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Chicken, Asparagus, and Mushroom Skillet

Reviewed: Apr. 2, 2010
This is a quick, easy and very tasty dish. I only gave it 4 stars because I had to add a lot more lemon juice and wine. The liquid cooked down really fast so I used a total of 3 tbl wine & 3 tbl lemon juice. Just kept the ratio equal. Just know that you can't add the extra liquid until later or the chicken won't brown it will steam. If it is too thin, add another tbl of butter to thicken or resv one of the tbls the recipe calls for until you add the extra liquid. I used 1 Tbl fresh parsley because I had it on hand. I did use 2 cups of mushrooms per the suggestion. I have been looking for a new simple but tasty chicken recipe and this is it! Thank you Grneyedmustang; this must be the next best thing to being in your kitchen :)
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144 users found this review helpful

Deviled Eggs

Reviewed: Mar. 4, 2010
Way too salty!! I agree with Tara3877 - I wish I had seen her review first. I just ruined a batch with too much salt too. Debating on whether to make another 12 eggs to cut the salt or just go with another recipe. Add salt to taste but don't dump in 1/2 teaspoon! Update 04.03.10: Omitted the salt as written and just salted to taste. Two dozen devoured in a matter of minutes. Very good texture, taste & visual appeal when garnished with parsley sprigs for a buffet. Best method for hard boiled eggs is using cold water to boil- 2 min boil-12 min covered-then ice bath - always perfect.
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1 user found this review helpful

Chicken Rice Casserole

Reviewed: Dec. 19, 2009
Good but needs some extra spices. I skipped the mayo based on other reviews and used cream of mushroom soup. I was out of crackers and used a mix of rice crispies & frenchs onions instead. Added 1/2 chopped onion, used fresh mushrooms, added broccoli. Sauteed onions, mushrooms, celery first while rice & chicken cooked. Added some garlic, parsley, garlic powder and pepper. Mixed everything together, added a little chicken broth to thin out, then topped with mix of french onions & rice crispies put in oven for 20 min to brown and then sprinkled with finely shredded cheddar cheese. Good comfort food.
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Shrimp Tempura

Reviewed: Dec. 17, 2009
Great tempura batter. Cooked up very nice and stayed on the shrimp! Light and not greasy tasting at all. Dry shrimp well and make sure everything is cold. I chilled water in the freezer for a bit and kept it in fridge between batches. I also used oil in place of shortening - I was out. I did not marinate the shrimp first since I wanted them as dry as possible. Can use pre-cooked shrimp if you are desperate since they only take a minute to cook. Used Asian Orange Chicken recipe from this site for the sauce - very good!
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14 users found this review helpful

Asian Orange Chicken

Reviewed: Dec. 17, 2009
Great recipe. I discovered my ginger and lemons were too far gone to use and powdered ginger was fine. I just subbed more OJ in place of the lemon juice. I didn't have time to marinate and it still had great flavor. I use half cornstarch and half flour because it seems to crisp better. As others suggested, I added a drop of sesame oil at the end. Just a drop! Added walnuts, pineapple and waterchestnuts with a sprinkle of sesame seeds on top just before serving. Restaurant quality, for sure.
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1 user found this review helpful

Lemon Square Bars

Reviewed: Jul. 20, 2009
Followed recipe - flavor was good & crust was good but the weirdest thing happened, the filling sank to the bottom of the pan and the crust rose to the top so the filling was under the crust. I have never had that happen and I make lemon bars all the time. I could not remember my recipe so I used this one but I can't bring this to a potluck. Will not make these again.
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2 users found this review helpful

Janine's Best Banana Bread

Reviewed: Jan. 23, 2008
It was pretty good but I think it needed more banana flavor and less baking soda. I followed the recipe exactly but the batter rose and rose and rose until it bubbled over and burned in the oven. So I might add banana or cut back on the B.Soda or something. It also took an extra 20 min to cook thru. It was better the next day too. But it has a great crust and texture.
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9 users found this review helpful

Greasy Chicken

Reviewed: Jan. 12, 2008
I have made this twice and as written it is too salty and with the skin it is way too greasy for me. But it is called greasy chicken. Tonight I took the skin off, cut the butter to 1 tbl., used lite soy sauce and added a squeeze of 1/4 fresh orange in place of the other tbl of lemon juice.(sometime too much lemon juice starts to cook the chicken and orange seemed more mild) I let the thighs sit in soy and 1 tbl lemon juice about 1/2 hour. Melted butter, added garlic, then added the thighs with however much marinade was on them. I let it cook over med heat and they sort of simmered for about 25 min.(I turned a few times) The sauce cooked down and I added the little bit of marinade left. I added a little honey in because it was still a little too salty for me. They turned out very sticky and good.
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23 users found this review helpful

Sweet and Spicy Green Beans

Reviewed: Jan. 5, 2008
This is so easy & tastes great! I made it once and was hooked.I like it more spicy so I use a tablespoon of the chili sauce and add more garlic. I have also used frozen whole green beans when the fresh ones are out of season or too expensive and they work well too. If I use frozen ones, I put them right into the fry pan and start on low.
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43 users found this review helpful

