Floridafoodie Recipe Reviews (Pg. 1) - Allrecipes.com (16749464)

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Chicken Breasts in Caper Cream Sauce

Reviewed: Dec. 3, 2013
This is a divine recipe if you skip the lemon pepper, flour the breasts lightly before browning and then deglaze the pan with 1/2 c. white wine before adding the remaining ingredients. I used the juice of half a large lemon in the sauce to replace the lemon pepper. I had 3 breasts, which I halved and pounded between waxed paper. This gave me 6 thin cutlets and I did not need to double the sauce. The chicken breasts were from Trader Joe's and were hormone free. Quality of the ingredients really does make a difference. I briefly returned the cooked chicken to the pot until coated all over with the sauce. Served this with a side of Laura's Lemon Roasted Potatoes from this site (*****) and some steamed artichoke hearts. What a meal!! Thanks for the start of a great recipe.
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Spanish Rice Chicken II

Reviewed: Oct. 27, 2013
Good basic chicken and rice dish. Before preparing I read all reviews. I did not have green pepper so I used a serrano and an orange bell pepper. For tomatoes, I used diced with jalapeno. I also added 2 cloves of minced garlic after sauteing the onion and peppers. I changed the amount of paprika to 1 tsp., added 1/4 tsp of turmeric and dissolved a generous pinch of saffron threads in the chicken broth. I had a small serving of homemade chorizo in the refrigerator, so I threw that in when adding the liquid and tomatoes. I brought the liquid to a simmer on the stovetop then finished the dish covered in the oven at 375 for 25 minutes. Before serving I added 1 c. of frozen peas, and let the heat from the finished dish warm them. This was a delicious "poor man's" paella, which I will be serving over and over again. Four stars because I changed it so much.
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Chicken and Biscuit Casserole

Reviewed: Sep. 23, 2013
this was a good basic recipe. It can be used as a base for other dishes, such as chicken a la king, chicken pot pie. I made it without the sugar, Instead of adding dried basil, I used a Tuscan flavored broth infused with thyme, basil and rosemary. The seasonings were subtle but improved the flavor. I skipped the biscuit topping and served it with a side of mashed potatoes seasoned with salt, pepper and fresh grated nutmeg. I also mashed them with butter and heavy cream. It was a nice, easy comfort food meal for a rainy night. Next time I may make this as a chicken pot pie adding some mushrooms and diced potatoes.
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Deb's Spicy Beef Curry

Reviewed: Sep. 15, 2013
Delicious, quick and uncomplicated dish! I was surprised at how good this was. I made it with out zucchini since I did not have any. Like another reviewer, I used some orange and yellow bell pepper. IMO, it was probably a better choice. I recommend increasing the red curry paste to 1 T. It is the star of the dish and is the basis of the flavors. DO NOT SKIP THE FISH SAUCE. It adds depth and balance. If you cannot find it, substitute some anchovy paste. I did not have any cilantro, but hubs does not care for it anyway. The lime zest at the end, paired with a squeeze of lime juice at serving time adds a beautiful finish. My side was Jasmine rice cooked in the remainder of the chicken broth I used for the curry. Next time I may serve this over cellophane noodles or udon noodles. Thanks Deb!!
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Garlic Chicken

Reviewed: Sep. 8, 2013
I make a similar dish. For those who had trouble with the cheese adhering, try using panko and fresh grated parmesan, from a chunk of aged parmesan. The pre shredded cheese does not have the correct texture. Forget the green can stuff. That is not even cheese! You can also dip the chicken in beaten egg before breading instead of coating it with oil. The egg helps the crumbs stick. Then drizzle the oil/garlic mixture over it before baking. Panko makes a very light crispy crust that is delightful when combined with parmesan cheese. It is my go to breading choice, no matter what I am cooking.
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Cucumber Salad With Thai Sweet Chili Vinaigrette

Reviewed: Sep. 7, 2013
I have been making a similar dish. To offset the sweetness, add balance and crunch, I add thinly sliced radishes at serving time. It adds color too. Radishes are not good if added when marinating cucumber. They become unpleasant in texture.
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Best Brownies

