Claudette P Henry Recipe Reviews (Pg. 5) - Allrecipes.com (18400517)

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Claudette P Henry

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Grilled Corn in Husks

Reviewed: Nov. 15, 2006
Very good, butter mixture made the corn extra sweet.
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0 users found this review helpful

Marinated Chuck Roast

Reviewed: Nov. 13, 2006
This was a very good marinade, made my chuck steak very tender. The only thing I did different was I grilled mine over charcoal. First over direct heat I grilled both sides until brown then I remove to indirect heat and cook for 45min. Turning every ten min or so. I also reserved a little marinade before I added my chuck steak, to base my meat as it cooked. Also I marinade my meat overnight before cooking. Very Good!!!
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63 users found this review helpful

Grilled Rock Lobster Tails

Reviewed: Nov. 13, 2006
This was the first time that I have ever grilled lobster. And I'm a GRILLER!!!. Well this was one of the easiest and flavorful lobster dish I have ever cooked. I followed recipe exactly. But I also cooked some shrimp skewers, and just basted my shrmp with the same marinade Oh My!!!. Very simple and light. 5+++++Stars
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74 users found this review helpful

Beer-Batter Onion Rings

Reviewed: Nov. 3, 2006
Very good, even though I did not do the egg white part. I will next time to see the difference. I just mixed the eggs with the beer, added salt and paprika then the flour. I did not used the butter either. Deep fried them and they were great. I also used more beer than called for.
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1 user found this review helpful

Dave's Low Country Boil

Reviewed: Oct. 30, 2006
Very very good,I did not used the potatoes, but always a great feast.
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2 users found this review helpful

DeeAnn's Cheesy Bacon Cabbage

Reviewed: Oct. 11, 2006
This dish was really good, I have fried cabbage before, but I had never used onions or cheese, one thing is for sure I will not be leaving the onions out anymore. The cheese was a different twist, I could see using it sometimes. One thing I always did with my own recipe was add some sugar, and I will try that with this dish next time. All in all this was a nice change from my recipe.
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3 users found this review helpful

Roasted Brussels Sprouts

Reviewed: Oct. 9, 2006
I was really really surprise about these, I love brussel sprouts and needed a new way to try them. This was the BOMB!!!!. I followed the recipe with the exception of cook time and temp. Make sure you used the kosher salt no other, I could tell it would make a difference, also I cooked mine on 375 degrees and for 30 mins until they were dark brown not black, they also reheat very well. Give this one a try. Update!!!! I'm hitting the store tonight for fresh brussels sprouts, This recipe is really ADDICTIVED!!!!. I cook these all the time, this time I decided to use the garlic as others have stated as I really love garlic. Let me say they were still good, but I think much better just following the recipe as stated. I still can't get enough!!!.
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208 users found this review helpful

Broiled Tilapia Parmesan

Reviewed: Oct. 9, 2006
WoW!!!! The reviews are true, this was very very good, so good I had it sat and sun. I cooked as stated with the exception of celery salt, I used garlic powder and it work out fine. I did lightly season my fish with old bay and I did not use as much mayo as called for and it was just enough. Whatever you do cook as time states DO NOT BE TEMPTED TO COOK LONGER!!!. Oh yea I almost forgot I also lightly top my dish with Italian bread crumbs YUM!!!! DON'T PASS THIS ONE UP. UPDATE!!!! I CAN'T STOP MAKING THIS, REALLY GOOD FOLKS.
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12 users found this review helpful

