homemade'sworthit Recipe Reviews (Pg. 1) - Allrecipes.com (187736421)

cook's profile

homemade'sworthit

Reviews

Photos

Menus

 
View All Reviews Learn more

Mulligatawny Soup III

Reviewed: Feb. 21, 2014
Wow! My hubby and I agree it's the best soup we ever tasted. I didn't puree the veggies because none of the other recipes I've ever seen do that and it would be a pain to pick the chicken out beforehand. I doubled the recipe except for using 6 cups beef stock total and 3 whole cloves total. I used 2 Tb. arrowroot to make it gluten free and ommitted the rice, it didn't need it. I used 1 tsp. of curry and 1 tsp. of garam marsala. Can't wait to try the leftovers tomorrow as I've heard it's even better the next day. Thanks so much for sharing this amazing recipe!
Was this review helpful? [ YES ]
0 users found this review helpful

Best of Both Worlds Roast Chicken

Reviewed: Jan. 22, 2014
I've cooked my chickens and turkeys breast side down for years. The reason this works is the dark meat on the legs and bottom of the bird is denser and takes longer to cook than the white breast. Upside down, the dark meat is in the higher, hotter part of the oven (heat rises). Unwrap your chicken or turkey and leave it in the fridge over night to dry the skin and then rub your favorite fat and spices into the skin. Then there's no need to baste!
Was this review helpful? [ YES ]
15 users found this review helpful

Perfect Roast Chicken

Reviewed: Jan. 22, 2014
I've been roasting my chickenS as well as turkeys this way for years. IMHO, this uses way too much marg. For a chicken, I'd say 1/4 cup butter is plenty. Here's a tip I recently learned. Unwrap your chicken from it's packaging and leave in the fridge overnight to air dry the skin then your butter will rub in much better! The whole idea of using this method is that YOU DON'T HAVE TO BASTE!
Was this review helpful? [ YES ]
9 users found this review helpful

Slow-Cooker Pantry Chicken Stew

Reviewed: Apr. 29, 2013
This is delicious just as is. I did sautee everything first for added flavor. When finished I adjusted the seasoning to taste with just with a little salt and pepper. I love that it's not like every other stew. For one thing, there are no potatoes! Hubby loved it and I'll make this again and again.
Was this review helpful? [ YES ]
15 users found this review helpful

Delicious Gluten-Free Pancakes

Reviewed: Feb. 25, 2013
I'm new to gluten free. This recipe made an awesome base for the the substitutions I ended up making and in the end tasted exactly like reg. wheat pancakes! I wanted a more whole grain flavor so used brown rice flour instead of white rice. I had no buttermilk powd. so used 2 Tbs. vinegar and enough milk to bring up to 2 cups instead of water. I don't use sugar substitutes so I used 1 1/2 Tbs. pure maple syrup for the sweetner and I love the taste of butter so used 3 Tbs. melted butter instead of oil. Everything else remained the same. It took a few pancakes to learn I had to turn the heat down quite a bit to cook the cakes more slowly so they'd be golden and not burnt. To the cook who found them mushy in the middle--the secret to a great pancake is to only turn them once and that is when they've bubbled and the "sheen" has gone off the entire surface. They'll be cooked every time! I hope you'll try them again. I can't wait to try them with 3/4 C. brown rice flour and 1/4 cup of GF buckwheat flour! BTW, I froze the leftovers separated with waxed paper and simply used the reheat button on the toaster. Excellent for a quick breakfast! I'm also going to try these as a "hamburger bun" substitute for a burger.
Was this review helpful? [ YES ]
1 user found this review helpful

Corn Pudding I

Reviewed: Dec. 30, 2012
Many corn pudding recipes are rather bland. Yes, I liked the addition of peppers, garlic and onion in this recipe (most don't have them) and if you want a little extra kick, try adding some chopped jalepenos--not bland at all!
Was this review helpful? [ YES ]
1 user found this review helpful

Corn Pudding IV

Reviewed: Dec. 30, 2012
I've read all the corn pudding recipes and many mention they're a little bland. My brother's trick is to add some chopped jalepeno peppers (or just lay sliced jalepenos on top before baking). It gives just the right "kick"!
Was this review helpful? [ YES ]
1 user found this review helpful

Chef John's Salmon

Reviewed: Nov. 10, 2012
Our doc says to eat more fish and we're not fond of it but we don't mind it with sauce. I used summer savory instead of tarragon (because we don't like it)but made everything else the same. I didn't like the mustard flavor but my husband did. Next time I'll split the sauce in half, one with mustard and one without and hopefully I'll like it better and rate it again. I served it with a mixed green salad with a lemon garlic olive oil dressing and quinoa both of which went nicely with it. I'm still on the hunt for a fish dish we'll love ;)
Was this review helpful? [ YES ]
0 users found this review helpful

 
ADVERTISEMENT
Subscribe Today!

In Season

A Day To Remember
A Day To Remember

Memorial Day is a time to get together with friends and family for food, fun, and memories.

Potato Salad
Potato Salad

Nothing beats a big bowl of cool, creamy potato salad at your cookout.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Most Popular Blogs

Read our allrecipes.com blog

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States