Reviewed: Sep. 2, 2013
I am beside myself with excitement for finally trying this recipe. This is the most fabulous brownie I have ever eaten. They have only been out of the oven for 2 hours. While cutting them, a few pieces broke off, and well, you know......I had planned to wait until tomorrow :-). The only variable I can imagine that could result in the discrepancies of other reviews is either the quality of the ingredients or incorrect mixing and timing. I used Valhrona chocolate powder. I had a wee bit more than 1/3 c. left, so I threw in the extra. I also used fresh eggs from a friend's chickens and a high quality Madagascar organic vanilla. One other trick I think I heard on Food Network is to always add a touch of espresso powder to any baked chocolate dessert. So I timidly added 1/4 tsp. I was also vigilant regarding my baking time, as I like a gooey, chewy, fudgy brownie. I checked them at 18 minutes, then added 3 more minutes for a total of 21 minutes baking time. A toothpick came out nearly clean and I feared that I left them a minute too long. Alas, once cooled, they were the perfect consistency, so tender that I had to be careful lifting them from the plate. Another thing I did was to line my pan with parchment paper. I left 2 sides longer in order to have handles for removing them. I am glad I did that, as it would have been difficult to remove them otherwise. Thank you so much, Angie. These will become a foundation for my company chocolate desserts. I anticipate experimenting!!
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Lamb Chops with Balsamic Reduction

Reviewed: Aug. 23, 2013
I am only giving this 4 stars because my chops took longer to cook than the time specified in the recipe. They were a bit thicker than 3/4" but still took 10 minutes to get to the rare stage. For the rub, I used herbs de provence as suggested by another reviewer. It was excellent. The use of a high quality aged balsamic vinegar is key to the sauce. My favorite is La Piana, sold by World Market/Cost Plus. I doubled the sauce, as I had 7 chops and it took some time to reduce. I kept the meat warm in the oven while the sauce was reducing. I was hoping as it rested in the warm oven, it would cook a little more. The chops were still med rare at serving time. For a side dish, I made Laura's Lemon Roasted Potatoes from this site using fresh rosemary in place of the dill. This made a lovely dinner, with leftovers for another meal. Thank you.
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Pork Tenderloin Diablo

Reviewed: Jul. 15, 2013
Boy, I hate to be a nay sayer, but I did not like this sauce. Salt was not the issue. There are so many wonderful pork tenderloin recipes to choose from, this one will not be repeated. For one thing, the horseradish completely overpowered the pork. It was all I could taste. I followed the recipe exactly, using the proportions listed. I am wondering if there was a typo. I usually like mustard cream based sauces but this one lacked balance. It needed something, perhaps a honey mustard, to offset the tang of the horseradish. I may try adding a bit to the leftovers. If it works, I will post the result. Sorry Chef John.
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Laura's Lemon Roasted Potatoes

Reviewed: Jul. 11, 2013
This recipe is fantastic! We could not stop eating them. I used small red potatoes with skin on and cut them into bite sized pieces. Since it was two of us, I cut back on the butter and oil but the ratio was the same. I used evoo, not canola oil. With the fresh garlic, dried dill and the juice of one lemon it was perfectly seasoned. I cooked it for nearly one hour to make sure the potatoes had a nice crust, stirring them several times. If you used fresh dill, that could account for the lack of flavor. Dried dill is my choice in any dish that calls for that pronounced taste. Fresh dill is very mild and you need a lot of it to get the same results. I cannot imagine subbing chicken broth for the oil and/or butter. Not the same dish at all. Please make this as written, you will not be disappointed. We served it with grilled strip steaks.
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Easy Frozen Margaritas

Reviewed: May 3, 2013
This is the perfect 'rita to make at home. We used Grand Marnier rather than Cointreau. I know it's $$$, but we don't have these everyday! I only add enough ice to make it the consistency we prefer. I never measure. Like the idea of adding some lemonade to it. Next time I will give it a try. Oh, and we never use salt. Just a preference.
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Easy French Onion Soup for Guests

Reviewed: Apr. 19, 2013
First, this review is to educate those cooks who eliminate wine from recipes because they do not drink...... The alcohol in the wine evaporates as the soup cooks, leaving only the essence of the grapes from which it was made. White vinegar sounds gross as a substitute. I use that in Chinese Hot and Sour Soup, (for the sour). Please try this with the suggested ingredients. It will be delicious.
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Pork Tenderloin with Dijon Marsala Sauce

