reviewed: Nov. 15, 2011
Wow, these are actually better than the ones I've had at restaurants! I took the advice of others and just mixed the veggies into the batter. I also added shredded carrots, frozen spinach, and potatoes (boiled, peeled, and chopped). I used a cookie scoop to scoop the mixture into the hot oil. Tastes awesome with ranch dressing!
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Easy Slow Cooker French Dip

Reviewed: Nov. 9, 2011
You've got to be KIDDING me, right?! Someone please pinch me so I know I'm not dreaming! This is absolutely THE best French dip I've ever had!!! And I've had some pretty awesome French dip sandwiches in my lifetime. My husband, who never usually has the au jus with his sandwiches, was converted into a dipper! I must say, I am not a beer fan at all and was quite hesitant about adding the beer (I used Guinness), especially after smelling it I thought I ruined the whole thing. But it really adds a wonderful flavor. I added some garlic powder and just a few splashes of soy sauce for extra flavor. I made French baguettes from this website to serve the meat on. I cannot wait for dinner tonight so I could have the leftovers!!
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Caramel Popcorn

Reviewed: Nov. 2, 2011
Well, I was silly enough to think that we'd still have enough popcorn even if I halved the recipe, since it's just me and my husband. We ate all of it in just one day! Needless to say, we will never be buying store-bought caramel popcorn again. Make sure the pot you are using is big enough for the caramel sauce, as it will nearly double in size as it is boiling for the 4 minutes. Don't be worried about getting all the popcorn pieces coated all at once, because the caramel will melt and distribute over the pieces during baking/stirring. I baked mine for 45 minutes as per previous reviews and the popcorn was perfectly crunchy. I also added peanuts, but I'm curious to find out if there is a good way to make the peanuts stick to the popcorn.
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Iced Pumpkin Cookies

Reviewed: Oct. 22, 2011
So awesome! I used margarine instead of butter which cuts the calories to 101 and the fat to 2 grams per serving. The flavor/texture is still out of this world delicious!
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Ladyfingers

Reviewed: Sep. 16, 2011
I want to eat these like popcorn but I better save them for the tiramisu I am soon to make ;)
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Artichoke Chicken

Reviewed: Sep. 7, 2011
Wow! This chicken is to die for. I know a good recipe when I get that "Oh my god!" response from my husband when he takes his first bite. Just when I thought it couldn't get any better, this made AWESOME leftovers the next day! I will definitely be making this again and again, and would consider cooking this for special occasions, it tastes that great! Like something you can get only at a fancy restaurant!
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Hearty Ham Casserole

Reviewed: Sep. 6, 2011
My hubby and I enjoyed this! It tasted like Christmas dinner in one dish. I followed the recipe as is, but next time I might use this for a pot-pie filling!
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4 users found this review helpful

Chicken Enchilada Soup III

Reviewed: Apr. 16, 2011
This is really tasty! I am going to make this over and over again. It's much easier than making actual enchiladas and tastes just as good. I roasted a whole chicken and used the breasts, it makes for very tender and juicy chicken and then you can use the rest of the chicken for something else. My husband gobbled this right up.
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Restaurant-Style Buffalo Chicken Wings

Reviewed: Oct. 10, 2010
These wings are to die for!
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7 users found this review helpful

Displaying results 1-20 (of 69) reviews
 
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