Claudette P Henry Recipe Reviews (Pg. 4) - Allrecipes.com (18400517)

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Claudette P Henry

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Death By Garlic

Reviewed: Feb. 7, 2007
This recipe is for (real garlic lovers), and I am one!!!!. I used about 10 to 15 large cloves that I chopped really well using my chopper. While the garlic and extra virgin olive oil are cooking I add fresh green beans, cooking only maybe 4 min or so, then I add 1/2 pound of fresh med 21 to 30 count shrimp cook until shrimp turn pink, then I toss with my pasta and cheese I use a romano and parma blend. I top my plated dish with cheese and fresh ground pepper. I omit the crushed red pepper and parsley sometimes. This is a very very good pasta dish, but beware if you do not like garlic. 5 plus stars!!!!!!.
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Chicken Salad

Reviewed: Jan. 30, 2007
This was a really good place to start, I used left over chicken from the Roast Sticky Chicken Rotisseri Style recipe from this site, I added onions, celery, boiled eggs, duke mayo and garlic powder, season salt and paprika. Chilled a couple of hours and serve.
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52 users found this review helpful

Chocolate Frosting I

Reviewed: Jan. 30, 2007
This was my first time making frosting for a cake. I'm pretty much a griller, not a dessert maker, but anyway this was super easy, a very light frosting, I was suprise at how easy it spreads. It's not too sweet, even though I did'nt measure my sugar I just kept adding until I got the consistency I wanted and the amount, I first thought 1/2 cup of chocolate was to much as I tasted my frosting as I added the sugar, it tasted bitter to me, but I ajusted that with the sugar and milk. The end result was very very good. I was thinking as I spreaded this on my cake, well there will be no more can frosting for me. I can not wait to try other frosting recipes, Hey I just may become a dessert maker yet!!!!!. 5 stars.
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Soy Garlic Steak

Reviewed: Jan. 23, 2007
This was the best steak ever I used rib eyes, also I only used the soy sauce fresh garlic (lots of it) and salt free steak seasoning. Let them sit in fridge for (1hr) before grilling over charcoal (med rare) 5+++++ stars.
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1 user found this review helpful

Three Cheese Manicotti

Reviewed: Jan. 10, 2007
Very very good, When I made my sauce I added ground beef, which I brown with basil, fresh garlic, Italian seasoning, season salt and freshly ground black pepper, I also added some wine to my sauce and a little sugar. I did not have any monterey cheese so I used Parma instead I also did not add the bread crumbs to my cheese mixture. I only boiled my shells for 5min as they would cook more in the oven, did'nt want my dish to taste over cooked. I stuffed my shells, poured my sauce over then I covered and baked, with the last ten mins of bake time I removed the cover and top with lots of mozzarella the baked uncovered ten min more. Yummy!!!.
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54 users found this review helpful

Fried Soft-Shell Crab

Reviewed: Jan. 8, 2007
Well I have to admit I did not use the egg or milk, just used seasoned flour and pan fried to a golden brown. I was afraid that the egg and milk would create to thick of a crust, and that would take away from the wonderful crab taste.
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121 users found this review helpful

Spicy Steamed Shrimp

Reviewed: Dec. 28, 2006
THIS IS A 5 STAR RECIPE WITH SOME CHANGES YOU REALLY DO NOT NEED BUT A CUP OF WATER AND ABOUT A 1/4 CUP OF OLD BAY I PUT MY OLDBAY ON TOP OF MY SHRIMP AND THEN STEAMED ALSO I ADDED ABOUT A 1/4 CUP OF BEER TO WATER TO STEAM IN, COOKED UNTIL JUST PINK, DO NOT OVERCOOK OR SHRIMP WILL BE RUBBERY.
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130 users found this review helpful

Lobster Tails Steamed in Beer

Reviewed: Dec. 28, 2006
ALL I CAN SAY IS, PERFECT!!!!!!
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1 user found this review helpful

