snow.phoenix77 Recipe Reviews (Pg. 2) - Allrecipes.com (18390482)

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Slow Cooker Beef Stew I

Reviewed: Apr. 20, 2009
This was my first slow cooker recipe ever and it came out great! I did have to take some of the sauce out and whisk in some flour to add back in and thicken the sauce but that's really my personal preference. I had to also tweak the seasonings but... hey, who doesn't? The meat was very tender and all the flavors just went so well together.
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Baked Pork Chops I

Reviewed: Apr. 20, 2009
This recipe has become one of my favorite pork chop recipes EVER! I tweak it here and there according to my hubby's Cajun tastes but this is so delicious I could eat it practically every day!
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After-Thanksgiving Turkey Soup

Reviewed: Apr. 20, 2009
I've made this twice now (exactly as per the directions) and it just isn't that great consistency-wise. I had to add extra cream and a couple cans of condensed soup just to even out the thickness even AFTER adding more flour. I'd take this as a base ingredient list only and then continue to play with the recipe until I find something more to my liking.
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Corned Beef Hash

Reviewed: Mar. 23, 2009
This was absolutely perfect. I scaled it to accommodate my leftover corned beef, diced up the potatoes very small so they'd cook faster and used the broth from the previous evening. There wasnt any left and my hunny certainly won't call it s**t on a shingle anymore!
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Buffalo Chicken Fingers

Reviewed: Feb. 2, 2009
This was a pretty good base recipe and allowed me to cut some fat from my Super Bowl fiesta. I did make some Buffalo Sauce from scratch to pour over and then continued baking. I would've liked then to have come out a little crispier but that's a trade-off I was willing to make when I decided to forego any sort of frying.
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Incredibly Cheesy Turkey Meatloaf

Reviewed: Jan. 28, 2009
I made this recipe using 3 lbs of turkey meat, added some diced onion, bell pepper, garlic, hot sauce, and worcestershire sauce... HOLY HECK!!! The consistency came out great (despite it looking delicate when uncooked), and the taste??? Oh, so good! Whoever made the suggestions to form the meatloaf in a meatloaf pan and turn it upside down into a larger baking dish was right on the money. It kept great shape and crisped up evenly. The soaking the milk in the breadcrumbs was a good call too. The only criticism I have is that it took about 25 minutes longer than the recipe states to be cooked through. I also only cooked to 165 degrees (minimum safe recommended temp for poultry) and it was perfect. My hunny insists that we add this to the rotation. Leftovers have me excited for once!
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Crispy Fried Chicken

Reviewed: Jul. 11, 2005
I change the seasonings to fit my specific tastes and this came out great! The method is dead on.
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Ziti with Italian Sausage

Reviewed: Apr. 6, 2005
I only made minor changes to the recipe to suit my family's tastes. Otherwise, this recipe was great.
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Displaying results 21-28 (of 28) reviews
 
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