shasty Recipe Reviews (Pg. 1) - Allrecipes.com (1281112)

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Grilled Chicken with Rosemary and Bacon

Reviewed: Jun. 19, 2011
We made this exactly as written and it was so very good. Don't let the amount of garlic powder scare you away! We sprinkled 1tsp on each half breast (1/2 tsp on each side). The bacon wasn't super crispy but that didn't take anything at all away from this. We even accidentally lost track of time and the probe said 190 degrees...we panicked a got it off the grill asap and it was still moist and tasted great!! VERY EASY! Might try a different bacon next time for variety.
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Bacon Ranch Chicken Skewers

Reviewed: May 30, 2012
Definitely make your chicken pieces at least 1 inch. We marinated ours over night and it turned out great. My kids loved the flavor but said the best part was the bacon, at least I know that the bacon taste isn't lost. Using thick cut was important for this. The onion pieces helped keep the bacon on. Thanks for the recipe.
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22 users found this review helpful

Festive Breakfast Casserole

Reviewed: Nov. 16, 2011
I made this for a celebration at work and it turned out really well. I inadvertently made the following changes I used 1lb mild country sausage and a whole loaf of bread (helps to check the recipe and not do it from memory). At first I didn't think there was enough liquid but it turned out ok. I liked the amount of sausage I used, think it would have been too much bread for my taste with out it. It was a good casserole but really basic. I wouldn't describe it as festive at all. I think that next time I'll add pepper jack cheese and a mixture of bacon and sausage.
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14 users found this review helpful
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Ham and Corn Beignets

Reviewed: Jul. 11, 2011
This was really good! I made it as close to the recipe as I could. The only changes I had to make were I used 1/2 c re-hydrated minced onion (my red onion was well past it's prime) and only 1/2 T cayenne pepper (learned from a previous experience that 1 T is WAY to much for my family). The ham and corn had a nice sweet contrast to the savory spice of the dough. Keeping the oil at temp is important to avoid a dense beignet. (funny I didn't know beignet was French for fritter or fried dough. I looked it up since the first thing my hubby said was "That's a fritter."). I used a cookie scoop to drop it into the oil and found that the more horizontal I could get the scoop the better the batter came out. This is going to make a big batch for my family of 4 so I'm going to try to freeze the cooked ones and reheat in the oven and see how that turns out. UPDATE: Freezing them turned out great. Thaw in fridge and bake at 350 until warmed through and crispy. Will make again possibly with crab meat in 1/2 batch and andoulle in the other (sans pepper for this). Now to find a great dipping sauce.
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10 users found this review helpful

Tater Tot Casserole

Reviewed: Nov. 16, 2011
Really good! I only switched the soup to cream of chicken because my hubby really isn't a fan of onions so the amount already called for was enough for him to take. My girls both asked for more after finishing their first serving in about 5 min (usually takes them 30-45 min to eat supper) so I would say kid friendly as well. We did add cheddar cheese on the top and didn't really think that it added anything. I will probably double the worcestershire and ketchup mixture and maybe add green onions. Really good recipe and easy on the budget.
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9 users found this review helpful
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Easy Challah Bread

Reviewed: Aug. 28, 2011
I used my bread machine on dough setting and made it exactly according to directions. It was really sticky when it came out but used a few tbsp flour to make ropes and it worked great. We used the butter option to brush it, I did initially think that 1 tbsp wouldn't be near enough but it worked beautifully. If you do this by hand you really only need to keep your hands floured when kneading. The more flour you add the drier it is going to get. As to the "killing the yeast" comment in my opinion your yeast may be old...this is a standard temp for water to bloom the yeast in. Or maybe salt was added while it sat. When salt is added to yeast while it sets to bloom it can cause it to die. Instead add everything and don't let the yeast set or wait to add the salt when you add the flour. The honey (sugar) makes the yeast to grow. Made our whole house smell AMAZING!!
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9 users found this review helpful

Springfield Style Cashew Chicken II

Reviewed: Mar. 23, 2006
I've made this so many times and my hubby will eat it for days on end. Perfect for those who don't like all the veggies that come in Chinese food. Since the sauce is seperate you can add as much or little as you like.
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7 users found this review helpful
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Hoisin (but not really) Country Ribs

Reviewed: Jan. 26, 2012
Very good! I didn't have peanut oil so I used the Smart Balance oil on hand. I agree with another reviewer that browning isn't necessary. I cooked them on high for 4 hours and the bones we're falling out. I love the ease of this recipe and the short list of ingredients. I would suggest trying a whole onion, adding garlic and some sriracha for some heat. A good side in my opinion would be quinoa, sticky rice, or a steamed/grilled veggie.
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4 users found this review helpful
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Bubbie's Grits Casserole

