DAWNIE0609 Recipe Reviews (Pg. 1) - Allrecipes.com (1504456)

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Chili Chicken

Reviewed: Jun. 6, 2007
This is a wonderful baste for chicken! Unfortunately we don't have a bbq grill yet, but I cooked them in the oven. I used 8 chicken thighs (took skin off), cooked it at 350 degrees for 1/2 hour in a glass pyrex dish covered with tin foil. Then cooked for another 1/2 hour with the tin foil off. I basted every 10 min. for the last half hour. During the last 1/2 hour I threw some chopped green chilies over the chicken (the Old Paso brand from the can) and it was so good! I will be making this again, thanks!
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Angel Chicken Pasta

Reviewed: May 20, 2007
This recipe was good but I know it could be better. This was a fault of my own. I wish I had listened to other reviewers who doubled the sauce. I didn't double the sauce and should have. It would have been more creamier (especially for leftovers). Also, I didn't have a full packet of the italian seasoning (it was maybe 1/4 or 1/2 packet that I had left). Because of that is the reason why I think it tasted a little on the bland side. I'm sure if I had more of the italian seasoning, it would have tasted more flavorful. I also cut the chicken up in cubes AFTER it was done in the oven, and that made it easier for my little girls to enjoy it. I agree that angel hair pasta seems too 'thin' for this type of recipe, so I used fetuccine. I do plan on making this again, using the proper amt. of italian seasonings AND doubling the sauce for sure. I really hope it will taste much better then. :)
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Honey Baked Chicken II

Reviewed: Apr. 24, 2007
The recipe was incredibly delicious! I made it using chicken legs. The only thing I did different was I decreased the amount of butter, using 1/4 cup and cooked it for 35 min. (at 350 degrees) with tin foil over the baking dish, then upped the temperature to 400 degrees, took the cover off and cooked it for 40 min., making it a total of the 75 min. I basted it 3 times during the time the cover was off. I'm not a huge curry fan, but this amount was perfect! The mixture stuck nicely on the chicken and had a nice deep dark texture. I will be making this again, that's for sure. I would love to try it using buffalo wings too. Thanks for a great recipe!
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Maple Salmon

Reviewed: Apr. 12, 2007
I was a little skeptical about making this at first because of the maple syrup. I'm not one to like super sweet things on my meal for dinner. I am so glad I took the plunge and made it. This was SO WONDERFULLY DELICIOUS! The sweetness is very subtle, as another reviewer mentioned. I will definately be making this again without question. This was a great accompaniment w/ rice and a veggie. YUM! Thanks so much for a terrific recipe that's truly a keeper!
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Pork Chops with Fresh Tomato, Onion, Garlic, and Feta

Reviewed: Mar. 27, 2007
A 5 star recipe! I'm always looking for new and different ways to cook porkchops, and this was perfect. I followed recipe exactly to a "T", except I didn't have the yellow grape tomatoes so I used a full pint of the red and instead of using plain Feta I used Feta w/ basil and tomato. One of the things I like about this recipe is that the same pan is used in each step, thereby incorporating layers of flavor throughout. At the end, the tomatoes act as a deglazing agent because it picks up all the brown spots from the pan, therefore picking up even MORE flavor. This is a winner for sure. I felt this was best served over angel hair, and it was perfect! I 'nested' a little bit of angel hair (tossed with a bit of olive oil and butter) and layed the chop down on it and placed the mixture on that. The tomatoe mixture goes perfectly w/ the angel hair as well. Thanks for an awesome recipe, as I will be making this again!
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Crumb-Coated Chicken Thighs

Reviewed: Mar. 15, 2007
This is so much better than Shake n' Bake, that's for sure. I upped the amount of bread crumbs, using 1/3 cup instead of 1/2 cup. I used 5 thighs. I don't see how the breading would be enough for 8 thighs, so keep that in mind. By using 1/3 cup of bread crumbs there would have been enough for 6 thighs most likely. I also only used 1/2 tsp. of salt instead of 1 tsp. I ran out of paprika so I used Emeril's Essence since that has paprika in it (it has other seasonings in it as well like garlic powder). This was so full of flavor and hubby and I truly enjoyed it. I served this with mashed potatoes, using Yukon Golds, since it has that natural butter flavor to it, along w/ green beans. I can't wait to have the leftovers for lunch tomorrow! Thanks for a yummy recipe!
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Mozzarella Meat Loaf

Reviewed: Mar. 13, 2007
First off, I would like to know why the 1st reviewer only gave it 3 stars if the recipe was so great. lol Anyway, this meatloaf recipe is DELISH!! It's far more better and different than ordinary/basic meat loaf recipes. Wow, I can't believe how wonderful it was. DH raved about it as well, and my 2 young daughters gobbled it up! I followed it to a "t", and next time I may try taking some of that extra sauce and pouring it over the top for the last 15 min. or so. I served this with spinach linguini tossed with extra virgin olive oil and some butter, and I sauted up some yellow pepper, garlic, tomato & italian seasoning and threw that in w/ the linguini as well. I can't wait to have the leftovers tomorrow! Thank you so much for such an awesome recipe!
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Best Ever Sausage with Peppers, Onions, and Beer!

Reviewed: Apr. 30, 2003
I scaled this recipe down to 4 servings. I was a little hesitant about the beer, because we only had Corona. However, it tasted great! I only used 1 bottle instead of the 1 and 1/3, and I also added a can of stewed tomatoes as well. I didn't have red peppers, I used green. This was a delicious dish! While eating, my husband asked me how I made the sauce. When I told him, he said "very good...it doesn't taste like your typical sauce! I also like the bite it has to it." I also added some red pepper flakes and some red ceyenne pepper too for some extra "zing" (and because I used sweet sausage not the hot and we like some hotness). Anyway, thanks for this wonderful recipe! We LOVED it! I will definately be making this again! :)
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3 users found this review helpful

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