Mrs.Doherty Recipe Reviews (Pg. 1) - Allrecipes.com (16669693)

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Mrs.Doherty

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Salsa Chicken

Reviewed: Feb. 3, 2011
Very good quick meal. I rubbed the chicken breasts with a marinade of olive oil, crushed garlic and the taco seasoning and let it sit in the fridge for an hour prior to cooking and it came out great.
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Roast Sticky Chicken-Rotisserie Style

Reviewed: Feb. 3, 2011
This came out great - I seasoned the bird and left it in the fridge stuffed with onions for 24 hours. I did not however cook it at 250 - more like 325 at a shortened amount of time. I covered it with foil for the first half and then uncovered it to crisp up the skin - came out super moist, wrapped in a crisp, well seasoned skin.
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2 users found this review helpful

Spanish Rice II

Reviewed: Feb. 3, 2011
My husband usually leaves half of his rice on his plate, but when I made this he ate it all and asked for a second helping of just the rice! I had to add a tiny bit more water towards the end of the cooking time, but it fluffed up nice in the end. Thank you!
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Stuffed Shells III

Reviewed: Feb. 3, 2011
My husband is still raving over this recipe - he NEVER eats leftovers and actually asked for these for his lunch the next day. I wanted to use up some ground beef that I had, so I swapped the mushrooms for meat sauce and instead sauteed the mushrooms with some chopped onions and garlic and added it to my ricotta stuffing for the shells. I loaded the filling into a zip lock bag and snipped the corner to make filling the shells easier. I did divide this recipe in half since it is only two of us, but kept the sauce amount the same since I hate it when pasta is "dry."
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Stuffed Pork Tenderloin

Reviewed: Feb. 3, 2011
I made this recipe as stated and it was wonderful. My husband loved it and said that it was the best stuffing he had ever had!
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2 users found this review helpful

Charley's Slow Cooker Mexican Style Meat

Reviewed: Jan. 30, 2011
I only have this recipe two stars AS IS with no changes, after extreme changes I would maybe push to 3, possibly four. I only prepared a 2lb. piece of meat, so all ingredients were divided in half (except for c. pepper which I only used a tiny dash). I used Tabasco as my option for the pepper sauce. After just 3 hours on Low, this meat was overdone, time for a 4lb. roast as listed would be between 8-10 hours total at High for the first 6...so my reduction in roast size should have been a total of 4-5 hours with 3 of them being on High...I can't imagine how tough the roast would have been then! Once cooking was through, the meat was very tough and dry, and there was no way it was going to "shred." There was so much liquid in the pot (and I even used less water than stated) that I would have had to drain off at least 3/4 of it if I were to proceed with the recipe as stated. After tasting the meat and discovering that not only was it dry, it was also Hot! Not spicy, I mean ATOMIC HOT. Hot enough to make you cough, yet strangely lacking any flavor besides HOT. Not wanting to waste food, I did a quick "rescue" which included adding about 3 cups of sour cream to the "sauce" and then thickening it, cutting the meat into tiny strips and soaking them in the sour cream'd sauce and then serving over rice in burritos with plenty of salsa to further soothe and cool the burn. I salute those of you who were able to make this as is and then actually consume it in it's original form!
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Honey Baked Chicken II

Reviewed: Dec. 19, 2010
I'm giving this 3 out of 5 stars as written, four stars with my changes. I used 6 good sized chicken thighs (with bone-in and skin on) which I parboiled for 15 minutes first. I only used 1/2 stick of melted butter since I was decreasing the amount of meat used, but stayed with the 1/2 honey. I did up the amount of curry powder, since a teaspoon is such a small amount for the mild curry I had on hand. I kept the salt in the recipe, but did sprinkle some black pepper on at serving time. I am a fan of curry - all types and flavors from Indian to Irish. Don't expect a high powered spicy sort of curry with this dish unless you use one of the spicier curry blends (like African or Malaysian) that has more hot pepper flavor. With a mild yellow curry blend, combined with the honey and mustard you will get a nice mellow curry dish. I sliced up some potatoes and carrots and baked them along with the thighs, basting them and the meat every 15 minutes for one hour at 350. I did cover the pan with foil for the first half and then uncovered it, which did the veggies a favor in their cooking, but left the skin on the thighs slightly less crispy than I would have liked. This is one of those recipes that you should try and get creative with as there are so many things that you can do with the basic guidelines here.
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34 users found this review helpful

S.O.P.P.

Reviewed: Nov. 5, 2010
Very good basic recipe....I used Andouille sausage and added some hot sauce, garlic and Cajun seasonings. The leftovers make a delicious breakfast fry up the next morning, just toss in a skillet with eggs for a good meal in a pinch.
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23 users found this review helpful

Slow Cooker Lasagna

Reviewed: Oct. 31, 2010
I love making lasagna in the slow cooker, and this is a good basic recipe (I usually add a variety of ground meats to the sausage and add some more spices and herbs) BUT the "no boil" noodles were very mushy and gummy. I'd stick to the traditional noodles when using the slow cooker....besides that, this is worth a try!
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9 users found this review helpful

Slow Cooker Turkey Breast

Reviewed: Oct. 12, 2010
I made this for supper this evening, threw it in the slow cooker this morning and when we arrived home it was ready! I did however tweek the recipe slightly since our market only had an 8.4lb. breast. I have a 6 quart oval cooker and filled the bottom (about 1 inch) with chicken stock, then placed the breast in to cooker, rubbed with 1/2 of an envelope of Knorr Dry Onion Soup, salt and pepper. I cooked it on high for one hour and then down to low for 9 additional hours. When I checked the internal temp. it was the correct 180 degrees. When I removed the breast to rest, I strained the broth in the bottom and made gravy from the drippings (which is terribly delicious - I use Wondra to thicken). Served with fresh green beans, stuffing and hot rolls - YUM! Note that the breast's texture will be slightly different than an oven roasted one - but tender and moist for sure! The only down side I found from a personal standpoint was the skin - which is rather soft when using this cooking method - I do prefer the "crunch" of an oven roasted bird, but my husband loved it!
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6 users found this review helpful

 
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