Chitowncook Recipe Reviews (Pg. 1) - Allrecipes.com (18215114)

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Southern Collard Greens

Reviewed: Dec. 25, 2013
The ingredients are right on, but not the cooking directions. First, wash your ham hocks off and put them in a pot, cover with water, bring to a boil and cook over medium heat for about fifteen minutes and pour the water off. Then, start a fresh pot with water to cover and cook until almost tender, but not quite done. Then, add your remaining ingredients and salt pork with your greens and bring to a boil. Simmer about an hour, or until the greens are the way you like them. Some people like them chewy, so take a few out after about 45 minutes and taste them for tenderness.. These steps are necessary to keep from having your greens too salty. Also, add about three cloves of garlic, chopped and a medium onion, chopped. Note: you must strip the thick stems off the greens and wash them about three times in cold water. People that write reviews don't realize that some inexperienced cooks just might not know how to prepare the greens before cooking them. Also, it's better to add them to a pot with the ham hocks in that's boiling.
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6 users found this review helpful

Southern as You Can Get Collard Greens

Reviewed: Dec. 25, 2013
The ingredients are right on, but not the cooking directions. First, wash your ham hocks off and put them in a pot, cover with water, bring to a boil and cook over medium heat for about fifteen minutes and pour the water off. Then, start a fresh pot with water to cover and cook until almost tender, but not quite done. It could take as long as three hours. It depends on your cookware, your fire, etc.. You can boil them on high heat, but watch them and add water if necessary. Then, when they're almost tender, but not too tender, add your remaining ingredients and bring to a boil. Simmer about an hour, or until the greens are the way you like them. Some people like them chewy, so take a few out after about 45 minutes and taste them for tenderness.. These steps are necessary to keep from having your greens too salty. Also, I add a shake or two of red pepper flakes and a few cloves of chopped garlic. Serve with vinegar and hot sauce, like Louisiana Hot Sauce. yummy!
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9 users found this review helpful

Braised Collard Greens

Reviewed: Dec. 25, 2013
The ingredients are right on, but not the cooking directions. First, cut the salt pork in slices or chunks and boil in a separate pot until almost tender, but not quite and pour off the water and set aside. Now, wash your ham hocks off and put them in a pot, cover with water, bring to a boil and cook over medium heat for about fifteen minutes and pour the water off. Then, start a fresh pot with water to cover and cook until almost tender, but not quite done. Then, add your remaining ingredients and salt pork with your greens and bring to a boil. Simmer about an hour, or until the greens are the way you like them. Some people like them chewy, so take a few out after about 45 minutes and taste them for tenderness.. These steps are necessary to keep from having your greens too salty.
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1 user found this review helpful

Easy Homemade Chili

Reviewed: Mar. 16, 2013
This is a good basic recipe, but who uses a pinch of chili powder in chili? I added 2 tablespoons and a tablespoon of cumin. Plus, I added fresh garlic (4 cloves), 2 tablespoons of sugar and a tablespoon or two of sugar. So, I really shouldn't be reviewing it, but the other ingredients are perfect. You decide.
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3 users found this review helpful

Extreme Banana Nut Bread 'EBNB'

Reviewed: Jan. 13, 2013
This is an excellent recipe alone, but I had to add a few things. I added a teaspoon each of vanilla, nutmeg and cinnamon. My bananas were overipe and I added about 1/2 cup of sour cream, as well. I added half the dry ingredients, then the sour cream and ended up with the last of the flour. My family loved it and I'm making another one right now, in a bundt pan. Always remember to have all ingredients at room temperature when baking, unless otherwise stated.
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0 users found this review helpful

