Love/HateCooking Recipe Reviews (Pg. 1) - Allrecipes.com (13864580)

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Chicken Milano

Reviewed: Jan. 9, 2009
This was wonderful. My entire family (picky eaters included) ate it up and raved about the sauce. I agree with other reviewers that the sequence of preparation is awkward. I cooked the chicken first (seasoned, dredged in flour, then sauteed it in butter & olive oil). Took the chicken out and kept it warm on a plate covered with foil. Then, I made the sauce in the same pan while starting the pasta. I doubled the sauce recipe because some of us like our pasta to be drowning in sauce : ) The additions/changes I made were: two teaspoons of flour added in with the broth to thicken it a bit (just preference, not necessary); about a 1/3 C. of white wine; and I used half & half instead of heavy cream. Very, very good. Thank you for sharing this recipe!
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17 users found this review helpful

Lemony Turkey Breast

Reviewed: Jan. 22, 2009
This was okay. I like that it is a very healthy recipe. I used a 2-1/2 lb. boneless, skinless turkey breast (aka "turkey london broil" in some supermarkets). Just make sure that if you use a boneless breast, you don't overcook it; it will cook up much faster than a bone-in breast. My kids and husband ate it up enthusiastically. I guess for me, I would like a bit more flavor. I plan to experiment with this and see if I can add something to it. I will try it again; it just wasn't my favorite.
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15 users found this review helpful

Chicken Breasts with Balsamic Vinegar and Garlic

Reviewed: Jan. 8, 2011
A little balsamic goes a long way, in my opinion. We liked it, but felt it was a little too sweet, and I will cut back on the balsamic next time. Also, I think simmering the chicken for 10 minutes after it already cooked on one side for 3, causes it to be over cooked. After flipping the chicken, I cooked it for another 2 - 3 minutes, then took it out of the pan, kept it warm on a plate, and made the pan sauce seperately....poured over chicken and there was plenty of flavor w/o the dredge/crust getting soggy in the pan. Will make this again; I'll just tweak it a little for our preference.
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2 users found this review helpful

Toll House Pie I

Reviewed: Jul. 17, 2010
I followed the recipe exactly, and I did not have any problems with excess butter. Make sure you take the time to beat the eggs until foamy, and mix it all very thoroughly. I had a nice, smooth batter to pour into my pie crust, and it baked perfectly for me.
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2 users found this review helpful

Home Style Macaroni and Cheese

Reviewed: Jan. 19, 2009
I have been making this recipe for more than 10 years. I found it (called "Company Mac & Cheese) in a cooking magazine. I make it exactly as written; no changes. It is excellent.
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2 users found this review helpful

Three-Cheese Spaghetti Bake

Reviewed: Nov. 28, 2008
My family did not care for this. Perhaps more sauce would improve the dish. When we dug into the spaghetti/cheese/egg mixture underneath the top layer of sauce, the texture was dry. Flavor was "so-so" and not enough to make up for the dryness.
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2 users found this review helpful

Yogurt Cake

Reviewed: Aug. 22, 2010
I've made this twice now. I used butter instead of margerine. And like another reviewer, I didn't have the lemon yogurt, so sub'd vanilla with some lemon zest. It is a wonderfully moist cake. The first time, I baked it for the full hour and thought it was a bit over-baked. The second time I baked it for 55 minutes, and it was perfect.
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Baked Penne with Italian Sausage

Reviewed: Feb. 12, 2009
This was good, although not a favorite for me. My husband and children liked it very much. I made a few changes to the sauce: I made the sauce in a separate pan: sauteed two cloves of crushed garlic in olive oil before adding the canned sauce, paste, and tomatoes. Then added 1 tsp. salt, 1 T. sugar, and some italian seasoning. Deglazed the sausage pan with wine, then dumped it all into the saucepot to combine. Poured over pasta in casserole dish and followed the directions for cheese and baking. I still feel it could have used something else - not sure what; maybe some parmesean?
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Grilled Shrimp Scampi

