Andrea Duncan Recipe Reviews (Pg. 1) - Allrecipes.com (18208607)

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Slow-Cooked, Texas-Style Beef Brisket (UPDATED)

Reviewed: May 27, 2013
Lose the coffee. I've tried this several times as I've searched for a brisket recipe that my honeybunny will like (he doesn't like the traditional Irish application) and I keep trying to tweak this one and it's come down to the coffee - I choose to not use it. I also added some smoked paprika, cumin and a packet of beefy onion soup mix. MUCH BETTER! Seriously though, the coffee needs to go. I finally put my finger on it and that's what it was. With those additions and the omission of the coffee it's fabulous!
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Slow-Cooked, Texas-Style Beef Brisket

Reviewed: May 27, 2013
Lose the coffee. I've tried this several times as I've searched for a brisket recipe that my honeybunny will like (he doesn't like the traditional Irish application) and I keep trying to tweak this one and it's come down to the coffee - lose it. I also added some smoked paprika, cumin and a packet of beefy onion soup mix. MUCH BETTER! Seriously though, the coffee needs to go. I finally put my finger on it and that's what it was. With those additions and the omission of the coffee it's fabulous!
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Japanese Chicken Wings

Reviewed: May 19, 2013
I read another review and decided to bake instead of fry - well, sort of. I put a few pats of butter and several large spoonfuls of coconut oil into a broiler pan (foil lined) and then placed the flour dredged wings (didn't use egg, the flour stuck just fine)side by side in it. I cooked in a 400 degree oven, 20 minutes on each side, but I did kick it up to 450 in the last 5 minutes (only one drumette was overcooked, the rest of the wings and drumettes were perfect). I also doubled the sauce (using my own homemade garlic/soy sauce) because there never seems to be enough and I'm glad I did. I poured half over them and the other half when I flipped, making sure to stir thoroughly. WOW! This was like candied, garlic chicken wings!!! Amazingly good and sticky! YUM! Definitely a keeper and SO EASY! Oh, we ate them with a little ranch dressing, uberlicious! Thank you for the recipe!!!
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Rock Salt Encrusted Prime Rib

Reviewed: Nov. 28, 2012
I used fresh rosemary from my garden and just stripped it from the branches and wound up using 3 cups of water to get that sticky texture for the coating - this was absolutely DIVINE! Extremely juicy and the BEST flavor of any salt encrusted roast I've ever made - I'm so glad I couldn't find the recipe I usually go to~ Thank you SO much for sharing!!!
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Rock Salt Encrusted Prime Rib

Reviewed: Nov. 28, 2012
I used fresh rosemary from my garden and just stripped it from the branches and wound up using 3 cups of water to get that sticky texture for the coating - this was absolutely DIVINE! Extremely juicy and the BEST flavor of any salt encrusted roast I've ever made - I'm so glad I couldn't find the recipe I usually go to~ Thank you SO much for sharing!!!
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Roasted Vegetable Ratatouille

Reviewed: Mar. 31, 2012
I read some of the suggestions and here's what I did: Salted the eggplant for 10 minutes before adding to dish (peeled both eggplant and zucchini), added razor thin garlic and crimini mushrooms, marjoram, fresh rosemary from the garden and crushed some whole oregano into the vegetables before tossing them in olive oil. Roasted in a 400 degree oven, poured Prego meat sauce & stirred then sprinkled panko & parmesan over, topped with some mozzarella & a little more of the parmesan mixture and popped back in the oven for about 20. It was delicious!!! Thanks for the recipe!
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Pork Chops with Raspberry Sauce

Reviewed: Mar. 12, 2012
As others had suggested I added garlic salt to the sage & thyme. I didn't have any seedless raspberry preserves but I did have a box of fresh raspberries so I squeezed the juice out of those & added to a little more than 1/4 c of some pommegranate jelly I'd made. Picked an orange off my tree which worked out to 4 Tbsp and exchanged the white vinegar for balsamic (effectively doubling the sauce). This was DELICIOUS! Super easy and quick to prep as well. The sauce does thicken upon standing so make it a little ahead. I served with simple mashed potatoes from scratch. Total hit. Thanks for the recipe!
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Mid-Eastern Chicken Thighs

Reviewed: Feb. 27, 2012
Pretty good! I added garlic to the onions + used equal curry & garam masala then added cayenne + garlic salt as some reviewers said it needed a little something. It was good but still could've used a little something (can't quite name it). I only cooked it for 10 minutes once I added the wine & broth though, would have been overcooked if it went for 20. I still can't put my finger on what it could use to bring just the right flavor out but overall it was quite good, chicken was tender and I wouldn't pass it up. Thanks for sharing!
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Creamy Au Gratin Potatoes