Sheila's Cream Cheese Pound Cake

Reviewed: Jan. 5, 2010
I make this cake for almost every occasion. The kids love it just plain. It's perfect with strawberries and whipped cream or plain. Sometimes I'll make a glaze with lemon juice, butter and powdered sugar, but most of the time it is just plaina dn perfect. What I like about it is that it never, ever fails. You can use any variety of extracts you like, but just don't use anything imitation. It never doea your hard work justice when yuo use initation flavoring. You can't go wrong with this cake. Your guest will praise you and ask for the recipe.
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3 users found this review helpful

Buttermilk Pie

Reviewed: Dec. 24, 2009
I have been thinking about buttermilk pie for years and before I had a computer, I didn't have the recipe. My aunt, who has since passed away, used to make this pie every year at Christmas and it was so special. She was from Alabama and the lady could cook! Some people would never even taste the pie if you told them it had buttermilk in it. I followed the recipe almost to the "T", but I omitted the lemon juice and added an extra little bit more of vanilla. I also added 1/2 teaspoon salt and about a teaspoon of nutmeg. Before I poured the mixture into my store bought deep dish pie crust I dusted the crust with a tablespoon of flour and sprinkled the top with a tablespoon, also mixed with about 1/4 teasspoon nutmeg. I read that somewhere and don't ask me what it does.:-) Now when my niece and nephews eat it Christmas I want to see their faces when I tell them they just had buttermilk. Delicious pie, girl. Thanks for sharing.
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2 users found this review helpful

Lemony Sweet Potato Pie

Reviewed: Jan. 6, 2009
I gave this recipe three stars, because I made some changes to it. In my family and among my friends this is the basic sweet potato recipe without the lemon extract. I make it with the lemon extract on occasion and it is delicious. I just can't inagine a sweet potato pie without nutmeg and cinnamon, but that's me. The water isn't really necessary. I can't see what purpose it serves. You can use a little more milk, if you like and just eliminate the water. I bake my potatoes instead of boiling them and that way they're not soupy or water logged. A pound of potatoes is about 2 cups, mashed. so you can weigh them to have the right amount. I always use frozen deep dish pie shells and I get two pies out of this batter. Tip: Sweet potatoes are real stringy and I don't know many people that will use a seive or a food mill. Put your cooked potatoes in the bowl and use a paddle beater. The strings will attach to the beater (actually any kind of beaters) and you can rinse them off. Do that about three times. That way your pies won't have all those strings in them. I hate that!
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35 users found this review helpful

Sweet Potato Casserole II

Reviewed: Nov. 26, 2008
There are quite a few recipes for Sweet Potato Casseroles and they all differe, slightly. Ruth's Chris restaurant has a video on You Tube and it uses a similar recipe. They're based in New Orleans and they use 3 cups mashed potatoes, 1 cup white sugar, 1/2 tsp salt, 2 eggs, slightly beaten, 1 tsp vanilla extract and 1 stick of butter (1/2 cup). For the topping they use 1 cup light brown sugar, 1/3 cup self rising flour (you can make your own), 1 cup chopped pecans and 1/3 stick butter. I also added a half teaspoon of nutmeg or cinnamon, if you prefer cinnamon. You don't need the milk or cream. I have dined at Ruth's Chris in Chicago and their sweet potato casserole is to-die-for. Try this variation and I am sure you'll love it!
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2 users found this review helpful

Perfect Turkey

Reviewed: Nov. 26, 2008
This is the only way to cook a turkey, if you ask me. Some of you wanted to know about turning the turkey. Well, you can try and use the top of the roasting pan, flip it and then sort of slide it or life it out and into the bottom,again or, you can use two disposable roasting pans and when it's time to flip the bird (j/k) put the other pan on top of the pan with the bird and flip it. It might take two people if you have a big bird. I just thought about this method as I was typing this review. Another thing I used to do (and I think I'll do it this year) is this: follow the directions, but have the butter room temperature. Add crushed garlic and black pepper to the butter and rub it all over the turkey. Then, this is the trick: put everything in a brown paper bag, veggies, spices and all and roast at 425 for 20 minutes,then lower to 350 and continue roasting until done. This seals in the juices adn spices, then the bag bastes the turkey. It will not burn! But, you can't really use the wine. Trust me....you won't miss it or, maybe you can figure out a way to add the wine a little at a time, after the turkey starts cooking and the bag gets greasy. Happy Turkey Day To All!
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3 users found this review helpful

