Claudette P Henry Recipe Reviews (Pg. 2) - Allrecipes.com (18400517)

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Claudette P Henry

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Awesome Roast Beef

Reviewed: Aug. 20, 2007
Very good, I did add some onions and fresh mushrooms, also some beef seasoning, I did have to thicken it some towards the end, served with cream potatoes and country cabbage. Great meal!!!!
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Oven-Fried Potatoes

Reviewed: Aug. 13, 2007
The only thing I changed, was to cut into fries and then baked.
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2 users found this review helpful

Basic Mashed Potatoes

Reviewed: Aug. 7, 2007
Very good and yes basic, this is always how I prepared mashed potatoes, except we call them cream potatoes. I think just eyeballing your milk will help with the consistancy you may want, instead of just adding the whole cup of milk at once, everything kind of depends on the size of your potatoes. I think this will help so your outcome will not be soupy potatoes.
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6 users found this review helpful

Easy Breaded Shrimp

Reviewed: Jul. 26, 2007
This was super easy, though a little messy, I season my 21/30 count easy peel shrimp with season salt, then I dredged in a seafood breader {flour version) then into the egg mixture and rolled in panko bread crumbs and then into the fryer. Watch your oil temp, my first batch cooked and browned a little to fast. After that the rest came out golden brown with a great crunch, very good, I made my own cocktail sauce also. Panko bread crumbs with keep your shrimp breading crunchy.
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228 users found this review helpful

A Very Popular BBQ Sauce

Reviewed: Jul. 19, 2007
This was just ok for me, but some in my family like the thicker base bbq sauces, so I tried this one. I did leave out the red wine vinegar, I've used it in other dishes and it can be overpowering and the amount for this recipe I felt, was way to much for me. My family thought this was good, but I'll stick to my vinegar base sauces for myself. Oh!!! I did add red pepper flakes and apple cider vinegar to spice it up some more, I can't seem to make a bbq sauce with out the flakes, I guess it's a Carolina thing.
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1 user found this review helpful

Alfredo Mostaccioli

Reviewed: Jul. 12, 2007
This is a very good base to start with, then you can add to it to make it to your own liking, I start with shallots in a white wine reduced to 2tbs, then add my butter, cream, parma cheese and some 21/30 count shrimp that I steam in oldbay and I finish by adding some chopped fresh flat leaf or italian parsley. Top my plated dish with more parma. This is good with or without the shrimp. Also follow the recipes directions and DO NOT LET THIS SAUCE BOIL!!!.
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1 user found this review helpful

Four Cheese Macaroni

Reviewed: Jul. 10, 2007
This was just ok for me, and I used velveeta, along with the other cheese thinking that it would make it creamy, I like some other reviewers thought the texture was yuk!!! and to me a little dry. My friend Monica makes a four and a seven cheese mac and cheese that is to die for, I guess I will have to learn how to perfect her recipe, sorry will not waste cheese on this one again.
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3 users found this review helpful

Ultimate Twice Baked Potatoes

Reviewed: Jun. 27, 2007
WOW WOW WOW!!!! One of the best dishes to hit my mouth. Only thing I did different was to coat my potatoes with oil and used kosher salt to season the skins before baking. The rest of the ingredients I followed to a tee. The amout of ingredients will need to be judge by you, depending on the size of your potatoes, some reviewers stated the filling was to runny, just ajust your milk and sour cream. Truly good enough to be served in any fine restaurant. 10 stars!!!! You go Debra girl!!!!.
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Di's Delicious Deluxe Deviled Eggs

Reviewed: Jun. 27, 2007
These were really really good, so good in fact that I ate 4 before dinner, I have to admit I did not add the hot sauce, it did not seem right, but after reading the reviews I will the next time as I will be making these often. The only other thing I did different was, I garnish my eggs with chopped flat leaf parsley and paprika. The Best!!!!.
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Garlic Herb Grilled Pork Tenderloin

Reviewed: Jun. 27, 2007
This was the bomb!!! I did cut back the evoo a little, I used dried thyme because that's all I had at the time. I did use fresh rosemary (I grow it in my garden), I used double the garlic and I added a 1/4 cup of white wine to the mixed I let it marinate a couple of hours before grilling over coals and wood. My God, really good!!!!.
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131 users found this review helpful

Rosemary Lemon Grilled Chicken

Reviewed: Jun. 25, 2007
I used a whole bird, and I used evoo instead of butter, butterflied my bird, rub with mixture and grilled. Very good!!!!.
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2 users found this review helpful

Grilled Corn on the Cob

Reviewed: Jun. 25, 2007
The only thing I do different, is I soak my corn in water first, then I use strips of the husk to tie the husk around the corn and grill, I omit the foil, that way the corn can get more of the flavor of the grill while cooking, and the pre soak in cold water keeps the husk from burning while cooking
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386 users found this review helpful

