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

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Caramelized Baked Chicken

Reviewed: Dec. 6, 2006
After learning from my first attempt, I believe I've got the tricks for this recipe. I took tips from myself and other reviews as follows: 1.) season chicken, but watch the salt since the sauce has soy sauce 2.) add 2 tbsp cornstarch and boil sauce on stovetop until thick 3.) cover chicken and cook 45 mins @ 375 4.) uncover and cook for 15 more mins. This came out REALLY good for me. The chicken was tender but not dry and the wings were truly "sticky." The sauce was stuck to them and it was O SO GOOD. You won't be disappointed.
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1296 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

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 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

French Toast I

Reviewed: Jun. 1, 2007
I never knew french toast was this easy to make. Boyfriend always made it just with egg and it was never sweet, so I just stuck to ordering it a restaurant. I made this with thick texas toast and it was just simply delicious. Next time, I will cut back on the vanilla extract and will definitely garnish it with powdered sugar. I will also cook on lower heat and for longer and possibly with a lid, as I too had somewhat soggy french toast. If the fire is too hot, the outside will brown/burn before the inside is done.
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5 users found this review helpful

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

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

Prize Winning Baby Back Ribs

Reviewed: Jul. 17, 2007
I used this recipe for the seasoning and will rate it as such. The in-laws and better half loved it. I thought it was good, but a different taste to ribs that I wasn't prepared for. I did not grill the ribs, but instead baked them for 2.5+ hours at low temperature, then spread on the barbecue sauce and broiled them for 7-10 minutes, until sauce was bubbly. The meat was tender, but not quite falling off the bone--I like to pick my rib up and eat it, not cut it on my place with a fork! Try this seasoning for a different taste--you just might be pleasantly suprised.
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3 users found this review helpful

Awesome Roast Beef

Reviewed: Jan. 20, 2007
I followed the recipe, but also seasoned the meat the night before using montreal steak seasoning, season salt, and onion the night before. Added beef broth and mushroom soup the next morning and slow cooked for 9 hours. Roast came out really good. My nephew raved about the gravy! It may have been a little salty (i can never tell), but I also used regular cream of mushroom soup instead of the low sodium healthy choice kind i usually use. Next time I will definitely use a lower sodium soup and ease up on the seasoning on the meat. This was my first roast cooking experience and it came out very good. thanks for a good recipe.
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3 users 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

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

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

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

Salmon with Brown Sugar and Bourbon Glaze

Reviewed: Apr. 26, 2007
This was just ok for us. I had no problem with the sauce burning or anything, but to me it was plain. Boyfriend said it was "nothing special." Not sure what I expected this to taste like, but whatever I was expecting, I didn't get it. I'll probably make this again but try to change it some for a different taste.
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2 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

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

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

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

Displaying results 1-20 (of 42) reviews
 
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