Sabray Recipe Reviews (Pg. 1) - Allrecipes.com (19519449)

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Indian Chicken Curry II

Reviewed: Oct. 12, 2011
Awesome recipe!!! I made chicken curry using this recipe and it was great!! I have been looking for a decent curry recipe and even tried two other recipes prior to this, and was not satistied until I prepared my chicken curry using this recipe. GREAT!! flavor, texture & seasoning, and this is the one I am going to go off of, when I prepare this for friends and family in the future!!! I FOUND MY CURRY RECIPE.
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2 users found this review helpful

Baked Apricot Chicken

Reviewed: Oct. 12, 2011
Delicious Apricot Chicken!! I really enjoyed the flavor and tenderness of the chicken. I personally used boneless chicken in place of chicken thighs & I added some pineapple juice from a can, to give it that extra sweetness. Great Recipe!! Did not realize how well french dressing goes with apricot preserves. Awesome!!
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Grilled Asian Chicken

Reviewed: Oct. 15, 2011
Very good asian chicken, although the soy sauce can give it a salty taste. I added more honey on my chicken, after it was done cooking to make it more flavorful. I did not have ginger root available; so instead I used powdered ginger in place of it. I also used garlic powder instead of cloves, but overall it was good. What is also great about this recipe is, no additional seasoning are needed on the chicken. Awesome combination of ingredients to give the chicken a wonderful taste!!! I also substituted boneless chicken breast instead of bone-in chicken.
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4 users found this review helpful

Baked Teriyaki Chicken

Reviewed: Oct. 16, 2011
This is the first time that I had cooked teriyaki chicken using a recipe card(I usually use just bottled teriyaki sauce) and I had to say this is the best teriyaki chicken I ever had.When I started preparing it I allowed chicken to marinate in sauce for a few hours(8am-2pm). I did a minimal change to the recipe, in that I only used half of the soy sauce the recipe card called for and replaced the other half with teriyaki sauce. I cooked chicken at 425 degrees uncovered and loved the color of chicken after it was done cooking. I did not see a need to baste chicken every ten minutes, but I allowed chicken to cooked 30 minutes on each side. Instead of whole chicken I used chicken wings. I really enjoyed this recipe and I am looking forward to cooking it in the near future!!!
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1 user found this review helpful

Cranberry Chicken III

Reviewed: Oct. 17, 2011
This chicken was delicious!!! I did it exactly the way the recipe mentioned step by step without any subtitutions. I decided to try a new way of preparing chicken and this was good. All of the ingredients went well together. I did not have a grill available, so instead I grilled chicken in a shallow pan and used the stovetop. It still came out just fine. I liked the texture of the chicken after it was done. I saw no need to constantly baste chicken, but I keep turning chicken every 3-4 minutes and poured more sauce over chicken about 5 minutes prior to doneness. The type of chicken I used were chicken legs to prepare this recipe. Great recipe and I will be preparing this again!!
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8 users found this review helpful

Baked Buffalo Wings

Reviewed: Oct. 18, 2011
I had to do alot of substitution for this recipe card. I omit flour and used red pepper paste in place of hot sauce. Some of the other things I added were vinegar, chilli sauce, chilli powder, sugar and some dijon mustard. I poured a bit of Texas Pete hot sauce in wing mixture to give it more flavor. Everything else stayed the same. This is not my typical recipe for hot wings in that I was looking for more seasonings to be added and a VERY SPICY taste to them. Other then that it is good that you post recipes on site and continue to do that. If you come up with another buffalo wing recipe please add to this site and I will be willing to try it.
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2 users found this review helpful

Balsamic-Glazed Salmon Fillets

Reviewed: Oct. 19, 2011
Did not like flavor of mixture, because it was a bit tingy & salty for my taste and I did not add salt; but after adding sugar & corn syrup to mixture, it came out great!! I also sprinkled some brown sugar on salmon after pouring mixture over it. I saw no need in boiling mixture prior to pouring on salmon, so I just allowed mixture to cook right along w/the salmon. I had the mixture to marinade on salmon in refrigerator for a few hours prior to cooking. I probably will not do this recipe that often.
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1 user found this review helpful

Maple Teriyaki Salmon Fillets

Reviewed: Oct. 20, 2011
Good combination of ingredients to give baste that teriyaki taste. I follow the ingredients the way you mentioned and did not make any changes to it, and the salmon was awesome!! I only halfen the amount of garlic cloves the recipe called for. My only suggestion is to try and thicken the teriyaki sauce in a small pan on stove prior to pouring on salmon, because the sauce was a too soupy. Try adding some kind of rogue to the sauce to give it that thickness. Otherwise the flavor of salmon was great and I will be preparing this again!!
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Firecracker Grilled Alaska Salmon

Reviewed: Oct. 21, 2011
WOW!!! This was great!! I loved the way this marinade came out and the combination of ingredients. This is one of the best salmon dinners I ever had. Whenever I have the opportunity to prepare this recipe for friends and family, I am going to recommend this to them. I did not have a outside grill available, so instead I grilled my marinade salmon over the stove top and it still came out great. I can tell by the flavor that it is meant to be grilled outside, but I had to improvise. The only change I made was, because I did not have peanut oil, I used Crisco oil instead, and instead of garlic cloves I used garlic powder. I did not allow salmon to marinade for 4-6 hours due to time, but I am going to try it next time I prepare this dish. Overall, job well done!!
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Yogurt-Marinated Salmon Fillets (Dahi Machhali Masaledar)

