CRANKERCHICK Recipe Reviews (Pg. 1) - Allrecipes.com (18785928)

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CRANKERCHICK

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Enchilada Sauce

Reviewed: Oct. 15, 2011
Made this sauce iin a pinch with what i had on hand and I must say it was very good. I used garlic powder since I had no garlic and left out the chocolate since I had none. I did stir in some cocoa chili powder with a little sugar in place. The sauce does thicken in the oven. I also used just 3 cups of broth as I was in a rush and didn't want to wait forever to reduce. For a rush job it was very good and will probably be my go to sauce from here on out.
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4 users found this review helpful

Corn Dogs

Reviewed: May 20, 2011
Made this tonight for my husband and our friend. Husband doesn't like corn dogs so he doesn't count. My friend raved that it tastes just like a "real" corn dog. I thought it was delicious. Use a glass to hold the batter for dipping the hot dogs. If your oil isn't hot enough, the batter will come off. If it's too hot, they will burn. There's no secret to getting the batter to stick, just get your oil temperature right and be sure to dry the hot dogs well. Next time I may try grilling the hot dogs first just because I do like a grilled hot dog so much better. I'm not interested in authentic, I'm interested in what tastes good and what tastes good to me are grilled hot dogs.
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3 users found this review helpful

Italian Dressing Mix

Reviewed: Jan. 22, 2011
This dressing is on point! I DID use the amount of salt called for in the recipe because I did NOT use garlic salt or celery salt but instead garlic powder and celery seed. I can easily see omitting the 2 tbsp of salt if using the other ingredients as called for. My husband isn't a big salad lover but he really liked this dressing. I'm not much of an italian dressing fan at all and even I liked this. I will definitely be using this simple recipe again instead of something out of a bottle.
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20 users found this review helpful

Sauce Rosee

Reviewed: Aug. 19, 2009
I had a craving for tortellini in rosee sauce with sausage after having it at a local restaurant. This recipe did not disappoint! I browned the sausage in the olive oil and herb mixture, then removed the sausage and added the wine to let it reduce for a bit. I then followed the recipe, adding my cut up sausage before the cream after having let them sit for a bit to let the juices settle. I used a mixture of sweet and hot italian sausage. This was the best pasta dish I've made at home ever and will be my go to meal. It's easy, not too expensive to prepare, and very tasty.
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1 user found this review helpful

Chicken and Dumplings III

Reviewed: Dec. 16, 2008
This is a good quick meal to make. Not as good as "real" chicken & dumplings of course, but definitely very tasty, especially compared to the ease of preparation. I did boil my chicken in chicken broth with poultry seasoning, a little terragon, garlic, celery, and onion and I used one can of cream of chicken & one can of cream of celery, but I think even as stated, the dish would be quite delicious. I will definitely keep this recipe for quick comfort food meals.
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2 users found this review helpful

Awesome Slow Cooker Pot Roast

Reviewed: Dec. 16, 2008
The first time I made this, I made it to the recipe and it was very good. However, the next few times I made it with some modifications that elevated it to out of this world. 1. Season your roast, but easy on the salt. I season with garlic powder, onion powder, and a bit of basil. 2. If you have time, brown the roast to sear in the flavors of the seasoning. 3. Substitute beef broth for the water. Try a low-sodium variant to go easy on the salt. 4. Try beefy onion soup mix instead of just onion soup.
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7 users found this review helpful

Slow Cooker Beef Stroganoff I

Reviewed: Dec. 15, 2008
I followed the recommendations and doubled the gravy and added pepper and a half a packet of onion soup. I also sauteed my onions and garlic and browned my stew meat before putting into the crockpot and I substituted beef broth for the water. I kept the cream cheese and worcestershire sauce amounts the same. I don't know why, but my crockpot seemed to cook as if it were on high instead of low, so my gravy kept sticking to the sides of the pot (burning) and meat got so tender it began to break up in the gravy. This was still good and I definitely will make it again, but I'm only giving 4 stars because I think it needs more liquid. The consistency was a little off in my opinion, but the taste was really good. Also be careful with adding the soup mix and subbing broth for the water--it can get salty. Next time I probably will not use the soup mix since I used fresh onions anyway.
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Easy Meatloaf

Reviewed: Nov. 29, 2008
I used this recipe for my first meatloaf and it came out quite good. The topping is what caught my eye. It was quite good and fast, but as I have cooked more and more, I do the meat differently now (add lipton onion soup mix, worcestershire sauce, green and/or red peppers, seasonings of choice) but I still come back for this topping. I double or triple the topping, reserving some to use in the last few minutes on broil to get it to "stick" to the loaf.
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Basic Mashed Potatoes

Reviewed: Nov. 29, 2008
Easy, quick, simple with that "homestyle" taste. Heating the milk and butter first is a must. I do often times use a little more butter to taste. This is the first recipe I followed when learning how to make mashed potatoes and no matter how I change them up now, I always use this method as a base.
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1 user found this review helpful

Broiled Tilapia Parmesan

Reviewed: Nov. 29, 2008
This dish is simply awesome. I do add bread crumbs for texture and season my fish first with onion powder, pepper and either seasoned salt, old bay, or cajun seasoning depending on what I feel like having that day. I use less mayo and sometimes omit the lemon juice when I don't have any on hand. I love this because it is quick and seriously good. Even my picky fiance will eat it occasionally (he's not a cheese or mayo fan). I made it once for my soon-to-be in-laws and they absolutely loved it. Its like a restaurant meal made cheap and quickly at home!
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Garlic Mashed Red Potatoes

