icklemiss Recipe Reviews (Pg. 1) - Allrecipes.com (18274239)

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Not Your Average Grilled Chicken

Reviewed: Jul. 2, 2012
AMAZING! I give this a perfect 5 star rating for the method alone! Never will I agonize over the timing of separate chicken pieces. This really is so easy and the bird cooks evenly and delicious. My 3lb bird was juicy and delish in about an hour. Tastes like rotisserie! I did add lemon zest and lemon juice and additional spices to the mixture but this method will lend itself to any seasoning! Thanks so very much for the recipe!
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2 users found this review helpful

Cabbage Rolls III

Reviewed: Apr. 8, 2012
These were so good! As other reviewers suggested, I used beef broth instead of water for both the mix and to almost cover the rolls with. This added tons of flavour. I loved the density of the filling with all the meat. It's important to use the sausage or ground pork as well as the beef!
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4 users found this review helpful

Cha Cha's White Chicken Chili

Reviewed: Dec. 7, 2008
This is one of my boyfriend's faves on a cold, rainy night and is now in my rotation! Sometimes I add a can of corn. I use fresh jalapeno instead of canned and have substituted green salsa for the chiles. I top with cheese, a dollop of sour cream and garnish with cilantro. It's a very pretty dish too! My friends rave about it when they are over for dinner. :)
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1 user found this review helpful

Big Charlie's Gumbo

Reviewed: Dec. 7, 2008
An excellent gumbo! Thanks! For those that left out the okra and/or hot sauce--you can't as it just isn't gumbo then!:) I added a few extra dashes of hot pepper sauce and put it out on the table after as my family likes it extra spicy. I left out the stew meat and replaced it with some cut up cooked chicken. The secret to good gumbo REALLY is in the roux and it can sometimes take up to 1/2 hour of constant stirring for the colour to change from yellow to dark brown but is SO worth it! Thanks for the recipe, Charlie! I can't wait to eat the leftovers!
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4 users found this review helpful

Shrimp Lemon Pepper Linguini

Reviewed: Oct. 16, 2008
I have made this recipe (long ago added to my monthly rotation!) countless times and decided to finally review it. This is an awesome overall basic pasta and shrimp recipe. Though by no means low-fat, the flavour combinations are simple and beautiful tasting! This is a recipe that would make even novices look like gourmet cooks! I double the sauce also! Thanks for a great recipe!
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1 user found this review helpful

Saffron Rice

Reviewed: Oct. 10, 2008
This is delicious! I don't often make plain white rice anymore as a side since finding this easy, somewhat sinful recipe. It's more than ok to cut back on the butter to at least half. I also use chicken stock in place of water, some bouillion, and saute some shallot and garlic instead of plain onion. I skip the food colouring. It's a nice bright yellow with the saffron alone. Everyone raves about this when I make it! Thanks!
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9 users found this review helpful

Easy Pork and Sauerkraut

Reviewed: Jun. 3, 2008
This is a really nice basic crockpot recipe! Instead of a roast, I used two extra thick pork chops, added some onion soup powder (I didn't have onion salt), extra garlic and omitted the apple (I like the sauerkraut zing!)..Will make again but may add more liquid as I LOVED the juices! Thanks for sharing!
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6 users found this review helpful

Sauerkraut Soup II

Reviewed: Jul. 26, 2007
This was awesome! I love sauerkraut and so did as another cook suggested and just put a whole bottle of wine sauerkraut in, juice and all. I also used fresh celery (I don't like carrots) and fresh potatoes (I have never bought canned potatoes??!). I used farmer sausage and just used chicken broth instead of water. Serve with a baguette and it's a wonderful meal!! Thanks for the recipe! :) It smells wonderful when cooking!
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3 users found this review helpful

Spicy Rapid Roast Chicken

Reviewed: Jun. 25, 2007
I do not understand how other reviewers had so much trouble with this, specifically as far as the person who made the comment about calling the fire dept. You can change up the spice combination (and I do think that placing butter and garlic and other spices under the skin is fabulous) but this method is sure-fire. The chicken was moist and flavourful and we couldn't stop picking at it!! I saved the carcass for soup even though it was almost picked to the bone!
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2 users found this review helpful

Oven Roasted Greek Potatoes

Reviewed: Jun. 23, 2007
I loved these! And I didn't even have any wine on hand so just used a wee bit more water and bouillon. The trick to making these is to cook them long and slow (especially if you don't have time to marinate). Otherwise, yes, they don't have enough time to absorb the flavours. I suggest 2 hours on 350 and then turn down to 300 (or even lower depending on your oven) for another half hour, taking the lid off for the last 30 minutes. They come out browned and full of flavour! (Greek potatoes are intended to be a little mushy).
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22 users found this review helpful

Greek Green Beans

Reviewed: Jun. 23, 2007
Perhaps it's because I have never had this while dining out or anywhere else for that matter, but it was lacking for me. It was ok, but not sensational.
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2 users found this review helpful

Grecian Pork Tenderloin

Reviewed: Jun. 23, 2007
I wish I would have not substituted the lime for lemon juice.. This was tasty but I think it would have been much more flavourful with the lime. I also halved the amount as I only made a 1 lb tenderloin. 23 minutes on a medium grill and it was perfect! Very good overall and I will make again with the lime instead!
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4 users found this review helpful

Beef Stroganoff II

Reviewed: Nov. 18, 2005
Very easy recipe! Like others, it seemed as if it would be too thick for my liking so I also used beef broth and some half and half cream at the end, reducing the amount of sour cream. I also added more fresh pepper. Wine would have given this recipe a better kick overall but I didn't have any on hand! Overall, a good, easy and quick recipe!
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2 users found this review helpful

 
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