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Amazing Pork Chops in Cream Sauce

Reviewed: Feb. 24, 2013
I fried the pork chops with shallots I had laying around. Like another reviewer suggested, you defiitely want to double the gravy ingredients and add the mushrooms to the white wine (as opposed to adding them to the cream like the recipe says). The flavors have more time to seep in and blend this way. The meal was done before we were ready to eat, so i set the pot on low for an hour, stirring occasionally. The pork was so tender and delicious!! I served it with a side of egg noodles.
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1 user found this review helpful

Juicy Roasted Chicken

Reviewed: Dec. 16, 2012
Perfect!! I had a 4 lb. chicken, but except for the cooking time (about 2 hours for me), I followed the instructions exactly. I only wish that the recipe specified exactly how much salt, and whether the bird should be breast side up or down (I did the former, but next time--and there will be a next time!-- I'll try the latter). In any case, the chicken was very succulent, tender and juicy as the writer promises. I also made Ina Garten's gravy with the trimmings. WIN!!
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My Best Chicken Piccata

Reviewed: Oct. 31, 2012
I'm not sure what happened, but the chicken went from being raw on the inside one minute and being rock hard the next. :( The flavors were good though, but I couldn't salvage the chicken breasts, so I probably won't be making this again.
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Chef John's Macaroni and Cheese

Reviewed: Mar. 6, 2012
4.5 stars. I did everything to the tee except I used pipettes instead of elbow macaroni. I found the flavor all there and there was a nice kick, but I wish it were a little creamier. I'm going to redo this recipe with less pasta next time. This is the best mac n cheese recipe I've found so far --it actually has minutes listed on cooking the roux; I'm surprised recipes don't typically have that. I mean, mac n cheese *only* depends on 2 things-- good roux and excellent cheese. I used freshly grated, New York extra sharp cheddar and it was superb. Thanks, Chef John!!
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4 users found this review helpful

Garlic Prime Rib

Reviewed: Feb. 5, 2012
AWESOME!! It was my first time making any rib roast and I made it for Christmas Eve dinner. I only had 4.5 lbs (for 2 people), so like the suggestion of another reviewer, I seared it at 460 degrees for the first 12 minutes, and then turned the oven down to 325 degrees, for 25 mins. per lb. It came out medium -medium rare--just how I like it!! Thanks, Chef Mike-- I'm definitely going to make this again!!
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6 users found this review helpful

Burmese Chicken Curry

Reviewed: Feb. 3, 2012
I've made this twice this week. I used just over a lb of chicken (instead of 2.25 lbs) and I put the chicken thighs in as is (not cut into chunks). I only had grape tomatoes, so I used those. I also added cauliflower towards the end of cooking and let it simmer, covered for about 15 minutes. This is a great recipe. The chicken was so tender and fell apart so easily!! Thank you!!
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7 users found this review helpful

Limehouse Chicken

Reviewed: May 23, 2011
Looks pretty, but just tastes okay straight out of the oven. The chicken is nice and tender, but the flavor doesn't quite develop until the next day or so. I think it might need more lime zest or lime, but I'm not sure.
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2 users found this review helpful

Slow Cooker Pulled Pork

Reviewed: May 15, 2011
MMMmm!! I used 2-lb. Boston butt with a bone in, like another reviewer suggested, as it's cheaper. The cut has just the right amount of fat in it. I found that I had to add another bottle of A&W root beer to bring the liquid level up (my crock pot is gigantic). I turned the pork over a few times, and it was completely falling apart after 5.5 hours. After draining the rootbeer, I topped it with local Climax moppin' and soppin' sauce (which I was initially apprehensive about). So juicy, tender and delicious!!
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3 users found this review helpful

My Crab Cakes

Reviewed: May 9, 2011
Just alright. Didn't blow my socks off. Mine came out crispy on the outside, but stringy on the inside, and a little too salty and greasy for my liking.
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2 users found this review helpful