Honey Bun Cake I

Reviewed: Sep. 29, 2006
I grew up eating honey buns so I had to try this cake. Wow it was not only simple to make but very very good and really moist. I only change one thing and that was I used buttermilk instead of sour cream, because that was what I had, next time I will use sour cream to see if there is any difference, and let me say it can be a little sweet but you can control that with the amount of glaze you use, As for me I love sweet, 5 stars plus more a must try!!!!!. Update!!!!! This cake was so good I had to make another one two days later for my daughter and family. Came out as great as the first, try adding nuts. UPDATE!!!! I MADE THIS CAKE AGAIN FOR EASTER AND THIS TIME I USED THE ICING FROM THE CLONE OF A CINNABON RECIPE FROM THIS SITE. WOW IT WAS A BIGGER HIT I THINK THE CREAM CHEESE CUT DOWN ON SOME OF THE SWEETNESS OF THE FINAL OUTCOME OF THE CAKE.
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6 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Sep. 11, 2006
This was really good I used a 2.75 pound eye of round roast, I just dumped my roast in crockpot season it with pepper and a little season salt, poured 1 package of onion soup mix on it then a layer of half of a onion, then 1 can of cream of mushroom soup and l/2 can of water let it cook on high for 5 hours, also half way through I added a piece of green bell pepper only left it in for 1 hour and removed. Served roast over potatoes with gravy. Yum Yum and very easy!!!!!!. UPDATE!!! IT HAD BEEN A WHILE SINCE I COOKED THIS, GLAD I TOOK OTHERS ADVICE AND USED BEEF STOCK THIS TIME, MADE AN EVEN BETTER ROAST IF THATS POSSIBLE, I ALSO USED A CHUCK ROAST THIS TIME, I STILL HAD TO THICKEN THE GRAVY TOWARDS THE END, BUT THATS OK. GREAT POT ROAST RECIPE!!!!
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5 users found this review helpful

Kickin' Collard Greens

Reviewed: Sep. 6, 2006
This was just ok for me, I am from North Carolina, and my roots are from Eastern N.C. So maybe that's why this was just ok for me. I am use to (country ham hocks not to be confused with smoked ham hocks) there is a difference. We boil our greens with the country hocks and fried meat grease, such as fat back ect ect. I had never had greens with onions, garlic and olive oil before. And while I love all the ingredients and it smelled really great while cooking. With collards this was just not for me.
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31 users found this review helpful

Beer Butt Chicken

Reviewed: Sep. 5, 2006
Wow guys I made this on 9/3/06 for labor day cookout, my family love this, they also got a kick out of how I sat the chicken on the beer can and fed it beer during the cooking process. We started calling it drunken chicken. I use the rub from the (Roast Sticky Chicken Rotisserie Style) recipe on this site, I lifted the skin and used rub there too. I stuff half of an onion in the bird, filled my can with part water, beer, butter and fed the chicken beer through out the cooking, my chicken came out a dark golden brown and was very very moist with wonderful flavor. A MUST TRY FOR ANY DAY!!!!.... Also if using a small grill and top will not fit because of beer can you can wrap your grill in foil over chicken to seal, can't beat that grill taste.
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7 users found this review helpful

Buffalo Chicken Wings I

Reviewed: Sep. 5, 2006
These are really good wings, I deep fried mine in peanut oil which gives chicken a great flavor. I did not use the vineger, I also use Franks red hot sauce. they came out really good, not any different than the resturants.5 STARS!!!!.
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6 users found this review helpful

Roast Sticky Chicken-Rotisserie Style

Reviewed: Aug. 21, 2006
Wish I could give this one more than 5 stars. I followed the recipe as stated, exception of white pepper, did not miss it. I did leave in fridge overnight. And then I cooked for 4 1/2 hours. I also did not have a whole chicken, but had wings as I always do. I greased my roaster pan with little oil then laid layers of onions in my pan I laid my wings over my onions I roasted for three hours then I put my rack in my roaster pan and put my wings on the rack and cooked 1 1/2 hours more, this was the best chicken ever, can not wait to roast a whole bird. but it's good to know that chicken pieces work as well. My wings came out very juicy and moist. this is more than a 5 star chicken. YOU MUST TRY IT!!!!!!!.Update!!!! I cook this again using a whole bird and it was as great as my wings, very juicy and the skin was crispy. I did let it sit overnight and then on my lunch break at 12:30pm yesterday I went home and popped it in the oven. When I got home the house smelled so good and I still had and hour left to prepare my rice and fried cabbage. This time I also made pan gravy from the drippings. A Sunday meal on a Thursday with little effort. Yum Yum.
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414 users found this review helpful

Lemon Ginger Shrimp

Reviewed: Aug. 16, 2006
I thought this recipe was just ok, I only change one thing and that was, I used flat leaf parsley instead of cilantro. The shrimp tatsted nothing like lemon or ginger which I added extra. I guess that's the flavor I was looking for with the title and all. I did grill mine over charcoal and while they were good and I ate them. I will tweat this recipe next time (IF) I make them again.
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7 users found this review helpful

