Cabinluvn Recipe Reviews (Pg. 2) - Allrecipes.com (13988928)

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Tortilla Moo Shu Pork

Reviewed: Jun. 15, 2013
Used thin cut pork chops that I sliced into thin strips and stir fried. Then added the green onions, ginger and garlic. Then added the sauce mix and simmered on low for 20 minutes. Will cut that to 15 minutes as the sauce cooled away. Didn't do the carrots and it was very good just the pork and cole slaw. Will gomintonmy favorites file
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Southern Potato Salad

Reviewed: Jun. 4, 2013
Followed another reviewer's suggestion and added 1 T. cider vinegar and 2 tsp sugar(I used splenda). Also added a vadelia onion. Husband deemed it very good. Will certainly make again with these adjustments
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Southern Potato Salad

Reviewed: Jun. 4, 2013
Followed another reviewer's suggestion and added 1 T. cider vinegar and 2 tsp sugar(I used splenda). Also added a vadelia onion. Husband deemed it very good. Will certainly make again with these adjustments
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Tangy Sweet Potato Fries

Reviewed: May 27, 2013
Cut the sweet potatoes into fried(I used two large potatoes). I mixed the salad dressing and cheese together, then tossed the fries into the dressing. I spread them out on parchment paper and turned after 20 minutes. I cooked another twenty minutes, checked them and they weren't quite done, so baked them for another 10 minutes. I should have cooked another 20 and I think they would have crisped up a bit. The flavor was good and it is a nice change from typical sweet potato fried. I think you could get away with using half the dressing and the fries might be a little less limp and have some crisp on the outside. I plan to try that next time...and there will be a next time
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Balsamic Goat Cheese Stuffed Chicken Breasts

Reviewed: Apr. 25, 2013
Wow...this was FANTASTIC! Te only thing I did differently was to add some sundried tomatoes on top of the goat cheese before I folded the breast closed. If you added mushrooms, I think it would be an easy copycat of Carrabbas stuffed chicken breast
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11 users found this review helpful

Horseradish Pork Chops

Reviewed: Apr. 25, 2013
Great recipe! Used thick, stuffed pork chops and pinko bread crumbs. Followed others and seasoned with salt, pepper, garlic powder and oregano. Baked for 1 1/2 hours. No need to put under the broiler as the crumbs were brown enough and had formed a nice crust. Smelled heavenly while cooking!
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Horseradish Pork Chops

Reviewed: Apr. 25, 2013
Great recipe! Used thick, stuffed pork chops and pinko bread crumbs. Followed others and seasoned with salt, pepper, garlic powder and oregano. Baked for 1 1/2 hours. No need to put under the broiler as the crumbs were brown enough and had formed a nice crust. Smelled heavenly while cooking!
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Bryan's Sweet and Hot Tomato Pasta Sauce

Reviewed: Jan. 3, 2013
Better than store bought!. Followed the recipe and it was very, very good. I thought it was a tad sweet, but husband said he thought it was just right. Next time I will cut the brown sugar down to 1/4 cup and see if I like it better. Thanks for the recipe!
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Buffalo Wontons

Reviewed: Dec. 9, 2012
Fixed with the intent to bake rather than fry. Followed another reviewer's suggestion and reduced the butter to 1 T. The butter is needed to firm up the sauce, but I think it could be reduced to 1 tsp and the sauce refrigerated for an hour. 1 T still made the won tons greasy. I sealed the won tons with water instead of egg and they stayed together. I placed them on parchment paper, which helped crisp then up. I also sprayed with olive oil non stick spray. I baked at 375 degrees for 10 minutes, then turned them and baked another 10 minutes. They were only slightly soft and I think with less butter they would be even crisper. The flavor a were wonderful, but a bit spicy for me. My husband thought they were just right. They were a real treat and I will definitely fix again. Thanks
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Buffalo Wontons

