B. Bailey Recipe Reviews (Pg. 1) - Allrecipes.com (18485953)

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Bertolli Baked Eggplant Parmigiana

Reviewed: Jan. 10, 2010
A tasty and easy eggplant parmigiana recipe. Don't peel the eggplant. Leave the skin on but score the eggplant lengthwise four times so it helps hold it together when cooking, you get the texture and nutrition of the skin, but you won't have problems of long pieces of skin pulling around in it when it's served. Also, I don't use Italian seasoned breadcrumbs. I like full control of the seasonings that go into my dish and pick them to my own liking. And just like the others, no water in the egg. Try it, it's really tasty and the most of the Bertolli sauces are great just like this one.
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16 users found this review helpful

Vicki's Hush Puppies

Reviewed: Aug. 4, 2010
These were really delicious. Only change I made was adding a little dried chives. I like the sweetness but my wife wants to reduce the sugar just a bit next time. Also, for my personal taste I will add just a bit of salt. The wetness will vary quite a bit with the size and juiciness of the onion (Vidalias are quite juicy) so you might want to mix your dry and wet ingredients separately and then gradually add the wet to the dry until you have a consistency that will drop from your scoop or spoon in a nice glob. All said, this is the best hush puppy recipe I've tried. Thanks for sharing.
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15 users found this review helpful

General Tao Chicken

Reviewed: Feb. 11, 2010
Followed the recipe exactly. I've got to say, I'm a little puzzled. I'm a huge fan of the restaurant versions of this dish I've had. This tastes nothing like them. The texture of the chicken is wrong, the sauce is okay but the flavor is really off. The ketchup is a bit overwhelming and seems really out of place. I cook a lot but I don't see any way to reconcile this recipe to General Tao Chicken. In the future I will stay with a traditional recipe with traditional ingredients.
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15 users found this review helpful

Chocolate Lovers' Favorite Cake

Reviewed: Aug. 25, 2010
My oh my, that's a good chocolate cake. The only thing I varied was I only used a half bag of chips. And instead of a bundt pan I used three 8" round pans, baked about 35 minutes, and made a layer cake. The hint of almond flavor makes people wonder what that tiny little extra something is. This is the best cake I've ever had, period. Thanks for sharing!
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11 users found this review helpful

Honey-Spice Acorn Squash

Reviewed: Oct. 30, 2008
Oh my heavens, that's tasty! Didn't change a thing and it was perfect. I prepped them the night before and when I got home from work just shoved them in the oven to bake. Served it with a chicken & dressing casserole.
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10 users found this review helpful

Smoked Turkey

Reviewed: Nov. 27, 2010
Simple and spot on. The weight/time/temperature ratio works out perfect. Of course, always use a thermometer to make sure it's done. I'm partial to using pecan chips which are kind of sweet and mild and give the bird a nice golden color. Also, a quick massage of olive or peanut oil and a rub of kosher salt, cracked black pepper, and rosemary are a nice touch. But if you're looking for a simple, delicious bird this recipe will get you there in a jiffy. Thanks for sharing.
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8 users found this review helpful

Baked Teriyaki Chicken

Reviewed: Apr. 2, 2010
Mmmm Boy! That's some delicious Teriyaki sauce. I'll be using that for grilling too. I used boneless skinless chicken thighs. If you do, cut the cooking time to 35 or 40 minutes. Put it in the pan pretty side up and don't turn and baste often. Double the sauce but don't change anything. I have to disagree strongly with many reviewers that say cover with foil. All you do is trap the steam and ruin that wonderful gooey coating that forms in the heat of the oven. DO NOT COVER WITH FOIL!!! Delicious, thanks for sharing.
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8 users found this review helpful

Honey Ginger Carrots

Reviewed: Aug. 31, 2011
Very tasty but after sampling from the pan I had to modify a teeny bit before serving. More ginger, lots more, probably a teaspoon. I really like ginger. More honey, probably 1/4 to 1/3 cup total which makes the sauce sweeter and thicker. Even so, I'm really glad you shared this recipe. It's simple and delicious and easy to personalize. Thanks for sharing.
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6 users found this review helpful

Lots of Chocolate Cherry Cookies

Reviewed: Mar. 15, 2013
Mmmmm, way good. I had a cookie craving and this recipe called my name. It was super easy. I didn't have cherries so I tossed in some dried cranberries which worked nicely but I do think some nice tart cherries would have been even better. I'm a coffee and chocolate fiend so I used about a teaspoon and a half of instant espresso. Yum. And a small handful of chopped pecans. I'm not saying this recipe NEEDS any changes because it would be great exactly as written. Well, I'm gonna go have another cookie now.
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5 users found this review helpful