Reviewed: Aug. 29, 2011
We have seen several things about grits and have wanted to try them so this was a great opportunity to do that. This recipe was really simple. We followed the directions exactly. It didn't need very much salt at all in our opinion ~ you'll want to taste it to see if salt and pepper are needed before adding in the eggs since tasting raw eggs can potentially make you sick. It is rather runny so moving it to the oven can be a little tricky. We cooked it for 30 min and checked it, it was bubbly but not golden brown. 10 more minutes and a beautiful browned cheesy crust and the grits were completely set. Great creaminess from the processed cheese and the sharpness from the cheddar and who doesn't love bacon? I sprinkled cilantro on the top and chalula sauce on my plate (after tasting so I could review fairly). My one question was why did I need to cook 8 slices of bacon to only use some of the grease and half of the cooked bacon? Perhaps I was supposed to sprinkle it on the top with the cheddar cheese. I make a bacon sandwich instead ;)
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Super Strawberry Sherbet

Reviewed: Jul. 11, 2011
The fresh strawberries in this was AMAZING but you can definitely cut the sugar in half. It is very soft serve when it comes out so we are freezing it over night for a firmer texture. Next time I'll cut the sugar in half and maybe try 1c white sugar or splenda and 1c brown sugar. Really a good recipe though, just too sweet.
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4 users found this review helpful
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Guinness® Corned Beef

Reviewed: Apr. 11, 2012
My family loves this recipe. It is so moist and juicy. I do make this in the crock pot for about 5 hrs on low. I typically add 1/2 head of cabbage that is cut in quarters and separated about 1 hr before it's done cooking, otherwise you'll just have cabbage mush. Another thing is that the packaging companies seem to think one size fits all when it comes to the seasoning packet. So we looked at the seasoning packet and supplemented with what we had on hand to make sure it was flavorful.
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3 users found this review helpful
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Oatmeal Chip Cookies

Reviewed: Dec. 17, 2011
Just the right amount of chewy and gooey!
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3 users found this review helpful
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Zesty Italian Crescent Casserole

Reviewed: Oct. 9, 2011
This was super good! We use dehydrated onion and added 1 1/2 italian seasoning to the meat. Also followed a reviewers advice of adding 1/4C butter and 2tbsp minced garlic to the cheese and sour cream mixture. My girls (5 and under) said it was fantastic. We'll probably do 1/2lb italian sausage and 1/2 lb hamburger next time! SOO good.
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3 users found this review helpful
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Cheddar Pennies

Reviewed: Jul. 9, 2011
Made these exactly as directed. My dough was super crumbly so I added hot water and it took about 1/2 C to get it to stick together. Baked for 23 min and they weren't very crispy so I added 5 more min. I didn't want to burn them so I took them out. We tried them but found them to be bland so I tossed them with a bit of garlic salt and they were much better. To me this was alot of butter with no reward. If a recipe calls for a stick of butter I am expecting indulgent...this just didn't have that.
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Grandpa Gunn's Raw Veggie Dip

Reviewed: Nov. 30, 2006
Oh my this is so good. It's not the normal ranch dip that is normaly served and was a huge hit. I wouldn't change a thing.
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3 users found this review helpful

Oven-Grilled Chicken and Vegetables

Reviewed: Aug. 1, 2013
I used salted and peppered chicken thighs as these veggies tend to lack seasoning. Since it's summer I grilled out and put the veggies in a foil pouch with 1/2 tsp garlic powder and onion powder. Love the ease of the product but would love more seasoning.
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HERDEZ® Eggs Bandito

Reviewed: Jul. 11, 2013
The lime pairs perfectly with the chorizo. Could definitely be hotter, but a great recipe as is.
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2 users found this review helpful
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Garlic Herb Grilled Chicken

Reviewed: Jun. 28, 2013
First the breasts at my local grocer are super thick so I cut them in half horizontally then I split the chicken into two batches: one made exactly like the recipe and the other I added Mrs. Dash garlic and herb seasoning (about 1/2 tsp each halved breast). The ones with Mrs. Dash seasoning tasted so much...well actually tasted! The ones in broth only were moist but not much flavor. I served with grilled asparagus and brown rice.
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Black Bean and Couscous Salad

Reviewed: Jun. 28, 2013
Bright flavor and beautiful presentation. I doubled the dressing and used a box of Far East parmesan couscous. I'm not sure if I overcooked the couscous or letting it sit over night caused the couscous to have a bit of a gummy texture. Also I only had one can of black beans so I used a can of ark red kidney beans for my second can. This was really good and a perfect summer salad to go with your grilling!
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Creamy Rice Pudding

Reviewed: May 9, 2013
We love rice in our house and this is a fantastic way to use it up! I also added freshly grated nutmeg and cinnamon to mine (1/4 tsp each) and used skim milk. While the rice and milk were cooking I warmed the reserved milk slightly and added the raisins to soak and plump up. Very good treat!
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2 users found this review helpful

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