Reviewed: Oct. 22, 2011
I did not think flavor went well with salmon. I marinaded salmon overnight(as the recipe said)and add more yogurt to mixture. I prepared two fillets with this recipe, and after I ate the first fillet, I poured honey glaze over the second one to see if it would give salmon more flavor, but it still did not work. The baste was too watery during the cooking process, and I had to pour some juice out the pan halfway through cooking salmons. Instead of garlic cloves, I substituted garlic powder, everything else was the same. Overall, I was not satisfied with dish.
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1 user found this review helpful

Monster Cookies V

Reviewed: Oct. 24, 2011
I just made these cookies tonight and they taste great!!! The only differences is I added butterscotch chips to the recipe, but everything else stayed the same. This is the first cookie I have ever made from scratch and they came out great!! No need in changing the recipe. There were a few cookies that fell apart when I removed them from pan, but overall a job well done!!
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3 users found this review helpful

Spanish Flan

Reviewed: Oct. 24, 2011
The first time I prepared flan dish from this recipe, the flan did not come out right. The caramel was too liquidy, even after I allowed it to set over night. When I checked the flan the following morning, the caramel was still liquidy and the custard part of the dish was darkened on top. I followed the recipe exactly the way it stated but was not satisfied. I highly recommend placing a glass pan of water beneath flan dish prior to cooking(did not specify in recipe) to give it that beautiful color and texture. The second time I prepared this dish, I place a pan of water beneath it, and it came out great.
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Easy Quiche

Reviewed: Oct. 24, 2011
WOW!! This quiche is very good!! I followed recipe exactly the way it mentioned and this dish came out great. What I did differently was change the temperature. Instead of 375 degrees, I cooked mine at 350 degrees. I was in high school when I tried quiche for the first time in my "cooking class" and just now decided to try it on my own. I have to say this is the best quiche I tried from this recipe, and I think the broccoli goes well with this quiche dish!!!
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2 users found this review helpful

Cracked Sugar Cookies I

Reviewed: Oct. 26, 2011
This was not the best sugar cookies I had. When I prepared the dough, it came out great, but after baking cookies it was too breadlike for me. Good combination of ingredients, but I did not like taste and texture afterwards.
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1 user found this review helpful

Greek Souzoukaklia

Reviewed: Oct. 28, 2011
This is great!! I followed the recipe exactly like it mentioned and did not make any changes to it. This is the first Greek dish that I have prepared and it taste wonderful. I did not have skewers available, so instead I made small patties out of them and ate with rice & peas. I grilled over stovetop because I do not have a outside grill available. Overall, Great dish!!!
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3 users found this review helpful

Outrageous Chocolate Chip Cookies

Reviewed: Oct. 28, 2011
These cookies came out awesome!! The only change I made was that I added more brown sugar and white sugar to give it more of a sweeter taste, because I felt dough was too peanut buttery for me. So in order to get rid of some of the peanut butter taste, I added more brown and white sugar to dough. Overall, excellent recipe to make chocolate chip cookies and I will recommended this to anyone!!
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Lamb Shawarma

Reviewed: Nov. 2, 2011
This is my first time preparing lamb and I decided to use this recipe to prepare it. The lamb came out great and the flavor was superb!!! I love how you marinaded the lamb in sauce overnight to enrichen the flavor. I marinade mine 18 hours prior to cooking(prepared saturday night). I had 4 pieces of lamb shoulders and decided to grilled 2 pieces of lamb on stovetop (do not have a outside grill) and I decided to bake the other 2 in the oven at 350 degrees for 45 minutes, and both methods came out great!! This is going to be one of my frequent dishes to prepare for dinner.
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5 users found this review helpful

Red Velvet Cake II

Reviewed: Nov. 21, 2011
I love the combination of ingredients for red velvet cake. I thought texture of cake came out well. Awesome choice of ingredients for cake frosting, in that some recipes do not included soften butter to its frosting. So far this red velvet cake recipe was better than the last two recipes I used to prepare this cake on thanksgiving of last year. I am glad that cocoa powder was not a main ingredient in your recipe compared to other recipes (I do not think it goes well). Great choice and I will recommended this particular recipe to anybody who want's to learn how to bake this cake.
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5 users found this review helpful

Candy Cane Cheesecake

Reviewed: Dec. 24, 2011
WOW!!!! This is a awesome cheesecake!!! I really enjoy that christmasy flavor in this dessert. This is great to make around the holiday season and I recommend this to anyone who is looking to try something new. The combination in the recipe is good in that ,this was my first time making this and the pie came out great!! I will be planning to make pie in the near future. Candy cane sprinkled on top of pie made for a great decoration!!
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2 users found this review helpful

Maple Sponge Candy

Reviewed: Dec. 24, 2011
I enjoyed flavor of this candy!! The only thing I would recommended is not using candy thermonmeter and just waiting until syrup mixture comes to a boil. On the first attempt I allowed syrup mixture to boil at referred temperature, but candy came at hard and burnlike, but on the second attempt I did not use the candy thermonmeter and only allowed mixture to boil for three minutes prior to adding baking soda and then allow it to set in refrigerator for a few hours. Candy came out decent afterwards, and I was able to break them into nicer pieces.
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