Uncle Ed's Nephew Recipe Reviews (Pg. 1) - Allrecipes.com (18545535)

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Famous Chicken Francaise

Reviewed: Apr. 9, 2011
This recipe is practically a twin to Chicken Piccata II. Try adding more paprika and garlic powder to flour, up to 1/2 tsp of each. Use 1/3 cup of lemon juice to intensify the flavor. The coating sticks much better if you first coat the chicken in the flour mixture, then dip in the egg mixture, then coat in the flour mixture again. Combine 2 Tbs butter and 2 Tbs olive oil in a medium hot skillet. Hot frying oil prevents greasy coatings. When chicken is browned on both sides, add half of the lemon juice and broth, cover and lower heat to a simmer (medium-low) for 20 minutes. Turn breasts after 10 minutes. Near end of cooking time, add rest of broth and lemon juice for a wonderful sauce. Remove chicken, and sprinkle capers into skillet to liven the sauce further. Turn heat to high and stir until liquid begins to boil. Pour sauce on serving platter and place chicken with lemon slices atop.
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26 users found this review helpful

Irish Chicken and Dumplings

Reviewed: Mar. 15, 2010
Perfectly fine basic chicken ana dumplings recipe, but what makes it "Irish"? Do the chickens have to cluck with a brogue?
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10 users found this review helpful

Shaggy's Manhattan

Reviewed: Sep. 25, 2009
Most bar Manhattans are much drier than this, which is a shame because the drink will taste and have a "nose" more like raw alcohol than any depth of flavor. There's a big difference in bourbons. For best flavor, use a straight aged bourbon, not a blend, which can be up to 70 percent grain neutral spirits. To get this drink in a bar, order a "sweet Manhattan" with a straight bourbon. And yes, a dash or two of bitters is essential!
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3 users found this review helpful

Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze

Reviewed: Jul. 9, 2009
Note to cookinkiwi - review the recipe again and first see step 2. Divide the glaze so that people can use it at table. Then go to step 4. With 4 minutes to go, brush the meat with the remaining glaze. Spray out any flames, though that shouldn't be a problem with tenderloin since it is lean. The general rule with any sweet sauce (barbecue sauce and others) is to use it briefly near the end of grilling. That's long enough to warm it and bond it to the surface of the meat, making an attractive and tasty coating. Sugar is a molecule containing carbon. Leave it over a grill too long and it burns and turns to black charcoal. Most folks don't like the taste of cinders.
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80 users found this review helpful

Kathy's Roast and Vegetables

Reviewed: Oct. 1, 2008
This is a classic slow cooker recipe for a tasty pot roast - BUT - LEAVE THE LID ON! Every time the lid is removed, the moisture and heat needed to cook a tender roast is lost! That lengthens the cooking time, risks drying the meat and even can be a food toxicity issue if the temperature drops and stays much below 158 degrees. In other words, "set it and forget it!"
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10 users found this review helpful

Mexican Style Shredded Pork

Reviewed: Jun. 4, 2008
Answering British contributor nelepope's questions, cilantro is the Spanish name for fresh coriander leaves. It's found in the produce sections of most U.S. supermarkets. Google "Mexican grocery UK" and you will find websites that sell chipotle sauce, or you can look up a Chipotle Sauce recipe right here on allrecipes.com. Chipotle is a smoke-dried jalapeno pepper - look up wikipedia.com for excellent photos and descriptions. The smokiness adds an awesome flavor dimension! For both the cilantro and sauce, I would start with half the recipe amount and add more until you find the flavor profile you like.
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65 users found this review helpful

Honey Roasted Red Potatoes

Reviewed: May 21, 2008
Excellent. A safety caution if broiling at the end to brown the potatoes. Ceramic and glass ovenware may shatter under a broiler. Use a metal cookie sheet or pan if broiling.
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12 users found this review helpful

Creme Brulee French Toast

Reviewed: May 8, 2008
Important safety note! Several reviews have mentioned broiling as a final step. Be sure NOT to do this if using glass ovenware such as Pyrex, which specifically warns against broiling at the risk of shattering!
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523 users found this review helpful

Potato Latkes I

Reviewed: Dec. 30, 2007
Finally, a recipe that I'll stack up against the potato pancakes at Manny's Deli in Chicago, which until now have been my all-time favorite! Peanut oil and canola oil both have worked fine for me. I'll mix the egg, flour, salt and onion first, then shred the potatoes last on a mandoline with the shredder insert, dropping the shred into a salad spinner half-filled with water. Drain the water, spin out the rest of the moisture and voila - you're good to go. Next step - trying to equal Manny's pastrami sandwiches ... Emphasizing what others have said about keeping latkes from coming out oily - make sure your oil is plenty hot - almost smoking! The quicker the egg and flour mixture forms a crust on the outside, the less oil will penetrate. Just check that they're a good, rich brown color and look crisp, then turn promptly - they'll come out fine and with minimal oil when you fry the other side to the same color. Just as with other fried potatoes, sprinkle with salt right away.
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32 users found this review helpful

Catherine's Spicy Chicken Soup

Reviewed: Oct. 30, 2007
The great thing about this recipe is its flexibility. You can adjust about any quantity to your liking and still enjoy the basic flavors. For those who thought it too bland or too spicy, the solution is to adjust your seasonings as you go. The parsley flakes, onion powder and garlic powder are not so critical, but save adding chili powder and salt for the last, especially because the boullion cubes will be salty. Chili powder intensifies the perception of saltiness, so add it before any salt. Start with half the recipe quantity of spices, wait 5-10 minutes as the soup simmers for the spice flavor to fully release, then taste. Repeat this adjustment cycle as necessary until you're satisfied. We save the sour cream to add at the table, along with shredded cheddar cheese and corn tortilla chips. Want great tortilla chips? Buy a package of fresh corn tortillas. Spray or brush both sides with olive oil, cut each tortilla in half and then julienne them into 1/4" strips. Spread the strips out on a nonstick cookie sheet. If you like, sprinkle with sea salt, chili powder and/or cumin. Bake 5 minutes at 425 degrees and check; sample and bake longer until the chips achieve your desired crispness. The julienned chips are great because they're easy to pick up with a soup spoon. You'll never go back to store-bought chips!
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962 users found this review helpful

Green Bell Peppers stuffed with Tomato Lentil Couscous

Reviewed: Oct. 9, 2007
For those who prefer peppers that aren't quite so crunchy, poach them first for five minutes max in simmering water, then remove with a pair of tongs, drain and place in the baking dish. They'll still have enough firmness to hold the filling.
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3 users found this review helpful

Chicken Lo Mein

Reviewed: Jun. 27, 2006
Great recipe says my wife, who usually doesn't favor Oriental noodles dishes. A couple comments about balancing flavors. All quantities in the recipe will be right if you use four 3-ounce packages of ramen noodles (any flavor okay because you will NOT use the flavoring packs, just the basic noodle blocks which only take three minutes to boiland separate). Chicken quantity should be 1-1/2 pounds. Suggest adding 1/2 small green pepper and 1/2 small red pepper in 3/4-inch dices along with other veggies to give flavor and slight crunchy texture to an otherwise soft dish. Use fresh ginger, never dried. Too bland? Add a teaspoon (or to taste) of Chinese or Thai hot red chili sauce when cooking veggies. Put chili sauce on the table for the more adventuruous. Stick with the liquid quantities listed in the recipe. Drain the cooked ramen noodles in a colander and then add to the wok; the sauce will be fully absorbed in the noodle mixture as it should be. Don't worry about making too much, leftovers will microwave great.
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137 users found this review helpful

 
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