NYPD K9 COP Recipe Reviews (Pg. 3) - Allrecipes.com (1680768)

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Sugar Coated Pecans

Reviewed: Nov. 19, 2006
loved these so much I bought 2 more cans of nuts to make more tonight! I took the advice of adding the nuts to a zip lock bag (egg white with vanilla in 1 bag, cinnamon and splenda in the other bag) also used wax paper and sprayed butter pam on the wax paper. good stuff! I'm sure they would last a while if stored in a ziplock, but they were gone so quick I couldn't tell you how long they would last!
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22 users found this review helpful

Herbed Dumplings

Reviewed: Nov. 10, 2006
Not what I was expecting.. They did come out fluffy, but seemed a little too overseasoned. I'll cut back on herbs next time.
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31 users found this review helpful

Crab Delights

Reviewed: Nov. 10, 2006
Love these things! Perfect appetizer to keep in ziplock freezer bags for unexpected company!!
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4 users found this review helpful

Sesame Shrimp Stir-Fry

Reviewed: Oct. 9, 2006
Can I give this 10 stars?? Excellent dish! Couple changes I made.. I used fresh grated ginger instead of powdered and added some lemon zest to the shrimp. I used 8-12 shrimp per pound then partial way through I butterflied them in half. The larger shrimp the better you are, these things are as succulant as lobster tails!! A+++ recipe, great reviews from guests! Thanks for adding it :)
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113 users found this review helpful

Traditional Carrot Cake

Reviewed: Sep. 24, 2006
This is the most incredible carrot cake!! I can't eat sugar and thought this recipe was so good! I served it to people who can have sugar and they thought it was just as good as regular carrot cake!! I didn't add coconut because I couldn't find any unsweetened so I added extra walnuts. I didn't think it would be as moist as it was, but the pineapple did wonders! So delicious!! This is the cream cheese recipe I used... 1 1/2 c. low fat cream cheese room temp, 2 tsp vanilla, 1 1/2 Tablespoon butter softened, 16 packets splenda,. Blend cream cheese and butter. Add splenda and vanilla. If its too thick for you, add 0-2 Tablespoons of milk to think it out...
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10 users found this review helpful

Broiled Tilapia Parmesan

Reviewed: Aug. 25, 2006
served this to friends, everyone loved it!
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3 users found this review helpful

Charley's Slow Cooker Mexican Style Meat

Reviewed: Aug. 25, 2006
very good! freezes well too!!
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2 users found this review helpful

Ronaldo's Beef Carnitas

Reviewed: Aug. 18, 2006
This is so good!! I marinated for 2 days in the fridge and cooked in a slow cooker all day with 1/2c. of beef broth. Next time I'll make 2 roasts so there is more to freeze (I froze a couple ounces just to see how it would keep. It unthawed and reheated perfectly)!! Great with avocado or guacamole!
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4 users found this review helpful

Black Bean and Couscous Salad

Reviewed: Jul. 23, 2006
This recipe is incredible!!! I can't believe how good it is! Summer is here so I used corn on the cob from a farm stand that picked it an hour before I bought it. I grow an herb garden that has cilantro and garlic chives in it, so I used both those fresh herbs and I used a whole lime in the recipe instead of the amount mentioned. Delicious flavors blended at the end.. Wish I could give it 10 stars, I can't stop eating it, great amount of protein and fiber, excellent dish!!
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4 users found this review helpful
Photo by NYPD K9 COP

Pomegranitini

Reviewed: Dec. 11, 2005
Pomegranite Martinis are the best! Being a big martini drinker, I've perfected this down to 3 oz. Absolut Citron, 2 oz. Pomegranite juice and 1 oz. of Cointreau. Great drink! ps- add a few pomegranite seeds and a curl from a lemon peel for a nice presentation!
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67 users found this review helpful

Bill's Sausage Gravy

Reviewed: Dec. 11, 2005
never ate this before, but my mom rants and raves about it espically when she returns from vacations down South so I decided to try and make it... First time after following the recipe the gravy came out a little thick, but she said it was good. Next time I added a 1/2 c. of milk and she said it was PERFECT! thanks for the recipe
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5 users found this review helpful

Buffalo Chicken Rolls

Reviewed: Dec. 11, 2005
stuff these with bleu cheese instead of provolone and you got a great recipe! loved em
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13 users found this review helpful

Bacon Wrapped Stuffed Mushrooms

Reviewed: Dec. 11, 2005
i wasn't a fan, but other people I served the to were. Just thought they were a little too plain.
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2 users found this review helpful

Mouth-Watering Stuffed Mushrooms

Reviewed: Dec. 11, 2005
very good!
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2 users found this review helpful

Shrimp and Avocado Salad

Reviewed: Dec. 11, 2005
I love spicy stuff, but found this a little too spicy. Next time Ill stick to 1T chili sauce (I used the oriental chili sauce for the garlic and touch of heat)
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8 users found this review helpful
Photo by NYPD K9 COP

Steak Tip Marinade

Reviewed: Nov. 15, 2005
Simple to make delicious to eat!!
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3 users found this review helpful
Photo by NYPD K9 COP

Spiced Chicken Loaf

Reviewed: Nov. 13, 2005
this was alot better than I honestly expected!! I did change the recipe to 12 servings instead of 6 (2lb ground chicken, etc), kept the stuffing (I used stove top) whole instead of crushing it and used.... GRAVY instead of bbq sauce in the loaf and on top before baking.. very good and got great reviews from friends on this, will make again :)
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14 users found this review helpful

Award Winning Soft Chocolate Chip Cookies

Reviewed: Nov. 12, 2005
ssssooooooooooooooo good :D
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3 users found this review helpful

Big Soft Ginger Cookies

Reviewed: Nov. 12, 2005
These cookies are delicious. Adding candied ginger makes these fantastic!
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3 users found this review helpful

Blackened Chicken

Reviewed: Sep. 21, 2005
I use this all the time and when I make it, I change the serving size to 30 and fill an old spice jar so I have it on hand instead of making it everytime (it wont go bad). Not sure why the directions tell you to grill then put in the oven, save the time (and the cleaning of a pan) and keep it in the pan. Take the chicken out of the fridge 20-30 min before cooking (this brings the chicken closer to room temp, chicken will cook faster). Heat the pan on high for maybe 5 minutes (don't put anything in the pan until you are ready to use it). I then use spray butter directly on the chicken (to avoid extra smoke) and put it in the pan spray side down. Let it cook on medium high heat for 5-7 minutes (you will see the sides of the breast turn white). Spray the uncooked side with spray butter and flip it over. Cook another 5-7 minutes. Take it out of the pan and let it sit for atleast 10 minutes. in short... 3 tips for tender chicken, 1 - take out of the fridge for a few before you cook it. 2 - heat pan to help cook chicken faster, allowing it to sear and seal in juices. 3- let chicken sit 10 minutes after it is out of the pan for the juices to flow throughout the chicken. If you cut it too early only the first bite will be juicy the rest will be dry
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1112 users found this review helpful

Displaying results 41-60 (of 117) reviews
 
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