Achan Recipe Reviews (Pg. 1) - Allrecipes.com (13126688)

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Chicken Breasts with Herb Basting Sauce

Reviewed: Jun. 19, 2014
This will definitely be on my rotation! I tend to stay away from baked chicken dishes as they're always bland, dry or both. This recipe is the antidote to those problems. The skinless, boneless chicken breasts were moist and delicious. Definitely consider doubling the recipe -- so glad I did. I didn't have marjoram so used basil instead and added parsley to the mixture instead of as a topping. I also used 5 cloves of garlic ( love garlic!) and 1/4 cup of diced onions. In addition, I mixed together 1/4 cup of Sauvignon Blanc (it was already opened), 1 tablespoon of fresh lemon juice and 1/4 cup of diced onion (onion fan here). I spread 2 tablespoons of the wine mixture on the baking pan before adding the herbed chicken breasts then poured the remaining wine mixture over the chicken. Baked for 20 minutes with the foil on then 20 minutes with it off followed by 3 minutes under the broiler made the perfect chicken!
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Arrabbiata Sauce

Reviewed: Aug. 26, 2010
We had an absolutely amazing meal yesterday. My partner thought the dish was definitely restaurant quality! I sauteed 1/4 lb diced pancetta with the onions and garlic, simmered the sauce for about 45 minutes before adding in 1 1/2 lbs of jumbo shrimp and let that simmer for an additional 25 minutes. Taking the advice of other reviewers, I cut the sugar down to 1 teaspoon and the red pepper flakes to 1/2 teaspoon. 1 teaspoon of sugar was more than enough for my taste and I may cut it down just a hair. I love spicy food but can't imagine how hot the dish would have been with 1 teaspoon of red pepper flakes! Ouch! The dish was served over spaghetti and was just divine. We have at least 2 nights' worth of food so perhaps we'll have it with penne tonight. Can't wait!!
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Hummingbird Cake IV

Reviewed: Dec. 6, 2009
This cake is amazing! The only changes I made were to 1) replace 1 1/4 cups vegetable oil with 3/4 cup olive oil and 1/2 cup applesauce, 2) toast the chopped pecans and walnuts in the oven for 15 minutes at 350 degrees and 3) add about 1/2 cup coconut. It tastes very similar to the hummingbird cake from Magnolia Bakery and Buttercup Bakeshop here in NYC. I frosted the cake with a pecan cream cheese frosting: 1) 1/4 cup unsalted butter, room temperature, 2) 8 ounces cream cheese, room temperature, 3) 1 pound box confectioner’s sugar, 4) 1 teaspoon pure vanilla extract, 5) 1/2 cup finely chopped pecans, 6) 1/4 cup coursely chopped pecans and 7) 1/2 cup coconut. I made the frosting by hand but you can use a mixer. Start by beating the butter and cream cheese until they're very smooth then add the powdered sugar a little at a time until the mixture is smooth. Then mix in the vanilla extract followed by 1/2 cup finely chopped pecans. Spread the frosting on the cake and sprinkle the coconut and 1/4 cup coursely chopped pecans all over the top and sides of the cake.
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Clam Sauce with Linguine

Reviewed: Oct. 31, 2009
This was so easy to make and tastes amazing. The recipe is now in serious heavy rotation in my house. Thanks!
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Brooke's Best Bombshell Brownies

Reviewed: Oct. 31, 2009
These are THE BEST brownies ever!!! I made a few changes to suit my dietary needs but lemme just say these are the fudgiest, yummiest brownies out there. Here are my changes for making half of the mix that the recipe calls for with calories and fat grams for those who are curious. I used Green & Black's organic cocoa powder which was key to the brownies tasting very chocolatey due to its high quality. I didn't use butter as I can't have dairy. You will not be disappointed. With the below changes calories are about 2200 and fat is about 64 grams - not too bad I'd say. These are absolutely the best! 1/8 cup olive oil – 238 calories; 42 grams fat 1/8 cup + 3-4 tablespoons applesauce* - 40 calories; 0 grams fat ¾ cup white sugar – 580 calories; 0 grams fat ¾ cup brown sugar – 627 calories; 0 grams fat 1-1/2 teaspoons vanilla extract – 20 calories; 0 grams fat 2 organic eggs – 140 calories; 9 grams fat 3/4 cup all-purpose flour – 300 calories; 0 grams fat 1/2 cup unsweetened cocoa powder – 260 calories; 13 grams fat 1/2 teaspoon salt – 0 calories; 0 grams fat
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Basic Crepes

