Baking Nana Recipe Reviews (Pg. 1) - Allrecipes.com (13432715)

cook's profile

Baking Nana

View All Reviews Learn more
Photo by Baking Nana

Omelet in a Mug

Reviewed: Jun. 23, 2012
I use two whole eggs, I didn't feel like separating eggs, some left over cooked Italian sausage and some diced peppers. My microwave is pretty powerful, I cooked for 1 minute and the egg puffed up really high - took it out, couldn't really stir it as it was mostly cooked. The egg deflated and I just used a knife to move the egg around the mug, add a little cheese and back into the microwave for 30 seconds. Make sure you spray the mug well and the egg will just slide right out. BTW - this is great with just one egg in a ramekin for one minute. Perfect for making egg McMuffins.
Was this review helpful? [ YES ]
320 users found this review helpful
Photo by Baking Nana

Classic Hash Browns

Reviewed: Mar. 17, 2012
Great method for cooking hash browns. I grated the potatoes into my salad spinner full of cold water - used that to triple rinse the potatoes and then drained them and spun the water out. The clarified butter is perfect for these as it can cook at a higher temperature than whole butter. I used a cast iron pan and don't flip or stir until you get a nice crisp bottom - then flip and stir and crisp up the rest. Excellent!
Was this review helpful? [ YES ]
290 users found this review helpful
Photo by Baking Nana

Baked BBQ Baby Back Ribs

Reviewed: Apr. 27, 2012
This is a 10 star recipe - the best & easiest method to make ribs. As indicated - use your favorite dry rub and your favorite BBQ sauce but use this low and slow method. For make ahead 'ready to BBQ Ribs' I usually coat the ribs in the dry rub and wrap tightly and let sit in the refrigerator over night. Bake at 250 for at LEAST 2 hours - sometimes they take longer. Then I let them cool in the package - drain the juices out of the package and store in the refrigerator until we are ready to grill. Finishing them on the grill, using indirect heat is so easy and there is virtually no clean up other than to wipe your chops and toss the bones. Enjoy!
Was this review helpful? [ YES ]
190 users found this review helpful
Photo by Baking Nana

Roasted Asparagus with Parmesan

Reviewed: Mar. 8, 2012
What isn't to love! Adjust cooking time for the size of your Asparagus. About 10 minutes was good for mine. Enjoy!
Was this review helpful? [ YES ]
178 users found this review helpful
Photo by Baking Nana

Chef John's Perfect Mashed Potatoes

Reviewed: Jan. 29, 2012
Classic! This is THE method to use for really good mashed potatoes. It is essential to add salt to the cooking water - oh and start with cool water - bring to temp and then reduce the heat so the water just simmers, not boils. This way the taters cook evenly. Thanks for posting this Chef John.
Was this review helpful? [ YES ]
172 users found this review helpful
Photo by Baking Nana

Chef John's Homemade Chicken Noodle Soup

Reviewed: Mar. 21, 2012
I love how simple this recipe is. This is just plain comfort food. It all comes together so quickly too. I weighed the 4 oz of egg noodles and measured them - it was about 2 cups in my large glass pyrex measuring cup. Remember your soup will only be as good as your broth / stock. Enjoy!
Was this review helpful? [ YES ]
165 users found this review helpful
Photo by Baking Nana

Chef John's Beef Goulash

Reviewed: Feb. 1, 2013
Boy is this a great recipe! I had the front window open and a neighbor and the UPS man stopped by to ask what was cooking! A couple of things that are not mentioned in the recipe but are in the video - first Chef John used a mortar and pestle to grin the caraway seeds - well let me tell you caraway does not like to be crushed, but this is really an essential part of the recipe, if you have a spice grinder - use it, otherwise be prepare for some heavy duty crushing with the mortar and pestle. Also, cool the skillet between doing the onions and toasting the spices - I came dangerously close to burning those preciously ground spices! The video recommends simmering with the lid off - which I did and is probably also why the neighbors came asking about dinner. This was a rich and beautiful stew - company worthy for sure, especially on a cold fall or winter evening.
Was this review helpful? [ YES ]
153 users found this review helpful
Photo by Baking Nana

Stupid Simple Roast Chicken

Reviewed: Oct. 4, 2012
What can I say - straight forward crispy skin and moist and tender meat. One tip - rinse the chicken and then set it upright to drain and dry - even in the refrigerator for several hours or at least for 30 minutes room temp. You will be surprised at how much water drains out. The salt really makes for a great crispy skin. Thanks for a no fuss recipe.
Was this review helpful? [ YES ]
144 users found this review helpful
Photo by Baking Nana