Garlic Prime Rib

Reviewed: Dec. 25, 2007
I had a 4.5# roast and used the whole time. I seasoned the meat the night before (used sea salt) and followed directions. I checked it 15 min in to see if it was burning and the smoke alarm went off. I turned down to 325 after 20 min and then checked it an hour later and it was only at 130 degrees. Another 20 min at 325 and it temped at 140 at which point I took it out and tented it for about 25 min(Note: My oven thermometer read higher for quite some time) The flavor was excellent. It was juicy and tender. I can't imagine how a 10# roast could be cooked in the same amount of time though.
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2 users found this review helpful

Slow Cooker Roast Beef

Reviewed: Dec. 13, 2007
I would give this 5 stars but as written it is just too salty. Made with just 1 tablespoon of soy sauce and the onion soup mix it is much less salty. It only took 8-9 hours on low (overnight) to cook so I think 22 hours is too much. I made one roast for my Dad and he was still talking about it a week later. Cut back the salt at least by half and check it half way thru cooking. I was afraid to let it keep cooking after it was falling apart after 8hours. I didn't want to waste money if it got overdone.
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4 users found this review helpful

Cranberry Oat Bars

Reviewed: Dec. 13, 2007
These are really good. They did take longer than stated to cook. I had to add a little water to the cranberries and they took about 25 min to cook down on low. The bars browned closer to 25 min. I didn't have oranges but found out after I started the recipe (sorry). I'm sure that it would be as good with the orange zest.I used Snoqualamie Falls oatmeal I sprinkled some cinnamon into the crust. They are a little sweet but they are very good while still a little warm...and you could serve them with ice cream...I am having one now :) Thank you so much for the post! I used a 9x13 pan too....
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3 users found this review helpful

Broccoli Lasagna

Reviewed: Dec. 11, 2007
I made this once as written and it was about 3 stars. I liked the idea enough to try it with some changes. This time I added the following: Veggie part: Carrots, zucchini and onion to the broccoli and sauteed with more spices. Added spices: Onion powder/garlic powder/sea salt/Oregano Sauce: Added 1 tbl more cornstarch and increased the milk to 3 cups so it would not be watery. Added 1/4 cup fine grated parm then seasoned to taste. Riccota: I mixed 2 eggs and 1/4 cup shredded parm and used Sharp White Chedder instead. Seasoned with some white pepper and fresh ground garlic salt mix (Costco) Layers: I added a little sauce to the veggie mix and made it a separate layer.I think the veggies have too much water in them and make the riccota separate a little and it gets gritty. To fix this, I make a layer with just veggies and one with only the riccota mixture. I spread sauce then noodle then veggie mix, then noodle and then sprinkle some shredded cheese before putting down the riccota layer and then top with last layer of noodle, spread remaining sauce and sprinkle with a little shredded parm and white chedder then sprinkled with some nutmeg or paprika and parsley. Bake uncovered only 30 minutes - too long or hot and the riccota seems to separate. This dish tastes better the next day in my opinion, when the noodles soak up the extra liquid and it sets up. I used a 9x13 but there was left over riccota mix to make a bigger pan unless your pan is really deep.
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29 users found this review helpful

Chicken Piccata II

Reviewed: Dec. 3, 2007
I just made this dish. Super easy and very good. Directions didn't say anything about pounding the breast thin but I did anyway. It did cook a little faster that way. I only gave it 4 stars because I thought it was a little salty but it could be the brand of seasoning I used. I also had to thicken the sauce a little at the end. I will make this again for sure. Thanks!
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1 user found this review helpful

Carnitas Filling

Reviewed: Dec. 1, 2007
Great recipe. Lots of flavor. We ate it with tortillas one day and with rice another. It didn't last long.
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1 user found this review helpful

Best Ever Pie Crust

Reviewed: Dec. 1, 2007
Greasy, tasteless, hard to work with. It was flaky though. I have started to question recipes where people give it 5 stars and then change the ingredients. I like to read the changes people have made over time but at least give the original recipe the rating it deserves.
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22 users found this review helpful

Apple Dumplings III

Reviewed: Oct. 23, 2007
These were pretty good. They just didn't look appealing to me. Maybe my technique but they looked like lumps and it didn't look good even though it tasted good and flaked nicely. I think the cinnamon in the sauce made it a little purple. The sauce was a little too sweet but the apples were tender. I made homemade crust from this site. If I try them again, I will spend time trying to make them look better.
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3 users found this review helpful

Gravy Baked Pork Chops

Reviewed: Oct. 7, 2007
This is fantastic! I did follow other reviews and cut back the liquid. I omitted the milk and after I browned the chops I sauteed a large sweet onion (sliced) in the pan and added some frozen green beans. I used seasoned salt on the chops and a little paprika and parsley on top for color. Baked at 400 for about 35-40 min in a covered casserole. I know I modified but it was really, really good!! No leftovers. Thanks!
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3 users found this review helpful

 
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