bitterquill Recipe Reviews (Pg. 1) - Allrecipes.com (15687378)

cook's profile

bitterquill

Reviews

Photos

Menus

 
View All Reviews Learn more

Easy Meatloaf

Reviewed: Feb. 11, 2014
Good as-is, and has all the parts of a standard meatloaf recipe so it's easy to customize. I used 1lb of ground turkey and 1/2lb ground beef, and only half an onion (1 cup) because it was large. I sauteed the onion (until translucent) with 6 thick-cut slices of bacon which I had diced (about 6oz) and 2 tsp of minced garlic. I used Italian seasoned breadcrumbs and 1/2 tsp each salt and pepper, and added 1/4 tsp each onion powder and granulated garlic. I reduced the milk considerably (to 1/3 cup) and made the sauce with 1/2 cup ketchup, 3 tbsp yellow mustard and 2 tbsp brown sugar. I shaped the meat into two small loaves, topped them with 2/3 of the sauce, and baked 1 hour, adding the remaining sauce after 45 minutes.
Was this review helpful? [ YES ]
0 users found this review helpful

Slow Cooker Carnitas

Reviewed: Jan. 28, 2014
I doubled the spice mixture (except for the salt, which I multiplied by 1.5), and used a 14.5oz can of chicken broh instead of the full 2 cups (since I still didn't quite use all the liquid, that was sufficient). It only needed 8 hours on low in my crock pot before it shredded extremely easily, and once it was shredded, I separated the meat from the liquid, added 2 tsp chili powder and 1/2 tsp cayenne to the liquid, and put the meat in the oven to broil. I added about 3/4 of the liquid total, a little at a time at a time, stirring whenever the top was nicely caramelized and the liquid was mostly used up. During cooking I can't say I loved the smell of the cinnamon, but once it was finished the flavor wasn't overpowering. Overall it was quite good, and I served it on tortillas with some bacon guacamole.
Was this review helpful? [ YES ]
1 user found this review helpful

California Guacamole with Bacon

Reviewed: Jan. 28, 2014
I used a 6 slices of bacon instead of 4 (to use up the rest of a package), and it was pretty tasty. Then I added (per Naples34102's review) 1/2 teaspoon each dried cilantro and cumin, 1/2 large jalapeño and the juice of a lime, and it was even better. I used it on carnitas.
Was this review helpful? [ YES ]
0 users found this review helpful

Beef Stew VI

Reviewed: Jan. 23, 2014
Very good recipe, but I did dress it up just a little via some of the reviews. I tossed the meat in 1/4 cup flour with 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, and half of the black pepper (1/4 teaspoon); I browned it in 2 tablespoons oil (1 less than the recipe called for) and deglazed the pan with 1/2 cup red wine. I increased the potatoes to 6 medium (I used red ones with skin) and also increased the carrots to 6 medium. I added 2 bay leaves and a dried Japanese red pepper (with half of the seeds removed) along with the other dried herbs. I also increased the cornstarch to 1.5 tablespoons and left the lid off during the last 15 minutes, per the uploader's instructions; the added flour and potato also helped to thicken the final product, as did a little resting time. It turned out very nice and will be a definite repeat.
Was this review helpful? [ YES ]
0 users found this review helpful

Spicy Chicken Breasts

Reviewed: Aug. 20, 2013
I didn't have chicken breasts on hand so I combined the spice mixture with a small amount of olive oil and used it as a wet rub for a whole chicken (inside and outside). Browned at 450 for 20 minutes, then turned the heat down to 400 for another 45 minutes. Very good and the drippings made a delicious gravy.
Was this review helpful? [ YES ]
2 users found this review helpful

Skillet Herbed Chicken with Mustard

Reviewed: Aug. 14, 2013
I chose this recipe because I had never cooked with tarragon before and wanted to give it a try. I pounded the chicken slightly before cooking because they were large pieces, and used a tablespoon of unsalted butter in place of the 2 tablespoons vegetable oil. I also halved the thyme because all I had was ground. I had some misgivings about not browning the chicken, but it turned out very nice.
Was this review helpful? [ YES ]
0 users found this review helpful