Chef John's Mushroom Gravy

Reviewed: Feb. 11, 2012
I love mushrooms and I loved this gravy. Warning though....I used salted butter - salted the mushrooms, as instructed and did not use low sodium beef broth. By the time the gravy had reduced it was a little salty for us. My fault entirely but just a heads up to others who will be making this. Delicious - Thanks Chef John.
Was this review helpful? [ YES ]
142 users found this review helpful
Photo by Baking Nana

Paleo Slow Cooker Pork Loin

Reviewed: Jun. 16, 2011
I was looking for a recipe that had all the ingredients in the house and this one fit the bill. I was a little hesitant about 3 Tablespoons of Curry - but no worries this was awesome. I didn't have potato starch so I used a litttle bit of cornstarch mixed with cold water but didn't thicken the sauce until the meat was done. I served this with Jasmine rice and steamed green beans. Hubby says that this is "Meat and Potato" guy approved. I will be making this again, for sure. As a side note I used a 4 quart slow cooker and there was more than enough room maybe even a little bit big for this recipe.
Was this review helpful? [ YES ]
140 users found this review helpful
Photo by Baking Nana

Braised Corned Beef Brisket

Reviewed: Jan. 27, 2013
Awesome recipe - Easy and so delicious! Thank you Mauigirl. This is a keeper for sure. After searing I placed the corned beef on a rack above the little bit of water - followed the instructions as stated - the wonderful aroma of this braising was not to be believed. I offered to set some aside for my daughter to take home to her corned beef hating husband and he absolutely loved it. I will have to make more tomorrow. Thank you! UPDATE I made this again last night. I got a really nice flat cut corned beef at Costco - very lean. I used about a tablespoon of the browning sauce. I triple wrapped the corned beef in heavy aluminium foil on a baking sheet. It cooked for about 5 hours at 275. We ate some for dinner and then I used a slicer to thin slice the rest for sandwiches. Perfection!
Was this review helpful? [ YES ]
139 users found this review helpful
Photo by Baking Nana

Paleo Omelet Muffins

Reviewed: Dec. 8, 2012
Easy fast and pretty tasty too. I had to use yellow peppers, didn't have red. I scaled this back to 2 servings but still ended up with 7 egg muffins. I used a standard sized cupcake pan which I sprayed well with cooking spray. If you make the full recipe plan on getting more than 8 egg muffins. Thanks for a good breakfast, Becki.
Was this review helpful? [ YES ]
139 users found this review helpful
Photo by Baking Nana

Amazing Muffin Cups

Reviewed: Mar. 2, 2013
I made these for a weekend breakfast but instead of frozen hash brown potatoes I used 3 medium sized russet potatoes, peeled and grated with the food processor then placed in the colander of a salad spinner and soaked in cool water to remove some of the starch. Empty the water and spin the grated potatoes dry. 2 cups of cheese is WAY too much - there would have been no room for the sausage, peppers and eggs. Bake times were perfect. I have a few left over and think they will make for a quick on the go breakfast snack. Update: I made these again with just a couple of changes that worked well. I used paper cupcake liners, sprayed with cooking spray. I reserved the cheese to just add some to the top at the end of baking time. This way I was able to fit a lot more sausage into each muffin cup. Using the convection setting on my oven really helped to crisp up the potatoes. These reheat very well, perfect for a quick breakfast on the go.
Was this review helpful? [ YES ]
120 users found this review helpful
Photo by Baking Nana

Cranberry Apple Stuffed Pork Loin

Reviewed: Oct. 15, 2010
My husband and I really enjoyed this recipe. I did make a few changes - As pork loin can be a little too lean - I brined the pork. I don't usually buy Stovetop stuffing but I did have a bag of Mrs. Cubison's Cubed Stuffing. I made the whole bag of the stuffing - used some in the pork roast and served the rest on the side. I sauted the apples, dried cranberries & pecans as well as adding 2 stalks of celery and half a chopped onion with 1/2 a stick of butter. Used about 1 1/2 cups chicken broth to make up the stuffing. My pork loin was really thick - rather than trying to pound it thin I laid it on it's side as directed and sliced to within a 1/2 inch of the other side, laid it open like a book and then from the center of the roast sliced it both to the right and again to the left - folding back the meat. I ended up with a nice thin rectangle of pork. Spread the stuffing on the pork and rolled it up like a jelly roll. I didn't need to tie mine with kitchen twine. I notice that most recipes for pork roast call for cooking to 160 degrees....which can lead to dried out meat. I cooked mine to 140 - 145. Let rest while I made gravy out of the pan drippings (which were beautiful). Final internal temp. was about 150. Served with baked potatoes, green beans and Cranberry, Apple Apricot sauce. Delish! Thanks for an inspiring recipe.
Was this review helpful? [ YES ]
113 users found this review helpful
Photo by Baking Nana