World's Best Lasagna

Reviewed: Oct. 23, 2008
This is the same recipe that I have been using for over 30 years. I first found it in an old McCall's cookbook. The only difference is that there is Italian seasoning in this one. My family absolutely loves it! I usually make it for Christmas eve dinner. We have a salad, garlic bread, red wine and tiramisu for dessert. It is soooo good! The only thing I do different is add a little more mozzarella cheese than they have here. We are all cheese lovers. Your family and friends will go crazy for this recipe. I always make the sauce the day before and refrigerate overnight. This way the spices have set and the sauce is easier to handle, because it has cooled. Plus, you split the work up. A lot of work goes into making this lasagna. Also, try and add up the ounces and get the larger cans of tomatoe products. There are a lot of cans to open.
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8 users found this review helpful

One Bowl Brownies

Reviewed: Oct. 23, 2008
I love this recipe! I have been making these brownies for years. Its the same recipe that's on the Baker's unsweetened chocolate box. Of course, we cna always make them with variations as I did. I used 2 teaspoons of vanilla and added 1/2 teaspoon salt. I also used a little more than a cup and a half of walnuts and at the end I added about a cup (6 oz) of semi-sweet chocolate chips and they were better than any I have ever had from the bakery. A good tip is to use foil in your pan and butter it or use parchment paper and leave enough extended over the edge to lift them out. Cool and cut on a wooden board with a serated edge knife. They'll last for a few days in an airtight container unless your house is like mine. :-)
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2 users found this review helpful
Photo by Chitowncook

Cream Cheese Pound Cake I

Reviewed: Sep. 9, 2008
This cake is fool proof! There is no reason for the cake to fall, after it cools unless you did something wrong. It's a heavy cake and it always turns out to perfection. Use any extracts you like, but have everything at room temperature and it's not too sweet. This is a cake; not a bread. The only thing I did differently is I added my eggs to the butter, sugar and cream cheese mixture and then added the extract. Then, added the flour, 1/2 cup at a time, beating well after each addition on a slow speed. After you beat in the flour (do not overbeat), pour it into the prepared pan anad then tap the pan on the counter to get out any air bubbles that may have formed. This cake is the BOMB!
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3 users found this review helpful
Photo by Chitowncook

Sour Cream Pound Cake

Reviewed: Mar. 21, 2008
I already had this basic recipe in my file, but I needed to make a few changes. To start, I doubled the recipe so that I could use a 10 cup tube pan instead of a loaf pan. I always make sure that my ingredients are room temperature before I start. This is very important in cake baking. I creamed the butter and sugar, but I used unsalted butter and I used 2 1/2 sticks instead. I kept the sugar at three cups and I used seven large eggs separating the yolks, adding them one at a time, beating well after each addition. I put the egg whites in a glass bowl and set aside. Then I added the extracts to the mixture, but I did something different. I like a very flavorful cake, so I used one teaspoon each of orange, lemon and almond extract and two teaspoons of vanilla extract and never, ever use imitation. I just can't imagine baking a cake without some extract or other flavoring. I used cake flour instead of all purpose and I sifted it three times. Because I like to use unsalted butter I had to add 1/2 teaspoon salt, plus 1/4 teaspoon baking soda to the flour. I split the flour into thirds and added it alternating with the sour cream. Then, I beat the egg whies until stiff peaks were formed and folded them into the batter, poured the batter into the tube pan and baked for about 90 minutes at 350 degrees. This cake was perfect and its a nice big cake. I simply love it and its moist, too.
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170 users found this review helpful

