For King and Prince Recipe Reviews (Pg. 7) - Allrecipes.com (18900534)

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Mama's Asian Chicken and Rice

Reviewed: Mar. 18, 2011
This had really nice flavor, although I could NOT find Chinese five-spice ANYWHERE!! I used some red pepper and omitted the red pepper flakes (kids). I also had no orange zest, which I think would have really added a nice orange-y flavor to this. My only beef with this recipe was that after simmering my chicken (I used chicken breasts) for 30 minutes, it was dry and a little tough. I think dark meat might be a better fit. That, or I would fry the chicken using the Sesame Chicken recipe from this site (just the batter portion), then toss with the orange sauce and serve over rice. I look forward to trying this again!
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'Chinese Buffet' Green Beans

Reviewed: Mar. 18, 2011
I didn't care a lot for the strong flavor of the oyster sauce, so next time I would either omit it entirely or halve it. Although it did smack of Chinese buffet green beans, there was way too much sauce and way too much sugar. With tweaks I think this could be pretty darn close. My biggest disappointment was trying to use "fresh" green beans (which are not in season right now). The beans themselves were inedible, so this rating is based solely on the flavor of the sauce.
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2 users found this review helpful

Amish Breakfast Casserole

Reviewed: Mar. 16, 2011
This was good, but I think there's a little room for improvement. The bacon did not remain crispy once baked in the casserole, which was expected but still sort of disappointing. I can see how this would lend itself much more to chopped ham or sausage (unfortunately we are not really fans of either). Even after the full cooking time, my hash browns were a little crunchy, and I did defrost them as per the recipe. I think this could be great if you found the right meat, (or no meat at all), and added some fine chopped veggies to the onion saute stage, such as mushrooms, broccoli, green pepper, etc. I subbed onion powder for the onion (as my hubs doesn't like onion), but I think a real onion would have really added something. I will make again, but like I said, I will add lots of other chopped veggies. All in all, good flavor, just a couple of consistency issues. The only addition I made was some black pepper.
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Mom's Buttermilk Pancakes

Reviewed: Mar. 15, 2011
I haven't made buttermilk pancakes in quite a while, so at first glance I thought "no sugar? no vanilla?" but I followed the recipe exactly (I doubled it), and these were fantastic. Everything buttermilk pancakes should be - slightly sour, fluffy, and delicious. We topped with strawberry yogurt and/or syrup.
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6 users found this review helpful

Grandmother's Buttermilk Cornbread

Reviewed: Mar. 14, 2011
This was very very good cornbread. My husband and kids loved it! However, I am born and bred from a long line of southern hillbillies, and this is NOT southern cornbread. Much sweeter, and more like a dessert. To me, this cornbread is good if you want it with jelly, honey, or sorghum, etc., but if you want a good beans n' chili cornbread, go for a southern version with more cornmeal and less sugar. Anyways, this was a huge hit with the family, so I will definitely make it again! :)
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Debdoozie's Blue Ribbon Chili

Reviewed: Mar. 14, 2011
I think my chili quest might be over! I used about 1.5 lbs. ground beef and 1 lb. ground turkey. I opted for mild salsa because my two year old is in a stage where he thinks even cookies are "spicy" for some weird reason, but added a few liberal splashes of Texas Pete to my bowl before eating. I added some additional garlic powder, chili powder, etc., as the one spice packet didn't quite give it enough kick (but I used extra meat). I also didn't know whether or not to drain the beans, as it doesn't say in the directions. I did NOT drain them, but next time I will. This is a versatile chili, and I can envision adding lots of extra veggies, lentils, grains, or other meat "stretchers" which would take this meal even farther. I thought salsa in chili sounded so weird, but I'm glad I tried it! As it was cooking, I didn't think it was all that spectacular, but after about an hour of simmering (and the extra spices), this really came together. Everyone gobbled it down. We served it with a choice of tortilla chips, cornbread, saltine crackers, sharp cheddar, and sour cream. Soooo yummy I can't wait to get hungry again! :) My only changes next time would be to use my own spice blend, as I try to stay away from the packet version of things like that (but in a pinch, it was still good!)
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Jacky's Fruit and Yogurt Muffins

Reviewed: Mar. 14, 2011
These were pretty good. I used vanilla yogurt and the last of a bag of frozen strawberries. The kids loved them! Definitely not my favorite muffin ever, but still good. I usually try to make things healthier, but I followed this recipe as-is. I made 12 muffins, but I could have probably made closer to 16 - they were huge!
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Potato and Bean Enchiladas

Reviewed: Mar. 13, 2011
We really enjoyed this. I roasted my potatoes for at least 30 min, and they were still a little crunchy, even after the addition 20 min baking time for the whole casserole. I diced them pretty small, so I was surprised they didn't cook down, but I was in a rush and didn't have time to cook them longer. Oh well, next time. I also couldn't find queso fresco, which I really like, so I used the last of a bag of Mexican blend and some cheddar. I also just bought a jar of green salsa instead of the tomatillos, and next time I would either add even more, or buy some green enchilada sauce. All in all, these were really good with a dollop of sour cream!
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Totally Tangy Baked French Fries

Reviewed: Mar. 13, 2011
All the adults really enjoyed these, although MUCH too spicy for the kids. I didn't add any red pepper flakes, so I'm surprised how spicy these were (and I like to think we have a pretty high spice tolerance)... All in all, I will definitely make again, but cut down even more on the the spicy stuff so my kids can also enjoy. Yum! I liked 'em dipped in mustard.
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2 users found this review helpful

