CORPKID Recipe Reviews (Pg. 1) - Allrecipes.com (18755847)

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Strawberry-Gin Cocktail

Reviewed: May 7, 2014
The perfect cocktail for a hot day. Not too sweet, not too tart, and the basil adds everything to this drink! Florida strawberries are in season now and we bought a bunch of lemons and a BIG bottle of good gin just to make many, many more of these. Thank you for sharing - this is our go-to "summer cocktail" now!!!!
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Triple Berry Crisp

Reviewed: Mar. 16, 2014
I love to cook but have never really gotten into baking/deserts. I had to make a desert for a pot-luck and decided to give this a whirl (plus all the berries were 1/2 price at the store that week!!) Came out absolutely fantastic (followed recipe to a T except I melted the butter in the microwave first). Whole group ate this up (should have made two in retrospect!). You can't mess this up and it tastes sooooo good! Thanks for making me look like I can bake. :)
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Blender Hollandaise Sauce

Reviewed: Nov. 23, 2013
OMG. I spent HOURS in cooking classes making this sauce and this is about 1 million times easier and just as good! Let the eggs get to room temp before making. Eggs actually don't need to be put in the fridge, but whatever. THANK YOU! Doing a crab cake Benedict tomorrow with this sauce.
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Garden Penne

Reviewed: Apr. 22, 2013
Wow - much better than I expected. First, by chop, it's meant about 1/2 inch cubes. Try to be consistent there for even cooking. I hit up the farmer's market this weekend and we were feeling like a "light" meal and I had the squash, zucchini, onion, and red and green peppers on hand... And man were they FRESH (ever notice the stuff from your farmer's market is not as pretty but tastes so much better?) You could taste the freshness. I halved the recipe, and followed it exactly in that respect EXCEPT corn is very much in season here in Florida now so I just cut the kernels off 1 ear and used those (1 ear yields about 1/2 to 3/4 cups FYI). Oh and I used whole wheat/high protein penne pasta (Barilla). I'd say def. boil your pasta till just under done - like you would for a lasagna noodle (very aldente). Either way, the recipe is awesome and you can just go any way from here (next time I'm adding eggplant). We ate it up and still have leftovers for 4 more servings minimum!! Wonderful and on my rotation. You won't miss the meat - and we have a rule - 3 meals per week are meat-less. Thank you.
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Restaurant-Style Tequila Lime Chicken

Reviewed: Mar. 24, 2013
This was FANTASTIC! Here's how I did it. Made the marinade per the recipe and let it go for about 5 hours, flipping every 90 mins roughly. Then followed other's advice to just use ranch + good salsa (the stuff that is in the cooler, not the basic jar stuff) + chopped cilantro. I used two big breasts, and about 1/4 cup ranch and 1/4 cup salsa, and perhaps 2 TB finely chopped fresh cilantro. Then I heated my oven to 375 and put my cast iron grill pan in and got it good and hot. Pulled it out and put it on a high burner. Very lightly oil chicken so it doesn't stick, and then tossed chicken on for about 2 mins, do a cross turn for a min, then flip and repeat (remember, always start with the top/smooth part of the chicken breast since the breast will be put in the oven with the bottom side down and it gets pretty cooked - it's an aesthetic thing). Anyways, I tossed back in oven for about 6 mins, then pulled out and turned oven to high broil - added ranch/salsa/cilantro mix to the top, then topped with cheese and tossed in, with oven cracked open(!) for about 3 mins till cheese was melted and bubbly. Came out so juicy and delish. I served with my secret black beans and the cilantro lime rice recipe from this site. HOME RUN!
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Basic Beurre Blanc

Reviewed: Mar. 16, 2013
Awesome base Beurre Blanc recipe! Came out fantastic and made this close to the recipe (only 1 sick of butter and I probably used double the chopped shallot because I'm terrible at "eyeing" things). I've made it a few other ways, but honestly this was the easiest and the best and it didn't break (WIN!). I can see a little lemon zest in this next time or maybe even some dill? The trick to strain it was so simple, yet so what I had NOT been doing - why did I not think of this? Thanks for that! You do need to babysit this closely, like any cream/acid sauce, and once it's time to add the butter (have it very cold and very close) you must whisk non-stop or it will break for sure. I frequently pull it off the heat, add a chunk of butter, and whisk and if it isn't melting well return to the burner for 10-15 seconds to get up to melting temp - but don't let boil - repeat over and over until butter is all incorporated. Awesome over my crabmeat stuffed tilapia and prosciutto roasted asparagus! THANK YOU!
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Feta Chicken

