Eagle A Recipe Reviews (Pg. 1) - Allrecipes.com (18306403)

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Apple Butter Pork Loin

Reviewed: Feb. 21, 2008
My family enjoyed this recipe quite a bit, though I may fiddle with it some more next time. I reduced the cooking time to 20-30 minutes per pound for the tenderloin (total cooking time for my 1 1/2 lb tenderloin to reach 165 F was just under an hour at 350 - I put the apple butter mixture on after 30 minutes). When the pork was done, I removed it to a plate to rest and then took a mixture of 6 tbsp of cornstarch and 6 tbsp of apple juice (basically just make sure to use equal amounts, you can use more or less depending on how much liquid you have left) that I had whisked together and mixed that into the juice mixture left in the pan and brought it to a boil over medium low heat to help it thicken up. It made a wonderfully tasty gravy for the pork and my side dish of cheesy mashed potatoes.
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3 users found this review helpful

Pan-Fried Steak with Marsala Sauce

Reviewed: Feb. 19, 2008
This was pretty good, we really liked the sauce, though I wish it had thickened up some since I was serving the steaks with mashed potatoes. Next time I'll add a bit of cornstarch mixed with a little broth at the end to thicken it and see if that helps any. I used beef broth instead of chicken and that seemed to work very well. I also seasoned the steaks with garlic in addition to the salt and pepper (and used ribeyes as a personal preference). Over all I think this was very good. With a few more tweaks it could be amazing. as it was, it tasted pretty close to something I'd be served in a restaurant.
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3 users found this review helpful
Photo by Eagle A

Grand Marnier Chicken

Reviewed: Feb. 15, 2007
My husband and I enjoyed this recipe quite a bit, though the next time I make it (and we agreed that it was definitely tasty enough to ensure there will be a next time - with a few modifications). The only real changes I made this time was adding some orange zest & roasted garlic & onion powders to the sauce as well as the breading mix. For a side dish I just made rice, but I used chicken broth instead of water for the rice and added a tablespoon (or so) of orange zest. It came out wonderfully. When I make this next time, I'll reduce the oil in the sauce (use less than the 1/4 suggested), it was overpoweringly oily tasting some bites. I'll use frozen concentrated OJ instead of fresh next time to add more orange flavor (and add a bit more to make up for the less oil). I also don't think I reduced the sauce as much as I should have (I did reduce it to half the original but it never seemed to coalesce), so I’ll try and be patient. One other odd thing was that the orange slices seemed to soak up a lot of the alcohol in the dish, so each bite of the orange itself was a bit overwhelming. I believe the prep timing is off on this recipe (it says 15 minutes but it took that long just to slice and soak the chicken, not to mention the breading & frying), I don’t think the reduction is taken into account. I was reducing for more than 20 minutes before I got impatient and decided to move things along.
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40 users found this review helpful

Pumpkin Whoopie Pies

Reviewed: Nov. 15, 2006
This was really pretty good. I loved the filling, it wasn't too sweet, but worked well with the pumpkin part. I used the EggBeaters eggwhites instead of regular eggs, and they worked great. One problem I had with the pumpkin part though was it ended up very sticky, so I couldn't wrap them, and eating them left chunks on the fingers. Something else to bear in mind, these don't really spread out, so whatever shape you plop them onto the pan in is the shape your cookies will have. But the cream filling? Fabulous, especially for someone that isn't keen on exceedingly sweet things.
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29 users found this review helpful

Cheese Lover's Chicken

Reviewed: Nov. 15, 2006
This wasn't bad at all, I've tried it twice, once as written (except for seasoning the sauce to my tastes) and once using a 6 cheese Italian blend. Both times the meal tasted good, the chicken was fully cooked and the sauce was good. I really think this loses something by being breaded but not sealed (frying/baking chicken before adding sauce) though. I don’t think I’ll give it a third try, it’s just a slightly quicker version of Chicken Parmesan and it really doesn’t add much to the traditional. Thanks for sharing this recipe though! Oh and a tip for the sauce, using puree instead of the sauce itself gives the sauce a great depth.
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7 users found this review helpful

All-Day Apple Butter

Reviewed: Nov. 15, 2006
I think that with some tweaks this is great. It does rely heavily on the type of apples used though. The sugar and seasonings can be adjusted depending on the apples and your own preferences. I used 6 pounds of McIntosh apples. I peeled and cored them and chopped finely then put them into the crockpot as directed. I reduced the sugar by 1 cup and added some additional baking spices to suit my tastes (two kinds of cinnamon, pumpkin pie seasoning, maple powder). After the first hour cooking I took my immersion blender and broke the apples down, but left it with some chunks. Then for the next 10 hrs I stirred occasionally while it was on low. I really thought this wasn’t going to come together, it looked soupy, but I kept going because it smelled great anyway. When I took the lid off for the final hour, I used the immersion blender to smooth it out and let it simmer for the hour. At the end of that hour, surprise surprise, it was a beautiful dark brown, consistent, rich and delicious. So don’t give up, see it through to the end and you will be rewarded!
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14 users found this review helpful

Onion Rice

Reviewed: Mar. 26, 2006
I have to admit, we really didn't care for this. It came out with the rice still being too crunchy. The overall flavor was good, but the rice itself definitely didn't have enough liquid to make the texture perfect. I think it was because of the long grain jasmati rice I used. I'll try it with another rice next time if I make this again, or I'll add more broth. I also plan on trying to use marg or butter instead of the oil to brown the rice better.
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5 users found this review helpful

Famous Butter Chicken

Reviewed: Jan. 6, 2006
This was pretty good. I may cut back to 1/4 cup butter next time as I ended up with a lot of liquid butter at the end, or I'll plan a side dish that can utilize the chicken-flavored butter. Over all though the chicken was decently crispy (used less time to cook than the recipe called for because my chicken breasts were fairly thin) and flavorful. I patted garlic powder and ground black pepper on the chicken before coating and also added some Tony Chachere's to the cracker crumbs (with the garlic salt and ground pepper). Wonderfully flavorful. My boyfriend doesn't usually like breaded items unless they have a gravy, but this time he ate all he was given and finished off the leftovers!
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3 users found this review helpful

Italian-Style Shredded Beef

Reviewed: Jan. 5, 2006
I wasn't terribly thrilled with this one, it just tasted like standard stewed beef. It was good on fresh rolls with provolone cheese though. It was easy to make, but I don't think I'll make it again. This one definitely smelled better than it tasted.
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Baked Pork Chops I

Reviewed: Oct. 5, 2005
This came out great! I used 1/2 inch chops so I didn't use the given cooking time (1.5 hrs would render my chop too inedible). I seasoned the chops with kosher salt and Tony Chachere's and a bit of garlic powder before dredging, then followed the recipe (except I used cream of chicken instead of mushroom). I fried them as directed, put in the oven for 15 minutes then added the sauce for another 20. Turned out juicy and delicious (though the bottoms of the chops (and breading) stuck to the pan, I may use some Pam on the bottom next time).
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7 users found this review helpful

 
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