badkitty1116 Recipe Reviews (Pg. 1) - Allrecipes.com (16288473)

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Beef Barley Vegetable Soup

Reviewed: Jan. 15, 2014
This is a great base recipe . I followed the stovetop directions. I browned the cubed chuck roast and seasoned it with Emeril's Essence , fresh ground pepper and Worcestershire sauce. When the meat was browned I added a 1/2 cup of burgundy wine and deglazed the pot and let it cook with the meat until the liquid is reduced by about half. This is a great step to do to add real flavor to the soup. No need to remove the meat from the pot , just add in the veggies and go ahead with the rest of the directions. I added garlic, and didn't use the water or bouillon- used 5 (14 ounce) cans of beef broth instead. Also added 1 tsp dried oregano and 2 tsp dried basil . When I added in the frozen mixed veggies also threw in some fresh minced parsley.This was so flavorful and the family loved it. Will make again for sure.
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2 users found this review helpful

Hot Tamale Pie

Reviewed: Jan. 7, 2014
Excellent recipe! I added onion and garlic to the meat while browning, drained off some of the fat, added in the poblano peppers (sometimes incorrectly called pasilla chiles in the grocery stores I found out), oregano, salt, 1 can of Rotel drained and thick and chunky roasted garlic salsa to equal 2 cups. I used 1 tablespoon taco seasoning instead of the ground chipotle . Simmered for about 10 min and stirred in some black olives and chopped fresh cilantro. I followed the recipe, using more cheese than called for and mine was done baking in 45 minutes. Served with sour cream and salsa on top and on the side , a simple salad of iceberg and romaine lettuces , chopped tomatoes and Catalina dressing. We all loved it and can't wait to eat the rest tonight! This recipe is a keeper! My first time making a recipe by Chef John and it was great. Thank you!
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Chiliville Chili

Reviewed: Nov. 14, 2013
This recipe is excellent! I don't get why people say this is too sweet. I used the 2 tablespoons of brown sugar and it wasn't sweet. Everything blended perfectly. I used Johnsonville Hot Italian Sausage links and removed the casings. I used fresh green, red and orange bell peppers because I don't buy diced tomatoes with bell pepper, I had the plain ones. I followed the recipe the rest of the way except when it came time to simmer it, I put it in my crock pot for about 5 hours , adding in the beans the last 2 hours. I have always used celery in my chili, not sure why so many thought this was an unusual ingredient. We enjoyed this tonight with cornbread and saltine crackers. It was delicious and has moved up on my list as one of my favorite chili recipes!
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Yummy Honey Chicken Kabobs

Reviewed: Jun. 4, 2013
These were delicious! I added about 6 garlic cloves to the marinade and some fresh grated gingeroot.I used canola oil instead of vegetable because it's what I had, and also added a few drops sesame oil. I was surprised how flavorful these were for just a few ingredients in the marinade. I doubled the marinade, saved some for basting and divided the rest in between 2 Ziploc bags and marinated the chicken and vegetables separately overnight. I used red onions, red and green bell peppers, mushrooms , zucchini and yellow summer squash. I soaked my wooden skewers and put the vegetables on some and put the chicken on separate skewers with a pineapple chunk in between each piece of meat. Served with steamed rice and King Hawaiian Rolls. Very yummy, just like the title says! Will be made again, thanks.
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2 users found this review helpful

Slow Cooker Pork Cacciatore

Reviewed: Oct. 25, 2012
This is a delicious recipe! I read all the reviews and made a few adjustments, came out wonderful. I used 8 boneless pork loin chops. I don't see why you would use only 4 since this makes so much sauce. I sprinkled my chops with Emeril's Essence and pepper and browned them in the oil. Then , I put them in my crock pot and browned the onions , adding in about 6 cloves of minced garlic after the onions were tender. Then added in the green pepper, mushrooms and I also added a chopped zucchini and a red bell pepper too.I chopped my onion and bell peppers as a personal preference to the sliced. I used Prego for my pasta sauce and only used 1 (14 1/2 ounce) can of fire roasted diced tomatoes. I only used 1/4 cup of wine and it was Burgundy , not white. In addition to the seasonings, I added 1 teaspoon salt, a pinch of oregano, some sugar, crushed red pepper flakes and Worcestershire sauce. To thicken it up, a couple tablespoons of tomato paste works great. Also added a bay leaf. Cooked on high for the first hour and then on low for 3-4 more hours. No way does this need 7-8 hours. Served it with thin spaghetti and garlic bread. Sprinkled it with shredded mozzarella fresh grated Parmesan, and fresh minced parsley. Adding fresh minced parsley into the sauce the last hour or so of cooking time is a good idea too. Next time I'd like to try the pork loin with the bone to see if it's even more flavorful. It was so delicious this time though, I will be making this often. Thank you!
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9 users found this review helpful
Photo by badkitty1116

Grilled Fish Tacos with Chipotle-Lime Dressing

Reviewed: Jul. 31, 2012
Let me start by saying this marinade is perfect for the fish. I have made it a few times, with Wahoo and Mahi Mahi- both were fabulous. The only change I made was to use Chef Merito's Fajita Seasoning instead of the Old Bay. I used Tapatio for the hot sauce. I leave my fish fillets whole and grill them whole. Then it's easy to flake it apart and use it for the tacos as you need it. I usually marinade about 4-5 hrs. Now for the sauce, I can't believe it calls for 1/2 cup of adobo, that's insane. I made the sauce using about 1-1/2 tablespoons of the adobo and it was pretty spicy. It was tasty but I thought it made a better dip for my tortilla chips than on my tacos. The flavor of the chipotle overpowers everything and upsets the delicate balance of ingredients. We use my husband's recipe for white sauce -- 1/2 cup sour cream,1/2 cup Greek plain yogurt, 2 tablespoons lime juice, 3 cloves grated garlic and a handful of freshly chopped cilantro. Simple and light, it compliments the taco better in our opinions. I served the fish tacos with white sauce, homeade fresh salsa and shredded green cabbage on warmed corn tortillas with lime wedges. Thank you for the perfect fish marinade for the tacos!
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3 users found this review helpful

