AUBYRD Recipe Reviews (Pg. 1) - Allrecipes.com (1227904)

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Kathy's Award Winning Barbeque Sauce

Reviewed: Jul. 5, 2002
After two years of trying barbecue sauce recipes I have finally found one that we all think is great. My daughter would prefer it a little less spicy, so I will probably make some for her with a little less cayenne. Also, I used half molasses and half corn syrup. Superb!!!!
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14 users found this review helpful

Honey Mustard Grilled Chicken

Reviewed: May 2, 2007
Just used this as a marinade with yellow mustard and worchestershire sauce because that is what I had. Marinated chicken pieces for about an hour and then grilled. FABULOUS. Served leftovers cold the next day and they were excellent, with a nice hint of the marinade flavor. Will definitely have this as a regular recipe.
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French Onion Soup Gratinee

Reviewed: Dec. 15, 2007
I've made this soup twice since finding it two weeks ago and loved it both times. I've varied the ingredients a little depending on what I have (type of onions, cooking wine, beef bullion) and it still comes out great. I even save what is left over and reheat it the next day....its still wonderful. I've been looking for this recipe a long time. Excellent!!!
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Coconut Macaroons

Reviewed: Jan. 20, 2008
An excellent recipe that is both quick and very tasty. I think the "magic" here is in using excellent vanilla. I have Mexican vanilla which has a wonderful flavor of its own. The cookies were wonderful and the size of the recipe great as it didn't leave too many to store.
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2 users found this review helpful

Pork Roast With The World's Best Pork Loin Rub

Reviewed: May 6, 2008
Wow! Simple and great. I used this on a pork tenderloin I had cut in half since its only the two of us. Rubbed the meat and then because of schedule changes let it sit in the fridge for an extra day. Cooked on the grill, first searing the sides and then cooking indirect for about an hour. It was fantastic, full of flavor, tender and moist. A definite keeper!!!
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Baked Buffalo Wings

Reviewed: Dec. 6, 2014
Great basic recipe. The two things we did differently that put them over the top: 1st we steamed them for 10 minutes to get rid of excess fat. Then, after drying, we dredged them in the dry ingredients, put them on a pan sprayed with cooking spray and baked. When we pulled them out, we tossed them in Frank's hot wing sauce, minus the butter to again reduce the fat content. With these adjustments we may never buy store bought wings again.
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2 users found this review helpful

Easy Garlic-Lemon Scallops

Reviewed: Jul. 6, 2008
I love the simplicity of this recipe. One change I have made since finding it, I saute the scallops in a mixture of 1/2 butter, 1/2 chicken broth to cut back on the fat. It still has a wonderful taste and is much better for you. I use homemade chicken stock that I make ahead and freeze in ice cube trays for ease of use.
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Peanut Butter Noodles

Reviewed: Jul. 22, 2008
Gave this 5 stars because its a great basic recipe that is easy to "customize" to personal taste. I like a little less honey and a little more soy sauce/peanut butter. The fresh ginger is a very nice touch. I do use red pepper flakes for the heat, because its what I always have on hand. UPDATE: Adding chicken makes a great complete pasta salad, served cold or hot.
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2 users found this review helpful

Chicken Pot Pie VIII

Reviewed: Oct. 13, 2008
Outstanding dish! Based on other reviews, I... -- halved the filling -- nuked the diced raw carrots and potatoes 2 minutes on high before adding to the 'gravy' -- substituted English peas for mushrooms -- brushed the raw bottom crust with egg white to ward off that soggy feeling I also made the crust with Crisco instead of lard; but both crust and the pie worked very well together. This is definitely a keeper!!!!
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Orzo and Shrimp Salad with Asparagus

Reviewed: Apr. 4, 2009
This is great, especially with fresh shrimp. I had 2 pounds of shrimp, so I boiled some for later then cooked the pasta in that water. Much easier than using shrimp peels. Definitely a keeper.
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6 users found this review helpful

