VICBEN Recipe Reviews (Pg. 1) - Allrecipes.com (1504367)

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Crispy Fried Chicken

Reviewed: Aug. 25, 2003
I am eating the leftovers right now and this chicken is even better cold! I have been making fried chicken for 10+ years and I have never been able to perfect the technique until now! I added garlic powder to my chicken after dipping in the flour and dipped my hubby's in Texas Pete hot sauce (mixed in with the buttermilk) because he likes it hot. I am a southern girl so I take my fried chicken seriously! So good with gravy too! Thanks so much Elaine!!
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67 users found this review helpful

Homemade Crispy Seasoned French Fries

Reviewed: Oct. 9, 2003
These are great! It is a little messy but well worth it! I seem to always make a mess anyway... I used a frying pan and drained the fries on a rack over a sheet pan so they wouldn't get soggy. My hubby never eats fries but ate most of these while I was still fixing dinner. Thanks Cassie - you are a genius!
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3 users found this review helpful

Garlic Green Beans

Reviewed: Dec. 2, 2003
The best! I'm a southern girl and have always used bacon or pork salt to season my green beans... no more!! I love garlic and this is one of our new favorite side dishes! I served this for Thanksgiving and everyone raved!! Thanks Ericka for the awesome recipe!
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2 users found this review helpful

Famous Butter Chicken

Reviewed: Sep. 9, 2003
Loved it! I omitted the egg and melted 2-3 tablespoons of butter. I dipped the chicken in the melted butter, and then dredged in the cracker crumbs. Nice and buttery, not greasy at all, and I didn't have a problem with the cracher crumbs sticking. I also just used a couple of pats of butter rather than 1/2 cup to "dot" the chicken. Thanks so much Heather for a marvelous butter chicken that is famous with us!
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Open-Faced Broiled Roast Beef Sandwich

Reviewed: Sep. 9, 2003
I used this recipe with the Best Beef Dip Ever found on this website instead of deli roast beef. I also subbed the mayo and mustard with Home Horseradish also from this site, and used Mozzarella instead of Provolone! My hubby thought it was divine! Thanks HellSwitch for a great sandwich!
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Best Beef Dip Ever

Reviewed: Sep. 9, 2003
I used a 2 lb. chuck roast and didn't cut down on any of the other ingredients. I cooked it for 6 hours one night and 4-5 hours the next day! I served on toasted french sub rolls, with mozzarella and "Homemade Horseradish" which is found on this website. My hubby and I really loved it. Thanks Lori for the best beef dip ever!
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2 users found this review helpful

Enchiladas

Reviewed: Sep. 6, 2003
Excellent! I used refried beans instead of beef (my hubby's favorite) and I topped with Red Enchilada Sauce from this website (Hubby absolutely loved that!!) and monterey jack. Baked covered for 15 minutes and this was the best meal we have had since moving from San Diego to TN. Ole Donna!
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3 users found this review helpful

Red Enchilada Sauce

Reviewed: Sep. 6, 2003
This sauce made my husband propose to me again! (We were married in Vegas-after this sauce, he has asked for a Mountain retreat... cozy!) I used tomato paste & added extra chili powder and cumin. My husband is from San Diego and we don't have the same quality of food here in TN but he said this was better than any sauce he had in San Diego or Mexico! Thanks Sara for an awesome sauce!
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1 user found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Aug. 25, 2003
Awesome is right! I always thought my mother made the best pot roast and since she passed away 15 years ago (without a written recipe) I have been struggling with this dish. Well, we finally hit the jackpot with this recipe! I seared my roast first, then threw thinly sliced onion and 4 garlic cloves, minced, in the same skillet after searing. Then I added the remainder of the ingredients (except I only used 1 can of mushroom soup) plus 1/2 c. of Chardonney. I used cornstarch to thicken the gravy because we like a thicker gravy. Served with mashed potatoes and garlicky green beans and it was awesome! Thanks Brenda!!
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2 users found this review helpful

St. Louis Toasted Ravioli

Reviewed: Aug. 25, 2003
We had this the other night and we absolutely loved it! My hubby and I are not too crazy about cheese ravioli, my hubby prefers meat, but I wanted to prepare exactly as directed. We will try the Meat Ravioli next time. Thanks Barb for a great meal!
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4 users found this review helpful

