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Zesty Slow Cooker Chicken Barbecue

Reviewed: Nov. 5, 2010
I'm giving this recipe 5 stars for it's basic idea and simplicity. But I changed it up, made it even simpler, and even more yummy (if I dare say so!) Forget the other ingredients, all you need is the frozen chicken, a large bottle (or 2 med. bottles) of your favorite bbq sauce, some brown sugar, and a dash of your favorite all-purpose seasoning. I used 4 large frozen skinless breasts, added somewhere between 14-16+ oz of Sweet Baby Ray's Original BBQ Sauce (the best!), 1/4 cup of light brown sugar, and 1 TSP of Spice World's Cajun Blackening Seasoning, but any all-purpose seasoning would do. No pre-cooking stirring necessary, just dump it all in on top of the chicken. Cook on low 3-5 hrs, then while chicken's still in crockpot, gently shred/pull apart using 2 forks. Let simmer on low for another hour (or several, depending on your timeframe) and remove crock from heat and stir. Sauce will thicken as it cools/stops boiling. BEST pulled bbq sandwiches our family's ever eaten! This is my husband's new favorite meal. Tip 1: If near eating time your sauce seems super watery, remove lid for half an hour. Tip 2: The quality of your bbq sauce directly translates to the quality / flavor of your chicken, so choose it wisely! Tip 3: Freezes great in Ziploc bags!
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40 users found this review helpful

Spinach Dip with Water Chestnuts

Reviewed: Jan. 7, 2008
For some reason, I did not have high hopes for this recipe. But I was wrong! This is simple, QUICK, delicious, and CHEAP! All things that I love!! I followed the recipe exactly as-is. I used Knorr Vegetable Soup Mix. MMMM! It does not have to set very long for the flavors to marry. I was worried that the green onions would make it too oniony. They did not! In fact I wished I'd added more. They're great chopped in big pieces. I put it all in a pumpernickel round, and served it with the cut up pieces of pumpernickel, as well as some sliced french bread that I drizzled olive oil over, sprinkled with salt and pepper, and toasted in the oven very lightly. I also served it with tortilla chips. It was all delicious, and this is something I'm DEFINITELY adopting as my new never-fail. So cool! Edit 3-5-08: I started doubling the spinach, and like it even more that way! Makes it more of the typical consistency I was used to. Also, I tried it with the Knorr Leek Soup instead of their vegetable, and didn't care for it, so it may be an acquired taste. I'm going to stick w/the vegetable.
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207 users found this review helpful

Early Morning Oven Roasted New Potatoes

Reviewed: Dec. 23, 2007
These are a great and easy staple that I've used for years. I prefer to make them with olive oil instead of butter (just eyeball enough to coat all the potatoes) and the only other change I do is sprinkle some paprika into the mix - that makes them PERFECT! (I probably add about 1 tsp to a large batch of this.) The olive oil adds a slight meditterranean flavor, but we love it. Also, I like to stir in some diced onions before baking - mmmmm!!
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Grilled Cheese Sandwich

Reviewed: Dec. 22, 2007
LOL - I'm laughing because I can't believe this is even on here, but I'm glad that it is! When I started cooking I didn't even know how to boil eggs properly, so I'm glad to see something as simple and common as the grilled cheese is listed here. And yes, this is THE way to make a grilled cheese sandwich. If you don't have butter, mayo or margarine is fine. Also, I prefer 2 slices of cheese, and sometimes add some sauteed mushrooms. Also, try White American cheese for a change. Yummy! :)
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4 users found this review helpful

Aunt Millie's Broccoli Casserole

Reviewed: Nov. 23, 2007
Ehh, just ok for me. I followed Jackie Mac's and others' suggestions to use more cheese (3 C cheddar) and more soup (adding 1 can mushroom & garlic instead of just mushroom), crisp crumbled bacon, some fresh mushrooms, and a ritz and grated parmasean crumb topping, and less salt. It sounded in theory like it would be awesome. It was ok, but nothing special. Like others have said for some reason there was just "something missing." Even with all my extra add-ins. I'm thinking this recipe needs either mayo or sour cream to round it out, but I'm not bothering with it anymore. This recipe is more work than the Awesome Broccoli Casserole on here (where you just basically dump, stir and cook), and IMO, not worth the extra effort. I tried this one for Thanksgiving, and it was sampled, but not devoured. Nothing bad about it, just kind of blah. BTW I'm glad I doubled the soup, can't imagine the mixture covering all that broccoli otherwise. I originally rated this 3 stars, but am switching to 2, because honestly, a real recipe should not need so much tweaking. Otherwise it's not really a recipe, it's just an idea.
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Salsa II

