atbarber Recipe Reviews (Pg. 1) - Allrecipes.com (13428758)

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Rosemary Ranch Chicken Kabobs

Reviewed: Jun. 13, 2010
This chicken was delicious! I didn't have any ranch dressing so I substituted a creamy parmesan peppercorn dressing instead. I used only a few shakes of Himalayan salt and omitted the sugar. I will definitely be using this marinade throughout the summer! Thank you Theresa for a great recipe!
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Photo by atbarber

Murgh Makhani (Indian Butter Chicken)

Reviewed: Oct. 19, 2014
This was delicious! Made a couple of substitutions based on what I had at hand - Coconut milk for half and half, celery leaves for fenugreek leaves. Made my own spice mixtures from recipes on this site. I used boneless, skinless chicken breasts instead of chicken thighs which is what I had on hand. My cooking oil was extra virgin organic coconut oil. Served over brown basmati rice and added some fresh broccoli and green beans during the last 15 mins of cooking. Delicious!
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Mexican Bean Salad

Reviewed: Jun. 17, 2012
This is a very versatile salad. You can use different color peppers, add a jalapeno pepper to add a little more kick, etc. I've made this with dried cilantro if that's all I had on hand, substituted apple cider vinegar for red wine vinegar and it's still delicious. I usually cut down on the amount of sugar as I don't find it necessary. More than one clove of garlic usually finds its way into this recipe when I make it! It's marinating in the refrigerator now...can't wait until dinner is ready! :) EDIT: I made this again today and decided since sweet corn is in season, to lightly steam a couple of ears of corn then cut the kernels off the cob for the salad. Really so much better than frozen or canned corn!
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Tender Pan-Fried Chicken Breasts

Reviewed: May 16, 2015
I made these last night for the first time and really enjoyed the flavor and the fact that they were so moist. I did omit the tarragon and the ginger and added some cayenne pepper based on personal preference. Baking the chicken on a rack keeps the bottom of the chicken breasts nice and crispy! I used avocado oil to brown the chicken breasts since it can withstand high temperature cooking. This recipe satisfied my cravings for fried chicken! I'll be making it again soon!
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Big Al's K.C. Bar-B-Q Sauce

Reviewed: Jul. 6, 2015
Really, really loved this sauce! It was easy to make and I had all of the ingredients on hand. Used it on some baby back ribs and wish I had made more of it! No more bottled sauce for me!
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Butter Rich Spritz Butter Cookies

Reviewed: Dec. 21, 2014
Love the buttery taste! Easy dough to work with.
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Egg Scramble

Reviewed: Aug. 7, 2012
Very tasty recipe! I diced two smaller organic red skin potatoes (with skins on) and sauteed them first in a little butter until browned and soft. I then added the onions, followed by some grated, fresh garlic. I substituted some fresh, chopped swiss chard because that's what I had on hand. A few dashes of cayenne pepper and a dash of hot sauce gave this dish a nice flavor without being too spicy. I had some organic, raw cheddar cheese to top this off with, which was really the "icing on the cake". Can't wait to make this again!!
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Hummus III

Reviewed: May 19, 2012
This is a great starter recipe for some awesome hummus! I love garlic so I added a couple of extra freshly minced cloves. Fresh lemon juice is a must, as well as about 1 tsp of ground cumin and a couple of dashes of cayenne pepper. Like other reviewers, I used a bit less tahini and had to use some reserved juice from the garbanzo beans (about 4-6 TBLS) in order to get the right consistency. No need to buy hummus when you can make it as awesome as this!
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4 users found this review helpful

Lemon Asparagus Risotto

Reviewed: Nov. 28, 2013
Very good recipe! I added the raw asparagus (broken into about 1inch pieces) to the risotto mixture during the last 7-8 minutes of the cooking time. I also added a can of wild caught sockeye salmon at the end to make this dish a main entree. The lemon and lemon zest really brightens this dish. I paired this dish with a Sauvignon blanc from New Zealand. Perfect!!
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Double Tomato Bruschetta

Reviewed: Jun. 17, 2012
This is good. I've made this bruschetta topping on a few occasions and it's always a big hit. Never any leftovers. Be sure to let the topping marinade for a little while to let the flavors come together. I have made this without the sun-dried tomatoes as I didn't have any and it was still delicious!!
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Double Layer Pumpkin Cheesecake

