Omegasupreme5000 Recipe Reviews (Pg. 1) - Allrecipes.com (14666625)

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Mom's Country Gravy

Reviewed: Jul. 5, 2012
Pretty tasty. I followed the recipe, but made some minor changes. I cooked up some bacon and sausage in the same pan, prior to mixing the gravy, so used that leftover grease to start with. Instead of Veggie Oil, I used some butter I had in the fridge. Be careful so it doesn't burn.... This is my first review, but soon you'll know that I like using garlic in my food. Since this is country-style, I used very little, just a few pinches. Paprika and some Tabasco red hot sauce was added as well, in addition, fresh ground black pepper!!!! Don't cook the gravy too long or it'll be very thick when it settles, so thick that it will act like icing on your biscuits or hash browns or eggs.... Overall, fantastic. Now I can make country style gravy from scratch when I make my country-fried pork chops!!!!!
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14 users found this review helpful

Mahogany Chicken Wings

Reviewed: Sep. 17, 2012
Me and the li'l chef (my 8 yr old son) wanted to make some tasty wings, and we had all the ingredients, so...... prep time was about 15 minutes, we then let the chicken sit in the fridge for 45 minutes, plenty of time. Put the wings on a cookie sheet w/ aluminum foil and broiled first for 3 or 4 minutes to crisp them up, then cooked for about 55 minutes at 375, basting w/ extra sauce we made in a different bowl every 10 minutes. These turned out fraggin' sweet!!!!!! Literally just like Christinet's picture..... I will admit, we used all the ingredients, but I rarely measure, so we used more molasses and ginger and garlic, and a little less soy sauce and we added about 10 good dashes of Tabasco. The li'l chef liked the minor heat kick, so if you want a little more, I'd say double the dose for a good zing. Wish we had bleu cheese...... but ranch dipping sauce was all we had, and it was pretty good. These are very sticky if you baste them as we did throughout the cooking process, so be prepared to lick you fingers..... a lot..... We're going to try boneless wings/chunks next time, so the other li'l chefs in the house can eat them too without getting toooooooo messy from the bone-in ones!!! Thanks for reading,
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10 users found this review helpful

Chicken Fried Chicken

Reviewed: Dec. 13, 2012
Uh.......... THIS RECIPE IS FANTASTIC!!!!!!!! I just used it for the first time last night. Made two batches - one for the kids (identical to the recipe) and one for me (added a few ingredients). For the kids, it was PERFECT, seriously, the best fried chicken I've made in a frying pan in my kitchen to date. They LOVED it! The only reason I made a batch for me is because I wanted to spice it up a little.... So I put some garlic Tabasco sauce in the egg mixture and some Cajun dry seasoning in the flour/cracker mixture, and it made for some tasty, yet spicy, fried chicken! Oh, I also fried up some bacon before, and used the remaining bacon grease along w/ oil to fry up the chicken. The chicken came out golden, crispy, juicy and literally perfect. The best thing - didn't have to use a deep fryer! Just used a pan w/ higher sides! Nice! I will admit prep-time was a little longer, because of the two batches..... but it was well worth it! If you like restaurant style chicken fingers, then use this recipe to make your chicken, just be sure to crumble the crackers the best you can, don't short yourself on that or you will get big chunks of crackers in your breading.... GREAT recipe, can't say enough good things about it!
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4 users found this review helpful

Grandma's Green Bean Casserole

Reviewed: Feb. 7, 2013
I used some beans that were originally fresh, and then frozen for months.... so, essentially - frozen beans... Turned out VERY nice. I added garlic salt and put pepper in the mix as well. Because I love Tabasco, I put some original Tabasco as well, SOOOOOOOO worth it!
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1 user found this review helpful

Authentic German Potato Salad

Reviewed: Feb. 19, 2013
Ich bin ein Berliner!!!!! No.... I'm not a jelly doughnut..... But this german potato salad COMPLETELY RULES!!!!!!!!!!!! I made this 5 days ago, and followed the recipe to the letter. VERY good, but I have to say, I made it again tonight with these changes and I like my changes.... Mmmmmmmmmmmm I cut my potatoes into cubes, but smaller cubes, so I can cram more of them into my mouth, and... so they cook faster.... 4 slices of bacon?...... If I was on a diet! I use 6 to 8 slices depending on how much I have left in the fridge. As for putting in half and mixing and then 1/2 on top at the end, that's good for show, so if you're taking it to a group outing or cook-off, then do that for show, but if you're eating it on your own, just put 100% in the pan and mix together for best results. I also use Apple Cider Vinegar and more like 1/3 cup for this many potatoes. Apple Cider Vinegar is DEFINITELY worth it, as it adds a little kick to the 'taters. Thanks!
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22 users found this review helpful

Poppy Seed Chicken II

Reviewed: Feb. 27, 2013
I remember my mom making this for me 30 years ago.... And this tastes just the same! Very nice! As always, though of you who know me.... I like to add some heat. So... I put about a teaspoon of Spanish paprika, about 10 clicks of fresh ground black pepper and garlic powder. In addition - 2 dashes of oregano and 2 dashes of basil. I used 2 large chicken breasts, cut them into uncooked chunks and mixed them with 1 can of cream of mushroom soup and 1 can of cream of chicken soup. Of course at least 1 cup of sour cream... Finally, instead of regular saltines, try Keebler Club Crackers!!!!!!!! Then, the 1/2 cup butter works just fine. I cook for 30 minutes, check it and usually let it ride another 10 to 15 minutes. DO NOT OVERCOOK or the crackers taste terrible.... All-in-all, this goes great with garlic mashed potatoes, rice (white or otherwise) or pasta. A truly versatile dish! Cheers!
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1 user found this review helpful

Chicken Marsala

Reviewed: Apr. 2, 2013
Sacred cows, this is fantastic! I, like others before me, have doubled, nay, tripled the mushroom count in this recipe, and also have added cream to make the sauce thicker. Other than that - just grabbed a decent California Marsala wine for about $6.00 or so, and I didn't use the cooking sherry, it turned out GREAT. Served it over a nice pile of angel hair pasta. I DEFINITELY suggest making extra sauce, as the chicken comes out nice and moist, but the noodles are, well...... noodles and they need some sauce. Very good dinner recipe and it took me about 1 hour total, from start to finish, to prepare and cook and serve!
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7 users found this review helpful

 
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