Slow-Cooked Chili

Reviewed: Mar. 9, 2008
For me, this is the basic chili recipe. All of these ingredients need to be present and you can always tweak it and adjust the spices, salt and pepper to your taste. Now if you want to add corn, chilies or anything else, thats OK, too. I make this on the stove all the time. Just brown the meat with the veggies and garlic. Drain and add everything else, except the cheese and cook on low for about an hour. It'll be just fine on the stove in a nice stock pot. When I first saw the recipe I thought someone had been looking in my recipe file and stole my recipe for chili. This is exactly how I've made chili for more than 40 years. You can make changes if you like, but it's great just like it is. I add about a tablespoon of white vinegar and about 2 teaspoons of sugar, as well. I love the way it gives the chili a little twang. Try making a paste out of 2 tablespoons of yellow cornmeal and water. Add it to the chili right before you serve it. It'll thicken it nicely and gives it an authentic Mexican flavor. Also, if you like, boil a little macaroni and add separate for chili mac. I always have the macaroni on the side so people can add it, if they care to. I like green onions cut up on top, too. You can get a fresh loaf of french bread for dipping, too. Delicious!
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8 users found this review helpful
Photo by Chitowncook

Caramel Bars

Reviewed: Mar. 2, 2008
I love caramel and after I read this recipe I just had to try it. I tweaked it a little bit, though and it turned out fine. I used a 9 x 13 inch pan and I doubled the entire recipe. I used milk chocolate chips and walnuts, but I used pecans in half of the pan and I think I like the pecans better. Pecans go well with caramel and chocolate, just like turtles candy. I added 2 teaspoons of vanilla to the melted butter and poured it over the flour mixture. I took a pan to my job and they were a huge hit. Remember to spray the pan with a little Pam and they'll come out a little easier. Let the bars cool before cutting them.
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10 users found this review helpful

Caramel Nut Bars

Reviewed: Feb. 24, 2008
This recipe is awesome! I did have to make a few changes, though. I doubled the recipe and used a 9 by 13 inch pan. I used Mrs. Rischardson's Butterscotch Caramel topping instead of caramels, but I only used about 2/3 of the jar and I used milk chocolate chips. I kept all of the other ingredients the same. It's a very sweet bar cookie, but it is delicious! I added a teaspoon of vanilla and I made half od the pan with walnuts and the other half with pecans for a little variety. I added a few more minutes to the final cooking time and I remembered to spray the pan with a cooking oil type spray. It made them easier to cut and lift out of the pan when they cooled. I always bake a batch for Christmas eve and I take them to my hair salon. They love them!
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8 users found this review helpful

Southern Candied Sweet Potatoes

Reviewed: Jan. 7, 2008
This is the only way to make authentic southern candied sweet potatoes. My mother always boiled the sweet potatoes in the skins and always overcooked them. She would then cut them length wise and they would fall apart. When I got older a girlfriend made them this way and I've been making them like this ever since. I omit the cinnamon and use more butter. Most of the time I just layer the ingredients and dot with butter starting with butter on the bottom of a very heavy pan or pot. Calphalon always works for me or a heavy cast iron skillet with a lid. Make sure you turn the fire down real low and watch them carefully. Sweet potatoes always make their own water and with the sugar and butter you never need to add any liquid. The best recipe for sweet potatoes or yams, ever!
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9 users found this review helpful

Corn Pudding II

Reviewed: Dec. 17, 2007
I made this recipe for Thanksgiving and it was delicious. My mother is from Virginia and I remember as a child going to a family reunion and having corn pudding for the first time. I added a teaspoon of vanilla and substituted some half and half, but not a lot. I had to bake it a little longer, but when it was ready it was nice and brown. My family really enjoyed this and I'll make it again and again
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12 users found this review helpful

Bread Pudding II

Reviewed: Jan. 2, 2007
I used french bread and cut it into cubes. The crust was so good! I used a little more vanilla, also. It is amazing! The best I have ever tasted.
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2 users found this review helpful

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