Browneyes Recipe Reviews (Pg. 1) - Allrecipes.com (15537249)

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Black Bean and Corn Salad II

Reviewed: Apr. 10, 2013
Delicious! Must try with tortilla chips. Didn't care for the cilantro, but the rest was the perfect refreshing mix for summer.
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Apple Pie by Grandma Ople

Reviewed: Nov. 27, 2012
Delicious! Like most reviewers, I did add 1/2 tsp vanilla and cinnamon and a dash of nutmeg to really put this pie over the top!
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Best Ever Pie Crust

Reviewed: Nov. 27, 2012
Delicious, flaky crust! Just keep in mind you may not need to use all the water, you just need enough that the dough pulls away from the sides of the bowl when you're mixing. I used the whole amount the first time, and it was impossible to work with. Second time I added the water slowly and it was perfect!
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Honey-Brined Fried Chicken Breasts

Reviewed: Nov. 27, 2012
Thought this would be just another fried chicken recipe, but it was so much more! Very tasty, didn't even need any sauces or gravy with this recipe. Hubby and I agreed this is a definite keeper! (Although I did use onion powder and garlic powder instead of the salts and added a dash of salt and paprika to the flour.)
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Quick Chicken Piccata

Reviewed: Aug. 3, 2012
Easy and delicious, another gem from Chef John!
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Spicy Garlic Lime Chicken

Reviewed: Mar. 22, 2012
A delicious healthy chicken recipe! I would recommend keeping some chicken broth handy to add to the pan when frying if you don't want the chicken to blacken.
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Easy Grape Salad

Reviewed: Feb. 17, 2012
A great recipe, always a big hit. I've been asked for the recipe on several occasions. I wouldn't change a thing about this recipe; so easy and can be made in advance. As a side note, this does makes a lot of salad.
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Chicken Chimichangas with Sour Cream Sauce

Reviewed: Feb. 17, 2012
Delicious! I was looking for a good chimichanga recipe because my husband's sensitive stomach can rarely handle the ones you get in Mexican restaurants. He devoured these! I did half the amount of chili powder; I tried the full amount but it was way too overpowering for us. I omitted cumin just because I didn't have any, and I used Kraft's mexican queso quesadilla shredded cheese instead of monteray jack. We're not big on sour cream, so instead of making this sauce I just sprinkled the remaining shredded cheese over the chimichangas. I baked at 425 for 15 minutes as recommended by another reviewer, but had to cover mine with foil so the cheese didn't burn and my chimichangas didn't get too crisp. Great left over as well; absolutely loved this recipe! Oh, don't use Aztec tortillas, they tear horribly.
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Swiss Chicken Casserole II

Reviewed: Feb. 17, 2012
Delicious! Great and simple recipe. I did cut the chicken into bite-size chunks and added peas.
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