Queen Bee Recipe Reviews (Pg. 1) - Allrecipes.com (13578853)

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Baked Teriyaki Chicken

Reviewed: Sep. 15, 2013
Perfect! I was going to give this 4 stars but I gave it 5 stars just because I'm glad Marian shared this, Thanks. This recipe wasn't flawless but with a little tweaking, it's great. The sauce would have been too salty with the 1/2 cup of soy sauce. No need to run buy low sodium soy, just cut the soy in half and replace the remaining liquid with water. This recipe will turn out tough via the cooking method recommended in this recipe. I personally did not want to stand over chicken and marinate every 10 minutes(this is why it takes so long and ends up tough) so I doubled the sauce to have enough to cover all of my chicken tenders (a WHOLE bag). I put them in a glass dish, covered with foil and baked for 40 minutes at 350 degrees. PERFECT! If you like to have thick glaze on top, save some of the glaze and after baking the chicken, increase oven temp to 425 and take the tenders out of the original dish and place them on a cookie sheet. Brush chicken with glaze and put them in for 5 minutes. Turn chicken and brush marinade on and cook for another 5 minutes. This way they turn out tender and saucy. This recipe is a keeper! My crew cleaned the entire dish!!
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Slow Cooker Texas Pulled Pork

Reviewed: Sep. 3, 2013
I made this and I didn't know what to think of it. It reminded me more of seasonings put on stew beef. It wasn't bad but the base flavor didn't truly remind me of a pulled pork BBQ sandwich. The sauce as others mentioned was very runny. It does reduce if left on low but it never thickens. The next issue is there has to be liquid smoke in there because although I added a tablespoon it still didn't have a BBQ flavor. Both issues are due to the ingredients however. The 5 1/2 lb shoulder fell off the bone at 5 hours on high. The meat was moist and tender so I'm giving the recipe 3 stars. A friend of mine made pulled pork at my house with the meat on low in the oven about 8 hours and used garlic powder instead of garlic cloves. He put salt, pepper and season salt to taste and I have to say, his was better. He made his sauce on the stove and added to the meat after he trimmed and shredded it. The sauce was thick and good. He did return the meat/ sauce mixture back to the oven so they could marinate but it was delicious right then. His sauce was not runny after marinating in the oven either. Just a thought.
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Baked BBQ Baby Back Ribs

Reviewed: Jun. 4, 2012
This recipe will give you good tender ribs. With that said, there is nothing special about the recipe itself. Like Chef John says, you can really season it with anything you want. All I had on hand was the white and brown sugars, plain chili powder and salt and pepper. I did add some bbq seasoning to it to add extra flavor sicne I did not have those other seasonings. The main thing to this recipe is the foil cooking method because I use this method with other meats (they always come out tender). Also, I used pork spare ribs instead and they still came out tender just had to cook an additional 30 minutes. By pork already being salty, I found that 1/4 cup salt was too much. Next time, I'll cut down to maybe 2 or 3 tablespoons. I'll also add more brown sugar... they weren't quiet sweet enough to me but still good.
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Key Lime Cake III

Reviewed: Sep. 21, 2011
This is a very delicious, easy to make cake. I'm giving it 3 stars because I'm an advanced baker that believes the recipe can be improved. The cream cheese icing can turn out a bit runny due to the nature of cream cheese, not the recipe itself. Sometimes cream cheese is just stubborn to deal with. I suggest refrigerating the icing 20-30 minutes prior to iceing the cake. Also, refrigerate it overnight before serving it if possible. This will help set the icing and the cake and will NOT affect the fresh factor. Also, the cake is plenty moist with 1 cup of oil. Last I believe to bump this cake up to 4-5 stars, lemon pudding should be used in the place of the lime gelatin. The lime gelatin doesn't really do anything to flavor the cake anyway because of the orange juice. That's mostly for the color. You should be able to use a drop or two of green food coloring w/o it affecting taste to give it a light "lime" coloring. Using the pudding should make it more smooth tasting and will eliminate the grit and the crumbling of the bread some reviewers noticed. Using a fresh lime, I suggest you flavor the icing to taste. Fresh lime is strong and you will use less liquid which will help the icing stay firm. If you like a true, strong key lime flavor in the cake, some of the oj HAS to be substituted for lime juice concentrate. I'm trying it this way next time.
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Carla's Fruit Dip

Reviewed: Jun. 19, 2009
This recipe was a big hit when I made it for my family. We get tired of eating fruit plain and this was just what the doctor ordered. People kept getting plates of fruit so that they could stuff their mouthes with this sinful dip, LoL!. I am extremely picky, but I have to admit that it is good. I almost hate to give it 5 stars because it was too easy to make. If you really want it smooth, make it with whipped cream cheese and OH MY!!
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