Bob McD Recipe Reviews (Pg. 1) - Allrecipes.com (1370693)

Crispy Herb Baked Chicken

Reviewed: Jan. 24, 2011

Oh, this is quite good! I have miserable luck with breadings and the like on chicken that I cook so I was surprised just that it came out intact. Add my vote for getting the chicken off the pan onto a cooling rack or the like as it cooks in the oven; I would think it would really be disappointing without. I’m like most folks here, you just know the next time I am going to fool with DCANTER’s recipe some: I would not be afraid to really punch up the seasonings. I added a little Italian seasoning this time, which I would think more of that, more good cheese, more garlic salt and some ground pepper would add to this. The recipe is fine as it is, though and thank you DCANTER! I was really just looking for a way to use up a little potato flakes but because of your recipe I have a whole new direction to take chicken. And isn’t that something that we are looking for?

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20 users found this review helpful

Buttermilk Syrup

Reviewed: Mar. 10, 2010

Oh, this is good stuff!! Intructions are straight forward and easy to follow. All the warnings about the expansion of the syrup as it cooks absolutely needs to be heeded. If "buttermilk" in the name is confusing you, forget it, just think Wonderful Carmel Sauce and you have exactly what this is. Thank you Alissasmom!

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2 users found this review helpful

Chicken Something

Reviewed: Jan. 15, 2009

I'm afraid I had bad results for this. I took the advice of some and eliminated the butter, other's advice to combine the ingredients before cooking--both seemed sensible. I had the same problem others have mentioned that the rice did not cook properly. Possibly using instant or minute rice would be the answer. I can vouch that flavor was excellent--I used Campbell's soup and Knorr Onion soup mix, and it was seasoned very nicely. I would suggest others try my suggestion of the type of rice to use and give this a go, but as written, I think they might be disappointed.

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3 users found this review helpful

Tuna Noodle Casserole

Reviewed: Oct. 19, 2008

I'm not a fan of tuna casserole, but this was requested. I was looking for something with celery and onions and this seemed to be the best. I played with the ingredients very slightly, not to effect that outcome, and this was a winner! Only complaint, which was my worry in the beginning, was that the veggies might make the sauce runny, which is did slightly. I am thinking that the next time I might work in a little Wondra flour in the sauce base to deal with that, but either way, this is a fine recipe and will be made again and again!

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1 user found this review helpful

Iced Pumpkin Cookies

Reviewed: Nov. 24, 2007

I've gone over my ingredients and the method and instructions, and think I did everything correctly, but I didn't care for these. Maybe a little more spice needed? The pumpkin stood out, but it seemed a little overwhelming. The icing added a nice finish to it, but I don't think this one will stay in my recipe box. Sorry...

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1 user found this review helpful

Pickled Green Beans

Reviewed: Aug. 28, 2007

Thank you so much for this recipe!! I have a friend that bemoans not being able to find them in her area and lives in the desert—not good pickling weather there. I messed with the recipe by adding dried red chiles—they are spicy folks—and added whole garlic. These are wonderful!! If you are going to add garlic though, steam them, too—they were a little hard in my finish product—and they will change color after they are finished but both added a nice flavor to mine, though this recipe does not need them. Thanks again, and my friend asked me to bless you!

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3 users found this review helpful

Company Couscous

Reviewed: Aug. 28, 2007

I thought that this was very good—I used whole wheat couscous—trying to build up fiber here—and for once, stuck to the recipe. I topped it with some rotisserie chicken, more of the tomatoes and slivered basil and we had a fine one dish meal. Thanks for a great recipe!

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2 users found this review helpful

Ultimate Twice Baked Potatoes

Reviewed: Jun. 5, 2007

Absolutely the best! This is another one of those recipes that I never got from my Mom before she passed and this is really much better (sorry Ma--but you would agree too!)

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1 user found this review helpful

Split Pea Soup

Reviewed: Apr. 30, 2007

Very, very good soup! One of the reasons why I followed this recipe was because of the marjoram; I couldn't remember what little seasoning it was that I needed to add that gives it a special taste. I didn't add a potato; those got eaten up with another recipe, add it might add the thickening that some people want, though I just left the cover on the pot off and let evaporation get me the consistency that I like. Add rye bread and butter and you have got a great meal! Thanks again for the recipe!

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4 users found this review helpful

Chile Verde II

Reviewed: Oct. 16, 2005

I was begging for it when I made this--this is a family treasure at the in-laws and this is not the way they make it. First time I served it to them, I got cool looks and lukewarm comments. I heard later that the left overs where gone by morning and no one would admit to eating all of it. Next time I was Told to bring The Other Verde (as this is now known as) and everyone is quite exultant to see this come through the door (inlaw G'ma took me aside and said "not bad for an Anglo"), so a Big Thank You, Clara!!