Fettuccine with Sweet Pepper-Cayenne Sauce

Reviewed: Apr. 12, 2011
I followed the recipe to the tee, and then added grilled chicken. 1) it was painfully spicy--and i like spicy food. The recipe name should just be "pepper-cayenne fettucine" and "sweet" should be omitted from describing even its ingredients. 2) the sauce is way too watery and soupy. There is no harmony between the pasta and sauce. 3) the chicken I added was the best part, absorbing the extra cayenne. I will now be faced with the challenge of having to correct this dish so it can be eaten as leftovers.
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3 users found this review helpful

Nacho Cheese Sauce

Reviewed: Apr. 11, 2011
Easy and delicious! I used freshly-sliced American cheese, and not those gross pre-packaged singles. After melting and simmering the sauce with 7 slices, my sauce was too milky, so I added 1-2 more slices, which also makes for a thicker consistency. I know this recipe is for nachos but if you add a tsp of dijon mustard, it's also good with soft pretzels, and as an alternative to cheese in a ham and cheese sandwich.
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3 users found this review helpful

Mouse's Macaroni and Cheese

Reviewed: Feb. 17, 2011
I think the proportions are a little off (e.g. too much butter, too little pasta); the cheese is creamy when warm, but becomes grainy as it cools, and remains grainy upon reheating. I think it's important to cook that roux for at least 8 minutes before adding milk--otherwise, the flour will not cook. The recipe doesn't say this, and I had to learn the hard way. I have since used other recipes, and my favorite is Ina Garten's, done with the tips given by Chef John on his Food Wishes blog video.
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3 users found this review helpful

Turkey and Quinoa Meatloaf

Reviewed: Feb. 5, 2011
Very easy to make and leftovers make for great sandwiches! I made one 3 days ago, and another one tonight. And there's only 2 of us eating!! I used ketchup instead of tomato sauce. Also, recipe says 50 mins, but the inside isn't 160 degrees until about 65 mins. Pull it once it's 160 or it'll dry out.
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5 users found this review helpful

Easy OREO Truffles

Reviewed: Jan. 24, 2011
I chilled the oreo balls for 30 mins, dipped them in chocolate, fished them out with a fork in one hand and a spoon in the other, and then chilled them again for another 30 mins. It's messy, but deliciously worth it. There's lots of room for exploration!! ex. milk chocolate, white chocolate, peanut butter, buttefinger, mint oreos, nuts, etc. I feel so sophisticated offering people these truffles. This recipe is a keeper!
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6 users found this review helpful

Molly's Mouthwatering Tzatziki Cucumber Sauce

Reviewed: Jan. 24, 2011
Great recipe, but I added an extra clove of garlic and omitted the mayo. As another reviewer says, you need a significant amount of salt. Next time, I may add some pulsed carrots too for color.
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4 users found this review helpful

Shiitake Angel Hair Pasta

Reviewed: Jan. 5, 2011
3.5--Has potential and turns out well with some alterations (a 4.5), but as it is written, this recipe is only a 3. Tips: -You need a lot of salt and pepper to taste. -As the other reviews say, double up on the liquid, but follow what the recipe says about the solids. -The brand of chicken stock really affects the flavor. If you don't have good stock, just use all white wine. I actually thought it tasted better to forego the stock. -Leave out the stalks and just use mushroom heads; the former is too chewy. -The dish might do well with some spinach (for color) and chicken (for protein). Make it, and improve on it! It's got great potential as a base recipe!
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22 users found this review helpful

Baked Kale Chips

Reviewed: Jan. 3, 2011
These were very good, but they have to be eaten warm and fresh out of the oven (which is what I did). As they cool, they become chewy (which is what my fiance came home to).
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5 users found this review helpful

Hot Spinach and Artichoke Dip

Reviewed: Jan. 1, 2011
I made this without the mayonnaise and the bacon and it's still pretty good. I added some chili peppers to actually make it hot hot. Warning: it's very important to chop the spinach! Mine came out stringy because of this!
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5 users found this review helpful

Broiled Tilapia Parmesan

Reviewed: Jan. 1, 2011
this is the EASIEST thing to make and you'd never know, because it tastes so good!! I typically make it with a little less fish (1-1.5 lbs), because I like the extra sauce.
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4 users found this review helpful

 
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