Shrimp Fried Rice II

Reviewed: Jul. 14, 2006
I made this last night and while it was good, it did not blow me away. I will make it again, but I think I will buy a wok first. When you make this, if you are using a pan used a really really large one!!!!. I did followed the recipe, but added a little 5 spice powder at the end of cooking for more flavor, also omit the extra salt, soy sauce is salty enough. Another tip (do not over cook your shrimp as you will be adding to the pan which will cook more). My shrimp came out wonderful!!!..Like everyone else I added the bean sprouts in step 3... PS USE ONLY REQUIRED AMOUNT OF SESAME OIL VERY STRONG FLAVOR. UPDATE!!!! I HAVE SINCE PURCHASE A WOK AND I TRIED THIS RECIPE AGAIN, IT WAS GREAT THIS TIME I USED A NEW TIRCK FOR THE RICE, OTHERS STATED RICE WAS SOGGY, IT'S TO MUCH TO COOK THE RICE THE NIGHT BEFORE ECT ECT. WELL MY TRICK IS TO BUY READY MADE RICE. I USED UNCLE BENS GARDEN HARVEST, IT'S READY TO USE ANY TIME FROM PACKAGE TO WOK OR PAN, AND IT ALREADY HAS PEAS IN THE RICE. AND NOW HAVING A WOK HAS MADE THIS DISH SO MUCH EASIER. MY RATING IS GOING UP FROM 4*** TO 5****
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116 users found this review helpful

Oven Fried Parmesan Chicken

Reviewed: Jul. 13, 2006
This was the best oven fried chicken I have ever had. Usaually I don't eat oven fried anything, but WOW!!!. I could not help but think while I was eating this, (this sure beats all the oil and fat that I would be eating if this was my normal deep fried chicken and on top of that this is really crunchy and Gooood!!!). I used Italian bread crumbs and I used chicken wings. If you do not like or can not have a lot of salt cut the amount in half, then sprinkle a little bit on after dipping into the butter, I used seasoning salt. I double dipped my chicken because I had so much breading left over and hate to waste. Then poured remaining butter mixture over chicken then baked. What ever you do try this recipe, IT'S THE BOMB!!!!!.
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133 users found this review helpful

Linguine with Scampi

Reviewed: Jun. 28, 2006
I made this last night, I also added chicken broth, white wine and (EVVO oil). While it was good I was papared to give it 4 stars today, but I went home for lunch and heated the leftovers, and wow!!!! Maybe it was the infusion of sitting overnight but it was better than last night, I have change my mind 5 stars it is. Oh!!! I forgot I also topped my dish with parma cheese. Thanks really good!!!.
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0 users found this review helpful

Fried Chicken with Creamy Gravy

Reviewed: Jun. 13, 2006
When I made this last night I used chicken wings because thats what I had on hand.The crust was really good but the chicken needed a little salt before the coating is added. I will do that next time. The gravy was simply wonderful (yum yum). I really never coat my chicken with egg and milk, but I will from now on really good.
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2 users found this review helpful

Baked Ziti IV

Reviewed: Jun. 7, 2006
OK Everyone, I made this last night and it is a keeper !!! Very very good!!! I also did a few changes I used onions and green onions (tops only ). I added some red bell pepper, I used beef and sweet italian sausage. I was a little leary about the rosemary in this sauce, but what ever you do do not leave it out.(oh my god wonderful). Also use fresh rosemary, I used more garlic than call for ofcourse!!. I added basil and Italian seasoning to the meat mixture while cooking. After I added the sauce I added some red wine (a must). Also I added a teaspoon of sugar. Now I also used ricotta instead of cottage cheese, I used a Italian penne pasta (Imported kind found in supermarket). I was also not to sure about the sour cream I do not like it at all, but I used it. Also do not leave it out made a big difference. I layered mine and baked covered for 35 min then uncovered for 10 min more. I served with garlic bread and a soft white wine. HEAVEN!!!.
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237 users found this review helpful

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