MomSavedbyGrace Recipe Reviews (Pg. 1) - Allrecipes.com (18322297)

Slow-Cooked Pulled Pork Shoulder

Reviewed: Oct. 3, 2011

This was soooo delicious!! I used apple cider vinegar, but other than that I followed the recipe to the letter. My pork shoulder was about 4 pounds. I let it brine about 16 hours and it cooked for about 9 hours. Pretty easy to shred, and basically fell off the bone. I served on toasted kaiser rolls, and topped with coleslaw. Perfect game day dinner!

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5 users found this review helpful

Kalbi (Korean BBQ Short Ribs)

Reviewed: Feb. 21, 2011

this was FANTASTIC. I followed the recipe exactly, and served as suggested - rolled in romaine lettuce leaves, with rice, browned garlic, and hot chili paste. My husband is still talking about this meal days later, thats how I know it was a hit. (my 3 year old also polished off the rest of the meat plain after we finished our rolls!) I just had plain old beef short ribs (bought at Wegmans) in the freezer, and found this recipe to use them in. Its always so nice when a "new" meal turns out to be such a success!! Thanks so much, my husband is already after me to make this again as soon as possible! And, I will have to double the recipe next time! ;)

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5 users found this review helpful

Super-Delicious Zuppa Toscana

Reviewed: Sep. 12, 2010

EXCELLENT!!! I have found another soup to add to my rotation - and that is a hard spot to fill! The only things I did different was I used chicken stock in place of broth (more flavor), only 2 large potatoes, cubed (left skin on), 2 cups of kale (washed, dried & chopped) in place of the spinach and added slightly more bacon - more like half a pound (7-8 slices). I had link mild italian sausage so I just had to slice off the casing and crumble myself. not a big deal. I also probably added slightly more red pepper to the soup - plus salt and ground pepper to taste at the end - so yummy. When I added the cream and kale at the end, I let it simmer for around 4 minutes. This was so perfect, easy, hubby raved, and i look forward to making it again!

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5 users found this review helpful

Crispy Fried Chicken

Reviewed: May 5, 2010

I DID IT!!! i successfully made fried chicken, and it was what it should be - crispy and tasty on the outside, and moist on the inside! As it seems to be the case in good recipes, this recipe uses a few ingredients, and then tells you about the method. That was the difference. I used only chicken legs, just to try it out, and next time I will try using the whole chicken since it went so well. I added a little garlic and onion powder to the flour/salt/pepper/paprika mixture, and i was generous with the paprika. Definitely need to use a cast iron pot/skillet. My vegetable oil was too hot the first time, and my first batch got browner than I would have liked. i lowered the heat, and the rest came out perfect. I drained on a drying rack as suggested instead of paper towels, and kept it warm on a baking sheet in a 225 oven with the door cracked. Its amazing how much heat the fried chicken retains. The key here is really to let the chicken rest (I used a damp paper towel to put over the chicken, and a dish towel on top of that) before frying it, and letting that pasty consistency come thru. I believe that is the method that makes this recipe a winner. Thank you so much, I can check off one more thing on my bucket list - successfully frying chicken ;)

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5 users found this review helpful

Barbecued Beef Brisket

Reviewed: Apr. 17, 2010

Very Good!! My brisket was a little less than 2 and a half pounds, and i used 3/4 of the sauce to put on top. I didn't want it to dry out, and the homemade sauce is so delicious! So I would maybe do 1.5 times the sauce recipe next time. Definitely has some heat to it, which we enjoyed (used a hot garlic chili sauce). I sliced mine as thinly as I could and we put it on kaiser rolls topped with sauce and some aged cheddar cheese. Served with cornbread. Delish! And easy prep... I love a good and easy crockpot recipe! Oh and I cooked mine on low, and only cooked for about 6 hours, all I had time for. It was definitely cooked, I just wonder if the extra time would have made it more tender....or if it would have burnt. Its hard to say.

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5 users found this review helpful

Avgolemono

Reviewed: Mar. 13, 2010

this is exactly what i was hoping for. we had been wanting to try avgolemono at home after we had it at our favorite greek restaurant. only changes i made to this were i used a full 2 quarts of chicken stock, upped the orzo to a full cup, upped it to 4 eggs, upped to 2 lemons (plus the zest of one lemon, i really wanted the lemon flavor to shine through) and didn't use the cold water. I also added a mirepoix. Sprinkled kosher salt to taste at the end. Very delicious and satisfying on a cold rainy day. Thank you for sharing.

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5 users found this review helpful

Kerri's Holiday Punch

Reviewed: Feb. 9, 2010

Brought this to a New Years Even party and whipped it up there. It was great!! We doubled the recipe, except for the cans of concentrate - they only come in 12 oz. sizes anyway, so that worked out. didnt use the maraschino cherries either. people raved, and it went down smooth! cant wait to have another excuse to make it.