Tuna Noodle Casserole from Scratch

Reviewed: Aug. 12, 2013
I increased the quantity of noodles by 50%, so my first step was to change the recipe to make 9 servings; from there, I made a few changes to the (increased) quantities, mostly to make things healthier. My changes took the calorie total down by about 40%! I used just 1/3 the original amount of cheese and milk (1/2 cup cheese instead of 1 1/2 cups, and 1 cup milk instead of 3 cups, but added 2 cups chicken stock to regain the liquid). I cut the butter down even more, using a total of 1/4 cup butter instead of 3/4 cups and 3 tablespoons (almost a cup of butter is absolutely unnecessary and adds more calories than it does flavor!). I cut the flour from 1/4 cup and 2 tablespoons down to 1/4 cup, and bread crumbs from 1/4 cup and 1 teaspoon also down to 1/4 cup. I used a little more of some veggies (a whole onion instead of 3/4, 2 stalks celery instead of 1 1/2 stalks, 1 tablespoon garlic paste instead of 1 1/2 cloves) and a little less of others (1/2 lb of mushrooms instead of 3/4 lb, 1 cup of peas instead of 1 1/2 cups). For seasoning, I used a total of 1/2 teaspoon salt and 1/4 teaspoon pepper, and added 1/8 teaspoon thyme. It turned out pretty good but could probably use a little more in the way of herbs and seasoning just to make it a bit more flavorful. I'm the only one in the house who likes tuna casserole of any kind, but this stored well so I'll definitely make it again for my own lunches. It's also great fuel before going for a run!
Was this review helpful? [ YES ]
1 user found this review helpful

Baked Buffalo Chicken Strips

Reviewed: Aug. 5, 2013
Very good, but prodices more than enough marinade and coating for at least 4 chicken breasts (that's what I did, for a total of 40 good-sized strips). I did not have egg substitute so I just used regular beaten eggs. I also cooked slightly longer. If you use a decent amount of spray and a gentle hand you won't lose much breading. I also tried the marinade on quartered and butterflied breasts; I patted them with a paper towel to remove the excess marinade, dredged lightly in a flour mixture (with salt, pepper, and garlic powder; no egg necessary) and fried up to make chicken sandwiches. Quite good but would probably be even tastier if the marinade was spicier, like half buttermilk and half hot sauce.
Was this review helpful? [ YES ]
0 users found this review helpful

Kung Pao Chicken

Reviewed: Jul. 31, 2013
I started with a little more than a pound of chicken. I made the marinade as described but halved the oil, and let it marinate for a couple of days. I added two sliced zucchini and half a pound of sliced mushrooms when I made the sauce. I doubled the amount of sauce because I had added so many veggies, but halved the oil there, too. To go along with the doubled sauce and added veg, I also doubled the green onions and added 50% peanuts. I used a total of 1 tablespoon Huy Fong chili garlic paste (I didn't weigh it to see if it was an ounce). It turned out really well.
Was this review helpful? [ YES ]
1 user found this review helpful

Pineapple Chicken Tenders

Reviewed: Jul. 29, 2013
I've been making this recipe for a while and it's always really good. I use a little less sugar (1/4 cup for every 2/3 cup pineapple juice) and I add a little garlic powder, black pepper and ground ginger. I marinate at least 18 hours and I don't bother to heat the marinade. It's also really good on pork chops with grilled pineapple rings on top.
Was this review helpful? [ YES ]
1 user found this review helpful

Balsamic Grilled Zucchini

Reviewed: Jul. 21, 2013
Pretty good. Also works well in a saute pan if you don't want to fire up the grill.
Was this review helpful? [ YES ]
0 users found this review helpful

Tzatziki

Reviewed: Jul. 20, 2013
I made a half batch using pre-strained Greek yogurt, 1 seeded cucumber, 1/4 teaspoon salt and the prescribed amounts of everything else. Very tasty and a nice addition to pitas.
Was this review helpful? [ YES ]
0 users found this review helpful

Rosemary Ranch Chicken Kabobs

Reviewed: Jun. 23, 2013
I used half the oil, roughly 1/3 the salt, and three quarters of the sugar; I also used three quarters the rosemary (1 tablespoon) because I only had dried on hand, but dried is more pungent anyway so it's probably approximately the same, flavor-wise, as if I'd used the listed amount of fresh. I marinated over night. It made a delicious marinade and juicy, tender chicken. It's also very easy to put together, relatively versatile (I've done it on the grill and under the broiler in the oven, and it was very good both ways), and quite budget-friendly. This will be a part of our regular rotation for sure, with my changes, and I think it might be my favorite chicken marinade ever. Even so, I wrestled with whether to give five stars or not, since the recipe as given has easily twice the necessary oil and three times the necessary salt, and as given would be virtually inedible to me. Even my salt-and-fat-loving husband said that it had tons of flavor with the ingredients reduced. Anyway, the core recipe is awesome, but be sure to tweak quantities as your tastes and dietary needs require, and definitely marinate at least overnight to make the flavors really come together.
Was this review helpful? [ YES ]
2 users found this review helpful

Lemon and Thyme Lamb Chops

Reviewed: Jun. 21, 2013
Quite good.
Was this review helpful? [ YES ]
0 users found this review helpful