Reviewed: Nov. 29, 2008
The first time I made garlic mashed potatoes, I used a recipe from this site that involved roasting the garlic. It was a lot of work (chopping garlic, roasting in oven, be careful not to burn it, etc) compared to this recipe, and didn't taste as good to boot. I make these potatoes for a large group for steak night and every one devours them. There's no need to finely chop the garlic, and you can leave the skins on, making the prep for this so quick. I do add more garlic (probably double) and I also use more butter to taste. Sometimes I also a little garlic powder for even more garlic taste. Salt & pepper to taste. Try subbing some of the milk for cream, and don't forget to heat the milk and butter in the sauce pan before adding the potatoes to mash.
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2 users found this review helpful

Maryland Crab Cakes III

Reviewed: Nov. 29, 2008
I used this recipe for making crab cakes for the first time. I use less mayo (probably half as much), a little mustard, and substitute breadcrumbs for the saltines. I also saute the onion and celery in a bit of butter (don't like biting into crunchy veggies crab cake). If you have time, definitely let the shaped cakes settle in the refrigerator for some time. It helps to keep the cakes together, especially if you are using less mayo. This is very good and the only way I make crab cakes. I do broil on low instead of high because I noticed the first time that the tops of cakes started to burn before they were heated throughout.
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1 user found this review helpful

Carol's Arroz Con Pollo

Reviewed: Nov. 29, 2008
This was good. I did as others suggested and just kept adding the ingredients to the pot for a single-pot meal. I wasn't about to send $30 in my supermarket for saffron, so I tried this with a bag of saffron rice instead. It was very good. I would like to try with real saffron and probably will at some point, but for a quick weeknight meal for cheap, the bag of saffron rice worked great.
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2 users found this review helpful

Easy Grilled Chicken Teriyaki

Reviewed: Nov. 29, 2008
I use sauce from "Baked Teriyaki Chicken" from this site, and grill according to this recipe. Grilling captures the flavor so much better. Easy preparation, quick, and tasty. Grade: A.
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2 users found this review helpful

Southern Candied Sweet Potatoes

Reviewed: Nov. 29, 2008
This is similar to how my mother-in-law taught me to make sweet potatoes. The first time I made candied yams, I selected this recipe as a guide because the proportions were dead on to what I remembered my mother-in-law telling me. We do this differently by using brown sugar or a mix of brown sugar and white sugar. We also add the sugar to the melted butter at low heat and stir to make a caramelized sauce. Be careful not to burn the sugar. Also, don't remove the mixture from the heat for too long (the sugar will get hard and your sauce will be lumpy). When the sauce has caramelized, add the potatoes. If the sauce sizzles when adding the potatoes, its too hot, reduce the heat and continue to stir. Otherwise, keep adding the potatoes and stir for a few more minutes as the water from the potatoes thins out the sauce. Then just let the potatoes simmer in the sauce at low heat until done. This recipe is good, but I think these changes make it a 5 star, although it is a little more work.
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11 users found this review helpful

Awesome Sausage, Apple and Cranberry Stuffing

Reviewed: Nov. 28, 2008
I'm rating this even though I omitted the apple and cranberries. I've made this a few times now and love it every time. The measurements of the ingredients were a very good start, although I don't measure anymore after making the dish the first time. This recipe is very good as I made it, and is a great start for tweaking, as I do now as I make it more.
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3 users found this review helpful

Four Cheese Macaroni

Reviewed: Nov. 28, 2008
I made this for Thanksgiving. It wasn't as creamy as I would have liked, but everyone loved it so I give it a 4. Thanks!
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1 user found this review helpful

Louisiana Shrimp Creole II

Reviewed: Jun. 3, 2008
This tasted just ok, but I'm going to rate it a 4 because its easy to make and because my boyfriend, who's stingy on stars and only gave it a 3, did say he would eat it again. I added cajun seasoning, paprika, and tripled the amount of chili powder and hot sauce and still found this lacking flavor (although it had plenty of heat!). I will continue to look for a restaurant quality recipe but will keep this one on hand for a quick meal. Oh yeah, I also used only 1 tbsp of corn starch.
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Chicken Breasts Pierre

Reviewed: May 27, 2008
This was different and good. Normally silent hubby said, "I like the flavor." He's stingy with the stars though, giving it a 3.5 (no recipe EVER gets a 5). I thought it was very good, especially for a different way to have chicken breasts. I did substitute chicken broth for the water and omitted the salt. I also used petite diced tomatoes, as I had no stewed tomatoes on hand. I halved the butter and instead used non-stick spray to coat the pan. This worked out just fine for browning the breasts. Lastly, about halfway through cooking, I felt the sauce was too thin so I added a half a can of tomato sauce (about 7.5 oz). I made this again last night, the same way as before except this time I added onion and red pepper. I sauteed them in the butter before browning the breasts. Very delicious.
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Chicken Tortilla Soup V

Reviewed: May 1, 2008
This is good. I doubled the seasoning to get more bite of it, which worked good for me. I also added a can of diced tomatoes. I'm rating this a 5 because I think for those who don't want it as spicy would find the original recipes to be just fine. Oh yeah, I did just throw everything into the crock pot and cook on low for 8 hours and shredded the chicken when it was done. Very easy and very good.
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2 users found this review helpful

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