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8 users found this review helpful

Lori's Famous Crab Cakes

Reviewed: Feb. 9, 2010

Was okay, wasn't terrible. But I cannot say for sure if it is this recipe or not - it really could be you just need to use the best, freshest, lumpiest crabmeat for best flavor.

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4 users found this review helpful

Creamy Butternut Squash With Cinnamon Soup

Reviewed: Sep. 17, 2009

Followed the recipe exactly. Would probably give this 3.5 stars. I think I would have just appreciated a sweeter end result, as echoed by my husband. I think I am going to heat up the leftovers and add some brown sugar to sweeten it up a bit. Was a lot of fun to make though, very easy directions to follow, and the kitchen smelled like a perfect autumn fragrance.

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3 users found this review helpful

Eggplant Parmesan II

Reviewed: Aug. 28, 2009

Wonderful! I had 2 eggplant from the local farm that I needed to use up. Peeled and sliced my slices about 1/2 inch thick. Changes were I dip my slices in a mixture of seasoned bread crumbs/locatelli cheese, and fried in oil instead of baked. Made a double layer of eggplant in a 9x13 pan (did the sauce and parmesan inbetween layers) and cooked for 30 min - then for another 5 min. i added slices of mozzarella on top (this is the same way i prepare chicken parmesan). my husband and 2 picky boys ate this right up - the little boys did not even realize they were eating vegetables! that alone is worth 5 stars to me ;) thanks for sharing!

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3 users found this review helpful

Blackberry Cobbler

Reviewed: Jul. 19, 2009

Went to an orchard yesterday and picked a ton of blackberries, so naturally turned to allrecipes for something to use them in - thought this was decent. not the best cobbler i have had, but it did look pretty cool with the jelly roll thing, once it baked it puffed up in all the right places. i heard the sugar/water thing is authentic for cobbler, but it did seem a bit moist, even though the dough did absorb alot of the water. Thanks for the recipe!

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3 users found this review helpful

Butterscotch Bread Pudding

Reviewed: Jun. 30, 2009

My husband adores bread pudding, always orders it if it is on the menu at restaurants. So when we had my parents over to celebrate Father's Day with us, I thought I would try this out. I followed it to a 'T' with the exception of the cooking time - I baked it WAYYY longer than the recommended time (although, covered with foil after the first hour) my total cooking time was probably somewhere around 90 to 105 minutes. It just seemed way too soggy in the middle after an hour, and I wanted it to crisp up a bit more. The only other thing I felt was the butterscotch flavor is kind of lost with the chips melting - its definitely a sweet pudding - but I personally was looking forward to the butterscotch flavor. (Although - nobody else seemed to care - I am giving this 5 stars b/c everyone was raving). The next time I would serve warm topped with vanilla ice cream or vanilla sauce, and maybe a little butterscotch syrup drizzled on top of that. Oh by the way the bread I used was an 8 oz. loaf of french bread - to make up for the missing 2+ oz. the recipe calls for, I used half a plain bagel, worked perfectly.

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3 users found this review helpful

Best Black Beans

Reviewed: Jun. 30, 2009

These were good. I followed the recipe to a "T', except at the end I added a sprinkling of shredded cheddar cheese (it was out anyway, since it was Taco night) and swirled that around to let it melt. I wasn't overly wowed by this dish, but definitely a nice way to jazz up a simple can of black beans.

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3 users found this review helpful

Sheryl's Corn and Crab Chowder

Reviewed: Apr. 24, 2009

If you are searching for recipes for this type of chowder, STOP RIGHT HERE. Just reading the recipe with a "chef's eye" you can tell this is far superior to the other ones posted on this site. i don't give out many 5 star ratings, but this is most definitely one of them. i was searching for a crab/corn chowder recipe because my husband and i enjoy Bonefish Grill's version so much, but it is pricey - $6.50 for a bowl. I searched the internet for a bonefish grill copycat chowder recipe, no luck. Came on reliable all recipes, and I was just hoping this chowder would taste good, as it seemed like it would - but it tasted IDENTICAL to bonefish grills (if you are the author reading this, please take this as a compliment!) The changes I made were as follows: omitted celery and the shrimp (personal preference). no clarified butter - didnt have time - just used a regular tablespoon of butter, worked fine. Cajun seasoning instead of Creole (I'm sure its next to the same thing). and canned golden corn and canned jumbo lump crab instead of fresh. It was, ABSOLUTELY PERFECT. Try this, I promise you won't be disappointed. (unless you don't like spicy - it does pack a little heat! ;)