Ruby Drive Sloppy Joes

Reviewed: Nov. 10, 2010
Oh, this is so much better than anything you can dump out of a can. It has just the right balance of flavors without being too tomato-y or too vinegary or too sweet. I couldn't resist adding a spoonful of Memphis Magic Dust (look it up) but it didn't really need it. Thanks, it's a keeper.
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5 users found this review helpful

Grilled Brown Sugar Pork Chops

Reviewed: Jun. 23, 2009
OH YEAH SKIPPY! We've got a keeper here. This sauce is so good, great flavors but nothing overpowers anything else. I'm going to try it on chicken very soon. The recipe is great as written. A couple of suggestions you might want to try: marinate in a mixture of soy sauce and bourbon in the fridge for a few hours and then pat dry and rub with kosher salt and coarse black pepper. And the water, use bourbon instead. It evaporates quickly and leaves it's flavor in the thickened sauce. Also, don't wait too long to begin basting or it won't candy up on the chops. Well done and Happy Grilling
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5 users found this review helpful

Frogmore Stew

Reviewed: Aug. 2, 2011
The best things in life are the simple ones and this is simply delicious. Really, it's hard to mess this up. I like to brown my sausage in the pot just a bit first to render out the fat (don't pour the fat out). Like somebody else mentioned it is tasty to cut up a lemon in it and toss in a couple of bay leaves but if you don't have them make it exactly like the recipe says, it's great. I scale it down to feed the three of us.
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4 users found this review helpful

Alfredo Sauce

Reviewed: Mar. 4, 2011
You can't beat the combination of quick, easy, and sooooooooooo good. A wee bit of chives is a nice addition but it's fine without it too. I agree with some other suggestions about the cheese to use. Shaved, shredded, or even better buy a block and grate it yourself. But if all you have is the kind in the shaker can use it, it still tastes wonderful. Thanks so much for sharing.
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4 users found this review helpful

Pork Chop and Feta Skillet

Reviewed: Jan. 18, 2011
Quick, easy and delicious. I made exactly by the recipe other than cutting back a couple of minutes on cooking time since my chops weren't really thick. I can think of all kinds of little variations that I want to try too, maybe add some diced baby port mushrooms or finely diced fresh tomatoes for garnish. Thanks for sharing.
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4 users found this review helpful

Quick and Easy Grilled Potatoes

Reviewed: Jul. 2, 2009
Really simple and delicious. Watch them so they don't scorch and they'll be great. Play around with different seasoning blends too.
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4 users found this review helpful

Asparagus and Smoked Salmon Salad

Reviewed: Oct. 30, 2008
Mmmmmmmmmm boy! It's a keeper and so quick. Everybody loved it and it's great just as prescribed. After a 2 to 1 vote, the peas were omitted and not particularly missed. And I couldn't resist the urge to add a smidge of Tennessee mountain sourwood honey in the dressing. Something else we tried, sprinkle some cranberries or Craisins on it.
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4 users found this review helpful

Honey Mustard Grilled Chicken

Reviewed: Aug. 4, 2010
Oh yeah, it's a keeper. Fixed the sauce exactly as written. I used breast tenderloins, put them over medium direct heat and they cooked pretty fast. Just keep basting with this wonderful sauce until it's gone and the chicken is done. Someday I may try spicy brown mustard for a different twist but the Dijon works great. Thanks for sharing.
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3 users found this review helpful

Sweet Potato Potato Salad

Reviewed: Jul. 13, 2009
WOW, this was fantastic and that is not a comment I throw around lightly. The only thought I have is to watch the sweet potato closely while they're cooking. My big old sweet tater was done about ten minutes before the white ones and I had to fish it out of the water to keep it from getting mushy. Wonderful recipe, thanks for sharing!
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3 users found this review helpful

Banana Pancakes I

Reviewed: Oct. 30, 2008
Really, really good. Everybody liked them. I made mine with whole wheat flour to give some nice texture but it needs a pinch more baking powder that way. And as some suggested, I added 1/2 tsp vanilla extract, toasted walnuts, and only used one pretty good sized banana instead of two. Next time I'm going to sub apple sauce for the oil, which works really well in other things.
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3 users found this review helpful

Divine Hard-Boiled Eggs

Reviewed: Sep. 18, 2011
I've used this before and it's absolutely fool proof (says the fool himself). Thanks for posting.
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2 users found this review helpful

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