Reviewed: Aug. 20, 2007
This was good! But - HOT!!! I had to add a ton more tomatoes to cool it down, even though I scaled back on the cayenne & only used a 1/2 lb jalepenos - I went running for water! Next time I'll use even less cayenne. I would not recommend canned "crushed" tomatoes - these were like tomato sauce really - no tomato chunks in that stuff at all (at least not the kind I used, Thrifty Maid). Luckily I had a few cans of peeled whole tomatoes, which I drained & diced into chunks. That helped a LOT to give it a more salsa-like consistency. Next time I'll look for canned diced tomatoes, or just attempt using fresh. I used a lime and lemon's juice, and doubled the cilantro (which may have unexpectedly added the extra heat). This is definitely a "cooked" salsa - which still came out surprisingly good, but it's not quite like that awesome fresh stuff at an authentic Mexican restaurant. I still am scouring the universe for a recipe for that! This does have the consistency of "Pace" salsa, but it tastes WAY, WAY better, and I like knowing there's nothing in it I can't pronounce! Tip: Prep EVERYTHING before you start! I didn't, and it took me hours! Also, don't cook *too* long - the salsa keeps cooking after u remove it from the heat. My veggies were a tad soft for my taste. Any longer & it may have turned into a spicy spaghetti sauce! I also roasted my jalepenos - kind of a pain but worth it for the flavor.
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5 users found this review helpful

Chewy Sugar Cookies

Reviewed: Aug. 12, 2007
I made these tonight and they're awesome!! The mix is easy, but the batter is tempermental. After many bad reviews here, I wanted to share how I got mine right: 1. Don't oversoften your butter or margarine (I used all butter) or the batter will be too runny and make super flat cookies. 2. I used 3 cups of flour. 3. Don't grease (or Pam) the cookie sheets. Baking them w/out the Pam helps them stick in one place as they bake (and not overspread). 4. Don't refrigerate the batter. I did it both ways, and the refrigerated dough made flatter cookies - guessing b/c the dough at a cooler temp really melts more than bakes right away. (?) 5. Let your cookie sheets fully cool before each re-use. 6. I made bigger cookies (as I'm guessing most of us do) - used about a tBspn of dough on each one. So I made sure the cookies had room to bake... I used large sheets and cooked just 8 at a time - cookies came out almost palm-sized. 7. My cookies had to bake for 14 mins. They were crispy on the edges, and chewy in the middle - yum! I made snickerdoodles with half of them, just rolling them in cinnamon and sugar. (When you 'roll' them, it's more of a flop-around, because of the consistency of the dough.) Delicious!!
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1 user found this review helpful

Slow Cooker Chicken and Dumplings

Reviewed: Aug. 7, 2007
I'm giving this 5 stars for it's easiness and flavor. It tastes close enough to homemade to be really enjoyable. I used 2 cans cream of chicken, 1 can chicken broth, and 1 & 1/2 soupcans of water to cover 2 FROZEN (helps keep it tender) chicken breasts (just 2 of us). I added the water b/c I was worried about the salt and was glad I did. Cooked on low 8-9 hours, adding 1 can biscuits 2 hrs before eating. It was very good! I'm biased b/c I was raised on the best dumplings of all time (my mom's) so of course they're not quite homemade, but hubby devoured this, and I liked it too! The chicken was SO TENDER I was very surprised! I think cooking on low and *not* cutting up the chicken into chunks before cooking is key, so the juices don't just leak out... they get stored in the breast, which u can pull apart later. This is great if you're learning to cook, in college, or just in a pinch for a great meal! Simple, yummy and comforting! Thanks for a great recipe & quick lifesaver! We barely had leftovers! Leftover chicken could easily be turned into a soup or even enchiladas the next day! UPDATE 8-27-07: Veggies add water, so adjust accordingly or skip water altogether. Right before adding biscuits, if liquid's too watery, mix a few TBSPNs of flour with cold water, & stir into crock pot to thicken. Also, cut biscuits into quarters. Cranking up heat to high during biscuit cooking made them cook faster and better - 1 hr instead of 2. So far Pillsbury's Grands Homestyle Buttermilk biscu
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1617 users found this review helpful

