PIEDRASPR Recipe Reviews (Pg. 1) - Allrecipes.com (1232529)

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Spicy Rapid Roast Chicken

Reviewed: Mar. 8, 2009
If you are not into spicy, and/or your meat is dry, I suggest a few things: First, lift the chicken skin and rub your spices into the actual meat as well as the skin. I suggest cutting a lemon into half, and squeezing and rubbing the lemon juice on the skin. I then use garlic, cracked pepper, and other spices on the chicken. I take lemons and limes and stuff the chicken with it. No stuffing to suck the juice out of the bird! It infuses the bird with excellent flavor, keeps it light for summer dishes, and helps preserve the juiciness. Last, but not least, I'm a white meat girl, and hate a lot of fat and calories. Cook your bird upside down - breast (with skin) at the bottom. The moistness from the dark meat and the rest of the bird sinks into the white meat. The breast skin is not as tempting, because the breast has soaked the flavor. All in all, great when having to whip together a quick, and healthy, meal!
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4 users found this review helpful

Butter Chickpea Curry

Reviewed: Mar. 8, 2009
Turned out incredible. I didn't have the garam masala, and just added curry and garlic, and still had a rich flavor. Served over brown rice and with a side of bread, it made for a cozy meal.
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0 users found this review helpful

Baby Back Ribs

Reviewed: Nov. 20, 2008
I agree with an earlier reviewer...I'm just as happy to have a recipe tell me the best WAY to cook a recipe and not just great ingredients. Putting the ribs under a broiler uncovered for the last 10 - 15 minutes after covering with another brushing of sauce gave them the great, sticky tang of restaurant style ribs. Use heavy duty foil or non-stick foil as a lighter foil will not make it! I've also had to shorten the time marinating and used a rub and refrigerated for just 4 hours, and still came out great. Thank you for this recipe!
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2 users found this review helpful

Pan-Fried Asparagus

Reviewed: Apr. 18, 2008
I used minced garlic in my fridge, like another user suggested, and that really cut down on cook time. I also ran out of regular olive oil, and had some garlic infused olive oil on had, so I braised the asparagus with that as well. It was so delicious! I didn't use any salt, but sprinkled some of Penzey's Lemon Pepper blend at the last second, very light, to keep the flavor from being knock-out garlic, so I think that helped. I served this with minestrone soup and fresh bread...perfect spring dinner!
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Crustless Spinach Quiche

Reviewed: Apr. 18, 2008
This was an easy to doctor recipe. I followed another user's suggestion and put these in muffin tins...I was able to add cheese on top to half and not put cheese at all in the other half, to knock out some calories and for those that were lactose intolerant. I also used fresh spinach, which I thought gave it a nicer flavor. For the ones with cheese on top, I added the cheese to melt the last 7 - 10 minutes or, cooking them in the muffin tins for a total of 20 minutes. I also threw some low-fat turkey smoked sausage in there to give it a little more of a savory taste. So half the folks got a vegetarian dish, while the other half had "breakfast". Oh! And I also used 6 egg whites instead of the whole eggs. Trying to keep it light before swimsuit season, for those that are counting calories!
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2 users found this review helpful

Italian Breaded Pork Chops

Reviewed: Nov. 25, 2007
This was so delicious. I didn't have italian seasoning, but I just used garlic salt and this Tuscan Seasoning from Penzey's. It was so good. For those counting points for WW, use the reduced fat parmesan and cooking spray in the pan. Why is this so yummy? Yay!
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0 users found this review helpful

White Chocolate Amaretto Cake

Reviewed: Nov. 7, 2007
It tasted delicious, but man did I feel ridiculous spending hours making this and half of the cake came out of the bundt pan, while the rest hung on for a bit more fun? I had to improvise, so I cut out the rest of the cake (for shame), and didn't frost it (couldn't). I layered it in a flat portable cake dish, and mixed cool whip and crushed raspberries to layer on top. I sprinkled unmixed raspberries on top of that. It tastes good, folks, with no frosting and the fresh berries, if you're worried about the "sweet" factor. The only reason I gave it 3 stars is because of the bundt disaster, after having to take forever to cook stuff. I feel like it's a one shot deal!
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Oven Fried Parmesan Chicken

Reviewed: Nov. 7, 2007
I'm doing WW with some girlfriends of mine, and we missed our comfort foods. This recipe is a quick convert to lower points by using reduced or fat free Parmesan, fat free margerine, and low fat crackers (I was out of breadcrumbs and everything else...I rolled them in ritz crackers!). Delicious, easy clean up, and it makes great chicken fingers to serve with dip. Muchas gracias!
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5 users found this review helpful

Cream Cheese Squares

Reviewed: Nov. 7, 2007
Easy like you wouldn't believe. Because it's so fool proof, I had this as my "gift" wrapped around baking spoons at my bridal shower. You really have to work hard at messing it up. It's pretty versatile also - I used almond extract with the vanilla. It's awesome like it's on there, but for the recipe-fearful, it's easy to snazz this up with different extracts and extra cinnamon sugar, etc. Thanks for the super easy recipe!
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0 users found this review helpful

Mall Pretzels

Reviewed: Mar. 14, 2007
Mine seemed a little thinner, so I'm just not sure if I'm just not cool enough for these. But I will tell you this - this is a recipe with A LOT of work! It took me forever to roll these...definitely not something you just "whip up". You will need to block out some time, or sweet talk some friends or family members into helping.
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Broccoli Salad I

Reviewed: Jul. 5, 2006
I am not a broccoli-salad eater, but I love this recipe. A user below asked what would be good with using this as a side...us gals at work here eat it with rotisserie-style chicken and fresh bread to try to keep it as healthy and lite for spring/summer as possible. We try to cook/buy chicken that is not heavy flavored, as the mellow chicken compliments all the flavors going on in the salad instead of competing with it. Excellent potluck and lunch food!
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Grilled Sausages with Caramelized Onions and Apples

Reviewed: Jun. 8, 2006
I used the regular smoked sausage in the store because I was short on time, and it was on sale, and went ahead and just broiled it...yum! Holy smokes, it was great! I like my sausage a bit almost burnt, so the combo of that little bit of crunch, plus sticky of the apples and onions...it was great. It was easy, it's FAST, and my guests loved it. I served it with fresh bread and side salads to make it a bit more summery instead of autumnal. Moochas smoochas for this recipe!
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Impossible Pumpkin Pie II

Reviewed: May 4, 2006
This recipe is amazing using low-fat alternatives if you're trying to cut some calories. It makes a great "take and carry" dish for a tea or brunch and is a serving of good to eat sweets that is easy if you're watching what you eat!
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14 users found this review helpful

 
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