ABoston Recipe Reviews (Pg. 1) - Allrecipes.com (1539502)

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Juicy Roasted Chicken

Reviewed: Jun. 1, 2012
Always gets loads of compliments. Sometimes I add an apple and/or an onion in the chicken cavity. Definitely give the chicken time to rest. It improves the end result, and is also a great opportunity to finish preparing the rest of the meal!
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1 user found this review helpful

Fluffy Biscuits

Reviewed: Jun. 1, 2012
Fantastic and so easy. I typically make this with a 50-50 mix of butter and shortening, and I use buttermilk if I have it on hand. These modifications are my preference, but the biscuits are also fantastic when made per the recipe.
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0 users found this review helpful

Jicama, Carrot, and Green Apple Slaw

Reviewed: May 21, 2012
Read the Most Helpful reviews for additions that turn this very good salad into a spectacular dish. Examples are peanuts, dried herbs, and dried fruit.
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2 users found this review helpful

Vicki's Hush Puppies

Reviewed: May 20, 2012
Although many reviewers feel that these are too sweet, I disagree. I like the sweetness but still think that they need "more.' Canned corn, Old Bay, garlic powder, pepper, salt, jalapeños, etc. Also,per other reviews, I added a couple of tablespoons of milk and let the mixture sit for a couple of minutes to thicken. With these changes, I think that the hush puppies are excellent.
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1 user found this review helpful

Horseradish Deviled Eggs

Reviewed: May 20, 2012
Huge hit at parties, no modifications except that, instead of using store bought mayo, I make my own mayo using the Whole Egg Mayo recipe on this site. It takes only one minute and I consistently hear that it provides a creamier, smoother texture to this recipe's yolk filling. Also, do not use fresh eggs when making any deviled egg recipe. Eggs are so much easier to peel when they are at least 5 days old.
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1 user found this review helpful

Dave's Low Country Boil

Reviewed: May 20, 2012
Great for parties. Easy to make, and exciting for guests. The recipe is for 15 but I consistently find that it feeds about 20 adults.
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4 users found this review helpful

Smooth Sweet Tea

Reviewed: May 20, 2012
Absolutely perfect balance.
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1 user found this review helpful

D's Skillet Gravy

Reviewed: Jul. 13, 2011
Very very good, whether one uses beef, sausage, or chicken drippings.
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3 users found this review helpful

Sausage Dressing

Reviewed: Jun. 13, 2011
LOVE this dressing! Like other reviewers, I find that this recipe is very versatile, so play with substitutions to make it work for your preferences. For example, my family prefers dried cranberries to fresh, and they also like dried tart cherries, currants, and sultanas. We sometimes sub pecans for walnuts. However, I do not modify the spices. And I think it is essential that you include the fresh orange. Once, I made the recipe and didn't have an orange, so I used a few tablespoons of oj. The result was okay, but not as interesting as the essence you get from the orange rind's oil. My favorite bread for this recipe is multi grain. Whole wheat is also good, but multi grain provides a better texture. Although I enjoy white bread for some dressings, I don't think it's very good for this recipe.
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3 users found this review helpful

Catherine's Spicy Chicken Soup

Reviewed: Jun. 13, 2011
Absolutely wonderful soup! Complex flavors, yet so ridiculously easy to make. How can it be so good?!?! Like others, I reduced the chili pepper substantially. I am a baby when it comes to spicy heat, so I reduced from 3T to 1T, and that was the perfect temp for me. I think that few people would truly enjoy the intense heat of 3T. I serve with a chunky lime wedge, as I fnid that fresh lime or lemon juice squeezed just before eating brightens the flavors. I've made this vegetarian and it's great that way. Enjoy!!
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5 users found this review helpful

Ratatouille

Reviewed: Nov. 4, 2010
Absolutely fantastic as written. We prefer more garlic and more tomatoes... The recipe makes about twice as many servings as listed.
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3 users found this review helpful