The Greatest Grilled Turkey

Reviewed: Dec. 26, 2006
I had to post this to this recipe because it is the closest to what I did. I used a turkey brine from this site by (sheri gailey). After the brine process of 20 hrs. I grilled my turkey over charcoals and oak wood using indirect heat for about 4hrs it was the bomb!!!. after the brine process believe it or not there was no need for any extra seasoning (for real!!) my process of what I did is on the reviews of the TURKEY BRINE RECIPE) from this site. truly one of the best turkeys I have ever cooked. Ps. and I grilled it directly on the grate to really get that grilled flavor. Ok now I'm done.UPDATE 11/23/07 I DID THE GRILLED TURKEY AGAIN THIS YEAR VERY GOOD, ONLY CHANGE THE BRINE PROCESS THIS TIME, CAME OUT AS GREAT AS THE FIRST TIME!!! 10++++ STARS
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102 users found this review helpful

Turkey Brine

Reviewed: Dec. 26, 2006
This was my first time making a brine (OMG), this is the most wonderful thing in the world. How did I not do this before!!!. I did change the spices a little, I used sage, thyme, basil, fresh ground pepper, kosher salt, brown sugar, chicken stock and water. I used two trash bags put together to brine in, and I sat the bags in the veggie crisper from my fridge. I brined in the bottom of fridge for 16 hours I removed my turkey and rinsed it well, I patted it dry and sat it back in my fridge directly on the rack put a pan under it to catch any drippings. This allowed for it to get really dry so the skin would turn really crisp when cooked, (I'm really glad I did that step). After 4 hrs back in the fridge I grilled mine over charcoal and oak wood using indirect heat for approx 4 hrs to a temp of (180). PS. I never added any more seasoning to the turkey no oil or butter it came out golden brown and very very very moist and juicy, My family raved on how it was seasoned perfectly. Go figure!!!. I will be using brine on regular poultry also from now on. Thanks a lot. 10 plus stars!!!!!!. Update!!!11/23/07 DID EVERYTHING THE SAME THIS YEAR EXCEPT THIS TIME I USE A 10 GALLON FOOD SAFETY BAG TO BRINE IN.
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23 users found this review helpful

Lisa's Chocolate Chocolate Chip Cake

Reviewed: Dec. 26, 2006
Very Very good, my family loved this. I made it for Christmas. I used a devils food cake mix, I use real milk chocolate chips instead of semi sweet chips in the cake batter. I also used a chocolate glaze, a mixture of cream,semi sweet chips and butter. Then as if that was not enough chocolate I top with more real milk chocolate chips. This was chocolate heaven. When I got home from my moms house I popped a piece in the mirco for 20 (seconds). That was an end to a very good Christmas, and a very good B-day for Jesus.
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Eastern North Carolina Barbeque Sauce

Reviewed: Dec. 12, 2006
My family is from Eastern North Carolina (Smithfield N.C.), and this recipe is right on time. Sometimes we leave out the brown sugar, and use beer for a different kick. This mop sauce is used for roasting the pig, for chopped BBQ. I use it when grilling chops, ribs or a pork shoulder which I grilled a couple a days ago. Very good, give it a try. (TIP!!!! if you really want that eastern North Carolina taste add a little hickory or oak wood to your coals.
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42 users found this review helpful

Simple Malaysian Fried Chicken

Reviewed: Dec. 8, 2006
This chicken was full of flavor, I loved the combo of the oyster sauce, curry and garlic. I wish I had marinated longer even overnight. I also think that next time I will put my chicken in the oven or on the charcoal grill, it just seems to me that that would be better. Don't get me wrong this was good last night, but with the changes I will make next time I think then I would rate it 5 stars EXCELLENT MARINADE THOUGH!!!.
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4 users found this review helpful

Roasted Garlic

Reviewed: Dec. 7, 2006
You can't go wrong with garlic made any way. I have roasted mine whole with EVOO also I have roasted on the grill. That adds extra great flavor. Use it in sauces and on meats or breads, really really good, but I'm a garlic lover ofcourse.
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1 user found this review helpful