Reviewed: Sep. 2, 2011
I left out the onions as they'd be better if grilled first and I didn't want to bother this time. DELICIOUS without! Made with potatoes from the garden and a little extra cheese (Mexican blend from Costco) - disappeared shortly after it hit the plates. Thanks for the great recipe, we've used it over & over again!
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Ranch Burgers

Reviewed: Jul. 7, 2011
This was absolutely delicious! Best darned burger I've had in a long time... Add a little mayo, fresh tomato from the garden and some sharp cheddar and wow! Quick, easy and a hit with my honeybunny - Thank you!!! oh, I did add a couple heads of garlic (couldn't help myself) wonderful!
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Rosemary Ranch Chicken Kabobs

Reviewed: Feb. 18, 2008
I was looking for something quick & easy to make with what I had on hand & this was a great find! I had just picked the only Meyer lemon that was on my bush & I always grow rosemary + I added a thickly sliced Vidalia onioin & put everything in a casserole after 1/2 hour including the extra marinade and man, was it ever good! I served it over rice & there wasn't a scrap left ~ the boyfriend LOVED it too! The review that said the extra marinade was great over rice wasn't kidding... Do yourself a favor, don't throw it out! This is a keeper!
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Caramel Apple Pork Chops

Reviewed: Oct. 11, 2007
I gave this 5 stars with the following revisions: I doubled the sauce and added 1/4 tsp ground cloves and used fresh grated nutmeg rather than from a bottle, I used 1TBSP Dark brown sugar & 1 TBSP Golden brown sugar (when doubling recipe). I also put it in my le cruset pot & covered with foil for 25 minutes after I browned chops & saute'd the apples then removed foil, added golden brown sugar & pecans & cooked an additional 10 minutes. It smelled like apple pie while baking. I had to add extra salt to balance out the sweetness and then it was perfect! Delicious!
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Chicken Fried Chicken

Reviewed: Oct. 2, 2007
I gave this a 4 because I had to add to it to make it a 5. I did as directed and then put the chicken in my le cruset pot, covered it with cream of mushroom soup (with a layer of it underneath so it wouldn't burn), put foil loosely over it, baked for an hour at 450 and then served over rice. Pretty darned good like that and more like my Dad's favorite version of chicken fried steak.
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Savory Pork Chops

Reviewed: Oct. 2, 2007
I followed directions exactly. My Tony said it was good but not impressive. I have to agree. The marmalade made it a little too sweet for us and it just had no zing. Sorry, this was disappointing.
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Pork Chops with Burgundy Mushroom Sauce

Reviewed: Oct. 1, 2007
I used Fairbanks Merlot from Smart & Final (as that's what I had on hand) and I have to tell you, this is amazing! Quick, easy & delicious! A new favorite!
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Marinated Flank Steak

Reviewed: Sep. 9, 2007
My honey looked up at me after the first bite & proclaimed "WOW Honey, this is REALLY GOOD!!!" - Best marinade I've come across. I used it on some NY steaks (if it's not rib eye, it's gotta have some kind of marinade if you ask me) that we had in the freezer and man, truly awesome, delicious, wonderful, WOW steaks! The only things I did differently were that I substituted olive oil, added a little more garlic than called for (I always do that) plus some white pepper. This is a keeper!
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Chicken Tequila Fettuccini

Reviewed: Sep. 9, 2007
Beautiful colors before you add the cream! Tasty but very heavy dinner. I did add more garlic & used a whole large jalepeno, diced (could've used more garlic!), the only thing I would possibly add is a pinch of salt to boost the flavors. You'll want to take a long walk when it's all over... Sits like a rock in your stomach. I think that's the fettuccini - that's why I gave it 4 stars... Great flavor, just too heavy a meal for me.
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Steak Roll-Ups

Reviewed: Sep. 9, 2007
I didn't know what to do with some round tip cap meat Tony brought home so I tried it with this & it was pretty darned good! Meat came out nice & tender (I made sure to pound it thinner) and the sauce was great over rice.
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Chicken Breasts Pierre

Reviewed: Jun. 14, 2007
Tastes just like bar-b-que chicken. My honey said it tasted too much of celery too. Not to my taste but I have to say the chicken was moist & tender. Won't be making this again.
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Wasabi Mayo Salmon

Reviewed: Jun. 14, 2007
Just to see if it would rate I put a coastal cuisine rub on half of my Copper River Salmon & half with this recipe (extra wasabi added as suggested) and I have to say this one was bland, boring and not worth another shot. The coastal cuisine rub however was stellar. You can get it in the packaging of cedar cooking planks at costco.
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