Juicy Roasted Chicken

Reviewed: Apr. 18, 2009
I think this is a great recipe for a basic, moist chicken. You can always add some spices to your liking; but we enjoyed it just as is. Very juicy and moist. I prefer dark meat, but even the white meat of this chicken is good.
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1 user found this review helpful

Merwin's Shrimp Gumbo

Reviewed: Jun. 30, 2009
If I could rate it higher I would. This is FABULOUS!!! I used a cajun andoille sausage to help pump up the seasonings. First I made it as directed, then I started playing, adding an assortment of seafood, etc. Its a great recipe to make either as is, as a chicken and sausage as some reviewers have said, or to get fancy and add all sorts of seafood for a wide range of flavor. The sausage you use will have a lot to do with the spiciness of the dish. I've tried two and much prefer one that is made in New Orleans. Also, living on the coast, I have access to some wonderful fresh seafood and I'm looking forward to experimenting some with different types.
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3 users found this review helpful

Avocado-Shrimp Salad

Reviewed: Nov. 29, 2009
This is a great recipe. After reading the reviews, I made with the Mexican Bean Salad dressing from this site and it turned out so great I kept going back for more. While the original recipe is good, I like the addition of black olives and the different dressing to give it more zing. Such a plus not to have the typical mayo dressing.
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Zesty Potato Salad

Reviewed: Jul. 10, 2010
I first saw this recipe in an old Southern Living, then I lost my copy of the magazine. So glad to have it here on the web. Normally I make the typical Southern mustard type potato salad, but this is a wonderful change. We especially enjoy it with fresh shrimp (in Savannah we get lots) and other summer grilled meats.
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Teriyaki Sauce

Reviewed: Jan. 5, 2011
Makes a great, light base for doing a quick stir fry, not too sweet and something I think I can tweak as I get more acquainted with the combinations.
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2 users found this review helpful

Roasted Beets with Feta

Reviewed: Mar. 17, 2011
This was wonderful. Flavorful, pretty and easy to boot. I had to substitute garlic, spring onion and a little sweet onion for the shallots, rice wine vinegar for the red wine vinegar and goat cheese for the feta; but it was still terrific. So flavorful I forgot to save the last bite so I could try it cold. Can't wait to do this one again. UPDATE: Tried this with golden beets today, still excellent. Because I'm on low sodium restriction I'm sticking with the goat cheese, and I crumble it fresh over each serving to help it stay a little crumbly.
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Roasted New Red Potatoes

Reviewed: Apr. 9, 2011
These are perfect the way they are. I did grind some sea salt and fresh pepper, mix it together and then sprinkle it over the potatoes and oil I put in a plastic bag to coat. They turned out wonderfully, just enough flavor to compliment the grilled chicken and fresh veggie crudities. Even hubby loved them, and he's always resistant to trying new recipes.
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Chili-Lime Chicken Kabobs

Reviewed: Aug. 6, 2011
I used Ancho Chili Powder and Nellie and Joe's Key lime juice as we like to reserve our fresh limes for eating plain. Marinated for about 6 hours, grilled with pineapple, zuchini, onion and mushrooms. Hubby was prepared not to like, wound up loving it. Spices blend nicely together.
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4 users found this review helpful

Sesame Noodles

Reviewed: Sep. 1, 2014
I really enjoy the versatility of this recipe. After trying it as written for the first time, I made these changes: Following other reviews, I reduce the oil and sugar by 1/3. I do sub chili oil for chili paste because it's what's in my pantry. Put a cup of edamame in it, along with some onion an orange pepper. For the initial serving, I heat the noodles in the sauce, per one recommendation and serve it warm. Put the rest in the fridge to serve as a cold salad. That way I have the best of both worlds. Thanks for posting.
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Corn On The Cob (Easy Cleaning and Shucking)

Reviewed: May 25, 2014
Followed the cooking directions here and decided it needed one more minute in my microwave. Second time around I cooked it 2 1/2 minutes per side. It was perfect. No silk, easy clean up and no heat added to the kitchen. Since different microwaves are different powers, you may need to experiment slightly to find the perfect time for yours; but this is my new go-to way to cook corn on the cob.
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4 users found this review helpful

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