Bolognese Sauce

Reviewed: Sep. 23, 2010
"Stupendously delicious!" declares my boyfriend! I made only a few changes and think they changed the recipe from 4 to 5 stars. First, I fried the bacon, removed it from the pan and reserved the grease in the pan. Second, I fried the onions, carrots, and celery, with one extra stalk of celery in the bacon fat over medium-high heat until the vegetables softened, about 7 or 8 minutes. I removed the veggies and set them aside. Third, I fried the meat and as it browned, I added the garlic. Fourth, I used fresh herbs instead of dried, and tripled the amount. Fifth, I added all ingredients together in an oven-safe pan and cooked it for two hours on 250 F in a convection oven. This cooking process allows the amino acids and sugars to combine into some amazing flavors and aromas. It also results in a little dehydration, which makes the sauce a little drier/thicker and much richer. Absolutely wonderful!
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22 users found this review helpful

Turkish Fish Stew

Reviewed: Aug. 25, 2010
Wonderful, tasty dish that's easy and quick to make.And it's great as leftovers! I followed others' recommendations and made just a few changes. First, unless you can handle a whole lot of heat, I would strongly advise cutting the crushed red pepper down significantly. I cut it from 1 1/2 tsp to 1/2 tsp, and it was still pretty intense so I now reduce to 1/4 tsp and leave crushed red pepper on the table for others to use if they'd like more heat. Usually no one adds any. Second, add more wine, if it's available. Third, throw in a handful of golden raisins at the end. Fourth, reduce the couscous by half to keep a reasonable ratio of couscous to stew. Fifth, use veggie stock instead of water in both the couscous and the stew. Sixth, for fish, I have had success with various flaky white fish: tilapia, perch, cod, haddock, and flounder. I have no preference; I simply choose what is fresh and wild caught.
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18 users found this review helpful

Shrimp, Leek and Spinach Risotto

Reviewed: Jul. 26, 2010
Very good recipe. I agree that the risotto preparation must be modified. It requires almost a 4:1 ratio of stock to rice, and it takes a lot of attention and at least 30- 45 minutes to cook. There's just no shortcut to making a good risotto... In addition, I prefer to prepare the scallops and shrimp separately. I use large scallops and like to prepare them over high heat so they caramelize- yum! And preparing the shrimp separately simply prevents them from over-cooking. Last, I suggest you scale down the recipe. Based on other reviews, I reduced the recipe from 4 to 2, yet we had enough for 5 adults!!
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2 users found this review helpful

Brown Sugar Meatloaf

Reviewed: Jul. 19, 2010
I followed H20Smiles' modifications, as they seemed to be widely used. Still, my family thought the meatloaf was a bit bland. The next time, I kept the following modifications: used only one egg and 1/2 c milk. However, I doubled the ginger and pepper, and almost doubled the salt. Also, I did not decrease the brown sugar, and to the ketchup topping, I added 2T of Worchestershire instead of 1T. My family liked the recipe a lot more this way.
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2 users found this review helpful

Cherry Cobbler I

Reviewed: Jul. 12, 2010
Cut sugar by half. Cut water from 1 cup to 3/4. Expect to bake 5- 10 min more.
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7 users found this review helpful

German Red Cabbage

Reviewed: Dec. 19, 2009
Fabulous as written! Great recipe for sweet/sour cabbage!
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4 users found this review helpful

Blackberry Fool

Reviewed: Dec. 19, 2009
I guess I am odd man out here, as all other reviewers enjoyed the dessert. I followed the directions exactly, but most of my guests and I found the dessert bland. It looked nice and had a pleasant mousse-like texture, but the taste was really uninteresting. I much prefer the Lemon Lime Mousse recipe on this website, for a refreshing, light dessert.
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5 users found this review helpful

Lemon-Lime Mousse

Reviewed: Dec. 17, 2009
Makes what I would consider 5-6 servings. Place in dessert glass using a pastry bag with a wide piping attachment. Added a sprig of mint and a raspberry or blackberry as garnish. Can easily make many hours ahead, but I prefer to not leave it in the fridge overnight-- I feel that the whipped cream texture is nicer when the mousse is not so 'old.'
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12 users found this review helpful

Roasted Veggie Stock

Reviewed: Nov. 26, 2009
I love this as is, but a meat eater might prefer to have some veal bones roasted along with the veggies.
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2 users found this review helpful

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