MITCHB2 Recipe Reviews (Pg. 1) - Allrecipes.com (1999388)

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T's Sweet Potato Fries

Reviewed: Jun. 25, 2012
Very good. I also skipped the microwave part. I used a mandolin to cut uniform fries. I used the seasoning in the recipe. They weren't crispy, but they weren't limp either. Very good flavor. I'd make them again.
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2 users found this review helpful

Kung Pao Chicken

Reviewed: Dec. 18, 2011
Excellent flavors, even though I only had chili sauce, not paste. I know it will be even better next time with chili paste. As everyone else said, the quantities for the sauce are unrealistic. 5X is the right amount to be served over rice. I made this along with brown rice and broccoli lo mein and busted my gut.
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3 users found this review helpful

High Temperature Eye-of-Round Roast

Reviewed: Nov. 20, 2011
Another 5-stars from me. Every time I've tried en eye of round or sirloin tip it's a tough, bland failure. This was perfect! I inserted a meat probe before putting in the oven so I wouldn't have to open the oven during cooking. 3.1 pound roast, 22 minutes at 475F, then reduced to 180F. After one hour I turned on the temperature probe and simply waited for the meat to reach 145F. Rested for 20 minutes, and it was a perfect meium throughout. Enough drippings for a rich, delicious gravy. I'm not sure what happened to those who gave a 1-start review. I'm glad mine turned out. Couldn't be easier.
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5 users found this review helpful

BBQ Country Style Ribs

Reviewed: Jun. 26, 2011
I wish my experience was the same as the 5-star reviewers. I looked forward to these all week. I cooked them for 3 hours and they weren't even close to tender. I gave them another half hour, but then it was time to eat so I had to just go with it. Very tough, had to be cut into cubes...unappetizing. I estimate they probably needed a minimum of 5 hours.
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6 users found this review helpful

Pesto Sauce

Reviewed: May 19, 2010
This is our favorite pesto recipe. We tried recipes that used pine nuts and found it to be bitter. This one is perfect. I have basil growing in my Aerogarden, so I can easily grab 3-4 cups of fresh basil at a time.
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1 user found this review helpful

Skyline Chili I

Reviewed: Feb. 14, 2010
We've been away from Cinci for 10 years and I still get cravings for Skyline. This is it. It's exactly like I remember. I love the people who say "I left out this, this, this, and this and added this, this this, and this. It was great." Ummm...that's now a different recipe. This chili isn't supposed to have beans or green onions or anything else.
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10 users found this review helpful

Chicken Tikka Masala

Reviewed: Feb. 8, 2010
This was so good! Only change was half-and-half instead of heavy cream. Served with basmati rice. This goes into my rotation, such great flavors.
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2 users found this review helpful

Szechwan Shrimp

Reviewed: Dec. 28, 2009
Great! I was concerned because it smelled "ketchupy" while cooking, but the flavor was great. I used a ton of red pepper because I like it hot. I doubled the recipe, and even then I consider that to be 1-2 servings, so plan accordingly.
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2 users found this review helpful

All American Roast Beef

Reviewed: Aug. 16, 2009
After 90 minutes @ 375, my 2.8 pound roast has an internal temperature of 120 degrees F. Oven and temperature probe are both calibrated and accurate. Thanks a lot.
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7 users found this review helpful

Chicken Lo Mein

Reviewed: Feb. 16, 2009
Excellent. I added 3 TBS of oyster sauce, and used WW pasta. We loved it.
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2 users found this review helpful

Herb Rubbed Sirloin Tip Roast

Reviewed: Nov. 10, 2008
This was just okay. Anyone who compares it to prime rib hasn't had prime rib in a while. :)
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1 user found this review helpful

Big Al's K.C. Bar-B-Q Sauce

Reviewed: Oct. 21, 2008
I just made this for the first time, and it will replace my current "favorite" BBQ sauce. It's excellent. I didn't change a thing. I'll be using this a LOT. Thanks Big Al!
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1 user found this review helpful

Pot Roast in Foil

Reviewed: Oct. 13, 2008
This is the best use of bottom round I've ever tried. I used 2 cans of soup as suggested, but didn't make any other changes. The meat came out perfect and I overate. Will make this again and again.
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7 users found this review helpful

Amber's Sesame Chicken

Reviewed: Oct. 5, 2008
Absolutely fantastic. As most people, I made some changes. I added a teaspoon of cornstarch to the flour mixture, and got the perfect coating when fried. Also, only 1/2 c flour is needed for 1 1/2 pounds of chicken. I left out 5-spice because I hate the licorice flavor, and substituted ground ginger. Finally, as almost everybody seems to agree, this needs much more sauce. I used 12 TBS teriyaki and 8 TBS honey, and it was just the right amount. If you want sauce to cover rice as well, you'd need even more. Instead of mixing the sesame seeds in, I sprinkled them on the finished dish so they would stick to the sauce. Also, I left out the crushed red pepper because of the kids, but I put it on my own serving and it was the perfect complement. This will be one of our favorite recipes, and I have a feeling my wife and I are going to fight over the leftovers for lunch.
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2 users found this review helpful

House Fried Rice

Reviewed: Oct. 5, 2008
I'm still searching for a way to get restaurant-style fried rice at home. This wasn't it. This recipe is totally bland and flavorless. I usually don't change a recipe the first time I make it, but I wish I'd added ginger and rosemary. There was one positive thing I got from this recipe, and that was using day old rice. It got the texture one step closer. But still, this needs flavor.
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4 users found this review helpful

Easy Chocolate Cupcakes

Reviewed: May 11, 2008
THis was good. I made a couple of alterations, but not many. I changed the fat to oil after watching an episode of "Throwdown with Bobby Flay" on cupcakes and her (of course, he battled a woman!) secret ingredient was oil in the batter for a lighter brownie. I also added 12 oz chocolate chips, since my boys were begging me to make chocolate, chocolate chip cupcakes.
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99 users found this review helpful

Chicken and Corn Chili

Reviewed: Apr. 9, 2008
I make a double batch of this about once a month. It's fantastic. But try this: mix this with some warm refried beans and use it as a dip for chips. Awesome.
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2 users found this review helpful

Awesome and Easy Creamy Corn Casserole

Reviewed: Mar. 5, 2008
Excellent! A keeper! I agree that it takes 50-60 minutes to become golden brown.
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1 user found this review helpful

Creamy Potato Leek Soup II

Reviewed: Jan. 13, 2008
This is a keeper. I just realized I bought half-and-half for this, but forgot to put it in! It was still great. I reserved half the fried leeks, pureed everything with an immersion blender, then added the leeks and bacon. Also, i used turkey bacon.
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2 users found this review helpful

London Broil I

Reviewed: Dec. 25, 2007
Fantastic! I made this for Christmas dinner. It was perfect. I couldn't stop eating it. I'll use the leftovers for sandwiches, maybe Philly Cheese or French Dip.
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2 users found this review helpful

Displaying results 1-20 (of 39) reviews
 
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