Black Pepper Beef and Cabbage Stir Fry

Reviewed: Jan. 20, 2005
Really good as is but I made a few changes for our taste. I used top sirloin cut into strips. I added 1/4 t. red pepper flakes, and for the sauce, I mixed 3 T. soy sauce, 1 T. rice vinegar, and 2 dashes hot chili oil together and poured it over all. We like it a little spicy. I only needed to use 1 t. cornstarch mixed with 1 T. water. Thanks for a great recipe Pearlie!!
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4 users found this review helpful

Burrito Pie

Reviewed: Aug. 25, 2003
We absolutely love this recipe! I double the amount of chile peppers, use hot (not mild) taco sauce and top with jalepeno's and that gives us the "kick" that we like! My hubby is from San Diego and grew up on great Mexican food. He moved to Tennessee to be with me so the least I can do is make a great mexican meal for him!! Thanks so much Kathi!
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Ultimate Twice Baked Potatoes

Reviewed: Aug. 25, 2003
We have this at least once a week and this is our main course! I completely omit the milk, butter and green onion. After scooping the potatoes, I add salt, pepper, thick sliced bacon, x-sharp shredded cheddar, hand mash, then top with more bacon and cheese! So fattening but so good! My hubby likes me to cook these for about 20-25 minutes so that the potatoes "pancake" (or spread) on the cookie sheet. One of my hubby's fave's! Thanks Debra!
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Cooking Light magazine's Chicken Parmesan

Reviewed: Aug. 25, 2003
This dish is excellent! I used chicken tenders and dipped the tenders in flour first. I also added parmesan and chopped garlic cloves to the breadcrumb mixture. After browning the chicken for about 3 to 4 minutes on each side, I put them on a cookie sheet in the oven at 350 degrees for about 5 minutes to finish cooking. Then I placed a little of the sauce (which I made) on the chicken tenders, topped with shredded provolone and Parmigiano and put it under the broiler to melt the cheese. I coated hot, cooked pasta with the remainder of the sauce. Definitely a keeper!
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7 users found this review helpful

Red, White and Blue Slaw Salad

Reviewed: Oct. 9, 2003
Loved it! My hubby is very particular about his cole slaw, and I have never liked it until this recipe!! I used Marzetti's Slaw Dressing which is tangy and I am a huge blue cheese fan so I gave this a try. I am very glad I did! Thanks Marcy for an awesome slaw salad!!
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4 users found this review helpful

Steak Tips with Mushroom Sauce

Reviewed: Aug. 13, 2003
Absolutely divine! My husband, who doesn't care for mushrooms, really loved this recipe. He took the leftovers to work and said it was just as good the next day. I served it with the Ultimate Twice Baked Potatoes from this site as well.
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1 user found this review helpful

Creamy Au Gratin Potatoes

Reviewed: Jul. 9, 2003
I love the recipe as is. I have been making CathyM's version for the last few years. In fact, it is in the oven right now. My favorite is the very bottom pieces where the cheese gets browned! I made this one time without onions because I was out, and I didn't think my husband would notice. Boy was I wrong! I will never alter anything in this recipe again!
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2 users found this review helpful

Chicken Cordon Bleu II

Reviewed: Jul. 9, 2003
My hubby was really impressed! And the leftovers were great the next day too.
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2 users found this review helpful

Polish Meat and Potatoes

Reviewed: Mar. 1, 2004
Loved this! I did not add the green pepper - we are not big fans! My husband loves to eat his kielbasa with bbq sauce so I served it on the side as a dipping sauce. Goes great with cheddar biscuits! Thanks Christopher - awesome comfort food! And it reheats well the next day (or 2)!
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Microwave Corn on the Cob

Reviewed: Dec. 2, 2003
Yummy!! We love corn on the cob and this is the easiest and fastest way to prepare it! When we aren't able to grill the corn because of cold weather this is the recipe we love! For us, 2-3 ears of corn is done in exactly 8 minutes. I made 10 ears of corn for Thanksgiving and cooked for 14 minutes. Perfect! Thanks Cheri for making something so good, so simple!
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5 users found this review helpful

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