HUSHPUPPY Recipe Reviews (Pg. 1) - Allrecipes.com (1260199)

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Quick and Easy Mexican Chicken

Reviewed: Nov. 18, 2014
I made this pretty much like the recipe, except I browned the chicken in a cast iron skillet I'd pre-heated in the oven. I then placed the skillet on medium heat to brown the chicken. After baking, I added a little more cheese. This had great flavor and I'll be making it again.
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2 users found this review helpful

Beef Tips and Noodles

Reviewed: Nov. 15, 2014
This was just OK. The sauce cooked down to nothing and the beef ended up tough and crispy. The recipe needs a lot of tweaking.
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0 users found this review helpful

Garlic Cheddar Chicken

Reviewed: Nov. 11, 2014
Not as good as I'd hoped. To get the outside crispy, you have to cook it longer. The chicken ended up dry.
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0 users found this review helpful

Texas Sheet Cake V

Reviewed: Sep. 28, 2014
I make this in a 9x13 pan and bake for 26 minutes or so. Super delicious and very moist cake. I only use 3 cups of sugar in the frosting to cut the sweetness a bit. This is a big hit!
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Bubble Pizza

Reviewed: Aug. 3, 2012
I'm in love with this! It's definitely a keeper.
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8 users found this review helpful

Molten Chocolate Cakes With Sugar-Coated Raspberries

Reviewed: Jul. 29, 2012
Am I on a Carnival cruise? This is JUST LIKE Carnival's Warm Chocolate Melting Cake! I used Ghiradelli's bittersweet chocolate, skipped the fruit, and refrigerated the batter in ramekins before baking for 9 minutes. I upended the ramekins onto a cute plate and sprinkled with powdered sugar. My husband's eyes rolled back in his head at the first bite. Mine did, too!
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9 users found this review helpful

The Best Marinade Around

Reviewed: Jul. 22, 2012
I've made this a couple times now and it's really very good. I like to get a typically tough cut of meat and this marinade tenderizes it and adds great flavor. Last night I marinated a London broil. It was juicy and tender. Everyone loved it!
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1 user found this review helpful

Pancakes II

Reviewed: May 27, 2012
This is the type of pancake I prefer: somewhat dense and thin. I was looking for a lower-in-fat pancake and thought this recipe might do the trick, thanks to no oil or melted butter. I failed to read the rest of the recipe and instead sifted the dry ingredients in one bowl and stirred up the wet ingredients in another. I dumped the wet into the dry, adding a teaspoon of vanilla like I always do, and whisked until smooth. I let the batter sit for a few minutes while I prep my pan, then cook in a little non-stick spray. My husband claims they're as good as the high-fat, fluffy pancakes, and I agree. This recipe will be a keeper.
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4 users found this review helpful

Homemade Vanilla Pudding

Reviewed: May 18, 2012
Excellent flavor. Be sure to mix dry ingredients into COLD milk before heating.
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4 users found this review helpful

Bow Ties with Sausage, Tomatoes and Cream

Reviewed: Mar. 10, 2012
Holy COW was this good! I got home from work tonight and my husband said he'd have dinner ready. He plugged in pasta and sausage into the search engine and this came up, so he shopped for the ingredients and made it for me. He is not an experienced cook, but this recipe was easy for him. This dish was AMAZING!! I told him I felt like we'd gone to a very nice Italian restaurant and was served this meal. Thank you, Linda, for my new dinner idea next weekend when his parents come to visit. You rock!
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1 user found this review helpful

Kristie's Chicken Spectacular

Reviewed: Feb. 8, 2012
I goofed and breaded both sides of my chicken breasts. Decided to bake this in an iron skillet coated with a thin film of canola oil. The coating was crispy and delicious! As I really wanted that crispiness, I left off the cheese. My husband and I both enjoyed this and we'll definitely have it again!
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2 users found this review helpful

Famous Butter Chicken

Reviewed: Dec. 18, 2011
Very tasty dish! The garlic adds a very nice touch. Make sure not to overcook the chicken so as to keep the juiciness of the meat, and don't put the butter on top of the chicken, just around the sides. The crackers are delicious and I was surprised at how crispy this came out. A definite keeper!
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1 user found this review helpful

Apple-Raisin French Toast Casserole

Reviewed: Nov. 6, 2011
I made this for company this weekend. I decided to make 1.5 times the recipe to ensure I had enough. I made one batch in a 9x13 pan and another in an 8x8 pan. I did everything as directed (serves 18 instead of 12) except I used 4 apples and only one stick of butter. I also used 1-1/2 loaves of raisin cinnamon bread. I put this together around 9 pm and popped it in the oven the next morning at 8 for 45 minutes covered. I uncovered the pans and baked for 15 minutes and ended up raising the temperature to 400 degrees for another 10 minutes to get a nice crispiness to the top. I thought it was sweet, but several of my guests had seconds and everyone talked about how great this tasted. The larger pan was the soggier of the two. I tasted from both pans and found I preferred the casserole from the 8x8, which was less soggy. Served this with sausage links, orange juice and coffee. I'll definitely have this again next time we have company.
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Balsamic Glazed Carrots

Reviewed: Sep. 4, 2011
Really enjoyed these carrots, though next time I might add just a smidge more vinegar.
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4 users found this review helpful

Chuck's Favorite Mac and Cheese

Reviewed: Sep. 4, 2011
I made this for company last night. I just now realized I didn't put in the parmesan cheese! No matter as this was gobbled up post haste. I wish I'd doubled the recipe! My husband isn't a fan of sour cream, so I didn't tell him he was eating it until he commented how good this was. I've got to make this again soon!
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2 users found this review helpful

Baked Ziti I

Reviewed: Aug. 25, 2011
My husband made this for us and it was amazing! The sour cream is the secret ingredient that really gives this meal a kick. He halved the recipe and I'm glad he did. We had leftovers the next night (my idea since I loved it so much the first night) and the flavors were even better! He asked if I'd make it using "World's Best Pasta Sauce" from this site, which would make this dish simply stellar.
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2 users found this review helpful

Yummy Honey Chicken Kabobs

Reviewed: Aug. 23, 2011
I slice chicken breasts cross-wise and marinate in this for a couple hours, then grill for 10 minutes a side, basting with the marinade in the last few minutes. Hubby and I both love it. It's a keeper!
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3 users found this review helpful

Wedding Cake Frosting

Reviewed: Aug. 23, 2011
Holy cow, is this good! I halved the recipe and it covered a sheet cake just fine. I used skim milk and 3 cups of powdered sugar and mixed for 20 minutes on medium speed with a paddle. It came out light and fluffy and marvelous. I have to stop myself from baking a cake every weekend just to have this frosting!
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6 users found this review helpful

Spicy Garlic Lime Chicken

Reviewed: Jul. 29, 2011
I've made this a couple of times and have always enjoyed it. Rather than pounding the chicken, I slice the breasts through the center and end up with thinner breast meat. This is a quick and easy dinner that always pleases everyone at the table.
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3 users found this review helpful

Lemonade Pie III

Reviewed: Jul. 21, 2011
I gave this 4 stars, rather than 5, because the recipe should make it clear that this pie should be served frozen. I served it thawed, but stored in the refrigerator, and it was a soupy mess. My guests didn't finish their servings and neither did I. There were two slices left which I put back into the freezer. My husband and I had them the next night and the texture and flavor was fabulous!
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3 users found this review helpful

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