PHILOVANCE Recipe Reviews (Pg. 1) - Allrecipes.com (1854414)

Easy Garlic Broiled Chicken

Reviewed: Mar. 23, 2007

Excellent. Made this recipe once with skinless and boneless thighs and once with whole leg quarters. Delicious both ways and the equal of a *properly* roasted chicken, but faster! I make mine on a rack in my roasting pan, positioned so that the top surface of the chicken is about 5 inches from the broiler element. Turn and baste every 7 or 8 minutes. 20 minutes for thighs, about 30 for leg quarters. Second time, I added onion powder which seemed to enhance an already terrific recipe.

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2 users found this review helpful

Alice Chicken

Reviewed: Mar. 8, 2007

Tasty and very easy. You can lighten the fat content without sacrificing much flavor by using just 1 ounce of cheese per breast, just 1 slice of bacon per breast and by using a "light" honey-mustard dressing (I like Ken's Lite). Also, I find it easier to keep the cheese on the chicken by using sliced rather than shredded.

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2 users found this review helpful

English Baked Potatoes

Reviewed: Sep. 2, 2006

Don't you love it when a recipe (like this one) tells you to season "to taste" and then some bright bulb reviews it as "too bland". If you season it *to taste*, then it can't be too bland unless your taste is bland, and then you shouldn't be complaining! People are a riot, aren't they? This is a perfectly serviceable recipe for roasted potatoes. Just make sure you salt and pepper "to taste".

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37 users found this review helpful

Beef Stew VI

Reviewed: Nov. 29, 2005

I've made this recipe a half dozen times over the past several months, sometimes with beef and sometimes with lamb. I love it. I recommend that you double up on the rosemary, parsley and pepper. I use 2T of cornstarch to thicken. Also, I prefer canned beef broth rather than bouillon cubes, but that's much less salty than the cubes, so if you do that you'll need to add salt (try 2t to start). And remember too that simmer is NOT the same as boil! For beef I use chuck steaks and for lamb I like shoulder chops. Its important, I think, that you process the bones right along with the meat. They add a lot of flavor and texture. Cut the meat from the bones, cube it, and brown and cook both together. You can remove the bones prior to serving or, if no one's looking, you can do what I do and chew on 'em. :)

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8 users found this review helpful

Sage Pork Chops

Reviewed: Apr. 25, 2005

Tasty, moist and tender - and easy. I used a total of 3T of butter. Used half to first saute some sliced onions. Removed the onions added the remaining butter and sauteed the chops. Returned the onions to the pan with low sodium beef broth rather than bouillon. Remember also that simmer is not the same as boil! Reheats well in the microwave. Serve over white rice to soak up the liquid.

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3 users found this review helpful

Supreme Strawberry Topping

Reviewed: Nov. 16, 2004

Excellent. I served this with Mini Cheesecakes 1 from this site and people couldn't get enough of either! As another reviewer has pointed out, you must adjust the amount of sugar for the sweetness/tartness of your berries. Start with less than the recipe calls for and keep tasting as you add more. I also added just an ounce of water at the start to get the cooking process going.

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Mini Cheesecakes I

Reviewed: Nov. 16, 2004

Excellent. I used Reynolds' 2 1/2 inch Foil Baking Cups that you just put on a cookie sheet. Full recipe makes 16 of those. Put a whole vanilla wafer in the bottom of each. Bake at 325 for about 20 mins until the tops *just* start to crack. Serve with Supreme Strawberry Topping from this site instead of canned pie filling. Folks will be falling over each other to get at 'em. ***Important***: Read the Cheesecake Tips before you start!

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7 users found this review helpful

Scallop Scampi

Reviewed: May 29, 2002

I wasn't happy with the chicken broth taste combined with the scallops, so the second time I made this, I used half chicken broth and half clam juice. I thought that was better. Although there is fat added to this recipe, it is divided among 4 to 6 portions, allowing it to still be called "low-fat" in my opinion.

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2 users found this review helpful

Baked Pork Chops I

Reviewed: Sep. 9, 2001

Delicious. If you have thin (1/2 inch) chops, shorten the first bake time to 30 minutes. I make this with fewer chops than the recipe calls for in order to have more sauce for each.

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Chicken Noodle Casserole I

Reviewed: Sep. 7, 2001

Delicious. The second time I made this, I used light sour cream and half the butter called for by the recipe to bring the fat down to a reasonable level. The taste wasn't noticeably affected. Reheats well in the microwave - great for leftovers.

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1 user found this review helpful

Bob's Awesome Lasagna

Reviewed: Apr. 9, 2001

A little Oregano simmered with the sauce and a few tablespoons of Parmesan added to the top layer really enhance this already terrific and simple recipe. The cottage cheese instead of ricotta works surprisingly well. I use part-skim Mozzarella to keep the fat levels within reason.

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2 users found this review helpful

Chicken Breasts Pierre

Reviewed: Mar. 1, 2001

Delicious, but be forewarned - it is SPICY. The kids probably won't like it. I double the sauce and use it over pasta which I serve with the chicken. An added bonus is that its relatively low in fat!

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Chicken With Mushrooms

Reviewed: Dec. 5, 2000

I agree with those who say 1 large egg is sufficient. The second time I made this recipe, I added salt and pepper to the egg and was very pleased with the result. Otherwise, its a bit too bland for me. Add as much as you would if you were sprinkling them on both sides of the chicken breasts.

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1 user found this review helpful

Grandma's Egg Custard Pie

Reviewed: Nov. 24, 2000

You can easily turn this terrific recipe into one for Coconut Custard Pie with the addition of 1 cup of shredded coconut just before pouring into the pie shell. When I did this, though, I found that baking time needed to be increased to 40 minutes. I made it as my contribution on Thanksgiving and my entire family loved it!!!

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91 users found this review helpful

Chicken Parmigiana

Reviewed: Nov. 17, 2000

How well you like this recipe will depend heavily on the pasta sauce you use to make it. Of the ones I've tried it with, I like the Classico Sweet Basil Marinara version the best. Use Italian flavored crumbs and plenty of cheese. Cooking time & temp are good.

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2 users found this review helpful

Garlic Chicken

Reviewed: Nov. 13, 2000

I've made this three times and I think to get the most from it you need to take the advice of some of the other reviewers. Double crumbs, cheese and garlic. Use Italian flavored crumbs - too bland with plain crumbs. Add a few grinds of pepper to the oil. My contribution: chop the garlic and also add some chopped onion to the oil. Then strain before dipping chicken. Also 425 degrees is a bit excessive. 350 works fine for me.

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1 user found this review helpful

Baked Teriyaki Chicken

Reviewed: Oct. 21, 2000

I think there's a 100 degree error in this recipe. I first tried it at 450 as the recipe states and got Chicken Teriyaki ashes! Then I tried it at 350 and it was fine. Makes you wonder about all the rave reviews. How could all those folks be so fond of burned chicken??? Hmmm....

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1 user found this review helpful