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

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

Wow - this was VERY good! I followed the recipe exactly except I added some halved red potatoes and some celery. I was worried about not searing the meat first as I usually do, but no need. Literally fall apart good and the flavor was certainly very good! If you don't like salt (I do) then I'd suggest just seasoning the meat with pepper before adding to the slow cooker. The seasoning packets have PLENTY of salt in them and in fact I might even do this next time around, but all in all - this is a keeper and my new "standard" in slow cooker pot roast! Thank you for sharing!!!

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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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Curried Coconut Chicken

Reviewed: Oct. 3, 2011

Perfect as is. I've made this many times and have come up with a slightly modified version I make. I add 1 WHOLE onion sliced, and two cloves of MINCED garlic. Also, I double the oil and curry, and use this wonderful hot curry I got from Williams Sonoma. Serve atop Coconut Jasmine Rice and you have a winner!!! This is my GO TO curry for the past 3 years and everyone loves it. Simple and good!

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Grilled Marinated Shrimp

Reviewed: Aug. 23, 2009

This came out fantastic! I used 2 lbs of large pre-cooked frozen shrimp (about 40 shrimp in all, 6 per skewer) and substituted cilantro for parsley. I did add a bit of cayenne pepper to the marinade right before basting them on the grill. Also, do not marinade with the lemon juice. Add that to the mix before basting (or you will make the shrimp rubbery). Baste often, and liberally! This said, all of my guests thought this was the best tasting grilled shrimp they have ever had! I have to agree... making it again today!

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Filet Mignon with Rich Balsamic Glaze

Reviewed: May 23, 2009

Total hit at my last party. Here's how I do it. I buy THICK steaks (1 1/2") and toss them on a very hot grill for 2 minutes each side to get some char. Then I put them in the balsamic mix (1 cup merlot, 1 cup GOOD balsamic for every 2 steaks). I cook them for about 20-25 minutes in that mixture then take the sauce and further reduce it over high heat for 5 minutes. While that is happening, I take crumbled gorgonzola (thank you previous reviewer) and put it on top and broil for a minute or two to melt. Drizzle the sauce over the top and Volia! Great, medium-cooked steaks. I pair with creamed spinach (search for "cheesy creamed spinach") and garlic mashed potatoes (search "Garlic mashed potatoes secret recipe"). Always good!

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