Rosenmunnar

Reviewed: Apr. 4, 2013
Tasty and even easier than they look! I added 1/2 teaspoon of vanilla to the dough; it was very easy to work with, not too sticky, greasy or crumbly. I used low-sugar strawberry jam (not the kind with artificial sweeteners, just a lower sugar version). I used 1/4 teaspoon jam per cookie and got a total of 3 dozen cookies. That's half the number of cookies that the recipe states and less than half of the recommended amount of jam, but next time I think I'll make the reservoirs bigger (maybe 1/2 teaspoon if it's not too big) to get the proper ratio. They also only need 12-13 minutes in the oven, and would be seriously overdone if you made 72 and baked them for 20 minutes. Other than that, the recipe is pretty good.
Was this review helpful? [ YES ]
0 users found this review helpful

Amazing Slow Cooker Chocolate Cake

Reviewed: Mar. 12, 2013
The first time I made it, I cooked it an extra 20 minutes because the top still looked too moist, but I think the listed time was actually perfect for my crockpot. The top should actually still be a little moist to the touch, and very soft (it will firm as it cools); the regular "knife comes out (mostly) clean" test seems to work better than testing the surface for moistness. I replaced half of the sugar with Splenda to be more diabetic-friendly, and sprinkled the top with powdered sugar, which worked as more than a garnish because it really made it tastier. I've also tried it with olive oil and orange extract instead of vegetable oil and vanilla, but the original is better. I'll probably make it again, because it's pretty good for how easy it is.
Was this review helpful? [ YES ]
1 user found this review helpful

Red Lentil Curry

Reviewed: Mar. 11, 2013
An extra 1/2 teaspoon of salt made the flavors stand out better, and it was tastier the next day. I really like that it doesn't require any obscure ingredients or difficult cooking methods, because that means it's easy to toss together even if you don't plan ahead.
Was this review helpful? [ YES ]
0 users found this review helpful

Chicken Tikka Masala

Reviewed: Mar. 11, 2013
I couldn't decide if this deserved a full five stars because of a glaring issue in the ingredient list, but it turned out so delicious (with a simple but extremely important change!) that I couldn't help it. It is fantastic *if* you cut out the majority of the salt. I used half a teaspoon in the marinade and another half teaspoon in the sauce, and it was plenty for even our salt-loving household. I also cut the black pepper to half a teaspoon, used 3/4 cup Greek yogurt and 1/4 cup cream in place of 1 cup regular yogurt (which would be just as good, it just wasn't what I had), and pulled it from the grill when it was still ever so slightly underdone so it wouldn't get overcooked while simmering in the sauce. I love that it is so flavorful and interesting without requiring any ingredients that are hard to acquire at my small town grocery. My husband and I are big fans of Indian food, and this was well-received by everyone who tried it. It will be a part of our regular rotation from now on.
Was this review helpful? [ YES ]
0 users found this review helpful

Easy Sugar Cookies

Reviewed: Feb. 27, 2013
This is a very nice cookie, especially for the simplicity of the recipe. I used *unsalted* butter so I added 1/2 tsp salt (next time, I think 1/4 tsp will be enough). I also replaced the 1 tsp vanilla extract with 3/4 tsp *each* vanilla extract and orange extract, and the orange flavor was definitely noticeable but not over-powering. The dough was a bit crumbly so I shaped it into balls by hand (48 balls at 20g each, about a tablespoon). It is sticky enough to hold together with just a tiny squeeze, and not so sticky as to be difficult to work with. I baked them for 9 minutes but I am at a high altitude; 8 min would probably be perfect at sea level. Regardless of exact baking time, I could tell they were ready when cracks had started to form across the tops (but not too much...more/bigger cracks = crunchier cookie). They spread to about 2.25" diameter and flattened a tad more as they cooled. They had crispy edges, chewy centers, golden bottoms and creamy, unbrowned tops. I didn't bother sprinkling mine with sugar but if you like sweeter cookies, you might want to do that (plus, it's pretty).
Was this review helpful? [ YES ]
1 user found this review helpful

Pineapple Grilled Pork Chops

Reviewed: Feb. 21, 2013
I made a double batch (8 chops) and added 1/8 teaspoon of ground ginger (the same amount of black pepper I used). The standard US 20oz can of pineapple contains 10 rings and 2/3 cup juice; I used the fruit from one can and the juice from two cans for my double batch, and the flavor was perfect. Doubling the recipe probably didn't actually require doubling the marinade, but doing so made a good amount extra to baste with; I also basted the grilling pineapple, and that turned out great. UPDATE: I have since made this recipe with chicken and it was delicious. This time I made the original amount of marinade and it was plenty for 6 chicken breasts, cut into bite-size chunks. I threaded the meat onto skewers with pineapple chunks and sweet onion and grilled for 15-20 minutes. Delicious!
Was this review helpful? [ YES ]
1 user found this review helpful

Displaying results 1-20 (of 92) reviews
 
ADVERTISEMENT
Go Pro!

In Season

Want to Grill Tonight?
Want to Grill Tonight?

Check out time-saving recipes, because any night’s a good night to grill.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States