shangriluck Recipe Reviews (Pg. 1) - Allrecipes.com (13929636)

Golden State Mushroom Soup

Reviewed: Dec. 21, 2011

I have made this soup, pretty much as written, at least a dozen times. Everyone except mushroom haters loves this soup, even dads that think meat is the only food in the world. I think the only thing I change ever in terms of ingredients is I'll add some fresh minced garlic if I have it, and not use sour cream if I have all the other ingredients and don't want to go to the store. Another tip to thicken up the soup (especially if you don't have sour cream, but I NEVER skip this step!), after you've combined all the ingredients minus the sour cream, scoop up a bunch of the mushrooms out of the soup, some of the liquid, and throw in all of the stems that you took off your mushrooms. Puree in blender, food processor, whatever. You'll have an awesome thick concoction of mushroom paste. Add that back into the pot and you've got a thicker, more fragrant soup. I've also used some of that pureed mushroom mixture to dredge porkchops and chicken between flouring instead of eggwash. Delicious!!

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Chicken Cordon Bleu II

Reviewed: Sep. 28, 2009

Best. Recipe. Ever. I can't even handle how delicious this is. I've done it a few different ways; once with thick breasts that I pounded down (so much work), once with thin cut breasts that I placed one on top of the other with the filling between the two (works just as well) and once with boneless breast steaks that were huge and thin and easily folded over. I added a little honey mustard on the inside last time which was awesome, and tonight I'm going to try using havarti instead of swiss. Love that rich flavor. I also added some cooking wine to the sauce, which adds more of that wine flavor and salts it just enough. I've also used flour, egg, then panko crumbs a couple of times for a more crispy and flavorful crust. Really no matter how you tweak this recipe, if you follow the basic ingredients it's going to be fantastic. I have chicken soaking in buttermilk right now, just waiting to be cooked! EDIT: I did these again last night, and this time I had breasts that were so huge I didn't even want to think about pounding them down. Instead, I cut along one side of the breast as deep as i could without cutting straight through it, forming a pocket. I took the ham and swiss and tucked it into the pocket, pinned it shut with a toothpick for the browning process, then stuck them in the oven for 45 minutes (they were huge). So tender and so good, worked just as well as before and actually easier than any of my other methods. Also, serve the sauce on steamed broccoli! Nomnomnom.

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Chicken Fried Chicken

Reviewed: Sep. 28, 2009

So good! However, most of the credit isn't towards the recipe, though I did incorporate everything it called for. I added a LOT too it though because the breading was too bland, which is what made it so good. This simple recipe leaves a lot open to the chef so you can add anything you want. I added a lot of garlic, paprika, and a bit of chili powder. Wonderful. I fried a bunch of wings, tips discarded, and they were fantastic. As others have mentioned, flour the chicken before dipping in the egg mixture. Also, I ran out of egg and didn't want to crack another one for the last couple of wings, so I dredged them in honey mustard and it was AWESOME!

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Rosemary Chicken with Orange-Maple Glaze

Reviewed: Sep. 28, 2009

I loved this glaze. The caramelization around the edges is exactly what I was hoping for and the taste was fantastic. My breasts were a little thick so the centers were dry. I'd recommend using thinner breasts or soaking them in buttermilk. Also, definitely use fresh rosemary like it calls for! I used dry rosemary and the flavor was great but the leaves are hard and stay that way. Served with couscous and it was great!

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Restaurant-Style Buffalo Chicken Wings

Reviewed: Sep. 28, 2009

My god this is good. The breading is great, refrigerating the chicken in the flour is a great technique that I will have to consider for chicken fried steak in the future. The only thing I changed was I added a little apple sauce to the buffalo/butter sauce. I find that adding apple sauce to anything (steak marinade, buffalo wings, etc) makes it ever so slightly better. My boyfriend loved it and so did my two friends who spend most of their time searching for delicious wings in Chicago.

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Sage Pork Chops

Reviewed: Sep. 28, 2009

Love this recipe. It's actually the first pork recipe I've ever used. Not my favorite pork recipe, but it's the best for a simple homestyle meal. It's really easy to over-salt this dish, so be super careful if you are adjusting the number of servings, especially if you are using a cooking wine that already has salt added. I've made this a few times and it's great as-is but also good if breaded lightly with flour. The gravy is fantastic too! Brown a few tablespoons of flour in a remainder of the grease (make sure it's brown with no white remaining, or the gravy will have a powdery texture) then add water and/or milk until you have the desired consistency. You may need to salt and pepper to taste!

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Spicy Peach-Glazed Pork Chops

Reviewed: Sep. 28, 2009

Awesome awesome awesome! I've made this three times now, twice for chops and once for chicken breasts. I had to lie to my dad before hand because he HATES ginger, but he took one bite and made a "this is delicious" face. The remaining sauce is great for potatoes, too. I used it on center cut and butterfly chops, both were great, just adjust the cooking time. Just thinking about this recipe makes me want to rethink dinner tonight. mmmm.

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Golden Pork Chops

Reviewed: Sep. 28, 2009

I did this in an electric fryer. I personally think that pork chops should at the very least be browned on the stove top before being transferred to the oven, but I only used the fryer for this recipe. I first sauted the onions, added the mushrooms then browned the chops, added the golden mushroom, and put a little honey in as well. I also threw a lot of minced garlic and garlic powder in because I'm crazy about it. Not my favorite pork chop recipe, but I have made this on a few occasions. I'm crazy about pork chops so I have to switch it up!

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