Reviewed: Dec. 9, 2012
Fixed with the intent to bake rather than fry. Followed another reviewer's suggestion and reduced the butter to 1 T. The butter is needed to firm up the sauce, but I think it could be reduced to 1 tsp and the sauce refrigerated for an hour. 1 T still made the won tons greasy. I sealed the won tons with water instead of egg and they stayed together. I placed them on parchment paper, which helped crisp then up. I also sprayed with olive oil non stick spray. I baked at 375 degrees for 10 minutes, then turned them and baked another 10 minutes. They were only slightly soft and I think with less butter they would be even crisper. The flavor a were wonderful, but a bit spicy for me. My husband thought they were just right. They were a real treat and I will definitely fix again. Thanks
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1 user found this review helpful

Juicy Thanksgiving Turkey

Reviewed: Nov. 26, 2012
Was really intrigued by this recipe and decided to risk a fresh turkey and fix it. All I had for a sparkling wine was an Asti spomonte that smelled very sweet when it was opened. Went for broke and used it anyway. It even didn't smell that great while it was cooking, so I was worried the whole time. I used a cooking bag and it was done In a little over two hours for a 14 pound turkey. The turkey had a pop up button it it was right on for the doneness. The results.....FABULOUS!!!!!! The skin was perfectly browned(from the sugar in the wine I am sure), the meat was juicy and tender and the gravy from the juices was outstanding. What I would do differently next time is pour the sparkling wine over and in the bird, then rub with olive oil and then the spices. Pouring the wine over the bird after rubbing with the spices just rinsed all the spices off the top. I think any sparkling white wine would do, tho would not use such a sweet wine the next time.
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4 users found this review helpful

Easy Bake Fish

Reviewed: Nov. 19, 2012
We were going to grill our salmon, but that fell through at the last minute. Found this very simple recipe and decided to give it a try. Had a nice balance of sweet and savory. I will keep it in my rotation. Thanks
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2 users found this review helpful

Baked Yam Fries with Dip

Reviewed: Oct. 18, 2012
Fixed as written except added more taco seasoning. It really made the fries! Love it!
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4 users found this review helpful

Baked Yam Fries with Dip

Reviewed: Oct. 18, 2012
Fixed as written except added more taco seasoning. It really made the fries! Love it!
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4 users found this review helpful

Spicy Chinese Barbeque Riblets

Reviewed: Sep. 30, 2012
Fixed as written and used to coat country ribs on the grill. Really good flavor with just a hint of heat. You could really call it sweet and spicy. Will for sure put it in my favorites file!
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6 users found this review helpful

Sweet, Sticky and Spicy Chicken

Reviewed: Sep. 27, 2012
The first thing out of my husband's mouth was "OMG is this ever good!". I used 2 #boneless, skinless chicken thighs and doubled the sauce. Marinated for about 5 hours, but overnight would have been even better. I followed other poster's suggestions and dredged the meat in flour before browning, then poured the sauce into a saucepan and boiled the sauce until the chicken was cooked, then added it to the chicken and let cook until sauce was good and thick. Served over rice. Definitely a keeper!
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2 users found this review helpful

Sweet, Sticky and Spicy Chicken

Reviewed: Sep. 27, 2012
The first thing out of my husband's mouth was "OMG is this ever good!". I used 2 #boneless, skinless chicken thighs and doubled the sauce. Marinated for about 5 hours, but overnight would have been even better. I followed other poster's suggestions and dredged the meat in flour before browning, then poured the sauce into a saucepan and boiled the sauce until the chicken was cooked, then added it to the chicken and let cook until sauce was good and thick. Served over rice. Definitely a keeper!
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Greek Feta Chicken

Reviewed: Sep. 10, 2012
Followed recipe exactly. It was just OK. We thought it lacked flavor. It tasted like a garlic chicken. I think it needs stronger spices than garlic and oregano. To go with the yogurt I think some hot chile paste might add some color and heat. It has potential, but with so many good chicken recipes on this site I don't think I will make this again without making major changes
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Limehouse Chicken

Reviewed: Sep. 4, 2012
Very yummy. I don't usually fry food in oil, but this recipe intrigued me. I used very little oil, followed the directions except topped with red pepper flakes instead of mint. The mint just didn't sound like it went with the rest of the ingredients
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Limehouse Chicken

Reviewed: Sep. 4, 2012
Very yummy. I don't usually fry food in oil, but this recipe intrigued me. I used very little oil, followed the directions except topped with red pepper flakes instead of mint. The mint just didn't sound like it went with the rest of the ingredients
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1 user found this review helpful

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