SUNSHINE6420 Recipe Reviews (Pg. 1) - Allrecipes.com (18382804)

Skillet Herbed Chicken with Mustard

Reviewed: Jan. 22, 2012

As written it's a 4, with my changes it became a 5! I love the sauce on this chicken, it's incredible. Ok, my changes: Combine herbs with salt and rub into chicken breasts. Heat large saute pan on medium-high, sear chicken breasts 1 minute on both sides and reduce heat to medium. Coat chicken with dijon mustard-honey sauce and add 1/4 cup white wine to pan. Cover and follow cooking instructions from here. Works with any variety of herbs, I omit tarragon as we don't care for the flavor. Leftovers are great when chopped and served over a salad. Part of my regular rotation now!

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Sweet Potato, Carrot, Apple, and Red Lentil Soup

Reviewed: Jan. 3, 2012

Delicious! Used 2 tablespoons olive oil instead of butter. Also, I omitted the ginger due to a guest allergy and cut the black pepper and chili powder in half (again, for guest preference). Served with plain Greek yogurt and crusty bread. Added approximately 2 cups of additional vegetable broth after pureeing and transferred to a slow cooker set on warm until serving time. Will absolutely make again!

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Chocolate Pretzels

Reviewed: Jan. 3, 2012

I actually prefer these with the vanilla melting wafers (from the craft store). Very easy and delicious but I did learn the hard way, don't use the butter pretzels (not a good flavor combo)!

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Festive Shortbread Logs

Reviewed: Dec. 24, 2011

Very easy and very tasty! I used the chocolate melting wafers instead of semisweet chips/shortening. Look great on my Christmas cookie trays!

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All Day Apple Butter

Reviewed: Dec. 19, 2011

Made as Christmas presents, got rave reviews!

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Gold Rush Brownies

Reviewed: Dec. 13, 2011

These are easy to make and quite tasty too. First bite I was unsure but they definitely became addictive. Very rich, a small bite goes a long way! I used fat free sweetened, condensed milk and it could not tell a difference in taste. Next time I may add some coconut or roast the pecans.

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Dessertlover's Classic Caramel Sauce

Reviewed: Nov. 24, 2011

Incredible! Served with pecan pie (recipe from Brigsten's restaurant in New Orleans). I did allow the sugar to melt by itself first (1/2 brown, 1//white) before adding the hot cream, water and vanilla. Considered doubling the recipe but glad I didn't, 1 batch was more than enough and I have leftovers! Super easy and definitely on the regular dessert list now!

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Bourbon Whipped Cream

Reviewed: Nov. 24, 2011

Made this for my mom to go with a bourbon pecan pie (actually use Crown Royal as that's her favorite). I used confectioner's sugar and doubled the amount (she said it needed to be sweeter). I didn't care for the flavor but it got lots of compliments!

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Sweetened Whipped Cream

Reviewed: Nov. 24, 2011

Incredible, simple to make and the extra finishing touch for any dessert! Made to serve with pecan pie but can't wait for fresh strawberry season!

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Turkey Brine

Reviewed: Nov. 24, 2011

Incredibly moist although my turkey didn't cook any faster. I did use half vegetable broth, half apple juice) and kosher salt in place of sea salt. I roasted my turkey as usual, with orange slices in the cavity and fresh basil under the skin. Very moist, lots of compliments!

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Connie's Southern Style Chicken and Dumplings

Reviewed: Nov. 1, 2011

My first attempt at Chicken and Dumplings and huge success! I threw some leftover roasted squash, onions,and sweet potatoes in with the chicken to deepen the broth without adding more butter. Used 3 split chicken breasts in place of a whole chicken. The dumplings are great but I will double them next time. Even better after sitting overnight and letting the broth flavors continue to mingle. A definite repeater!

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Pineapple Fried Rice II

Reviewed: Oct. 31, 2011

Delicious! I did use shrimp instead of ham, omitted the green onions (used a generous dash of onion powder) and added some oyster sauce. I also used leftover white rice from another meal. Did change the cooking method as per another reviewer's suggestion, cooked pineapple first then added the peas and carrots (had them on hand) with sesame oil. I added the rice and heated through. Made a well in the middle and mixed 1 Tbsp oyster sauce with the soy sauce, onion powder, sugar, pepper, garlic powder, salt, a dash of Chinese Five Spice powder and approximately 2 Tbsp pineapple juice. Mixed thoroughly, pushed to side and cooked shrimp then scrambled the egg. Very yummy, my mom at 3 plates! Next time I'll add some broccoli (to make it a more veggie-ful dish) and maybe some toasted sesame seeds. Can't wait to make it again!

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Slow Cooker Chicken Mole

Reviewed: Oct. 28, 2011

As close to my favorite Mexican restaurant's recipe as I've found! A couple of changes for my own preference: I removed the chicken, pureed the sauce with an immersion blender and then added shredded chicken back in. Next time, I'll use a little chicken broth to thin the sauce to desired consistency. A great start and extremely easy to make. I skipped the raisins because I don't like them and used whipped peanut butter (so I did add an extra dash of sugar in the end). Quite yummy!

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Sassy Chicken Enchilada Dip

Reviewed: Oct. 22, 2011

Great ingredient list (did skip the green onions since I personally don't care for them). My other change was to use garlic powder (out of garlic) and roasted chicken legs (seasoned with salt and pepper, roasted and then skinned and shredded). I heated the dip on the stove and served in a fondue pot at a party. Was definitely a hit--I did taste it cold and absolutely preferred it warm!

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Chocolate Chip Cheese Ball

Reviewed: Oct. 22, 2011

So delicious and so simple! I let the cream cheese and butter soften on the counter for about an hour, whipped in my KitchenAid stand mixer with the flat beater. Refrigerated in a stainless steel round bowl for a few hours before shaping into a ball. Rolled in crushed toffee bits since I didn't have pecans. Served with vanilla wafers and honey graham crackers. A huge hit at the party, was the most popular item on the table!

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Risotto with Chicken and Asparagus

Reviewed: Oct. 17, 2011

Made correctly this is beyond a 5 star recipe--I used approximately 5 cups of chicken broth and skipped the Parmesan cheese (was out). Incredibly delicious! I diced the asparagus stalks but left the tips in tact (added the tips during the last round of broth). Will definitely make again!

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Butternut Squash Risotto

Reviewed: Oct. 14, 2011

This was my first risotto attempt and it was delicous! I served it with steamed lobster tail and shrimp with a salad on the side. Incredibly delicious and worth all the stirring! I forgot to add the salt and pepper but it really didn't need it (even used reduced sodium chicken broth), the flavor of the squash is incredible.

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Olive Pecan Spread

Reviewed: Oct. 14, 2011

Made as a gift for a friend, she loved it! I have been asked to make it again (and again)!

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Fig and Olive Tapenade

Reviewed: Oct. 14, 2011

I made this as a gift for a friend and she absolutely loved it! It looked and smelled delicious but as I don't care for olives I didn't try it. It was a huge hit with her family as well (she reluctantly shared)!

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4 users found this review helpful