Aunt Anne's Coffee Cake

Reviewed: Mar. 12, 2011
This was a really good basic coffee cake. It was difficult to get so little batter spread all the way to the edges in a 9x13, but I got it most of the way and it rose up beautifully and filled the whole pan. The cake itself was just a touch on the dry side, and the topping recipe made TONS of streusel. Next time I would definitely layer the topping and cake in a couple of layers (although I don't know how - the batter was spread pretty thin with just one layer! Maybe I'll just halve the topping recipe...) Anyways, good cake, we all enjoyed it for a special Saturday morning breakfast. Also it came together fairly quickly so my impatient kids didn't have to wait too long! :)
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Cheese Herb Bread

Reviewed: Mar. 11, 2011
Really nice bread! I don't have a bread machine, so made it in the KA with the dough hook. I also had no dry milk, so I used 1 c. warm water and 1/4 c. milk. I probably added closer to 1/4 c. Parm. This turned out really good with our chicken pasta - the kids couldn't get enough. Thanks! Comes together quick and easy. I made one loaf and baked it at 350 for about 32 minutes.
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Pesto Chicken Florentine

Reviewed: Mar. 11, 2011
This was really good. I used homemade alfredo sauce and probably about 1/4-1/3 c. of pesto rather than the 2 T. I also used leftover cooked chicken (Rosemary Ranch Chicken Kabobs from this site) and it was really good in this. I added diced tomatoes and was going to add mushrooms but used them up on pizza last night. We really enjoyed this, even though we changed a few things, it was basically the same creamy pesto pasta - a big hit with the hubs and the kids. :)
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Roast Sticky Chicken-Rotisserie Style

Reviewed: Mar. 1, 2011
I have to admit something. In all my years of cooking I've never roasted a bird. Turkey or chicken. I've just always lived close enough to friends or family to have family holiday dinners, and somehow, I never got bird duty. Of course I helped my mom growing up, but never on my own. We loved this! It was sooo tasty and moist and delicious, and we'll be eating on it for the whole week. The dark meat was absolutely to die for, and the white meat stayed moist, although not nearly as flavorful. But we'll use that for soups and other things and just eat the dark meat plain. I couldn't stop picking pieces off, and I nearly couldn't move the chicken onto a cutting board because it just about fell apart in my hands. I'll use this recipe over and over. Make homemade chicken stock from the carcass and nothing goes to waste. There's a way to stretch your $5... :) I used one 7 lb chicken instead of 2, but used the full spice rub. Thank you thank you my fear of bird roasting is officially conquered!
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Orzo and Rice

Reviewed: Mar. 1, 2011
As is, it was a little bland. I ended up adding garlic salt and Parmesan cheese and that made it quite delicious and a nice side to our roast chicken. A good crowd pleaser with a few additions!
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Simple Sweet and Spicy Chicken Wraps

Reviewed: Mar. 1, 2011
I had high hopes for these when I started cooking them due to the high reviews. As I made each part (sauce then chicken), I was tasting them individually and thinking "hmm... just kind of ho-hum." But somehow it all came together in burrito magic and tasted AWESOME. I grated my cuke rather than chopping because it just seemed faster, and that way I was able to squeeze a lot of the excess water out, which was good because these wraps were super messy and drippy! The only other thing that I would try next time is perhaps using shredded chicken from a crockpot or something as my chicken was kind of tough by the time it cooked so long. Other than that, flavors were incredible, spicy and hit the spot! Too spicy for the kids, but we loved 'em. Hubby wanted cheese on his second one, but I only had room for one, so I'll try cheese on mine next time too. Thanks Rich!
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4 users found this review helpful

Runza Burritos International

Reviewed: Feb. 25, 2011
Don't know if I missed something or what, but I added tons of extra spices and these still just didn't do it for us. I really wanted to like these, but we won't make them again. :( Sorry.
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Ten Minute Enchilada Sauce

Reviewed: Feb. 17, 2011
We are travelling right now, (my husband is on temporary duty), so I had only the most basic of kitchen tools and a handful of recipes I grabbed before we left. My enchilada sauce recipe wasn't one of them. This seemed the most similar to mine that I could tell, except mine uses butter instead of oil. I used 3 T. butter, and doubled all the spices except for salt and chili powder. I only had about 3 T. chili powder left so I used pretty much all of it. This was pretty darn good! Didn't make quite enough and could've used perhaps some beef or chicken bouillon (which I didn't remember that my recipe uses till after the fact), but in a pinch this was great! I'll use again and again. Made the Pineapple Enchiladas from this site, and me and my pregnant belly are stuffed and satisfied (albeit very temporarily...) :)
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Easy Mexican Casserole

Reviewed: Feb. 11, 2011
We liked this, but it lacked something I can't quite put my finger on. The chips as a bottom layer was kind of a waste - turned totally soggy. I almost skipped the chips and just baked this as a dip, but I decided to do it as written at the last minute. Won't use chips again. Tortillas or nothing at all, but the you couldn't even taste the chips they were such a soggy mess. I added something extra (green chiles, homemade taco spice?) that made this too spicy for the kids, but no fault of the recipes I'm pretty sure. My sour cream layer also curdled and looked pretty unappealing - next time I'd just mix it with the meat layer to prevent this. All in all, we ate this pretty much as chip dip, and it was tasty. I'd tweak a few things next time. Used ground turkey and low fat cheese and sour cream and couldn't tell a difference at all. A good standby with some tweaking.
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Baked Potato Skins

Reviewed: Feb. 8, 2011
These were good, but not so "wow" that I would just rave about them. The spices sort of slid off the potatoes onto the greasy pan, and they would've been a lot more tasty if they'd stayed on, because the parts that had spice were crispy and good. We didn't have green onions, but they were good without them too.
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Grandma Johnson's Scones

Reviewed: Feb. 8, 2011
Growing up overseas, I was exposed to a lot of different cultures' foods, and scones was a regular favorite. These were good, but not quite as good as I remember the scones from my childhood.
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