Texas Sage Recipe Reviews (Pg. 1) - Allrecipes.com (16921925)

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Best Baked French Fries

Reviewed: Jul. 21, 2013
Good recipe! I just want to note that it would be helpful if recipes that used potatoes (zuchinni, whole tomatoes, squash, etc.) would also give an approximate weight value to the vegetable(s). Potatoes come in a variety of sizes.
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14 users found this review helpful

Pork Tenderloin with Mustard Sauce

Reviewed: Jan. 11, 2013
Delicious recipe. Home cooks, please pay attention when you shop for pork! There’s a big difference between a pork tenderloin and a pork loin! The flavor, texture and size of these pork roasts are as different as night and day and require different cooking times. Always follow recommended internal temperature guidelines for the cut of meat you are preparing.
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1 user found this review helpful

Classic Pecan Pie

Reviewed: Nov. 17, 2012
Here's a hint to keep the edges of the pie crust from over-browning. Spray the underside of a crust protector ring with non-stick spray and place it on the unbaked pie before putting the pie in the oven. Do not remove the ring until the pie is finished baking. The crust will still brown nicely while covered. I do this for all of my quiches and two crust pies. I make my own rings out of heavy duty foil and they work like a charm.
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16 users found this review helpful

Grilled Bacon Jalapeno Wraps

Reviewed: Sep. 25, 2011
I made a small batch of these jalapeno wraps for a test run and it was so simple and easy. I wore gloves and glasses to protect my eyes and skin while seeding the peppers. I sliced pieces of cream cheese off of the block and rolled them in cigarette shapes in my hands and pressed them into the peppers. It was a fast and easy. I wrapped each stuffed pepper with one piece of Oscar Mayer Original Center Cut bacon, secured each with a toothpick and baked them on a rack on a foil lined cookie sheet in a 400 degree preheated oven for about 30 minutes, until the bacon was crisp. They were absolutely delicious. The peppers were cooked perfectly and had just enough heat. The cream cheese, which baked nicely and did not run out, was a mellow contrast to the heat of the peppers and the crunchy, salty bacon finished it off nicely. I don't think I would want to ever grill these over a flame because they cooked so evenly in the oven without the fuss and babysitting one has to tend to on a grill. I would not bother to add any additional seasoning, etc. to the cream cheese either. This simple 3 ingredient recipe is quite satisfying.
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126 users found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: Jul. 30, 2011
I left out the white pepper because I didn't have any, but the seasoning for this chicken was wonderful and we loved the end product. The chicken was tender and juicy. I basted it once, mid-way. I defatted the juice and made a delicious gravy with just a little cornstarch as there wasn't a need for additional seasoning. What I liked about this recipe was the ease and simplicity in the preparation. This recipe is a keeper! An important additional note: In my initial review, I failed to mention that I thought the original recipe was much too salty. I have since been preparing the seasoning with only 1 teaspoon of salt, rather than 4 teaspoons per the original recipe and it's quite adequate. Another tip in the preparation is to place the chicken on plastic wrap, and rather than rub it with the seasoning, I prefer to sprinkle the seasoning mixture evenly over the entire chicken with a teaspoon, then I wrap it up tightly in the plastic wrap to marinate in the fridge, rather than rub the seasonings into the chicken with my fingers. Rubbing it in causes 90% of the seasoning to end up on your hands and not on the chicken. My result, every time has been delicious chicken with moist and tender meat falling off the bone.
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2 users found this review helpful
Photo by Texas Sage

Chicken Cordon Bleu II

Reviewed: Jun. 23, 2011
We really loved this dish. The sauce was amazing but I made some adjustments. I tied the rolled chicken with kitchen twine instead of toothpicks. I replaced 3 tablespoons of butter with olive oil and the chicken browned beautifully. After adding the wine (Chardonnay) and the bouillon, I covered the skillet and placed it in a preheated oven of 350 degrees for 25 min. I then removed the chicken from the skillet and placed it on a warm plate and covered it with foil while I prepared the sauce in the skillet on top of the stove. I substituted half & half for heavy whipping cream. After the sauce had cooked for several minutes and thickened, I added some lightly sauteed sliced mushrooms. The sauce was heavenly. Seriously! Love this recipe! (See picture 123)
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15 users found this review helpful

 
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