Delectable Marinated Chicken

Reviewed: Jul. 21, 2012
I think this was the best teriyaki -type marinade I have tried, really delicious chicken. I used 8 boneless skinless chicken breasts and added chopped green onions and grated gingerroot to the marinade. Also used vegetable oil instead of canola and didn't have garlic pepper, so I used white pepper. Used everything else that was called for and it came out great-tasty and very moist. I marinated for about 24 hours.I served it with steamed rice and stir fry veggies w/ asparagus and squash. Will use from now on. Thank you so much for sharing your recipe!
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Turkey Ragu with Fontina and Parmesan

Reviewed: Jul. 19, 2012
This recipe caught my eye because I am always looking for recipes to use ground turkey and I love Fontina! This was delicious! My son said it was the best dinner ever. It's going into the regular rotation. I cooked the ground turkey , onion and garlic all together at once, as I didn't see the reason for cooking the onions for 10 minutes first. I added some Emeril's Essence, pepper and Worcestershire sauce to the meat while cooking. I used the diced tomatoes (Italian Seasoned, 14-1/2 ounces) , but instead of the crushed tomatoes I used a 26 ounce jar of Prego heart smart pasta sauce. I added a little red wine to the sauce and used fresh parsley instead of the dried.I added a pinch of red pepper flakes for some zip. I used large elbow macaroni for the noodles. I followed the directions the rest of the way. I don't see the need for baking it in the oven, like some others did-it was perfect on top of the stove. Creamy, cheesy, tasty and yummy! The bonus is that it's very easy and comes together quickly. Thanks for a keeper recipe! Oh, and I had leftovers for lunch and that was great too!
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Tortellini-Vegetable Toss

Reviewed: Apr. 17, 2012
I love this! It's so easy and tastes great. I used it as a side dish and served it with crispy oven baked chicken and garlic bread. It was perfect together and will make this again. I added a little red wine and a few spices to the sauce while simmering (pepper, crushed red pepper flakes, Essence, pinch sugar). Tossed it with fresh shredded Parmesan and minced fresh parsley. Looked very pretty on the plate.
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Apple and Onion Beef Pot Roast

Reviewed: Jan. 20, 2011
One of my favorite pot roast recipes definitely! The roast always comes out so moist and the gravy is delicious! I make it as is with the additions of fresh ground black pepper, a pinch of sugar and a bay leaf. I rub Emeril's Essence on the roast before browning in a tablespoon olive oil and use 2 Granny Smith apples. Can't wait to have this again tonight with buttermilk mashed potatoes, dijon glazed carrots and some biscuits ! Oh, I never use the browning sauce, it doesn't need it.
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10 users found this review helpful

Dripping Roast Beef Sandwiches with Melted Provolone

Reviewed: Nov. 22, 2010
Excellent and so easy! Doubled the recipe-2 cans french onion, 2 tablespoons Worcestershire sauce, and 1-1/2 pounds roast beef. I added some fresh cracked black pepper to the soup mixture. Instead of pouring more juice over the sandwiches , I just served it in little cups for dipping. These were so delicious and we will use this often. What an easy meal, yum!
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Teriyaki Marinated Chicken

Reviewed: Nov. 4, 2010
This was delicious flavorful chicken and we loved it! We grilled it and served it with steamed jasmine rice and veggies. I did change some things- added mostly vegetable oil but measured it a little bit under and added sesame oil to make the 1/4 cup, added 1/2 cup Kikkoman's teriyaki sauce instead of the soy sauce, used fresh minced garlic and gingerroot, and threw in some chopped green onion and toasted sesame seeds too. I used white pepper instead of black. I had enough marinade to do 9 small breast portions. I marinated for about 5 hours. I also only marinated in half the mix and basted the chicken with the other half while grilling. It was so tender and juicy and smelled so good on the grill. I think the pineapple juice is key. I was craving grilled chicken and so glad I chose this recipe. It reminds me of the grilled chicken that comes with rice bowls when I go those Flame Broiler type places. I liked this better! Thanks so much for the recipe !
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6 users found this review helpful

Scarlett's Chicken Cacciatore

Reviewed: Oct. 20, 2010
This is excellent! We just loved it! I followed the recipe adding a few things-a diced zucchini, 4 cloves garlic instead of one, 1 can (14 1/2 ounces) of stewed Italian seasoned tomatoes, chopped ,in addition to the crushed tomatoes (the ones i had weren't Italian-style), 1/4 cup dry red wine, 2 teaspoons sugar, and 1/4 teaspoon crushed red pepper flakes. Followed the directions and served it over thin spaghetti with garlic bread. Thank you so much for sharing! I will make this again and the bonus is that it is healthy and very low in fat, but it doesn't taste like it Yum! Also, I think olive oil should be used instead of vegetable, the olive oil gives it a wonderful flavor! Eating the leftovers and they are fantastic!
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24 users found this review helpful

 
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