Glazed Carrots

Reviewed: Dec. 7, 2012
A nice recipe. I love carrots just the way they are. This recipe might get those on the fence about carrots to give them a try. I don't think I would use fresh from the garden carrots for this, as they are usually pretty sweet. But it does help perk up store bought carrots that don't tend to be as sweet. Thanks!
Was this review helpful? [ YES ]
107 users found this review helpful
Photo by Baking Nana

Spicy Bacon-Wrapped Scallops

Reviewed: Dec. 21, 2012
Very nice and oh so quick. Here is a secret to a good sear on the scallops. Get your pan screaming hot - I used Grape Seed oil, as it has a high smoke point - place your wrapped scallops into the pan - don't over crowd them - and DO NOT MOVE them. The temptation is to shake and move the scallops around but hands off! About 3 minutes, give them a flip and the same thing with the other side. Let them sear without moving them. Have everything else for dinner ready and waiting. I served these with a lovely salad with sliced oranges, red onion, baby lettuce and sliced mushrooms. What a perfect meal.
Was this review helpful? [ YES ]
103 users found this review helpful
Photo by Baking Nana

Apple Braised Pork

Reviewed: Sep. 19, 2011
This gets a 5 star review from the whole family including the onion hating 13 year old. :) I made the recipe as directed - although I will admit I did not measure the spices and I am sure I did not use 1 teaspoon of any of them. I just gently sprinkled with pepper, sage, thyme and salt. Browned on all sides as directed. Do NOT cook to 160. As of "May 24, 2011 - The U.S. Department of Agriculture (USDA) is updating its recommendation for safely cooking pork, steaks, roasts, and chops. USDA recommends cooking all whole cuts of meat to 145 °F as measured with a food thermometer placed in the thickest part of the meat, then allowing the meat to rest for before carving." At 325 this roast will take less than an hour - depending on the size the temp of the roast plan to start checking at 45 minutes. If you don't have apple juice concentrate - use apple juice. I used my hand blender to puree the gravy. By the time I was done taking a picture the family was heading back for seconds - by the time I was done they had gone back for thirds! Hubby says I need to make apple sauce to go on the side and well as in the gravy, Next time! There will be a next time. Thanks for a great recipe.
Was this review helpful? [ YES ]
99 users found this review helpful
Photo by Baking Nana

Bacon Wrapped New Potatoes

Reviewed: Jun. 25, 2011
These were pretty tasty and would make them again next time without the ranch dressing mix. It made them a little too salty. Next time I will roll in garlic olive oil and wrap in the bacon. Depending on the size of your potatoes you might need more bacon. I did par boil my potatoes - cooled and then wrapped them in bacon. They can be made ahead and stored in the refrigerator. They are a bit fiddley to assemble - but easy and fast to grill. Keep your eye on them though so they don't go up in flames! *** Yes, these can be done in the oven. Might make for a tasty appetizer.
Was this review helpful? [ YES ]
99 users found this review helpful
Photo by Baking Nana

Homemade Chicken Gravy

Reviewed: Jan. 28, 2012
OH BOY! This is REAL Chicken Gravy! Don't be afraid to cook your roux - if needs to be cooked slowly to a blonde stage - like Chef John says it will smell like pie crust. Good chicken stock makes a huge difference with this gravy. I did add a pinch of cayenne pepper to the roux along with some white pepper. Then proceeded as directed....taste tasted and added a bit more. Will I make again? You bet!
Was this review helpful? [ YES ]
98 users found this review helpful
Photo by Baking Nana

Slow Cooked Ham and Potato Chowder

Reviewed: Jul. 15, 2013
I had to change this up a bit - but used all the same ingredients. I started this stove top - melted the butter and sauteed the onions, a clove of garlic a diced carrot and a 2 stalks of celery (not called for in the recipe) added the flour and made a roux. I stirred and cooked that down, added chicken broth, instead of water and the chicken soup base. Added the corn, parsley, dill and celery seed and chicken soup. Then added the potatoes - brought to a simmer and then added it all to the slow cooker set on low. I would suggest dicing the potatoes fairly small and I think I would omit the chicken soup next time and use use some milk when I made the roux. This is rather salty with the ham, canned soup etc... be careful adding any extra salt. Overall we were very pleased with this soup, I would really just suggest changing the method.
Was this review helpful? [ YES ]
94 users found this review helpful

Displaying results 1-20 (of 940) reviews
 
ADVERTISEMENT
Subscribe Today!

In Season

A Day To Remember
A Day To Remember

Memorial Day is a time to get together with friends and family for food, fun, and memories.

Potato Salad
Potato Salad

Nothing beats a big bowl of cool, creamy potato salad at your cookout.

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

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