bakerbecky Recipe Reviews (Pg. 1) - Allrecipes.com (13874143)

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Chicken Delicious

Reviewed: Nov. 20, 2008
I have been making this for years, since I was a beginner cook. My husband loves it, but that's probably because it's so salty. I use only one kind of salt (usually the celery salt), and sub low-sodium chicken broth for the sherry, because the sherry kind of gives it a throw-up taste, and cheap sherry can be salty. Otherwise, it's decent and easy and we have it when we have a busy day planned.
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Easy and Quick Swiss Steak

Reviewed: Nov. 25, 2008
This was not good. I did everything suggested by other readers--Italian stewed tomatoes, extra sauces and seasonings, etc.--it still tasted like nothing and had the MOST unappealing consistency. "Goulash" is the only word I can use to describe it. I saved the leftovers in a corningware dish and though I'd try to turn them into a pot pie for dinner tonight, but I don't think I want to make the effort. The only reason I gave it two stars was because we were able to eatit, didn't have to throw it out.
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Mint Chocolate Truffle Cookies

Reviewed: Dec. 27, 2008
This is a Kraft foods recipe (it was printed in their free magazine) and as for most of their recipes, it was written to sell their product, not to make the best-tasting item. However, it can be salvaged, I think. I made these this Christmas and completely ignored the peppermint b/c candy canes and cake-like cookies sounded like a bad combo to me. Tow ways to make it better would be to stir some Andes mint baking chips into the batter before baking (I did this and they were pretty yummy and very minty) or to just bake the cookies as it, then dip the tops into more melted chocolate with peppermint extract stirred in and let the chocolate cool and harden. I also may fool around with this recipe a little. I think making it with a mix of shortenings instead of just butter may make it more smooth.
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One-Bite Pecan Pies

Reviewed: Dec. 27, 2008
These are very very good--surprisingly so. The crust is super flaky ans delish! I only had a half cup of pecans and it was fine. I also left off the chocolate drizzle...didn't need it! I would suggest getting a mini tart shaper--the hardest part was forming the crust in each mini muffin cup.
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Easy Mexican Rice

Reviewed: Dec. 29, 2008
I did not care for this recipe.
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Chicken Marsala

Reviewed: Dec. 30, 2008
Wow, this has like nine million ratings and I can see why. It is *SO GOOD*. Tastes just like the chicken marsala I had in a little Italian restaurant a few years back. I made it just as is, only subbed pinot grigio for marsala wine (since it's what I had) and chicken broth for the sherry (since I hate sherry). It was DELISH, as I'm sure the original recipe is as well. Squeezed a wedge of lemon over the finished plate and it was HEAVEN ON EARTH. Loved it, make it TONIGHT!!!!
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Cinnamon Sugar Tortilla Delight

Reviewed: Jan. 7, 2009
This would have to be deep-fried to be any good.
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Marinated Black-Eyed Pea Salad

Reviewed: Jan. 12, 2009
This was excellent, it is very similar to the black-eyed pea salad that I order every time I go to my favorite restaurant. I have been trying to pinpoint the ingredients for ages, I never would've guessed a pinch of cumin was the secret weapon!! I also loved the combo of vinegars...balsamic alone is just too much for me. I forgot to get a jalapeno pepper and didn't care to add bacon, but otherwise followed this recipe to a T, and it was VERY VERY good. I rarely give 5 stars, but having this in my arsenal has made my day!!!
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Lisa's Chocolate Chocolate Chip Cake

Reviewed: Jan. 12, 2009
I've had this cake in my recipe box for a looooong time and it's really good and easy. But you want to cut the oil down to 1/2 cup, replace the water with brewed coffee or even dark rum, and use chocolate chunks, or at least standard-size chocolate chips. After that it's a chocolate lover's heaven on earth. Tastes GREAT with Breyer's mint chip ice cream!!!
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Roasted Potato Medley

Reviewed: Feb. 4, 2009
Pretty good, no fireworks in my mouth, but tasty enough and only two tablespoons of oil! I like that it's healthy and very simple. I used two red potatoes because they're small. I'll make it again.
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Easy Garlic Broiled Chicken

Reviewed: Feb. 4, 2009
I thought this was very tasty, I used a whole split chicken and baked it. With the skin on it stayed juicy and browned up nicely. I only used half the butter called for and kept the rest of the ingredients the same...it was more than enough basting fluid. Next time, to cut down on the fat even more, I'll use two tablespoons of butter and 1/4 cup chicken stock.
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Cornbread I

Reviewed: Mar. 11, 2009
Mine was very shallow in the pan and stuck like mad to the cast iron skillet. Taste was dead-on though. Next time I'll double it and grease the pan more generously beforehand. I also cut the salt in half. REALLY GOOD CORNBREAD.
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Lime Chicken Soft Tacos

