TexasLady Recipe Reviews (Pg. 1) - Allrecipes.com (15076015)

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Crispy Fried Chicken

Reviewed: Jun. 20, 2014
I have been looking for a really good fried chicken recipe for years. Most of what I found has been good but not worth bothering with again. This one is the exception. It is very good. I followed the ingredients but added about 1/3 t. of Poultry Seasoning. (I didn't have buttermilk, so I used 3/4 c. full milk, 1/4 scant cup of cream, and 1 T. white vinegar as a replacement--a recipe I looked up online.) I fried the chicken to get it lightly browned, and then I put it in the oven at 175 degrees until I got back from church (about 1.5 hours). I then turned the oven up to about 325 degrees for about 20 minutes (fearing it might dry out--too many recipes produce dried out chicken). The chicken was tender and tasted great! This will be the recipe I use for many years to come. It turned out wonderfully well, and we all loved it. Thanks for sharing. (Next time, I'll have real buttermilk, and I bet it will be even better.) If you want a double thick, crunchy outside, dip your chicken in the flour first, then into the buttermilk, then back into the flour. (You will need extra buttermilk for this and maybe 3 cups of flour instead of two (adding extra salt, pepper and cayenne so as not to change this delicious recipe.) It turns out extra crispy.
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Honey Mustard Pork Chops

Reviewed: Feb. 24, 2014
It was pretty good, but I tried to oven idea, and it dried out the pork chops. I've done this, but I used mustard powder, and it really worked better in my view.
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Baked Salmon II

Reviewed: Jan. 12, 2014
The recipe is okay, but it just doesn't do it for me. I was very reluctant to pepper a salmon, but I did anyway. Pepper, for salmon (and for most fish) IMO, is just too strong. After adding all the herbs, I think they just killed the flavor. Salmon is wonderfully flavorful to me, and I thought about not adding all the herbs, but I did anyway. The recipe I learned from my teenage friends a long time ago after living on the West Coast was much simpler. For my long time recipe, I just put softened butter all over the salmon, use a heavy sprinkling of parsley all over the meat, lemon squeezed all over the salmon, and put it in foil, close it, bake it for 20-30 minutes (depending on the thickness). It turns out wonderfully flavorful and everyone is thrilled with it. No family compliments on this recipe. I will go back to my own recipe on salmon.
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Busy Day Barbeque Brisket

Reviewed: Apr. 11, 2013
I did not use the smoke flavoring (since I've never used it and don't have any). I liked the tenderness of this meat. I also liked the fact that I could add all the ingredients in the morning, leave it all day, and come home to dinner! It was good. Next time I will add the smoke flavoring.
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Strawberry Jam

Reviewed: Aug. 13, 2012
This is really good. I would rather not add pectin, so this works well for me. I couldn't get the jam to go up to 220, so I put it on a bigger burner, and that's when I burned the jam. It was burned only on the bottom, but it made the flavor not quite as good. It set perfectly (only ever got to 216), so I think maybe my (new) thermometer is off. This has a wonderful flavor, and it is quick and easy to make. I am making more tonight. Thanks for the recipe. (I used strawberries that were starting to look a little tired, and the jam was awesome!) Hubby raved about it (when he tasted it prior to the burn). So I made another batch. It is really good jam. At the last, I poured the jam into five 1/2 pints, and then I put the remainder on the stove and added one tablespoon of bourbon. I thought that the flavor was interesting, and we ended up with two jars of Bourbon Strawberry jam. I will be interested to taste it once it sits for a few weeks, and we get to taste it. (Tasted great today!) This is a good, easy recipe. Try it. You'll like it.
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Jalapeno Strawberry Jam

Reviewed: Aug. 13, 2012
Nope. Not a recipe for me. Sorry. I've never had strawberries and jalapenos together, but now that I have, I will never do it again. I was reluctant to add one entire cup of jalapenos, but one rater said follow the recipe exactly, so I did. To me, the jam tastes like jalapenos. I used fresh jalapenos, and the jam definitely has a bite to it (which isn't objectionable and adds an aura of excitement). But I don't like the taste. I did not add the seeds. The jam did set up nicely without pectin (which is probably due to the 7 cups of white sugar.) But the flavor is way too much jalapeno. I like jam sweet and not green tasting. Jalapenos taste green to me. Unless you really like the flavor of jalapenos, I would recommend you add about 1/4 of the jalapenos and make a half recipe the first time to see if you like jalapenos in jam. I ended up with two extra 1/2 pints of jam without pints (counted wrong), so when I got the jars boiled, I had two half pints left to put in jars. With that, I decided to try to salvage the jam, so I added about 1 cup of blackberry jam I'd made to the 2-3 cups of this jam. I'm intrigued by this combination, and the little bit that I had was tastier, eliminated a bit of the "green" taste and gave a bite to the jam. If I were to do this again, I would add blackberries--half strawberries and half blackberries to start, and add 1/4 to 1/2 of the jalapenos. Hubby still didn't like it w/blackberries added--"tastes like the peppers."
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Best Ever Brisket

Reviewed: Dec. 30, 2011
This makes a very nice brisket, tender and easy to make. The tenderness was impressive. I have a sensitive stomach, so the chili powder was a little more than I should have used; however you could hardly taste it. I had a problem with the hot pan and the foil, and I would suggest if you have a very large pan that you wrap the foil under it prior to starting the cooking so that you can just fold it over the top an hour in. The hot pan and foil combination was a juggling act for me and though I thought I had it covered, I didn't do as good of a job as I thought, and the meat was drier than I had hoped. I think I will try the mustard recommended instead of the chili pepper in the recipe the next time. This was definitely good, and very easy to prepare. The gravy made was a bit more spicy than I would have wanted. So next time, less chili pepper (I probably will try 1 T next time around.) Definitely a recipe to use again and again. Tender, easy, tasty.
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