Reviewed: Apr. 7, 2012
Very tasty and great presentation!
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Vegetarian Moussaka

Reviewed: Sep. 4, 2011
This was very tasty! I roasted my veggies in the oven like others had suggested. I baked it in the removable crock of my slow cooker then kept it warm in the crock pot until we were ready to eat it. Everyone LOVED it and it went well with the grilled portobella mushrooms and salad that we had for dinner!
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Prize Winning Baby Back Ribs

Reviewed: Jul. 6, 2015
So many things I like about this recipe and reviewer comments: the tip for how to remove the membrane, the idea of starting them in a slow oven and finishing them on the grill and the spice mixture itself! I started my ribs in a 300 degree oven by placing the seasoned ribs on a rack and covering the aluminum foil lined pan with foil. I left them in the oven for 3 hours until they were "fall off the bone" tender. I made my own BBQ sauce using Big Al's K.C. Bar-B-Q Sauce (also on this site) and applied it to the ribs once I took them out of the oven and put them on the grill to finish. They were a huge hit! I will definitely be making these again soon!
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Grandmother's Pound Cake II

Reviewed: Jun. 17, 2012
This was very good and easy to make. I did add a little bit of vanilla extract to it which enhanced the flavor. I only wanted to make one loaf so I scaled the recipe down to 10 servings without any problems. I used this as a base for strawberry shortcake. Several of my guests went back for seconds. I had a request to make this again for Father's Day to go along with some locally grown organic strawberries! YUMMY!
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Flourless Chocolate Cake II

Reviewed: Apr. 1, 2012
After reading the reviews, I made the following changes: Used 8 oz of semisweet baking chocolate and eliminated the cocoa powder. Separated the eggs and whipped the egg whites before folding into the rest of the mixture. I brought this to a dinner party last night and served it topped with whipped cream and fresh raspberries. Not a crumb was left and everyone wanted the recipe! We paired this dessert with a bottle of 7 Deadly Zins wine from Sonoma Valley which turned out to be an excellent pairing! Thanks for sharing this awesome recipe, Shana!
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20 users found this review helpful
Photo by atbarber

Fettuccine with Sweet Pepper-Cayenne Sauce

Reviewed: Sep. 27, 2011
This is an awesome base recipe! I read a number of reviews and incorporated some of the things that others suggested. I doubled the garlic, used one red pepper and one green pepper and added a diced onion and some escarole to the vegetable mixture. I also added some hot poultry Italian sausage that had been browned and crumbled first. Instead of fettucine, I used linguine because it's a little lighter. I didn't have sour cream on hand so I substituted plain Greek yogurt. I love spicy so I used closer to 1 tsp of cayenne pepper. This is a keeper!!
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Chicken Nuggets

Reviewed: Dec. 5, 2010
Easy to make...adult and kid friendly, too! I cut the amount of butter in half and added a little olive oil instead to save on calories and saturated fat. These were a big hit!
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Butternut Squash Soup

Reviewed: Oct. 3, 2009
Yummmmy! I did modify the original recipe a little bit. I substituted green onion for the onion, fresh cayenne peppers (3 seeded and chopped) for the ground cayenne pepper. I sauteed the green onion, chopped cayenne peppers and two gloves of fresh garlic in about 2 T of butter until tender. I roasted the squash in a 375 oven as others had suggested prior to adding it to the pan with the sauteed onion mixture and 3 cups of chicken broth. I had to simmer the mixture about 10 minutes so that the squash was the right consistency to blend with my hand blender (right in the pan). I also added a little salt and fresh ginger. I blended in about 4 ounces of reduced fat cream cheese as the last step. My boyfriend raved about the soup! This soup will find its way to our table a lot during the upcoming cooler months! Delicious!
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Flourless Peanut Butter Cookies

Reviewed: Jun. 4, 2011
Love this recipe! So easy and sooo yummy! i did add a little bit of vanilla and baking powder as others suggested! Thanks Stephanie for the great recipe! :)
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Quinoa and Black Bean Chili

Reviewed: Apr. 1, 2012
Very delicious and nutritious! I left out the zucchini and the corn (didn't have any), added a second jalapeno pepper and used an orange pepper instead of green as that's what I had on hand. I used one can of black beans and one can of pinto beans. This version was quite spicy, but that's how we like it! Great recipe and very easy to alter based on what you have in your pantry!
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