Reviewed: Jan. 4, 2013
Four stars because I modified the heck out of this based on many reviews. Here's how I did it and it came out pretty darned good. Pounded the breasts very thin and trimmed them into rough rectangles. Salt & Pepper the breasts on both sides. In a bowl combined GOOD feta (the block stuff in liquid you have to break up), chopped fresh basil leaves, and diced sun dried tomatoes (in olive oil). then I generously topped the flattened breasts with that mixture, and rolled as others have suggested (ala Kiev style). Then I egg washed each, and coated with Panko. Put some more Panko down in a baking dish (keep from sticking) and then put the chicken in the dish. Drizzle with olive oil (makes it more golden on top). I baked for about 40 mins - but my breasts were almost 1/2 lb each. Overall very good, but again, I made an almost completely different recipe. :)
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Bow Ties with Sausage, Tomatoes and Cream

Reviewed: Nov. 2, 2012
YUM! This is a very simple and tasty recipe. Based on other reviews I used fat free half and half and diced Italian tomatoes. I also used it Italian bulk sausage (couldn't find sweet) and did't use oil as the browning the sausage will be plenty oily... (don't forget to drain the sausage after browning!). Other than that, made exactly as the recipe states. It was VERY good. I'll make it again for sure as it's a no brainer and very satisfying. And I have plenty of re-heatable leftovers! Next time, I will probably add some diced bell pepper and try hot Italian sausage (I love hot stuff). Thanks for sharing! :)
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Absolutely Fabulous Greek/House Dressing - Revised

Reviewed: Oct. 23, 2012
This is truly an example of "the sum being better than its parts!" The only change I made was equal parts oil and vinegar (as suggested) and I used 3 parts red wine vinegar and 1 part balsamic (again, as suggested). Scaled this to 10 servings (1/2 cup oil and 1/2 cup vinegar) and it was 100% AMAZING! My family was here and we started dipping crusty bread into it and ended up eating the whole batch - I had to make it again for the actual salad! No problem because it takes all of about 5 minutes! I'll be making a bunch of this and emulsifying in the blender (add the oil slowly!) and store it in an oil bottle with pourer on the counter top with my oils and vinegars (no refrigeration needed!). I probably won't buy salad dressing ever again. THANK YOU!
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Absolutely Fabulous Greek/House Dressing

Reviewed: Oct. 23, 2012
This is truly an example of "the sum being greater than its parts!" The only change I made was equal parts oil and vinegar (as suggested) and I used 3 parts red wine vinegar and 1 part balsamic (again, as suggested). Scaled this to 10 servings (1/2 cup oil and 1/2 cup vinegar) and it was 100% AMAZING! My family was here and we started dipping crusty bread into it and ended up eating the whole batch - I had to make it again for the actual salad! No problem because it takes all of about 5 minutes! I'll be making a bunch of this and emulsifying in the blender (add the oil slowly!) and store it in an oil bottle with pourer on the counter top with my oils and vinegars (no refrigeration needed!). I probably won't buy salad dressing ever again. THANK YOU!
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Boilermaker Tailgate Chili

Reviewed: Sep. 29, 2012
Followed to a "T" except for one simple sub: I used 1lb Italian Sausage, 1lb Ground Chuck, and 1lb Ground Turkey Breast. Let it simmer all day (about 8 hours) stirring every hour or so. FANTASTIC! We make a great chili, but this bests it for sure! It is a bunch of prep/ingredients but I just did all my chopping, put in a bowl, then measured out all the spices and put into another bowl, then finally measured the liquid ingredients and put them in a bowl. Brown/drain the meat, open cans and dump (draining the non-spicy beans first) then pour the bowls in, and mix well. Really not that difficult if you have all this stuff on hand. I used Heinekin beer (2/3 of a bottle (don't ask where the 1st third went at 10am while chopping)) :) My new go-to recipe for chili! OH, and this makes about 4-5 quarts - so be prepared for an army or lots of leftovers! (Next time I will add a bit of dark chocolate to the concoction). THANK YOU FOR SHARING!
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Barbie's Tuna Salad

Reviewed: Aug. 13, 2012
This is the PERFECT base tuna salad! The first time I followed this recipe exactly and it was great. The second time I subbed freshly chopped onion, and a little more curry (love curry). The third time, I added some sliced grapes and it was SO GOOD (the curry and grapes play well together). The last time I made this, I went back to the original recipe (except used the fresh chopped onions) and made 6x this recipe for a big work lunch. It scales perfectly. One thing I did notice is that if you make it ahead and let it sit in the fridge for a few hours, the flavors seem to meld/develop more, so I always make it a few hours ahead now. THANK YOU for this super easy and tasty spin on tuna salad! :)
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Photo by CORPKID

