COTEGARY Recipe Reviews (Pg. 1) - Allrecipes.com (18802175)

cook's profile

COTEGARY

Reviews

Menus

 
View All Reviews Learn more

Chicken Parmesan

Reviewed: Jan. 19, 2014
Made it, loved it. Didn't have Panko on hand but had some fine breadcrumbs and used those. Was still crunchy, flavourful... gone!
Was this review helpful? [ YES ]
0 users found this review helpful

Homemade Mac and Cheese

Reviewed: Nov. 25, 2013
For this recipe I broke my cardinal rule of making the recipe, as written the first time. I took some of the other reviewers suggestions and added a tin of evaporated milk, using whole milk to make up the rest of the 3 cups. I also added some garlic powder and dry mustard to the sauce, topping the mac n' cheese with smoked paprika and Ritz crackers, mixed with melted butter. Crazy good. Could've used a little more salt to bring out the flavours but it was well received by everyone and my wife even had "thirds". Will make again, but only for special occasions. This recipe could be deadly if eaten on a regular basis ha, ha.
Was this review helpful? [ YES ]
0 users found this review helpful

Steak Soup

Reviewed: Nov. 17, 2013
Made as written, very tasty. Had to season a little, to taste, once done. Next time I might try 1/2 the tomato paste as others have suggested. I always make the recipe, as written the first time. Less tomato paste may = less richness in the broth... we'll see. The addition of red wine may compensate. Thank-you "FoodieFamily4" for the recipe :)
Was this review helpful? [ YES ]
0 users found this review helpful

Unbelievable Chicken

Reviewed: Oct. 7, 2013
Made exactly as written except for using chicken breasts. I cut up a whole chicken and used that instead. I made up a bunch of quick week-night dinners and froze them. Actually I had to go back into my "Recipe Box" and figure out which marinade this was as I had marinaded a bunch of meat in different marinades and put them in the freezer. Glad I figured it out as it was quite tasty. Definitely unusual but in a good way. Nice to have a marinade that was different from the rest. I will make this again.
Was this review helpful? [ YES ]
4 users found this review helpful

Six Can Chicken Tortilla Soup

Reviewed: Oct. 7, 2013
Granted, as written the soup lacks some things, hence my 4-star rating. This is what I did... rinsed the beans but added the Rotel and the corn including the water from the cans. I also added 1 chicken breast half, 1 TBS of chili powder and 1 tsp of cumin along with 1/2 C of minced onion, 3 cloves of minced garlic (onion and garlic were sautéed before adding, 1 TBS chopped cilantro and 1 tsp of Mexican oregano. After the cooking time of 15 or so minutes I shredded the chicken and returned to the pot. I garnished with tortillas, cheese, and fresh cilantro. Not watery, just good. Also if you desire some creaminess add a dollop of sour cream to your bowl. A 300% improvement for 5 minutes more of prep time... well worth it.
Was this review helpful? [ YES ]
0 users found this review helpful

Best Steak Marinade in Existence

Reviewed: Jul. 24, 2013
Best? Probably not... but it's up there for sure. Followed the recipe and used on some top sirloin steaks. Tender, juicy, flavourful. Liked it so much I passed it on to some folks at work. Marinaded it for about 9 hours and it was spot on, any longer might be too much.
Was this review helpful? [ YES ]
0 users found this review helpful

Ultimate Twice Baked Potatoes

Reviewed: Feb. 16, 2013
Made these as written for Valentine's Day, adjusting quantities for 4 servings. SOOO good, didn't change anything except to pierce the potatoes a few times with a fork then microwave them for 7 minutes instead of baking. Used russets and scooped out to 1/8" from the skin. Only for special occasions though... if I ate as many as I wanted to I'd quickly be 300 LBS :)
Was this review helpful? [ YES ]
0 users found this review helpful