Mom's Shrimp Macaroni Salad

Reviewed: Jun. 6, 2007
Very good, left out pickle relish, ketchup, horseradish, but added old bay in place of chili powder also I added a little mustard some cheese and eggs. I think next time I will try the horseradish just to see if I like the flavor in the salad because I love horseradish. End result was basic, but still very good, can't wait for lunch today, because it has been chilling all night. I always believe salads like this are better the next day as the flavors have a chance to come together and the pasta has had a chance to chill. OH!!! I ALSO USED LARGER SHRIMP 31/40 COUNT INSTEAD OF SALAD SHRIMP.
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14 users found this review helpful

Boiled Peanuts

Reviewed: May 30, 2007
If you have never tried boiled peanuts, stop whatever you're doing right this minute, go out buy peanuts and get started (smile) if you do you will not be let down. TO DIE FOR!!!! OH!! WHAT EVER YOU DO BUY RAW PEANUTS IN THE SHELL, DO NOT BE TEMPTED TO BUY ROASTED IT WILL TAKE AWAY FROM THE TRUE BOIL PEANUT EXPERIENCE, TAKE IT FROM A SOUTHERN WOMAN HERE!!!!.
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3 users found this review helpful

Grilled Salmon I

Reviewed: May 30, 2007
This was not what I expected, based on all the rave reviews, which usually I agree with on most recipes. I followed direction to a tee, even the sugar which I was not sure of because sweet fish is not my cup of tea, even the oil seemed way to much, but still I followed directions to a tee, and yes thats hard for me beacuse I like adding my own touches. I let it sit overnight and grilled the following eve. I wish I could have tatsted the sugar, soy or something, I hate to be so harsh but I feel I wasted my salmon on this recipe, this was truly tasteless to me. Thanks anyway
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2 users found this review helpful

Marinated Grilled Shrimp

Reviewed: May 18, 2007
10 plus stars I made this to recipe form, with one exception, did not have any tomato sauce, used ketchup, worked out fine will make this many more times, and will use ketchup, only other thing I did was to add some red wine, the fresh basil in this dish is a must ( I grow my own) and let me say it's much cheaper than buying it and it's easy to grow. Outdoor grill these ONLY!!!!. I think cooking any other way would take away from the flavor. 10 plus stars. Thanks Rachel girl!!!!.
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American Lasagna

Reviewed: May 15, 2007
This recipe is very good, ofcourse I add my own touches here and there, I always add fresh mushrooms to my sauce that I cook in a white wine, I roasted roma tomatoes and garlic with a drizzle of evoo for my sauce (much better than can tomatoes, I used fresh basil from my garden I am proud to say (cheaper than buying and easy to grow). I used a sweet italian sausage and ground beef, I never add a egg to my ricotta mixture just a italian cheese blend and fresh parsley. I layer mine this recipes way and sometimes I change it up by putting my sauce down first then my no boil noodles my ricotta cheese mixture, another layer of noodles, then the meat mixture thats the sausage and beef browned with basil, italian seasonings, on top of that I laddle my red sauce and provolone and mozz cheese, another layer of noodles then then I top with a six cheese italian blend a laddle of red sauce and also a couple of laddles of a white sauce, that consist of butter, flour, chicken bullion and half and half wiith a 1/4 cup of parma cheese. WOW !!!, a little work but well worth it This is the bomb!! doing it the recipes way or with little changes.
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Cool Whipped Frosting

Reviewed: May 8, 2007
OMG!!! was the first thing out of my mouth after my first bite. Soooooo good!!!. I followed directions exactly only to discover in the end that I had bought sugar free/fat free pudding, You would never know, this was so lite and good, I will be using this recipe often. I used it this time on a sheet cake. 10 plus stars!!!!. Update I can't tell you the amount of times I have made this, truly addictive, I change the pudding mix from time to time, choc is the bomb!!!.
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8 users found this review helpful

Chicken Lo Mein

Reviewed: May 7, 2007
I turned this recipe into shrimp lo mein by sub of chicken to shrimp I kept everything else close to the recipe with the exception of mushrooms, I omitted them and I added shredded cabbage, carrots and celery, I also used oyster sauce instead of sesame oil, taste more like the resturants when you use oyster sauce, sesame oil is great for fried rice dishes. This was really good. TIP*** I would suggest you up the veggies when making this recipe as written. Good recipe thanks Michelle!!!.
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2 users found this review helpful

Eastern North Carolina BBQ Sauce

Reviewed: Apr. 27, 2007
I FIND IT REALLY HARD TO PASS UP RATING A SAUCE THATS TITLE CAROLINA BBQ SAUCE, LET ME SAY AGAIN AS A EAST CAROLINA GIRL THIS IS THE TRUE EASTERN CAROLINA WAY. VINEGAR VINGAR VINEGAR, THATS THE KEY, ALSO THIS VERSION YOU DO NOT COOK. WHICH IS MOSTLY HOW I USE IT, IT IS BEST ON PORK BUT CHICKEN RULES ALSO, USE IT THROUGH OUT THE GRILLING PROCESS. IF USED ONLY ON COOKED MEAT IT WILL BE OVER POWERING. ALSO I ALWAYS USE RED PEPPER FLAKES.
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160 users found this review helpful

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