Chicken Cordon Bleu II

Reviewed: May 29, 2012
This was my first time making Cordon Bleu. I was a little nervous but wow, this came out fantastic! I made a few changes based on some reviews: 1) I pounded the chicken breasts to about 1/2" thin. 2) Rather than flour up the breasts, I used plain breadcrumbs which was great, except it kinda messed up my plans to deglaze the pan with the wine sauce. Next time I'll use flour as this time I had to make the sauce in a separate pan as all those fried crumbs would not a good wine sauce make! 3) I only baked this for 20 minutes - if you pound your chicken down to 1/2" which I HIGHLY suggest, you'll want to follow suit. This was EXCELLENT and I'm making it again tonight with flour this time.
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Slow Cooker Pot Roast

Reviewed: May 29, 2012
My go to pot roast for the rest of my life. It's honestly THAT good! I've shared this recipe with a lot of people and they all agree it's insanely good (and easy to prepare!). Having made this over a dozen times, I have my own little "enhancements" but you don't need them as it is great as is, but these things just elevate this to a whole 'nother level. 1) I brown the WELL floured roast for a few minutes on all sides to get a nice caramelization going on before putting into the cooker. I am fortunate in that my slow cooker insert is non-stick metal and I can use it on the cooktop directly. 2) I use 1/2 cup red wine and 1/4 cup water for the dry mixes. 3) I add 4 or 5 stalks celery chopped up (in add'n to the carrots). Sometimes I add quartered red potatoes, but lately I just serve over mashed potatoes. 4) A few dashes of some worcestershire sauce does wonders in the liquid mix. Let this baby go low and slow and you will be happy you found this recipe. If you want to get super creative try caramelizing the onions a little first. Thanks keylimeone! :)
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Beer Margaritas

Reviewed: Mar. 17, 2012
This is my go-to margarita recipe! I use Corona beer and some type of silver-grade tequila. Yum. :)
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Balsamic Strawberries

Reviewed: Mar. 12, 2012
Oh boy was this good! Picked up a few pounds of fresh Florida strawberries from the farmer's market and decided to give this a go (to my partner's horror when I said I was putting balsamic VINEGAR in them). Well guess what - it's delicious! I used normal sugar instead of Splenda and cooked for about 4 minutes until the strawberries were deep red but still firm. PERFECTION! Will make again for sure!
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Easy Slow Cooker French Dip

Reviewed: Mar. 10, 2012
YUM! I made this as stated except I followed others tips: 1) Sliced the meat up after about 6 1/2 hours and put it back in the Jus for another hour. 2) Toasted the rolls, then loaded them up, and put some provolone cheese on top & then broiled till melted. 3) Sit back and enjoy the praise... Everyone loved these and I will be making them again! THANK YOU FOR SHARING!
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Szechwan Shrimp

Reviewed: Feb. 26, 2012
Wow - that was a total hit! I made this as stated except I doubled the sauce (a must do) and added a bit of cayenne (like 1/4 tsp) to spice it up a bit and used fresh ginger (ps - you can freeze ginger roots for a long time). I used raw shrimp. I cooked the raw shrimp in the garlic/onion/oil mix till just turning pink, then tossed the sauce in along with a bag of fresh stir-fry veggies and cooked for a few mins till the veggies were crunchy but not-quite-cooked. Then I added some rice noodles in the last 3 minutes and covered to let them cook (they cook really quickly). Tossed it all up and served. It was DELISH and there's no more between 2 of us! Will be making this again and again! Thanks for sharing!
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Garlic Cheddar Chicken

Reviewed: Jan. 17, 2012
We love this dish! I've cooked it three times now. I typically scale the dish to 4 servings for 3 large breasts and it works out great. Echo everyone else: 1) coat the baking dish with breadcrumbs to avoid sticking and to sop up any unwanted runoff 2) BROIL for the last 2-3 minutes for a great crunchy texture. I make this as-stated but I use about 1 teaspoon of Italian seasoning in place of the parsley and organo. I also use seasoned breadcrumbs. I served it with sautéed asparagus and garlic mashed potatoes and it's a win. Thanks for sharing this yummy recipe!
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Zesty Slow Cooker Chicken Barbecue

Reviewed: Oct. 4, 2011
YUM! Followed the recipe to a T except: Add 1/2 chopped onion and 1 clove minced garlic. Used a 19oz bottle of Jack Daniels BBQ Sauce. Cooked for about 4 hours on high and then shredded chicken. Was a bit thin so I left cover off and after an hour the chicken sopped up all the sauce and it was PERFECT! Served on fresh Ciabatta rolls with sliced red onion and sweet pickle chips and some redskin potato salad on the side. SO GOOD! Everyone loved and this was too easy to yield food THAT tasty! YUM YUM YUM!
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