Delicious Ham and Potato Soup

Reviewed: Sep. 6, 2012
What can I say that hasn't been said already?!?! This soup is excellent and lends itself to infinite variations limited only by the cook's imagination and pantry! I had a ham I double smoked. I boned it out, reserving the meat, and pressure cooked the meaty bone with a mirepoix for 20 minutes. The resulting stock was smokey, rich and flavourful. That was the only departure from the recipe, as written. The soup was thick, rich, smokey and had a velvety mouth-feel. Next time I might use 18% cream to put it over-the-top but it's not neccessary. Other variation that popped into my head: Chicken, Corn Chowder (subbing diced leftover chicken for the ham and adding a tin of niblets). Turkey with dumplings (subbing turkey stock for the chicken boullion/water and adding dumplings. Cheesy Ham and Potato (adding Velveeta or Cheez Whiz to roux before adding it to the stock). I'm looking forward to coming up with and trying out even more variations!! Thanks for the recipe :o)
Was this review helpful? [ YES ]
2 users found this review helpful

Slow-Cooker Chicken Tortilla Soup

Reviewed: Sep. 3, 2012
I wanted something to eat with my Margarita and I didn't want to wait 4-6 hours so I did this in the pressure cooker. Added the ingredients and one, frozen chicken breast half. I brought it up to pressure then maintained it for 15 minutes. I shredded the chicken and returned it to the pot and *VOILA* Chicken Tortilla Soup in 30 minutes. I put tortillas in the bowl, added the soup and garnished it with a lime wedge, avocado, and shredded cheese. Been awhile since I had Sopa de Tortilla back in Mexico, don't know how authentic this is BUT it was quick, easy and best of all tasty! Will add this recipe to the "Soup" section in my recipe book for sure!!
Was this review helpful? [ YES ]
1 user found this review helpful

Pressure Cooker Italian Chicken Soup

Reviewed: Sep. 1, 2012
This soup as written was pretty good. To get the lentils soft enough I needed 11-12 minutes in the pressure cooker. The second time I made it I omitted the barley, used a tin of mixed beans, and substituted kale (for spinach) and Rotel for the salsa. Both versions were tasty but, of course, I preferred the one with my modifications. That's what makes recipes so great, you can change to suit your tastes :) Thanks Julie!!
Was this review helpful? [ YES ]
0 users found this review helpful

Rhubarb Fool

Reviewed: Sep. 1, 2012
I made this for an end-of-summer barbeque as the rhubarb was getting a little "long in the tooth". I thought the flavour of the rhubarb was spot-on. I might've over mixed the mixture a little but it still had a moderately chunky texture. I layered it with whipped cream in champagne glasses, finishing with a huge dollop of whipped cream. I would've liked it a little more if I had made a "crumble" base and put that as the first layer in the glass, just to give it a little different texture and taste. All in all I would make this again!
Was this review helpful? [ YES ]
1 user found this review helpful

Easy Indian Butter Chicken

Reviewed: Apr. 7, 2012
Made this using only 1/4 Cup butter and two tins of evaporated milk (=3 Cups). I thought had made a mistake because it was SO saucy when I finished. On top of that my milk curdled (saved afterwards by my immersion blender) because everything must've been too hot when the evaporated milk was added. This made enough sauce for 2 1/2 lbs of chicken!! I simmered and simmered until it was reasonably thick. I'll make this again (but not too often as I'm sure it's still quite cholesterol laden). I also added 1 tsp of ginger to my garlic/onion mixture. It turns out my curdled milk/sauce was a happy accident. I blended the sauce and everything, even the onions, etc. was pureed. The sauce was rich and oh, so silky smooth!! p.s. Only use an immersion blender if you want the sauce to be extra smooth, NOT a regular blender. If you blend HOT sauce in a regular blender it will ERUPT in a scalding geyser, covering you and your kitchen!!
Was this review helpful? [ YES ]
4 users found this review helpful