Reviewed: Feb. 23, 2013
I made this as written but halved the recipe with one tenderloin. I browned it all over in an oven proof skillet, after coating it with the mustard. This took about 5 minutes. Then I put the skillet in a 400 degree oven to finish cooking, about 12 minutes. I cannnot imagine leaving this particular cut of pork in for 40 minutes total. Mine was juicy and slightly pink. The sauce was excellent, however, very sweet and rich. For sides, I had roasted asparagus and a saute of fresh corn, chopped onion and jalapeno pepper cooked in butter for about 4 - 5 minutes. It was a sensational meal. The jalapeno in the corn helped offset the richness of the marsala cream sauce. Thanks for this keeper!
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Buttermilk Pound Cake II

Reviewed: Dec. 1, 2012
I messed up and baked it in a two piece 10" tube pan. The batter began leaking out onto the oven floor. I had to open the door after about 15 minutes and insert a baking sheet underneath. I do not know if this affected the cake or not. It was done in 60 minutes, the first time I tested it. I think it could have used less time. It still filled the pan even with the leaking. As per another reviewer, I added the juice of 1 large lemon and grated rind in lieu of the lemon extract. The flavor and texture is excellent (used Swan's Down cake flour per box measurement). It was just a bit dry so was probably due to over baking. I will try again and use a Bundt pan. I lost the top crust when I inverted it from the tube pan, top down. Tsk tsk!
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Slow Cooker Bolognese

Reviewed: Oct. 20, 2012
I have not tried it yet, but authentic bolognese (Marcella Hazan Classic Italian Cookbook) contains celery and does not brown the meat, just removes it of its color before adding the milk. Fresh grated nutmeg is stirred in after adding the milk. Then a cup of dry white wine is added and allowed to evaporate. Only afterward are the canned tomatoes incorporated. Then it is to be cooked 3 hrs. uncovered at a very, very low simmer. The end result is a very delicate, subtly flavored thick sauce. I will uncover the crockpot for the last couple of hours to allow it to thicken and not add any additional liquid until necessary. She suggests thinning it with a little water if it becomes necessary.I will make this tomorrow and let you know the results.
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Marinated Ranch Broiled Chicken

Reviewed: Aug. 14, 2012
What can I say? It's boneless chicken. Just okay. I followed the recipe but used a cast iron grill pan, finished in oven for 8 minutes after searing. It was perfectly cooked, but the flavor was minimal. I don't get the rave reviews. There was no sauce, and mine did not look "red", like some of the photos.
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Thai Cucumber Tomato Salad

Reviewed: Apr. 20, 2012
I think I know the "something missing" ingredients some reviewers mentioned. This needs a teeny bit of peanut oil and some fresh chopped thai basil. It will make all the difference, trust me. If you have never had thai basil it has a lovely anise taste and aroma but very subtle. This recipe could also use some very thinly sliced radish to add the heat some felt it needed. With those modifications, it will be fabulous.
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6 users found this review helpful

Shrimp and Mushroom Linguini with Creamy Cheese Herb Sauce

Reviewed: Feb. 29, 2012
Not worth the fat calories. Sauce was too sticky and overpowered the shrimp flavor. I will stick to a traditional Alfredo with butter and cream. It wasn't a bad dish, just won't make it again.
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Beautiful Salad

Reviewed: Jan. 2, 2012
This is my go-to salad. I do not candy the almonds, just toast them lightly in a skillet. There is enough sweetness with the cranberries and oranges. I make my own vinaigrette with 1/4 c white balsamic vinegar, 2 T. fig balsamic vinegar, a tsp of dijon, salt and pepper and then whisk in about 1/2 good extra virgin olive oil. If too tart, add about 1 tsp of honey or to taste. Can also use a T of juice from oranges as a sweetener.
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Pork Chop Skillet Meal

Reviewed: Nov. 16, 2011
Okay, so I changed it. I had some wild rice blend to use and thought that the tomatoes would not be a good addition. I browned 5 chops in olive oil, salt and peppered them before browning. I then sauteed 1 c. chopped onion in the drippings, then added 1 c. rice and coated the grains well with the drippings. Then, I added about 1/4 dry white wine. Once it evaporated, I added 2 c. of chicken broth in place of water. I then placed the chops back in the pan. I thought it needed some fruit rather than tomatoes. I chopped up 1/2 c. each of dried apricots and prunes and added on top of the chops. It took about 50 minutes for the rice to be done. The chops were fork tender and the flavors were fantastic. An easy meal and suitable for dinner guests.
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