Super Sausage Gravy

Reviewed: Aug. 4, 2007
This is a GREAT starter recipe! Don't be afraid, it's EASY! I'd always attributed sasauge gravy to something only experienced Southern cooks made, and something I'd likely screw up! But I made this gravy and felt like it was a milestone! It was very good - but I had to do some dr-ing, which is why 4 stars. First, thanks MrsAmyB for the gradually 'cooking' the flour into the sausage before adding milk tip! Second, as many suggested, I doubled the flour & milk - I was worried, but honestly - it STILL had too much sausage, and we LIKE sausage-y gravy! The ratio of flour to milk is perfect though, as the consistency even when doubled was perfect. For the leftovers I'll cook up some seasoned flour and milk and try adding it to the gravy just to get more gravy and less sausage, and next time I'll be TRIPLING the flour and milk in the original batch. Also, as others have mentioned, there was something missing. After plenty of salt & peppering, it still seemed to lack a 'backbone' in its flavor. I finally settled on adding some savory seasoning - this did the trick! Other spices like thyme or sage might also work well. Some bacon could also round out the flavor. I'd recommend buying a high quality sausage (from a butcher maybe?) as my roll of original Jimmy Dean came out a little tough. One more tip - consider a reduced fat sausage ... we didn't, and felt sluggish for hours as all that cholesterol traveled through our systems! Overall, a GREAT base to build on.
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2 users found this review helpful

Mrs. Sigg's Snickerdoodles

Reviewed: Jul. 31, 2007
These are very delicious, and just like the old-fashioned snickerdoodles mom used to make! A winner!
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0 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Jun. 23, 2006
So easy to make! And it really is awesome! I started out with a frozen roast, so mine took much longer to cook, but it was worth the wait! We had tons of leftover meat and gravy, so I heated it up all in one pot the next day and served it over rice - even more delicious - kinda like a cheat version of beef stroganoff.
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1 user found this review helpful

Joy's Taco Salad

Reviewed: Jun. 20, 2006
I'd recommend using Fritos instead of tortilla chips, they're SO good in this! We didn't care for how the dressing tasted (too sour from the Miracle Whip) so we did another batch with only 2 tbsp of Miracle Whip, not as much ketchup, 1 1/2 cups of light sour cream, and a little bit of regular mayo (1-2 tbsp) and then the taco seasoning, and mmmmmmmm was that good!!! I don't remember if the recipe calls for them, but I added black olives on top, which were fantastic in this! Definitely a great family dinner.
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8 users found this review helpful

Cheesy Potato Salad

Reviewed: Jun. 19, 2006
I enjoyed this salad, and at a bbq our guests liked the fact that it was a different take on potato salad. But, it tasted a little bland to me. I added a hearty dose of salt and pepper and that seemed to help, but it still was missing a little something. Next time I'll definitely salt the water while boiling the potatoes. I used mostly higher-fat ingredients, with the exception of light sour cream, but I am glad that I can make a healthy low-fat version by using only light sour cream (no mayo), 2% low-fat cheddar, and the bacon bits made from soybeans instead of real bacon. The fresh chives really made this salad seem light and fresh and perfect for summer. Yummy overall!
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All-Around Good Smoothie

Reviewed: Jun. 14, 2006
I left out the strawberries and the honey, but did add a 1/2 a teaspoon of sugar and about a 1/3 a cup of ice, and WOW it was delicious!!! The ice seemed to perfect the texture for me. I was looking for ways to add flax to our diet, and I'm glad I found this! In a tweaked version, I also added a tablespoon of wheat germ and 2 tablespoons of peanut butter. That also was very good! p.s. If your blender is like mine and doesn't grind the flax seeds up all the way, just grind them in a coffee grinder beforehand, for better health benefits and digestion. (Whole seeds don't digest.) I bought my Krups grinder for $16 at BBB (with 20% coupon).
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95 users found this review helpful

Charley's Slow Cooker Mexican Style Meat

Reviewed: Jun. 14, 2006
Ok, I took a major detour from this recipe, but I'm rating it anyway because it was my inspiration and is just such a great slow-cooker meal idea!!! Instead of basically all the ingredients, I just added a packet of taco seasoning mix and a sliced up large onion to the roast, and then added about 3 cups of water. Our roast was 2.6 lbs and I cooked it on high for 2.5 hrs, then on low for another 6-7. Soooo tender! After I took the meat out and shredded it, I added another half a packet of Taco Seasoning because it was a little bland. Then it was perfect, and even more delicious the next day as leftovers! I look foward to making the 'real' version of this recipe; I just didn't have the time or the chile peppers, but I'll bet it's even way better than my shortcut!
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4 users found this review helpful

Cheddar and Onion Soup Chicken

Reviewed: Jun. 14, 2006
This is a great meal if: you haven't cooked in a long time and need to get your feet wet; you're in a jam and need something simple. I was both! We enjoyed this dish, especially my husband, but I don't know if I'll make it all that often. To make it healthier, I used olive oil to brown the chicken in, and used wheat germ as the 'flour' to dredge the chicken in, which worked pretty well! I did appreciate the advice of others and added the cheese during the last 15 mins. of cooking. Also, I added cubed red potatoes to the bottom of the baking dish before adding anything else. It made a complete meal, and the potatoes came out fantastic.
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13 users found this review helpful

 
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