Swedish Meatballs

Reviewed: Jan. 10, 2012
I thought this was very good as written, the four stars are for the recipe before additions. I had some missgivings about the meat holding it's shape so I added another 1/4 cup of bread crumbs. I also added a little more beef flavour with some extra OXO. Great with noodles on a cold day :o)
Was this review helpful? [ YES ]
1 user found this review helpful

Traditional French Canadian Tourtiere

Reviewed: Nov. 23, 2011
I've never made tourtiere before so I was a little concerned. My pere (orginally from St. Jerome) said it reminded him of home. First time I made it it was a little crumbly so I added a little mashed potatoes as a binder as previous reviewers had. Worked great, didn't even notice the potatoes. I've been waiting to make this all year (only make it for Christmas dinner along with turkey, maple pecan pie, etc.). Have some "La tire d'erable" to end the meal!
Was this review helpful? [ YES ]
4 users found this review helpful

Scalloped Potatoes and Onions

Reviewed: Oct. 23, 2011
I'm going to give this recipe the benefit of the doubt and give it 5 stars. The first time I made it I had some humungous potatoes from the garden so figuring if they were equal to five large potatoes was difficult. I just sliced enough to fill a 9x13 glass baking dish. Needless to say it came out a little dry albeit with good flavour. This time I used the same amount of potatoes but I doubled the amount of sauce. I added half the sauce after I had layered half the potatoes then added the rest of the potatoes and topped with the remaining sauce. I baked covered for the first hour and a half then uncovered for the remaining 20 minutes or so. People said they were the best "Scalloped Potatoes" they'd ever had. Thanks for the recipe, made me look like a hero :o)
Was this review helpful? [ YES ]
1 user found this review helpful

Grill Master Chicken Wings

Reviewed: Oct. 22, 2011
Tasty. I wasn't sure if the dark soy I used caused the meat to turn dark or the fact I marinated them in a vacume marinator. I will try light soy next time.
Was this review helpful? [ YES ]
2 users found this review helpful

Jamie's Cranberry Spinach Salad

Reviewed: Oct. 13, 2011
I'm often skeptical when trying new recipes. This recipe deserves the 5 stars. I used romaine instead of spinach, still stellar. The perfect salad for Thanksgiving dinner!
Was this review helpful? [ YES ]
4 users found this review helpful

Out of this World Turkey Brine

Reviewed: Sep. 1, 2011
This brine gave very good flavour, even after a short time (12 hours). I had a 10 lb turkey and used my injector to add brine directly to the breast, legs, and thighs. I added a quartered apple and onion to the cavity along with some orange juice, smoked the turkey for 6 hours at 220f (2 hours smoke/heat, + 4 hours only heat). 75-80c internal temp. Nice mild smoke and flavour to the bone :o)
Was this review helpful? [ YES ]
10 users found this review helpful

Mexican Style Shredded Pork

Reviewed: May 4, 2011
As written it's probably okay. I couldn't find chipotlé sauce so I did as others and puréed up some chipotlés in adobo. I added one medium minced white onion, 1 1/2 tsp ground cumin, juice of one lime and 1/2 cup chicken stock. As others suggested I added cilantro 1/2 hour before the end. It reminded me of Chilé Verdé. Very tasty in soft tacos. Ate with some Pozolé, Mexican rice and refried beans.
Was this review helpful? [ YES ]
13 users found this review helpful

Ken's Kickin' Posole

Reviewed: Apr. 27, 2011
Never had Posole before so I have no "yard stick" to compare it to. This was a "killer" hearty "stoup". The tooth-feel of the hominy combined with all the other flavours and textures made it a joy to eat. I added crumbled chicharron to top it, gave it a smokey richness. *Slurp*!!
Was this review helpful? [ YES ]
3 users found this review helpful

Displaying results 1-20 (of 29) reviews
 
ADVERTISEMENT
Go Pro!

In Season

Speedy Weeknight Meals
Speedy Weeknight Meals

We’ll help you get dinner on the table in no time flat.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

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

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