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62 users found this review helpful

Cream Cheese Cookies IV

Reviewed: Dec. 10, 2008

MAKE THIS RECIPE!!! this is the same recipe that my mom made every year while we were growing up, and it was by far our favorite Christmas cookie. Now that I have two little boys, I am going to start making them every year too. My mom always split the dough in two batches, and using food coloring dyed one batch green and the other batch red, and used a cookie press gun to make christmas trees, stars, etc. Then sprinkled them with the little round red, green and white sprinkles for a very festive look. And yes, they are soft and cakey, and sweet! Go great with coffee too ;)

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9 users found this review helpful

Mom's Zucchini Bread

Reviewed: Aug. 18, 2008

FANTASTIC!!! my 1st attempt at zucchini bread. The only thing I did was substitute 1 cup brown sugar for one of the cups of white, and I added the oat topping that some suggested about 20 min. into cooking time. Oh and I also used about 3 cups of zucchini (3 cups was 1 large zucchini grated, in case anyone was wondering) It was so delicious! I love that it makes 2 loaves, because I can give one away to a neighbor and it really blesses them! A great way to use up the abundance of summer zucchini. Grate it all up, and freeze what you don't use so you can make this bread any time of the year. Thanks for the post! I may try adding chocolate chips sometime for fun.

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5 users found this review helpful

Kung Pao Chicken

Reviewed: Aug. 18, 2008

I know I'm in the minority here, but we didn't care for this too much. If I were to ever make this again, I would not double or triple the sauce as many suggested - it made it too thick, more like a stew or a gravy. We don't like tons of sauce. However, that is not the author of the recipe's fault - that was me taking the most popular suggestions. We also live near an award winning Chinese restaurant in the Philadelphia area. Their kung pao is out of this world, so we are probably a little spoiled. This recipe was also a lot of work so I think I'll stick to ordering out.

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4 users found this review helpful

Bacon-Topped Meat Loaf

Reviewed: Aug. 13, 2008

This was good/average. A nice change. I usually make another meatloaf from this site, one that has a brown sugar/ketchup/mustard glaze that we always enjoy but I wanted to try something different. I wouldnt say this was exceptional and I don't know if I would make it again. The chili sauce really gives it some kick, if you like buffalo chicken or that kind of spicy food, you may really like this.

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9 users found this review helpful

Pork Chops Stuffed with Smoked Gouda and Bacon

Reviewed: Apr. 3, 2008

My 100th review and my 3 year anniversary as a member of allrecipes! So my husband and I give this dish a 4.5 star rating, it was very very good. I made it exactly as stated except I used boneless chops, which I am glad I did. I was tempted to pan sear them, but I'm glad I followed the recipe and grilled them because it gave the chops great flavor, and they stayed moist and juicy! I had thick chops, I ended up grilling them about 8 min. per side. I stuffed them to the brim, and 3 toothpicks seemed to hold all the goodies inside. The only changes I would make next time would buy the best quality gouda I can get (I used a pretty cheap kind) and make some kind of sauce to top off the pork after grilling....maybe with melted gouda to keep consistent with the flavors. The gouda and bacon are a perfect blend for this dish, I am impressed. Will definitely make again. Served with Au Gratin potatoes and it was a very satisfying meal!

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5 users found this review helpful

Seared Tuna with Wasabi-Butter Sauce

Reviewed: Mar. 5, 2008

We loved this!!! The sauce is definitely the time-consuming part, it probably took me 45 minutes to make. I read all the reviews and took the consistent suggestions of doubling the wasabi and cutting the butter in half. So glad I did because the sauce had great flavor! I could see how 1 cup of butter would be too much. I also subbed a yellow onion in place of the shallot and used a Chardonnay for the wine. I bought fresh, sushi grade tuna, wow, I will never buy the frozen yellowfin junk again. This was so rich and meaty, and not fishy at all, its like you are eating a filet mignon steak. Let the tuna steaks come to room temp. before searing, because if you do it straight out of the fridge you will end up with a cold center of the fish. I seared mine for 90 seconds a side (as per some reviews), and we all felt (me, my husband, and my brother-in-law) uncomfortable because it was still very rare. I know its sushi grade and can be eaten raw but we threw ours back on for probably an additional 90 seconds per side and that was much better. More like a medium - medium rare steak. Which this recipe calls for searing a minimum of 3 min. per side anyway, will definitely do that next time. I also coated the tuna with sesame oil instead of olive oil, felt that it would be more consistent with the other flavors. Served with asparagus sauteed in garlic and olive oil and roasted fingerling potatoes to complete the gourmet meal. We enjoyed very much a

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13 users found this review helpful