Reviewed: Mar. 14, 2009
I liked this very much. I would say the only way to make it is in the crock pot so the chicken stays so moist and shreds easily...just like in Mexican restaurants. Next time will probably cut back a little on vinegar and sub some broth instead--it had a major kick! I also used ground coriander in place of the oregano. Coriander is the seed that cilantro grows from, so I figured it was a good sub. I'll probably add some cumin to...some smoky flavor might cut the tangy-ness a bit. I'll be making this ahead of time for a camping group of 25 next week--yikes! But I enjoyed it that much.
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Happy Shrimp

Reviewed: May 3, 2009
There is nothing amiss about Happy Shrimp! My son made not one, but two happy plates with this dinner! I cut it in half (kept same amount of sauce) since it was just him and me eating it and then wished I hadn't. I didn't change a thing except to squeeze a wedge of lemon over my plate and it's an instant favorite. This is a GOOD dish!
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Suki's Spinach and Feta Pasta

Reviewed: May 27, 2009
This was really really really good. I know I'm not supposed to do this, but I did add a few things so I have to rate the version I ate, but that's not to say the original recipe wouldn't be excellent. I subbed green onions and also threw in artichoke hearts and shrimp with the veggies, then after it all cooked down, I hit it with a splash of white wine before I added the pasta and feta. I didn't pay much attention to measurements and may have been heavy-handed with the red pepper flakes because it was spicy! BUT SO DELISH. Perfect with a crusty whole wheat baguette and steamed asparagus on the side! The only suggestions I'd make would be to throw in more spinach since it cooks waaaaaay down and maybe leave the salt out since you're adding feta anyway. I did. LOVE this! I would give more stars if I could!
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Carrie's Artichoke and Sun-Dried Tomato Pasta

Reviewed: Jun. 2, 2009
Something just didn't click here...I too love all the ingredients but they weren't working together. This TYPE of recipe is my ideal, but this exact combination didn't work for me. I made it for my son and I to eat (he's 6 but has a very sophisticated palate...for my 3-year-old, I just heated marinara to put on the noodles, I knew he'd never eat it). Anyway, my older son said early on he wasn't liking it, but I told him he had agreed to eat it and that was dinner. He ended up eating about 75% before pushing his plate away. That just about sums this dish up. Not sure if I'll eat the leftovers or not.
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Avocado Salad

Reviewed: Jun. 2, 2009
This was okay. Definitely refreshing--that's a good word for it. It ate it all, but what can I say...it's not really a salad. It's like eating a chunky (but good) pico de gallo.
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Portobello Sandwiches

Reviewed: Jun. 4, 2009
these were pretty darn good...I ran into the "wet" problem too, but the taste was great. I think that can be remedied by grilling instead of broiling. I'll do that next time. I broiled marinated onion rings too and put them on top with the tomato and lettuce, plus the caper mayo and a hearty whole wheat bun...good stuff!!!
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Chile Garlic BBQ Salmon

Reviewed: Jun. 9, 2009
I'm not sure why I didn't clue in that this was an asian-type dish since it has soy and ginger...I guess the name was making me think it was a mesquite type flavoring...wasn't paying close attention there! However, I did think the flavor was excellent! I basted 4 fillets and baked for 15 min. or so at 400 degrees and I loved it over sticky white rice. My family did not go for it at all, but I really loved it. I made it exactly as is (except to bake instead of grill) and I wouldn't change a thing. Great recipe...unfortunately I don't know when I'll get to have it again... ***ETA I made this again when I had nothing else to make and forced the family to eat it, but this time I left out the ginger (due to not having any) and they gobbled it up--even the picky one! for picky eaters, reduce or eliminate the ginger, it still tastes pretty good.
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Spicy Southwestern Slaw

Reviewed: Jun. 10, 2009
I liked this, it was good. I made it as is except to leave out the cilantro b/c I didn't want to buy it since I rarely use it. It didn't taste *too* spicy, but maybe it was since my mouth is all tingly-burny now!!! I eyeballed the cayenne and probably came up a bit short. I ate two (ground turkey) tacos tonight, one with this on the side, and one with this as a topping. I preferred this as a side dish, but i think it would make a great topping for a more delicate meat, like shrimp or fish tacos, and some avacado to mellow it out. I'm going to try that with the leftovers. One more thing...probably a little less oil next time. Vinegar was right, though. **ETA: I made a single shrimp taco for lunch with the leftovers (sauteed 5 med. shrimp in butter with cumin and chili powder, piled in taco shell, topped with chopped avocado and a generous helping of this slaw)--DELICIOUS! I prefer this slaw used this way.
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