Reviewed: Jan. 18, 2009
Excellent flavor; restaurant quality dish. The only change I made was using half olive oil and half butter. I grilled them on my George Foreman for 3 minutes, and served them over pasta with a garlic & olive oil "sauce". Thank you for the great recipe!
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1 user found this review helpful

Clone of a Cinnabon

Reviewed: Dec. 26, 2008
These were excellent (though not the same as a Cinnabon). I made these on Christmas Eve for our family to have on Christmas morning. We just warmed them in the microwave, and they were perfect. What I love about this recipe is the dough itself (often, it's the icing &/or filling that MAKES the bun). But the dough in this recipe is rich and flavorful. These are "substantial" buns - filling and very satifying. I would not double the icing recipe (I did and there was just too much left over), but I would make a recipe and a half. Also, I followed the instructions from another reviewer to make these by hand, and it worked perfectly. I will be using this recipe for cinnamon buns from now on. Thank you!
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Garlic Cheddar Chicken

Reviewed: Nov. 28, 2008
This was good and I'll definitely make it again, but with some changes next time. I thought there was a bit too much butter, so I will cut back on that - as another reviewer mentioned, the breading was a bit soggy. I think next time, I'll experiment with crushed cornflakes or some other cracker crumb for the coating. Otherwise, the flavor was great, and it's an easy dish to prepare. Thank you!
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Special Buttercream Frosting

Reviewed: Nov. 20, 2008
This is my first review on AllRecipes and I regret that it is a negative one. I followed this recipe as written, except I used 1/2 cup butter and 1-1/2 cups shortening. There is no butter flavor at all, and it is sickening sweet. Also a tad greasy, but another reviewer mentioned that Crisco should not be used, and that is what I used. I'll be sticking with my old buttercream recipe. This was a disappointment.
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Jimmbo's Garlic Knots

Reviewed: Dec. 22, 2010
These are fantastic. I used half olive oil and half butter and my own pizza dough recipe, but kept everything else the same. My son said these were the best garlic knots he's ever had (and we've sampled many). Thank you for the great recipe.
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Cinnamon Bread I

Reviewed: Sep. 13, 2010
I've made this for many years - have always done the wet/dry ingredients seperate like the other reviewers mentioned, and don't over-beat the batter. It is a family favorite, and I think it's perfect in moistness, texture, and flavor. Not too sweet; not too dry. (Just don't over-bake it. It's better slightly underdone than overdone. Yes, even if the middle turns out a little gooey - that's OKAY. It's still great and better than having a dry loaf.) A very favorite breakfast bread of ours.
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Garlic Chicken

Reviewed: Jan. 19, 2009
This was very good. I used panko bread crumbs, and it baked up nice and crunchy on the outside; moist and flavorful on the inside.
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Butterscotch Oatmeal

Reviewed: Jan. 17, 2009
If you've ever made oatmeal from those store-bought packets or made your own and it turned out slimy, try this recipe! You will never, ever buy the little packets again. And this is the best non-slimy, home-made oatmeal I have ever had. I scaled the recipe to four servings, which then called for 1-1/3 beaten egg, so I just used two and then scaled back on the milk a bit. I also added a pinch of salt to the oats (it helps cut the sweetness), and at the end, when I added the butter (I rounded the scaled measurement up to 3T), I also added a nice dash of vanilla. My whole family loved it - they described it as "butterscotch french vanilla". It is pretty sweet, so you may prefer to cut back on the brown sugar a bit. Next time, I will take out a T. or two of the sugar. The eggs give it a richness and creaminess that is just wonderful (not to mention the added protein will prevent you or your kids from being hungry again in an hour). Thanks very much for this recipe!
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Pretty Chicken Marinade

Reviewed: Dec. 30, 2008
This was too salty for me. Even with low-sodium soy sauce and only marinating it for 2 hours. I didn't care for the "smokey soy" taste. I cooked the chicken on my George Foreman grill, and it did look very "pretty" - it makes a great presentation. Thank you.
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Teriyaki Chicken

Reviewed: Nov. 26, 2008
This was good, though a bit sweet. I took the suggestion of a previous reviewer and used brown sugar instead of white. I also used boneless breast havles. I loved the flavor; will definitely make this again, but will cut back on the sugar.
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