Restaurant-Style Buffalo Chicken Wings

Reviewed: Dec. 7, 2006
Just when I thought it could'nt get any better. I cooked these last night and followed directions as stated, with one exception I only kept them in the fridge for maybe 40mins before frying, I truly believe this step is what makes them so crispy and the seasoning was right on spot. Next time I will leave in the fridge for 90mins as stated. The sauce was great!!!. I have cooked the Buffalo Chicken Wings I from this site in the past, and not to take away from that recipe it is good. This recipe is the one I will use from now on for my hot wings. UPDATE!!! THIS IS ANOTHER RECIPE THAT I CAN NOT STOP MAKING, I NOW ALSO ADD ONION POWDER, GARLIC POWDER AND SEASON SALT TO MY FLOUR MIXTURE, I NEVER SKIP THE FRIDGE STEP, IF YOU DO, JUST TRY IT THE RECIPE WAY I'M SURE YOU WILL SEE THE DIFFERENCE, I NEVER BUY HOT WINGS OUT ANY MORE!!!!!. THIS IS AN UPDATE ON MY UPDATE!!! I WAS LOOKING FOR SOMETHING TO COOK TONIGHT AND WHILE READING REVIEWS THIS CAME UP AGAIN, JUST SEEING THIS RECIPE MAKE ME CRAVE IT MORE, OH WELL GUESS IT'S HOT WINGS AGAIN TONIGHT, THIS IS TRULY HOW GOOD THIS RECIPE IS.
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1916 users found this review helpful

Basic Baked Spaghetti

Reviewed: Dec. 6, 2006
This was pretty good, I used fresh mushrooms that I cooked in white wine before adding to the sauce. I also cooked onions, red bell pepper, fresh garlic, basil, italian seasoning, salt and pepper along with my ground beef. I used mild cheddar and mozzarella cheese. I layered it all and then baked. came out really good.
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5 users found this review helpful

Creamy Au Gratin Potatoes

Reviewed: Dec. 5, 2006
I have made these often, only I have never used the onions, I will next time after reading the reviews, I just slice my potatoes, then I par boil them about 10min to cut down on baking time. I make my cheese sauce as stated, using sharp and mild cheddar,I use more cheese than this recipe calls for at least 3 cups, I pour the sauce over potatoes and then bake. During the last ten mins of baking I top with cheese. Very simple and very good.
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1 user found this review helpful

Oven Roasted Red Potatoes

Reviewed: Dec. 4, 2006
I thought this would be great for my Mothers 70th B-Day party. Well all I can say was that everything else on the menu was eaten until gone, these were barely touched, I thought they were a little tasteless so I tried to doctor them up with garlic, but I guess it did'nt work. Also way too much oil, I should have added some fresh rosemary and or fresh thyme I had both on hand oh well!!. I think I will try a different roasted potatoe recipe next time. This one was just not good. Thanks anyway.
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Grilled Sea Bass

Reviewed: Nov. 20, 2006
Wow 5+++++stars This was great a restaurant quality dish. I made as stated with the exception of sea salt, did not have so I used kosher, but scaled it back some. I also used Chilean Sea Bass which was really expensive (21.99lb) OUCH!!!!. But it was worth every penny. I charcoal grilled mine about 8 min per side over high heat. Can't say enough about this dish, will try a cheaper sea bass next time though. Chilean Sea Bass will be for special occasions. Oh!!! I almost forgot what ever you do please do not leave out the last step with a good quality EVOO it makes a world of difference. UPDATE!!!!!! I MADE THIS AGAIN LAST NIGHT, ONLY I USED RED SNAPPER BECAUSE IT WAS ON SALE, IT TURN OUT REALLY GOOD, THIS IS A LIGHT FLAVORFUL FISH WITH RESTAURANT QUALITY TASTE. I DID GRILL MINE AND FOLLOWED RECIPE AS BEFORE. 5++++STARS.
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166 users found this review helpful

Deep Fried Lobster

Reviewed: Nov. 15, 2006
This was different, The lobster meat was very sweet. My lobster never turned white, I did not get that. Also I think my oil was to hot. My lobster browned to fast. But it was still good. Next time and there will be a next. I will check my oil temp before cooking.
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38 users found this review helpful

Displaying results 61-80 (of 101) reviews
 
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