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31 users found this review helpful

Delicious Ham and Potato Soup

Reviewed: Oct. 16, 2005

Dang! This is fine eating! The best bit I took away from this is using the flour & butter step in making the cream base for the soup. It gave it a rich, thick quality that makes this special and that can be adapted to so many cream soups and sauces. After I made it, I thought, duh! A béchamel sauce! That's the ticket! Thanks Ellie11!

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4 users found this review helpful

Quick and Easy Alfredo Sauce

Reviewed: Oct. 28, 2004

Busy night and you want to slap something comforting together? Thank you, Dawn, this is it! It is a bit cream-cheesy, but you can dink around with it a little with garlic, maybe some sauté onions and/or ‘shrooms, some ham (I did all of that, and a couple of drops of Tabasco at the end – stole that idea from James Beard--) and make something quite nice, quite easy and real quick...and ya gotta love that in a dinner! I’m clapping my wooden spoons in applause for this one!

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1 user found this review helpful

Grandmother's Oatmeal Cookies

Reviewed: Oct. 20, 2004

Very good! I was a little put off by how crumbly the dough was, and since I am not a baker, I assumed that I had messed up. The dough does come together with handling though, for anyone with the same concerns. They have a texture to them after they are baked; a bit fibrous, which is different that what I would have considered the ‘right texture’. But, make a batch, let them rest a little and then enjoy them with a glass of cold milk and you will settle back in your chair and say “Oh this is good, very good” Thanks Sheryl!

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2 users found this review helpful

Swedish Oatmeal Lace

Reviewed: Oct. 20, 2004

Dang, these are good! Follow the directions carefully and they come together just right, though I have had no luck curling them as suggested. I’m thinking of dipping them in a little dark chocolate and serving them with ice cream.

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4 users found this review helpful

House Fried Rice

Reviewed: Oct. 19, 2004

A very good start to fried rice, though I felt it needed to be sparked up a little. I bumped into some Chinese sausage (Lup Chong) at the market, so I substituted that for the ham and tossed in some straw mushrooms that were on sale, also. Peanut oil maybe a better choice for the stir fry and finish with a little sesame oil, so the flavors arn't masked, but hightened. In the future, I would add the onions later in the stir fry so there is a little onion ‘spark’ to the finished product. I added fresh minced ginger and more garlic than called for. I finished the stir fry with a little sherry (though rice wine would have been more traditional). I agree with Lynda that this begs for leftovers tossed in that would be appropriate as this is a traditional way to use up extra ingredients in such an Asian dish. Thanks Lynda!

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3 users found this review helpful

French Onion Soup XI

Reviewed: Nov. 22, 2003

Very good recipe! Seasonings are always what I am most tentitive about and it is what makes a good dish great. I used a half bottle of Bass Dark Ale, a little sugar to brown up the onions nicely, and low sodium broth, which then needed some salt to bring it where it needed to be--all of that because of my choices, not because of Carolyne's recipe. Very good, Carolyne!

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13 users found this review helpful

Kosher Salt Encrusted Prime Rib Roast

Reviewed: Dec. 28, 2001

I found that adding water to the salt made it easier to coat the roast. Because it is not browned first, the roast will look funky, though after it is carved, this will cease to be an issue. The key thing here is cooking it slow and at a low temp to get the roast as you want it- use a themometer-I went for 135 degrees and that was almost too warm for the medium rare that I wanted. I really feel that the shell of salt is unnessisary. I found the roast to be quite salty.

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4 users found this review helpful

Sugar Glazed Salmon

Reviewed: Jul. 9, 2001

very good! Did not use the amount of sugar called for--kind of chickened out for fear that it would be sweet, but it is not--it adds a subtle quality that makes for great eating. Also, used fresh basil, doubled the quantity, did not have garlic salt, so I used powder and regular salt--all of these details doesn't change the overall effect of the dish. Shows well, the sugar glazing adds a golden appearance. Very much recommend this. You can tell it is written by someone that understands that salmon needs only augmentation, and this treatment does just that.

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19 users found this review helpful

Roasted Garlic and Tomato Mostaccioli

Reviewed: Apr. 28, 2001

Very good! Sart this as you walk in the door and it will be ready when you are ready to sit down for dinner. Trick is fresh basil and the best cheese available. Receipe begs to be fooled with--I added a saute of mushrooms, rosemary and shrimp, and will try other variations to what is a new staple of the house.

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4 users found this review helpful