Reviewed: Sep. 23, 2009
Simple and perfect. These crepes taste better than the ones I've had in restaurants. I had to get this recipe after returning from Paris and tasting their fabulous crepes..now I make crepes with nutella or lemon and sugar or bananas and nutella...yummy! Thanks for the recipe!
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Fish Fillets Italiano

Reviewed: Sep. 16, 2009
This was absolutely amazing. I made the following changes: finely chopped small onion, 5-7 cloves garlic (pressed), 3/4-1 cup olives but adjust to your own taste as I love olives and others might find the taste overpowering, used the entire can of italian style diced tomatoes (juice and all) - the recipe doesn't say but I wanted be clear that you do use the juice in the recipe, 1 1/2 tablespoons of italian seasoning, 1/3 teaspoon of red pepper flakes for a little kick and 1 1/2 pounds of thickly cut cod. I simmered the sauce for 10-15 minutes, added the cod and then simmered again for another 10-15 minutes. You may have to simmer for less time if the cod is thinly cut. I served the sauce over couscous and it was delicious. I froze the rest of the sauce and the following week added 1 pound of shrimp and served it over fettuccine with some sprinkling of parmesan cheese - my S.O. and I were licking our chops and wanted more. This is such an easy and fantastic recipe that it'll definitely be in our dinner rotation.
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World's Best Lasagna

Reviewed: Sep. 16, 2009
Oh my god this was absolutely amazing! I try to be unbiased about my cooking but even I couldn't stifle the "mmmm, oh my god this is sooooo good" comment after the first bite. My S.O. loved it and couldn't stop raving about the dish. I made some changes as provided by others. I used 1/ 1/4 lb beef, 1 whole medium onion, 6-8 cloves of garlic, substituted chicken stock for the water, omitted salt, used 1/2 cup of fresh basil, omitted fennel since the sausage had fennel in it, 9 lasagna noodles soaked in hot water for 20 minutes, added a dash of nutmeg to the ricotta (next time I might add 2 dashes), used 2 teaspoons of italian seasoning, and made the sauce and ricotta mixture the day before cooking it. I did simmer the sauce for 3 hours but next time I'll probably reduce the time to 1-2 hours. I used a larger pan than the 9X13 to avoid overflow and I'm so glad I did. To assemble lasagna, spread meat sauce in the bottom of a 9x13 inch baking pan or a slightly bigger one to avoid overflow. Arrange 3 noodles lengthwise over meat sauce. Top with mozzarella cheese slices and then Parmesan cheese. Second layer is meat sauce, noodles, ricotta cheese mixture, and Parmesan cheese. Third layer is meat sauce, noodles, mozzarella cheese, and Parmesan cheese. The lasagna fed us for 3 dinners with sauce for 2 dinners between 2 people! 5 days worth of food - not a bad investment at all. Next time I'll double the sauce and freeze the rest for a quick dinner during a hectic week/weekend.
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Barbeque Halibut Steaks

Reviewed: Mar. 21, 2009
This was amazingly delicious and easy to make. I made this recipe with cod one day and then with salmon a few days later and served both with rice pilaf and broccoli. I doubled the sauce recipe so that I could drizzle it over the fish and broccoli. I baked the fish in the oven at 400 degrees for about 35 minutes for 1.4 lbs of cod and 1 lb of salmon. This sauce is like crack...I'm putting it on everything! I love the way the sauce tastes with rice pilaf. This recipe will definitely show up regularly on our table. Thanks!
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