MYTQUINN88 Recipe Reviews (Pg. 1) - Allrecipes.com (1627992)

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Chicken Cordon Bleu II

Reviewed: Oct. 20, 2012
This recipe is definitely going in the 'keep' file! I actually printed it for a friend who was planning to make Cordon Bleu but didn't know what kind of sauce to make with it - this had such good reviews I suggested she try it. When unsure what to make for Sunday dinner last weekend, I decided to give the whole recipe a try. Hubby and I both LOVED it. I've made Cordon bleu a time or two before, but NEVER this good. Followed the recipe for the most part: Pounded my chicken pretty thin, used Krakus low-salt deli ham, and used kitchen twine instead of toothpicks which I think helped keep it together and kept the cheese from melting out. Browned in pan, then put in oven for about 30 minutes. Made the sauce in pan I browned chicken in, then added chicken to the sauce and simmered in pan for a few minutes when I took it out of the oven. Doubled the sauce recipe, and served with rice pilaf. We ate all the chicken, but I had leftover rice and sauce and I enjoyed that without the meat the next day...... I added a little extra wine and some black pepper and garlic powder to the sauce 'cause I like highly seasoned food - just kept adding and tasting till it was just right. Will DEFINITELY be making this one again- Yum Yum Yum!
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4 users found this review helpful

Apple Squares

Reviewed: Oct. 20, 2012
Made this recipe for the first time earlier this week - I have now made it 3 times!! And doubled it the 2nd and 3rd time. Delicious!! I followed the recipe exactly other than maybe a little more chopped apple than called for, and a little less cinn/sugar topping. Had some apples to use, and didn't feel like going thru all the work of apple pie, and didn't want apple crisp. This was SO quick and easy, and makes the house smell amazing! I will definitely be making this every fall for apple season! The first one I made I left out at room temperature, but the next time I refrigerated them when cooled and I liked them better a little chilled. Husband loved it, everyone at work loved it, and it was one of the first things to sell out at a bake sale today. This recipe is definitely a keeper - Thanks BarbiAnn!
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3 users found this review helpful

Grilled Pork Tenderloin

Reviewed: Jun. 4, 2012
Delicious and SO easy!! My first time grilling with indirect heat, and I am not usually very talented with a gas grill. This came out perfect! I put a piece of foil under the grate where the pork was as a drip tray. Finished the last 10 minutes on direct low heat to carmelize the bbq sauce a little. Used my meat thermometer to check the temp, a 1.6 lb tenderloin took about 50 minutes. My husband said "don't ever bother making ribs again - this has no fat, no bones, no mess, and is every bit as delicious". VERY tender and flavorful. Thanks for a great simple recipe that I will be making again and again!
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1 user found this review helpful

Garlic Prime Rib

Reviewed: Dec. 26, 2011
I have used SO many recipes from this website, and only reviewed 2 or 3. This one deserves me taking a few minutes out of my day. I used this recipe again this Christmas for about the 5th year in a row. EVERY YEAR my Prime Rib is absolutely perfect and delicious. The first year I made it, I was a nervous wreck cooking a $70 piece of meat, and for my fussy father-in-law at that. Followed directions to a T, and it was perfect. Have repeated every year since! Panicked one year when my meat thermometer stopped working but followed the 20 min per pound rule and it was perfect. I like to get the internal temp up to about 135, then take it out and let it rest and go up to 140-145 for perfect med rare. Always tempted to try to 'jazz up' the recipe but I never do 'cause it's so perfect the way it is. Garlic, S & P, and the thyme is really all you need. Cut some slits in the fat and rub the mixture right in there. I've done this with boneless and bone-in roasts - both delicious, but I think the bone-in is a tiny bit better. Thanks Chef Mike!
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9 users found this review helpful

Chili Cheese Dip III

Reviewed: Dec. 13, 2003
I've also been making this recipe for years, and it's great!!! It's a huge hit with all my friends, coworkers, and family. We call it "macho nacho" dip! I use 1 cream cheese, 1 can chili no beans, and whatever mexican/cheddar shredded cheese I have, with unflavored tortilla chips. The low-fat cream cheese doesn't have quite as good of a texture, but it's not bad. I always do it in the oven - microwave doesn't get the cheese on top brown & bubbly! :-) If making for people you know like beans, chili w/ beans is great, but for potlucks/parties, I've found most people do NOT like beans!
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10 users found this review helpful

Old Fashioned Macaroni Salad

Reviewed: Jul. 1, 2003
This recipe is almost identical to my own Macaroni salad recipe with a couple of changes: We hate celery, so I leave that out. I use red pepper instead of green pepper. I always add 3 ingredients that make my tuna macaroni salad special: a few chopped pickles, a shredded carrot, and a half a box of frozen green peas. I've brought this salad to a ton of camping trips and potlucks, and EVERYONE loves it! I also throw in a few dashes of Ranch dressing if I happen to have some in the fridge! Everyone always asks if I'm bringing the macaroni salad!
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5 users found this review helpful

Swedish Nuts II

Reviewed: Jan. 29, 2003
I wanted a recipe to dress up some leftover nuts I had from holiday baking (walnuts, whole almonds, and pecans). I threw it together at the last minute for my Superbowl party as people were coming in the door. It was SO quick and So easy and SOOO delicious!! Don't be surprised when it looks horrible as it starts cooking, cause it's not too pretty. However, I followed the directions to a T, and they came out wonderful!!Everyone loved them, and a few people left with the recipe! I will be making bags/tins of these for gifts next Christmas! Thanks for a great recipe!
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30 users found this review helpful

Jalapeno Poppers I

Reviewed: Jan. 8, 2002
I can't believe how good these were! One of the best recipes I've tried in ages! I followed the directions to a T, and they came out perfect. I had thought the coating wasn't sticking well enough to the peppers, but they tasted perfect. I'll make these again and again! I never thought baked would taste as good as deep fried, but they do. Will be definitely making these for the Superbowl in a few weeks! Friends couldn't believe I'd made them myself! Thanks for a great recipe!
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3 users found this review helpful

 
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